Owner: Chocolate Gourmand Blog URL:http://www.chocolategourmand.com/blog/ Join Date: Fri, 09 Feb 2007 00:14:11 -0600 Rating:0 Site Description: Chocolate Gourmand is a blog focused on making candies, cookies, ice creams and other desserts with plenty of tips and photos. By providing information on technique, equipment, and ingredients in a simple and illustrated manner, I hope that you will be en Site statistics:Click here
As promised: Coffee English Toffee 2007-02-07 07:08:02 There’s nothing like having a food blog to motivate you to make something new. Add to that my promise to make my own mocha roca two weeks ago and I had to deliver. Originally inspired by leftover ingredients from my 2006 candymaking marathon and Brown & Haley’s Mocha Roca, I searched for a coffee toffee recipe online without much luck. Other candies I make with coffee flavor utilize espresso powder, so I figured it made sense to use some here, too. I noticed some coffee flavored candies also use real coffee or espresso, so after a trip to Starbucks for a couple shots, I was ready.
On my web search, I did come across Shaymee’s Dark Chocolate Espresso Toffee
, which had no almond coating but was covered in milk chocolate stripes, similar to decorations I do for dipped caramels and truffles. Given that part of the reason I was making toffee was that I had leftover chopped almonds from the holidays, I compromised and only coated one side of the toffee with almonds. I t Read more:Coffee
, English
Not your ordinary Apple Crisp 2007-01-28 21:47:23 We’ve been fans of Ina Garten since we first saw her show, Barefoot Contessa, on the food network. Her recipes are simple to follow and emphasize flavor. The way I see it, if you are worried about calories, eat a smaller portion or make it less often. This apple crisp recipe is based on Ina Garten’s “Old Fashioned AppleCrisp
” recipe from her book, Barefoot Contessa Parties! The first time my wife made this we knew we would be making it again and again. What sets this apple crisp apart from your average apple crisp is the presence of orange zest and nutmeg.
A lot of apple crisp recipes have nutmeg, but usually only a fraction of a teaspoon. An entire teaspoon would be overpowering were it not for the added zests and juice of orange and lemon, which carefully balance the freshly ground nutmeg flavor. This isn’t apple-nutmeg crisp—the citrus, nutmeg, cinnamon and apple flavors balance each other very nicely and are complimented by a buttery brown sugar
Mocha Roca: I'm going to make my own! 2007-01-22 06:11:32 I promised myself I would steer clear of reviewing commercial candy on this site, but I had to mention Brown & Haley’s Mocha
Roca. I almost bought some over the holidays while shopping at Costco, but it was part of a variety pack that included four separate tins: almond, cashew, peppermint candy and mocha. Given that I was about to make more than ten pounds of my own English toffee and two of the other flavors did not sound appealing, I decided not to buy it.
Earlier this month I was recently browsing some food blogs and came across an entry on Tweet Sweet’s blog entitled, “Almond Roca - It’s Not Just for Old People.” I had a good chuckle since, well, it’s true. Just about anyone not allergic to nuts has had Almond Roca, but it usually was not being given to you by your best friend in third grade or while trick or treating on Halloween. I recall being introduced to Almond Roca by my mother, who liked to joke that it looked like little cat poops r
Bake until the buzzer goes off: Thirty years of baking cookies 2007-01-15 05:16:25 I just celebrated my birthday last month and realized that I can honestly say I have been making cookies for thirty years. I first started making cookies with my mom in the mid 1970’s when I was five or six years old. My first grade teachers put together a cookbook filled with student recipes ranging from, “scabetti” (spaghetti), to the popular, “how to make a bowl of cereal”. My recipe was for M&M Cookies, one of my favorites at the time.
