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Take those heart-shaped cookie cutters and make heart-stopping hors d’oeuvres—or a first course—with toast, sour cream or crème fraîche and red caviar. Buy the best white bread or brioche, toast it, let the toast cool, and then cut the heart shapes. Spread with sour cream/crème fraîche, then top with one or several different red caviars:…
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[1] Plum Pudding with hard sauce (photo courtesy Gary Lerner | London Lennie’s. . [2] Plum pudding with toffee sauce, available from MackenzieLtd.com. “Who on earth would strive to create a National Plum Pudding Day in America, especially on February 12th,” we wondered. This is the boiled pudding dessert made of dried fruit that…
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Coincidentally, since our prior post was about Michael Recchiuti’s new cassis gelée chocolate, our tip of the day focuses on pâte de fruits—a.k.a. fruit gelée or fruit jellies, although we hesitate to use these terms because these have nothing to do with American candies like Chuckles and jellied watermelon slices, made with “fruit flavoring.” Pâtes…
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Enjoy a Cassis Strata bonbon with a Kir Royale. Photo courtesy Recchiuti Chocolates. Love chocolate? Love pâte de fruit? Love cassis (black currant)? Chocolatier Michael Recchiuti combines them all to create the February 2008 “Flavor of the Month,” Cassis Strata. It’s a layer of cassis gelée atop a layer of silky Madagascar single origin…
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Given the cold spell that has settled over much of the country, it’s appropriate that this week’s Gourmet Giveaway is hot cocoa. Four one-pound cans of Mrs. Field’s Hot Cocoa could be yours, just by answering a few trivia questions about cocoa (you don’t have to answer correctly to win). Each reusable can makes twelve…
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