TIP OF THE DAY: Pavlova Dessert For Passover & Easter

If you’ve ever seen individual meringue cups/shells in a bakery and wondered what they are: They’re the base of Pavlovas*. Light and airy, they are filled with fruit to make an impressive gluten-free and fat-free dessert (photo #2). Pavlova is quick-assembly dessert that’s impressive and low-calorie. It consists of a meringue base topped with fresh…
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FOOD 101: The Difference Between Crème, Creme & Cream

February 14th—Valentine’s Day—is also National Creme Filled Chocolates Day. But what’s with creme vs. cream? “Creme,” pronounced cream, is a mis-spelled, mis-pronounced Americanization of the French word for cream, crème (pronounced KREHM). It is used in the U.S. to make chocolates and desserts seem more special; i.e., French, without the correct French pronunciation and accent…
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RECIPE: Rice Pudding Brûlée With Passion Fruit

We got our love of rice pudding from our mom, who made it from scratch, with lots of raisins and cinnamon. Before she put it in the fridge to chill, we got to eat some warm. If your Valentine—or your mom—loves rice pudding, try this special recipe*. The coconut flavor comes from coconut milk, which…
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TIP OF THE DAY: Stabilized Whipped Cream

[1] Chocolate lasagna: a happy Valentine Dessert (photo Persnickety Plates | Amanda’s Cookin’, photo courtesy Amanda’s Cookin’. [2] Stabilized whipped cream doesn’t collapse (photo Kuhn Rikon).   We love whipped cream, and we don’t care for Cool Whip. (Sure, we ate it in college from the container, like the other girls in the dorm. But…
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