Now THAT’s what I call a caramel sauce. Deep dark and lip-smackingly bitter-sweet. Perfect for a home-made caramel ice cream or a batch of caramel-pumpkin bars. Of course not everybody likes their caramel this dark and smoky. To me, though, those people are nuts. Of course nobody’s saying you have to cook yours this long. […]
READ ONThis week I have a yen for some serious chocolate. And what delivers a chocolate body blow better than a flourless chocolate cake? Great flourless cakes are made of just three things: chocolate, eggs, butter. Nothing else is needed if the chocolate is truly spectacular — and why make a cake with anything less? The […]
READ ONKnock-out sticky buns, apple tarts and caramel ice creams cannot exist without knock-out caramel and/or caramel sauce. Or so sayeth…well, me. Too many pastry makers treat it as a detail, unworthy of serious scrutiny (especially some conspicuous folks on TV). That’s a cup of sugar and a quarter cup of water swirled over high heat […]
READ ON