Paris Dreaming

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HAPPY NEW YEAR!!! Wishing everyone happiness, prosperity and health-y appetites, the start of 2018 is made fabulous thanks to resolutions.

Parisian Carousel 1 arrYes, you’ve read right! Love them or not, resolutions are not to be feared. Paris dreaming – myself – I’m resolute to start off the year with a taste of France. And while a real-deal French escape sounds alluring so, too, is the next best thing: Parisian-inspired eats, ‘chez-moi.’

Almond Frangipane Croissants 6 arrNeedless to say, if you can’t go to the magical “City of lights,” why not bring Paris – or, replace with your fantasy destination – to you? Keen on keeping my vow to enjoy more French fare, “Vive la France” doesn’t ring anymore true than starting the day right with this classic breakfast staple: buttery rich yet light and flaky croissants.

Almond Frangipane Croissants 5 arrFinding no judgement here, you may by all means purchase croissants and enjoy them as-is. Elevating an already scrumptious pastry, I have almond croissants in mind for my ‘petit déjeuner.’ Cheating, ever so slightly, I create almond frangipane from scratch but, proceed to use Pillsbury Crescent Dough – and, I’m glad I did! Sorry but not sorry, I lay out the triangles on a parchment-lined baking sheet and add a spoonful of the creamy almond filling prior to rolling. Oven set at 375 F, I proceed to bake the eight crescents for about 20 minutes or until golden brown. End result: a perfectly warm and tender almond-filled pastry that is nothing short of divine. Mildly nutty and equally fragrant, you don’t have to travel far for these parcels.

Pleasantly evoking memories of Paris, there’s no doubt this breakfast plate of ‘la nostalgie’ makes for a very delicious attainable goal. Already 1-0, resolution-trepidation is literally a thing of yesteryear – happy resolving!

Copyright © DISHFUL, 2018. All Rights Reserved. 

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Heavenly Delights

Heavenly Delights Patisserie 13 arrOut and about, and feeling peckish for dessert? Say no more! Venturing along 8992 Yonge Street, keep your eyes wide open for these three words: Heavenly Delights Pâtisserie. Specializing in Persian and French-inspired desserts, this pastry house offers an extensive variety of items ranging from traditional handmade cookies and moist layered cakes.

Heavenly Delights Patisserie 7 arrNotably pure tasting of real cream, butter, fruits and nuts, to name a few, dessert selects are synonymous with authentic quality ingredients as much as overall freshness. Also catering to one’s preference for subtle sweetness, pastries are ever so slightly kissed with sugar. Heavenly thanks earned, these cakes are made right! Using enough sugar to rightfully allow the vibrant profile of fruit, spices, and floral essences to shine, this bakery truly yields applause-worthy delights that are light in texture, delicate in taste and visually stunning.  Good news:  there’s more!

Heavenly Delights Patisserie 10 arrSighting row upon row of edible confections, I order a fleet of temptuous ‘beauties’ for take-away, including: lavender, pomegranate, saffron, pistachio, coffee and chocolate single-serve cakes in addition to hazelnut chocolate and pistachio cream-filled sponge rolls. Some sampled and others shared, the saffron cake tops my list of three “must-indulge” items. Upon first bite, I’m immediately reminded of ‘bastani sonnati,’ a popular Persian-style ice cream that encompasses all that’s nostalgically reminiscent of a summertime favourite saffron, fragrant rosewater and pistachios but, in the medium of cake. So, if you want to have your cake tasting like perfumed ice cream, now you can P.S., it’s also no-melt!

Heavenly Delights Patisserie 15 arrEqually making the grade, the pistachio cream-filled sponge cake roll is divine. Everything a sponge should be, this pastel-hued roll remains moist while springy to the touch, and is sufficiently embedded with chopped nuts and real cream. Honestly, find no complaints here!

Heavenly Delights Patisserie 14 arrHappily expecting the unexpected, I also recommend the tart pomegranate cake for it’s element of surprisingly good taste. Clearly, sweet and sour is not a new pairing but, in cake? When proportioned and prepared well, the answer is a definitive YES – the duo works, even in dessert!  Already a popular fruit in its natural form as in juice and molasses, this gem of a cake is worth mention. Packing a mélange of mild sweetness from the neutral vanilla cake and acidic punch via vibrant ruby pomegranates, this superfood indulgence is pleasantly cleansing to the palette without being overly lip-smacking the ideal ‘after’ dinner treat.

