Is there a more amazing combination? I am have had a hard time finding one. I have become really interested in cognac of late. I have been doing a lot of reading and tasting different types. One of my favorite things in the world is when my dad comes over for an evening of cognac and philosophical conversations.
Some recipes are planned, others are the result of accidents…and this was a beautiful accident. I was preparing for my book launch and kneading bread as my egg whites for my tiramisu were whipping up. I got them to that beautiful firm peak, and proceeded to mix my mascarpone egg yolk mixture in…and I figured, I would just let my KitchenAid mix them together on the lowest setting. Wrong! I always say fold egg whites in by hand, and I didn’t follow my own advice! As the two mixed, the egg whites fell and turned into a delicious but liquidy mess that would never work for tiramisu.
Nico loves Crème Brûlée, and I love baking him delicious things! I just refilled my butane torch and have been itching to see if my Crème Brûlée would be improved by using one of the vanilla beans I brought back from Hawaii instead of the vanilla extract I was using previously.
OMG! It. Was. Amazing! Totally worth using a vanilla bean, and you can make vanilla extract out of once used beans by submerging them in vodka for a month or so! If you don’t have vanilla beans, don’t worry, replace the bean with 1-2 teaspoons of vanilla extract.
I love lemon curd, but for some reason didn’t think of making it myself until a year ago when I found myself with a dozen egg yolks left over from a big merengue I was making. So many of my recipes are created out of the leftover ingredients of other cooking endeavors, but I am…