A Life in Baking, Pastry, and Libations.
I have this weird obsession with fruit consommés. I usually use the agar filtration technique to clarify fruit consommés but this technique can span three days and sometimes fruit does funky things when frozen and thawed. I had vacuum sealed a couple of bananas with vanilla bean and sprigs of lemon thyme to infuse the... Continue Reading →
(makes 4 one-pound loaves, or 6 ten-ounce loaves for gift giving) The sight of a perfectly ripe banana is a sight to behold. Its unblemished yellow and barely spotted skin blushes with the healthy intention of topping your morning cereal or yogurt parfait. But once those spots become too numerous to count and its flesh turns... Continue Reading →
Buttery. Salted. Caramel. 