Lately, I’ve been thinking a lot about classic desserts and long forgotten gems that have been hanging out in the dark, dusty corners of my mind… for years. There have been desserts that I have not made in more than 10 years but have not […]
These bite sized gems were an experiment that turned out to be a success. Whew! As I was mentally kicking around new flavor combinations to try this was one of the more exciting as well as daunting ideas. From experience. I know things don’t always work out but sometimes, they do. To my surprise, these treats were K approved and as long as the macarons didn’t sit around in a warm room they were just fine. All of the delicate, sweet, tart prickly pear flavor came through and to my relief, none of the sliminess. That qualifies as a successful experiment in my book!
These guys were harvested from a nearby canyon that is full of tender nopales and jewel colored prickly pears. Make sure to wear gloves and bring a paper bag along if you’re harvesting them on your own. These little suckers are prickly and it’s no fun getting splinters the size of very short hairs out of your hands.
Try your hand at macaron making with this recipe. To make the prickly pear filling, coarsely chop 1-2 prickly pears in a food processor and fold into 2 cups buttercream. Fill a disposable pastry bag (or small ziploc bag) and pipe the filling onto the flat side of one macaron and sandwich another on top. Store in a covered container in the refrigerator until ready to consume. They are even better the next day after flavors have melded. Enjoy!
There’s no doubt that the French have the lock down on pastries and desserts. Really, there’s the crepe, gateaux, macaron, napoleon, glace, pate de fruit, eclair, and then there’s the almighty cannele bordelais. One bite of the chewy, caramelized edges and soft, custardy center will […]
As I was flipping through the glossy pages of Bon Appetit magazine, a number of recipes caught my eye. Among them was this financier batter. I am a huge fan of financiers in all shapes and sizes. It’s a very versatile batter that yields rich and buttery morsels with a delicate crumb. I have a trusted recipe I’ve been using for years, but this one had the addition of honey, which of course, piqued my interest.
Ahhh- all cooled down and dusted lightly with powdered sugar. Grab a cup of coffee and get to relaxing . These guys are kinda tiny so it’s entirely possible to eat several before you’ve noticed the plate is almost empty…
“Adventures in Eating” is all about great desserts, drinks, food and local spots that I’ve been to during my travels. These are places I would definitely recommend to friends and find myself revisiting time and again when I return. Some are new finds and others […]