Grossinger's Home Bakery opened in 1935. While both stores had closed by 1999, you can still enjoy their delicious confections by ordering online.
This pure Lebanese orange blossom water from Mymouné is distilled from the petals of orange blossoms. The scent and flavor of orange blossom water have unique powers over body, mind, and soul! The aroma will grace your kitchen whenever you use it. Use your orange blossom water to scent syrups, pastries, confections, ice creams, and puddings. This is the flavor that makes Lebanese baklawa the best in its class.
This homemade lychee ice cream has an amazingly smooth and creamy texture with a lovely sweet flavor of lychees. It's easy and yummy!
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Strawberry Swirl Cheesecake Ingredients: For the Crust: 1 1/2 cups (150g) graham cracker crumbs 1/4 cup (50g) granulated sugar 1/2 cup (115g) unsalted butter, melted For the Strawberry Swirl: 1
Ice cream stabilizers are an issue that I’ve grappled with for a long time. I want to believe that stabilizers are never necessary and that ice cream should only contain milk, cream, sugar, eggs an…
Whole-grain bread is nutritious and high in fiber; paired with cream and fruit, it makes a delicious after-school snack.
The zingy dressing makes this a great side for the spicy vindaloo, but it’s also a wonderful standalone dish. If you’re short on time, use regular salted cashews or peanuts instead of the turmeric cashews. They are pretty special, though, so it won’t hurt to double the amounts here – they keep in a sealed container for up to a week
What's the difference between our sweets and the ones across the Pond? Make these and see.
Phoebe Wood goes full steam ahead with these caffeinated confections that celebrate Italy’s cafe culture. Get on board to find the dolci of your dreams.
Homemade hot fudge sauce comes together in just 5 minutes on the stove, and you can use it on any and all of your ice cream confections, from ice cream cake to brownie sundaes... or serve it as a dip for fruit... or simply savor a spoonful of it all on its own! Recipe on sallysbakingaddiction.com
Boasts a sweet, caramel-forward flavor profile with hints of vanilla Unwrapped design facilitates quick dessert preparation Easily meltable, making it simple to add coatings to treats Great for adding caramel centers into various desserts Ideal for any bakery, ice cream shop, or candy store
Syllabub is one of those ethereal, dreamy confections which seem at odds with the description 'pudding'. But this scented, whipped cream, piled up to swell cloudily out of its container, is a perfect way to end dinner and gloriously easy to boot. For US cup measures, use the toggle at the top of the ingredients list.
Buttery sugar cookie dough is divided into vanilla and chocolate flavors, baked into a rich, chewy cookie and filled with a fresh strawberry royal icing center. Every bite tastes like your favorite Neapolitan ice cream in cookie form!
An eighteenth century rococo dessert I created at the Bowes Museum in 1994 using a Chelsea botanical dessert service, Derby fruit baskets and figures. The sugar paste palace is surrounded by parterres filled with coloured sugar sands (sables d'office). All the confectionery items are made from eighteenth century recipes. The panelling in the room was taken from Chesterfield House, which had the earliest rococo interior in England. I have always been fascinated by the aesthetics of food and how it relates to prevailing trends in the mainstream visual arts of a given period. Dine in a good contemporary restaurant these days and your various menu choices will almost certainly be arranged rakishly on the plate with a garniture of gestural smears, dustings and drizzles. The prevailing aesthetic seems to be a culinary form of abstract impressionism. I had a nice lunch a couple of days ago in a promising new local brasserie. My starter was not quite an Arshile Gorky, my main course definitely a Willem de Kooning and my dessert a Mark Rothko, though painted crimson in coulis, sorbet and wild strawberry tuile rather than acrylics. But it must be said that what might seem like a cutting edge arrangement of food sitting on a dinner plate today will in a few years almost certainly look dated. 'Did we really eat like that?' you will probably ask, 'And did we really call it molecular gastronomy? How embarrassing!' Food is as subject to the vagaries of fashion as clothes, popular music and most other cultural manifestations. In the past, the prevailing styles of decorative art not only dictated the form and ornamentation, lets say, of a silver or porcelain dinner service, but frequently also the appearance of the food that was served on it. Some high status dishes in the medieval and early modern periods were not merely decorative, but adorned with images of allegorical, heraldic or religious significance. Witness the sixteenth century Portuguese almond paste mould below, carved with an image of Orpheus playing music to the beasts and birds - or