I make mince pie for Thanksgiving each year but this year I wanted to make my mincemeat using a British recipe, that calls for suet (beef kidney fat). I came up dry at a local artisanal butcher; any idea where to find in Brooklyn or Manhattan?
Whether added to snickerdoodle cookies to make them wonderfully soft, to whipped egg whites to make them stable, or to simple syrup to prevent sugar crystals from forming, cream of tartar is an all-around good thing to have on hand.
This frozen treat offers all you love about Key lime pie in a neat handheld package. Ripe avocados are the key to making these pops rich and indulgent, and they make the texture creamy and smooth instead of icy.