cornstarch

Posted by Greg Henry
Classic Swiss Fondue

Classic cheese Fondue includes dry white wine, kirsch, Emmental and Gruyere cheeses. Each component of a traditional Swiss fondue plays an import role. Most recipes we see for "traditional" Swiss style fondue are a combination of two cheeses, Gruyere and Emmenthaler. These two cheeses are combined because either cheese alone would produce either a mixture that was too sharp or too bland. The kirsch may be omitted if your cheese is very well aged.

Sippity Sup Continues »
Posted by Greg Henry
pumpkin and chocolate tart

Today I have a pumpkin pas de deux. As elegant a moment as you will ever see here at SippitySup. Because, as promised, I am presenting Thanksgiving standards in two ways every day. And I know you know that pumpkin is the Thanksgiving Gold Standard!

Now if you are unfamiliar with the pas de deux, let me enlighten you. In ballet, a pas de deux (French, step/dance for two) is a duet in which ballet steps are performed together. Popular pas de deux appear both in Swan Lake and The Nutcracker. There was even a gorgeously animated outer space pas de deux in the movie WALL-E. It was every bit as stunning and thematically correct as any I have ever seen on stage.  So who says robots can’t be artists?

Of course the obvious thing about a pas de deux is it takes two. I could have said it takes two to tango because in fact a tango is a form of the pas de deux, with out some of the rigid standards the ballet version requires.

Sippity Sup Continues »
Posted by Greg Henry
Chocolate Pumpkin Tart

A hidden layer of bittersweet chocolate coats the nutty, slightly sweet crust, saving it from becoming soggy as is too often the case with pumpkin pie. Chocolate also finds its way into the pumpkin custard for a silky smooth texture.

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