I was stumped.  I could think of many different things yet could not start to make something.  I’m not a baker, so pastries did not come to mind on the get go.  I was thinking atchara (pickles) and burong hipon (fermented shrimps).  Well, maybe that’s what I wanted to receive instead.  As some of you may already know, French macarons are about the only things I know how to make.

Let’s go back with the Ghost of Christmas past to Manila.

Twenty-four years ago, my Tita Chat taught me how to make Lenguas De Gato with Pat Limjuco Dayrit‘s book Favorite Filipino Recipes as reference.  Well, what can you expect from  someone who hasn’t used a pastry bag before?  Of course the lenguas came out as big as bakyas (wooden clogs) and not in pairs either!

The lenguas came out more uniform in size today, though still bigger than most lenguas de gato you can buy in stores.  Well, California Mountain Lions are bigger cats (smile).

Thank you Lala, for putting in a request to consider my blog be included on the KCC roster.

Ingredients

• 1/2 cup butter, softened
• 2/3 cup sugar
• 1/4 cup egg whites
• 1 1/3 cake flour
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla

Directions

1. Preheat oven at 375F.
2. Cream butter and sugar.
3. Add egg whites gradually.
4. Fold in flour with salt.
5. Add vanilla and fold mixture until smooth.
6. The entire batter fits in a 12″ pastry bag.  I used Ateco #806 plain tip.  Perhaps a smaller tip will deliver smaller lenguas (domestic cat size).
7. Pipe on Silpat, about 3″ long, spaced 1.5″ apart.  Bake for 8 minutes.
8. I used two (2) sheets, and made about* four (4) dozens.

Notes

• *I didn’t really count, but I will next time.  Promise.

Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine.

Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.

Meringue Ingredients

• 5 egg whites
• cup sugar
• 1 1/2 cup chopped cashews
• 1/2 teaspoon vanilla

Directions

Preheat oven to 175F.

1. Beat egg whites until stiff.
2. Add sugar gradually and continue beating.
3. Fold in chopped nuts and vanilla.
4. Pipe meringue into 3 or 4 buttered and dusted (with sugar) 9″ diameter pans to make thin layers.  I pipe because I cannot spread meringue evenly with an offset spatula.  Please teach me.  Thanks.
5. IF using parchment paper, using pencil, trace 9″ circles on sheet of parchment paper; turn parchment over (circles will show through) and place on large rimmed baking sheet.  Again! (Like a 4-year old)
6. I hope you have something good to watch on TV.
7. Bake meringues until dry and crisp but not browned, about 3 hours.
8. Turn off oven and let meringues cool completely in oven.

Pâte à Bombe

• 1/4 cup water
• 2/3 cup sugar
• 5 egg yolks

Directions

1. Boil water and sugar until it spins a thread.
2. Pour mixture gradually over-well-beaten egg yolks and continue beating until thick.
3. Remove and chill in refrigerator.

French Buttercream

• pate a bombe
• 1 cup softened unsweetened butter

Directions

1. Cream butter and add pate a bombe.  Continue whisking until light and fluffy.

International Incident Party - Salt

This month’s International Incident Party ingredient:  SALT

Inspired by Pierre Herme’s Salted Caramel and Apple Macarons, I layered this creation using The Republic of Tea’s caffeine-free Caramel Apple Red Tea to flavor the shells.

For the partially dried apples, I followed Edd Kimber’s recipe and directions.

Coincidentally, he posted Frivolite about the same time last year!

Fluer de Sel Caramel Filling

Ingredients

• 1 cup heavy cream
• 5 tablespoons unsalted butter, cut into pieces
• 1 teaspoon fleur de sel
• 1 1/2 cups sugar
• 1/4 cup light corn syrup (this will prevent crystallization of sugar)
• 1/4 cup water (to get more tea flavor, infuse two (2) tea bags in 1/4 cup water)

Directions

1. Bring cream, butter, and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.
2. Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved.
3. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.
4. Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248°F on thermometer, 10 to 15 minutes.
5. Pour into small bowl and cool 2 hours.
6. Pipe onto macarons to make sandwiches.

Apples, Moonglow Gardens

Fleur De Sel Caramel, Moonglow Gardens

Caramel Apple Red Tea Macarons, Moonglow Gardens

Dedicated to Linda (survivor) and to Steve’s Mom.

