Brioche is technically a French pastry (although I tend to use it in my repertoire as a rich yeast bread). Its high egg and butter content gives the pastry a flaky crust and tender crumb and although it is excellent when served plain, I also like to change the flavor of the dough with the seasons. For spring, I... Continue Reading →
Roasted Strawberry and Hibiscus Sorbet
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. 