Bird’s Milk is a confectionary and a cake known and loved all over Eastern Europe. There are different versions and different recipes in every country. As a cake, it’s mostly a white, rich souffle between a thin layer of delicate sponge on the bottom (or two thin layers of sponge) and a chocolate glaze on top. One generation passes recipes to the next for decades now. As the name suggests, it’s a delicacy compared to something from a fairy tale.
This Blondie recipe features fresh Texas peaches and pecans. Having a generous amount of chocolate and butter, it and retains a lot of moisture when baked. I use French caramelized chocolate by Valrhona for my Blondie to make it fancy and luxurious. Its texture is delightfully soft and flavorful, and the color is golden caramel — it’s like our Texas early summer, you’ll!
Lviv syrnyk is the most popular dessert in Western Ukraine. It is a Ukrainian cuisine treasure and existed way before its worldwide popular counterpart Japanese souffle cheesecake. Both of them belong to the same category of desserts — light, fluffy, dreamy, and amazing with hot bitter drinks like black coffee and tea. Unlike Japanese cheesecake, Lviv Syrnyk is made with real homemade cheese with high-fat content. It is flavored with fresh lemon zest and juice and glazed with chocolate.
…it was about 10 years ago when this video went viral. Dr. Herve This (idea) and Heston Blumenthal (popularization) were behind this simple and pure chocolate mousse. This recipe is simple and easy to make at home. You don’t need any special equipment — a bowl, an ice bath, and a whisk is al you need. And good chocolate. Just add water! Or fruit water. Or bubble water.
Distilled alcohol was known in Latin as aqua vitae and translated to Scottish Gaelic as uisge beatha (ускеба, произносится слитно, ударение на “у”). A Scottish gaelic craeg is steep rugged mass of rock, especially a cliff or vertical rock exposure in the north of England or in Scotland. So, I named this dessert whiskey mountains.