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How can you dis them? Retro-style Jell-O molds from JelloMoldMistress.com. See the photos below for shaping without molds. Check online and you’ll find that more people are horrified by retro Jell-o molds than embrace them. Yet, these gelatin works of art, that became de rigeur party fare in the 1950s, get a bad rap.…
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TOP PHOTO: Elegant drops of homemade marshmallow cream at Guard and Grace Restaurant | Denver. BOTTOM PHOTO: Chocolate “Fluff” from Sugar and Spice and Everything Nice. For the upcoming holiday season, something special is the name of the game. Today’s tip was inspired by Guard and Grace in Denver, where dessert plates are garnished…
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Who doesn’t like to bite into a perfectly ripe pear, soft to the touch, dripping with juice? Whether in a packed lunch or as a grab-and-go snack, pears are one of the delights of fall. But pears don’t have to be ripe to be delicious. Hard pears can be baked, cooked (especially poached), even grated…
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A chocolate tart, drizzled with orange blossom honey. To the right of the tart: chocolate biscotti pieces. Photo courtesy Bestia | LA. Caramel to crème anglaise, hard sauce to sabayon: For many centuries, good cooks have known how to garnish a dessert with a sauce. Even if the dessert tastes delicious as is, a…
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Recently we published a recipe for a popular U.K. dessert, the Eton Mess. It’s a combination of strawberries, whipped cream, meringues and other ingredients, unceremoniously mixed together (i.e., a mess). We saw this dessert on the Facebook page of Distilled NY in Manhattan’s TriBeCa neighborhood, and decided it was an American version of the Eton…
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