Royal icing is a decorative icing made from egg whites and confectioners’ sugar. In professional bakeshops, it is used to decorate cakes, pastries, and candies, but at home, it is primarily used to decorate rolled out sugar or gingerbread cookies. We explain how to make and use traditional royal icing […]
Makes one 9-inch square slab A vanilla bean cooked with the batch gives this fudge an ethereal vanilla fragrance, with the added bonus of tiny black vanilla seeds throughout the fudge. It is like perfect vanilla ice cream transformed into candy. Ingredients 2 lb (4 cups) sugar 6 oz (1/2 […]
Makes 6 servings Venison’s rich flavor and color has made it one of my favorite meats. It is also low in fat and is now fairly easy to purchase. If venison is unavailable, this recipe can be made using any dark game or poultry; duck is virtually interchangeable with venison. […]
Makes 8 servings Sweet, warm spices like cinnamon, nutmeg, clove, and allspice give gingerbread and many other baked goods their unmistakable aromas. Spices are generally understood to be dried aromatic ingredients, typically the bark or seeds of a plant; they are sold whole or ground. Whole spices may be toasted, […]
Chestnuts have sustained communities over the centuries. They are a relatively starchy nut, perfect for cooking in thick creamy soups or added to stuffings. Preparing Chestnuts Cut an X on the flatter of the nut’s two sides. Try to keep your cut shallow so that you don’t cut into the […]