A visit to Roswell led me to a very enjoyable stop at Henri's. This family bakery has operated at various locations in Atlanta since the 1920's. The proprietor was clearly very proud and extremely gracious. They offer a full range of lunch sandwiches as well as a full selection of sweets.
Both of my cookies were delicious. The almond macaroon gave me an intense hit of almond flavor and that trademark soft texture. I think of the cheese cookie as very southern; mine had a soft, crumbly, and comforting texture matched with the bite of cheese.
I made candied ginger a few years ago. It's not something I would do every day but I had a lot of fun doing it. I recently acquired a pressure cooker and it inspired an interesting idea to me: why not make candied ginger in the pressure cooker? It should be very soft and flavorful. Here is the result. I peeled two large ginger roots, cut them into small cubes, and put them in the pressure cooker with heavily sugared water. The traditional method first boils the ginger in plain water to soften it and then again in sugar water to candy it. The resulting candy was very tender but still with the characteristic ginger texture. It was also sweet without being overpowering. The traditional method leaves a lot of sugar crystallized around the ginger. The pressure cooker gives a much more subtle result. The ginger stays moist even after it cools but you can dry it in the oven at 350 degrees for about 10 minutes. That inspired me to dip it in chocolate. While I was in the b...


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