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Cherries Jubilee was a very fashionable dessert for many decades. The great chef Auguste Escoffier is credited with creating it for Queen Victoria—for either her Golden Jubilee of 1887 (the 50th year of a monarch’s reign) or her Diamond Jubilee in 1897—the record is not sure which. It immediately joined the menu at restaurants of…
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Say “I love you” with sweetened mascarpone and raspberry purée. Photo courtesy Peabody Rudd. If you love mascarpone, the extra-rich “Italian cream cheese” that’s the base of tiramisu, then you might want to whip up a Coeur à la Crème for Valentine’s Day. The luscious mascarpone creation can serve as a cheese course prior to…
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What’s for dessert tonight? February 5th is National Chocolate Fondue Day. Chocolate fondue is always a hit. And it’s easy to make. (Fondue comes from the French word fondre, to melt. Melt the chocolate and other ingredients, and start dipping.) First, take a look at these recipes for dark chocolate fondue and white chocolate fondue.…
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[1] Baked Alaska is easy to make (photo © Sergey Kashkin | iStock Photo). [2] The dessert is flambeed for a dazzling effect (photo © JF Restaurants). [3] The chemical structure of meringue insulates the ice cream from the heat of the oven and flambeeing (photo © Crazy For Crust). February 1st is National…
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A brownie with Somebody’s Mother’s heavenly white chocolate sauce. Photo by Corey Lugg | THE NIBBLE. This is the second part of our “The Best Of 2009”: the Top Pick Of The Week specialty and gourmet food products that have become a permanent part of our lives. This week, our picks are the sweet…
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