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.
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.
Lemon Berry Tart
A couple of weeks ago we held a goodbye party for Betty and David, good friends. She’s American, he’s Israeli, and together they’re the perfect mix, just like this pink lemon berry tart combination. After about a decade living here, they decided to move to chilly Boston. They met and got married here, and I had the honor to make them their wedding cake. It was a three-tier tres leches cake, soaked in three different kinds of milk. One of them (evaporated milk) doesn’t exist here and so it had to make it all the way here from the States just for this divine cake. I have to recreate this recipe and put it up here one day.
Blueberry Chiffon Cake
I didn’t imagine I would write another post about berries so soon (particularly blueberries), but I did. A few days ago, I discovered that my youngest niece, Aline, would be celebrating her 3rd birthday this week. True, I should remember my nieces and nephews’ birthdays, but after the sixth one I just stopped trying (Thank God for Google Calendar). So I made her a light chiffon cake with blueberry frosting.
Lemon Berry Tartlets
Sometimes I like to combine elements from previous posts to create something new. For this post, I used the crust I baked for the lemon-lime pistachio tartlets. I filled the crust with the lemon cream I prepared for the Crembo’s lemon core. I decorated the top with leftover raspberries and blueberries from the mousse cheesecake. And here’s what I came up with, a lemon berry tartlet.
Mousse Cheesecake with Berries
Last weekend, my sister-in-law, Iman, celebrated her birthday. When I asked her what cake would she like me to make for the occasion, she refused to say so as not to bother me. I asked her again and she refused kindly yet again. So I asked her what kinds of cake she liked and finally she answered me. That’s how it works in my family. We don’t hear “No”. We only hear the “Yes” hiding somewhere between “No thanks” and “Absolutely not”.
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