Member Since:
Sep. 2005
Cooking Level:
Professional
Cooking Interests:
Baking, Southern, Nouvelle, Dessert, Gourmet
Hobbies:
Gardening, Reading Books, Charity Work
Growing up in an international neighborhood in Miami, where men and women from around the world instilled in me the flavors, textures and nuances of their individual cospmopolitan and rustic cuisines, was educational and fun in those early years, and would serve as the foundation and passion which eventually became a career.
When other kids were skateboarding and surfing, I was meandering from house to house, culture to culture, where I stood on kitchen ladders because I was too small to see over the tables and counters, to watch and learn cooking secrets from around the world.
I now own a prolific catering company, and incorporate all those cultures and cuisines into my international fusion menus, with a leaning toward Cuban and Southern foods.
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Cake Balls
First, Allison, thank you for the recipe - it's innovative & makes a great presentation. As a 4-star professional caterer, I'd like to remind other reviewers to be kinder when reviewing a recipe. The submitter is generous of heart to share with you, and they've obviously tried the recipe as it's printed, and it worked for them. Try to remember this.
Now, In my catering kitchen, we first test a recipe as is. Allison's concept is wonderful.
(1) It took us 1.5 hours beginning to end to produce a beautiful, delicious product.
(2) I softened the icing in the microwave and GENTLY FOLDED 1/2 of the container into the WARM coarsely crumbled cake, for an excellent texture. I put the other half of the icing in the fridge for other uses. For those who used an electric mixer, you broke down the texture to mush. If you fold this properly as Allison intended, you will see small bits of cake. These bits will eventually absorb moisture as the finished product sits.
(3) We melted & tried a small amount of bark, but decided we preferred the taste of a dense ganache. The choice of outer coating is a matter of personal taste, but Allison's choice is not to be belittled. She likes it. That's what counts.
(4) I agree a pampered chef style egg separator is essential to the success. It worked perfectly to dip each ball and shake to remove excess. We dipped the separator now and then in warm water to eliminate buildup.
These were delicious! Thanks, Allison!
17 users found this review helpful
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Reviewed On:
Jan. 6, 2009
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Beer Bread I
I'm a prolific caterer and I've added this bread recipe to my repertoire because of its quick and easy preparation, and because my clients give it two enthusiastic thumbs up. One thing I do which no one else had addressed, is divide the batter between two small loaf pans, and then let it sit about a half-hour. It rises to about double its bulk, forms a crown, and produces a lighter, product ---- to die for! The 1/3 cup sugar addition others have mentioned is perfect and I add a handful of mexican-blend cheddar and jack cheeses (mix cheese with flour before adding beer.) Brush with butter and sprinkle with garlic salt half-way through baking, and repeat after removing from over. Perfect. Absolutely perfect.
298 users found this review helpful
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Reviewed On:
Feb. 18, 2006
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