No doubt you've had chocolate pots de crème, or a rich chocolate custard before. But has it ever been served with a passion fruit caramel, or a spoonful of candied ginger? How about both, as well as fresh lychees? It's the combination of these diverse elements that makes every bite of this dessert so uniquely delicious.
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Everybody's got a watermelon-feta salad on the menu these days, and there's a reason for it. The salty/sweet ultra-refreshing combination is perfect on hot summer days on the patio. This version ups the ante with a bit of chili heat in a soy sauce and honey-based vinaigrette. Sweet lychees and basil round out the flavors.
Girly classics like mimosas and bellinis are popular morning cocktails for a reason: they're effervescent, fruity, and perfect for washing down a frittata and a yogurt parfait.
I think it's best to use a dry sparkling wine to pair with the fruit, or the cocktail ends up cloyingly sweet and tasting like a bad hangover waiting to happen. I used a dry sparkling brut rosé from Alsace, France (Lucien Albrecht Cremant d'Alsace, made from 100% Pinot Noir grapes), which imparts a lovely pinkish hue. A dry Prosecco would be excellent as well.
In small amounts, rosewater lends a subtle floral note to beverages. Rose goes particularly well with fruit, which is why we've paired it with lychee in this alcohol-free tipple. The lychee syrup is sweet, the lemon tart, and the rosewater fragrant, making for a drink that's both exotic and strangely familiar.
[Photo: Kathy YL Chan] It's not a complete meal at Curry-Ya in the East Village without an order of Lychee Lassi ($4). We've seen lassi adapted into numerous flavors, but a lychee one is pretty rare. Here lychee plays...
Photograph courtesy of Herbivoracious Herbivoracious's Michael Natkin invents an intriguing, Asian-inspired amuse bouche of lychees cold-smoked with genmaicha tea and served in a broth of tea, ginger, and microgreens....