Toppings and Dips
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I’m always a little surprised at how impressed people seem when I make homemade whipped cream to go on a dessert, or crepes, or whatever the occasion may be.
One of my great loves is peach tea. There’s just not much better than sipping a cold, crisp glass of iced tea with the subtle kiss of peach on a hot summer day! For awhile now, I’ve been making my own.
For the longest time I was completely terrified of homemade caramel sauce.
For a lot of years I was scared of anything involving a candy thermometer. It just all seemed so hard and complicated, not to mention dangerous (If you didn’t know, I tend to be a bit accident prone in the kitchen.
As you all know by now, I fell in love with a lot of culinary-related things while living in Brazil.
Have you tried and tried to replicate fresh sweetened whipped cream but can’t do it?
One of my favorite things to take to a summer pot-luck is a big basket of rolls or cornbread and a bowl of sweet, fluffy honey butter.And not to get all braggy braggy, but I don’t think I’ve ever taken it without at least half of the people there asking what my “secret” is!
Four and a half years ago, I shared a recipe for white batter bread which I like to joke was the original no-knead bread for its lazy approach to assembly. I learned about this particular batter bread when I took a multi-weekend bread baking class (cue sigh over pre-baby levels of free time) and even though it was the least hearty, stretchy, hollow-sounding, craggy-crusted or rustic of the breads we made, it was unforgettable because it reminded me of a cross between a cake and a bread. [Also, it was unbearably delicious when sliced warm and slathered with salted butter.
This sweet, simple dip is always a welcome hit whenever it is served.
1 stick (8 tablespoons) unsalted butter, softened 2 medium garlic cloves, minced 1/2 teaspoon kosher salt 1/2 teaspoon cracked black pepper 1/4 cup chopped fresh parsley Mix all ingredients in a medium bowl. Put garlic-parsley butter into a decorative dish and serve or spread over cooked meat.