A Wicked Good ?Creamsicle? Parfait + Giveaway
The classic orange creamsicle is a fond childhood memory of mine, and the idea of deconstructing it is exciting! Any time the idea of heating sugar to one of its various stages appears in a recipe, it can seem daunting, but don’t be afraid! With a hand mixer and sugar thermometer you can dive in […]
The classic orange creamsicle is a fond childhood memory of mine, and the idea of deconstructing it is exciting! Any time the idea of heating sugar to one of its various stages appears in a recipe, it can seem daunting, but don’t be afraid! With a hand mixer and sugar thermometer you can dive in and master the semifreddo, one of the most versatile cold dessert bases — like the base used for this Vanilla Bean Parfait with Orange Granita served at Myers + Chang restaurant in Boston. This recipe comes from Joanne Chang and Karen Akunowicz’s new cookbook, Myers + Chang at Home, which is full of recipes for the delicious food served at the restaurant. So while your parfait and granita are setting up in the freezer, you can prepare an amazing stir-fry, salad, plate of noodles or dumplings for your main meal. —Kristina To win a copy of Myers + Chang at Home, leave an answer in the comments section below: What cooking technique has been the hardest for you to master" Tell us your most memorable attempt, and give us some tips for success!
Why Joanne and Karen love this recipe
Joanne: I eat dessert all day long at my bakery, Flour, so by the time...
The classic orange creamsicle is a fond childhood memory of mine, and the idea of deconstructing it is exciting! Any time the idea of heating sugar to one of its various stages appears in a recipe, it can seem daunting, but don’t be afraid! With a hand mixer and sugar thermometer you can dive in and master the semifreddo, one of the most versatile cold dessert bases — like the base used for this Vanilla Bean Parfait with Orange Granita served at Myers + Chang restaurant in Boston. This recipe comes from Joanne Chang and Karen Akunowicz’s new cookbook, Myers + Chang at Home, which is full of recipes for the delicious food served at the restaurant. So while your parfait and granita are setting up in the freezer, you can prepare an amazing stir-fry, salad, plate of noodles or dumplings for your main meal. —Kristina To win a copy of Myers + Chang at Home, leave an answer in the comments section below: What cooking technique has been the hardest for you to master" Tell us your most memorable attempt, and give us some tips for success!
Why Joanne and Karen love this recipe
Joanne: I eat dessert all day long at my bakery, Flour, so by the time...
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