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We can always rely on DiBruno Bros. in Philadelphia for the best specialty foods—and creative ways to use them. For Easter, they’ve used Easter egg cookie cutters (photo #2) to create an Easter cheese plate (photo #1). The semi-hard cheese group includes young Asiago, Cheddar, Colby, Edam, Fontinella, Gouda, Manchego, Provolone (photo #1) and Queso…
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[1] Blueberries and lemon curd are a delicious combination Here’s the recipe from Baking A Moment. Substitute ice cream, pudding or mousse for the yogurt (photo © Baking A Moment). [2] It looks like the Easter Bunny made this parfait. Here’s the recipe from Sugar Spice And Family Life. Substitute ice cream, pudding or mousse…
Continue reading “TIP OF THE DAY: Make A Dessert Parfait”
Hops are one of the four components of beer, along with malted barley, yeast and water. They are used primarily as bittering, flavoring, and stability agents. In addition to bitterness, they impart floral, fruity, or citrus flavors and aromas, based on the particular strain and the terroir*. Without hops, beer would be a sticky-sweet fermented…
Continue reading “Beer 101: What Are Hops, For National Beer Day”
[1] Serve croissants or any bread products with lemon curd—including a raisin bagel (all photos © Bonne Maman). [2] A yogurt parfait with layers of lemon curd. [3] Mini cheesecakes topped with lemon curd. [4] Cake-in-a-jar: Layer strawberry preserves, cake, lemon curd, cake, and lemon curd. [5] Lemon curd is a great cake filling.
Otamot. Otamot. We said it several times before we realized that Otamot is tomato spelled backwards. Otamot was created by the parent of a picky eater, who set out to create a more nutritious tomato sauce, a food his daughter would eat. Starting with the concept of tomato sauce, he found a way to add…
Continue reading “TOP PICK OF THE WEEK: Otamot Essential Sauce, A Better Tomato Sauce”
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