Oct
17
2011
When my parents and I were in Door County, the breakfast special at the Sister Bay Cafe was scrambled eggs with asparagus and tomatoes. I, having my mind set on something sweet, bypassed the special in favor of the bread pudding the cafe is known for. However, my mom and I shared each other’s meals. […]
Mar
28
2011
Eclairs. Fruit Tarts. Napoleons. Cakes. Cannolis. Fruit Pies. Cream Pies. What do these desserts have in common? They all can include pastry cream, a silky custard that is an important component to many recipes, but is also rather decadent on its own. You’ll find this custard filling an éclair, topping the prebaked pastry shell in […]
Aug
21
2009
I love eggs, but I tend to appreciate them for what they can do, rather than for how they taste. They are just so darn versatile! In baking, eggs are used as a binder, they are used to provide structure, they are used to make sauces and custards, they are used as a thickening agent…the […]