The wine's cleansing acidity and delicate taste of citrus and peach will both mirror and contrast the flavors and textures here perfectly..

(or make like Joanne Chang and substitute with raspberries!)..Whether they’re a grab-and-go breakfast or an afternoon treat, these giant, sugar-topped muffins are as versatile as they are crowd-pleasing.. © Cedric Angeles.

Whether they’re a grab-and-go breakfast or an afternoon treat, these giant, sugar-topped muffins are as versatile as they are crowd-pleasing.. Cedric Angeles Cedric Angeles.Gavin Kaysen, Chef/Owner, Spoon and Stable and Bellecour."Lightly poached and served with foie gras and.

Cynthia Wong, Executive Pastry Chef, Butcher & Bee.tartlets, filled with a layer of rhubarb jam on the bottom, then filled with.

vanilla custard.

, and bruleed on top.Stir together 1 cup hot water, sugar, coconut cream, and blanched mint leaves in a medium bowl until mixture is combined and sugar is dissolved.

Let mixture stand until completely cool, about 5 minutes.Pour through a fine wire-mesh strainer, and discard solids.

Store syrup in an airtight container in refrigerator up to 1 week.. Make the mojito.Combine rum, lime juice, and 1 tablespoon coconut-mint syrup in a Collins glass filled completely with ice.