Category Archives: Desserts

Scottish Shortbread

By ruhlman | Published: March 9, 2010
Shortbread, photo by Donna Seventeen years ago, my friend Stephanie began a Burns' night celebration, in honor of her Scottish heritage, and we carry it on still, an occasion to gather a group, once all in Cleveland but now half dispersed.  We tour the highlands, as it were, and I address the haggis— "Fair fa your [...]
Also posted in Ratios, Recipes | 41 Comments

Vanilla Sugar

By ruhlman | Published: February 15, 2010
Vanilla pods, packed in sugar, photo by Donna James and I made popovers Sunday morning and sprinkled them with vanilla sugar, and this sugar made the popovers appealing in a surprisingly effective way.  Like fleur de sel on caramel.  It brought the flavors and textures together without overtly calling attention to itself.  When I’d posted a [...]
Also posted in Technique | Tagged , | Comments closed

Creme Anglaise:
Cream or No Cream?

By ruhlman | Published: February 10, 2010
David Lebovitz's chocolate cake with milk-only creme Anglaise, photo by Donna “There’s no cream in anglaise sauce,” the beachcomber said.  He spoke with what sounded like genuine disdain. “What do you mean there’s no cream?” said I, waves lapping at my ankles, cold mojito in hand. “There’s no cream.” “How do you know?” The man paused as if this were [...]
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The Chocolate Chip Cookie Bowl Sundae

By ruhlman | Published: June 18, 2009
Also posted in Food Photography, Ratios, Recipes | Comments closed

The Amazing Pate a Choux
(Cream Puff Dough)

By ruhlman | Published: June 1, 2009
Also posted in Books, Food Photography, Rant, Ratios, Recipes | Comments closed

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