Sw’hits 2013

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Favorite desserts and sweet treats of the passed year.

fu Chocolats au caramel salé (melty salty fudge choco sweets)

cCinderella cakes


Tarte automne-été aux trois fruits (Summer-Fall triple pie)


tarte au sucre lorraine (gran’s sugar bread)


Le nouveau gâteau truffe au chocolat , with soy yogurt


Sesame jewels. The Chinatown treat home-made.


So simple walnut brownie ice cream


Golden sweet potato waffles


Red lampion apple

blSakura an-pan, blossom sweet bread

sa

Tarte automne-été aux trois fruits (Summer-Fall triple pie)

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Three fruits and a nut. Still Summer, already Fall.
A dessert out of this world.

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Pâte sablée.

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Poires au vin (drunken pears).

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Figues fraîches.

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Caramel coated walnuts.

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You’ve counted only 2 fruits ? True. There is raspberry jam hidden somewhere.

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Carrot tofu pancakes and ‘caramel salé’ spread

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Soft red pancakes, with a very creamy spread of caramel salé, caramel flavored with salty butter.

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Tant pour tant, equal weight.
(1 : 1 : 1) sugar : cream : salted butter.
Melt the sugar into blond caramel, add in the warmed cream. Remove from stove, add butter.
See what you can do with it here, I mean besides eating it all with a spoon.
You can also continue :

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To the hot tant pour tant caramel, I have mixed in 2 additional volumes of cream. It became very liquid, it has a cream textured when cooled. I have then added a few bits of rock salt.
It can be used like a jam or a spread.

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The pancakes are also tant pour tant, 1:1:1. It’s flour (plus baking powder), tofu, carrot paste (grounds when I juiced kintoki carrots with mandarin oranges).

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Chocolats au caramel salé (melty salty fudge choco sweets)

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Decadent simplicity. Dark bitter chocolate filled with a soft salted butter caramel paste.

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Tant pour tant, equal weight.
(1 : 1 : 1) sugar : cream : salted butter.
Melt the sugar into blond caramel, add in the warmed cream. Remove from stove, add butter. Let cool and whip.

Recipe credit : Catherine H.

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I’ve used chips of cocoa mass (100% cocoa), unsweeted, for a happy contrast of flavors, bitterness/sweeteness, textures.

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Lackered

Little fun party today : Peking duck.
Am I fooling you ? I wish it was it, but well…
Correction :
Pekinfied duck skins
But that did it for me. That was delicious.

And that’s really recycling, rock bottom level budget cooking. I kept skins in the freezer when I used duck breasts in other recipes.

Made them sweat their fat with star anise to flavor. Discarded fat.

Added soy sauce, spices and sugar. Discarded the fat.

Dried excess fat with kitchen towel. Grilled them on slow heat in oven-toaster.

Lackered skins.

Sauce made with dochi, banana, chili pepper, oil.
I served with negi leaks, cucumbers and some fresh steamed crepes.

Take a crepe, fill, roll… Verdict : hao chi le !


Chou caramelisé. Roses of cabbage.

A variaton of chou braisé, or how the shape changes everything.

The heart part of a cabbage, cut in thick slices. I slightly oiled the pan and sprinkle very little sugar on both sides of slices. Cooked them slowly, not too long. Flipped to caramelize the other side.

reduction de vinaigre balsamic ?

I cleaned the pan with balsamic, added a little salt. Poured on the cabbages on the plate.

Spare parts…

Served with kare udon. They could be a side in all types of meal.

Sweet, crunchy,mmmm….

Nougat glacé aux noix et au miel

Walnut honey nougat ice-cream.

With raspberry coulis. Sweet and sour. That’s one of my favorite party dessert. I made some for the 13 desserts of Christmas and I had a few servings left. It is ice-cream so it can be stored in the freezer very conveniently.

The classic nougat is made of egg white, honey, roast nuts. This version is a honey Italian meringue, mixed with whipped cream. It is enriched by walnuts bits in caramel, a little Grand-Marnier soaked raisins and mandarin orange peel and grated lemon zest.

Then in the freezer, in a mold.

Crack… the bits of caramel nut stay deliciously crunchy. It really has the honey meringue flavor of nougat. And the citrus hints of Grand-Marnier.

The unsweetened raspberry sauce is a little sour. I didn’t add any sugar, on purpose. That makes a great contrast with the nougat.