Yes, I guess I could eat that one. Hah, who am I fooling,
I could eat just about any dessert ever made
When the list of ingredients for making this hot chocolate drink runs
down to 11 items one quickly realize that here we’re not talking about
a couple of spoons instant cocoa tirred into hot milk – Ted
It’s strange how our perception of images change over time.
Seen with 1940 eyes that man was obviously meant to look like
a friendly old uncle. Seen with 2017 eyes I wouldn’t have left
my children alone with him for more than 5 seconds.
French Chocolate is a hot chocolate, de luxe. It is especially suitable for entertaining when the serving is done by the hostess, and makes an effective, gracious ceremony of afternoon refreshments
Accompaniments for this delicious beverage should be light and dainty. Thin bread and butter sandwiches, unsweetened wafers, or sponge drops are excellent to serve.
Let this rich, satisfying French Chocolate do the honors at your next party – a bridge luncheon, afternoon, evening, or after-theatre party.
Dobos torte or Dobosh (pronounced [ˈdoboʃ], Hungarian: Dobos torta) is a Hungarian sponge cake layered with chocolate buttercream and topped with caramel. The five-layer pastry is named after its inventor, Hungarian confectioner József C. Dobos, who aimed to create a cake that would last longer than other pastries in an age when cooling techniques were limited. The round sides of the cake are coated with ground hazelnuts, chestnuts, walnuts, or almonds, and the caramel topping helps to prevent drying out.
Dobosh or Dobos torte was first introduced at the National General Exhibition of Budapest in 1885; King Franz Joseph I and Queen Elisabeth were among the first to taste it. The cake soon became popular throughout Europe, both for its durability through shipping and for its unique appearance. With its flat, shiny, caramel top, it was simple but elegant, as opposed to the more intricate cakes of the age.
Blanc mange (/bləˈmɒnʒ/ or /bləˈmɑːndʒ/, from French blanc-manger French pronunciation: [blɑ̃mɑ̃ʒe]) is a sweet dessert commonly made with milk or cream and sugar thickened with gelatin, cornstarch or Irish moss (a source of carrageenan), and often flavoured with almonds.
It is usually set in a mould and served cold. Although traditionally white, blancmanges are frequently given alternative colours. Some similar desserts are Bavarian cream, panna cotta, annin tofu, the Turkish muhallebi, and haupia.
The historical blancmange originated some time in the Middle Ages and usually consisted of capon or chicken, milk or almond milk, rice and sugar and was considered to be an ideal food for the sick. Tavuk göğsü is a sweet contemporary Turkish pudding made with shredded chicken, similar to the medieval European dish.
Yet another grown-up sweets recipe found on chatelaine.com
These tempting truffles add an eye-catching flourish to the dessert table, and with their sweet cherry centre, they’ll disappear in no time.
“I’m sure that most of us have enjoyed Grand Marnier after many a fine meal. But it’s a shame that we don’t enjoy it so often in our meals. I find Grand Mamier excellent for adding a little extra ‘grandeur’. I hope that you will enjoy my Grand Recipes as much as I enjoyed creating them” – James Beard
Dette er andre gang jeg poster fra denne gamle Igleheart kokeboka og igjen blir jeg slått av hvor lite baking og baketradisjoner har endret seg over årene sammenlignet med annen mat. Vi synes å ville ha kaker slik de alltid har vært. Kanskje fordi kaker bringe så gode minner fra barndommen vår – Ted