Thursday, June 21st, 2012
It’s officially summer! School is out and the kids are home and, chances are, they’re eating you out of house and home. But we don’t want the high price of groceries keeping you and your family from having fun with food this summer. It’s the perfect time of year to go on a picnic or throw a backyard BBQ party.
Parents and Keebler want to help you with that high food bill and give you $1,500 to spend on groceries! To enter, simply submit an entry at this link.
The contest entry period is open until 11:59 p.m. C.T. on 7/31/12. Goody luck!
Read more about saving money on Parents.com:
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Thursday, October 6th, 2011
So what do you do when handed an irresistible invitation that reads, Scharffen Berger® Chocolate Maker Invites You to an Evening of Elevated Desserts with Acclaimed Pastry Chefs Elizabeth Falkner and Johnny Iuzzini? If you love chocolate and eat dessert first, you say “Yes, please!” and head to the event with the resident Food Editor (the lovely Erica Clark) to watch the chefs give new twists to classic sweets using Scharffen Berger® chocolate.
Foodies and fans of “Top Chef: Just Desserts” will recognize Johnny Iuzzini as one of the head judges (alongside Gail Simmons) and Elizabeth Falkner as one of the guest judges from season one. Iuzzini cut his teeth at Payard and is now the Executive Pastry Chef at Jean Georges restaurant in New York City while Falkner will soon be appearing on “The Next Iron Chef” and is the brainchild behind Orson restaurant and Citizen Cake bakery/ice cream parlor in San Francisco, CA.
In a room mostly full of women (yes, we do love our chocolate), Iuzzini started his demonstration of creating “Chocolate Pudding with Passion Fruit Gelée, Whipped Chocolate Crème Fraîche, and Cacao Nibs,” which was inspired by Jell-O Pudding Face ads, while Falkner began her demonstration of “Chocolate Gelato Sundae,” which was inspired by her love for ice cream. In order to make the ice cream solidify faster, Falkner used liquid nitrogen to freeze the milk-sugar mixture, which gave the demo a science-lab feel. (Both recipes are featured after the jump below.)
The audience was then divided into two groups to learn how to make each dessert (while wearing chefs hats and aprons). Ending up in Iuzzini’s group, I mixed dry ingredients (those are my hands, on the right, and me with Iuzzini, below) and watched as unsweetened natural cocoa powder and bittersweet chocolate became a trifle with layers of passion fruit gelée, devil’s food cake (that incorporated mayonnaise), chocolate crumble, crème fraîche, pudding, and for garnish: passion fruit seeds and freeze-dried raspberries.
Afterwards, we were given a taste of the deeply delicious desserts — the chocolate pudding was a combination of sweet/sour and smooth/crunchy while the gelato sundae (garnished with chocolate cake bits, cocao nibs, and marshmallow cream) was a combination of sweet/bitter and crunchy/chewy.
Moms (and dads) all need a little “me” time, so if you’re a parent who loves chocolate, baking, and creating unusual spins on traditional desserts, consider making these two desserts as a treat for the family (the gelato sundae is more child-friendly, though you won’t need a nitrogen tank at home to make it!). Or enter the “Elevate a Classic Dessert with Scharffen Berger® Chocolate Contest” for a chance to win a grand prize of $10,000. The contest period is between October 1, 2011 – January 2, 2012.
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