|By Groverf (Groverf) on Tuesday, August 01, 2000 - 10:56 pm: Edit|
I work as a candymaker at a local upscale restaurant where they are asking me to produce small treats (gourmandises) which appear with the check. It's hot down here in North Carolina so I'm trying to limit the amount of chocolate. We're serving macarons (both chocolate and raspberry), little versions of Queen of Sheba (La Reine de Saba), pyramid shaped fruit jellies (pate de fruit), and various barks. Anyone have any other ideas of things that might go with these kinds of items (and where I can find a recipe)? Thanks.
|By Brenda on Friday, September 22, 2000 - 07:26 am: Edit|
I just recently check out from our library on interlibrary loan Flo Braker's Sweet Miniatures. There are some beautiful dessert in it. In fact, I was going to copy alot out and after I got through with my list I realized it was almost the entire book so I ordered her new paperback edition and hope it has the same recipes as her older edition.
|By W.DeBord on Friday, September 22, 2000 - 08:32 am: Edit|
You can order her book on miniatures????????? My mother has this book and after showing interest in it she offered to purchase it for me as a birthday gift. But she couldn't find it anywhere including searching with out of print book sellers. Could you tell me how I can order it, please?
Side note....I have made several recipes out of this book. Not all of them have been repeatable. In some recipes her proceedures are out dated making you jump thru hoops for non-spectacular tasting components. So you have to be wise and use your own judgement.
(I can't think of how she titles it) but she has a item that's a cookie bottom crust you spread rasp. preserves on, then you cook an almond/egg white mixture to temp., then bake. You slice them into triangles then dip each side in chocolate....this recipe is to absolutely terrific (worth the price of the book for this one recipe)!