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    Savoring Sweet: My Journey to Discovering the Ins & Outs of Using Herbs & Florals in Sweets
    Savoring Sweet: My Journey to Discovering the Ins & Outs of Using Herbs & Florals in Sweets
    Savoring Sweet: My Journey to Discovering the Ins & Outs of Using Herbs & Florals in Sweets
    Ebook115 pages57 minutes

    Savoring Sweet: My Journey to Discovering the Ins & Outs of Using Herbs & Florals in Sweets

    By Flora Caputo

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    About this ebook

    There is a revival in using savory herbs and edible florals in the kitchen, particularly in cocktails and desserts. This book gives some guideposts as to what herbs and flowers work with what ingredients so that you can get creative with your garden bounty in a smart way. Each herb and flower has a recipe developed by the author to give you some inspiration in the kitchen.
    LanguageEnglish
    PublisherBookBaby
    Release dateJan 8, 2014
    ISBN9781483517186
    Savoring Sweet: My Journey to Discovering the Ins & Outs of Using Herbs & Florals in Sweets

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      Book preview

      Savoring Sweet - Flora Caputo

      twine.

      Know Your Technique Options

      Here are some simple techniques to adding herbs to your sweeter recipes

      Go Bold: If you are using a subtle herb (or are just plain confident in what the herb is going to do for your recipe); chop it up fresh, throw it in, and don’t look back!

      Go Subtle: Maybe you just want a haunting hint of something to keep dinner guests guessing? Maybe you have an idea what the herb is going to do for your dessert, but you’re not brave enough to go all out. Maybe you want a creamy texture or clean presentation without herb bits throughout your dish? If you answered yes to any of these, then infusing your herbs in a liquid is a safe bet. If there’s a liquid addition in your recipe, then use it as your infusion base. It could be melted butter, milk or cream. Also consider glazes, syrups or sauces by using liquids such as wine, honey or simple syrup as a way to get a subtle herb flavor. Whatever your liquid is, either bundle-tie your whole fresh herbs in cotton kitchen twine or wrap it chopped in a cheesecloth bundle with a cotton tie. Heat your liquid to near boil in a small sauce pan with the herbs submerged. Take off the heat and cover, infusing the liquid for at least 15 min. The longer you infuse the herbs, the stronger the flavor. The more you chop up your fresh herbs, the more oil is released and the stronger the infusion. Taste with a teaspoon and see how strong you want the herbal notes to be in your dish, and go from there. When it’s as strong as you like, remove the herbs easily, squeezing all that herb goodness out into your liquid and discard the bundle. Use your liquid infusion however you see best for your recipe.

      Go Soft: Creating herbal sugars or cocoa is another lovely, easy way to give an herbal boost quickly and easily to a dish. In a spice grinder, add a tablespoon or so of fresh herbs to a cup or so of sugar, and grind together. Store the sugar in a labeled, airtight jar. You can also layer whole herbs in between layers of sugar or cocoa for one day or up to one week. When ready, discard the herbs and store the rest in an airtight container. These subtle blends can be used in your recipes. You can also sprinkle the sugar on top of things or as a garnish for a very soft hint of an herbal

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