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Avocado-portabella napoleon with lavash layers. Photo © Delicious Knowledge | California Avocado Commission When most of us think of napoleons, we think of a mille-feuille (millefoglie in Italian), filled with custard. Mille-feuille means “thousand leaves,” three rectangular sheets of puff pastry spread with Bavarian cream, pastry cream, whipped cream, custard, jam or fruit purée,…
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[1] Baked vanilla custard (photo © Xiebiyun | Fotolia). [2] Baked chocolate custard (photo © American Egg Board). We looked for a custard recipe to tweet today, August 17th, National Vanilla Custard Day. (National Chocolate Custard Day is May 3rd.) But, zut alors, we didn’t have one. How can that be? It’s one of…
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Fruit salad with bread (panzanella salad). Photo © Hannah Kaminsky | Bittersweet Blog. Our colleague Hannah Kaminsky spent the summer in California, enjoying the wealth of produce that sunny state provides. “As a little ode to my Californian summer, it was only fitting to gather up a small sampling of what I had on…
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Meyer Lemon Icebox Mini Tarts. Photo courtesy Aida Mollenkamp. When you want just a bit of dessert, this recipe from Chef Aida Mollenkamp is fun finger food. Prep time is 20 minutes, plus 3 hours of baking and setting time. If you can’t find Meyer lemons, the juice of which is less acidic, you…
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We discovered this photo on the Frontier Foods blog, where it was called a torta, a word that refers to different foods in different Spanish-language countries. But we’d call it a verrine (vair-REEN). Verre is the French word for glass; verrine, which means “protective glass,” is an assortment of ingredients layered “artfully” in a small…
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