Cola-flavored extracts aren't necessary for cola flavor. After all, those extracts originally started as real ingredients, so why not go right to the source? This formula yields a beautiful cola concoction using all fresh and dried ingredients, readily available in most home refrigerators and spice cupboards. The one ingredient you might have to search for is gum arabic. It's there for mouthfeel rather than flavor, so if you don't have it, your cola will still be delicious; it will just seem a little thin.
Texas cowboys and cowgirls dip their egg sandwiches in this stuff for breakfast, they dunk their fried onion rings in it at lunch, and they cover their broccoli with it at dinner. It's the ultimate dipping sauce for cold pizza, the perfect accompaniment to crudités, And—oh, yeah—it's also a salad dressing.
Read through the entire recipe before starting to cook. Assemble everything and then begin. Once you are rolling, things move quickly. Marshmallows keep, covered, at room temperature three days. Do this once, and you will get the recipe's rhythm down easily.
There is nothing weak-kneed about this vegetable broth. It's big flavors hold their own in any dish where poultry or meat stocks are usually used.
This is good warm and cool and keeps in the refrigerator for a day or two.
The better the cream, the better the butter. It's worth checking out local farms for their cream. And, yes, different creams do have different tastes. It's that "terroir" thing.
A homemade gelatin dessert without artificial flavors and synthetic dyes is a great thing that almost nobody gets to experience anymore. It is simple - a good fruit juice jelled with unflavored gelatin.
First thing you should know is that these donuts are worth eating a full day after you fry them.
Tasting of hazelnuts with a hint of tang, creme fraiche is France's favorite form of cream for cooking. With more body and complex flavors than fresh sweet cream, creme fraiche is a thick, rich, custard of a cream. It thickens without curdling, a little goes a long way in fast pan sauces, and blended with fresh herbs and a dash of fresh lemon, creme fraiche is splendid over seafoods and poultry. Dollop it over fresh fruit, or whip and lightly sweeten to frost or fill cakes. This is a home version that comes close to the real thing.
Ingredients