In Chocolate, Uncategorized on November 27, 2013 at 5:16 pm
I’m honored to be guest posting at Jana’s blog Zuckerbaeckerei once again this year as part of her blog’s advent calendar. My post will be available at her blog, in German, on December 10th.
After some deliberation about what to make for this post, I decided on Chartreuse Panna Cottas with a chocolate mousse. It is a dessert that has already graced our dinner table numerous times this year, and though it may sound deceivingly elaborate, it is actually quite simple to make.
Chartreuse has a unique flavor. It is a slightly spicy liqueur with herbal undertones, and upon tasting it, no obvious flavor combinations come to mind. It was my father who discovered, at the start of this year, how harmoniously its flavor melds with chocolate. When paired together, each flavor is no longer distinct —the warm roundness of the chocolate flavor blends with the savory element of the Chartreuse to form a base over which the liqueur’s herbal tinges dance. It’s an exotic-tasting combination.
In Yeast Breads on November 4, 2013 at 8:36 pm
My mother jokingly refers to herself as “The Dishwasher.” With my love of baking and my younger sister’s newfound love of cooking, washing dishes is the only kitchen chore left over. But my mother likes her new position, likes that her two children have developed such an intimate relationship with food.
It seems that just two months ago, my sister, C-, would venture into the kitchen only when in search of a handful of nuts or a spoonful of peanut butter—quests that were strictly snack-driven. But now, mere weeks after watching her first episode of Master Chef, she’s become as able and agile as I could ever wish to be.
In Brownies and Bars, Fruits, Tarts/Pies on August 21, 2013 at 1:01 pm
When my father suggested writing a guest post after having watched “The Manchurian Candidate” with me, I thought he was kidding. But a few days later, the first draft of his post lay in my inbox. In a discussion of the politics of fear, he wittily ties my raspberry lemon bars to an insult (“communist tart”) heard in the movie.
When I was little, pink lemonade was believed to be a rare and exotic flavor. It was my favorite Jolly Rancher flavor, worth its double of green apple or watermelon. Precisely how pink lemonade differed from yellow lemonade seemed never to be a point of discussion. Perhaps we assumed the lemons were pink as pink grapefruit are pink.