Comments on: Graduation http://www.sweetnapa.com/2006/09/01/graduation.html In LA, but Still Exploring Desserts Sun, 14 Mar 2010 21:13:38 +0000 http://wordpress.org/?v=2.6 By: Sweet Napa » Blog Archive » Pizzeria Mozza - Los Angeles http://www.sweetnapa.com/2006/09/01/graduation.html#comment-10113 Sweet Napa » Blog Archive » Pizzeria Mozza - Los Angeles Fri, 18 May 2007 08:58:16 +0000 http://www.sweetnapa.com/2006/09/01/graduation.html#comment-10113 [...] The cookies, btw, came 5th in the LATimes Great Cookie Challenge of 2006 (recipe included). I like the look of the frond of rosemary, and I also like to think of it as a Silverton touch. The Lemon Fennel Hat cookies that I made for culinary school graduation had fennel fronds in the same style (recipe in this book). [...] [...] The cookies, btw, came 5th in the LATimes Great Cookie Challenge of 2006 (recipe included). I like the look of the frond of rosemary, and I also like to think of it as a Silverton touch. The Lemon Fennel Hat cookies that I made for culinary school graduation had fennel fronds in the same style (recipe in this book). [...]

]]> By: Nina http://www.sweetnapa.com/2006/09/01/graduation.html#comment-1724 Nina Wed, 06 Sep 2006 20:55:31 +0000 http://www.sweetnapa.com/2006/09/01/graduation.html#comment-1724 sam - yeah, it's sold under the name "White Icing" by Village imports. It comes in a big blue tub, and we used it (thinned with simple syrup) to finish napoleons and danishes, too. sam - yeah, it’s sold under the name “White Icing” by Village imports. It comes in a big blue tub, and we used it (thinned with simple syrup) to finish napoleons and danishes, too.

]]> By: sam http://www.sweetnapa.com/2006/09/01/graduation.html#comment-1662 sam Sun, 03 Sep 2006 21:25:45 +0000 http://www.sweetnapa.com/2006/09/01/graduation.html#comment-1662 so that fonant is 'bought' not made? so that fonant is ‘bought’ not made?

]]> By: Nina http://www.sweetnapa.com/2006/09/01/graduation.html#comment-1627 Nina Sun, 03 Sep 2006 02:59:26 +0000 http://www.sweetnapa.com/2006/09/01/graduation.html#comment-1627 Sam - Thank you :) Ah, yet another recipe that relies on fondant... I don't know why it's not more available in retail -- it would be so much easier for people to make petit fours and napoleons at home. Each group in our class actually tried to make fondant two weeks ago with the traditional method, but it only worked for maybe half of the groups (not ours). I've added "Find fondant" as one of my goals in New York, so hopefully I'll come up with something. Catherine - Thanks! Sam - Thank you :) Ah, yet another recipe that relies on fondant… I don’t know why it’s not more available in retail — it would be so much easier for people to make petit fours and napoleons at home. Each group in our class actually tried to make fondant two weeks ago with the traditional method, but it only worked for maybe half of the groups (not ours). I’ve added “Find fondant” as one of my goals in New York, so hopefully I’ll come up with something.

Catherine - Thanks!

]]> By: Catherine http://www.sweetnapa.com/2006/09/01/graduation.html#comment-1545 Catherine Sat, 02 Sep 2006 03:22:19 +0000 http://www.sweetnapa.com/2006/09/01/graduation.html#comment-1545 wow, Nina! I wish i'd been there - yum! wow, Nina! I wish i’d been there - yum!

]]> By: sam http://www.sweetnapa.com/2006/09/01/graduation.html#comment-1528 sam Sat, 02 Sep 2006 00:49:40 +0000 http://www.sweetnapa.com/2006/09/01/graduation.html#comment-1528 as someone, who quite by chance and without knowing where she was going, was lucky enough to be at your graduation and happily managed to taste a few of your beautiful, beautiful mignardises I can vouch that they were superb. My two favourites, the ones that are stuck steadfast in my memory were the S’More Bites (which I intend to try and reproduce) and the Apricot and Cherry Petit Fours (oh how I wish I had the recipe for those). Now I can see all the the other delights I sadly missed out on. It would have been far too greedy of me to try one of everything and, after all the other courses, I don't think I had any room. It was an honour to see you graduate. Good luck with your future career, I hope that your next career move will be exciting and sweet. Sam as someone, who quite by chance and without knowing where she was going, was lucky enough to be at your graduation and happily managed to taste a few of your beautiful, beautiful mignardises I can vouch that they were superb. My two favourites, the ones that are stuck steadfast in my memory were the S’More Bites (which I intend to try and reproduce) and the Apricot and Cherry Petit Fours (oh how I wish I had the recipe for those).

Now I can see all the the other delights I sadly missed out on. It would have been far too greedy of me to try one of everything and, after all the other courses, I don’t think I had any room.

It was an honour to see you graduate. Good luck with your future career, I hope that your next career move will be exciting and sweet.

Sam

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