Results tagged recipes from David Lebovitz

Before I went away for recent my trip to New York City, as a gesture of extraordinary kindness to the person who I swapped apartments with, I cleaned out some of the things in my fridge. Nevertheless, she managed to find my stash of crunchy organic peanut butter, but curiously missed the luscious jar of salted butter caramel from Henri Le Roux in Brittany. What’s…

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It seems like there’s a wave of macaron questions that are sweeping my way. Unlike les brownies or le gâteau weekend (poundcake), successful macarons are more the result of the technique, rather than following a mere recipe. There’s lots of tips and tricks around the web that will help you out with these little devils, including some interesting recipes, too. You can find my chocolate…

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With summer in full swing, I’ve noticed some interesting ice cream and sorbet recipes popping up around the web. Here’s a few scoops that are keeping people cool this summer… Plum Sorbet (Simply Recipes) Homemade Ice Cream Drumsticks (Baking Bites) Vegan ice cream (Vegan Ice Cream) Pineapple Ginger Sorbet (Mark Bittman) Spaghetti Ice Cream Granny Smith Lemon Grass Sorbet (delicious:days) Semolina Halva with Turkish Ice…

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For a number of years, this forum has been a place to ask questions about ice cream making. However after hundreds of questions, everything that could be asked and answered about ice cream making has been said. So comments have been closed and if you have a question, you can use the search feature on your browser to scan the comments. I’ve learned a lot…

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Let’s get right to the point: this is my killer app recipe, the one I go to more than anything else. I could tell a million stories about this, but I’ll just skip all that stuff for now, and scoot right to the goods. I love these peanuts! Not only are they absolutely scrumptious and the easiest candy you can make, but if you keep…

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This past weekend I went to the Marché des Producteurs de Pays, a lively little outdoor event where people come from across France to sell their edible wares here in Paris. Naturally there were lots of mountain cheeses, specialty honeys, and regional wines. But I was on a mission to stock up on les pruneaux d’Agen since I knew les producteurs would be there from…

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My chocolate has gray streaks. It is okay to use? That’s called bloom and it happens when the chocolate melts or gets warm, and then cools again without being tempered. When you buy chocolate, it is already tempered. However if it’s exposed to heat or melted, it can fall out of temper and lose its emulsification. (You can read my instructions for how to temper…

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Often bakers and ice cream-lovers will find themselves with a few too many egg whites leftover. So what to do with all of them? It seems I, too, always have a few in a container in the refrigerator. Liquid egg whites can be frozen just as they are. I usually do it in a specific quantity, and label it as such, since there’s nothing more…

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Jessica’s ode to ice cream. Elise pops up homemade popsicles. Françoise’s strawberry soirée. Taking the icy rhubarb-raspberry route. Matt’s plum crazy. Exploring her sweet (not savory) side. Derrick rocks with Hot Fudge Sauce. Adam sings for his scoop.

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