Author: Caterina Borg, Good Food Gourmet
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Sweet, Moist & Delicious Cornbread with Jalapeño Pepper Jelly
I love a good cornbread. I prefer mine on the sweet side, so don’t even bother to give me anything that’s bland, dry or crumbly. I know, I know the traditional southern cornbread is just that – especially when it’s served with a hearty chili…but really, don’t bother because it will most definitely be placed…
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How To Make Candied Citrus Peel Or Zest
Using orange, lemon or grapefruit zest is a great way to incorporate the essence of that fruit into any food or dessert that you are making. Most of the stores here carry candied versions of neon colored fruit that are usually taken out during the Holidays to be included in batches of homemade fruit cakes…but…
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A Pile of Happy Butterscotch Popcorn
A lazy day on the weekend calls for serious reinforcements, especially when there are a couple of great movies on that are simply begging for your attention. So, what better snack to munch on than good old homemade popcorn? And by that I don’t mean buying those self contained units of Jiffy popcorn or the…
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First Came The Irish Soda Bread Then Came The Bread Pudding
I have another confession to make…I’ve never made Irish soda bread. I know, I know…how could it possibly be that I have been a baker and Pastry Chef all of these years and never actually made this very delicious and easy annual staple? Well, today was the day that it was finally going to happen.…
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Peppermint Patty Fudge Brownies
Saint Patrick’s Day always puts me in the mood for minty treats…I could never understand why this would happen to me each and every year without fail, but it must be all of that green color that seems to adorn everything from the more traditional icing on the tops of cupcakes, to green bagels, pesto topped…
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An Exercise in Plating
Food presentation has come a long way from the family style type of serving we all grew up with, where piles of piping hot food, gravies and sides were passed around the table on huge platters. Nowadays, professional Chefs and home Chefs alike have not only become artists in the cooking of their dish,…
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Going Stout Instead Of Green For St. Paddy’s Day
When it came time to think about what desserts to make for St Paddy’s Day, I didn’t want to do the more traditional ones of the green variety…don’t get me wrong, they’re fun to make and eat, but there are some other great flavors out there that are enjoyed by many, but not always so…
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Devilishly Good Chocolate Pastry Cream
Recently I shared my recipe for a versatile vanilla pastry cream that can be used for so many different applications. In the ‘Notes’ section of that recipe, I shared the information for a really delicious chocolate version, so I wanted to make it to show you just how delicious it really is.
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Politically Correct Chocolate Mousse
I was always a huge fan of Julia Child. I remember coming home from school and watching re-runs of her show from the 60’s…we always got a kick out of her laid back attitude in the kitchen and simply marveled at how she handled live television that at times did not go her way… My…
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A Sexy Double Chocolate Brownie Terrine
The original definition of a terrine is an oblong shaped earthenware container with straight sides that was used for cooking and serving food…and over the years, this word has also come to describe the dish itself. The classical French version offered a selection of coarsely chopped meat (pate) that was either served cold or…