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Category Archives: Pastry Tips
I've Met A Mouthful O' Sunshine, and You, Sir, Are No Mouthful O' Sunshine
Last Friday evening The Beloved and I had dinner with his father, his brother and sister-in-law and their two grandchildren. We went to a very cool restaurant in the very cool Mt. Dora, FL called Pisces Rising. I thought that … Continue reading
Posted in Pastry Tips, Tantrums
Tagged Chad is snotty, disappointing desserts, orange cake, Pisces rising
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What’s So Fine? Meringue, Meringue, Meringue
When most of us think of meringue, we think of the poufy, soft white stuff on top of a lemon or chocolate pie filling. That kind of meringue is Lovely and certainly has its place, but there’s a lot more … Continue reading
Garnish: It’s More Than Just a Sprig O’ Mint
Growing up, I thought that garnish was green frilly stuff. It was the anemic lettuce leaf under the crab salad, the parsley nestled between the steak and potato, the mint shoved into the whipped cream on top of the chocolate … Continue reading
A Short Hiatus. Very Short. You Probably Won't Even Realize I've Gone Anywhere. But Just In Case You Do…
…I will be at The Beach! I’m leaving very shortly. Not with The Beloved. With my best friend. I have a trashy romance novel, plus another not-so-trashy novel. I have my camera. I have my phone and our GPS, Bambi, … Continue reading
Raisin Hell
Personally, I am a fan of the raisin. I kinda dig their wrinkly little skins. I love their sweet chewiness. I enjoy biting into one in the middle of a big old oatmeal cookie–a fruity surprise. My friend, Nadine, loathes … Continue reading
Steeped in Mystery
One of the most versatile ingredients I can think of is dairy. It has a pretty neutral flavor and is rather Full of Fat. I appreciate that in an ingredient. Here’s the thing about fat–it absorbs flavors readily. This is … Continue reading
Posted in Pastry Techniques, Pastry Tips, recipes
Tagged dairy carries flavor, hazelnut flan, heavy cream, whole milk
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Yay, A Ward! And the World Needs More Wards.
Don’t you think First, Make a Roux is a lovely blog title? I rather do. It’s the perfect name for someone from Louisiana. The first time I wandered over there, I even said so in the comments section. I went … Continue reading
Acid: The Barbara Hershey of Ingredients
So I was the one with all the glory, while you were the one with all the strength. A beautiful face without a name — for so long, a beautiful smile to hide the pain.–Bette Midler I’m sorry, acid. I’ve … Continue reading
Puff the Magic Pastry
Once again, I have been smacked with the Gauntlet of Challenge. So, while holding a bag of frozen peas on my jaw, I will attempt to rise to said challenge, one handed. Read slowly, so I can keep up. Libby, … Continue reading
Posted in Pastry Questions Answered, Pastry Techniques, Pastry Tips, recipes
Tagged how to make puff pastry, puff pastry
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Edible Legos
So, here is my thought. I think a lot of people want to make a Fancy Dessert, so they go to a cookbook and find a recipe for a big old dessert with five, six, seven or eight components. They … Continue reading
