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2018年08月10日
A First Time for Everything!
Do you have a recipe or a classic dish of some sort that you’ve often thought of making but just never gotten around to actually making it happen?

Baked Alaska is that exact dish for me.

In my journey along the dessert path I have come across countless recipes that I have bookmarked and thought, “One day, I will make you!” Some have those desserts have come to life in my kitchen and many more are still waiting to be born, just hanging out in the recipe pile with all the rest.

For some reason, though, Baked Alaska has always fascinated more than many of those other recipes. Maybe it’s because I’m a 70s child. Maybe it’s the idea of ice cream wrapped in something else. Maybe it’s just the fire.

Setting desserts alight is lots of fun. Let me tell you!

Whatever it is, every time I came across a Baked Alaska recipe or saw it on a dessert menu (that rarely happens as this dessert seems to be relegated to a time gone by …), I’ve always thought, “One day, I will make you!”

Well that day has finally come. I was contacted by the lovely people at Ricardo Cuisine who asked me if I’d be interested in featuring a dessert from their Desserts page. They were reaching out to a number of bloggers and as I have always been a fan of Ricardo’s magazine and cooking show on Food Network Canada.

When I scanned through the recipes to choose from, as soon as I saw the Baked Alaska I knew that my time had come.

While there were three components to the dessert: the cake, the ice cream filling and the meringue, the recipe was very easy to make. I think the hardest part was lining the bowl with the plastic wrap! Have I mentioned how plastic wrap and I don’t like each other?!

After making a very basic sponge cake, I filled a bowl with a vanilla and chopped walnut ice cream base, which I then topped with a layer of strawberry ice cream. I topped it with the cake and pressed down very firmly to ensure all the components fit snuggly together. I’ve seen recipes where you can the apply some kind of weight as you freeze the dessert to ensure it’s pressed together nicely.

The dessert went into the freezer for a pleasant 6-hour nap, after which I unfolded it and slathered on a layer of marshmellowy meringue.Finally, the most fun part – setting the dessert alight!

After gently warming a bit of vodka in a ladle over the stove, I set it alight and then gently (and carefully) poured it over the dessert, watching gleefully as the dessert lit up and as the meringue browned slightly in spots.

The only way it could have been better is if I had been able to do this at night so that you could really see the flames against the darkness. As it was, while I tried to get a good shot of the dessert in flames, I wan’t really able to.

Once the alcohol burned off and the flames died down, I sliced into the dessert and it was so lovely! The colour contrast of the ice cream layers against the cake layer and against the outer meringue layer just looked so pretty and summery!

I had a great time making this dessert and it was a lot easier than I thought it would be. It tasted delicious and now I can’t wait to make it again and set it alight outside on a beautiful summer evening where the flames will burn bright!

I’m really grateful to the folks at Ricardo Cuisine for the opportunity! There’s a first time for everything and my first time trying a Baked Alaska was a definite success in my books!
[ 投稿者:signuplove18 at 11:33 | お友達 | コメント(0) | トラックバック(0) ]

2018年07月24日
The Things Should be Done In a Trip
For most people, travel is a great thing. They will make a long plan before the trip starts. It is believed that shopping and delicious food are considered to be the necessary plans. While for some people, they don’t care about the things mentioned above. Different people have different ways to travel Sage Online.

For most people who enjoy shopping and delicious food, the purpose of the trip is to buy local products and to eat local food. So they prepare a large amount of money, enjoying the feeling of shopping. In a lot of tourist cities, almost all the shops will write the commercial ads with mandarin, for attracting more Chinese customers massage cushion.

For other tourists, they just enjoy the atmosphere and do nothing. They prefer to sit in the cafe shop and read the books for a whole afternoon. Once I did not understand such behavior, but now, as I have seen more and more scenery, I started to realize that it was another way to relax themselves.

We can’t judge which way is best for a trip, because the way to enjoy life is various rent apartment Hong Kong.
[ 投稿者:signuplove18 at 16:29 | お友達 | コメント(0) | トラックバック(0) ]

2018年07月18日
Instant Pot Hummus Variations
Berbere Hummus (pictured above): The version pictured here is flared out with berbere, a spice blend typical to Ethiopia and Eritrea. I like the berbere recipe in Josef Centeno's Baco cookbook. But if you don't have it, google around for another version online. To make the berbere-accented hummus, add 1 tablespoon (or more to taste!) of berbere spice to the blender with the other ingredients. Also, sprinkle on top of the hummus, after drizzling with olive oil company incorporation.

Beet Hummus: throw a small, peeled (yellow, orange, or red) beet or two into the pot long with the chickpeas, and proceed with recipe. Alternately, you can add the beet raw to the blender Sage 300 ERP.

Herby Miso Hummus: Add a dollop of this wintery miso paste to the blender,

Turmeric-soaked Chickpeas with Yuzu and Black Pepper Hummus: I'll post my technique for these chickpeas soon (working on it!), I season that hummus with a generous splash of yuzu juice, you can find alongside Japanese ingredients on occasion in well-stocked grocery stores. Also, lots of freshly ground black pepper serviced apartments hong kong.

If you don't have an instant pot, you can still use these ideas, just start with cooked (canned will work) chickpeas. Also, for reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1
[ 投稿者:signuplove18 at 13:25 | お友達 | コメント(0) | トラックバック(0) ]