Heavenly Delights Patisserie 8 arr‘Gâteau’ galore, I’m temporarily distracted by coffee and occasion cakes.  Soon enough, proceeding to finalize my order, last requests are made for a couple of skillfully crafted French classics. Sharing an affinity for French fare, Heavenly Delights transforms ‘choux’ into generous hand-sized cream-filled profiteroles. Similarly, these artisan-made cream puffs are light as air and offer more than two-bites to satisfy anyone’s appetite. While the list of cakes, pastries, baklava and cookies are endless, there’s one more thing I simply can’t leave without. Ordering a square portion of mille-feuille layered with custard, this grandiose treat lives true to its namesake, the Napoleon – “Vive l’empereur,” indeed!

Leaving impressed, there’s no doubt that traditional Persian and classic French desserts reign at Heavenly Delights Pâtisserie. With boxes full of goods in hand, celebrating life just got better – one pastry at a time.  But don’t take my word for it, go ahead and get your hands on a ‘heavenly delight’ of your own choosing.  Happy food-shopping!

Copyright © DISHFUL, 2018. All Rights Reserved. 

Shortcut to Successful Strudel

‘Pâte feuilletée’ is magic! More commonly known as ‘puff pastry,’ this laminated dough has infinite uses and – savoury or sweet – they’re all delicious.

Almond Raspberry Strudel 6 arrKeeping my icebox well stocked, ready-made puff pastry will soon be your next ‘staple’ item. And, here’s why: ‘mille feuille’, turnovers, cheese or cinnamon twists, beef wellington, ‘pithivier’, chocolate dipped ‘palmiers’, and the list goes on. Clearly used to elevate any appetizer, dinner or dessert spread, who can live without layers of buttered dough? Truly making my life easier, I know I can’t!

Having tackled a few the of the aforementioned puff-based pastries – please find via the link, ‘chez-moi’ – this time I have my eyes set on almond raspberry strudel. Sounds complicated but, the making of this originally Austrian confection is easy as 1 puff pastry sheet and the following 2 fillings: almond frangipane and premium quality raspberry jam.

Almond Raspberry Strudel 4 arrTaking out a frozen package of ‘puff,’ I leave it aside to slightly defrost. In the meantime, I prepare almond frangipane – combination of finely ground almonds, butter, sugar, almond extract, flour, and eggs – and sieve the fruit preserve, as I prefer no seeds. Success being inarguably sweet, a shortcut to successful soon-to-be dessert is inevitably sweeter.

Oven preheated and baking sheet lined with parchment, now unfold the malleable dough. Visualizing three columns, cut horizontal strips along the first and third imagined sections. From here, continue by spreading the velvety almond cream filling along the middle or second column – lengthwise – and, then, also using an off-set spatula, smooth over a layer of raspberry jam. Almost braiding, fold over one strip of dough over the other until complete. Nearly done, brush over the filled log with egg wash or heavy cream and, for a final touch, sprinkle some sugar and sliced almonds over its surface. Being sure to bake until golden brown, allow the strudel to cool prior to slicing.Almond Raspberry Strudel 5 arr

Tried and tasted, the end result is clear: perfection! Flaky, buttery, sweet and creamy – all of the above – this morning/midday/night dessert might as well be an all day treat. Happy to use frozen puff pastry, this dough is ‘ready-made’ so you don’t have to and it cuts preparation time. Ultimately, it’s the shortcut to successful strudel.

Copyright © DISHFUL, 2018. All Rights Reserved.

Fa-la-loving the Holidays!

Xmas Chocolate Bark 2 arr

Christmas and dessert – need I say more? Didn’t think so!

Made for ‘happier holidays,’ a dessert’s table is what I have in mind to fuel a festive evening get-together and one tastier way to end a fab meal. Being sure to create something for everyone, here’s what I include: artisan-inspired chocolate bark, coconut macaroons, buttery shortbread and gingerbread cookies, and orange-raspberry trifle. Clearly baking up plentiful of all that is flavourful and delectable, nothing spells out “holly” and “jolly” more than a sweet buffet of treats. And, if getting on Santa’s ‘nice list’ is your aim, I got you covered!

