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Sweet Tomatoes Filled with Wine Country Flavors
Saturday, June 6th, 2009Sweet Tomatoes Filled with Wine Country Flavors Udy Nechutnys Jordan Winery Sonoma CA – Here is a truly different take on dessert. Vine-ripened sweet tomatoes are filled with caramelized fruits and nuts, then served in crisp tart shells. Vanilla ice cream or sorbet is the perfect accompaniment. We are so accustomed to using tomatoes as [...]
Fromage Blanc Ice Cream with Blueberry Caramel and Strawberries
Wednesday, June 3rd, 2009Fromage Blanc Ice Cream with Blueberry Caramel and Strawberries Killian Weigand Excelsior Boston MA Special for summer´s Red-White-and-Blue Celebration: a festive dessert with all three colors by Chef Killian Weigand of Lydia Shire´s new Excelsior in Boston, patriotic territory indeed. Pyramids of white fromage blanc ice cream are paved with bright red strawberry slices. Then [...]
Vanilla Pastry Cream
Tuesday, May 26th, 2009Vanilla Pastry Cream 2 cups milk 2 vanilla beans 8 egg yolks 2/3 cup sugar 1 cup heavy (whipping) cream To make the cream: Put the milk in a medium non-aluminum saucepan over medium-high heat. Split the vanilla beans and scrape the seeds into the milk, then drop in the pods. Bring just to a [...]
Flavored Sugar
Tuesday, May 26th, 2009Flavored Sugar 4 cups sugar Flavoring of choice Place the sugar in a jar with a tight-fitting cover. Press the chosen flavoring deep into the sugar, then seal and set aside in a cool dark place for at least two weeks. Vanilla: Add three vanilla beans, split in half lengthwise. Lemon, Lime, or Orange: Alternate [...]
Make your own Chef Rhonda Ruckman, owner of Doughmonkey desserts …
Friday, January 27th, 2012Chef Rhonda Ruckman, owner of Doughmonkey desserts in Snider Plaza, makes her own vanilla extract. Her recipe uses Tahitian vanilla beans, but you can use beans from Mexico, Madagascar or Indonesia. …
Exotic Plated Dessert of The French Pastry School Demonstrated …
Friday, January 27th, 2012Master Pastry Chef Sbastien Canonne, MOF of The French Pastry School makes an Exotic Treat, including lychee jelly, made with Nielsen Massey Vanilla Crmeux Bourbon vanilla beans and made a salsa with exotic passion fruit puree CapFruit. Enjoy this dessert with a … Superb instruction, superior equipment and top quality ingredients allow the co-founders, chief Jacquy Pfeiffer and Sbastien Canonne, MOF to ensure an exceptional educational institution for pastry and baking. …
Exotic Plated Dessert Demonstrated by The French Pastry School
Friday, January 27th, 2012Master Pastry Chef Sébastien Canonne, MOF of The French Pastry School makes an Exotic Treat, including a Litchi Gelée, Vanilla Crémeux made with Nielsen Massey Bourbon vanilla beans, and an Exotic Salsa made with CapFruit passion fruit …
