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This Valentine s Day, reach for a better box of chocolates

This Valentine’s Day, reach for a better box of chocolates Daniela Galarza © Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post Clockwise, from top left: Lagusta’s Luscious (New Paltz, New York), Midunu (Accra, Ghana), Chocolate Secrets (Dallas), Bonbonbon (Detroit). This post has been updated. There used to be a seductive mystery to a box of chocolates you didn’t know what you were going to get until you took a bite. That was nicer, maybe, when uncertainty didn’t lumber so heavily through our days. Today, every box of chocolates comes with an ingredient list and often a guide, sometimes even illustrated, giving you a small but certain road map, a bit of sweet reassurance in unsettling times. We may not be able to gather at tiny tables for two, but we can still send each other and ourselves chocolate for Valentine’s Day.

Valerie Gordon s Fruitcake Blanc [Los Angeles Times]

Valerie Gordon’s Fruitcake Blanc [Los Angeles Times] Fruitcakes don’t have to be dense, bulletproof ingots, as can be the stereotype. Valerie Gordon, of Valerie Confections in Echo Park, provided a recipe for her moist, buttery Fruitcake Blanc, or white fruitcake, just in time for Christmas. Made with blanched almonds, dried pears, apricots and white figs and, naturally, alcohol, Gordon’s version (as prepared by cooking columnist Ben Mims) is easily one of the best fruitcakes I’ve ever sampled. Rich, packed with fruit and with lovely brandy overtones, it takes a little time to prepare but certainly yields a superior result to the commonly available commercial versions which, while beloved by many, just can’t compare with the homemade.

Valerie Gordon s Fruitcake Blanc

Fruitcakes don’t have to be dense, bulletproof ingots, as can be the stereotype. Valerie Gordon, of Valerie Confections in Echo Park, provided a recipe for her moist, buttery Fruitcake Blanc, or white fruitcake, just in time for Christmas. Made with blanched almonds, dried pears, apricots and white figs and, naturally, alcohol, Gordon’s version (as prepared by cooking columnist Ben Mims) is easily one of the best fruitcakes I’ve ever sampled. Rich, packed with fruit and with lovely brandy overtones, it takes a little time to prepare but certainly yields a superior result to the commonly available commercial versions which, while beloved by many, just can’t compare with the homemade.

Local Pastry Chefs Invite You to Beat Mitch McConnell with a Tin of Cookies

Local Pastry Chefs Invite You to Beat Mitch McConnell with a Tin of Cookies A special tin of holiday cookies benefits Jon Ossoff and Raphael Warnock’s respective Senate campaigns in Georgia Here’s a way to kill two birds with one stone this holiday season: stock up on Christmas cookies (or send some to friends you’ll be missing this year) and help Jon Ossoff and Raphael Warnock foil Senate Majority Leader Mitch McConnell’s obstructionism by ordering a tin of yummy baked goods. Suzanne Goin and Shannon Swindle of Lucques Group have wrangled an impressive group of local pastry chefs for their benefit “A Holiday Cookie Tin with Which to Beat Mitch McConnell” so Angelenos who can’t participate in the Georgia election on January 5 can at least attempt to nibble their way to a Democratic-led Senate, with VP Kamala Harris, as President of the Senate, breaking a 50-50 tie (the Senate is currently 50 Republicans and 48 Democrats, plus whatever happens in Georgia). The divin

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