Thursday, April 26, 2007

Recipes-marzipan, compound butter and more!


Almond Paste 8oz.
Confectioners Sugar-sifted 8oz.
Fondant 2oz.
Glucose/corn syrup 1oz.
Brandy drops
20 min to make:
1.on 1st speed, use a paddle to blend together almond Paste and confectioners sugar for 2 min.
2. Add Fondant, glucose and brandy. mix on 1st speed until marzipan is smooth.
3. store in airtight container or at RT in double bags.
this is enough to thinly cover a 10" cake.
Garlic Butter--not your average butter

1c Butter
4 cloves garlic
2 Tbsp Parsley
2 Tbsp. Watercress

Roll into log..and freeze or refrigerate..depending on storage time.

Slice into coins and use with Fish, steak, potatoes, eggs, whatever needs a little garlicy butter.


Post a Comment

<< Home