![]() A round, crimped foil pan with the red cardboard top sported a photograph of a coffee cake, sliced, crumbs on top, a swirl of cinnamon inside. Others have beloved taste memories from childhood grocery store foods that have either disappeared or been altered out of all recognition over time.įor me, some of those treasures were Morton’s Honey Buns (a frequent dessert, heated in the toaster oven, me burning my finger as I swiped up the melted sugar glaze), Taylor Pork Roll in any breakfast iteration (see this post from Serious Eats to get a taste), and Sarah Lee’s Butter Streusel Coffee Cake.ĭo you remember the red box? Behind the door in the freezer aisle, a certain section held the promise of warm, fragrant, buttery nirvana. Many people have taste memories tied to family, often to a parent or grandparent who first started teaching them to cook. My goal is to be the person who makes them one of those meals. Where they were, whom they were with, the taste of what they ate are still powerfully immediate for them. They can still taste, smell, bring up every aspect of what that food was like for them. Those meals are as vivid in their memory now as they were when they were first experienced. My philosophy and goals around cooking basically come down to this: any person I would want to hang around with has at least 3 meals in their life that they have never gotten over. People who work in food are intense, passionate, and not about to have a pat answer to what is, to them, a superficial and ultimately irrelevant question.Ī better question is, what motivates you to build your career around food? I have a lot of answers to that one.įood, to me, is a form of communication, intimacy, caring, surprise, delight, nurturing, creativity, and adventure. While the question is well-intentioned, it just plain misses the point. Tip: Serve your home made cheese cake with your favorite Royal Dansk Danish Butter Cookies and blueberries.Working in the business of food, I'm often asked, "What's your favorite thing to cook?" *Gelatine can usually be found by the jell-o and puddings in the baking needs aisle Pour the cheese mix on top of the butter cookie crust, cover and cool down in the fridge for 2-3 hours. Whip the gelatine mix into the cheese cake fill. Pour over the gelatine/sugar mix and stir until completely disolved. ![]() Mix lime juice and water and heat to boiling. Gelatine mix: Mix the gelatine powder and the sugar. Then add the remaining creme cheese, coconut milk, lime zest, lime juice and sugar. Put a little of the cream cheese into a bowl and smush the vanilla seeds into the cheese until thoroughly mixed in. ![]() With a sharp knife, cut the vanilla pod down the middle until "butterflied". Organic lime (zest from 1 lime and 1 Tbsp juice)Ĭheesecake fill: Leave the ingredients on the countertop for 30 minutes to allow them to reach room temperature. Organic lemon (zest from ½ lemon and 1 Tbsp juice)Ĭheesecake fill option 2 (coconut & lime flavored)ġ.75 oz coconut milk (regular, not light) Bake it in the oven with tin foil on top for approximately 8 minutes at 350☏. Place the cookie mixture on the bottom of a pie pan lined with a piece of non-stick pan lining paper. Butter Cookie base:īlend the cookies and the butter in a food processor for 1-2 minutes. Easy and delicious cheesecake recipe with Butter CookiesĪ buttery crisp crust featuring our deliciously Danish butter cookies helps make this simple dessert recipe a crowd-pleaser.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |