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Quote by Kristen Callihan

“Can you do mango cream in the croquembouche?" Mangoes must have been a thing with them, because Saint grinned. "Of course. How about two croquembouches and perhaps glace au beurre noisette to accompany?" "I think you're my hero," Delilah said with a relieved sigh. "Dessert hero," Saint corrected, but he was smiling, too, in a reserved way that reminded me too much of myself. "Thanks, man. Seriously." "It's not a problem." "What was that last bit you mentioned?" Emma asked, looking a little glazed in the eyes. The woman really did love her desserts. "Browned-butter ice cream. I'll be serving it more as a semifreddo, though, considering the time." "Lord save me." She fanned herself.”

Quote by Kristen Callihan

Book:Make It Sweet
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Make It Sweet

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Kristen Callihan

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“SOME PASTRY TERMS Chef de pâtissier: pastry chef Gâteau: rich, elaborate sponge cake that can be molded into shapes, typically containing layers of crème, fruit, or nuts Pâtisserie(s): pastry/pastries Brioche(s): a soft, rich bread with a high egg and butter content Pain aux raisins: a flaky pastry filled with raisins and custard Chaussons aux pommes: French apple turnovers Pâte à choux: a light, buttery puff pastry dough Éclair: oblong desserts made of choux pastry filled with cream and topped with icing (often chocolate) Tarte au citron: lemon tart Macaron: a meringue-based confectionary sandwich filled with various flavored ganache, creams, or jams Croquembouche: a cone-shaped tower of confection created out of caramel-dipped, cream-filled pastry puffs and swathed in spun sugar threads, often served at French weddings or on special occasions Saint-Honoré: a dessert named for the patron saint of bakers and pastry chefs Pâte feuilletée: a light, flaky puff pastry Vanilla crème pâtissière: vanilla pastry cream Hazelnut crème chiboust: a pastry cream lightened with Italian meringue Paris-brest: a wheel-shaped dessert made of pâte à choux and filled with praline cream. Created in 1910 by chef Louis Durand to commemorate the Paris-Brest, a bicycle race.”

FrenchPastriesDessertsConfectionsGlossary
Book:Make It Sweet
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“I kind of associate people with flavors. My grandpa? He's an acquired taste, but the closest I can get is crème brûlée. A caramelized shell on the outside. Burnt, bitter notes. But crack the surface, and you find nothing but sweet custard. And Granny? She's a lemon meringue pie. A classic. Pillowy, silken-sweet egg whites, tamed with a hint of sour lemon and a snap of rich, buttery crust." Squinting at him, she stopped rambling, feeling naked under his smoldering gray gaze. She lifted her heavy twists off the spot between her shoulder blades and fanned her neck. "Told you it was weird." "It's not. It's beautiful." He looked down at the water, then met her eyes. "Do you have one for me?" "I didn't. Before. I tried to figure you out, but nothing ever fit. I think maybe because my doubts got in the way. But now...?" "Now?" She traced her finger along the veins in his arms, watched his breath catch. "A ginger cookie. Not a gingersnap. Those are brittle and grate against your teeth. You're a chewy molasses cookie, the kind that gives when you bite into it, with exciting zings of crystallized ginger and pops of raw sugar." She dipped her chin, leaning on the railing again. He moved behind her and slipped his arms around her waist, melting her to the core. He placed his mouth right by her ear, his breath tickling her neck. "What I'm hearing is, you like things a little spicy." Laughing, she craned her neck around to catch the gleam in his eyes. "That's what you got out of that?" "I heard what I heard.”

