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Showing results for tags 'Dessert'.
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Checked out Jim Dixon's web-site and totally agree with his on the point of desserts at Fife...absolutely wonderful! Totally fucking brilliant, in fact. Even the cheesecake with raspberry sauce was above average. I had the cardamom flan with sugared dates and tangelos I believe and going back and forth between sweet and tart.... it was a masterpiece in my humble opinion. Another I enjoy is the Chocolate Sheba at Alameda Brewhouse across the street. The best chocolate desset I have had in my life hands down. And In Good Taste has to be mentioned here as well. Anything I have had there has been wonderful. Hats of to Maya! So, my question is....what has everyone else had and enjoyed here in the Rose City?
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Hello! This is my first post ever and I must start off by saying I LOVE IT HERE! I have learned so much from coming here just as a guest. I feel quite passionate about baking and cakes are my main specialty and it's great to be able to come here to be amongst you all. I hardly feel worthy but I guess it's all about learning and sharing, right? Anyway, my question is about the Chocolate Blackout cake recipe from Margaret Braun's Cakewalk book. Has anyone tried it? I've been using it for about a year now and everyone who tries it thinks it is fabulous. But, whenever I bake it, or at least 95 % of the time, the middle sinks down, a little at the end of baking and more so after it comes out of the oven. I've just accepted it as is and trimmed off the higher edges but it would be nice if it didn't sink in the first place. Is it something I'm doing or is it the recipe? Thanks!
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...the clients told the maitre d' that their son likes the desserts at cheesecake factory, like the candy-bar themed cheesecakes. This dessert will be just for the kids at the party; the adults will be having a separate dessert. They want something "different", but something the guest of honor will like, of course. Ideas, please? i'll need to make a prototype this weekend.
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Is there a perfect recipe for cheesecake? What should one do when preparing them for individual portions? What is best, light or dense? Which would work better for an individual portion? What should I know about making these?
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The eGullet universe is probably not the place to find a representative sample, but I'll ask the question anyway: are desserts (and I'm talking about confections that require some cooking and preparation, not a bowl of ice cream) becoming a "reward" that people no longer have much at home, but reserve for special restaurant occasions? Are pies, cakes and other sweets moving into that special preserve of arcania that the average person has ceded to the professionals?
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I usually mix a number of varieties of cooking apples for pies and have been pleased with the result. Recently, I used all Fujis and found them to be a bit too sweet -- I shoulda added lemon juice, I think. My eclectic approach hasn't been helpful in determining the various qualities of flavor, aroma, texture and juicyness that different varieties have. Which are your favorites, and why? Also, how do you season you apple pie? I favor equal, spare amounts of nutmeg and cinnamon, but I'd love to hear other ideas.
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I am ( and have been for a while ) on a low carb diet. The upside is that I have lost 50lbs. The downside is that I can't keep up with my love of baking and desserts. I wondered if anyone could suggest some flourless cake recipes ( apart from the obvious chocolate one ) that I could try? Thanks in advance S
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Amanda rediscovers the joy of plain old vanilla today at the hands of Bill Yosses. Get the recipe for his killer warm vanilla cake that I alluded to earlier in the New York/Citarella thread: click. What Amanda doesn't tell you--which I think is of value to amateur and pro alike--is that the batter can be held in the fridge for 3-4 days.
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Okay, I admit it, I just can't convince myself to like Indian desserts. At least, not based on the ones I've tried. I recently ordered a bunch of stuff from Surati Farsan Mart in California (which is temporarily closed on account of a kitchen fire, details at http://www.suratifarsan.com ) and I found most of it to be painfully cloying and one-dimensional. These are supposed to be some of the best Indian sweets around, though I suppose there must be better ones in India. So, what's the deal? Have I just not been exposed to good Indian desserts? Will somebody educate me a bit here?
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I love cake, yet it's extremely difficult to get a good cake anywhere -- you really have to make it yourself or pay a whole lot of money at a specialty bakery that does them right. But enough griping. What's your favorite cake? Me, I'm a seven layer cake man (yellow cake, chocolate frosting). My mother makes a superior specimen, albeit in four layers. You?
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Here's the quandry... I saw on one of those Discovery Channel cooking shows, some pastry chef made ice cubes of one flavor and then pushed them into the batter of another flavor. When baked, the outer batter firmed up but the inner "ice cube" became molten. I have perused every cookbook and website to no avail. I HAVE found those recipes where the batter is slightly baked and the center is left liquid. Since I want a different flavor in the middle, this won't work. What I am envisioning is a White Chocolate exterior that will ooze Dark Chocolate when pierced.. Any help most graciously appreciated!
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Mid-Autumn festival is still a month away but mooncakes are starting to rear their ugly heads in SF Chinatown. I know people who actually like them, but I suspect most people view them as China's version of the fruitcake. They're for giving, not for eating, and you sort of know that whomever you give them to will give them to someone else. (At least that's my view.) Do you like mooncakes? If so, what style do you prefer, the Cantonese varieties that have everything but the kitchen sink in them, or the more spartan northern style? Meat-filled Jiangsu-style? Ice Cream mooncakes (I kid you not)? Any mooncake memories?
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I've had a request. Can someone give me the world's best recipe? Thanks in advance.
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Hi, has anyone made that cake and what did you think of it? Can you post the recipe of that particular cake?
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Dear all, Have already checked some topics about cake books from the index, but would like to start another one. I am looking for the recipe cake books which has the recipes of absolutely delicious layered cakes. You know, not just a cake + buttercream, but perhaps something more interesting, when flavor combination just leaves you with WOW! And of course the compliments from others.. Preferably not too complicated, the one which is possible to make for the intermediate baker at home. Any suggestions?
