From the demo Molecular Gastronomics with Isaiah Frizzell and Nick Feller of “pHeast”! Recipe courtesy of pHeast Ingredients: 350 g dark chocolate chopped as fine as possible 270 g cold water water ice Procedure: Prepare bath with equal parts ice and water in large mixing bowl Bring 270 g water [...]
Archive for the ‘Desserts’ Category
Spherical Passionfruit Ravioli Recipe
From the demo Molecular Gastronomics with Isaiah Frizzell and Nick Feller of “pHeast”! Recipe courtesy of pHeast Ingredients: Sphere gel 250 g water 2 g sodium alginate 250 g passionfruit purée Setting bath 1000 g water 5 g calcium chloride Procedure: Blend 1000 g of water with calcium chloride[...]
Yumi‛s Yummy Flavor Peel Recipe
From the demo: Japanese Fusion with Yumiko Weeks Ingredients: 3 medium grapefruits (8-9 oz) peeled, chopped (peel only) or 5 medium oranges (12-13 oz), peeled, chopped (peel only) 1 ½ cups (11 oz – 300 g) sugar 2 cups (1 lb – 450 g) sugar Great for chicken dishes, salads, desserts, and excellen[...]
BASIC SHORTBREAD Recipe
From the demo: A Sustainable Kitchen Recipe courtesy of Chef Annette Eason Yields approximately 2 dz. 1 ½” cookies) Ingredients: ½ cup (1 stick) unsalted butter, softened ¼ cup plus 1T. sugar ½ tsp. vanilla 1 cup all purpose flour ¼ tsp. salt Instructions: Combine softened butter and sugar in[...]
CABERNET HAZELNUT TORTE Recipe
From the demo: Eat Your Wine, recipe Courtesy of Chef Rachel Marie Yield: 1 – 9” Round Ingredients: Unsalted Butter, soft 6 oz (12 Tbsp) Granulated Sugar 2 ¼ C Eggs, large 6 Olive Oil 2 Tbsp Buttermilk 2 C All Purpose Flour 2 ½ C Cabernet Wine Flour ½ C Baking Powder 2 tsp [...][...]
Lemon Zucchini Mini Whoopie Pies with Lemon Zest Cream Cheese Filling Recipe
From the demo: Classics of American Cuisine Through a New Lens with Chef Meg Hall Makes 36 mini whoopie pies cakes 2 Cups Coarsely grated zucchini (10 ounces) 2 1/2Cups All-purpose flour 1 1/4t Baking soda 1 1/2t [...]
Bacon Maple Croissant Bread Pudding
Courtesy of Chef Amy Jurist of Amy’s Decadent Underground Dinners From the Demo: Bacon Decadence Serves 8-10 Maple Vanilla Bean Caramel Sauce: 1 cup heavy whipping cream 1 vanilla bean, halved lengthwise and seeds scraped out or 1 1/2 tsp. vanilla bean paste 1/2 cup granulated sugar 3 tablespo[...]
Gingerbread House Class with Trevor Zimmerman 11/27
Craft a fantasty gingerbread house fit for a king or queen. Gingerbread Architect extraordinaire Trevor Zimmerman of Deuce Catering leads a four hour class on the fine art of cookie carpentry. Leave with finished gingerbread house and plenty of expertise and recipes to make your own sweet abode. [...]
S’mores Cupcakes Recipe
From the demo and book signing: Bite Me! Recipe Courtesy of Julie Albert and Lisa Gnat Cupcake: 1 ½ cups graham cracker crumbs ½ cup flour 2 tsp baking powder ¼ tsp salt ½ cup butter, softened ¾ cup sugar ¼ cup brown sugar 2 large eggs 1 tsp vanilla extract ¾ cup milk 1 [...][...]
Chocolate Pecan Pie Recipe
From the demo and book signing: Bite Me! Recipe Courtesy of Julie Albert and Lisa Gnat Crust: 1 ½ cups flour ½ tsp butter 2 tbsp sugar ½ cup butter, chilled 4 tbsp cold water Pecan Filling: 4 large eggs 1 cup corn syrup ½ cup packed brown sugar 3 tbsp melted butter 1 tsp [...][...]
Glazed Butterscotch Apple Bread Recipe
From the demo and book signing: Bite Me! Recipe Courtesy of Julie Albert and Lisa Gnat Ingredients: 2 ½ cups flour 1 tsp cinnamon 1 tsp baking soda ½ tsp baking powder ½ tsp kosher salt 1 cup sugar ½ cup br[...]
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting Recipe
From the demo and book signing: Bite Me! Recipe Courtesy of Julie Albert and Lisa Gnat Cupcakes: 1 ½ cups pumpkin puree 1 ½ cups sugar 2/3 cup brown sugar ¾ cup butter, melted 1/3 cup buttermilk 2 eggs 1 tsp vanilla extract 2 cups flour 1 ½ tsp baking soda 1 ½ tsp ground [...][...]