Olive Oil (Desserts)
When you think of olive oil, dessert is not the first thing to come to mind. In Italy and the Mediterranean, olive oil is so abundant that it’s cheaper than butter and is a common ingredient for baking. Some would say using olive oil in desserts is just a trend but I hope it’s a... Continue Reading →
Citrus Fruit Salad
As much as I enjoy experimenting with unusual ingredients and pastry techniques during my off-time, I can think of no better way to end a meal than with a fruit dessert. I keep at least one fruit dessert on my menu year-round because I love how it refreshes and revives the weariest of palates. Northeast... Continue Reading →
Pastry Obsession: Fermentation
Although fermented foods can be an acquired taste, they are much more common than people think. Beer, cheese, wine (notably Champagne), and vinegar are all fermented foods. What we commonly think of as bread proofing is actually bread fermenting. Even cocoa, coffee, and vanilla beans are fermented to develop the unique flavors that we’ve come... Continue Reading →
Sourdough Starter
Sourdough starters are unparalleled in their ability to coax flavor from flour. Even if you don’t make bread regularly, sourdough starters can be used in cakes, beignets and even bread pudding. No pastry kitchen should be without a sourdough starter and you can start one in less than two weeks. Once you’ve created your starter,... Continue Reading →
Creme Fraiche
I started making my own crème fraiche a year ago because commerical crème friache has a buttery texture that makes it prone to lumping when spun into ice creams and sorbets. It tastes bland, and to add insult, is exorbitantly expensive. I started making my own crème fraiche a year ago and found the flavor to be clean and refreshingly... Continue Reading →
Buttery. Salted. Caramel. 