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 →
I love sorbet but sometimes it just doesn’t satisfy. I want something richer, but not as rich as ice cream. This sorbet cream satisfied on all counts. It had a dense, creamy texture that reminded me of ice cream but finished with the refreshing, fruity flavor of a sorbet. There are already so many terms... Continue Reading →
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 →
When an unexpected bumper crop of yellow tomatoes appeared this year: https://twitter.com/thesugarchef/status/370300505571864577 I could think of no better use than tomato sorbet. Wait! What?! Tomato sorbet for dessert? Yes. Tomato sorbet is not a new concept as it's been featured in Johnny Iuzzini's cookbook, Dessert Fourplay, and has been a mainstay in the Jean George... Continue Reading →
Strawberries are one of the most beloved dessert flavors. Think of any happy childhood memory and strawberry will have played a role. Strawberry is also one of the most elusive flavors so it’s no surprise that so much artificial strawberry flavor abounds in most food products: from puddings and breakfast cereal to soda and candy. The slightest... Continue Reading →
Buttery. Salted. Caramel. 