Inspired by a friend's favourite snack..Honey Chèvre Ice Cream with Sesame....

Crumbly, creamy with an attractive tangy palette, Chèvre has made frequent appearances my summer dishes. With this heavenly versatile fromage, my dear friend created her favourite snack for a twins baby shower..Chèvre ornamented with golden honey and fragrant toasted walnuts.


With the delicate balance between the fragrant sweetness of honey and the unique tartness of mature Chèvre that linger in a nutty afternote, wouldn't it be perfect to translating this experience into a dessert perfect for the humid hot summer!


~ Honey Chèvre Ice Cream with Sesame ~



Ingredients:

1 pint of homemade vanilla bean ice cream
5oz Chèvre
3 tbs honey
6 tbs toasted white sesame seeds, pulse in grinder into a fine powder


1. Combine the Chèvre, honey and sesame powder into a smooth paste.
2. Add this mixture into the homemade vanilla bean ice cream as it is half way through its churning process.
3. Freeze until it is completely firm.
4. Serve with drizzle of honey, or with toasted walnuts!

Bon Appetit!

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~!