Feeds:
Posts
Comments

Archive for the ‘mango’ Category

Passionfruit

I feel as if I’m back from a trip to a world of cakes and pastry delights.  The last month has been filled, chock-o-block, from the beginning of Toronto’s fabulous Spring to the beginning of what is turning out to be a mild, soft, gentle Summer, with parties and cakes.  The air has sparkled with the sounds of popping champagne corks, clinking glasses and merry, laughing people congratulating each other for various accomplishments.  Birthdays, Weddings, Feasting, Fancying and Foot-Loosing turned our ordinarily calm lives in to a train-station platform for the travelling spirits of love, happiness and joie-de-vivre.

Raspberry Coulis

Now, on a day when the soft rain falling from a Summer-grey sky cools my temperament from feverish to fathomable, I thought I’d take a moment and share just some of the fun with you.  I’m going to make, for your reading pleasure, a sandwich of sorts.  A dense yet frothy layer of Birthdays makes the perfect base for a filling of petit Wedding don’t you think?

Rasp White Choc Charlotte Comb

A little after my own birthday celebration, appropriately consummated with a glorious Raspberry White Chocolate Charlotte and Smitten’s Pistachio Petit Four, a couple Wondrous Friends, the maverick Mr D and his wonderful J, decided, impromptly and in a fuzz of love, to get married.  Being unfortunately, as they both were, so far from all family and loved ones, we organised, in the limited time we had, a delightful petite reception de l’amour chez nous, complete with un petit gateux de marriage. It was my first attempt at a real French Butter Cream frosting, and not without it’s little , ahem, learning curve shall we call it.  But a gorgeous evening was had by all and the happy couple left beaming and cuddling and well set for a long and joyous journey through life together.  How could love go wrong when sent off on it’s voyage with a petite tarte a la pomme d’amour, a Monk Fish a la Gazpacho on a bed of Sicilian Buckwheat and a four layer passion fruit cake with mango curd filling?

Wedding GJ1

Wedding GJ Comb

And then, just to test my abilities and patience to the brink of my own sanity, My handsome, enthusing, devestating Mr P turned a year older and required a cake worthy of his own standing in my life.  What could it be?  I scoured my books and bookmarks.  I looked under the couch, in the sock drawer and behind the French Puy lentils for inspiration.  I had to find a cake to match his countless qualities: there had to be something out there.  After days of thinking and sketching cross-sections of cake slices and jotting down notes I came up with the following:

A dark chocolate and whisky cake; something dense and dark and smokey, just like someone else I know.  A cake almost, though not quite, like a brownie.

A sour cherry filling, slightly sweet and slightly tart and altogether moreish

A cream cheese frosting to complicate the palate a little and smooth out any sharpness in the whisky.

And despite the fact that the cherry conserve I used leaked sticky, pink syrup all over the plate (and a guest who helped me transport the thing, sorry Ms R); and depite the fact that the cream cheese frosting slowly melted in the heat of the night and started a steady migration down the side of the cake, and despite finding out that cream cheese frosting does not like to stick well to cherry conserve (note: spread the cream cheese frosting first, then top with cherry) It turned out to be a very handsome, tasty and slightly confusingly, undefinably good cake.  Just like someone else I know.

Choc Whisky Cherry Cake2

Choc Whisky Cherry Cake Comb2

Choc-whisky

Advertisements

Read Full Post »

pork and mango

One of the things I’m enjoying about living in North America, and I’m speaking from a culinary perspective here, is the availability of Mexican and Tex-Mex style food. There isn’t exactly a huge following of this cuisine back home, unless you can spell Old Elpaso. I love how easy the food seems, how fresh and how there seems to be a real culture of love for the making of the food. If you need a little inspiration, just follow, for a few moments, in the Homesick Texan’s footsteps and be motivated. Nowadays we often have a fabulous, if somewhat messy, dinner of Taco’s or Tortilla’s and it’s such simple, fun food that you can’t help but enjoy it in a child-like, lick the fingers kind of way. I always seem to end up with such an overstuffed Taco that as I take my first bite the whole thing invariably comes apart in my hands in a sticky mass of chicken and salsa and guacamole. I usually giggle the whole way through. Anyway, as one of our favourite restaurants here in TO, a Latin Fusion place, if you will, they serve a dish hysterically named “Pork and Roll” (which always makes me think of those Elvis Presley wall clocks with the swinging legs counting the seconds down) combining a spicy, hot hot mix of pork and pineapple on flour tortilla’s. Super yum, even though I’m not usually a fan of fruit on my meat. I figured a mango could taste just as good and Voila!

pork and mango tortillas

Pork and Mango Tortillas
(with Salsa verde, naturallement)

