Ricotta “Vegetable Carpaccio”

This appetizer was served at a recent Zingerman Bakehouse demonstration/participation cooking class and was a favorite with everyone. Baguette slices were lightly toasted, ricotta was generously spread on each piece and topped with veggies which were lightly marinated. Some of the recipes the students made and others like this recipe the instructor  made, but we … Continue reading

Swiss Buttercream

This buttercream recipe comes from Zingerman’s, which is used for the filling between two layers of cake and also to crumb coat the cake before covering it with fondant. I always crumb coat my cakes first before applying the final layer of frosting.  It holds the crumbs in place.   Interesting (6-23-13) I just saw in one of my … Continue reading