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Peanut butter cake with malted PB ice cream….and some caramelized peanuts, candied bacon and white beer foam. You can do it! Photo courtesy PB&+Co. If you love peanut butter, enjoy it in more than sandwiches, satay and PB cookies. Challenge culinary school students to create gourmet desserts with it. That’s what Peanut Butter & Company…
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Panna cotta with raspberry coulis. Photo by Kelly Cline | IST. March is National Sauce Month. What do you think of when you hear the word “sauce?” Pasta sauce? Mushroom sauce? Worcestershire sauce? How about dessert sauce? From coulis to Crème Anglaise to hard sauce to zabaglione, take a look at all the different types…
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Cherries Jubilee was a very fashionable dessert for many decades. The great chef Auguste Escoffier is credited with creating it for Queen Victoria—for either her Golden Jubilee of 1887 (the 50th year of a monarch’s reign) or her Diamond Jubilee in 1897—the record is not sure which. It immediately joined the menu at restaurants of…
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Say “I love you” with sweetened mascarpone and raspberry purée. Photo courtesy Peabody Rudd. If you love mascarpone, the extra-rich “Italian cream cheese” that’s the base of tiramisu, then you might want to whip up a Coeur à la Crème for Valentine’s Day. The luscious mascarpone creation can serve as a cheese course prior to…
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What’s for dessert tonight? February 5th is National Chocolate Fondue Day. Chocolate fondue is always a hit. And it’s easy to make. (Fondue comes from the French word fondre, to melt. Melt the chocolate and other ingredients, and start dipping.) First, take a look at these recipes for dark chocolate fondue and white chocolate fondue.…
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