I’ve been back in the kitchen recipe testing. Not so much for the blog, but because Eirini & I (the girl I made the strawberry & mint macarons with) are trying to come up with dessert proposals for a few upcoming events.
She came over to the house the other day so that we could make a mess in the kitchen & figure a few things out. Prior to her arrival, I found myself wondering around the green grocers picking up fruit & asking it to speak to me for inspiration. Finally, I settled on peaches, apples & black cherries.
Good thing I got the cherries too! As soon as I showed them to Mel, he picked them up & started going on & on about caramelizing them in balsamic vinegar & honey….
My mouth was watering. Not to mention I was overcome with joy since as you may or may not have noticed, but it’s been a little while since he’s participated in anything other than eating when it comes to the site.
I let him have his way & complete artistic license to do his own thing. I managed to contribute by whipping up a batch of pâte sucrée to turn into tart shells & also a chantilly cream to fill them with.
There they sat, ready & waiting whilst I watched him prepare all his ingredients & put a huge knob of butter into the pan.
I love it when he cooks.
Is it wrong of me to say that I love him especially when he cooks? Cause I do. Not to mention I’m a tad envious as he has this raw talent for it.
I’m afraid that in todays post, the picture just doesn’t do the dish justice. It’s a shame really, but I only had a limited opportunity to photograph it & in that time, I was lacking all inspiration.
I wont deny you the recipe however. If you make it & take a better picture, show me… I’ll amend the image above & link it back to your site with a glorious, glowing review of your beautiful work.
….happy weekend everyone!
Make 1/2 batch of Pâte Sucrée. This will give you enough dough for one large tart, two medium tarts, or 15 mini tarts.
Ingredients, chantilly cream:
– 250ml heavy cream, cold
– 30g icing sugar
– 1 tsp vanilla
Directions, chantilly cream:
1. combine all ingredients in a bowl & beat until stiff. Be careful not to over-beat or else the cream will separate.
2. spoon your chantilly cream into your pastry shells once they’ve cooled.
– 350g of pitted black cherries
– 25g unsalted butter
– 2 tbs honey
– 15g sugar
– 6 leaves of lavender
– 60ml balsamic vinegar
1. place the cherries, butter, sugar & honey in a large frying pan over medium-high heat. Once the sugar dissolves & the mixtures starts to bubble add in the lavender leaves & the vinegar.
2. cook the mixture until all the liquid has reduced to a sticky syrup. Remove from the heat & allow to cool thoroughly.
3. once cool, spoon the cherries onto the tart shells that have been filled with cream. Serve as is.
……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.