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[1] Bubble tea; bubble coffee looks pretty much the same (photo © Twinings). [2] Strawberry “bubble tea.” The fruit drinks are a “freeze” made in a blender with tea, fresh fruit, simple syrup, ice and tapioca balls (photo © Dream Big Photos | IST). [3] Matcha bubble tea. Here’s the recipe from Two Sleevers (photo…
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[1] Artisan lollipops from Quevanna. [2] European lollipop art (photo courtesy Williams-Sonoma). [3] Taking lollipops to the next level: art. From MolassesCandy.Blogspot. July 20th is National Lollipop Day. According to the National Confectioners Association, eating sugar from a stick likely dates to prehistoric man, who licked honey off the stick he used to scrape…
Continue reading “FOOD HISTORY: The Lollipop”
An overly-enthusiastic purchase of a huge bag of walnut halves at a warehouse club led us to think: What on earth were we thinking? There are just so many walnut pies, salad garnishes, pasta sauces, cookies and brownies we can eat. But we hit the jackpot with what the California Walnut Board calls walnut “cream.”…
Continue reading “RECIPE: Walnut Spread, A Versatile Spread, Filling & Thickener”
July 9th is National Sugar Cookie Day. Don’t all cookies have sugar? Yes. But look at three basic cookies types. All are made with sugar (or sugar substitute), plus fat (butter, margarine, oil) and flour, and there are distinct differences. It’s the ratio of ingredients and the preparation instructions that determine the cookie’s texture (chewy,…
Continue reading “FOOD 101: Butter Cookies, Sugar Cookies, Shortbread ~ The Difference”
[1] Ceviche in lettuce cups (photo © The Chalk Board Magazine). [2] Want something more substantial? Fill an avocado half: Here’s the recipe (photo © Avocados From Mexico). [3] Want something more elegant? Get out your Martini glasses (photo © Elegant Affairs Caterers). [4] Ceviche with a fried plantain garnish from Chef Todd English (photo…
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