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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:…
Continue reading “TIP OF THE DAY: Red Caviar Hearts For Easy Valentine Hors d’Oeuvres”
[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…
Continue reading “TODAY IN FOOD: It’s National Plum Pudding Day”
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…
Continue reading “TIP OF THE DAY: Pâtes de Fruit”
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Enjoy the often-surprising histories of 1000+ foods and beverages Dive in!
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