The teacher instructed each child to draw a picture of the finished recipe. They then wrote down the recipe as each child recalled it from memory. Of course, nearly all the recipes omitted key steps and ingredients, but this is what truly gives the cookbook character. Logistical details are not noticed by children, and reading the recipes you see the world as children do. The final instructions for my cookie recipe ended with “bake until the buzzer goes off”. That is when you know the cookies are done bak Read more:Thirty
Like chocolate turtles? Check out chocolate dipped pecan maple caramels. 2007-01-07 07:27:48 The first year I made candies I only made mocha truffles. The following year saw the addition of classic cream caramel and English toffee. Those three reigned for more than 5 years before I added gianduja truffles and chocolate caramels (I may make these chocolate caramels again, they were good, but my son hated the way they smelled when cooking). Last year saw the introduction of espresso caramels and a second failed batch of maple pecan caramels. This year I was again determined to add another candy to my repertoire.
Discovering the obviousI spent some time looking for another type of candy to make. Although there is a lot you can do with truffles flavor-wise, I finally decided on a peanut caramel. It sounded like a home made pay-day candy bar, except I would be dipping mine in dark chocolate. When it came time to buy nuts for candies at Trader Joes, I suddenly realized I could substitute pecans for the peanuts.
My wife has been bugging me to make caramel pecan turtles, which she lov Read more:Check
The List: Scrupulous accounting of candy recipients 2006-12-23 20:25:36 The first year I made candy and shared some at a party in 1995, I had no idea the impact they would have on both myself and the partygoers. People were amazed that mere mortals could make dark chocolate dipped truffles. As the following year quickly passed and the holidays approached, I decided I would harness the power of candymaking in small gift packages for a dozen friends and family members.
Behold the creation of “The List” where there was none before. And the list was good.
Candy is a lot like love; the more candy you give, the more love you get in return. Naturally, within a few years I quickly ramped up from the initial list of one dozen recipients to more than thirty. Every year the volume of candy in each package has continued to grow, but it has recently reached an amount I think would make just about anyone happy. For every action there is supposed to be an equal an opposite reaction; with so much more candy, the size of the list crept upwards.
Setting boundari Read more:accounting
2006 Holiday Candy Roundup 2006-12-19 09:09:28
What a week! I took three days off last week to give myself time make candies and ended up working straight through Sunday night. The past five days were still busy, but much less frantic with the extra time off. Tonight my wife and I—loosely include myself here—finished packaging all the candies into 45 decorative wrapped packages. I haven’t had any time to blog about candies until now. I’ll be going into more detail on some of the candies in the coming weeks, but for now here is a quick overview of the candies I made this holiday season:
English ToffeeThis is an all time favorite of my regular candy recipients. This year I discovered that if you melt the butter too quickly and it separates, it won’t come back together again. The next three batches I was more careful as I melted the butter and they turned out great. I bought a new clip-on digital thermometer that I set on the pot while I still used my favorite alcohol based thermometer. Beyond 100° Read more:Holiday
, Candy
Food Processor Smackdown: David vs. Goliath 2006-12-11 08:57:01 As many of you may know, I am getting ready to make candies this week. Making some 50 plus pounds of candy takes thoughtful planning. Items such as packaging, wax paper, cellophane, ribbon, chocolate, sugar, corn syrup, almonds and other less perishable goods can be purchased several weeks or more in advance. I time my candymaking marathon carefully to allow any candies that I will be shipping to reach their recipients by Christmas. Therefore, I should start making candies around December 13th and finish no later than one week before Christmas.
All of my non-perishable supplies are on hand by the end of November, which leaves a rather quiet first week and a half of December to do other holiday activities like decorating, shopping and celebrating my birthday. As the candymaking window looms closer, I do one of the few ingredient-related processing tasks that can be done in advance—the chopping of nine to ten pounds of roasted, unsalted almonds for the English Toffee. Yes, you can Read more:Smackdown
, David
, Goliath
Measuring the cost of candymaking 2006-12-07 06:25:12 If you can afford the time, candymaking isn’t terribly expensive. You can actually get by just fine without a copper pot or a chocolate tempering machine. At a minimum you will need a good thermometer or two, but that should only set you back $10 to $30. Look for a recipe of candy you like to eat. Once you find a recipe that intrigues you, start off with a small batch for your first attempt. You will soon find yourself increasing production when you see how much people appreciate the effort and great taste experience.
