I don't know how lucky one person can get. I was able to go to a second pastry demonstration in two weeks. Not only that, the demonstration was done by Norman Love, the owner of one of the best lines of chocolate confections available in the U.S. today. He's been in the pastry kitchen for quite some, and was the corporate pastry chef for the Ritz-Carlton for 13 years before leaving to start Norman Love Confections
It was a really great demo, too. Chef Love was advised by his legal team to not demonstrate chocolate truffles, so he did cakes instead. He made from start to finish two cakes: a chocolate hazelnut cake and a milk chocolate raspberry cake. Of course he had brought some components with him for expediency, but for the most part Chef Love mixed all of the ingredients and built each of the cakes right before our eyes. He also did sneak in some chocolate work, making the garnishes for each of the cakes.
Chef Love was really personable as well. It's obvious that he is passionate about his chosen profession and incredibly knowledgeable. He was great about answering questions and he gave out lots of great tips. He was very easy to understand. Most of the people in attendance were pastry professionals, but there were also a lot of students and I'm sure a few lay persons. And yet I am 100% sure that everyone left knowing exactly what Chef Love was talking about all night. Check out the gallery for this post: it's comprised of images I took at the demonstration.
Because drinking shouldn't be confined to the weekends...
I had my first blueberry beer last year, from Sam Adams, and it was quite good. I thought the blueberry would be too sweet and overpowering, but it was actually a nice complement to the beer taste, and I'll have it again this summer. Having said that, I've never had blueberry mixed with vodka (I'm not a big vodka guy ever since an incident when I was a teen involving a pizza place and my pants, which I won't get into here), and blueberry syrup and vodka are the main ingredients in this drink, the Superhero.
Del Monte's brand new Fruit Chillers line is sure to be a hit with both kids (and adults) this summer, even though it is a little on the cold side right now in most parts of the country. The Chillers are individual sorbet cups, but there are a couple of things that set them apart from the average individually portioned kids dessert. The first, and most important, thing is that they are made with real fruit purees, rather than concentrated juices that have artificial colorings and flavors added to them. In fact, there are no artificial flavors in them at all and they contain 100% of the recommended daily value of vitamin C (150% in the mango flavor) and 3/4 serving of fruit, based on the nutrition pyramid. The other interesting thing about these is that they are not found in the frozen foods section of the grocery store. They are packed sealed and unfrozen, so you can simply pop them in the freezer before you are ready to eat them. The Chillers are fat free and contain about 190 calories per 4.5-ounce serving.
There is nothing better on a weekend morning than having breakfast in bed. If you end up having to be the one that prepares it, pour some coffee, grab the newspaper, and hop back into bed for an hour once your breakfast is made. It's the weekend, no one will care, and besides - you worked hard all week so treat yourself!
We love breakfast food around here, and are certainly no strangers to some French Toast variations. One of my favorite recipes for the morning is Raspberry Chocolate French Toast, a little twist on the original.
For the French Toast: 2 eggs 1 tsp sugar 1/2 tsp vanilla 4 slices white (or enriched) bread Whip the first three ingredients together and dip each slice of bread in the egg mixture. Pan fry in a pat of butter over medium heat, ensuring that the egg is fully cooked on all sides of the bread.
I enjoyed my review tasting of Chambord so much that I wanted to share a few cocktail recipes using this black raspberry liqueur. For even more you can go to this link.
Chambord Raspberry Mint Daiquiri (see photo) 5 Fresh mint leaves 1/2 oz. Chambord 2 oz. Appleton White Rum 1/2 oz. Fresh squeezed lime juice 1/2 oz. sugar syrup Muddle mint and other ingredients. Add ice, shake vigorously, and strain into a cocktail glass. Garnish with mint leaf.
Chambord Liqueur is a raspberry based liqueur with 16.5%abv / 33 proof. It is made from an over 320 year old recipe dating back to 1685 when Louis XIV visited Château de Chambord in the Chambord region of France and supposedly was one of his favorites, among that of other nobility who had the good taste to enjoy it as well. From what I can gather during much research it contains framboise noires (small black raspberries), red raspberries, blackberries, currants, herbs and spices, (including cinnamon and cloves) steeped in cognac, and sweetened with Acacia honey.
