After a visit to the Ithaca farmer’s market on Saturday, I made some awesome bacon chocolate chip cookies! This time, however, I substituted lard for half of the butter. Besides giving a slightly different flavor, the lard kept the cookies a little more structured (like Crisco does) than butter alone. The bacon was also very delicious, especially with 60% Ghiradelli chocolate.
A few days ago, I also made a pumpkin semifreddo. The backstory is that I don’t have an ice cream freezer, but I really wanted to do something with pumpkin creme anglaise. So, after making the anglaise, I beat two or three eggwhites and sugar to a meringue and folded in about half to two-thirds of a cup of the creme anglaise. This gave a lighter but spiced and definitively pumpkin flavor and froze very well; it was not crystalized at all. I plated it with an apple cider reduction and salted pumpkin seeds. Not only did they make for great presentation, but it was a tasty combination!
