This flourless cake is springy and airy, and the cream, infused with orange blossom water and grated orange peel, is deceptively light. It’s the perfect dessert for welcoming back spring. Continue reading
Posted in March 2012 …
The Meaning of Life
Today marks the last weekday of my lazy, somewhat gluttonous, two-week spring break. Back to the grindstone it will be for me come Monday, earlier if I want to be prepared for any of my classes next week (yet to be seen). Like many of my friends and colleagues who have families and go to … Continue reading
A Small Batch Cupcake Recipe Just in Time for St. Patrick’s Day
Have you ever made a mistake so embarrassingly simple that you felt like a complete fool?–like turn your wrist to look at the time on your watch and spill the cup of coffee in your hand, or tear the house apart looking for your keys when you left them hanging in the front door, key … Continue reading
Don’t Throw Out Those Ugly Bananas! Make Banana Bread.
The key to really good banana bread, as my mom taught me, is having bananas that have traded their firm starchiness for mushy sweetness. If you don’t have bananas that are brown or nearly brown, then make something else, because banana bread won’t taste like bananas unless you do Continue reading
Salted Honey Caramels
I started making caramels at Christmastime in 2010, cooking batch after batch until I found the perfect recipe, vetting several well known recipes along the way. The recipe for these salted butter caramels was damned near perfect, and with a few of my own tweaks, I think they are divine. Their richness is balanced by a delicate honey flavor, which is intensified by the addition of fleur de sel. The recipe, however, is only half the equation of making the perfect caramel. A pot of caramelizing cream and sugar has to be babysat like a toddler who can open a prescription bottle. Continue reading
Gastromomica 