If you've ever wanted to make your own maple glazed doughnuts, you've found the right place. This glaze utilizes both maple extract and maple syrup for greater depth of flavor. Paired with our brioche doughnut recipe, this maple glaze will produce one of the best doughnuts you've ever tasted.
This simple lavash recipe yields a full-flavor cracker that pairs well with cheese plates, pates and rillettes. It's versatile in the sense that the seeds can be mixed and matched as desired, with my favorites being a mixture of sesame, poppy and sunflower seeds. Use this like you would any other cracker, but you can take pride in the fact that it's home made.
There are few things in this world more enjoyable then a fresh doughnut, served piping hot. Unfortunately, most people rarely experience this pleasure since hot, fresh doughnuts can be difficult to come by
That is unless you make your own.
Pancetta and parsley are a great, classic flavor pairing, and when combined with our standard sourdough boule recipe, yields a special, delicious bread. Use this bread to accompany soup, make a grilled cheese or just eat as is.
Ionic spherification was first introduced by Ferran Adrià of El Bulli. They would serve a beautiful apple "caviar" in a caviar tin, which at that time was absolutely mind-blowing. Because the overall technique is fairly simply, "faux caviar" quickly became many-a-cook's first foray into hydrocolloids and modern cuisine (also commonly referred to as "molecular gastronomy").
A flavorful brine that was originally developed for a Chinese inspired chicken dish. All ounce measurements are by weight.
This Black Berry Preserve recipe was originally developed as a garnish for a summer pork chop dish. It has a nice savory touch and isn't overly sweet. Use this black berry preserve for pork, duck, seared foie gras and game such as elk.
This sauce was originally developed for a summer salmon dish that was paired with some slow roasted vegetables. Garlic-thyme emulsion goes well with fish, roasted vegetables and poultry such as chicken breast and squab.
This all purpose ginger brine is a great way to add flavor and tenderness to pork chops, chicken or other lean cuts of meat. All ounce measurements in this recipe are by weight and the yield is set at 32 cups (1 gallon) to make scaling easier.
This Bing Cherry Compote recipe was originally developed for a white chocolate panna cotta (see attached recipe in notes).