…and it only took me 2 years to do it. The idea of making these innocent-looking meringue cookies has always daunted me. However, I feel that making a successful batch of macarons is a right of passage for pastry chefs everywhere.
This week, I made this delightfully sinful cake for a holiday party. And boy does this cake scream HOLIDAY. Why? Oh, just because it’s got nearly a whole bottle of Cabernet Sauvignon baked right into it. *Wine-aholics beware.*
The result: A moist and densely rich cocoa “red” velvet cake complemented by the rich flavors of chocolate and dark cherries from the red wine. Baking this cake in my oven filled my apartment with a wonderful fragrance of chocolate and wine, which may have gotten me slightly tipsy.
…Doesn’t mean that we can just forget about our favorite pumpkin desserts. This week, I was reminded of my love for pumpkin. I was casually perusing the grocery aisles at Target, when I laid my eyes on a whopping 30 oz can of pumpkin puree on sale! I could not let this opportunity pass me by…I had to do it. As I lugged this bad boy home with me, I came up with just the thing to make: my favorite pumpkin ginger cupcakes.
Happy Thanksgiving everyone! Today is the day when we all get together and give thanks for everything that life has thrown at us. This year I have much to be thankful for: moving to a new city, jumping between multiple jobs and careers, enduring life in the TL, and still having the support of friends and family through it all. Although I can’t say that I’ve quite figured it all out, I am thankful to be where I am today.
Today, I’d like to share a recipe that is a must-have at every Thanksgiving table: cornbread. I’m not just talking about corn-flavored bread, I’m talking about moist, fluffy, and slightly sweet pillows of cornbread.
In a city where temptation to dine at every renowned culinary establishment is ever-present, dinner parties with friends has become my new favorite hobby. It is the closest thing to feeling as fancy and sophisticated as walking into a $30-a-plate establishment. You have good wine, good music, good food, maybe even a few lit candles, and best of all good company all at your disposal.
As a pastry chef, I always feel the obligation to bring dessert. However, after pre-dinner hors d’oeuvres, a myriad of cheese and crackers, appetizers, and finally the main course, there’s usually not much room left for dessert. This is especially the case if the night has kicked off with several bottles of wine, which plays a huge factor in pushing the limits of one’s true stomach capacity. My dilemma: To show off my pastry skills, yet not being the one who’s dish nobody touches at the end of the night.