Week 51 | February 19, 2011
Into the hands and heart of a construction worker.
Week 50 | February 15, 2011
Happy Valentine’s Day. What does that even mean? The best excuse to play with chocolate.
I love custards and puddings – tapioca or rice pudding, eclairs with custard filling, I recently mentioned to a friend that pot de cremes might be one of my favorite sweets. I grew up eating a lighter variation of a steamed gingery custard my mom would make during the cold season. However I tend to like custards that are lightly flavored, fragrant or fruity.
Week 46 | January 10, 2011
Yikes! I spy one ripe banana, but ripe bananas make for the best caramelized fruit. It’s still the perfect weather for comforting warm custard and caramel. Unfortunately that means it’s freezing outside.
I’m envisioning some sugary nuggets of banana nestled in a sweet tart dough and covered with a caramel flan. Sounds good no?
Week 40 | 12.1.2010
December 1st. Welcome back from a festive break! I’m re-energized to test out a “stack” of new recipes after a couple of weeks off.
I’ve been eating persimmons nonstop since they first popped-up in the market a few weeks back. I can’t seem to get enough of the pumpkin-apple, caramel-sweetness of this gorgeous fruit. The Fuyu kind mind you. Hachiya’s are delicious but almost too *gasp*, too sweet for me. I also like the clean crunch of Fuyu’s A proper fall fruit.
Week 37 | 11.3.2010
I’m in a mood for pistachios. Last night my friend came over and we whipped up these delicious pistachio-caramel eclairs (only after a minor mishap with doubling the water for the choux batter). A few days before I tested out this pistachio biscotti ball recipe with a hint of lemon zest and now, staring into my freezer, I realize I have enough mango curd leftover to fashion something delicate but delicious to fit into my pistachio-themed week.
Clove genoise (sponge cake)
Pistachio-almond dacquoise, a nutty meringue base layer.
Assemble dacquoise, feuillete, genoise, and mango curd cream.
Week 36 | 10.27.2010
I just made a batch of fig jam and it is delicious. It’s almost too good to use in something more elaborate than over toasted levain, or eaten by the spoonful. This jam is ideal, made with poached dried figs (rather than scullying up perfectly delicious fresh ones) and finished with a few knobs of salty butter.
I came across this recipe for this hearty fig and buckwheat scone a long while back. Finally my pantry is stocked, the weather is right, and I’m in the mood to bake up a few batches for you to enjoy. Read the rest of this entry »
Week 34 | 10.12.2010
It WAS cold, a few days ago when I thought of this treat. Cold enough to dream about a cup of tea warming my hands at any hour of the day. Tea with a teacake… at least that was the plan. Today it’s hot hot hot. I had the fan rumbling at 6:30 this morning, not a baking mood. But maybe you can persuade me.
Summer in October eh? and Fall in July? Read the rest of this entry »
Week 32 | 9.27.2010
Fresh fruit, I know how delicious it can be but this weekend I was reminded by just how sweet and perfectly satisfying a ripe fig or juicy peach is. Sad, no more figs or peaches, but there are little baskets of lipstick red strawberries in the market that I simply can’t ignore.
Looking forward to making a little tart of vanilla cream and these berries later in the week.