Molly Moon’s Ice Cream – Seattle, WA – Review

Coffee ice cream with vanilla-bean caramel sauce at Molly Moon’s in Seattle

Anyone who has spent time in the Midwest or on the East Coast will agree, Seattle is not a great ice cream town. So when I heard that Molly Moons in Wallingford was making the good stuff on site with mostly organic ingredients and …

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Iced Lychee With Asian Mignonette Sauce – Recipe

Iced lychee on a bed of ice, with Asian mignonette sauce

Here’s the last of the three lychee amuse bouche (you can see the earlier ones here and here). Sticking again with the idea that peeled and pitted lychee are kind of fleshy and shellfish-like, I made an Asian-twisted mignonette, which a sauce traditionally served with …

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Lychee Tempura With Japanese Pepper Mayo – Recipe

Lychee tempura, with spicy mayo and black sea salt

This is the second in my series of amuse bouche based on fresh lychees. (Here is the first in the series). This one I fried using the small-batch tempura batter from Morimoto: The New Art of Japanese Cooking, and served it with a Togarashi-spiced mayo, black sea …

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Tea-Smoked Lychee Amuse Bouche

Fresh lychee smoked with genmaicha tea

This is the first of three amuse bouche I have in mind based on fresh lychees. (Hey, did you know that the plural of amuse bouche is amuse bouche? Learn something every day.) You could also serve all three as an appetizer trio instead of an amuse.

If you haven’t had …

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Nectarine and Blueberry Tart – Why I Am Not A Pastry Chef

Nectarine and Blueberry Tart

I made this tart with the idea that I’d write a post about how simple it is to make this beautiful and delicious dessert. It is, though it does take a bit of time. Just look up a recipe for a pâte sablée dough and pastry cream, use perfectly ripe fruit and …

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You Have Mousse In Your Freezer (I Think)

What if I were to tell you that you have chocolate mousse in your freezer this very instant? Am I psychic? Did I break in to your house and anti-burgle a delicious dessert as a complimentary gift for visiting my blog?

Nope, I’m talking about ice cream. I was recently struck by the idea that the …

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Blueberry Napoleon with Crème Fraîche and Raspberry Powder

Blueberry Napoleon with crème fraîche and Raspberry Powder

I didn’t make this to be a Fourth of July dessert, but I realized afterwards that it bears some kind of metaphoric resemblance to an American flag, except that the stars are blue.

I made some rectangles out of a pastry dough, and layered them with Crème …

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