Xmas Chocolate Bark 1 arrLet’s bake! Starting with a trusted basic shortbread recipe, I double up the ‘necessities’ – flour, salt, sugar, butter and vanilla – and divide the cookie dough. Humble as-is in its original form, the possibilities are endless when it comes to enhancing shortbread. Letting your imagination run wild, simply take any shortbread instruction and add dried fruits and/or nuts of choice. As for my interpretation on a classic, I prepare the following: crystallized ginger stars, pistachio and dried cranberries, nutty almond rounds, fragrant earl grey discs, and lemon and lavender.

Xmas Shortbread Cookies 1 arrPursuing a bright Christmas, the citrus and perfumed profiles found in the lemon and lavender duo remains a surprisingly good pairing. Vibrant and earthy, this combination was so tempting that they didn’t last to see the day – “picture day,” that is!

Sorry, but not sorry?! Really, I wish I saved at least one example of this ‘beauty’ to display, but lesson learned: cookie monsters exist, and doubling up batches are a must. Ultimately falling short of quantity, there’s no doubt there’s something good to be said about melt-in-your-mouth shortbread cookies enhanced by tea or flowers. Definitely worth remaking, just be mindful that a little goes a long way when using matcha, finely processed hibiscus tea or other varied floral blends.

Xmas Coconut Macaroons 1 arrMoving on to the next, gingerbread is an all-time wintry favourite. Preferring a naked cookie over a decorated one – no icing, sprinkles or dragées – simplicity found in an undressed molasses and spice cookie is truly my kind of wonderful. Appreciating the nuanced taste of nutmeg, cinnamon, cloves and ginger, this cookie dough is a breeze to make and just as easy to roll out. Better yet, my “go-to” recipe – courtesy of Martha Stewart – yields delightfully soft gingerbread cookies that will remain such even post baking and cooling periods.

Warm spiced cookies and classic shortbread complete, I pay homage to a white Christmas with the making coconut macaroons. Love it or not, luckily I do! So much so, in fact, that I take a plain recipe and transform these snowy mounds with chocolate. Using milk, dark or white chocolate, melt premium quality of your preferred cocoa over a double-boiler and let magic happen: drizzle, coat, dip and set. This two-bite cookie is so simple to make, and easier to alter that if you only have time to make one cookie, I recommend coconut macaroons.

Xmas Orange Raspberry Trifle arrSaving the best for last, homemade trifle is the proper way to end a triumphant meal. F.Y.I.: you can bake two loaves of orange pound cake in advance and assemble this showstopping dessert the day of – ‘et voilà,’ you’re well on your way to a stress-free holiday dessert. Adhering to Ina Garten’s recipe for this indulgence, I get my ingredients and layer flavours via raspberry jam, orange custard, fresh berries, and sweetened whipped cream. Well worth the time and effort, sharing good food with good company goes hand in hand. On that note, Happy Christmas to you and yours – and to all good eats, cheers!

Copyright © DISHFUL, 2017. All Rights Reserved.

Basque-It, Full!

 

BAB beach arr

Longing to leave work days and dreaded deadlines, behind? So, too, do the French. ‘Being one’ with an idyllic postcard in real time many find themselves escaping to surf city central – beloved Biarritz, in the South of France.

Maison Adam Biarritz 9 arrFacing the Atlantic Ocean and bordering Spain, the sandy beaches of Biarritz are among one of my favourite coastlines. Designating summer days with basking under the sun, what’s one to do once the temperature drops? I don’t know about you, but soaking up the rich Basque history that is synonymous with BAB – Biarritz, Anglet and Bayonne – is what I have in mind.

Gaining a glimpse into this region’s food and culture, one post would not suffice. Providing you with a snapshot, however, good news is: eating well – à la Biarritz – persists to be a year-round event. So, while some tourists and locals are being pushed toward the shoreline, find others being pulled into the city centre. Maison Adam Biarritz 4 arrGravitating toward the sweet aromas of pastry shops myself, I walk along the cobble streets of Biarritz and make two notable stops: first, to Maison Adam and second, to Maître Chocolatier Henriet. Face to face, these corner surprises are conveniently located along opposing streets and are not to be missed. Venturing to one venue and then the other, I clearly follow suit of an over-indulgent and self-serving yet, applicably foodie-appropriate tactic: dividing time to conquer all – that’s gluttonous!

