CROQUEMBOUCHE: Cream Puffs, Sour Lemon Cream filling and Caramel recipes Not required but nice to have: Copper caramel saucepan Pastry bag decorating Set Croquembouche form NOTE: Make three batches of this cream puff recipe to provide an ample supply to build an impressive croquembouche. Freeze extra cream puffs for profiteroles with ice cream and chocolate … [Read more...]
Red and Green Christmas Soup
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SASHIMI LIBERACE: ORIGINAL GOURMET RECIPE
Oh my, there's just so much to say about this recipe, let's get to the most important part first. This is a truly spectacularly delicious sashimi, as luscious and surprising as what you might find at a Nobu or Blue Ribbon. Liberace, one of the earliest raw fish eaters -- who'd have thought? (Insert your own joke here.) But back in 1970 -- 1970! -- the … [Read more...]
FIRECRACKER DUMPLINGS
Who doesn't like a dumpling? And the fun of going to dim sum in Chinatown, selecting the most intriguing (and least threatening) offerings as they pass by? The best part is when you take a chance and try something new, like this recipe for firecracker dumplings, and it's really, really good. I've heard dizzying stories from friends … [Read more...]
MADELEINES AUX TRUFFES
I was in Paris about seven years back and spent a really terrific day with Paule Caillat and her Promenades Gourmandes cooking class and walking tour where I first learned of Madeleines Aux Truffes (there's a really cool video of her class at http://www.babelgum.com/3016113/paris-promenades-gourmandes.html -- but do note Paule is completely fluent in English). We met … [Read more...]
The Majestic Kugelhopf Surprise
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