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Book:Digging Up Love
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“I tap the link, and it opens up a bright, cheery, robin's-egg blue web page. P&P Bake, it's called. It's clearly one of those WordPress blogs converted into a website, but that doesn't make it any less captivating--- the pictures on the posts are so vivid, I can practically taste them through the screen. I scroll down, glancing at the dessert names, lingering on the pictures. The most recent is Tailgate Trash Twinkies, which are apparently a homemade cake roll infused with PBR; I scroll down and see A-Plus Angel Cake, and Butter Luck Next Time Butter Cookies, and then--- And then, on Halloween, there's an entry for Monster Cake. My breath stops before it can leave my chest, my entire body stiffening on the couch like a corpse. There's no mistaking it. I may have a bad habit of eating Pepper's baked goods so fast, it threatens the time-space continuum, but the bright colors and gooey mess of that cake are so distinct in my mind and in my taste buds, I could see it in another life and immediately identify it. Yet my brain still refuses to process it, and I'm still scrolling as if I'll blink and it will disappear, a vivid, sleep-deprived teenage hallucination. But the further I scroll the worse it gets. The So Sorry Blondies. The Pop Quiz Cake Pops she and Pooja were eating the other day. A few things I've never heard of before, with irreverent, silly names, some of which must be Paige's, but others that are so distinctly Pepper it stings to read.”

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“I want coffee to taste of coffee. Maybe a little cream and sugar. I do not want coffee that tastes of potpourri or fruit or nuts or like licking the bottom of my spice drawer. And while I should not be eating donuts to begin with, I REALLY don't want to waste precious donut-related calories on Dunkin'. I'll head to the Doughnut Vault for a pistachio or coconut old fashioned, or maybe grab a Chocolate Bacon from Fritz Bakery for a real treat.”

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Book:Out to Lunch
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“The last meal aboard the Titanic was remarkable. It was a celebration of cuisine that would have impressed the most jaded palate. There were ten courses in all, beginning with oysters and a choice of Consommé Olga, a beef and port wine broth served with glazed vegetables and julienned gherkins, or Cream of Barley Soup. Then there were plate after plate of main courses- Poached Salmon and Cucumbers with Mousseline Sauce, a hollandaise enriched with whipped cream; Filet Mignon Lili, steaks fried in butter, hen topped with an artichoke bottom, foie gras and truffle and served with a Périgueux sauce, a sauté of Chicken Lyonnaise; Lamb with Mint Sauce; Roast Duckling with Apple Sauce; Roast Squash with Cress and Sirloin Beef. There were also a garden's worth of vegetables, prepared both hot and cold. And several potatoes- Château Potatoes, cut to the shape of olives and cooked gently in clarified butter until golden and Parmentier Potatoes, a pureed potato mash garnished with crouton and chervil. And, of course, pâté de foie gras. To cleanse the palate, there was a sixth course of Punch à la Romaine, dry champagne, simple sugar syrup, the juice of two oranges and two lemons, and a bit of their zest. The mixture was steeped, strained, fortified with rum, frozen, topped with a sweet meringue and served like a sorbet. For dessert there was a choice of Waldorf Pudding, Peaches in Chartreuse Jelly, Chocolate and Vanilla Èclairs and French ice cream.”

CoursesTenPotatoesSeafoodDessertsFowlMenuTitanic
Book:White Truffles in Winter
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“With the heady scent of yeast in the air, it quickly becomes clear that Langer's hasn't changed at all. The black-and-white-checked linoleum floor, the tin ceiling, the heavy brass cash register, all still here. The curved-front glass cases with their wood counter, filled with the same offerings: the butter cookies of various shapes and toppings, four kinds of rugelach, mandel bread, black-and-white cookies, and brilliant-yellow smiley face cookies. Cupcakes, chocolate or vanilla, with either chocolate or vanilla frosting piled on thick. Brownies, with or without nuts. Cheesecake squares. Coconut macaroons. Four kinds of Danish. The foil loaf pans of the bread pudding made from the day-old challahs. And on the glass shelves behind the counter, the breads. Challahs, round with raisins and braided either plain or with sesame. Rye, with and without caraway seeds. Onion kuchen, sort of strange almost-pizza-like bread that my dad loves, and the smaller, puffier onion rolls that I prefer. Cloverleaf rolls. Babkas. The wood-topped cafe tables with their white chairs, still filled with the little gossipy ladies from the neighborhood, who come in for their mandel bread and rugelach, for their Friday challah and Sunday babka, and take a moment to share a Danish or apple dumpling and brag about grandchildren.”

BreadOld FashionedCookiesJewishPastriesDessertsDanishBakeryChallahRugelachKuchenLangersMandel Bread
Book:Wedding Girl
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