Batter Licker

November 29, 2011

raspberry zinfandel sorbet

You already know I’m an ice cream girl. To clarify, when I say “ice cream,” I mean it in the broadest sense, including sorbets, frozen yogurts, semifreddos, popsicles, granitas and mostly any other soft, scoopable, meltable, spoon- or lick-worthy frozen treats.

So when it was hinted that maybe I could bring a dessert for Thanksgiving dinner, in addition to my updated, real cheese-including, non-“cheese product” version of my family’s traditional cheesy broccoli dish, which I totally botched because it turned out way more mushroomy than cheesy in flavor; although I love mushrooms, so that’s not entirely a tragedy; in fact, I’m using the leftover cheesy, mushroomy sauce, which I made four times too much of, for a lasagna this week … anyway, where was I?

Oh, right! I had a dessert brainstorming breakdown.

And a totally unjustified sobbing fit. I wouldn’t normally cry over a lack of dessert ideas, but I was sick! And I had a feeling my standard, easy go-tos – toffee and fudge – were out because my mom was likely to make a surprise batch or two.

I might have settled on baked goods. But the weekend before Thanksgiving, we had Friendsgiving, and I had baked some incredible butternut squash cupcakes with maple-sage goat cheese frosting. For some reason, I didn’t feel like baking more of them for Thanksgiving – probably because I had eaten the handful of leftover cupcakes over the past few days.

They were rich. They were savory-sweet. And I was a horribly selfish person because I didn’t think any other baked good could ever top them, and yet I refused to make them for Thanksgiving. They could have been perfect for it – they were so chock full of Fall flavors that they were practically made for Thanksgiving. But in retrospect, after a day of feasting and several platefuls of stuffing, cupcakes would have been way too much.

But sorbet was juuuuuuuuust riiiight (à la Goldilocks and the Three Bears). (more…)

September 25, 2011

project wedding dessert bar: part 2 (coconut macaroons)

It’s coconut macaroon time! Which also means it’s party time! And part 2 of my Project Wedding Dessert Bar series! Are you excited yet?!?!?

Okay, I’ve clearly had too much coffee. Time to calm down and get this show on the road.

First, we’ll need a whole lotta whites. Egg whites, not people – and certainly not in a discriminating way.

We’ll find another use for all those delicious yolks later. Mayonnaise? Hollandaise? The yolks will make a TON of either, that’s for sure. The key is no waste! There are always more delicious things to be made with the discarded parts of the ingredients. The more I cook and bake, the more I know this to be absolutely true.

But for now, just sit back and admire the skill it takes to crack that many eggs and separate the whites, while only breaking a single yolk (and it broke post-cracking because I dropped it too violently into the bowl). (more…)

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