Tag
Alice Medrich
Awesome cookies, exactly as the author’s saying – “noisily crunchy, light, addictive”. The recipe is by Alice Medrich. I just used a bit more seeds since the stated amount wasn’t quite enough. It does seem like I’m not keeping up… Continue reading →
I made these little cakes for my son’s school birthday party. We’d been arguing for a while if they should (or should not) have colored sprinkles on their tops. Tim kept saying that the sprinkles could significantly increase the cupcakes’ popularity…. Continue reading →
This pudding is so creamy, so wonderfully smooth, so delicately flavored. I wish the picture could have been more persuasive. The lack of decent daylight here adversely affects the quality of the photographs. But you can trust my words –… Continue reading →
These soft caramels are not difficult to make and very easy to eat. I infused the cream with cardamom flavor and added a good portion of fleur de sel. I do have an addiction to salted caramel. I guess, it… Continue reading →
Or, I probably should say “the perfect gingersnaps”, because they definitely are! The recipe is from Alice Medrich, so their deliciousness didn’t catch me by surprise. The cookies are crispy outside, chewy in the middle, loaded with fresh and candied… Continue reading →
… is comforting and delicious, especially on a rainy, or not-so-rainy, but chilly day. To be honest, I love it without any connection with weather conditions or time of the day. It can be topped with whipped cream but I… Continue reading →
I adapted this cake recipe from Alice Medrich’s “Pure Dessert” who, in her turn, borrowed the idea from Claudia Roden. I substituted a half of almonds for the hazelnuts, I think they make the flavor more interesting. The cake was… Continue reading →
There’s another frozen and basil-containing treat. But the basil here is not dominant and very pronounced; it’s more of a subtle and intriguing accent. The sherbet is tangy, refreshing and light. And it’s so effortlessly put together. For an appealing… Continue reading →
There is another jewel from Alice Medrich’s “Bittersweet”. The book is worth buying for this ice cream recipe along, and for her advice on rescuing seized ganache. The author describes the ice cream flavor as “ rich, clean chocolate …… Continue reading →
There is no any gelatin powder or eggs in this mousse. The flavor, as a result, is clean and pure. And the texture is light without being elastic. Definitely don’t try to save on the chocolate here. You get what… Continue reading →