A Life in Baking, Pastry, and Libations.
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 →
A pictorial glance at the commercial ice cream industry: the uncensored truth behind how much we eat, what those marketing terms mean, and what those stabilizers do:
Ice cream stabilizers are an issue that I’ve grappled with for a long time. I want to believe that stabilizers are never necessary and that ice cream should only contain milk, cream, sugar, eggs and flavoring. There exists the perception that stabilized ice cream mixes are “pumped full of chemicals and air”, not “all-natural”, and... Continue Reading →
With our predilection for picture perfect food, the boniato has been slow to catch on in North America. It's a turnip-shaped tuber with tough, gnarly, purplish skin that is never devoid of dirt, no matter how hard you scrub. Once cooked, the creamy colored flesh tastes sweet and buttery, faintly reminiscent of chestnuts. The boniato... Continue Reading →
No, you did not misread the title of this post. It's a quickbread made with three things: ice cream, sugar, self-rising flour. The recipe comes from Taste of Home Network and I dare say that I was impressed by the results. The bread was so tender and moist that it rivaled my best muffin recipe.... Continue Reading →
Buttery. Salted. Caramel. 