A tasty red wine and rhubarb syrup for pouring on ice cream or waffles or to use in drinks. And some crystallized rhubarb for good measure. With spring nearly ending I was intent on making a rhubarb syrup to share. But I wanted something different than my typical fruit and spices or herbs. Well I did just pick up a wine club shipment. And who doesn’t like a red wine reduction? I suggest a fruity red for this rather than something dry. I used one of our California fruit bomb cabernets. And because I had a bit of extra rhubarb,…Continue Reading
A tender cake with bright rhubarb and lime, topped with walnuts and brown sugar. A perfect anytime cake that you can just about justify being breakfast.
I find it is most efficient to make multiple batches of ice cream at once. You already have the ice cream maker out and have gotten the ice – and for me, my freezer can’t store that much ice, so I have to buy it and use it immediately if I want enough for ice cream. I mentioned when I posted the Grilled Apricot Ice Cream that I tend to have two ice cream recipes – one with egg white and one with egg yolks. Since I make multiple batches at a time, obviously this is then the recipe with…Continue Reading
I always enjoy crisps and cobblers, but they are so challenging to take to any event yet always make too much for me to justify making one at home. So, why not make them handheld? Much better – particularly for taking to share with friends at the local brewery (since I needed to make multiple batches to get the recipe right). Chemistry of Cooking Tangent In pastries, the air bubbles that create that flakiness are the result of the water molecules from the oil becoming gaseous and expanding when heated. That water vapor becomes trapped in pockets which create the…Continue Reading