Posts for September 27th 2012
Sherbet is usually thought of as somewhere between ice cream and sorbet. Unlike ice cream, sherbet doesn't have eggs, and unlike sorbet, sherbet does have milk. Sherbet has a creamier texture like ice cream but doesn't take nearly as long to make since you skip making the custard.
Be sure to use ripe mangoes for better texture; to make it even smoother, strain the mango puree before you blend it. This light, tangy, and fruity mango sherbet is the perfect way to end a festive soiree — for both kids and adults alike. If you are ready to try your hand at a simple mango sherbet, keep reading for the recipe.
- The most expensive cupcake in the world — Zagat
- A hilarious recap of the Top Chef finale — Grub Street NY
- How Jack Daniel's whiskey barrels are born — HuffPost Taste
- Eat now or freeze for later: 21 casserole dishes — Delish
- Justin Timberlake will play restaurant critic in upcoming film — Eater
- Move over M&M's, "unjunked" candies have arrived — Food Republic
- From Dublin D.P. to Taylor's Tonics Chai Cola: a soda expert's favorites — Tasting Table
- Taste-test before you buy: Nuts and seeds are expensive, but buying them in bulk is not only more economical; it also allows you to taste a few to make sure the batch is fresh and not rancid. Additionally, those from the bulk bins tend to have a higher turnover than prepackaged nuts, so there's a lower chance of rancidity.
- Only buy what you need: Ignore the special two-for-one sales, and only buy what you need for the week. It's better to replenish your nut and seed stashes frequently to ensure that you are using the freshest nuts and seeds available, rather than cashing in on deals, because chances are that, if they're on sale, the nuts and seeds are past their prime.
- Buy whole, raw nuts: Chopped, sliced, ground, or blanched nuts and seeds have a shorter shelf life than whole, raw varieties. These processed versions produce oxidize faster, because the oils inside the nuts and seeds are exposed to more air. When it makes sense for your recipes, try to avoid precut varieties.
While li hing mui (and not li kung hi, as I've embarrassingly and incorrectly called it for weeks) may be foreign to most American palates, it's as popular in Hawaii as dried chiles are in Mexico. Hawaiians sprinkle the sour, plum-based powder, pronounced lee-hing-moo-ee, on just about any snack food: dried mangos, gummy bears, and even dried squid. And, despite it typically turning up on convenience-store treats, it even has a place in fine dining. Contributing editor Sara Yoo encountered (and couldn't get enough of) the zingy powder at
Enjoy the flavors of Fall with an irresistible mix of pumpkin and cinnamon in this swirled pumpkin bread by The Pilot's Daughter.
This swirled pumpkin bread is a play on Pepperidge Farm's Pumpkin Spice Swirl Bread. You can find this bread on the shelves for a limited time, but in case you can't . . . try making it. This bread is great for breakfast or as a snack. The best part about it is that it is not too sweet and has just the right amount of cinnamon and sugar. Kick off the Fall season with this flavor-filled bread!
For the full recipe, check out her blog, and be sure to upload your latest food-related obsessions with us in the YumSugar Community. If you're on Instagram, then join us by tagging your pictures with the hashtag #savorysight.