Well, almost. I cheated a little…but it’s possible!
I’ve been wanting to do a raw for ages but just never got around to actually doing it. I was finally inspired to do it when I bought a lb of raw hazelnuts and got my bi-weekly shipment of fresh blueberries from my friend G. It was time — time to make a summer berry pie.
I’M BACK FROM VACATION!!! And seriously so behind on my posts. Can’t wait to gush all about my vacation in Korea and the Philippines. Let me just say that I am so inspired to make my own versions of my favourite dishes in each country. I most certainly ate very well when I was there (5lbs heavier now…some people suggest that I have eaten both South Korea and the Philippines whole!) and I cannot WAIT to cook some dishes from my own heritage and my favourite spicy country. Stoked!
In the meantime, the next few days will be some older posts that I didn’t get a chance to finish while I was away. First up? Almond butter honey tarts.
We had another family BBQ over this past weekend as my brother and sister-in-law and my super cute nephew were in town. Of course, a family party was in order. With the gorgeous weather, sangria, and BBQ, I couldn’t have asked for a better set up! And this time I wasn’t bringing dessert!!! I decided to bring some mini chive and bacon quiches.
So…I’m not one for making apple pies. I don’t know. It just seems like a lot of work. Intimidation? Maybe. Laziness? Definitely. And PIE CRUST. You are all familiar with my pie crust fiasco from last time…
Well, this time, I used a different method. This recipe is kind of inbetween an apple tart and apple pie. I used pie crust on the bottom instead of a buttery shortcrust and thinly mandolined apples for the filling and left it open-faced. But let’s be honest… The only real reason I made this whole wheat apple pie tart was because I just couldn’t wait to use my new Le Creuset black lacquered tart pan that I picked up from the outlets during my last visit to Seattle. It’s a beauty.
Burnt miso butterscotch. A recipe famed by the genius that is David Chang of Momofuku restaurants. I’ve been dying to make this for a while now but the opportunity had never come up. What was I to pair it with besides icecream and apple slices (because honestly, that is how I would totally eat it). Then it dawned on me: mini burnt miso butterscotch apple tartlets. Boom.
Being the owner of my own cupcake dessert company, I do get quite a few large orders per year. I have done a number of weddings, customer appreciation days, networking events, launch parties, and Christmas parties that require a lot more work than just the standard 2 dozen order. I often get asked, “How do you do it!?!”. And although I now have my own employee, I didn’t have one before October of last year and had to do everything by myself. I did have help on one occasion but besides that, it was all me.
Planning. Calculating. Anticipating.
It’s hard work but it pays off. It sometimes leaves you with a ton of leftover ingredients, like tart shells for example. Thanks to a 1000 cupcake and pie order last month, I am now stuck with a large box of tart shells containing 200 pre-made pie shells.
What to do with them? Mini ham, caramelized onion and scallion quiche.
Luckily, my boyfriend’s friend’s 40th birthday was coming up. Perfect opportunity use up a fraction of these shells.