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When we think of the good old scouting days, making S’mores in the woods by toasting marshmallows on a peeled branch over a crackling campfire, we think: Why didn’t Mom let us make S’mores in the backyard on the grill, sparing us the poison ivy and mosquito bites? The answer, most likely, is that she…
Continue reading “RECIPE: Caramel S’mores (S’mores With Creamy Caramel Sauce)”
If you’re firing up the grill for Memorial Day Weekend, grill your dessert as well. It’s an easy crowd pleaser. If you’re invited elsewhere and want to bring something, offer to bring the ingredients for this dessert: the cake, ice cream and the pre-sliced pineapple. The cake can be baked up to two days in…
Continue reading “TIP OF THE DAY: Grilled Pound Cake ~ Put Dessert On The Barbie”
Many people enjoy a cheese plate with fruit and nuts. Typically, that means helping oneself from a platter of cheese, garnished with fresh or dried fruits, almonds and/or walnuts. And typically, people eat far more cheese than they should. The suggested serving size is one or two ounces; we probably can put away six ounces…
Continue reading “TIP OF THE DAY: A New Way To Look At Cheese For Dessert”
Syllabub sounds like the sister of Beelzebub. But the words are totally unrelated.* Beelzebub is Satan, syllabub is a rather angelic Old English dessert. Cranachan is the Scottish name for a similar dessert. Originally made with milk or cream that was sweetened with sugar, then lightly curdled with wine, the roots of today’s syllabub date…
Continue reading “TIP OF THE DAY: Make Syllabub For Dessert”
Some chefs are inspired to go beyond classic recipes and create their own unusual take on a dish—or a drink. Chef Julio Medina, who has an empire* of refined Latin cuisine restaurants in New York City, likes to create special menus, including specialty Margaritas, for each location. His latest creation, for Toloache, is an homage…
Continue reading “The French Invasion Margarita Recipe With Peas & Tarragon”