Biarritz Desserts 1 arrHappily pursuing chocolates, cakes, and pastry, these conquests are nothing short of successfully sweet. Yielding appetizing treasures to be devoured and shared, I find ‘my people’ – chocolate lovers and s’more – scanning shelves and rejoicing over display towers of sinfully delectable artisan crafted delights. Equally taking time to study unique cakes and cookies, Maison Adam is reputably the originator of the Basque macaron. Stopping to sample both, why not order some more? Requesting a little bit of this and that, I take away the famous almond cookie, Basque gâteau – cherry and chocolate varieties – along with a box of praline truffles and a bar of refined dark chocolate.

Chocolatier Henriet Biarritz 1 arrBut, that’s not all! Dessert excursion halfway complete, another lesson in tradition awaits at Chocolatier Henriet. Food-spotting between one pastry house to another, Henriet literally evokes history in the making as seen with their production of elegant French pâtisseries – éclair au chocolat et mirabelle, tarte aux pommes, truffes, pavlova, etc. – in as much as Basque-inspired confections like ‘touron’ and nougat. Candies and classic pastries abound, the assortment of goods range from simple flavour profiles like vanilla and chocolate to enhanced tastes including apricot, orange, and almond to name a few.

Chocolatier Henriet Biarritz 5 arrSpeaking volumes about the coast with the most, I leave this well-stocked boutique of treats – like the one before – with a handful of boxed up beauties. Sailing through this inland shopping experience, I’m ready to sample my ‘Basquette’ full of heavenly selects. Best part of all, this voyage need not wait on Mr. Sun or that bikini body – phew! Certain to satisfy anyone’s sweet tooth, Maison Adam and Chocolatier Henriet are a couple of Biarritz’s finest locally-situated dessert houses – sugar rush, guaranteed!

Copyright © DISHFUL, 2017. All Rights Reserved.

When in Rome, Giolitti!

When in Rome, venturing to the Trevi Fountain is a must! Definitely a sight to behold, the same can described of the outpouring of tourists. Rightfully wishful, there’s truly no shortage of admirers tossing coins and within elbow’s reach. So let’s face it, when the only open space left is the mini pool – ‘la fontana’ itself – reality strikes: it’s time to go! Saving you the trouble of locating your next mini-getaway, allow me to retrace my steps and acquaint you with a must-visit gem of a gelateria along the maze-like streets of Rome. Giolitti 13 arr

Nestled between an espresso bar and neighbouring boutiques – Via degli Uffici del Vicario, 40, to be exact – I find myself reliving a happy incident of déju-vu at Giolitti. Oh, how sweet it was – a few years ago – and still is, today! Clearly having been there and done that, a good first impression is enough to leave me wanting more. And with an endless display of premium quality frozen desserts, Giolitti makes repeat visits easy. Giolitti 11 arr 

From start to finish, getting your hands on ice cream is quite the experience at this parlour.  Upon entry, most tourists shuffle between the pastry counter and the corner stop for cafe beverages all the while lost in amazement of the ornately decorated establishment.  Almost frozen in time, the traditional handmade pastries and sweets if not the interior ambiance is sure to take up a couple of your minutes.  

Giolitti 1 arrOvercome by a spectacle of confections – cassata siciliana, sfogliatella napoletana, crema e pinoli, marmellata, paste assortite, cannoli, cookies, and brain-freeze selects – the commotion of eager patrons will certainly bring you back down to earth, and in no time you’ll soon remember why you’re here in the first place: “Gelato, por favor!” Sure enough, crowd control is in check and, so too, is the step-by-step ordering process:  first, place your order – one, two or three scoops – then, pay the cashier and receive a receipt to present to one of many ice cream servers.  At this point, don’t be shy to make your request and be heard, especially since there’s no formal queue and the servers are beckoning ice cream lovers to efficiently make their way to the counter.  Essentially, your wish is your command. Literally, the sooner you voice your ice cream desires the sooner you’ll grab it and go – just be prepared, and know what you want.

Hanging around the masses of gelato fans, delighting in a chocolate-covered cone-filled treat is monumental sight in its own right.  Just imagine:  cones upon cones covered with scoops of freshly churned congealed dairy dessert and topped with a generous slathering of sweetened whipped cream. No risk, no reward – get in queue already!

Sticking to the caffeinated side of things, I spot so many variations of cocoa indulgences through the glass window but narrow down my choices to three.  Going for a trio of dark chocolate, tiramisu and coffee, this combo is velvety rich and packed with nuanced flavour. Simply put, Giolitti’s gelato is the ideal afternoon pick-me-up. Better yet, it’s an everlasting souvenir that’s meant to be devoured and detailed for later recounts. Clearly repeating history, this foodie chronicle is worth reliving – in person!

