The Daily Palette will be my new home starting January 1, 2011. Please make a note of it. Thank you!
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The Daily Palette will be my new home starting January 1, 2011. Please make a note of it. Thank you!
Happy Holidays and a big thank you to Kulinarya Cooking Club for taking me in. For the month of December, KCC presents Homemade Food Gifts.
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.
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.
Wow, thanks for stopping by! A few weeks ago, bursting with creativity (and probably running on sugar), my goddaughter Lala decided to take on Gateau Le Sans Rival. Although I had made this torte a dozen times, directions-wise, there is always a minor thing to tweak. The book Favorite Filipino Recipes, although has good recipes indeed, was not very forthcoming directions-wise. However, my copy is from the 70’s and subsequent revisions may have been made since then.
Preheat oven to 175F.
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!
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.
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.