Advertisement
HomeCollectionsGanache
IN THE NEWS

Ganache

FIND MORE STORIES ABOUT:
FEATURED ARTICLES
FEATURES
By Jane Snow and Jane Snow,Knight-Ridder News Service | June 12, 1994
Flourless chocolate cakes have outlasted poodle perms, Michael Milken and the Berlin Wall.The signature dessert of the 1980s is still wildly popular in the '90s, long after other elements of '80s cuisine (remember pink peppercorns?) wound up in the trash.The cakes have a dense texture (kind of a cross between a brownie and fudge) and an intense chocolate flavor. In restaurants, they usually are served in tiny wedges, often adrift in puddles of creme anglaise. They have not just persisted, they have triumphed.
ARTICLES BY DATE
NEWS
By L'Oreal Thompson, The Baltimore Sun | March 9, 2013
Wedding date: Jan. 26, 2012 Her story: Shellie Bronis, 27, grew up in Baltimore. She is a marine biologist for the Department of Natural Resources. Her father, Joseph Bronis Jr., is a retired water taxi captain, and her mother, Paulette Bronis, is a meetings coordinator. His story: Kenneth Spencer III, 31, grew up in Plymouth, Mass. He is an officer for the U.S. Park Police. His father, Kenneth Spencer Jr., is a telecommunications specialist for a veterans hospital in Washington, and his mother, Kimberly Spencer, is a Target cashier.
Advertisement
NEWS
By L'Oreal Thompson, The Baltimore Sun | March 9, 2013
Wedding date: Jan. 26, 2012 Her story: Shellie Bronis, 27, grew up in Baltimore. She is a marine biologist for the Department of Natural Resources. Her father, Joseph Bronis Jr., is a retired water taxi captain, and her mother, Paulette Bronis, is a meetings coordinator. His story: Kenneth Spencer III, 31, grew up in Plymouth, Mass. He is an officer for the U.S. Park Police. His father, Kenneth Spencer Jr., is a telecommunications specialist for a veterans hospital in Washington, and his mother, Kimberly Spencer, is a Target cashier.
HEALTH
By Andrea K. Walker | June 18, 2012
I can't imagine how a cupcake could be the least bit healthy. Especially if it actually tastes good. But television talk show host Dr. Oz seems to think so. He likes this recipe for vanilla cupcakes with a raspberry filling and rich chocoloate topping. He borrowed it from Vincent Buzzetta, The Cake Artist INC. The cupcakes are made with coconut palm sugar, a sweetener that doesn't cause the same blood sugar spikes as regular sugar, Dr. Oz says on his website.  Coconut palm is the same amount of calories, but  itprovides a slow energy release - which can curb your appetite and help you lose weight.
HEALTH
By Andrea K. Walker | June 18, 2012
I can't imagine how a cupcake could be the least bit healthy. Especially if it actually tastes good. But television talk show host Dr. Oz seems to think so. He likes this recipe for vanilla cupcakes with a raspberry filling and rich chocoloate topping. He borrowed it from Vincent Buzzetta, The Cake Artist INC. The cupcakes are made with coconut palm sugar, a sweetener that doesn't cause the same blood sugar spikes as regular sugar, Dr. Oz says on his website.  Coconut palm is the same amount of calories, but  itprovides a slow energy release - which can curb your appetite and help you lose weight.
NEWS
By Jim Coleman and Candice Hagan and Jim Coleman and Candice Hagan,KNIGHT RIDDER/TRIBUNE | February 17, 2002
Q. I recently had a scallop dish at a favorite restaurant of mine. When I asked the server how they were prepared, he said they were cooked not with heat but by the dressing. They were really good, but is this safe? If so, can I do this at home? A. You were enjoying a Latin American specialty: ceviche, a dish in which scallops (or other seafood) are "cooked" without heat. Instead they are marinated in an acidic dressing, which "cooks" them by changing the makeup of the proteins. You can change the protein by cooking with a physical process, as when heat is used, or by a chemical process, which happens when an acid like lemon juice is applied to meat or fish.
FEATURES
By ELIZABETH LARGE | May 3, 1992
The Preakness may be Baltimore's best horse race, but for a lot of people it's also Baltimore's best excuse to party. To some that means beer and chips in the Pimlico infield. To others, though, it's Crab Louis on Belgian endive and red pepper bisque en croute at the Paolo Gucci Triple Crown Ball.We can't all attend the Maryland Jockey Club's celebration at the National Aquarium or partake of an extravagant luncheon buffet at one of the corporate tents on the big day. But the organizers and caterers involved with the high end of the Preakness festivities are willing to share their menus and some of their recipes with us. Feel free to borrow from them for your own Preakness party.
FEATURES
August 5, 1992
The neat thing about pizza -- the savory kind -- is that each one can be tailored to individual taste in the toppings. Dessert pizzas are even more versatile: you can choose the crust, the "sauce" and the toppings, mixing and matching as you please. Remember, unlike a savory pizza where the ingredients are piled on, a sweet pizza needs a light touch. Spread the "sauce" lightly, don't overload with too many toppings, and merely drizzle with melted chocolate or preserves or top with shaved chocolate.
NEWS
By Kate Shatzkin and Kate Shatzkin,Sun Reporter | February 14, 2007
As the complex taste of dark chocolate gets more attention, the stakes have been raised for the box of candy so many lovers are giving and getting today. To impress, you've got to know the ratio of cacao to sugar and the forest that provided the beans. Then again, you could make truffles flavored to your sweetheart's taste as a Valentine's Day project. You won't need many ingredients. Truffles start with a basic mixture of good-quality chocolate and cream, says Jan Bandula, master pastry chef and chef instructor at Baltimore International College.
FEATURES
By Elizabeth Large | November 19, 1997
The high cost of cake from mixWilliams-Sonoma's new cake mixes and frostings taste good. There's no disputing that. But you may suffer sticker shock when you realize what a finished cake costs you. One crystallized ginger spice cake mix: $9 -- it makes three 8-inch layers. Two jars of white chocolate ganache frosting: $9 each. (One jar frosts two 8-inch layers.) By the time you add eggs, buttermilk and unsalted butter, making the cake isn't exactly a quick process either.A side of salmonEtta MacKay from Olney, a k a the Salmon Lady, sells a fine holiday gift: Tobermory Scottish smoked Atlantic salmon (traditionally cured and single malt whisky cured)
FEATURES
By Jane Snow and Jane Snow,Knight-Ridder News Service | June 12, 1994
Flourless chocolate cakes have outlasted poodle perms, Michael Milken and the Berlin Wall.The signature dessert of the 1980s is still wildly popular in the '90s, long after other elements of '80s cuisine (remember pink peppercorns?) wound up in the trash.The cakes have a dense texture (kind of a cross between a brownie and fudge) and an intense chocolate flavor. In restaurants, they usually are served in tiny wedges, often adrift in puddles of creme anglaise. They have not just persisted, they have triumphed.
NEWS
By Rob Kasper | October 17, 2007
Now that apples, widely regarded as one of nature's most perfect health foods, are in season, the natural instinct is to wrap them in sweet coatings and make them sinful. Just like Adam and Eve, I have a weakness for wicked apples, and recently found several tasty examples of licentiousness on a stick. Candy Apple Man Address --Baltimore Farmers' Market, Saratoga Street between Holliday and Gay streets Phone --443-602-1319 Hours --8 a.m.-noon Sundays A medium-size apple dipped in caramel and rolled in nuts, $2.50, from the Candy Apple Man at the Baltimore Farmers' Market.
Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.