Economies of scale in candymakingIt generally does not take twice as long to make twice as much candy. It does, however, take twice as long to elegantly wrap twice as many packages. Shipping costs also do not scale well, though I prefer not to ship to anyone within an hour’s drive. Although delivering candies also takes up valuable time, it is a good excuse to see friends with whom we may not have seen since the last delivery. Somehow, people are rarely busy w Read more:Measuring
Why you should make your own candy 2006-12-03 19:03:31 People love candy! It doesn’t matter what age they are, people love to eat rich chocolate sweets. Apart from the gratification of making something from scratch, making your own candies allows you to control the ingredients. No complex chemical names to be pronounced when recanting ingredients to tasters, but do spare your audience the truth about just how much fat and calories they contain. I once made the mistake of describing both caramel and toffee as a “critical mass”. As much as they loved the candy, nobody wanted to hear this. Nevertheless, they are the hydrogen bomb of candies; you just can’t pack that much sugar and fat together as densely any other way. Ergo, delicious, no?
Making candy yourself gives also you the power to choose and alter the recipe. If you like milk chocolate more than dark, change the recipe to suit your taste. Do you want to use only organic ingredients? Go right ahead. Finally, home-made candies bring another factor that many peop
A sort of homecoming? Tins return to base. 2007-02-12 04:14:11 Last week my wife called me at work to tell me there was a box at the door. I was expecting a package, but my wife told me that this wasn’t that package. She said there was a box of metal tins at our front door with a business card. When she told me who it was from I recalled the last time they gave me a bunch of tins, and so I was expecting a bunch of random tins that would be challenging to reuse. Giving someone my chocolates packaged in a tin that is clearly labeled as peppermint bark from Restoration Hardware is not the first impression I want when giving homemade candies. When I got home I was thrilled to discover several years worth of large tins—tins with familiar designs I had hand delivered over the last couple years.
Finding good metal tins that don’t already have food in them or, when empty, aren’t limited to holding only two truffles is actually a challenge. I buy almost all of my tins at Cost Plus World Market. Each year they stock a new pattern, an
You never forget your first KitchenAid 2007-02-22 06:00:53 I’m a regular reader of Nosh With Me, a food blog that the author, Hilary, describes as, “One girl’s love affair with her KitchenAid
mixer.” For many owners, their KitchenAid stand mixer may simply be a casual purchase at the mall or a wedding registry acquisition, but if you came to own yours in early or mid your twenties, you probably have a story to go with it. Priced between $175 - $425 (USD), they are not cheap, but I believe here you get what you pay for. This price bracket makes it an extravagant purchase for most college grads with the exception of the extremely well to do or culinary arts major.
The story of my KitchenAid can’t be told without also touching upon how I met my wife, who, at the time, was also employed at Backroads as a tour leader. I was looking for a place to live in Daly City. Anyone familiar with the SF bay area would find that detail intriguing enough. Less than a mile from the beach and ten minutes from the city with access to
Iced Meyer Lemon Cookies 2007-02-27 07:45:31 It’s Meyer
lemon season. Every week my son and I go to attend our violin and viola lessons where we wait outside the studio next to a fantastic Meyer lemon tree. Once the lesson is over, we gather up a half dozen lemons to take home. A cross between a lemon and orange, Meyer lemons are less acidic and great for baking. Up to now I have mostly been making lemon bars, but have always been on the lookout for a lemon cookie recipe.
Most citrus cookie recipes I found were accompanied by a powdered sugar based icing. At first, I was reluctant to make an iced cookie, as I was really looking for a classic cookie shape and texture. I was almost tempted to make a lemon and rosemary recipe I found since we have fresh rosemary in our backyard, but was determined for a lemon only cookie. Some recipes had shortening, others were shortbread. Finally I found this recipe in The Great American Cookie Cookbook. As usual, I upped the amount of lemon zest called for since Meyer lemons aren’t a Read more:Lemon
, Cookies
Lemon Ice Cream 2007-03-07 06:04:34 I’ve been making this lemon ice cream recipe for ten years now, but only recently with Meyer lemons. Originally from Desserts to Die For, I’ve altered this recipe to reduce the amount of butter called for. Yes, that’s right—butter. This is a recipe to die for, after all. With the full four tablespoons of butter, our spoons were left a little greasy, but two tablespoons seems to do the trick.
