Browsing Tag

frozen desserts

plum cassis ice cream

plum cassis ice cream

July 15, 2008 |  Category:   baked goods + desserts recipes

What is a sign of a great cookbook? To me, a great cookbook has a worn-out binding, a frayed cover and food-stained pages. That indicates that the cookbook is in use, rather than one that is just admired. On my shelf no book is more worn-out than this one: Frozen Desserts. I have owned it for over ten years and have used it extensively at every job I have had. The recipes are reliable and tasty and even work well in a commercial ice cream maker. I bought some plums to make ice cream the other day and turned to this book for guidance. I’ve used their recipe for plum ice cream on my dessert menus before. It calls for… CONTINUE READING

daifuku + happy weekend

daifuku + happy weekend

June 22, 2008 |  Category:   life

I could eat these ice-cream filled mochi bites all day. The kids love them too. My favorite is green tea, but too bad they are kinda pricey and precious because I can eat 2 boxes of a dozen each all by myself. All in one sitting (sorry, mom, for eating all your daifuku!). We had a pretty restful weekend without cookies, but came home one day early on Sunday because my mom’s internet was down (yeah, those first few hours without connection was filled with mild panic I have to admit, and we ran to the nearest Starbuck’s for WiFi first thing in the morning like geeks). But you know what? I actually got a lot of client design work… CONTINUE READING

coconut & lemongrass ice cream

coconut & lemongrass ice cream

May 24, 2008 |  Category:   baked goods + desserts cooking

Pastry chefs always seem to get stuck with more extra work than others in a typical restaurant kitchen. Someone in the dining room was served the wrong entree? Give them free desserts. Need something extra for a VIP banquet for 300 people tonight? Have the pastry department whip up several hundred petit fours. It takes superb organizational skills and excellent improvisational skills to be a pastry chef which is probably the main reason they are able to handle such things. Here is maybe the most common example: the chef approaches the pastry chef and says, “I have 3 cases of something that’s going bad – use them up.” That’s an easy one, just make some ice cream. I always like… CONTINUE READING

mango yogurt sorbet

mango yogurt sorbet

March 26, 2008 |  Category:   baked goods + desserts recipes

It is not often that I actually make a dessert at home, which some may find hard to believe, but as a pastry chef I always chose to leave my work at work. Now, seeing how I spend most of my time at home, I do get the urge once in a while. I couldn’t resist making this sorbet the other night. We had a few delicious mangoes that were quickly getting soft so I decided to puree them, mix them with sugar and yogurt, and run it through my ice cream maker. It tastes pretty much like a mango lassi, so much so that I was wishing that I had some Kewra essence, the traditional flavoring for the drink.… CONTINUE READING

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