Copyright © DISHFUL, 2017. All Rights Reserved.

“L’envie en rose”

If you ever find yourself hungry in Paris’ 5th ‘arrondisement’, there are a few places you may want to visit. Between fresh fruit stalls and seafood markets, in addition to local pâtisseries, this district boasts full of restaurants that cater to various palettes.

Au Jardin de Lutece 1 arrKeeping you well informed, here’s a little taste of what I spotted along the streets of Rue Monge, Paris. Not to be confused with ‘mange’ that means ‘eat,’ Rue Monge is not your typical tourist attraction and, however quiet, it remains worthy of some notable buzz.

Starting with a duo – literally neighbouring markets – Poissonerie Monge and Au Jardin de Lutèce are considerably destined stops for local Parisians who seek fresh seafood and a bountiful of tropical fruits and garden vegetables. While I haven’t had the fortune to cook the ‘catch of the day’ – chez Poissonerie Monge – my testing of freshly squeezed orange juice, decadent honey-sweet dates among other seasonal berries are to be discussed.  Beginning the day with vitamin-rich essentials, locating this fruit stall all began with a quick passage down the street. Like many happy accidents, some hidden gems are best identified when merely walking. Once there, this roofed ‘garden’ does not disappoint. Eyeing a rainbow display of every fruit and vegetable you can name from A to Z, there’s clearly no shortage of items.

As for my impromptu excursion, the prices are a bit steep but, the quality reigns supreme and leaves a lasting impression from first to last bite. Personally, I recommend the ‘jus d’orange’ as it’s prepared on the spot, and is consistent of sweet and tart flavours – seriously, a delicious way to start the day. Like the citrus, this vendor knows how to pick dates. Au Jardin de Lutece 6 arrToo mesmerized to ask their origin, whether Medjools or not, there’s no mistaking these dates were certainly fresh with a soft outer layer, meaty in size – not dried up or shrivelled like some other varieties – and, jam-packed with sweetness.  Surely, a date or two is the perfect lightweight snack to keep anyone energized.  Consisting of more happy surprises, each corner of this small shop carries pockets of nature’s beauty. For instance, while indulging in ruby red currants and organic strawberries did amaze, the one that got away – hopefully, to be sampled on a future trip – was the box-load of once again ‘fresh’ hazelnuts. Can you believe it? Now, I know from former experience what fresh almonds look and taste like but, much to my excitement, seeing fresh hazelnuts was a first! Luckily, for those in the area, they can be found here Au Jardin de Lutèce. Now you know – ‘je vous en prie,’ you’re welcome!

Maison Gregoire 1 arrFrom land and sea to farm fresh and freshly baked or cooked, there’s an endless list of gastronomic stops to recount. Briefly, for those with a sweet tooth, Rue Monge is also host to an array of ‘viennoiserie’ and classic French pastries – pain au chocolat, brioche, croissant, flan, tarte aux pommes, macarons, etc. – as well as simple cheese sandwiches, all courtesy of Maison Grégoire. Maison Gregoire 2 arrHaving said that, those after a more hearty lunch or late night dinner must-visit and must-walk further along Rue Monge and take a detour – all within walking distance, I promise – to Rue Mouffetard. Once there, behold: foodie central! Taking a late night promenade to Rue Mouffetard, myself, I find this street to be lively and boasting with a mélange of young and young-at-heart patrons. Likewise, the diverse spread of dessert parlours, tea houses, international fare – Greek, Italian, Turkish – and authentically French cuisine-oriented bistros run plenty.

Crepe 1 arrVenturing to satisfy sweet and savoury senses, I opt for a cheese and egg-filled paper thin crêpe. How so very typical – I know, but don’t mind! Almost an equivalent to what we – North Americans – commonly identify as a pancake house, this ‘crêperie’ offers both Nutella/fruit options and meat/veg components, and speedily prepares them ‘à emporter,’ for takeout.

Gelati d'Alberto 8 arr

In continuation of the next sought after treat, I set out for a real beauty – an edible rose – at Gelati d’Alberto.  Truly, a sight for tasteful eyes, this gelateria impresses not by its compact dimensions but, instead, by its glass-encased selection of uniquely flavoured congealed confections. At initial glance, I’m left intrigued by flavours such as açaí berry, “Alibaba” – a mixture of sesame and orange blossom water – litchi, and even aloe vera. Gelati d'Alberto 6 arrUltimately, request is made for a delicate yet vibrant trio of: rose, pistachio and strawberry gelato. Taking time to savour this ‘fleur,’ each petal layer at a time, the distinct combination of the three gelati did make for a pleasantly memorable experience. Undeniably fragrant, this perfumed hand-crafted rose smelled sweet as much as it tasted intoxicatingly true to the essence of rose water – simply, magnifique!