The resulting ice cream, with enough egg yolks to make French vanilla ice cream jealous, is anything but a sorbet. Smooth and creamy with no harsh acidic overtones, this lemon ice cream is very well balanced. The lemon flavor is derived from a combination of boiled zest syrup and chilled lemon juice. These are added to the custard base immediately prior to freezing.
Ingredients for making Lemon
Ice Cream
(plenty of egg yolks).
After whipping egg yolks and sugar, slowly add the hot cream while mixing at medium speed.
Heat custard to 185° F or until finger drawn Read more:Lemon Ice
Apricot Bars 2007-03-18 06:35:18 If you like apricots, then you are going to love these apricot bars. I used to enjoy these treats at the local Daly City Barnes & Noble that we would seek refuge in during foggy Sunday mornings. I’ve always liked dried apricots—growing up in the Santa Clara Valley it was hard not to since many houses were built on or between apricot and other fruit orchards (update: now condos and town homes). My mom used to say they were like little dried ears (the kinds that are delicious to nibble on). Once we moved into the sunshine further down the peninsula in 2001, I never saw those apricot bars again.
For quite a few years now, my grandmother, Polly, of Yam Good Casserole fame, has been giving us apricots. She had several apricot trees in her yard and would have them dried locally before distributing them to friends and family. They have since moved away from their fruit garden and now live right next to a very popular fruit stand in Los Altos. Instead of her own home-grown apri Read more:Apricot
Chocolate Cappuccino Ice Cream 2007-03-21 06:38:33 I first made this ice cream three years ago and was surpised that an ice cream with a few egg yolks and half & half could taste this rich. It has incredible chocolate flavor. If you have ever had dark chocolate gelato ice cream, the texture and flavor of this ice cream is very similar.
This recipe is heavily based on the “Cappuccino
—Toffee Crunch Ice Cream
” recipe from the Williams-Sonoma Kitchen Library book, Ice Creams & Sorbet. However, the only thing cappuccino about this ice cream is the cinnamon, otherwise it is all dark chocolate and coffee with just a touch of cinnamon; I didn’t feel the original recipe title gave the chocolate justice. I added a little more half & half—it’s almost too rich, otherwise—and espresso powder to suit my taste.
Taking a cue from the original recipe, I served this with some chopped Coffee English Toffee that I had tucked away. Although I originally stated that this toffee had a coffee flavor that c Read more:Chocolate
Dark Chocolate Gelato 2007-03-27 06:58:25 I promised my son I would make more ice cream after we quickly devoured the chocolate cappuccino ice cream I made last week. Rather than repeat the exact same recipe, I decided I would make this recipe for dark chocolate gelato. My wife and I have a lot of cookbooks, and I have collected nearly ten books specifically about ice cream. Finding a recipe for a chocolate gelato should be easy, especially since several of the books have “gelato” in their title. To my surprise, only one of my books had a pure chocolate gelato recipe, the Williams-Sonoma Kitchen Library book, Ice Creams & Sorbet. If your bookshelf has limited space, this cookbook—loaded with great photos and recipes—is one that I highly recommend. A lot of other cookbooks have numerous recipes that I look at and have absolutely no interest or confidence in. I really believe Williams-Sonoma have done a great job with this book.
What is gelato, anyway?Gelato
is typically made with whole milk rather th Read more:Chocolate
, Dark Chocolate
3 Posts in One: Classic, Wafer and Chocolate Waffle Cones 2007-04-13 06:25:35 Several years ago we bought a Chef’s Choice waffle cone maker that I have only used a few times since we purchased. The waffle iron comes with a plastic rolling cone and recipes for 3 different kinds of waffle cones, which are also available on their website. The website also has detailed instructions and tips that are actually pretty helpful. I made all three recipes two weeks ago just before we headed off to Disneyland with the kids.
