Random Food Pictures
Random Food Pictures
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Post #1651 - March 6th, 2012, 8:12 amuse with care(pink salt # 1). thought it was photogenic:
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Post #1653 - March 13th, 2012, 2:45 pmWAFFLES!!! Mmmm.
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Post #1654 - March 16th, 2012, 8:11 am
I found some Brussels Sprout volunteers in the garden this morning and I really like
how the large leaf covers the little ones.... Kind of like a parent!
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Post #1657 - March 16th, 2012, 11:39 amWow Mel - beautiful photos. I look forward to checking "Random Food Pictures" to see if you have posted more. I truly enjoy your work!
DavoodaLife is a garden, Dude - DIG IT!
-- anonymous Colorado snowboarder whizzing past me March 2010
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Post #1658 - March 26th, 2012, 9:48 pmCorned tongue speaks to me.................
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Post #1659 - March 26th, 2012, 9:54 pmHi,
Did you corn it yourself, was it from Excel or somewhere else?
Looks very nice and well balanced (how did you keep it up).
Regards,Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #1660 - March 26th, 2012, 10:03 pm
Ex-CelCathy2 wrote:Did you corn it yourself, was it from Excel or somewhere else?
Thought about baseball.......................Cathy2 wrote:Looks very nice and well balanced (how did you keep it up).
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Post #1661 - March 28th, 2012, 7:33 amThought about baseball.......................
Saw that fast pitch coming.
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Post #1662 - March 28th, 2012, 8:24 amI made two cakes for a wedding last weekend-
Lemon cake with lemon curd and lemon mousse with Italian buttercream
and
White chocolate cake with raspberry mousse and Italian buttercream
and the two cakes at the reception-
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Post #1663 - March 28th, 2012, 8:45 amWOW! Is this your profession? Very impressive!
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Post #1664 - March 28th, 2012, 9:10 amLikestoEatout wrote:WOW! Is this your profession? Very impressive!
Thanks
I just bake for friends and family and this was for my daughter's best friends wedding.
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Post #1665 - March 28th, 2012, 9:51 amDiane,
Those cakes are LOVELY! I'm sure the bride and groom were thrilled! Would you mind sharing your lemon mousse recipe. I always have trouble using any kind of mousse in a larger cake, because of the weight.
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Post #1666 - March 28th, 2012, 10:08 amVery impressive indeed!
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Post #1667 - March 28th, 2012, 1:15 pmtgoddess wrote:Diane,
Those cakes are LOVELY! I'm sure the bride and groom were thrilled! Would you mind sharing your lemon mousse recipe. I always have trouble using any kind of mousse in a larger cake, because of the weight.
That's high praise coming from you!!! I admire all the beautiful cakes and pastries you make!
I used the lemon curd from this recipe (I halved it) and then used the curd to make the mousse also in this recipe. I also halved the mousse recipe but used about 1/2 of a cup of the white chocolate instead of the 7 ounces they would have used. I didn't want it to be too white chocolatey but I wanted the stability of the white chocolate. It didn't taste of the white chocolate at all. I wasn't planning on using a mousse at all but thought that just a lemon curd would not be enough in between the layers. Being an experienced baker, I'm sure you know this trick, but I piped a ring of buttercream on the outside of the cake layer and then spread some mousse and then spread the curd over it. It held up really well. I used a Martha Stewart Lemon cake recipe which was really delicious because it was made with buttermilk.
http://www.epicurious.com/recipes/food/views/White-Chocolate-and-Lemon-Wedding-Cake-108257
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Post #1668 - March 28th, 2012, 2:57 pmThanks, Diane. I actually have that recipe bookmarked...just never got around to using it. Now that it sounds like it works well, I'll give it a try! Again, your cakes are really beautiful.
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Post #1669 - March 28th, 2012, 5:42 pmBeautiful cakes! Certainly a lot prettier than that tongue! (Well, to me anyway...my husband may disagree
)
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Post #1670 - March 28th, 2012, 6:52 pmDiane,
I hope you will consider attending the April dessert exchange. I believe tgoddess and you have much to talk about, the rest of us will listen.
Regards,
CathyCathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
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Post #1671 - April 6th, 2012, 9:55 amGood Friday Capirotada
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Post #1673 - April 6th, 2012, 11:46 amflour tortilla, caramelized onions, goat cheese & thyme
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Post #1674 - April 7th, 2012, 9:45 amSwiss carrot cake with mascarpone frosting and candied carrot strips.
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Post #1675 - April 7th, 2012, 9:58 amtgoddess wrote:Swiss carrot cake with mascarpone frosting and candied carrot strips.
Wow! How did you candy the carrot strips? My Dad loves carrot cake, and I think that would be something fun to try for Fathers' Day.
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Post #1678 - April 14th, 2012, 5:09 pm
Lemon Praline Cake - Lemon genoise soaked with lemon syrup, filled with lemon curd and lemon buttercream, with a crispy baked French meringue layer in the center, topped with hazelnut praline. Plated with raspberry coulis and berries.
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Post #1679 - April 18th, 2012, 12:28 pmRoasted Chile & Cheese Sourdough Corn Muffins
Served with smoked pork ribs.
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Post #1680 - April 18th, 2012, 1:53 pmBill,
Your pics ALWAYS make me want to invite myself to your house for dinner!