the early modern French multi-purpose food mould with hunting scenes and coats of arms. Photo: courtesy of Errol Manners In the seventeenth and early eighteenth century, pies with incredible baroque pastry decorations similar to those on plasterwork and woodcarving were a common element at important feasts. The pastry cooks who made these extraordinary food items possessed skills which were frequently as well developed as those of artists who worked in more conventional media. An eighteenth century dessert like the one illustrated at the beginning of this post might be surrounded with ice creams, flummeries and blancmanges moulded in the form of obelisks, tromp l'oeil baskets of fruit and other spectacular delights. The smears and drizzles of twenty-first century restaurant food, though attractive to us, would have seemed puzzling to an eighteenth century diner who expected a dessert dish to look more like this - Flummery made from a Wedgewood creamware mould c.1790 When the manufacture of food moulds started on an industrial scale in the nineteenth century, it was not just the wealthy who enjoyed artistically wrought food. Moulded dishes both savoury and sweet became fashionable at most levels of society. In the early Victorian period some diners even celebrated the accession of their young monarch with a jelly moulded in the form of her profile, rather like that on the celebrated penny black stamp issued in 1840. Nineteenth century English food was certainly intricate and highly decorated, as appearance was just as important as taste. The extraordinary Victorian Belgrave jelly with its internal spirals of cream Watch the above video of the remarkable Belgrave Jelly in motion A basket of flowers - this time made in fruit-flavoured water ices rather than flummery By the 1880s this highly ornamental style of cuisine was being practiced by home cooks as well as professionals. Cookery schools like that of Mrs Agnes B. Marshall in Mortimer Street, London were not only teaching housewives and domestic cooks how to make these spectacular dishes, but also sold you the necessary moulds, cutters and other equipment. So if you wanted to make the bundle of asparagus made of water ice like that above, you could not only buy the necessary moulds from Mrs Marshall's shop, but also learn the very tricky art of using them in one of her cookery lessons. By the way, all the food depicted in this post was made by me or by my students in my cookery classes. I can teach you how to make technically challenging dishes like this using original period equipment. So have a look at the courses page on my website. Mrs Marshall with her cookery class. Her apron and cuffs were as fancy as her culinary creations I have said that food presentation has always been subject to the influence of fashion, but it can also reflect more important issues, such as those of sensibility. For instance, the four ways of dishing up larks below, from Mrs Marshall’s The Cookery Book (London: 1885) may have looked appetizing and even charming to a Victorian diner, but a restaurant serving these little guys today would probably get a brick thrown through its windows. These steel engravings do illustrate just how food ornamentation has dramatically changed. The manner in which the food was actually served at table also had a profound effect on the style of presentation. Nowadays, restaurant food is delivered to each diner in the form of an individual plated-up serving, nicely manicured and tweaked by the chef. Mrs Marshall’s food was not designed for restaurants, but for serving in homes. Her dishes were cut up and served out at the table, so the aim was to have larger, often striking arrangements from which portions would be cut and shared out. Some of these dishes, especially the entrées and entremets, would look spectacular when first delivered to the table, but once attacked with a knife, the result would often be a mess. The salmon dish below, which I made from a recipe in Jules Gouffe, The Royal Cookery Book (London: 1868) with its ermine-like contised fillets of sole, truffled quenelles of whiting, whole truffles and crayfish looks far too amazing to eat! Such a pity to cut it all up and destroy the effect. Salmon à la Chambord 1868 Mrs Marshall died in 1905. Her fussy, highly ornamental food represented a style of dining that went back to the Second Empire and eventually to Carême. It was enjoying its final sunset in those years leading up to the Great War and she was one of its last advocates. A couple of years after her death Picasso painted Les Demoisseles d'Avignon and the world shifted dramatically on its aesthetic axis. Modernity kicked in and the presentation of food was inevitably influenced by the new zeitgeist. Minimalism in food presentation eventually triumphed over the highly embellished and figuratively moulded creations of the nineteenth century with their fussy garnitures. Skilled kitchen workers and servants who could work in this demanding labour-intensive genre also became scarce