Anyhoo, I just installed the Blogger official app on my iPhone and I am ready. Ready to post more. Yes, I said it.
Here's a plum frangipane tart that I made recently. Fresh and simple. Kinda like the way I feel about life.
* from my teeny tiny kitchen will be closed in early 2012. Please bookmark "T Made It!" at http://tmadeit.blogspot.com/ instead. Thank you :D
I still can't believe how easy it was to make marshmallows from scratch. I followed Martha Stewart's recipe except peppermint extract which I don't have in my pantry. I used coconut extract instead.
By the way, this picture was taken with my brand new iPhone - Hipstamatic App, to be exact. Oh, I love my iPhone.
Here's a great opportunity to review what I learned at baking school a while ago. Chocolate Truffle Mousse Cake, as per my friend Mrs. HT's request. Slices of chocolate sponge nestled in luscious chocolate mousse, topped with rich chocolate ganache.
I could have skipped the decorative sponge part, but... why? That's the fun part of this cake! :D haha I piped the word 'friends' in mirror image with decorating paste and froze it while prepping biscuit joconde. Spread the biscuit joconde over the chilled decorating paste and bake it at quite high temp quickly... and there you have it. The most difficult part might have been finding the right font in right size for the template to pipe on!
Mrs. SP kindly gave me a bottle of Orgeat syrup for me to try. I tried mixing it with cold unsweetened soy milk, and voila! Drinkable 杏仁豆腐 :D YUM!
I love the Orgeat flavour so much that I wanted to use it in non-beverage recipes... Thanks to Google, I found this recipe at FOOD & WINE.
This was my second try to make crème caramel (the first time was at baking school a few years ago...). I used various smaller ramekins, so I got 12 servings in total. I baked (cooked?) 4 at a time. The first group totally failed - a perfect example of custard cooked at high temp. I blame my finicky oven :p
Luckily, the following groups turned out pretty well. No ugly holes. Nice, silky, smooth texture. Caramel was spot-on, I must say :) hehe
In Japan, we don't celebrate Thanksgiving Day the way it is celebrated in North America. I usually don't feel either need or urge to eat turkey this time of the year for that reason, but I just happened to crave it this year :)
So I made no-duck turducken roulade, or should I call it turcken roulade? Brined chicken thighs wrapped in turkey breasts, roasted in the oven. Served with carrots, potatoes and brussels sprouts.
Happy Thanksgiving, everyone!