Bites from other Blogs

  • As much as I love egg dishes for breakfast, the morning meal can get a little bit boring without mixing things up from omelets and scrambles once in a while. Not Quite Nigella‘s Bacon, Egg and Cheese Breakfast Strudel is a great change of pace that incorporates several breakfast staples. The strudel is a bit like a quiche, in that it has a crust and an eggy filling, but a strudel dough is lighter and flakier than most pie crusts. The dish looks complicated, but is easy once you have the dough mixed up, and it is great one-dish meal for serving a crowd.
  • One of the great things about food blogging is that we get to see food from all over the world without leaving our own homes. Not that it’s not good to get out once in a while, just that it’s nice not to have to. A good example are the Indian Cardamom Mava Cakes on Tartelette. These cakes, an Indian specialty, aren’t something you’ll find in your all -purpose cookbook. The plain-looking cakes are made with a mixture of cream and evaporated milk that is something like a pudding and adds a ton of moisture to the cakes and a great milky flavor.
  • I love the bright flavor combination of raspberry and lime, as well as the color contrast between the two fruits in general. So, Bittersweet‘s Raspberry Lime Sheet Cake immediately caught my eye. The cake is a little bit more like a coffee cake than a regular sheet cake, since it is packed with berries and topped with just a drizzle of icing and you could easily get away with serving it for brunch – always a nice feature in a cake.
  • A great use for fresh fruit is to make a fresh fruit sorbet. It’s refreshing, light and a great treat for the summertime. Kiss My Spatula recently made a Fresh Pineapple Sorbet, inspired by some Italian ices from childhood. The sorbet is simple, with just three ingredients: pineapple, sugar and water. Be sure to choose the ripest pineapple you can find to get the best flavor into the sorbet. This is great served on its own, complemented with fresh fruit or even topped with a shot of run or vodka for a fun, grownup cocktail.
  • Chick-O-Sticks are semi-retro candies (they’ve been around for a long time) that are kind of like the center of a Butterfinger bar. They’re crunchy, bright orange, round candies that taste like peanut butter and toasted coconut. As Mac & Cheese found out, they also make a great addition to ice cream. Chick-O-Stick ice cream is made with peanut butter and coconut milk, highlighting the two flavors in the candy bars. The candy is crushed up and mixed in, adding a nice crunch to contrast with the creaminess of the ice cream.

3 comments

  1. I read your article and i got many information.i hope you will write again useful article.
    Thanks for great links with nice tips that will be helpful to me thanks again.

  2. I find so many great websites and recipes through you and I’m not sure if I’ve ever thanked you. So here goes…THANK YOU! I was thrilled to see the Chick-O-Stick Ice Cream recipe link in particular. I recently rediscovered them myself. Since (due to heartburn) I can no longer eat chocolate or anything acidic (fruit), it was nice to find some kind of sweet I can eat, and now I can make it into ice cream.

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