Chambord comes in a perfectly round bottle with just enough of a flat base for it to stay upright, and has a golden belt around its waist saying "Chambord Liqueur Royale. Then it has and two golden epaulets rising from the belt to a golden collar around its neck, all decorated with filigree, and finally it is capped with a golden crown. The shape is based on the orb topped with a cross from medieval times called the Globus cruciger to show its royal nature and connections.
The Jones Soda Company has been tempting soda lovers for ten years with flavors from Root Beer and Strawberry to Fufu Berry and Blue Bubblegum. Their unusual - and unusually realistic - flavors have taken them from a small niche company, to a national brand, with lines of organic drinks, energy drinks, popsicles and candy in addition to their famous sodas.
To celebrate a decade of drinks, Jones has put together a new limited edition soda pack. Unlike the somewhat disturbing holiday pack, this one is a winner with all its flavors. It includes Blue Bubblegum and Green Apple sodas, as well as two of the original hits, Raspberry and Pineapple Upside Down sodas. The drinks come with a numbered, special-edition Hot Wheels "replica of the original black and silver-flamed Jones vans," which the company used for distribution in its early days.
There will probably be collectors out there who will not open the box to preserve it for posterity, but if you do get one, you really should taste the Pineapple Upside Down soda. It's light, tangy and delicious, so it's no wonder that fans have been asking for it to be reinstated for so long.
I know that it's been a while since our original post about its release, but I finally got to try a can of Dr. Pepper Berries & Cream. Actually, I have to admit that it was the diet version, and not the regular. No matter. The soda really exceeded my expectations. I thought that it would be overly sweet, perhaps a bit cough-syrupy, but the soda was perfectly sweetened and the berry flavor wasn't overwhelming. You can definitely tell that the flavor is raspberry, though, which was a nice change from all the vanilla/cherry vanilla/ black cherry vanilla sodas going around.
Overall? I thought it was great and I'm glad I opted for the 12-pack instead of a single bottle. It means that I don't have to go back out to the store so I can have another one.
The concept of "drinkable fruit" is one that I do not quite understand. I understand
fruit juice, but Tropicana's new Fruitwise Drinkable
Fruit beverages are just confusing. Tropicana makes good-quality products, so I don't doubt that these
drinks taste good, but the marketing concept is weird.
The drinkable fruit line is neither a juice nor a smoothie, but somewhere in between. The products claim to deliver
two full servings of fruit in their 8-ounce, 170-calorie containers, but the fruit inside isn't necessarily the flavor
printed on the packaging. Take the Strawberry Kiwi flavor, for example. It lists it ingredients as "filtered
water, apple puree concentrate, strawberry puree concentrate, white grape juice concentrate, apple juice concentrate,
raspberry puree concentrate, kiwi juice concentrate and natural flavors." The ingredients are all natural and to
increase the thickness it is not surprising that everything was from "concentrate" - but there are more
flavors in the bottle than promised, and the kiwi flavor seems as though it was thrown in as an afterthought.
A serving of fruit juice is ordinarily 6-ounces and you could drink 12-ounces of fruit juice for the same number of
calories contained n one of these drinks - so why bother with them? Have plain juice if you are looking to get more
fruit into your diet or make a smoothie on your own instead of reaching for one of these.
Let me start by saying that baking sweets
has never been my strong suit in the kitchen. My girlfriend is a far better baker than I am. So, when we at Slashfood
decided to do cookies for Valentine's Day, I went to my better half much like a child to their parents the day before
the science fair. What we came up with, were these jam-filled thumbprint cookies, adapted from The All New Joy of
Cooking. I say adapted because the version in the book is reduced fat, and we didn't want that. I also upped the
amount of lemon zest in the dough, as the jam we used (Smucker's seedless raspberry) was quite sweet. One final
adaptation is to toast the slivered almonds in a dry pan before sprinkling them onto the unbaked cookies. I thought of
this after-the-fact, when I noticed that the almonds didn't have much crunch or flavor to them. All in all, these
cookies are very simple and quite pretty. They're tempting to eat while still hot from the oven, but watch out for the
molten jam. You've been warned.