Recipes For Every Cook

August 3, 2015|Georgeanne Brennan

Although we think of lavender as a perfume, it also has culinary uses. Used culinarily, lavender exudes a nuanced peppery flavor, with a hint of intense aroma. Here the lavender... Read more...

Café Cream Crème Brûlée

August 3, 2015|Georgeanne Brennan

Because cracked coffee beans are used to flavor the custard rather than powdered coffee, the custards remain classically cream-colored, but have the rich taste of cream-laced coffee. If concerned about... Read more...

Rosemary-Orange Crème Brûlée

July 31, 2015|Georgeanne Brennan

The tart-sweet flavor of orange zest combined with the slightly peppery properties of fresh rosemary infuse the custard mixture with a subtle taste of the Mediterranean, where orange groves abound... Read more...