(Image credit Mango.org)
Our forced hiatus because of the impending Maine move gives the mind time to wander: what flavors should we eliminate? What should we introduce?
Mangoes with Earl Grey tea are top of mind: I did batches years ago and while the tea was a little too steeped, the flavors really worked.. I am also rethinking our almond chocolate and want to marry it with pears: one of my go-to desserts is a pear tart with a marzipan cream and a bit of cognac. I want to make a chocolate version. And I have been thinking of a strawberry pate de fruits with a jolt of fig balsamic, imagine that in a dark chocolate shell...
And candy bars are my recurring obsession, because multiple textures = sensory revelation. Can you tell I am itching to be back in the kitchen?