a-sweetspot.blogspot.com
sweetspot: Punch
http://a-sweetspot.blogspot.com/2011/12/punch.html
Friday, December 9, 2011. Finally, as some approximation of winter settles in here in New York, I am reminded of visiting Vienna in its pre-Christmas cheer a couple of years back. I was doing research for Sweet Invention. Here's a recipe I put together by combining a few online sources. Great after a skating party, a day on the slopes or the most dangerous sport of the season, competitive holiday shopping. Makes about six, 6-ounce servings. 1/2 cup golden rum. 2/3 cup raw sugar or to taste.
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sweetspot: September 2011
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Monday, September 26, 2011. Gelato on a Stick. As a rule, I’m usually not fond of downmarket desserts go upmarket. You know, the fancy restaurant smores, the French pastry chefs making ring dings but while I have some principles they tend to get weak-kneed when it comes to gelato. Which brings me a little hole-in the wall in Greenwich Village called Popbar. The gimmick wouldn’t be much more that cute if it weren’t for the quality of. Popsicles which are either made with gelato or sorbetto (sorbet).
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sweetspot: July 2009
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Friday, July 17, 2009. Monastic Sweets in Barcelona. Spain isn’t the first place you think of when you contemplate dessert. Just why is a little unclear, the next-door Portuguese are dessert obsessed. Lisbon has more pastry shops than Paris, with a much smaller population. So why are the Spanish so lukewarm about dessert? For example are a kind of half-moon of very thin pastry enclosing a moist marzipan-like filling. The pastel de piñon is much like an Italian pinoli cookie but somehow denser, chewie...
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sweetspot: June 2009
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Monday, June 1, 2009. All in the Name of Science. At any rate, if there is a chocolate that resembles the chocolate circa 1830, this is probably it. And how did it work on the Sacher torte, or more specifically the glaze? Then there was the apricot glaze made by boiling down apricot preserves until thick and syrupy (make sure you buy preserves made with sugar not corn syrup! Then strained and brushed all over the cake. Incidentally, the cake shouldn’t be refrigerated. It will keep fine, covered...Http:/ ...
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sweetspot: The Origin of the Bûche de Noël
http://a-sweetspot.blogspot.com/2011/11/origin-of-buche-de-noel.html
Wednesday, November 30, 2011. The Origin of the Bûche de Noël. I was recently contacted by a journalist from Saveur. About the origins of bûche de Noël. The “traditional” French Christmas dessert. (For the article and a recipe, see Gabriella Gershenson, “A Slice of Christmas,” Saveur. But what of the cake? The earliest recipe of the cake shows up in Pierre Lacam’s 1898 Le memorial historique et géographique de la pâtisserie. Where he notes in passing that it is (was? 8221; Figaro,. Dictionnaire universel...
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sweetspot: July 2012
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Monday, July 16, 2012. Weird Macarons in Brittany. Subscribe to: Posts (Atom). Links to Blogs and Other Sweet Nothings. Http:/ itiriti.wordpress.com. Http:/ kristinbuesing.blogspot.com. Http:/ www.cannellevanille.com/. See my website devoted to the history dessert. Weird Macarons in Brittany. View my complete profile.
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sweetspot: February 2012
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Thursday, February 9, 2012. A Thousand Years of Sugar Sculpture. I thought a lot about this when I was doing research for may last book, Sweet Invention: A History of Dessert,. Figuring his information was second hand. Who ever heard of Islamic sculpture? Well a lot I knew. Photo: Metropolitan Museum of Art, Sculpture: Ivan Day. In the collection of the Metropolitan Museum. The Met website. Not that any of this proves a direct connection between renaissance Italian sugar sculpture (or spongade. 8217;desc...
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Behind the Recipe -- Jeri Quinzio: Archives
http://jeriquinzio.typepad.com/behind_the_recipe_jeri_qu/archives.html
Behind the Recipe - Jeri Quinzio. The stories behind recipes of the past and, sometimes, the present. Edited by Darra Goldstein: The Oxford Companion to Sugar and Sweets. Jeri Quinzio: Food on the Rails: The Golden Era of Railroad Dining. Jeri Quinzio: Pudding: A Global History. Maria Howard, foreword by Jeri Quinzio: Lowney's Cookbook. Jeri Quinzio: Of Sugar and Snow: A History of Ice Cream Making (California Studies in Food and Culture). Art from my kitchen by Beth Surdut. Oyster Food and Culture.
jeriquinzio.typepad.com
Behind the Recipe -- Jeri Quinzio: Current Affairs
http://jeriquinzio.typepad.com/behind_the_recipe_jeri_qu/current_affairs
Behind the Recipe - Jeri Quinzio. The stories behind recipes of the past and, sometimes, the present. Edited by Darra Goldstein: The Oxford Companion to Sugar and Sweets. Jeri Quinzio: Food on the Rails: The Golden Era of Railroad Dining. Jeri Quinzio: Pudding: A Global History. Maria Howard, foreword by Jeri Quinzio: Lowney's Cookbook. Jeri Quinzio: Of Sugar and Snow: A History of Ice Cream Making (California Studies in Food and Culture). Art from my kitchen by Beth Surdut. Oyster Food and Culture.