Needless to say, it’s all in the way it tastes!  And, in keeping with homemade tradition, Alberto’s use of pure fruit and quality ingredients speak volumes in the final product of gelati and sorbets that is clean and refreshing on the palette.  It’s no wonder, then, that gelati and sorbets made by this ‘maître glacier’ – master ice-cream maker – are self-proclaimed to be the envy of town, “L’envie en rose,” and rightfully so. All in a day’s work, this food-hunting escapade just touches the surface of all there is to explore. While I’m sure I could go on with more mention of French food or the artisans who craft them, there’s no denying this fact: “La vie est belle, et vous êtes comme elle!” Life’s beautiful – and even more so with ‘la cuisine française’!

Copyright © DISHFUL, 2017. All Rights Reserved.

I Saw the Sign: L’As du Fallafel

L'As du Fallafel 1 arrLooking for an ideal grab ‘n’ go snack, in Paris? Look no further than L’As du Fallafel. Situated along 34 Rue des Rosiers, this falafel hut serves up orders as quickly as they take them. Getting my ‘fill’ of a widely popular mid-east treat, I order piping hot deep fried pillows of falafel rounds that are sandwiched into a soft pita. Specifically asking for the ‘fallafel spécial,’ it’s consistent of the famous falafels plus hummus, veggies – lettuce, tomato, cucumber, grilled eggplant – and for added spice, I also get mine topped off with piquante sauce. Loving the hand I’m dealt, the verdict’s in: this ‘ace’ of a sandwich delivers in bold taste!

L'As du Fallafel 4 arrWhat’s more, word of mouth still works! And, in little to no time you’ll find crowds gather by this hotspot. So in case you’re running low on energy or simply can’t wait to get your falafel fix, be in-the-know of the how-to’s when it comes to speedy service at this restaurant. Taking out the guesswork, here’s what to expect for takeout: first, spot the staff/rep – most likely standing outside, infront of the venue, already taking orders – then, find your place amid the open air queue of patrons and submit your request. In following, provide payment directly to the ‘outdoor’ staff who will, in exchange, provide a paper receipt to be presented to the cooks. Simply put, the invoice is key: no paper – proof of purchase – no falafel.

L'As du Fallafel 3 arrLuckily for tourists, both English and French are spoken/understood here. Appreciating the spontaneous French lesson, ‘on peut bien y practiquer le français!’ But if learning languages is not your thing, fear not as all foodies are well aware of this certainty: no matter the destination, expression of ‘hunger pangs’ – not words – remain the universal language.

Equally vocalizing my desire for food, I pursue the vegetarian route and stick to the “must-indulge” menu item of choice – pure falafels. L'As du Fallafel 2 arrMore than ‘a’ chickpea, it’s the culmination of chickpeas plural in addition to the compounded mixture of fresh herbs and spices that make for tasty bites of falafel. Generously wrapped, this veggie sandwich bodes well in freshness as in portion. Catering to meatlovers as well, other selects include: chicken or turkey shawarma, meatballs, schnitzel, sausage and fries that are available for takeout. Food-excursion of the day complete – with a falafel pita – I attest that L’As du Fallafel does indeed transform an otherwise mildly flavoured légume into something palatably wonderful. Whilst feeling peckish in the Marais district, then, look for the righteously named sign of this Parisian food-stop and sample the ‘ace’ – the base of falafels!

Copyright © DISHFUL, 2017. All Rights Reserved. 

Good Things End with ‘É’

Herme Macarons 1 arr

When you can’t meet the King of Macaron himself – Pierre Hermé – a visit to his ’round’ table is the best substitute. Saying, “Oui, oui!” to my absolute favourite city – Paris, of course – a trip to this magical place would not be complete without a must-see and must-visit stop for food shopping at noneother than Monsieur Hermé‘s boutique of sweets.