For Breast Cancer Awareness Month and Mactweets Mac Attack Challenge No. 12, please allow me to introduce Pumpkin Chai Red Tea Macarons.

A good balance of East and West plus all the goodness of Fall Season made these macarons possible.

The Republic of Tea’s Pumpkin Chai Red Tea is made especially for Crate & Barrel.

Ingredients

• 1 cup confectioners’ sugar
• 3/4 cup almond flour
• 2 large egg whites, room temperature
• 1/4 cup granulated sugar
• contents of three (3) teabags Pumpkin Chai Red Tea The Republic of Tea

Directions

1. Pulse confectioners’ sugar, tea, and almond flour in a food processor until combined.
2. Preheat oven to 280 degrees F.  Whisk whites with a mixer on medium speed until foamy.  Gradually add sugar, and whisk until stiff peaks form.  Sift flour mixture over whites, and fold until mixture is smooth and shiny.
3. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 1.5″-inch rounds 1 inch apart on Silpat-lined baking sheets.  Tap bottom of each sheet on work surface to release trapped air.  Let stand at room temperature for 30 minutes.  Bake for 17 minutes.
4. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack.
5. Sandwich 2 same-size macarons with 1 teaspoon filling .

Pumpkin Chai Red Tea Macarons, Mactweets Mac Attack Challenge

Pumpkin Chai Red Tea Macarons, Mactweets Mac Attack Challenge

Pumpkin Chai Red Tea Macarons, Mactweets Mac Attack Challenge

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Mactweets Blog

International Incident Party - Lavender

Lavender Creme Brulee, Moonglow Gardens

With the strange weather we have been experiencing in California, my lavender harvest extended through fall.  You won’t hear me complaining.

My sincerest thanks for the warm welcome.

I usually divide and replant lavender this season to make room for more next spring.  Cooking with lavender piqued my interest,  suddenly becoming food for thought after Cherrie caught my garden posts about lavandins.  A few more tweets later, Carol chimed in, and with Penny, they invited me to participate.

I had imagined Lala giggling the whole time we discussed lavender everything.  Two kids in the back trying so hard not to burst into laughter letting the secret lavender dishes out.

Over the last two weeks, I experimented with lavender, using the fragrant herb with restraint.  I wanted to try a few things except making soap.

Lavender Sugar, Moonglow Gardens

Lavender Sugar

Ingredients

• buds from 8 stalks fresh lavender
• 1 cup sugar

Directions

1. Combine sugar and lavender in an airtight jar.
2. Shake well to combine.
3. Store in a dark place for about two (2) weeks.

Lavender Crème Brulée

Ingredients

• 2 cups heavy cream
• 2 tablespoons fresh culinary lavender
• 8 egg yolks, reserving egg whites for macarons
• 1/3 cup granulated lavender sugar
• 1 teaspoon pure vanilla extract
• 1/4 cup lavender sugar (for the caramelized tops)

Directions

1. One day before making creme brulee, in a small bowl, combine cream and lavender.  Cover and refrigerate for 8 to 12 hours.
2. Microwave for a minute.  Strain the cream into a small saucepan, pressing on the lavender to extract all the liquid; discard the lavender.
3. Preheat oven to 300ºF.  In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow.
4. Add cream and vanilla, and continue to whisk until well blended.
5. Strain into a large bowl, skimming off any foam or bubbles.
6. Divide mixture among 6 ramekins or custard cups.
7. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes.
8. Remove from oven and leave in the water bath until cooled.
9. Remove cups from water bath and chill for at least 2 hours, or up to 2 days.
10. When ready to serve, sprinkle about 2 teaspoons of lavender sugar over each custard.

Lavender Creme Brulee, Moonglow Gardens

• Once the  color is bright and vivid, that is the time to start cutting.
• Cut the flower stems during the cool of the morning after the dew has dried.
• Both fresh and dried flowers and leaves are used in culinary preparations.

Drying

1. Spread harvested lavender to dry on a paper towel or paper plate.
2. Lay another paper towel on top.
3. Microwave on low, and check them every minute.
4. Turn them after 2 minutes if they aren’t completely dry.
5. Cool and then store in a container.

Moonglow Gardens - Lavendin 'Silver Edge'