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Classic Lemon Tart

How to cook: Classic Lemon Tart Lemon tart – wobbly, sharp, creamy, but acidic – is on outrageously delicious dish. In France, a tarte au citron is often a slim, very elegant offering, not heavily filled. The ideal is to make it a few hours before you intend to eat it, then serve it warm […]

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Baked Alaska

The thin layers of ice cream are separated by crunchy graham crackers and pure, fudge sauce, you can also add sparklers for a bit of drama. Assemble this desert the day before, and make sure to clear a space in your freezer before you start assembling. This recipe can easily be cut in half, just […]

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How to make – Veal Stock

How to make veal stock.   Ingredients:   Preheat the oven to 425  deegres, F. Lightly oil a roasting pan large enough to hold the veal bones in a single layer. Place the empty roasting pan in the oven until it is very hot, about 8 minutes. Spread the bonus in the pan in a […]

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Hot Fudge Sauce

How to make Hot Fudge Sauce: Ingredients: —— —— Directions: In a large suacepan, whisk together the sugar, cocoa, salt and 1 cup of water. Bring to a simmer over medium heat. Remove from the heat and add the cream, corn syrup, vinegar, and 2 ounces of the chopped chocolate. Return the pan to medium-high […]

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