You can imagine my interest when we stopped in for ice cream at the Bur-r-r bank Ice Cream parlor in Disney’s California Adventure and I noticed the staff was making fresh waffle cones. They had two waffle cone making workstations with a total of five waffle cone makers, most of which looked like they had plenty of use that Spring break Friday. Unlike the other lines we were in that day, the ice cream queue moved fairly quickly, but I did get a chance to see how they used a special aluminum mold to make waffle cups.
The waffle cone station fa Read more:Classic
, Wafer
, Chocolate
, Waffle
Meyer Lemon Sorbet with Limoncello 2007-04-16 00:22:02
I first made this sorbet last week, following the recipe for italian lemon sorbetto in Elsa Petersen-Schepelern’s book, “Gelato, Sorbet
s and Ice Creams.” To this recipe I added 1/4 cup of limoncello and substituted Meyer
lemons to yield a sorbet that simply screamed, “MEYER LEMON!!” Although delicious, the first bite left you with puckered lips. After a few more spoonfuls I got over the initial shock, but would anyone but a citrus fiend be able to handle it?
The taste test
I feared tasters would respond like my daughter, who doesn’t like to admit when she doesn’t like something others do. Sure enough:
“Mmmm, I like it,” she says after tasting it, rubbing her tummy.
I then ask, “Do you want another bite?”
“No,” she replies, shaking her head. With only 1/2 cup of water to dilute the 2 cups of lemon juice, it was no wonder why. I can’t help but wonder how sour the recipe would have been with eureka or oth Read more:Lemon
Some ginger—but no snap—in these Molasses Softies 2007-04-22 07:32:48 The softness of these cookies is a delightful surprise to those that assume they are ginger snaps. These soft cookies have been a hit since I first made them during my senior year in college in 1994. At the time I was looking to expand on the variety of cookies I made and this recipe first caught my eye because it contained dark corn syrup, molasses and milk—three ingredients I had never before used for cookies. In addition to molasses, the flavor of this cookie is derived from ground clove, ginger and cinnamon. The smell of these cookies baking is reminiscent of fall and winter holidays, but I enjoy their great taste year round.
Like any dark cookie dough, determining doneness by browning can be tricky. Other dark cookies will just start to burn and you know you have gone too far, but the key to good molasses softies is: keep them soft. Overcooked, these cookies will be hard, dry and crunchy long before they will actually burn. These cookies bake longer than most cookies and tim Read more:Molasses
Raspberry Sorbet with citrus and Grand Marnier 2007-04-28 06:16:02 This raspberry sorbet recipe combines fresh raspberries, orange juice, lemon juice and Grand
Marnier to create an amazing sorbet you will want to keep all to yourself. Nevertheless, I did make a double batch for a potluck at work several years ago and received many compliments and an empty container.
Each ingredient in this recipe has a job to do. The lemon juice promotes the taste of freshness while the orange juice softens the tartness of the raspberries. To finish it off, the Grand Marnier adds complexity to the finish while keeping the sorbet on the soft side in the freezer. This is definitely the best raspberry sorbet I have ever had.
This recipe is based heavily on the raspberry sorbet recipe from Lou Seibert Pappas’ book, Sorbet
s and Ice Creams: and Other Frozen Confections. I highly recommend this book; all the recipes have ingredient lists you could count on one hand, with the word “fresh” preceding nearly every ingredient. I have slightly upped the Grand Mar Read more:Raspberry
So simple and quick it must be Mango Sorbet 2007-05-05 07:11:39 Another sorbet recipe??! OK—I promise I’ll lay off sorbets for a while. In fact, expect a chocolate post very soon, but I digress. When I was buying ingredients for raspberry sorbet last week I also picked up some nice mangoes. After a week, they were getting very ripe, so it was time to put them to good use. When I first started making ice creams with regularity in the mid 1990’s, mango sorbet was one of the first sorbets I made. I dug up the recipe again, from the Williams-Sonoma Kitchen Library book, Ice Creams & Sorbet
. Their recipe calls for corn syrup, which has been getting a lot of bad press in the last few years. Check out the Accidental Hedonist’s post about some of the issues around high fructose corn syrup. Although you won’t be able to talk me out of using corn syrup for classic cream caramels, I wanted to find a recipe that didn’t call for any.
