Articles

Today’s Spotlight is on Peach Melba.
Peach Melba is a dessert that was invented in the late 1800s by French chef Auguste Escoffier. It's made with poached peaches, raspberry sauce, and vanilla ice cream. The dessert is named after Australian soprano Nellie Melba.
Melba sauce is made from pureed raspberries, red currant jelly, sugar, and cornstarch. It has a smooth, syrupy texture and intense berry flavor.

Celebrating Marzipan

Today’s Spotlight is on Marzipan.
Marzipan is a confection consisting primarily of sugar, honey, and almond meal, sometimes augmented with almond oil or extract. It is often made into sweets; common uses are chocolate-covered marzipan and small marzipan imitations of fruits and vegetables. It's often shaped and painted to look like realistic fruits and vegetables.
Marzipan is a common confection in Europe and has been used for centuries as both a sweet treat and a medium for food art. It's also called almond candy dough.
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Celebrating Hot Toddy

Today’s Spotlight is on the Hot Toddy.
Hot toddy is typically a mixed drink cocktail made with liquor, hot water, spices, sugar or honey, lemon, herbs and served hot. It's popular during the cold months and especially around Christmas. A hot toddy is also known as hot whiskey in Ireland.
Hot toddy recipes vary, and hot toddy is traditionally drunk before retiring for the night, in wet or cold weather or to relieve the symptoms of the cold and flu. The hot Toddy is known to alleviate a sore throat and symptoms from the common cold and flu. The hot toddy is made with: Lemon, Honey, Whiskey.
The ingredients in a hot toddy have cough-suppressing properties. The science behind a hot toddy includes:

Celebrating Bittersweet Chocolate

ittersweet chocolate is a type of dark chocolate that contains a high percentage of cocoa solids and less sugar than other types of chocolate. The FDA requires that bittersweet chocolate contain at least 35 percent cocoa. Most bittersweet bars contain 50 percent, with others having as much as 80 percent cocoa.
Bittersweet chocolate has a rich, intense chocolate flavor that can be quite bitter. It also has subtle fruity flavor notes. Bittersweet chocolate is often used for baking and cooking. You can replace the bittersweet chocolate called for in your recipe with an equal amount of semi-sweet chocolate. The two are actually very similar in taste and composition.

Celebrating Apricots

Today’s Spotlight is on Apricots.
An apricot is a fruit, or the tree that bears the fruit, of several species in the genus Prunus. Usually, an apricot is from the species P. armeniaca, but the fruits of the other species in Prunus sect. Armeniaca are also called apricots.
Another description is that apricots are a small, pitted stone fruit that are about the size of a golf ball. They are also known as Armenian plums. Apricots are round and yellow and look similar to a smaller version of a peach. They have soft, velvety skin with a light fuzz.

Celebrating English Toffee

Today’s Spotlight is on English Toffee.
English toffee is a hard candy made by cooking sugar and butter until it caramelizes. The mixture is heated until it reaches the hard crack stage, which is 300–310°F (149–154°C).
In America, English toffee is usually coated in chocolate and almonds. It can also be mixed with nuts or raisins. English toffee is crunchy and buttery, with a little stickiness when chewed. It has a balance of caramelly flavor, chocolate, and nuts. Toffee can be made denser and harder, or lightened by adding baking soda when it's almost done cooking.

Celebrating Shortbread

Today’s Spotlight is on Shortbread.

Shortbread or shortie is a traditional Scottish biscuit usually made from one-part white sugar, two parts butter, and three to four parts plain wheat flour. Shortbread does not contain any leavening, such as baking powder or baking soda.

Shortbread is a cookie, not bread. It's called shortbread because it's made with a dough that's rich in fat. The traditional ratio is one part sugar to two parts butter. This gives the dough a high fat content, which results in a soft, buttery crumb that melts in your mouth.

Shortbread is made with the following ingredients:

Celebrating Tempura

Today’s Spotlight is on Tempura.

Tempura is a Japanese dish that involves lightly battering and deep-frying food. Tempura typically consists of seafood and vegetables that have been coated in a thin batter and deep fried. The batter is typically made from flour, egg, and water. The food is often seafood, vegetables, or chicken.

Tempura is known for its light batter, which is airy, crunchy, and not very oily. It's often served over rice or noodles. The batter is traditionally made from: Flour, Egg yolks, Cold water. Some more modern takes on the batter include Starches, Baking soda, Spices. Different regions have their own ways of making the batter.

Celebrating Whipped Cream

Today’s Spotlight is on Whipped Cream.
Whipped cream is heavy cream, double cream, or other high-fat cream that is whipped by a whisk or mixer until it is light and fluffy and holds its shape. Cream aerated by the expansion of dissolved gas, forming a firm colloid, is also called whipped cream. Whipped cream is a high-fat cream that is whipped until it is light and fluffy. It can be made with a whisk or mixer. The higher the fat content of the cream, the quicker it will take to whip.
To make whipped cream, you can use: