View allAll Photos Tagged vanillasyrup
Resolution Cake - Pear Caramel Cake of Christophe Felder
It was a very bad year with regards to photography, and especially with regards to food in my life.
So as a kind of New Years resolution - well knowing they never work - I made my favorite cake.
Because, everything is getting better, no?
Yes, there are no props in the picture, but at least its not snapped with a mobile..... BIG improvement.
So, I solemnly plan to be more active on Flickr (and in my kitchen) this year.
Anyhow, back to the cake.
A fluffy dream of pure and delicious calories ;-) taking (me...) at the least six hours to make...
A chocolate sponge. Ok, two of those.
Vanilla syrup.
Caramelized vanilla infused pears.
Caramel sauce.
Caramel mousse.
In short, the very best cake out there.
Actually, normally, it is also covered in caramel crisps - but, alas, time is a limited commodity. Well, a good reason to make it again. Some day ;-)
A quick snap of the dessert I made to take to my Mum's on Christmas Day, just before we all had a slice!
Pears poached in vanilla syrup on a classic pavlova base, filled with whipped goat's milk double cream.
Strobist Info: Godox AD200 with a 26-inch octo-softbox camera left and slightly behind and above the subject. Small white V-flat directly camera right of the subject.
This is Aces and Eights, a cocktail created by Jarred Weigand for Death & Co in New York City in 2016. This is an old-fashioned variation featuring reposado tequila as the base spirit. Weigand uses what I generally think of as "supplementary flavors", which are flavors that have a strong similarity in a particular flavor profile (e.g. dill and cucumber). Supplementary flavor combinations are usually the easiest to imagine. What I would call "complementary flavors" are flavors are opposite flavor profiles, but pair really well together (e.g. strawberry and balsamic). These are tougher to imagine and we usually only understand it after we've tested them.
This drink starts with tequila which is matched with Amaro Meletti, which brings caramel and kola nut flavors. These are supplemented with an espresso liqueur, vanilla syrup and Bittermens Xocolatl mole bitters. All of these follow along the sweeter side of the Maillard flavor profile, which is totally at home in an old-fashioned template. This has quickly become one of my favorite evening sippers that features tequila in a role that is traditionally reserved for whiskey.
2 oz reposado tequila (D&C use El Tesoro)
0.5 oz Amaro Meletti
1 tsp Galliano Ristretto (I used Mr. Black)
1 tsp vanilla syrup
1 dash Bittermens Xocolatl mole bitters
Combine all of the ingredients into a mixing glass. Add ice and stir until arctic cold. Strain into a chilled rocks glass over a single large ice cube. Garnish with an orange peel.
ยฉ Chase Hoffman Photography. All rights reserved.
These Toms are an early birthday present from Marzena. Yesterday she arrived at my house (complete with a Spongebob Squarepants balloon, my favourite Vanilla Milk and Caramel Shortbread and Vanilla Flavoured Syrup from Starbucks) after telling me she was going for a haircut and could only meet me later on in the day. She knew this would make me angry and that's why she did it Haha About 20 minutes before, I had to make a phone call about a job and I found that I could only have an interview later yesterday afternoon. So unfortunately, our fun day was partially spoilt because I was interviewed at 1500. Thankfully, I got the job and I start on Monday. After my interview we went back to Manchester and Marzena bought me a pair of Toms (her new favourite obsession!) and then ingredients for my favourite meal, Carbonara which she made me for tea, sorry: dinner. We watched Outnumbered which was hilarious. Then I found out that I had to cancel my night out tonight because a lot of people had bailed on me for numerous different reasons. Instead, we are going to stay at home and have Chinese takeaway! Marzena let me call de Duizendpoot (mistakenly telling me that she had free minutes to America, liar!) who cheered me up and put a smile on my face, and we will celebrate in Holland in August which I am sure will be awesome. Ik ben overenthousiast. This morning I received a card from her lovely lovely self from "Amsterdam, NL", I'm not really sure how that's worked but it was a brilliant surprise and my wonderful week continues.
One day to go so I nice fresh coffee with a little splash of vanilla to get me through the rest of the day!
High 5 ~ In A Row ~ 365 .... Coffee With A Splash of Vanilla ....
Thanks to everyone who views this photo, adds a note, leaves a comment and of course BIG thanks to anyone who chooses to favourite my photo .... thanks to you all.
This is for school/ Strobist: white background with vivitar 285 shooting directly at it. White paper surrounding.
Triggered by Cactus V2s
1. A+ for #presentation #pourover #coffee #flask #biscuit #potterymug #woodboard #coffeeshop #oldtowntemecula #temecula #california, 2. #hisandhers #breve & #latte#rustic #brunch #breakfast #bothell, 3. #hisandhers #lattes, 4. #latteart & "#beigejus" (#homemade #vanillabean #syrup)#coffeeshop #latte #heartflower #vanillasyrup #simplesyrup #seattle #pioneersquare
37/365
Today was brutally muggy, but not really quite warm enough to turn on the AC. So to make things more bearable, we needed drinks, namely Vanilla-Basil Gimlets. It's an adaptation of a basil gimlet recipe I found in a cocktail book -- I made a vanilla version because I happened to have vanilla syrup on hand. And you know what? It's a heavenly companion to stitching, watching football, and playing MarioKart Wii.
Easy to make. 3 cups white sugar, 1/2 cup brown sugar, 3 1/2 cups water. Simmer until syrup consistency ..add 3 tbsp. vanilla, mix well and place in jars... Wonderful with coffee, over ice cream or pour over sparkling water for terrific Homemade Cream Soda.
I spent the past week in Minnesota. It was way too cold! I was given this book to help celebrate the negative 35 degree weather I endured. However, all I am celebrating is my discovery of Davinci Sugarfree Vanilla Syrup in my Diet Coke. Delicious!