as a result of the Great War. In addition a stoicism in food matters set in through the influence of military culture and the privations of war. Fussy Victorian food started to look old fashioned and wasteful. Time-consuming dishes which required specialist moulds and a kitchen full of skilled servants lost their appeal. One highly decorative and technically demanding dish, which to me represents this lost culinary world, is the chartreuse. Antonin Carême offered recipes and illustrations of these spectacular creations in some of his books, and most other nineteenth century cookery writers follow suit. Originally they were savoury dishes in which vegetables cut into geometric shapes were used to line charlotte moulds. But there were sweet versions too. Here is one which I made a couple of days ago from Mrs Marshall's Cookery Book (London: 1885) called a Chartreuse of Peaches à la Royale. Chartreuse à la Royale, a fancy late Victorian entremet invented by the food writer Agnes B. Marshall Marshall was a clever and very entrepreneurial bunny. You will notice that in her recipe the bavaroise filling for the chartreuse is the same as that used in another of her dishes called Almond Charlotte à la Beatrice. Well this recipe is not in the same book. To get it you would have to buy her Larger Book of Recipes! She tells us to divide the bavaroise into three portions and colour them separately with her patent food colours of course- Marshall's carmine and vegetable green, which you had to buy from her shop. Cutters like these were essential for making chartreuse The finished chartreuse with its garniture and hatalet A plain charlotte mould was the other requirement When sliced, the bavaroise is revealed in three pastel shades Apart from lunatics like me, very few cooks make chartreuses nowadays. You need the patience of Job, a fine sense of detail and an expensive collection of antique culinary equipment. If you do want to have a bash, here is a recipe from 1932 (Anon. The Illustrated Cookery Book) for an easy one and probably the last surviving member of its race - a banana chartreuse. Just go easy on the gelatine to get the softest set and mouthfeel and you will have made a spectacular and delicious dish. Banana chartreuse 1932 - no chefy drizzles or smears here! Banana Chartreuse 1 pint of cream; 2 oz. of sugar ; ½ oz. of gelatine ; 1 gill of clear jelly; ½ pint of banana purée; 1 gill of water; 1 oz. of pistachio nuts; 2 bananas. A plain Charlotte mould should be lined with jelly, the 2 bananas cut into thin rounds, and the bottom of the mould lined with these rounds. Chop and blanch the pistachio nuts finely and sprinkle the spaces between the rounds with the nuts. Pour a little jelly over the decorations very carefully with a spoon and let this set, then decorate the sides of the moulds with the banana rounds and pistachio nuts in any pattern desired. Set the decorations with a little clear jelly. Rub sufficient bananas through a hair sieve to make half a pint of puree. Dissolve the gelatine and the sugar in the water, and strain them into the purée. Whip the cream and add lightly. When cold, fill the prepared mould with the mixture. Leave it in a cold place or on ice until set. Turn out the mould on to a glass or china dish and garnish with a little chopped jelly. A gill is 5 fluid ounces As well as sweet chartreuses, there were also many savoury ones like these below. This is a vegetable chartreuse made with discs of carrot and cucumber embedded in a partridge forcemeat Sometimes a chartreuse was made in a ring mould. The hollow in this one is filled with a fresh pea purée around which the grilled lamb cutlets have been arranged to form what was known as a 'turban' A steel engraving from Urbain Dubois, Cosmopolitan Cookery. (London: 1870. Showing how a vegetable chartreuse was used to create a turban, in this case Fillets of Pigeons à la chartreuse. Listen to BBC Radio 4 programme on food and art - Architects of Taste - available until 22 March 2012. Presented by Ian Kelly with contributions by Roy Strong, Anne Willan, Ferran Adria, Jane Asher, Ruth Cowan and Ivan Day. Some of Ivan's contributions to this programme were chosen by Simon Parkes for BBC Radio 4's prestigious Pick of the Week programme.
Make the most of your seasonal rhubarb with this Rhubarb Crumble Ice Cream that has a deliciously tart and tangy ribbon of sweet roasted rhubarb filling and plenty of buttery chunks of crumble topping throughout!
These rugelach cookies also referred to rogaliki are filled with a nutella (hazelnut) chocolate spread that works wonderfully for baking.
Mozart Cake: kind of a symphony of flavours that will be music to your taste buds. Yes, that was me being corny. This cake doesn'...
These simple crispy filo pastry samosas are filled with tangy apples and sweet dulce de leche. Perfect served with cooling greek yogurt or ice cream
Three layers of Neapolitan custard topped with plenty of whipped cream? So. Darn. Adorable.
1920s? Scanned from Taschen's "Kitchen Kitsch"..
