Category: Instructional
-
Making Homemade Nutella
The winter here on the east coast can be quite dangerous—not only because our weather can be so unpredictably cold and snowy but also because when the weather is so terrible, I spend a good bit of my time in the kitchen coming up with new recipes and techniques to share with my loyal readers. …
-
TOP PICKS In DIY Food & Beverage Kits For 2013
When I attended the Summer Fancy Food Show in NYC this past June, one of the hottest trends at the show were DIY (do-it-yourself) food and beverage kits. We’ve all come across the more commonly seen beer, wine and pizza making kits, but there were some companies offering similar products with a bit of a…
-
Cygnes Is French For Éclair Swans
Swans are one of the most majestic members of the waterfowl family, and this adorable little dessert captures their beauty and elegance. The necks and the bodies are made from éclair dough (choux paste) and piped out and baked, then put together once they have cooled. They make stunning desserts for individually plated desserts, and…
-
A Shimmering Fruit Bowl Centerpiece
Well, you’ve been rushing over the past few weeks and now it’s New Year’s Eve and of course, you’ve quickly thrown together a last minute New Year’s Eve party. You want to jazz up your dessert table but just didn’t have the time to put too much thought into it…well, I hear that all the…
-
Edible Holiday Centerpieces
Over the next few posts, we will be celebrating beautiful edible centerpieces for your Holiday table. I don’t know about you, but I find that people always seem to be more impressed with something that beautifully dresses the table that appears fake but is actually edible! I’m going to share a few great ideas for…
-
Harvest Time Pumpkin-Apple Butter
Canning or preserving fruit jams or marmalades is not a process that is strictly reserved for items made with whole fruits or peels. One of the more traditional items occasionally seen today in some grocery stores but more prominently featured in many Amish markets up and down the east coast is something called pumpkin or…
-
How To Make Petit Palmiers
I was 14 and my best friend Mireya was 16. She had just passed her driver’s test and became the designated driver for our huge group. She spent half of her time driving around in her red impala picking everyone up so that we could all hang out together. No more begging my father to…
-
Easy Puff Pastry
In the early 1990’s, I worked for Citronelle restaurant at the luxury Latham Hotel in Baltimore. Of course, this was one of Michelle Richard’s restaurants, so all of the recipes we used were his…well, most of them were. His recipes were easy to work with for the most part, but I found that some of…
-
How To Make A Paper Cone For Piping
When I was in culinary school, this was one of the first things we had to master early one, because we used hundreds of them during the course of the program. They are really easy to make and are great to use when you need to pipe out royal icing or thin chocolate décor that…
-
A Very Figgy, Quick Fig Jam
Anyone who knows me knows that I love all kinds of fruit… and I especially love figs. My favorites are the Mission figs, but I will eat just about any kind. Growing up at home, my dad would always buy me the imported dried figs from Greece that are packed in tight rings on a…
-
Bombolini Donuts For Easter Morning
It’s been a long Lenten season and you are finally ready to put all of your diet restrictions behind you and indulge. What better way to do this than with some Italian Bomboloni donuts. Italians are known for their fried pastries and this little treat is no exception. These little nuggets of perfection made…