Tag Archives | Dessert

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The Basics: Chèvre

Cooking & Baking Essentials The Technique Chèvre  Chèvre is a tangy cheese made from goat milk. Many wonderful recipes ranging from appetizers such as Fresh Herb-Chèvre Cheesecake to Chèvre-Basil Tartlets & side dishes may be prepared with it. Even desserts such as Vanilla Bean-Chèvre Sabayon is a lovely way to conclude a delicious celebration meal. Chèvre is most often found […]

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Rebecca Gordon’s Cooking Class: Lesson No. 1 The Appendix

Rebecca Gordon’s Cooking Class Cooking & Baking Essentials Lesson No. 1 The Appendix The Objective: Today’s lesson focuses on the basic skill of measuring ingredients properly & familiarizing yourself with The Appendix which includes some general information that will help you know what temperature different foods & equipment should be & help you make quick […]

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Cooking Classics: Cream Cheese Glaze

Cooking Classics The Technique  Cream Cheese Glaze Cream Cheese Glaze is a simple icing that gives Miniature Buttermilk Hummingbird Cake Loaves just the finishing touch. The recipe is a good one you’ll use to time & time again as it also looks & tastes great with Petite Buttermilk Carrot Cake, another fabulous spring party dessert ideal for Easter celebrations. […]

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Spring Entertaining: Miniature Lemon Mousse Crêpe Cakes

Spring Entertaining Southern Socials Miniature Lemon Mousse Crêpe Cakes A simple lemon mousse can be prepared with a little cream cheese, fresh citrus & whipped cream when a Bavarian cream may seem out of reach. A crêpe cake is a simple stack that may be layered with all sorts of tempting fillings. They may be served […]

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The Basics: Buttermilk-Cornmeal Crêpes

Cooking Essentials  The Technique Buttermilk-Cornmeal Crêpes Buttermilk-Cornmeal Crêpes offer a fresh take on a French classic. Lovely flavor & good texture add depth to these simple components ideal to create Crêpes Suzette & many other dessert favorites. Once the batter is prepared & stands briefly, it may be portioned & cooked quickly. Crêpes can be made up to two […]

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Cooking Classics: Crêpes Suzette

Cooking Classics The Technique Crêpes Suzette Crêpes Suzette is a classic French dessert generally served tableside that is flambéed just before plating. This technique caramelizes the components instantly creating a rich, buttery-sweet orange sauce that is a bit more complex to an otherwise simple notion. One story claims the dessert was developed by accident in […]

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The Profile: Miniature Springform Pans

Cooking & Baking Essentials The Profile Miniature Springform Pans A springform pan is a piece of equipment that operates with a spring released latch to secure or remove the sides of the pan from the base when in use. It is preferred in recipes when inverting items for removal is not possible or not desired in […]

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Baking Classics: Lady Fingers

Baking Classics The Technique Lady Fingers Sponge Lady Fingers are a pastry shop staple that may be used to create a variety of classic French desserts such as Charlotte Russe. The texture should be that more of cake rather than cookie when compared to the Italian Savoiardi counterpoint that is used to prepare tiramisu. The ladyfinger batter should be […]

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