Entries tagged with 'desserts'
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Last month I visited Seoul, South Korea, for the first time. Here's a look at something I ate from my one-week trip. For more, check out the rest of my Snapshots from South Korea. I saw many street vendors selling browned sugar disks-on-sticks during my week in Seoul, but I didn't feel compelled to actually try one until one night in Jongno when, after a failed attempt to get a deep fried french fry-encrusted hot dog, I just wanted to try...something. Preferably something that wouldn't rattle my stomach at midnight (which the hot dog wouldn't have fit into, so it's probably a good thing that I couldn't find it). As the stall with freshly made sugar disks seemed non-threatening, I...
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The popular street food hotteok (hoddeok, hodduk, or if I were to say it out loud, ho-duck) is a brown sugar, cinnamon, and nut-filled pancake-like dessert found on the streets of South Korea. The first time I came across it with Dan Gray, I didn't know what I was looking at. Me: [while passing a truck with a big sign in Korean] "Do I wanna eat whatever's in that truck?" Dan: "Yeah, it's hotteok!" Me: "OH GOD, YES." (This is how I speak in real life. I try to tone it down in my writing.) This truck in I-don't-know-where Seoul made the healthier baked version of hotteok, as opposed to the deep fried version I would come across the...
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Julia Child's recipe for perfect chocolate mousse calls for two kinds of chocolate, freshly brewed coffee, 4 separated eggs, a splash of dark rum, vanilla extract, plenty of sugar, a pinch of salt, and a garnishing dollop of whipped cream, if desired. The whole heavenly production takes quite a while to prepare, not to mention the minimum 4 hours of chilling time, or the sink full of dirty bowls, spoons, and whisks. Julia's recipe is worth it, of course, on special occasions when you've planned ahead, but what about those random Tuesday afternoons at work, when you find yourself fantasizing about digging in to a dish of creamy, lighter-than-air mousse after dinner? Is it possible to prepare luscious chocolate mousse...
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Earlier today I asked for strawberry breakfast ideas, but checking in on Market Scene contributor Leah Greenstein's site for the day, I think I've found a great strawberry dessert idea: Strawberry Rhubarb Clafoutis....
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Photograph from ginnerobot on Flickr A recent article in The Telegraph claims that cake baking is cool again, likening it to rock 'n roll. I didn't know it ever wasn't. I suppose this is saying that passions for baking and cakes are no longer restricted to fuddy-duddy spinsters, but now are cool for the masses. Hopefully this means more cake for me. Related Rachael Ray-themed Cake Historic Cake Tteok Cake...
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From sheldoncomics.com Dave Kellett has drawn up a graph to illustrate which types of restaurants have the tastiest deserts. My vote is on the Mom-and-Pop place too. [via Pcrackenhead]...
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Wow. Japanese curry is, like, my third favorite food. And ice cream is right up there as one of my favorite desserts. So what about curry carrot ice cream? Blogger Cathy Erway adapted it from a recipe in Asian Ice Cream for You and Your Kids and served it at the most recent Hapa Kitchen Supper Club to rave reviews: One diner wrote in a thank-you note that she she felt “a little violated by the juxtaposition” (I’m assuming that pertains to curry in ice cream), but that it was “super delicious” and “badass” with a double underline. An unusual compliment for an unusual ice cream flavor, I suppose. Want the recipe? This way lies ice cream violation. [via...
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Rice pudding is not a complicated dessert to make from scratch. That's putting it mildly—all you do is simmer rice, milk, and sugar in a pot on the stove. But for all its simplicity, rice pudding isn't a quick dessert. I recently made rice pudding from scratch, and it took a solid 40 minutes of simmering and stirring until it reached the right thickness and consistency. I was eager to try Uncle Ben's Rice Pudding Mix ($2.59) not because I thought it would make preparing rice pudding easier, but because I thought it would make it faster—the box promises rich, creamy pudding in just 10 minutes' cooking time....
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Photograph from blinkenpilzen on Flickr While browsing through the Serious Eats Flickr pool, this photo of a bitten chocolate-covered popsicle against a bright blue sky caught my eye as a sign of relief from the sweaty summer days to come. But upon closer look...wait, that's not chocolate-flavored—it's salmiakki-flavored, or salty licorice! And it has a licorice core! Oh sweet Jesus, that poor vanilla ice cream. Of course, if I loved licorice (and I wish I possessed such power; it makes me a bit sad to dislike a whole category of sweets) I would be singing a different tune. Alas, my taste buds have not developed a licorice-loving part yet. I'll give it a try if I'm ever in Finland....
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As usual, Fanny of the French pastry-centric Foodbeam makes me hungry with her recipe for caramel and milk chocolate peanut tarts. If her photos aren't reason enough to crave this tart, her description should help: I’m not sure what I love most about this tart. The crisp peanut pâte sucrée. The melt-in-your-mouth caramel crème brulée. The crunchy and slightly salty peanuts. The smooth milk chocolate ganache. Or the fluffly vanilla marshmallows. I think I'll take all five. Don't miss her introduction where she equates the feeling of coming up with a new pastry to the electrifying feeling of having your first kiss with someone you really like. She was obviously born to make pastries. Related How to Make Perfect...
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