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What do you do when your cocktail arrives with a bit of citrus peel? It can be lemon, lime or orange peel, depending on the drink. Do you: Ignore or discard it? Rub it around the rim of the glass? Eat it? It’s a good idea to rub the rim, as is done with…
Continue reading “TIP OF THE DAY: Citrus Cocktail Garnishes (Lemon, Lime, Orange)”
[1] Dulce De Leche French Toast with macerated fresh berries, dulce de leche drizzle and a hand-whipped cream (photo © Chica | Las Vegas). [2] French toast sandwich with jam. Here’s the recipe (photo © Zulka Sugar). [3] Apple Pecan French Toast. Here’s the recipe (photo © Zulka Sugar). [4] Pumpkin-batter French Toast with a…
Continue reading “TIP OF THE DAY: French Toast Recipes For National French Toast Day”
When we entertain, whether cocktails or dinner, we serve drinks and hors d’oeuvre with as little effort as possible. If we’re going to serve wine, we start with open bottles of red and white, and leave unopened bottles on the side so guests can uncork them when they’re ready for more. If we’re serving cocktails,…
Continue reading “TIP OF THE DAY: What’s On A Charcuterie Board”
[1] Pie and ice cream: Think outside the box for your à la mode (photo © Good Eggs). [2] Apple pie with honey ice cream (photo © Golden Blossom Honey). [3] Talenti Vanilla Cinnamon gelato, great for apple pie. Talenti also makes Vanilla Caramel ice cream gelato, Brown Butter Caramel gelato, and Caramel Apple Pie…
Continue reading “TIP OF THE DAY: Thanksgiving Pie & Ice Cream Pairings”
There are numerous ways to garnish hot chocolate. The latest to catch our eye is this beauty from La Rose Noire. You can approximate it at home. Unfortunately, consumers can’t purchase from La Rose Noire: It is a wholesaler to professional pastry chefs. But if you like beautiful chocolate embellishments, pastries and other desserts, there’s…
Continue reading “TIP OF THE DAY: Hot Chocolate With Chocolate Leaves”
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