Swedish Donuts
Last month, Noam came to visit Jerusalem from San Francisco. On his way here he made a stop in Sweden for a quick family visit. While he was there, he wrote me the following word: “Kardemummabullar”. A Google search taught me it wasn’t a curse, but a yeast pastry baked and coated with cardamom. In fact, it’s the Swedish brother of the American cinnamon roll.
Blueberry Smoothie
Every weekend ends and every week starts, but not easily. Not for me at least. Sunday is my longest workday. My week starts with a boom. Recently I traveled to Provence where I discovered that their week starts differently, and not just because it starts on Monday.
Coffee / Peanut Butter & Chocolate / Cinnamon-Banana Smoothie
Last summer I got a new blender as a gift from my parents, and since then I use it non-stop. Although I already managed to drop it and nick a corner, I can still use it. Until I get around to replacing the broken part, I had to post my favorite smoothie mixes inspired by Jerusalem’s Muffin Boutique, where I also happened to discover the yummiest pumpkin cream cheese muffin in town.
How to Caramelize White Chocolate & Make Dulce Spread
White chocolate is the most problematic of them all. Simply because it doesn’t contain cocoa solids. But that doesn’t mean it’s not chocolate. It contains enough cocoa butter to be respected and considered as chocolate. However, from the moment I tried caramelized chocolate, I realized it would be hard to go back to just “plain” old white chocolate.
Ruby Berry Pralines
Tempering chocolate to make pralines on hot summer days is doomed to fail. I was naïve enough to think that the AC would solve the problem. I mean, it’s cool and nice enough in the house with it turned on… for me, not for the chocolate. Tempering chocolate requires a specific room temperature. 18-20 °C / 64-68 °F to be exact.
Chocolate Passion Fruit Pralines
A while back, I met friends from France and we talked about macarons. (What else would you talk about with French people?) We didn’t just talk about any macarons, we talked about Pierre Hermé’s macarons. We all agreed that his best is without a doubt the “Mogador”, a macaron filled with passion fruit and milk chocolate ganache.
Pistachio Spread
When I traveled to Sicily this summer, I came back home with four jars of pistachio spread made by the residents of Bronte. The city takes pride in its green pistachios and every shop, bakery or café is proud of its own homemade pistachio spread. It wasn’t easy to choose which spread I should take back to the family. There were so many to choose from; smooth and creamy spreads that reminded me of Nutella, more textured spreads that contained tiny chunks of pistachios, milk based spreads,olive oil based spreads and so on…
Chocolate Covered Banana Marshmallow
Ever since I wrote about the chocolate banana brownies, I can’t stop thinking about those yellow banana marshmallows, coated with a thin layer of chocolate. How I used to love this crap as a child and would easily finish an entire box by myself. However, I always wished the bite would be more marshmallow-y than chocolaty.
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