2 fillets of pork (about 400 – 500g total) – finely chopped, about 5mm pieces
1 tsp ground cumin
1 tsp ground coriander seed
1 tsp ground cinnamon
1 tsp dried thyme
salt and pepper to taste
1 Tbsp grape seed oil (or canola)mango
1 onion, chopped
2 cloves garlic, minced
1 green pepper, chopped
2 Tbsp tomato paste
2 medium tomatoes, skinned and chopped
1 Tbsp red wine vinegar
1 tsp sugar
2 Tbsp Lime juice

1 small or ½ large mango, peeled, pitted and cubed
¼ cup chopped Cilantro

Lettuce
grated Cheddar cheese
Salsa Verde
flour tortillas

– mix the cumin, coriander, cinnamon, thyme, salt and pepper in a bowl. Add pork, coating well with spices, and let stand for 10 mins or so.

– heat the oil in a large skillet, add meat and brown.

– Remove meat from skillet, add garlic, onion and green pepper. Saute for 2 mins. Add tomato paste and tomatoes.

– Add vinegar, sugar and lime juice and cook until tender, about 10 mins. Replace pork and simmer until pork is cooked through.

– Stir in mango and cilantro and remove from heat.

– serve in tortillas with lettuce, salsa and cheese.

pork and mango prep

Read Full Post »

Lemongrass rice pudding with fresh mango and lime

The reason I’ve been a bit slow in getting the next post up is because I hit a little boulder on my road to a good dessert this week. I had this idea in my head, and the more I thought about it the better it became. It all started when I started thinking about the four banana’s I had sitting on my Kitchen counter. In my world, a banana has a very short window of opportunity for eating. One day on the early side of the window and it’s green and chewy ; one day on the other side and it’s a powdery mush. These banana’s were a day or so on the downward slope of their life. Not an unusual circumstance, but the usual solution of banana bread or banana walnut muffins just didn’t appeal. What could I do with these yummies? So the idea of a compote came into being. With what? Hmm. A rice pudding perhaps? A tropical, Thai inspired rice pudding perhaps? What about a coconut and lemongrass rice pudding, with a banana and ginger compote and fresh mango? Sounds really good, really exotic, something a slender, tan woman in a fusia and turquoise sarong would serve to you in a coconut shell while sitting on a beach in Indonesia. Mmmm.

So I diligently set about concocting a dessert which was to become possibly the worst dessert ever made in the history of man, ever. Well, I exaggerate. But the ever wonderful Mr. P stopped smiling rather abruptly after the first spoonful. And after my own first taste I realised that he hadn’t just swallowed a fly. Was it the over exuberant amount of fresh ginger I had used in the banana compote? Was the rice too sickly sweet? Too dry? Was the mango cut into too large chunks, making it difficult to eat with the rice pudding?

All of the above.

img_7766.jpg

But I’m determined to get it right and so did a
bit of thinking, a bit of reading and discovered
a thing or two about rice pudding. Firstly, ride
pudding takes a lot more liquid to make than
normal eating rice. How could I not know that?
Secondly, coconut rice pudding is known as Kheer,
though the recipe I’ve since concocted is somewhat
different. The lemongrass lifts the pudding from
a sweet comfort food for a cold rainy day to
something best eated at room temperature
(or slightly chilled) in the summer after a
light meal. Also I ditched the banana compote,
ironically seeing as that’s what got me going on
this path in the first place, as there seemed to be
so many conflicting flavours to concentrate on.
Simpler is better after all!

Lemongrass Coconut Rice Pudding with Fresh Mango and Lime

¼ cup Jasmin Thai rice img_7807.jpg
½ cup coconut milk
2 cups milk (I used 2%)
¼ cup dessicated coconut
1 stick fresh lemongrass, scored and bruised

1 fresh mango, peeled and diced into small pieces
juice and zest of one lime
2 Tbsp castor sugar
60ml water
2 full star anise

– rinse the rice under cold water

-bring the milks, coconut and lemongrass to almost a boil in a heavy based saucepan. Add rice, bring to boil and lower heat to a simmer. Simmer, covered, 45 – 60 mins until thick and creamy. Leave to cool.

– Meanwhile, chop fruit

– put water and sugar in a small saucepan, heat gently to melt sugar. Add star anise and bring to a small simmer on a low heat. Simmer about 10 mins until syrup starts to thicken slightly. Do not caramelize.

– Allow syrup to cool slightly before adding lime juice and half the zest.

– When rice pudding is cooked and cooled, add lime syrup to mango. Remove lemongrass from rice, divide pudding between four bowls and top with mango. Garnish with remaining zest.

Read Full Post »