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Re: Frozen Accompaniments for Blueberries For the past 12 years, nearly every batch of cooked-custard ice cream I’ve churned out, has contained skim milk powder. I always modify ice cream recipes to include the milk powder in the custard base. Why? Together with egg yolks, skim milk powder...

Adventuring with Avocados Yes, JKATH, your attribution of happiness to enjoying avocados is very much understood! And I must soon freeze a batch of avocado ice cream. (It will be my first taste of that confection.) I distinctly remember having seen this Avocado Muffin recipe in the MasterCook...

Allen: Would you mind if I offered some ways to enhance your blueberry dessert? To convert it into a cobbler, roll out a cornmeal biscuit topping. Serve with cinnamon-peach ice cream, splashed w/ crème de cassis liqueur. Use a ratio of about 1-pound chopped rhubarb to 1 cup blueberries...

Winning Whipping Cream Fat content has a lot to do with how well cream whips. When you whip cream, you incorporate air into it in the form of miniature bubbles. These air pockets are what give the whipped cream its light, fluffy texture. Whipped cream, therefore, is actually an emulsion: The...

JKATH: Thank you for your kind words of re-welcoming. I am gladdened to know that I had remained worthy of your bon souvenir. Would you now, perhaps, be outfitting a Fall menu that includes both the sweet-potato-stuffed navel oranges AND Boston Cream Pie. Gee, that could qualify most...

Boston Cream Pie Forever Raine, I salute you for presenting this recipe & photo! I’ve served Boston Cream Pie for the past 10 years at my youngest nephew’s birthday party. I usually chose the version printed in Gourmet’s Best Desserts (an indispensable volume published in 1991); but, also...

Prince Rainer et famille had been more-or-less regular guests at the Hotel Sacher when visiting Vienna. Therefore, we can reasonably surmise that at least one member might have had to satisfy a developed craving for this renowned cake at home in the Monaco Palace and its environs. Is the...

Sachertorte Famous the world over, Sachertorte was the invention of Franz Sacher, Prince Metternich’s former chef and a master sugar baker, at Vienna in 1832. Interestingly, this rich cake helped Johann Strauss render the term gemütlich synonymous with Vienna. Despite the Franz Sacher...

Quark Cheese The dessert shown in the above images evinces a very good skill. I made my first Quark cheesecake in 1989. (It was a chocolate-amaretto version.) Quark (aka Quarg or Kvarg) is a fresh cheese in the sense that it hasn't been matured for any length of time. It's made from...

APPLE-BUTTER COOKIES Apple-Butter Cookies Heat oven to 375° F. ½ cup vegetable shortening 1 cup granulated sugar 1 large egg 1 cup apple butter ½ cup seedless raisins 1 teaspoon baking powder 1 teaspoon salt ¼ teaspoon allspice ½ teaspoon ground cinnamon 2½ cups...

The post entered above is mine! (I inadvertently uploaded the file before logging into this site's server.) I should like to edit the text of that entry...to the effect that the Robinsons squash beverages are labelled to indicate that no sugar has been added. This revision may clarify some...

Mr Caine, thank you for supplying the Mex. pie recipe. Incidentally are you are culinary mind reader? :o (I very nearly included 'Chocolate Meringue Pie' in my brief list of suggested endings for the meal.)

Although there are recipes using alternative meats, such as turkey, most cooks still prepare beef and/or pork chili – whether the original chile colorado de res (meat with red chiles), or some variation thereof. Texans who are hunting enthusiasts are known occasionally to enjoy this dish with...

Buttercream & cream-cheese icings, mousse fillings, and chocolate glazes can all freeze successfully. The butterfat content helps keep their (fairly dense) textures smooth & creamy throughout the freezing/defrosting stages. The bane in freezing any mixture is the formation of large ice crystals.

If I may be so bold as to offer an alternative recipe, for those who prefer a less intensely flavored sorbet. (Loosely adapted from the formula printed in Le Cordon Bleu Classic French Cookbook.) Sorbet Chocolat Noir 10 fl. oz. purified water 2 oz. white granulated sugar 1 oz. light corn syrup...

Rum (or Bourbon) Balls ½ lb vanilla wafers, finely crushed 1 cup pecans, finely chopped 2 tsps cocoa powder 4 fl. oz. light corn syrup 2 fl. oz. rum or bourbon confectioners’ sugar Combine all ingredients, except sugar, and blend well. Dust hands with the sugar and roll portions of the rum...

Yes, I agree that Tiptree have a wide range of flavors; but also Hartleys & MacKays of Scotland. (A specialty-foods shop in my city carries a superb range of these preserves.) Certainly, crowdie is a fresh Scottish cheese -- specifically either a mixture of oatmeal with cold water or milk...

Crumpets were originally hard pancakes cooked on a griddle rather than the soft & spongy crumpets of Victorian times, made with yeast. The crumpet-makers of the Midlands & London developed the characteristic holes, by adding extra baking powder to the yeast dough. Following suit, I add 1 tsp of...

Frau Audeo: My, oh my, what a splendid pantry you must have – with jars of maple cream on hand! Serve these cigares on your most elegantly designed plates. (Villeroy & Boch are my long-time favorite patterns.) Genieβen!

Wayne, et. al. – To approximate accurately the Krispy Kremes, I suggest that you use (12 fl. oz.) milk, (1/3 cup) vegetable shortening rather than butter, and 2 large eggs per (approx.) 5 cups flour. Your finished doughnuts will be lighter in texture, rather than more cakelike with the...

Steamed puddings must surely be the most comforting of all desserts to eat during the depths of a cold winter. My version of Sticky Toffee Pudding is served with Bourbon-Brown-Butter Sauce, Glazed Cranberries, and Crème-Fraîche Ice Cream; the Sticky Date Pudding is served with Toffee Sauce &...

Of all the methods for preparing rabbit, this dish is one of my favorites. The piquant olives & touch of tomato contrast deliciously with the rich rabbit meat. I like to serve it Tuscan-style – with Polenta (plus a crisp salad of mixed greens). Braised Rabbit with Olives & Polenta One 2½ lb...

I roll up these Lace Cookies into what the French call Cigares à l’érable – then serve them later filled with Maple-Cream Mousse with a few spoonfuls of Hazelnut Crème Anglaise. 2 Tbsp soft butter 1/3 cup superfine granulated sugar 2 Tbsp light corn syrup 4 tsps liquid honey (I use wildflower)...

Crewsk: I am pleased to know that the Orange Cups were relished at your family's dinner table. Did you serve a dessert as well? Lawrence

Following receipt of $100 from your generosity, I’ll pepare the outrageously extravagant Lobster-&-Caviar Omelet available at Norma's in Le Meridien New York. Preview the recipe & finished plate: http://www.lemeridien.com/pdf/us1623_zilliondollarfrittata.pdf :wink: