Amaretti not pretentious enough for you as an after dinner biscuit. Today, we’re trying out Ken Forkish’s recipe for Lagniappes from Flour Water Salt Yeast. I’ve always wanted to develope an after dinner biscuit for my back pocket so this is my first trial run; almond biscuits, finished with cream and sugar. Read on for …
What’s a man to do with too much cream? Freeze it of course! One of the many benefits of restaurant work, is wastage. Not so much from a business perspective, but on a personal note, it’s great! This week it was 1.2 litres of cream that I needed a use for. The first thing that …