Baking Classics The Technique Honey-Lavender Madeleines Madeleines are wonderful little shell shaped butter cakes that may be prepared in a variety of different ways. Lemon-Vanilla Madeleines takes more of a southern approach by omitting the leavening for a more dense, pound cake type of confection while Honey-Lavender Madeleines are blended more traditionally. The egg white […]
The Profile: Heirloom Silver Pastry Tongs
Entertaining Essentials Southern Socials Heirloom Silver Pastry Tongs Beautiful entertaining pieces should be used for a variety of occasions from spring parties, birthday celebrations & bridal showers to fall gatherings when hosting guests in your home. Pastry tongs may be offered when dessert is served with traditional coffee service. Use them to serve small canapés […]
Baking Classics: Financiers
Baking Classics The Technique Financiers Financiers are rich little butter cakes shaped & baked to resemble bars of gold. They’re quite simple to prepare & use browned butter to add more complex flavor notes. Browned butter be made by melting & briefly cooking it until the solids become golden. Keep a close watch over it […]
The Modern Southern Garden: Confederate Star Jasmine
The Modern Southern Garden The Profile Confederate Star Jasmine Although it’s not technically a jasmine at all, Confederate Star Jasmine deserves a space in your garden. The vine is a bit slow going during the first year however once established, expect a plethora of sweet, fragrant blooms to vigorously cover any spot in which it has been trained […]
Baking Classics: Canelé
Baking Classics The Technique Canelé Canelé or Cannelé are the creme brûlée of little cakes. A dark, caramelized exterior with a soft set custard center. When traditional Canelé molds are used to prepare them, beeswax is brushed onto the pans to ensure they are easily removable. In turn, it creates a distinctive texture that merges beautifully with the sweet, soft […]
The Basics: Beeswax
Cooking & Baking Essentials The Technique Beeswax Beeswax has many uses in the kitchen. In the bakeshop, it may be used to coat molds for cakes to prevent them from sticking to intricate crevasses, finely grated over warm pastry shells to keep crusts crisp once filled & added to glaze for dipping confections. It’s long […]