by Chevy Goh | Jun 8, 2020
For the Pecan Pie: • 1/4 cup butter, softened • 1 cup granulated sugar • 4 eggs • 3/4 cup light corn syrup • 2 tsp. vanilla • 1 1/4 cups pecan halves • 1 unbaked 9-inch pie shell • 1 unbaked 9-inch pie crust Method for the Pecan Pie: 1....
by Chevy Goh | Jun 3, 2020
For the Coconut Sponge: • 34g butter • 66g sugar • 1 egg white • 24g greek yogurt • 1/2 tsp. vanilla extract • 1/8 tsp. coconut extract (optional) • 48g coconut milk • 5g shredded coconut • 55g cake flour • 1/2 tsp. baking powder • 1/4 tsp. baking soda • 1/4 tsp. salt...
by Chevy Goh | Jun 2, 2020
For the Sweet Potato Pie: • 1 1/2 cup baked, mashed sweet potatoes, skins removed • 1 cup packed brown sugar • 3 eggs • 1/2 cup butter, melted • 1/3 cup evaporated milk • 1 tsp. ground nutmeg • 1 tsp. vanilla • 1 unbaked 9-inch pie...
by Chevy Goh | Jun 1, 2020
Ingredients for Mimosa Royale: • ¼ oz. Luxardo Maraschino Cherry liquor • ½ oz. rosemary-infused white wine • ¾ or 1 oz. The Perfect Purée Strawberry Puree, thawed • mexican sparkling wine Method for Mimosa Royale: Combine all ingredients except sparkling wine in...
by Chevy Goh | Jun 1, 2020
• 150g The Perfect Purée Meyer Lemon Concentrate, thawed • 266g sugar • 50g water • 133g eggs • 60g yolks • Zest of 1 lemon • 20g corn starch • 3 gelatin sheets Method: 1. Set 2 tbsp. of sugar aside. 2. Combine the sugar and Meyer Lemon Concentrate into a pot to make...
