Posted in March 2012

Chocolate Roulade with Orange Blossom Whipped Cream

Chocolate Roulade with Orange Blossom Whipped Cream

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

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The Meaning of Life

The Meaning of Life

Today marks the last weekday of my lazy, somewhat gluttonous, two-week spring break. ┬áBack 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

Salted Honey Caramels

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