A Life in Baking, Pastry, and Libations.
When people think of vinegar, salad dressings and pickles usually spring to mind. Rarely does one think of fruit. But after staring wistfully at the couple hundred apple cores left from Thanksgiving pies, I researched fruit vinegars to use these fruit scraps that would otherwise be resigned to the trash heap. There are many ways... Continue Reading →
A perfect spring afternoon is a slice of carrot cake and a double cappuccino. In its current sugary, cream cheese-laden incarnation, the healthiest thing about carrot cake is its name. In fact, it would be more accurate to call it “Sweet cream cheese and spiced carrot-pecan layer cake”. Honestly, the cake seems like an... Continue Reading →
One of the earliest fermented beverages, and one that even predates beer, is honey wine (mead). In its most basic form, mead is an alcoholic beverage made by fermenting honey and water. 750 mL honey, raw* 3 L water, mineral Whisk water and honey until honey has dissolved. Cover with a towel and ferment... Continue Reading →
Cloyingly sweet and nondescript, honey was just another ingredient for desserts and ice creams. At least, this was true until I finally got around to opening the jar of lavender honey that I bought in France a few years earlier. I was flummoxed. The honey, a light tinge of beige, was thick, creamy and... Continue Reading →
Buttery. Salted. Caramel. 