What is Sorbet? Sorbet is essentially a non-dairy frozen dessert, often (but not always) made from fruit puree or fruit juice.  How to Balance Sugar Levels in a Sorbet The most tricky part when making sorbet is balancing the sugar levels of your sorbet base.  Regardless of how your base tastes, it must have …

Flavored sugars are incredibly easy to make and can be used as an ingredient in desserts and beverages, served to the side of coffee and tea, used to rim cocktail glasses, or sprinkled over the top of completed desserts just before serving.  All you need is some sugar (we recommend superfine sugar) a coffee or …

Shelley of Fabulous Foodies Fixing Fine Foods shares her Panna Cotta, Truffle Honey Florentine & Demerara Caramel recipes along with a look into her recipe development process. I’m Shelley from Fabulous Foodies Fixing Fine Foods and am delighted to have been given the opportunity to create a delish dish using Marx Foods ingredients.  Those food bloggers who …

with Vanilla Crème Fraiche & Tellicherry Pepper Syrup Makes at least 50 servings. Ingredients 7 cups + 2 tsp. Sugar 2 cups Water 2 quarts heavy cream 5 lbs. frozen huckleberries 6 tbsp. Tellicherry peppercorns 16 oz. crème fraiche 4 Vanilla Beans Huckleberry Puree 1. Add 5 lbs. huckleberries, 5 cups sugar and 2 quarts …

Candying slices of citrus fruit is done using a similar method to candying citrus zest, but takes longer.  Candied citrus fruit is not only a gorgeous dessert or in-glass beverage garnish, but delicious as well. This technique can be used with almost any variety of lime, lemon, or orange.  We haven’t tried it with fresh …

What is a gastrique? A gastrique is a vinegar and sugar based sauce that can be used for either savory or sweet dishes as it is designed to bridge the gap between the two. How to make a gastrique: This technique can be adapted to use any vinegar.  Good balsamic vinegars are often used but …

Food blogger and photographer Leslie Uhl brings us this truffle honey-soaked Greek butter cakes recipe.  They look amazing! I had to experiment a lot with this one… Justin Marx at Marx Foods had offered a challenge: our choice of three ingredients to create something yummy with: I chose vanilla beans, coconut sugar, and truffle honey. …

Today’s guest post comes to us from Lori of The Pizza Principle, and it’s just the right dessert to shake off those autumn chills! ——– When I was a kid, I was frequently on diets. My mother would have me on diets, and then I’d go to my grandmother for the summer, where I spent …

Hi, this is Angela from Seasonal and Savory! I have been working on replicating the deliciously savory-sweet Olive Oil Tortas that I buy at the local specialty cheese shop, and when Justin presented his new ingredient challenge I had to give it a go. Tortas de Aceite are essentially a crispy, multi-layered flatbread that taste a bit …

Earlier this week I decided it was time to start training for this leg of Recipe: Impossible.  But Joanne.  You say.  You’re the judge.  You don’t need to train. Au contraire mon ami.  Absolutely not so.  In fact, this is perhaps the most CRITICAL phase for me, the judge.  It is the phase where I …