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Where to find Tahitian Vanilla

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

I just had a reader ask about purchasing Tahitian vanilla that I mention in the Creme Anglaise blog.  I know it is difficult to find in a lot of places, including where I live.  However, it is available on the internet.  Here are 3 places I trust:

www.kingarthurflour.com
www.nielsenmassey.com
www.williams-sonoma.com 

Considered liquid gold in the pastry field, be aware this is more expensive than Madagascar or other real vanillas.

Cheesecloth substitute

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Just ran across this blog about butter muslin being better than cheesecloth in the kitchen http://www.davidlebovitz.com/2014/01/etamine-cheesecloth/.  It is available on www.amazon.com.  As with cheesecloth or any new fabric used for kitchen purposes, be sure to wash it in warm water and rinse well before first using it.  Fabrics have sizing in them which you don’t want to incorporate into your dish.

Printing Recipes from this Blog

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

I want to make sure everyone who wants to print out my recipes knows there is a print button at the end of each recipe.  When clicked, it will send you to a page where you can print, email or save as a PDF the recipe.  But in addition, and really important, you can delete all the photos so you have a printed page only by going to the top bar where it will give the option of deleting them.

Hope this helps.

 

Orange Cream Sauce

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2017. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

This is a perfect sauce for the Unbelievable Cheesecake with or without berries.  Drizzle it over the plain cheesecake or  just top your cheesecake with berries and drizzle with this sauce for a new high in cheesecakes!

6 tablespoons unsalted butter
1/2 cup sugar
1/2 cup orange juice, freshly squeezed
1/4 cup lemon juice, freshly squeezed
2 tablespoons Curacao, Triple Sec, Cointreau or Grand Marnier
2 tablespoons Brandy
1/4 cup 40% cream
1/2 teaspoon cornstarch

Melt butter in a saucepan.   Add the sugar, orange and lemon juice; bring to a boil and boil hard for 3 to 4 minutes until somewhat thickened.  Add the orange liqueur and brandy; boil another 2 minutes to return to thickness.  In the meantime whisk the cream and cornstarch together.  Remove the orange mixture from the heat and let the boiling subside.  Add the cream mixture; return to heat and, stirring constantly, bring back to a boil and cook for 2 minutes.

Cool completely if storing in the refrigerator.  Serve warmed but not hot.

Yield:  1 cup

Notes:  The times given are approximate depending upon the size of the saucepan. However, a little thinner or thicker really doesn’t matter.  This may be made several days ahead and stored in refrigerator.  Bring to room temperature before using.