The perfect "Geraish" brought together friendships and great conversations....

There is certainly no questions that great friendship and conversation can be built upon a delightful meal, but with items made by one with such true passion, this event deserves an album documentation =)

Geraish '11 / Ge•raish / قريش / Brunch!


Apart from the modern chic plating, each of the items was a perfect marriage of ethnic spices on a Western canvas. From falafel sliders to cinnamon waffles with pistachio sauce, every single bite hid a delightful surprise! A "Spiced" dessert party is now in the making....thanks to my talented insightful friend =D




This post is part of the Foodbuzz Tastemaker Program for KODAK Gallery.

Recipe: Maple Pecan Coffee Cake

Recipe for the "failed" attempt of Maple Pecan Coffee Cake as promised, though rather belated....


Makes 8-10 servings

Ingredients:

For the Cake Batter:
1/2 cup (1 stick/4 oz/113g) butter
8 oz cream cheese
1 cup granulated sugar
2 large eggs
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
2 cups all-purpose flour
3/4 cup whole milk

For Maple Topping:
1/2 cup brown sugar
1/2 all-purpose flour
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 cup (1 stick/4 oz/113g) butter
4 tbsp. maple syrup
1 cup coarsely chopped or whole pecans, roasted


1. Preheat oven to 350 degrees oF. Lightly grease a 10 or 11-inch springform pan or a 10 or 11-inch removable bottom cake pan.

2. Sift the dry ingredients and set it aside.

3. With an electric mixer on medium high speed, blend butter with cream cheese until smooth. Add sugar and beat until fluffy. Blend in eggs, baking powder, baking soda, vanilla, and salt.

4. Fold in the dry ingredients and the milk in 3 alternate additions. Set aside.

5. For the maple topping, combine all topping ingredients, except pecans. Cut in butter until particles are fine. Spoon the topping mixture over cake batter. Sprinkle pecans over topping.

6. Place cake in the preheated oven for 40-45 minutes, or until toothpick inserted in center of cake comes out clean.

Bon Appetit~!

A failed attempt came with a hidden surprise....

There is nothing better than to spend a lazy Saturday "late" morning in a breezy kitchen, executing a new coffee cake recipe! But with the wrong baking pan in hand, and a cake that escaped the oven mimicking the depression of a volcano, I was pleasantly surprised that the fluffy centre of this failed attempt has selfishly abducted the identity of the supposedly crusty surface, and served as its gooey sticky toffee pudding-like interior!


Will be tasting this warm with Madagascan vanilla bean gelato....verdict and recipes will be posted next~!

The delicate bouquet of Vouvray gives magic to a simple poached pear custard tart....

I guess infusing my favourite beverages with desserts has given me inspirations! Although Earl Grey still tops the exclusive list, the complex yet delicate bouquet of Vouvray, and the high acidity from Chenin Blanc makes it the perfect complement for the luscious yet velvety Anjou pears.


Located in the Touraine district of France's Loire Valley, this Appellation d'origine contrôlée (AOC) is dedicated almost exclusively to Chenin blanc, a variety known locally as Pineau de la Loire that is believed to have been originated interestingly in the Anjou wine region sometime in the 9th century. A wine pairing dinner featured 4 wines from Loire Valley has drawn my attention in the potential marriage with desserts, where the notes of honey, nuts, ginger, fig, apples and white flowers can be innocently exhibited.


~ Vouvray poached Anjou pears ~

1 bottle of your favourite Vouvray
4 Anjou pears - firm but with slight give, peeled and cored but leaving the stem intact.
6 tablespoons of organic cane sugar
1 pinch of salt
*avoid using vanilla bean for this recipe to preserve the bouquet of the Vouvray


1. In a deep stainless steel pot (should be large enough to stand all 4 pears, and deep enough that enough wine can be added to cover the pears completely), add wine, sugar and salt and bring it to a simmer.

2. Add the pears and ensure all parts are submerged in the wine, simmer very gently in the wine for 40 minutes, or until the flesh have been soften but not breaking.

3. Gently remove the pears onto a plate to cool.

4. Strain the poaching liquid; return the liquid to cleaned pot and reduce it on high heat to 1/4 of its original volume, or until it becomes a consistency between maple syrup and honey.

5. Serve the pears with the reduced syrup, or to top a luscious custard tart!


Bon Appetit~!