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Nougat

When I was a kid, I used to absolutely love a strange, weirdly white sticky confection filled with gooey blobs of … I am not sure what – I think, perhaps ju-jube, but they were brightly coloured, in bar form and called, imperiously Roman Nougat.

It was and still is made by the Ganong Candy Company of St. Stephen, New Brunswick, a family owned company, now into its fourth generation of proprietors.  [Read more…]

Filed Under: Flavours and Textures, Other Foods, Technique Tagged With: almond, cherry, Ganong, nougat

Chocolate Covered Cherries

I don’t like cherries.  I never have.

We had two huge, and aesthetically beautiful cherry trees growing in our yard, when I was growing up.

Inevitably, when running around bare-footed, in the summer when the cherries were ripe, I would step on them, and the feeling of them squishing underfoot was akin to stepping on a slug (another thing I always managed to do at least once a year – and we have BIG slugs in British Columbia). [Read more…]

Filed Under: Flavours and Textures, Other Foods, Technique Tagged With: cherry, invertase

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