Friday, June 18, 2010

Souffle Fest

This week in class we went Souffle crazy. We made every type of souffle imaginable: chocolate, pistacio, raspberry, cranberry, flourless, flour-based, passionfruit, walnut, praline, and carmel pear. After consuming way too many souffles I decided that I like the good old chocolate flour-based souffle the best...I also decided that I need to stop eating so many souffles and go on a diet.

Tips for Making the Perfect Soufflé
-Add a few drops of fresh lemon juice to egg whites before you beat them for extra volume.

-The butter used for coating ramekin should be at room temperature.

-Be generous when coating the ramekin with butter and sugar

-When using an electric mixer to beat egg whites, set it on medium-low speed (not high speed) to build more volume.

Meringue Cookies and Chocolate Mousse

Homemade Mayonnaise

I'm not a huge fan of mayo, but Jordan has been really enjoying my homemade mayonnaise on this turkey sandwiches I make him for lunch everyday.


  • 1 egg
  • 1/2 teaspoon minced garlic
  • 1 tablespoon lemon juice
  • 1 teaspoon prepared yellow mustard
  • 3/4 cup vegetable or olive oil
  • salt and pepper to taste


  1. Combine the egg, garlic, lemon juice and mustard in the container of a blender or food processor. Blend until smooth, then blend on low speed while pouring oil into the blender in a fine stream as the mixture emulsifies and thickens.

Raspberries with Zabaglione

Zabaglione is an Italian dessert made with egg yolks, sugar, a sweet wine (usually Marsala wine, but sometimes Prosecco), and sometimes whole eggs. It is a very light custard, which has been whipped to incorporate a large amount of air. Zabaglione is traditionally served with fresh figs. In France, it is called sabayon, while its true Italian name is zabaione

Tuesday, June 8, 2010

Feeling Fruitie

Dried Apples

Roasted Caramel Figs and Pears

Candied Orange Peel

Candied fruit, often called glaće fruit, is fruit that is made through boiling in sugar water... over and over and over again up to 15-20 times. Candied fruit is eaten plain, delicious when dipped in chocolate, and often used in many other tasty desserts.

Apple Stuffed and Roasted

Red Wine Poached Pears

Caramelized Poach Pears

Saturday, June 5, 2010

Birthday Time

Jordan's Birthday Party

First Day of School

I have had a passion for baking and desserts since a young age and have decided to follow my dreams and jump head first into the world of butter, sugar, and flour! Event planning by day and baking by night will be my life for the next year. I have enrolled as a student at The Institute of Culinary Education and can't wait for my new adventure!


Pate De Fruit

Pates de fruit are french candies, usually found through high-end chocolatiers and specialty gourmet food stores. They are bite-sized pieces of fruit jellies rolled in crystallized sugar.