FREE DEMO!! Saturday February 11, 2012 from 11-1pm. Kids of all ages will be delighted by the gravity-defying fantastical Mushroom Cake. Kimberly Bailey, Owner of The Butter End Cakery in Santa Monica will demonstrate how to create this sculpted showpiece cake from start to finish. If you like w[...]
Archive for the ‘Desserts’ Category
CALIFORNIA WALNUT CAKE Recipe
From the demo: A SUSTAINABLE KITCHEN 2.0 Fall Courtesy of Annette Eason Ingredients ¾ cup toasted walnut pieces 3 eggs 1 cup + 2 T. sugar ⅓ cup La Nogalera Walnut Oil ⅓ cup dry California white wine 1 ¼ cup white flour ¼ cup Community Grains whole hard red winter wheat flour 2 tsp. [...][...]
POACHED PEARS IN VANILLA AND BLACK PEPPERCORN SYRUP Recipe
From the demo: A SUSTAINABLE KITCHEN 2.0 Fall Courtesy of Annette Eason Serves 4-6 Ingredients 4 organic Bosc pears, stemmed cored and cut into eighths juice of 2 organic lemons 2 cups sugar 2 cups water 1 vanilla bean 2 tsp. black peppercorns -combine pear slices and lemon juice and let sit for at [...]
No Bake Cheesecake Recipe
From the demo Japanese Fusion Recipes 2 Recipes Courtesy of Yumiko Weeks (This is NOT like most heavy cheesecakes) 10 – 12 servings 1 - 8oz package cream cheese, softened (microwave for 1 minute) ½ to 2/3 cup (to taste) sugar 3 cups milk (whole) 1 big lemon, (juice only) ½ pint whippin[...]
Gluten Free Rice Krispy Cake Pops rolled in Toasted Coconut, Cocoa Powder or Toasted Hazelnuts Recipe
From the demo Autumn Bites Recipe Courtesy of Chef Meg Hall Ingredients 4 T Unsalted Butter 10 oz (40) Large Marshmallows (roughly one package) 6 cups Gluten Free Rice Krispies cereal ½ cup[...]
Praline Powder Recipe
From the demo: Callebaut, 100 Years of Chocolate Recipe Courtesy of Chef Alicia Boada 200 g. Callebaut PRA Praline Paste 50% 42 g. Tapioca Maltodextrin In a food processor, blend the two ingredients together until a fine dust is achieved, about 1-2 minutes. Pass through a sieve, if necessary. Store [...]
Caramel Banana Bon Bon Recipe
From the demo: Callebaut, 100 Years of Chocolate Recipe Courtesy of Chef Alicia Boada Milk Chocolate Banana Ganache 500 g. (100%) Callebaut 823NV Milk Couverture 300 g. (60%) Fresh Banana, mashed 100 g. (20%) Heavy Cream 100 g. (20%) Unsalted Butter Procedure 1. Heat heavy cream to boil. Remove from[...]
Passionfruit Bon Bon Recipe
From the demo: Callebaut, 100 Years of Chocolate Recipe Courtesy of Chef Alicia Boada Passionfruit Dark Chocolate Ganache 500 g. (100%) Callebaut 811NV Dark Couverture 300 (60%) Passionfruit Puree 100 g. (20%) Heavy Cream 100 g. (20%) Unsalted Butter Procedure 1. Heat heavy cream and puree to boil. [...]
MORELLO CHERRY PROSECCO GRANITA WITH MARSCAPONE CREAM Recipe
From the demo:Authentic Culinary Specialties from the Artisans of Italy Recipe Courtesy of Lauren Zaira Ingredients: 1/3-cup sugar 1 ½ cups water 1-¾ cups Prosecco or sparling water ½ cup Morello Austera sour cherry syrup 1-cup cream 3 tablespoons mascarpone Procedure: Place the sugar and water[...]
ROASTED STONE FRUIT WITH CARDAMOM SUGAR, CREME FRAICHE AND BURNT CARAMEL SAUCE Recipe
From the demo A Sustainable Kitchen 2.0 Recipes Courtesy of Annette Eason Preheat oven to 425 degrees. Slice stone fruit (peaches, plums, apricots, nectarines) in a bowl and toss with just enough of the sugar (cardamom or vanilla) to lightly coat. Place fruit on a well oiled baking sheet and roast i[...]
Banana Cotta Split Recipe
From the demo Molecular Gastronomics with Isaiah Frizzell and Nick Feller of “pHeast”! Recipe courtesy of pHeast Ingredients: Banana panna cotta (click here) Peanut Butter powder (recipe above) Chocolate Chantilly (recipe above) Procedure: Arrange rectangle of Banana cotta on plate Spoon a teasp[...]
Banana Panna Cotta Recipe
From the demo Molecular Gastronomics with Isaiah Frizzell and Nick Feller of “pHeast”! Recipe courtesy of pHeast Ingredients: 1 cup whole milk ½ cup sugar zest of one lime, grated ¼ tsp kosher salt 2 1/2 cups heavy cream 1/2 cup of pureed banana (about 1 ripe banana) 4 sheets gelatin Procedu[...]
Peanut Butter Powder Recipe
From the demo Molecular Gastronomics with Isaiah Frizzell and Nick Feller of “pHeast”! Recipe courtesy of pHeast Ingredients: 80 g Nutella or creamy peanut butter 20 g tapioca maltodextrin Put Nutella and tapioca maltodextrin in food processor and blitz until a powder forms. This can be used a[...]