For years, I have served Baked Alaska at my workplace. And each year I say we’ll try something different. Up till now, no luck. As the saying goes, you can’t teach an old dog new tricks. Well, how about old wolves? Call me what you want, but Caroline...
Baba, which are rum-soaked yeast cakes, were a featured dessert on a party menu. I first made them while working with my chef Jean Michel. Together we turned them into savarin – a ring moulded variety with basically the same characteristics as the traditional...
With a Tiramisu planned for a workplace party, I realized we had none of the requisite mascarpone, that wonderful triple-creme Italian cheese. But like ricotta, mascarpone is not difficult to make. So I put together a batch in my kitchen. The process...
Baba rhum is a rum soaked pastry whose origins were in Poland, by way of Alsace and Lorraine. A relative of the babka, I think of it as much-too-unappreciated classic. Having craved them for the last few months, I made some at work last week. Not having mold, I used...
Mahalo! Thats a great Hawaian term for "thanks." I give such thanks to the now-deunct site known as Māʻona, once run by Alan the blogger. He was the person who introduced me to this lovely Hawaiin pie. Haupia is coconut milk-based desert...
