Macaron Tips & Techniques

I have been studying the various techniques on how to create these dainty little cookies from France, called “macarons.” Macarons should not be confused with the other cookie by the same name, but different spelling . . . “macaroons”, a coconut filled condensed milk Italian cookie. The French macaron is a light and airy cookie,…

Heavy vs. Whipping Cream- Which is Best?

Have you noticed that there are different types of cream at the grocery store? There are three types from which to choose: *Pasteurized Heavy Cream – Offers a lush velvety texture and great flavor. *Ultra-Pasteurized Heavy Cream – A super thick texture, lacks a bit in flavor. *Ultra-Pasteurized Whipping Cream – Lighter, an airy texture,…

Brussels Sprout & Arugula Slaw

I created this recipe for a holiday dinner and it has since become a favorite of my family and customers. Since this is the time of year when we strive to eat healthier, this is a perfect diet-friendly recipe to put in your weekly menu planning. The crisp Brussels sprouts are left raw and thinly…

Salmon Spread – A Favorite New Year's Appetizer

New Year’s Eve is just a few days away and many are planning menus for their celebrations. This easy and quick to prepare appetizer is a favorite of mine. Prepare day of the party to ensure the freshest quality and best taste. A frozen piece of salmon can be thawed fairly quickly in an ice…

Citrus Lemon Tart with Easy Tart Pan Removal Tip

In Arizona, it’s almost time for our gorgeous aromatic citrus trees (including lemons, limes, oranges and grapefruit) to begin producing. You can smell the luscious scent of their leaves in the air now. One of my favorite desserts to make once the citrus comes fully into season is a lemon tart. The sweet, cookie-stye crumbly…