When I'm not indulging in eating great food in restaurants, I like to cook at home. Baking, however, is not my forte, so the desserts on my table usually are baked by professionals.
With the holidays upon us, desserts are getting a higher profile than ever. I recently was treated to a tasting of some of the newer pie flavors at a Chicago location of Bakers Square, which reinforced my resolve to leave the baking to the pros. I especially liked the apple cranberry galette and a sweet/savory creation with bacon slices on top expected to be introduced next spring. With a working title of the Salty Hog, this gem also contains salted walnuts on a caramel sauce.
Mary Pint, Bakers Square's charming "Pie Lady" spokesperson, was in town for the tasting, at which she shared tips from her 40 years of pie baking experience on how to personalize pies that are not homemade, such as adding your own made-from-scratch whipped cream or other toppings. That works for me.
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