rose to the occasion – apple frangipane tart

November 23, 2015
Apple Frangipane Tart

  When M said he wanted a pie—preferable with apples—for his birthday instead of a cake, I was speechless. An apple pie is fine for some occasions, but it’s not the most visually celebratory item. I realized it was his birthday, and he should have his wish. My challenge was to make this pie look […]

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happy nut thing – fig pistachio cake w orange cream frosting

August 20, 2015
Fig Pistachio Cake with Orange Cream Frosting

  In Chinese culture, the pistachio is called the happy nut (开心果 kaixinguo). 开 means open, 心 means heart, and 果 means fruit or nut.  开心 also means happy, and it literally describes the way you open a pistachio to eat it. Therefore, 开心果 means happy nut.

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easy peachy – peach almond cake

August 14, 2015
Peach Almond Cake

  Peaches were considered the favorite fruit of the Chinese emperors and were first mentioned in writing dated back to 10th century AD.  The Persians introduced the “Persian apple” to the Romans, and it later made its way to Europe with the help of Alexander the Great.

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my maine thing – blueberry apricot cake w vanilla cream frosting

August 6, 2015
Blueberry Apricot Cake w Vanilla Cream Frosting

  August is supposed to be the last month of summer, but the humidity and heat keeps reminding us that the simmering season is going nowhere fast. The one thing I look forward to in this month is our annual road trip to Maine. It’s a fitting place to celebrate summer with lobster rolls, fried […]

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prunus maximus – cherry almond tart

July 2, 2015
Cherry Almond Tart

Cherries were prized by ancient Chinese royalty and the wealthy. Besides the fruit, cherry wood was believed to ward off evil spirits—even today, Chinese families place cherry branches over their doors on New Year’s Day to bring good luck. Statues carved from the wood stand guard at the front of homes.

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so berry – fresh strawberry cream pie

June 18, 2015
Fresh Strawberry & Cream Pie

  The perfume of strawberries fills the hot afternoon air at the Farmer’s Market. As much I think of them as berries, they aren’t.

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sugar differential – rhubarb almond honey cakes

June 11, 2015
Rhubarb Honey Almond Cakes

  There is a difference between almond paste and marzipan. Marzipan is made from almond paste but with much higher sugar content—and egg whites are sometimes added. It has a smoother texture and is more pliable, easier to roll, and use for molding and decorating.

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ghost town – chestnut ‘montblanc’ tart

January 30, 2015
Chestnut 'Montblanc' Tart

  The biggest blizzard ever . . . didn’t land in NYC on Monday. In stead, we got a ghost town with just enough snow to briefly cover sidewalks and streets. People tried to get home before subways and busses stopped running. Stores and restaurants closed in the early evening.

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sweet memories – pistachio baklava cake

January 23, 2015
Pistachio Baklava Cake

  I started this blog back in 2009 with the intention of sharing my love for food. I’ve never done a blogiversary, nor have I kept many stats.  Week after week, I just make desserts I like and share them. Occasionally, I get comments and emails about how much someone has enjoyed the recipes. Some […]

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it’s a wrap – pistachio apricot cake w earl grey frosting

December 12, 2014
Pistachio Apricot Cake w Earl Grey Frosting

  As we pack our bags and get organize for our vacation, I want to tie up a few loose ends—such as a list of dessert ideas and inspirations that I wrote down throughout the year. Most have been tested and worked well. Others need a rethink. For my last dessert post of the year, […]

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asset management – apple almond cake

November 14, 2014
Apple Almond Cake

  It’s only the beginning of November and my dance card is full for the rest of the year with three major events. One is a gathering at our friend’s house for Thanksgiving, for which I’ll be helping out and turning out some desserts. The second one is M’s birthday. Yes, both occasions are celebration […]

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