A Life in Baking, Pastry, and Libations.
.... No, I Don’t Make Crappy Desserts (or vegan desserts, for that matter) “You’re lactose intolerant?! How are your desserts any good if you can’t eat them?” My job interview ended abruptly, yet again. Discouraged and disheartened, I’ve kept my condition under wraps for years. But worn down by a parade of cheesy, creamy family meals... 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 →
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 →
For anyone who’s made ricotta or Greek yogurt, you know that the process yields a lot of whey. At least half of the milk separates into whey that is usually poured down the sink because, well, what can you cook with it? Enterprising chefs have found many uses for whey, ranging from broths to meat... Continue Reading →
Although ricotta is ridiculously easy to make, I've never made it at work because I can buy a high-quality cheese from most of my wholesalers. I've been thinking about an olive oil, ricotta, and honey dessert but it didn't seem very exciting to plop some plain old ricotta on the plate. So, I tried making... Continue Reading →
An infographic about all the ways milk turns into other delicious things. (created by Rachael Glaves)
Buttery. Salted. Caramel. 