Chef Toni Sakaguchi from The Culinary Institute of America shows us how to make a classic French dessert: brown butter raspberry financiers with chocolate raspberry ganache, made with Butter of Europe. The richness of the dark chocolate and fruity tart flavor of the raspberries in the ganache is the perfect companion to these buttery financiers. To make this classic French dessert, of course Chef Toni is using French butter. The higher fat content creates a beautiful buttery flavor and texture in these financiers.
Chef Toni Sakaguchi from The Culinary Institute of America shows us how to make classic French madeleines made with Butter of Europe. For an unexpected twist, she is flavoring these buttery madeleines with lemon zest and cardamom, and filling them with blackberries and lemon curd. Madeleines are little French cakes with a wonderful cookie-like crust on the outside and a tender buttery cake-like crumb on the inside. Perhaps bringing back memories of childhood, you will love these airy, tender and buttery madeleines!
Need a post-workout pick-me-up? These tasty, high-protein energy bites are deliciously flavored with coconut, nut butter and beans. These high-protein energy bites are as irresistible as they are healthy and convenient. And they're kid-friendly, too!
These decadent fudgy vegan cream cheese swirled chocolate black bean brownies are deliciously dairy-free, gluten-free and plant-based! In place of cream cheese, chef Toni Sakaguchi from The Culinary Institute of America uses Daiya's dairy-free Plain Cream Cheeze Style Spread, which is a perfect replacement for any recipe that calls for cream cheese. With the tasty additions of lemon zest, lemon juice and vanilla, you will love these super fudgy, creamy, dreamy brownies!
The 2021 Menus of Change Leadership Summit: Virtual Edition will be held June 22-24. This summit explores issues critical to the rebooting of the food and hospitality industries, and the health of our planet. Attendees will have an opportunity to connect with top presenters including nutrition and environmental scientists, consumer insights experts, climate communications specialists and biodiversity leaders. Request your invitation today.