What do other people do?
A quick search on the web revealed more than half a dozen recip Read more:Mango
We all scream for Cinnamon Latte! 2007-05-13 02:39:44 A big fan of coffee flavor in desserts, I was eager to try the CinnamonLatte
Ice Cream recipe from Ice Cream Ireland. Actually I have been meaning to make any of Kieran’s recipes. Erika at Tummy Treasure even got inspired to make her own recipe for a Cinnamon Gelato. Be sure to check out Ice Cream Ireland for a truly wonderful ice cream experience, recipes, great photos and inspiration.
Cinnamon and espresso are the key ingredients in this recipe, so I was off to get some espresso. In this age of venti caramel machiato nonfat soy half-caff frappuccinos it is pretty rare to see someone just order an espresso at their nearby coffee house. So when I purchased four shots of espresso the barista couldn’t help but wonder what I was going to do with it. I guess you’re not allowed to drink that much by yourself so I appreciated their concern. I neglected to tell them I would be reducing the espresso even further to make it more concentrated, thereby avoiding a Starbucks inte
Hot Fudge Sauce (like you had as a kid). 2007-05-21 08:23:18 As a kid, I loved hot fudge sundaes. The only problem was that you had to go to the ice cream parlor to get one. Oh sure, people would try to make them at home using a can of Hershey’s syrup, but the syrup was runny, especially when it was heated. Then, as the ice cream melted, the syrup would dissolve to make very rich (thanks to the ice cream) chocolate milk. This isn’t hot fudge—hot fudge sauce needs to stick to your spoon and refuse to pour at room temperature or colder. Where do you get such a sauce?
The selection of hot fudge sauces you can buy at specialty and gourmet stores has increased only slightly since I was a kid. Meanwhile, your average supermarket generally carries magic shell, Hershey’s syrup, and other national brand sauces. Occasionally you can find an interesting local chocolate sauce in a specialty/gourmet store. I’ve tried a wine-infused cabernet chocolate sauce that was quite good, especially after an afternoon of wine tasting in Nap
The Cookie of Champions 2007-05-26 00:10:40
You could still eat the cookie of champions for breakfast, but these Wheaties cookies taste great anytime. With a winning combination of oats, chewy coconut and crispy Wheaties, there’s something in this cookie to appeal to everyone.
I first made this recipe in the mid 1970’s with my mom, who would place a maraschino cherry in the middle of each cookie. Two decades went by before I made them again after noticing the hand-written recipe in one of my old cookbooks. In the last couple years I have started making them more often since my son really likes them. Unless you are a true Wheaties champion and plan on eating the remaining Wheaties cereal for breakfast, get the smallest box you can find. You could also substitute another flaky, crispy cereal of your choice—but wouldn’t that be cheating?
Ingredients for making Wheaties Cookie
s.
Mix butter, eggs, brown sugar and granulated sugar together until blended.
Add 1 cup coconut.
Add 1 cup old fashioned oa Read more:Champions
Perfect Scoops of Blackberry Sorbet 2007-05-31 16:11:26
After reading David Lebovitz’s scoop-endous list of blogs that feature recipes from his book, The Perfect
Scoop: Ice Creams, Sorbet
s, Granitas, and Sweet Accompaniments, I decided I had to order a copy for myself. It arrived in the mail last week and I eagerly flipped through 246 pages of fantastic recipes and photos. The book has great information about equipment and technique in addition to the extensive assortment of recipes that go well beyond frozen treats. These additions include recipes for toffee, candies fruits, ice cream cones and more; all sorts of things you would expect to accompany your ice cream dessert at a nice restaurant. If you don’t have a book on ice creams—or if you already have more than 10—I highly recommend this one. Great job, David!
