Bûche de Noël

December 22, 2009

Bûche de Noël Nothing finishes a festive holiday meal like a bûche de Noël. It’s fitting and it always seems to bring a sense of joy to the guests. Every year I make a different flavor combination to keep things exciting. This time I choose to bring mascarpone cheese and chestnuts together for a delicious […]

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Chestnut Paste

December 15, 2009

Chestnut paste During the fall and winter months it is very easy to get fresh chestnuts in the stores. Chestnuts are absolutely delicious when roasted, candied or puréed into a paste. Chestnut paste can be used in countless ways and is easily prepared at home or in a professional setting. In well-stocked markets, canned chestnut […]

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Meyer Lemon Tarts

December 10, 2009

Meyer lemon tarts Citrus ads a sense of elegance to desserts like no other fruit can. Using a good recipe and following proper technique, citrus strikes a wonderful balance between sweet and tart. To this, add the incomparable aroma of citrus and you have a startling dessert. The most amazing essence of the citrus family […]

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Caramel Tuile

December 8, 2009

Caramel Tuile -Chocolate Caramel Tuile Oftentimes novice and professional pastry chefs are in need of edible decoration with a modern yet organic look. Chocolate caramel tuiles fit exactly in that category. They are easily made and can be shaped into any form. Caramel tuiles look great on plated desserts and pair very well with gelatos […]

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Caramelized almonds

December 1, 2009

Caramelized Almonds dipped in chocolate When we entertain, caramelized almonds are always served. Either they will be tossed in a crisp salad or sitting on a cheese tray or simply enjoyed as a snack with a good glass of wine or Belgian beer. Making caramelized almonds is easy and I like to flavor them with […]

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How to peel almonds

December 1, 2009

How to peel almonds Sometimes we forget how healthy and nutritious certain foods really are. Case in point: Almonds.  They pack an amazing amount of nutrition, being rich in vitamin E, manganese, magnesium and a good source of fiber, copper, riboflavin and phosphorous. Almonds are treasured all around the world.  In the 1700s the Spanish […]

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Sweet potato pie

November 23, 2009

Sweet potato Pie or Tart Totally new for me when I arrived in America was sweet potato, pumpkin and pecan pie. It took me less than a full second to fall in love with these American classics. Since I did not grow up with these pies, they are absolutely not season bound in my head, […]

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Belgian Chocolate Truffles

November 18, 2009

How to make truffles The food reputation of the Belgians is flawless. For a country with only 10.5 million people, they are known for producing a variety of foods with an impeccable standard. Delicate waffles, amazing Belgian endive, a tremendous variety of delicious and aromatic beers and certainly their chocolates. Belgian chocolates are distinctive, instead […]

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Tiramisu

November 16, 2009

How to make Tiramisu Some desserts are simply crowd pleasers and Tiramisu falls exactly into this category. If you need to prepare a dessert for six, twelve or 300 people, Tiramisu is a great choice because 99% percent of the guest will simply love it. Just as nearly everyone cares for warm apple pie with […]

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How to make ladyfingers

November 12, 2009

How to Make Ladyfingers The flavor and texture of perfect ladyfingers is simply delightful. Their soft and tender core and delicate crunch on the surface makes them simply irresistible. Needless to say, ladyfingers hold a starring role in Tiramisu but they are also central in countless other desserts. Their spongy texture is ideal for soaking […]

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