Besides ice cream cake, the hubby's sweet treat of choice is a good ole classic yellow cake with caramel frosting. I've almost made one several times over the years, but the thought of trying to conquer a caramel icing always leaves me opting for either a store bought one or a quick trip to the local Dairy Queen for that ice cream cake. I've heard horror stories about this frosting, and I'd rather not spend hours trying to make it only to have to face the poor boy and tell him that there won't be a birthday dessert after all. And if I were really honest I just don't like the possibility of failing. However, I had a change of heart a few weeks ago when he turned the ripe old age of 27. This was his first birthday we were celebrating as a married couple. Plus, he does so much for me each and every day that I figured I could put forth some extra effort and give it a go. Seriously, marrying this boy was the best decision I've ever made. And so I owed him a cake. One made of from scratch with plenty of love. And with plenty of blood and sweat and tears. Okay, I may have been exaggerating on that last part, but still. After some searching I decided to tackle two recipes from one of my favorite sites, AllRecipes. I have such a love affair with this site because there are plenty of ratings and reviews which give you a good idea of which recipe is the best. There are also plenty of suggestions written in by such reviewers which can help you with any troubleshooting. Both the yellow cake and caramel frosting recipes came from this site and I must say I was incredibly pleased. All that being said, I definitely wouldn't start with this cake if you're not comfortable with layer cakes. The six layers are very thin and can be tricky to manage if you're not used to transferring and stacking them in multiples. And of course caramel frosting is a whole other animal. Unlike buttercream or cream cheese frosting, it stiffens and sets very quickly, so you have to work very fast. This was my first time working with it, so hopefully I'll get more of the hang of it with each passing go-round. But this cake was unbelievably moist and the frosting was the perfectly rich complement to the buttery layers. Yes, it was time consuming and expensive to make (12 egg yolks?!), but it was oh so worth every bit of it. Don't let my review of the complexity of it scare you....I just want to make sure a first time cake baker doesn't take a whirl with it and then get frustrated when it flops :) I hope you enjoy these pics, because I had to cut the cake before presenting it to the hubby in order to get a few good snaps. The recipes below have been altered quite a bit with regards to the quantity they yield. The original yellow cake recipe makes 2 larger layers and frosting recipe listed below makes 6 times the original amount. Link back to the main source for smaller quantities. Yellow Butter Cake Adapted from AllRecipes Printable Version 3 C cake flour 1 Tbsp baking powder 3/4 tsp salt 1 1/2 C butter 2 1/4 C white sugar 12 egg yolks 1 C plus 2 Tbsp whole milk 2 1/4 tsp vanilla Preheat oven to 350 degrees. Grease and flour 6 9-inch cake pans (I only had 4, so I had to wash and reuse 2 of them). Sift together flour, baking powder and salt. Set aside. Cream together butter and sugar in large bowl until light and fluffy. Beat in egg yolks one at a time. Add vanilla. Beat in flour mixture alternately with milk, starting and ending with flour mixture, until all ingredients are fully incorporated. Divide batter among 6 pans. Bake approximately 12 minutes or until knife inserted comes out clean. *Make sure to keep an eye on the cakes while baking! Mine still looked runny at 10 minutes and then set up very quickly. Overbaked cake is dry as a bone! Remove pans from oven and allow to cool for 10 min in pan. Turn out onto cooling rack. Oh dear.... I had to take a few bites for the sake of a good photo, right?? Caramel Frosting Adapted from AllRecipes Printable Version 3/4 C butter 1 C plus 2 Tbsp heavy whipping cream 3 C packed brown sugar 6 C confectioners sugar, sifted 1 Tbsp vanilla Melt butter in saucepan over medium heat. Stir in whipping cream and brown sugar. Bring to boil and boil vigorously for 1 minute. Plop! Remove from heat and beat in 3 C confectioners sugar. Cool slightly and beat in remaining 3 C confectioners sugar and vanilla. Add more whipping cream or some milk if mixture becomes too thick. Spread immediately over cake (frosting will still be warm). Work fast, as caramel frosting sets quickly and will be impossible to reshape once set. Confession: I totally wanted 6 layers so that I could squeeze in more frosting :)
Iced buns are a nostalgic favourite and so much better than shop-bought. Make these easy homemade versions and you won't regret it.
Make up a batch of these Pistachio Rose Vanilla Bean Ice Cream Sandwiches for your freezer to prep for the upcoming months of HOT! You will love this everyday treat.
Made with plump blueberries and a hint of lemon, this sweet blueberry sauce is perfect over cheesecake, waffles, ice cream, pound cake, yogurt and more. Makes approximately 1 cup.
This light, coffee-flavored cake is a fun twist on the decadent classic, with layers of Kahlúa-soaked ladyfingers set between a sweet mascarpone filling.
Iced with jam and simple buttercream, vo-vos are a classic for good reason. Whenever one of these shows up in a lunchbox, it's a good day!
With a vanilla custard gelato base, this creamy ice cream is filled with caramel brittle creating a flavour to match the iconic French Dessert. Up your Summer Ice Cream Game with this beauty!
Yin and Yang people!!!!!
An ice cream bombe with layers of ice cream, salted caramel, chocolate, nuts & cherries topped with even more chocolate is a perfect dessert for any occasion.
These Valentine's Day recipes will surely charm your sweetie. Skip the basic box of chocolates this year and go for a more dazzling confection like our red velvet brownies.
Raspberry Coconut Ice I’ve been meaning to create this recipe for a while, it’s very easy and very tasty! There is no baking or heating involved and the recipe only contains four ingredients yet these are sure to impress and would make a wonderful homemade...
This Chocolate Mandarin Posset is light and creamy with the perfect amount of sweetness and is surprisingly easy to make!
