A Life in Baking, Pastry, and Libations.
I created this rose as one of several pieces for a culinary competition. I used three different bread doughs to sculpt and assemble the final piece but pate morte (“dead dough”) was my favorite decorative bread medium to work with. Because it uses no yeast or diary, pate morte is easy to shape and lasts... Continue Reading →
I’ve been on a mad tear with the corn flour lately: corn flour biscuits, corn flour pancake, corn flour bread. Corn flour, which is super-fine ground cornmeal, adds a subtle corn flavor and stunning yellow hue to baked goods—all of the corn flavor with none of the grit. Although corn flour is gluten-free, I tend... Continue Reading →
During the course of my research, I come across interesting tidbits that don't always fit into the course of my writing. This doesn't make them any less worthy of sharing so I am posting these randomly interesting links into a section titled "Pastry Round-Up". Rasgulla (Sweet Milk Curd Balls). Rasgulla is an Indian dessert of milk... Continue Reading →
During the course of my research, I come across interesting tidbits that don't always fit into the course of my writing. This doesn't make them any less worthy of sharing so I am posting these randomly interesting links into a section titled "Pastry Round-Up". Mochi Doughnuts. Here is a recipe that deserves to go viral: a... Continue Reading →
I’ve always been a stickler for calling foods by their correct names. Gelato is gelato, not ice cream. A macaron and a macaroon are not the same cookie. So, I’ll be upfront and admit this recipe should really be called a sherbet since it contains dairy. By strict definition, sorbets are frozen concoctions of fruit,... Continue Reading →
Ricotta is underrated in the cheese world—always a supporting actress but never the lead. Cheese connoisseurs wax poetic about the vintage of a Cheddar cheese or the stink of a blue cheese but I’ve never heard people swoon over ricotta (unless they’re debating which ricotta makes the best cannoli filling). This ability to fade into... Continue Reading →
Buttery. Salted. Caramel. 