Grand Marnier Souffle

Berry soufflé. (Photo credit: Wikipedia)

By Juvy S. Iliwiliw




A souffle is made from a light batter leavened by whipped egg whites. In the heat of the oven, the air in the egg white foam expands to make the souffle rise. Souffles should be served directly from the oven, before they have a chance to deflate. Souffle dishes, made of ceramic to help hold in the heat, have tall, straight sides that are usually greased and then dusted with sugar (or, for savory souffles, bread crumbs) to help the batter climb the side of the dish.

You can give it a try with souffle in this Grand Marnier Souffle recipe. It is made for everyone who wants to experiment doing souffle in the simplest cooking idea.

Autumn Fruit Strudel

Pastry made with phyllo (Photo credit: Wikipedia)

By Juvy S. Iliwiliw





Filo (or phyllo) dough, best known for its use in Greek and Turkish pastries like baklava, is sold in the freezer section of large grocery stores. It is an elastic dough pulled into very thin sheets and cut into large rectangles. Follow the instructions on the box for thawing. When working with filo, keep the unused dough sheets stacked under a piece of plastic wrap or a barely damp kitchen towel until you are ready to use them; otherwise, they may become brittle and tear easily. Frozen filo dough keeps well, but not indefinitely; it becomes dry or sticky if stored for too long.

It is best if you will only buy filo dough just enough so as not to store it for a long time and just waste your money or think of other recipes in order to consume all your filo dough in one cooking. Autumn fruit strudel can be added to your menu and make use of your filo dough and at the same time enjoy the savings from unused dough.

Summer Berry Trifle

Summer Berry Trifle (Photo credit: esimpraim)

By Juvy S. Iliwiliw




Fruit brandies, or eaux-de-vie, are distilled liquors made from a variety of fruits. White the most common brandy is made with grapes, framboise is derived from raspberries, Kirsch from cherries, Poire Williams from pears, and Calvados, a specialty of the French region of Normandy, from apples. These brandies are not sweet, but instead reveal an intense fragrance and flavor of the fruit from which they are made. It often takes as many as  18 pounds (9 kilograms) of fruit to make a small bottle of eau-de-vie.

Summer berry trifle recipe will be the next goodies you can do that would make use of fruit brandies. This is another thrill knowing that one can taste a brandy that doesn't necessarily served in a cocktail glass.

Apple-Brandy Crepes

A sweet crêpe opened up, with whipped cream and strawberry sauce on it (Photo credit: Wikipedia)

By Juvy S. Iliwiliw




Crepe-Making Savvy. These thin, tender pancakes can be topped with sweet or savory ingredients after being folded. They are best made in a hot, well-seasoned crepe pan, a flat-bottomed pan with sides that are flare slightly. The first crepe you make is "for the pan", it won't turn out, but it allows you to determine the proper heat level for the pan (the batter should sizzle when it hits the pan.) Use a flexible heatproof spatula to turn the crepe after the edges are golden and the sides begin to curl, cook the second side briefly. Crepes should be soft and flexible, never brittle.

Apple-brandy crepes recipe will be good to try to experience making crepes for the first time or even if you are a seasoned cook who just want to try another crepe recipe. It has a different kind of sizzle brought by the goodness of brandy.