The fruit of the coconut palm, made up of a fibrous husk surrounding large, brown, hard-shelled seed. The coconut seed contains white flesh surrounding a juice-filled central cavity. Unripe coconut flesh is jellylike; when ripe the flesh becomes firm and white in color. The flesh of the coconut is shredded for use in food and confections or for the extraction of coconut oil. The flesh can also be boiled with water or milk to produce coconut milk or coconut cream. Fresh coconuts are available year-round. Packaged coconut flesh is also available sweetened or unsweetened, shredded or flaked.
A sauce, created by Auguste Escoffier (a famous French chef) for Australian opera singer Dame Nellie Melba, that is made by combining strained fresh raspberry puree, red currant jelly, sugar, and cornstarch. It is classically used to adorn peach Melba, but can be used as a complimentary sauce with a variety of desserts.
Boning up for a recent trip to Toronto, I came across the query posited by Chris Lumsdon in Toronto magazine, “Do cities dream?” He goes on to write, “If people, then why not cities?” France may dream of fashion and London may dream of its history, but Toronto, he states, has the same recurring dream of what it can be Continue reading →
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