RJ and I went through a phase a few years ago where I was making these pears all the time. We used to slice them up and have them over vanilla ice cream for dessert, yes, it is as delicious as it sounds. When I was brainstorming toppings for my Deconstructed Chocolate Pavlova, pears came to mind as a great match with chocolate, and since red wine pairs with both, here we are. There are just as good as I remember. When I first made them a week earlier for the sort-of-not-quite coconut sugar … [Read more...]
Not your ordinary Gingerbread… and oh, I’m famous…
Oooh, what a mysterious title. Not really all that mysterious, but it's late and so, you know, that's my story and I'm sticking to it. Also, ~famous~ is entirely relative in its use here, but we'll get to that shortly. There are many things about this Gingerbread that do indeed make it extra-ordinary however. For starters it has Pomegranate seeds on it - how festive are those little buggers?! And then there is the piping - Eggnog Royal Icing. Yep, you read right, Eggnog.Royal.Icing. A … [Read more...]
America-land Chocolate Pudding
You wouldn't think that Chocolate Pudding was a term that needed clarification, but alas it does. Ordering Chocolate Pudding in 'lands of the Queen's rule' will bring to your table a decadent piece of cake - generally with a delicious sauce over the top, or as a molten pool in the middle, or created in the bottom of the baking dish. Now there is nothing wrong with this kind of Pudding - as a matter of fact, there are very many things right with it... but it's ultimately cake and not remotely … [Read more...]
Zabaglione
When you make Pavlova, or Meringue, or Angle Food Cake - or any other dish that makes you separate eggs with wild abandon in order to use whites on their own - you are bound to be left with a bowl of egg yolks and the never ending quandary of what to do with them. There is always Creme Anglaise, or custard for Ice Cream or even Lemon Curd but this time I decided that Zabaglione was the go - and a perfect topping, or dipping as the case may be, for Deconstructed Chocolate Pavlova. For a … [Read more...]
Chocolate Pavlova – Deconstructed
Oh where do I begin on this one? Lets start with the official title - Chocolate Pavlova Deconstructed 4 Ways: Zabaglione & Cherries; Spiced Red Wine Poached Pears & Chocolate Pudding; Caramel Bananas & Coconut Cream; Yogurt & Berries. And then I died. A few weeks back I was chatting on Twitter with a some fellow Aussie Food Bloggers... next thing we knew the Great Australian Pavlova Blog Hop was born. Just a few days after that we re-badged as Sweet Adventures. Our first … [Read more...]
Whole Spelt Pie Crust
HEY, HEY YOU! I've recently updated this recipe over here -- you may want to pop over and use the new one instead! It's been refined over the past five years but I wanted to keep this one (instead of doing a 301 redirect for all you good blogger types) because I do think it's important to keep a record of where you've been. ~ JJ --------- I probably shouldn't start a pie crust post by telling you that I don't really like crust. Scandalous isn't it? Don't get me wrong, I appreciate it, and … [Read more...]
Pumpkin Pie Perfection
Pumpkin Pie does wonders for seasonally induced home-sickness. Don't laugh, it's a valid northern-hemisphere-displaced-persons affliction. It occurs in June -- when it gets cold and you keep hoping the Christmas lights will appear, and then again in November -- when you go to the beach on the weekends and see Christmas lights on the way home. With Thanksgiving only a few days away, it has kicked into high gear. ~~~ We interrupt your regularly scheduled programming for a special … [Read more...]
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