Yes, indeed, I can now attest to having tried select artisan-made delectable almond French macarons. Conviently dispersed throughout Parisian streets, I make my way to one of many of this master’s stores. Strolling along 18 Rue Sainte-Croix de la Bretonnerie, in particular, I’m introduced to a quaint sized shop beholding a gateway to chocolates, dessert spreads, and the highly anticipated glass-encased table of lovely ’rounds.’

Herme Macarons 10 arrA picture worthy of thousands of words, who wouldn’t capture this Kodak moment of sorts? Politely asking permission first to do exactly that, I’m clearly too enticed to leave such a moment to memory alone. And, afterall, how better to timelessly share Hermé’s offerings – even if it’s only in pixel format. Access happily granted, capturing the multitude of unique treats didn’t take too long and equally deserved more than a photographic close-up.

Pleasantly tried and taste tested, my order of palatable macarons did not disappoint. Worth the pretty Euro – and souvenir tin – any patron can be sure to fill their dessert coffers with the best of the best in quality macarons. Likewise, Hermé offers 18 distinct flavour profiles ranging from the traditionally expected to surprising flavour pairings. Herme Macarons 11 arrWanting a bit of this and that, here’s what I enjoyed: Madagascar Vanilla, coffee, chocolate, Mogador (duo of milk chocolate and passion fruit), Ispahan (evoking hints of rose, litchi fruit and raspberry), Infinitely Jasmine, and Montebello (a signature combo of pistachio and raspberry). Unequivocally divine, macarons by Hermé do satisfy! What’s more, recounts of previous macaron-making endeavours ‘chez-moi’ leave me to attest that the amount of work, skill and purity of high grade ingredients involved with Hermé’s handheld gems are evidently synonymous in his final product. Artisan, to say the least, these cookies deliver in premium taste and texture from first to last bite. Simply stated, they’re ‘magnifique!’ Clearly, well made – and, well received!

Hoping you’ll make your way to Pierre Hermé’s shop for your own box of truffles, macarons or jar of hazelnut spread, other reputable Parisian macaron houses exists. Among them include Ladurée, which remains a popular destination for locals and tourists alike. But if long queues are not your thing, fear not as many local pastry shops – a.k.a. ‘pâtisseries’ – often offer macarons in their own right. Ultimately, wherever you go, venturing to Paris persists to be a deliciously good idea!

Copyright © DISHFUL, 2017. All Rights Reserved. 

INSTA Ice Cream

Insta Ice Cream 13 arrInstantly made for “insta” yum, no-churn ice cream is the answer to all things delicious and frozen.  Essentially, the dessert for summer time.

Truly no fuss and easy to make, anyone can whip up their very own batch of homemade frozen confection. For the start of your own, all you need are three ingredients – heavy cream, sweetened condensed milk, and vanilla essence.

To prepare humble vanilla ice cream – also the base to future flavourful variations – first pour the ‘necessities’ into a mixing bowl, whip the combined trio until soft peaks form and then set contents into the ice box to fully solidify. Et voilà! You’ve mastered no-churn ice cream.

From here, the possibilies are endless. You can create a menu of delectable dairy rich frozen treats. To start, mix-in palatable additions of choice whether via fruit compote, crushed cookies or biscuits, chocolate chunks, chopped almonds or walnuts, and even broken pieces of your preferred candy bar.

Insta Ice Cream 2 arrHaving fun with the making of several ice creams, I couldn’t stop at one or two. Essentially setting up my own ice cream parlour – if only for a day – going for gold is the aim. And so, when a couple flavours just don’t cut it, I set my eyes on building a dream team of flavour pairings to include mine, yours, and everyone’s favourites: mint chip, mocha almond fudge, cherry cheesecake, caramel macchiato crunch, Oreos ‘n’ cream, and a peachy-esque spin resulting in ‘nouveau’ nectarines and cream. Likewise, candy coated cones with sprinkles and the works are a must – a match-made winning combo for the otherwise already beautified real cream scoops.

Made in an instant and ‘flash’ frozen, personalizing your ice cream to create a range of tastes is a cinch. To do so, simply remember the magic of three: three items and three steps – combine, whip and freeze. Word to the wise: for mint chip, I omit vanilla essence and replace it with pure mint extract. Alternatively, deconstructed banana split ice cream can made by using banana flavouring as well. Once again, the sky’s the limit when creating your very own plain or fusion ice cream, especially when starting with the original no-churn base. Rocky road or what ever route you take your ice cream, there’s one ultimate certainty: no-churn ice cream is an “insta” success.

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