These tamales traditionally made by hand in Mexico are quite laborious to make, particularly when the nixtamale and resulting dough are prepared from scratch. With a nearly endless variation of available fillings, tamales may be the most versatile of Mexican foods.
Author: Chef M
A chirping trio of newly hatched birds is a charming ode to a baby’s pending arrival (or first birthday). The buttercream bluebirds and coconut nest are perched atop cupcakes frosted with chocolate buttercream.
Cupcakes crowned with fondant hearts add charm to any party. The hearts are monogrammed with bride-and-groom initials, but you could also make just one initial for a baby shower, or a birthday or going-away party. You can make the hearts (working with fondant) up to several months in advance; store at room temperature in an airtight container. You will need a small rolling pin, a two-inch heart-shaped cutter, and new, clean rubber stamps with initials, which can be custom-made.
Not far from Strasbourg, the capital of Alsace, lies the Moulin de Hurtigheim, a small familyrun flour mill and one of the last independently owned mills in the region. It was fascinating to learn about the different grains used to produce particular flours, and see the flour truck that goes around the villages selling flour directly to locals.
Bright pink, sugar-coated almonds are the star ingredient in Lyonnais pâtisserie. Unlike classic praline, Lyonnais praline is not caramelized. Instead, the sugar is heated and left snow white, then dyed bright pink. Lyonnais praline is sold in packets and can be eaten on its own, but often it is spotted on tarts, cakes, and desserts.
Bernachon, a chocolate shop in Lyon, selects its own cocoa beans, then roasts and grinds them together to create a unique blend. If you’re ever in Lyon, be sure to stop in, even if it is just to lèche la vitrine (lick the window), as the French aptly describe window-shopping. One of their chocolate blends the Palais d’Or (Golden Palace), made with crème fraîche happens to translate equally well into a rich and luxurious tart.