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Achievable elevated desserts — laminated doughs, cakes, custards
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
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Achievable elevated desserts — laminated doughs, cakes, custards
Light-colored soy sauce — seasons without darkening, chawanmushi, dashi
Heavy-gauge roasting pan with rack — turkey, rib roast, pan gravy
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
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stack 2 large marshmallows for the "body;" secure with small amount of frosting. use additional frosting to attach cracker halves to back of marshmallow stack for the "wings." attach miniature marshmallows for the "arms" with additional frosting. cut licorice crosswise into 2 equal pieces. use small scissors to "feather" end of 1 piece for feather end of "arrow." attach small candy to other end for tip of arrow. use small scissors to carefully cut down center of remaining licorice piece to 1/4 inch of opposite end. bend 1 side to form the "bow"; trim other side to fit. dampen end slightly; press firmly into bended bow. attach bow and arrow to cupid with remaining frosting. decorate with icings, candies and sprinkles.