Friday, January 27, 2012
Yeah, so the best part of the picture is the fruit. And by fruit I mean the kind that is not in the cake.
When I started with the fruit filling my dad walked in and asked what I was making. I told him a fruit cake. This was his response (I wrote it down):
"You're making a fruitcake? That's not something someone your age would do... That's something my grandmother would do. Oh, she was a teetotaler. She didn't drink a drop in her life but we all knew there was somethin' in that fruitcake. When she died we found a big bottle of rum hidden behind a door. I guess that's why she made so much fruitcake..."
Tuesday, January 17, 2012
Last night I got a bit more bold and ordered five desserts for dinner. It was an Italian themed dinner so the feature for dessert was of course the tiramisu. Sorry, Royal Caribbean, I think I’ve had better. The raspberry jelly looking thing was probably the best!
Other than trying different kinds of dessert, I’ve also been attending every wine tasting that the ship offers. Yesterday was a French tasting featuring LaFite reserve from the Bordeaux, Medoc, and Pauillac regions. We had several cheeses to try with each pairing in order to see which one we liked the best. It was appropriate for yesterday because sadly it rained all day long.
Right now we are in St. Thomas and for some reason there is a man playing the bagpipe right outside of my window…. I think that means its time for me to go somewhere else. More details on the trip later!
Monday, January 16, 2012
No, I didn't make these desserts.
But if you go on a cruise any time soon and see the sentence "One dessert per guest please" on a menu, I might be the customer who ruined it for everyone. I would say sorry about that to you but I'm really not. Here's why:
One of my new years resolutions can be summarized in the question, “why not?” It’s been a great resolution so far as its gotten me to Memphis for New Years and Chicago for a good time with friends (hence my lack of posting lately). This week, my “why not” resolution manifests itself in a different way.
Friday, January 6, 2012
I love foreign food and the fact that this recipe is Swedish made it even more exciting. Rose says that "the pear adds luscious moisture to the crumb; the almond cream imbues it with lovely flavor." I think that she very eloquently and accurately described the cake. It wasn't an overwhelming flavor nor was it bland. It was a simple, sweet taste that was enhanced by the moisture in the cake.
I don't plan ahead very well when it comes to making cakes. I just open the book, pick a recipe, and open the pantry or the groery store. This one called for almond paste. Almond paste is $15.99 from Amazon and no telling how much at the grocery store, if they even carry it. Noooo thankyou.
So with my hefty stash of nuts (whole, sliced, and slivered almonds, pistachios, walnuts, pecans, etc) I pulled out a bag of slivered almonds and got busy making the almond paste. Since I had all the ingredients handy, I like to think that I saved 16 bucks. Totally worth it. I got the recipe from allrecipes.com so if you need some almond cream, take an extra five minutes and save yourself some cash. Here's the recipe:
Wednesday, January 4, 2012
I've been looking forward to this cake and at the same time dreading this cake. I love caramel and I love dark chocolate but, as I've mentioned many many times before, I DETEST making caramel. My caramel batting average usually fits into the "third time's a charm" category. I can never get it right on the first try.