Lisa Lewis Profile - Allrecipes.com (18027508)

cook's profile

Lisa Lewis


Lisa Lewis
 
Home Town: Oviedo, Florida, USA
Living In: Sanford, Florida, USA
Member Since: Nov. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Italian, Southern, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Camping, Biking, Photography, Reading Books, Wine Tasting, Charity Work
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Marshmellow Fondant
Sandcastle Cake
Easy Paella
About this Cook
My Husband and I enjoy traveling and trying new foods everywhere we go, then attempting our own versions when we get back home. Other than our kitchen experiments, I really enjoy baking, and have made all sorts of wedding, birthday, and specialty orders for friends.
My favorite things to cook
I love baking, especially specialty cakes and cookies. Stews are another favorite of mine, and I'm just getting into the yeast breads. And I really enjoy making Christmas cookies. We've recently begun grilling pizza, and it's the new household favorite.
My favorite family cooking traditions
My whole family cooks, and since we all love trying new recipes, it's hard to find a 'tradition' - the menu changes every year. One thing that persisits, though is my Christmas plum pudding. My grandmother gave me an antique pudding mold one year, and ever since, we've enjoyed a brandy-soaked, densely fruited, guiness-based plumb pudding with a home-made hard sauce after our presents on Christmas day.
My cooking triumphs
Wedding cakes! The engineering alone should be a college course. I especially love making hand-formed gum paste decorations for the cakes. I also just developed my first completely original cake recipe, which was a huge hit. I always cook from scratch, using fresh and often organic ingredients, and people are always surprised what a difference they taste.
My cooking tragedies
I hosted the dessert segment of a progessive dinner for the young adults at our church. I knew there were several well trained cooks in the midst, so I chose to impress with a Baked Alaska. Flourless brownie, 2 types of Ben & Jerrie's ice cream, and a merangue, which, when I torched, went sliding like a lava flow off the Alaska! Merangue and melted icecream were flying off my cake stand and onto my counters, while guests were trying to scoop up as much merangue as they could catch. I later learned you can freeze the merangue, which would have kept it on the cake...oh well! At least it was memorable!
Recipe Reviews 30 reviews
Turkey Brine
I used a variation of this for my bird this year to rave reviews. People said they had never tasted a better bird, and I am inclined to agree! I did half broth and half apple cider, mainly because I like a little sweetness, and because I only had 2 quarts of broth. Also added 1/2 cup brown sugar, and skipped the savory, since I didn't have it, and used poultry seasoning instead. It was SO good! I then cooked it according to Alton Brown's recipe for a brined bird, with aromatics in the cavity, and with fresh sage and whole garlic cloves stuffed under the skin. Delish!

4 users found this review helpful
Reviewed On: Nov. 28, 2011
Panna Cotta
This is so good! Better than the first time I had it, and that was prepared by Italian chefs! I used this recipe to fill about 100 small chocolate dessert shells for a cocktail reception. Beyond delicious - I will be making this again, and soon, but full sized.

8 users found this review helpful
Reviewed On: Nov. 7, 2011
Coconut Cake IV
Really, really good! I think it needs a touch of vanilla, but other than that, it's pretty darn good the way it is. Holds up really well - used it as the base of a wedding cake. Best a day or two later.

5 users found this review helpful
Reviewed On: Aug. 3, 2011
 
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