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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 Originally made with milk or cream that was sweetened with sugar, then lightly curdled with wine, the roots of today’s syllabub date…
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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”
Have you ever had a grilled cheese sandwich for dessert? There are more than a few sweet grilled cheese sandwich recipes out there, perfect for dessert or a sweet snack. We’ll start you off with two, courtesy of the Grilled Cheese Academy, the best grilled cheese website, sponsored by the great cheese makers of Wisconsin.…
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[1] Affogato: an Italian sundae (photo © Tony Liao | Unsplash). [2] A coupe glass (photo #1) is nice, but most people use a rocks glass (photo © Williams Sonoma). [3] After the first ball of ice cream melted, a fresh scoop was plopped on top. When life gives you lemons, make lemonade. When…
Continue reading “Recipe: Turn Espresso Into Affogato & The History Of Affogato”
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