If you are in the San Francisco bay area and would like to meet David in person, tickets are still available for his class/demo on June 22 at Draeger’s Cooking School. I’ll be there, too, of co
Deliciously Light Lemon Sorbet 2007-06-08 00:11:35 Determined to make my own version of Buried Treasure, I doubled up on sorbets last week. I followed up a fantastic blackberry sorbet with this recipe for lemon sorbet. Both recipes come from David Lebovitz’s book, The Perfect Scoop.
I was a little unsure of this recipe at first, given that my other recipe for Meyer LemonSorbet
just about reverses the water to lemon juice ratio. How would this recipe with half as much lemon juice fair?
To my surprise, this sorbet was just fine with only 1 cup of lemon juice. It was lighter than the other lemon sorbet recipe I make (which I still love for the powerful lemon flavor) and is more suited to pairing with other foods. This was rather fortuitous since I wanted to combine it with the blackberry sorbet. The two sorbets marbled together were just divine and I can’t help myself from having seconds every time I have it for dessert.
For this batch I wandered off into the other room while the ice cream maker was running and when I came ba
Parisian Chocolate Desserts Class with David Lebovitz 2007-06-23 16:55:47 Friday night I attended the long awaited and sold out cooking demonstration and book signing by David
Lebovitz at Draegers Cooking School in San Mateo. I’ve met plenty of tech bloggers, but David was actually the first food blogger I have met in person. David was extremely personable throughout the evening, joking frequently with the assistants and guests. Until David really got cooking, I had to remind myself I was at a cooking class and not watching a stand-up routine. At one point a guest asked if she could ask an unrelated question, and while she paused to choose the right wording, David quickly volunteered, “Briefs”.
A man of many contradictions
“I don’t really like sugary stuff,” David announced near the beginning of the class. David followed this confession with another shocker: he’s lactose intolerant. Meanwhile, proudly displayed at the edge of the counter were two of David’s cookbooks, The Great Book of chocolate and The Perfect Read more:Parisian
, Chocolate
Vanilla Ice Cream that does not Compromise Flavor 2007-07-07 23:36:47 The first time I made ice cream with a real vanilla bean (pod) was in 1994. The recipe’s picture of the “Classic Vanilla
Bean Ice Cream
”, with little specks of vanilla in the off-white ice cream looked delicious. I carefully followed the recipe and what I ended up with was a very yellow ice cream with a strong custard flavor. It still tasted great, and the pure vanilla flavor was delightful, but I couldn’t help but be a little disappointed that the vanilla wasn’t the star of the show as I felt the recipe title implied. My wife and I had made vanilla ice cream (from extract) with eggs on many Backroads camping trips with no custard flavors, so what was different? The ice cream we made while camping on the North rim of the Grand Canyon with raw eggs was more Philadelphia style while the classic vanilla bean ice cream I just made was French style.
What’s all the fuss about style?Philadelphia style ice cream typically refers to ice cream that contains n Read more:Compromise
, Flavor
Making Memories with a Hand Cranked Ice Cream Maker 2007-07-15 23:13:37 There is something about a hand cranked ice cream maker that conjures up fond memories. For me, recollections of family reunions during hot Midwest summers or cooking for 25 guests in 100 degree weather in the Grand Canyon while leading camping trips for Backroads come to mind. Even though I have a very nice ice cream maker with built in refrigeration, I bought a vintage White Mountain ice cream maker a couple years ago off eBay with the intent on using it during our annual camping trip to Yosemite. Sure, I could freeze the ice cream ahead of time and pack it with dry ice or even buy ice cream at the village store, but where is the fun in that?
Making ice cream with rock salt and ice isn’t complicated, but when I started to write out tips and advice for using one, I realized there are a lot of details worth knowing that will ensure better results. Some of the highlights of the hand cranked ice cream technique page are outlined below.
Save time and make better ice cream by pre-chi Read more:Cream
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