Stefin’s fresh off a “Perfect Pavlova” Zoom class with chef Skye McAlpine, author of A Table in Venice and A Table for Friends, recently released on July 9. Interested in making this marvelous meringue? You may want to try this recipe from Nigella, and consider making pavlova when you’re looking for a gluten-free treat. Andrea has also been enjoying online classes from the New Orleans Culinary & Hospitality Institute, check out their NOCHI Together Virtual Cooking Classes.
Recipe Review: Salted Caramel and Pecan Cheesecake Pots from Olive Magazine
What do you think about the combination of lemon and salted caramel? Both the hosts thought it sounded different, but gamely followed the recipe. Stefin found the filling a bit too bland, while Andrea thought it was a bit too tangy. Andrea was thrilled to find oat-flavored HobNobs in her local grocery and tried a new mascarpone from Vermont Creamery. She also found real Devon Double Cream and splurged on Fran’s Caramel Sauce which led to the overall dessert budget being higher than she wanted for a weeknight dessert. Overall, Andrea loved the make-ahead aspect of this dessert but will probably use only local (non-UK) ingredients next time to lower the cost, while Stefin wanted the dessert to be more cheesecake-y to live up to its name.
Bake Along: No Bake Grasshopper Pie from The Spruce Eats
This kitschy, retro dessert based on the Grasshopper cocktail has captured Stefin’s imagination and Andrea’s desire to have a crust that doesn’t use Oreos. Recipe developer Elaine Lemm has an interesting background with British roots and training at the Ritz-Escoffier in Paris. If you want to make your marshmallow fluff from scratch, refer back to Episode 154 for the homemade marshmallow recipe both hosts adored. You can also make your own homemade Creme de Menthe from Serious Eats. If you want to leave the alcohol out, sub mint extract and green food coloring instead. Bake along and post your photos in the Facebook Listeners group or tag @preheatedpod on Instagram.
Does Ingredient Temperature Matter?
What’s the official definition of “room temperature” ingredients? Will a refrigerated egg hurt your cake’s final results? These burning questions (and more) are answered in this week’s segment as the hosts explore when the temperature of baking ingredients really matters … and when it doesn’t.
Previously on Preheated …
Three Years Ago: Episode 36: Quick Bite: Affogato
Two Years Ago: Episode 85: Pretzel Problems & Summertime Reads
One Year Ago: Episode 134: Lazy Daisy Cake Nothing Short of Amazing
———————————————————————————————————— If you’re intrigued by our podcast, make it easy on yourself and subscribe on Apple Podcasts. That way you can listen to more than one episode, and have them download automatically on your phone or tablet. You can also bake along with us and share photos in our Facebook group, Preheated Baking Podcast Listeners. Finally, if you’d like a weekly email when our episode drops with the complete show notes and recipes, sign up for our weekly newsletter.
Amazon links are affiliate, meaning we receive a few cents when you purchase through our link.