Sunday, March 31, 2019
Mulberry season is upon us and here we are with an innovative use for them. Technically not gummy bears, but yes, these are gummy candies made from mulberries. The recipe can be adapted to use any berry or indeed fruit instead. Chocolate silicone molds are perfect for this too, and I've got a variety gifted to me by one of my favorite people ever created.
Wednesday, March 27, 2019
As elaborate as a meal may be, I would always consider it lacking if salad was not on the menu. I love salad so much that I can have it as a meal on its own. Of course, the caveat is that it can be highly customizable, so much so that "healthy" and "salad" are not always synonymous.
Sunday, March 24, 2019
Seeing the great success of our raspberry pie, I was conspicuously gifted two frozen packets of frozen sour cherries in obvious hope of recreating the experience. I am happy to report it was just as successful. In fact, it had all the tartness and moreishness of its predecessor, minus all the grit of raspberry seeds.
Wednesday, March 20, 2019
Monday, March 18, 2019
Overnight bread strikes again, in the form of Arabic breakfast and snack manaeesh. To say manaeesh are Arab pizzas is somewhat derogatory since they existed way before the Italian pizza and might even have been the origins of pizza.
Thursday, March 14, 2019
Geemar and dibs is a traditional Iraqi breakfast in the cold days of winter. It provides so much energy and, served with warm khoubiz or sammoun, warms you right down to your soul. As noted before, geemar is the Iraqi clotted cream, a surreal concoction so creamy you'll find yourself reveling in delight.
Monday, March 11, 2019
A lightly spiced cake, made with fruit and vegetable to placate the virtuous side of us, and laden with cream cheese frosting for the not-so-virtuous side makes for a great addition to a brunch, afternoon tea, or potluck.
Thursday, March 7, 2019
Sunday, March 3, 2019
There are recipes you make on a whim; this is not one of them. While making croquembouche seems pastry chef level, I can assure you a degree from Le Cordon Bleu is quite unnecessary. This impressive pastry dessert is rather achievable and plenty of tools to facilitate is further exist.