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If you’re asked to bring something to a July 4th shindig, here’s a recipe that couldn’t be easier, no cooking required! In fact, the recipe is so easy that a tween or teen (or adult who “doesn’t cook”) can make it. It’s built in a springform pan instead of a traditional glass bowl. The recipe…
Continue reading “JULY 4th FOOD: Red, White & Blue Berry Trifle”
Sorbet cocktails are one of our favorite summer desserts. You simply add scoops of sorbet to a glass—an opportunity to use your Champagne coupes, Margarita glasses, large-bowl wine glasses, or large snifters. Then, pour in sparkling or still wine or white spirits (gin, tequila, vodka) and serve with a spoon. As the sorbet melts into…
Continue reading “TIP OF THE DAY: Pairing Wine & Sorbet For “Cocktails””
June 25th is National Strawberry Parfait Day. We just published a July 4th breakfast parfait recipe, but the original parfait was made from ice cream. In the U.S., a parfait is a layered sundae. In France, it’s a different type of frozen dessert, as we’ll explain below. A parfait (American) can be simple, with alternating…
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If you’ve ever seen meringue like shells in a bakery and wondered what they are: They’re Pavlovas. The Pavlova is one of the most popular desserts in Australia, where it’s commonly known as a Pav. The dessert is named after the legendary Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926 and…
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Want to make a fancy dessert but don’t want to turn on the oven? Make a trifle. TRIFLE HISTORY A trifle is a classic English dessert, called by a variety of names including Tipsy Cake, Tipsy Parson, Tipsy Squire and Tipsy Hedgehog. “Tipsy” indicates the addition of spirits, typically sherry. Trifle was an evolution of…
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