Warning: Creating default object from empty value in /home/food/public_html/wp-content/themes/StandardTheme_20/admin/functions.php on line 229
candy | Manolo's Food Blog
Archive - candy RSS Feed

Mmm… Miette

I must admit that although I live right across the bay from Miette (located in the Ferry Building in San Francisco) I have never visited them, nor tasted their pastries. Oddly enough, I just don’t get to The City that often, and when I do I’m usually headed somewhere that is not the Ferry Building. In point of fact, on the rare occasions that I am in San Francisco and looking for something to eat, I’m a lot more likely to be making a beeline to Tommy’s Joynt for some of their delicious Buffalo Stew and incredible garlicky pickles.

Frankly, I don’t go to many bakeries. I prefer to roll my own.

So when I heard that there was going to  be a Miette cookbook, well, that got my attention. You see, while I hadn’t had any of their cakes, tarts, cookies, or sweets, I had heard they were awfully good. My copy arrived in my hot little hands just yesterday, and I must admit I’m eager to try out recipes.

The book itself is quite charming. It’s a comfortable size, and it opens flat, which is convenient for actual use. The pages are thick and glossy, and the edges are cut in a rather charming scallop. No, that isn’t necessary. It’s just pretty. It’s also lavishly illustrated with photographs by Frankie Frankeny, who has done a tremendous job of making everything look beyond scrumptious. As you can see from the illustration above, the poster child chosen to represent the bakery is their famous Tomboy cake with its naked chocolate sides and pretty pink buttercream. It’s pink because it’s raspberry. Dark chocolate and raspberry? Sign me up!

Unfortunately, I will have to wait to try making this beauty for one simple reason: I don’t have the right cake pan. You see, Miette works with the philosophy that smaller is always better… and I have not yet had a reason to acquire a 6″ x 3″ cake pan. Sigh. Guess I’d better hunt one down.

I know that Miette is all about cute, but I think I’m going to leave the ribbons out of the cakes that list them in the ingredients. It is my considered opinion that there should never be anything on a cake that cannot be safely eaten. If I feel the need of the decoration, a little icing in a contrasting color should do the trick.

There is one other annoyance – this time in the text. In the layer cake section, authors Meg Ray and Leslie Jonath harp again and again about how very difficult they are to make. In the notes on making the Princess cake, we are told it can take days depending on the baker’s stamina. Really? In nearly every case, so far as I can tell, what they really mean is that the cakes can be exacting rather than difficult. It’s a fine distinction, but one I consider well worth making. One needs to – for instance – cut the layers so that they are even and straight. This is not especially difficult, but it is important to get right. Saying these cakes are incredibly hard to make scares off the home baker, and really, is that what you want to do in a cookbook?

Besides, in the candy section there are several treats that are every bit as exacting and fussy (in some cases moreso) as the cakes, but they are never called difficult. There is a general warning to be careful when working with extremely hot sugar because it’s quite easy to burn yourself badly, but no dire warnings that any of the candies will tax your strength beyond its bearing. The correct temperature is emphasized, but again, while this is on par with most of the steps in constructing the layer cakes in terms of difficulty vs. importance, there are no exhortations that making toffee or marshmallows is a Herculean task.

Still, these are miniscule flies in the batter, as it were. As I flip through the glossy pages, I am tempted by recipe after recipe. Cakes, cookies, candies, and tarts all call to me and beg to be baked up right away. And from my considerable experience in baking (forty-one years and counting!) I have yet to look at one of the recipes and question it’s proportions or ingredients.

Yes, I can ignore being assumed to be a layer cake wimp when the recipes are this good. After all, as soon as my 6″ cake pan is in my hot little hands, I’ll be proving in spades that I have the intestinal fortitude to slice layers and roll fondant with the best of them.

Pickman’s Sampler

You, loyal readers, know how I am. Servicey. So when I saw the following cri de coeur on Twitter I knew I had to help.

Sorry, no cubular ice cream, but I DO have some non-Euclidean chocolates!

Pickmans Sampler: an unspeakable horror in every box!

Pickmans Sampler: an unspeakable horror in every box!

Think about it: doesn’t this explain That One Chocolate in every assortment that seems to have been puked up straight from the mouth of Hell?

Schlocolate!

Karl Lagerfeld and his chocolate lapdog

Karl Lagerfeld and his chocolate lapdog

It’s not as if Krazy Karl ever, you know, eats (or at least he doesn’t swallow), but he has designed an all-chocolate hotel room, including a solid chocolate (and apparently quite startled) roommate modeled on his own pet, Baptiste Giabiconi. He’s a pretty fellow, but really is a pity about the melasma. Still, I would recommend not just a condom but a full-body wetsuit if you’re going to get down and dirty with Blackface Boy here.

How was your Easter?

Bye Bye Bunny

Bye Bye Bunny

I’ll be honest: I’ve had a grudge against Easter ever since I realized that, when I was growing up (before the invention of fire) we got a basket of chocolates with one big bunny, a couple of Easter Creme Eggs, and a lot of jellybeans, and only a few years later my much younger stepbrothers got Rollerblades, BUT I’M SO OVER THAT REALLY.

Ahem. Anyway, I didn’t do anything special on Easter and I didn’t get any chocolate except the Hazelnut truffle my friend Raul bought me from the charming Portuguese fellow at the market and no, I’m not sulking, I’M SO OVER THAT I TELL YOU WHY DO YOU KEEP LOOKING AT ME THAT WAY?

I did have a delightful and delicious Easter tea on Friday with a good friend and the most adorable 14-month-old baby you’ve ever seen, and a post will be forthcoming on that shortly, once I’ve gotten my hands on the pictures. I’d almost have a baby so I’d have an excuse to buy those adorable little baby shoes!

On Easter Sunday I got up late, put the kettle on, made myself a French Press of Kenya (yes, from Starbucks: their Kenya AAA is one of the most perfectly balanced coffees in the world FACT and the VP of coffee there once told me it had the second highest caffeine level of any of their offerings, right behind Columbia) and then had a big mess of vegetarian chili while re-reading Toby Young’s extremely addictive memoir How to Lose Friends and Alienate People (curse you, Toby Young, how many rainy days have you cost me in lost productivity???) and then, as always, I went to the cafe with the dreadful coffee and had the green tea while I went online. Hey, a blogger’s gotta blog, eh?

What did you do? Do people still have Easter traditions? Holding out for Monday? Favorite candy? Gawker has a What Your Favorite Easter Candy Says About You quiz, and I present the following Cadbury Easter Creme Egg result without comment:

You normally have things under control but are subject to wild and uncontrollable cravings. While your life is typically together, you suffer from a serious flaw like constant tardiness, chronic attitude problems, or the lack of discipline to keep yourself in check when around seasonal chocolate treats. When you dedicate yourself to your vice, you go in whole hog. If you don’t have a drinking problem now, you probably will in a year or so. Also, you hate people who like those tiny little eggs they sell in packs of twelve. They’re like people who get wasted on New Years Eve and St. Paddy’s Day.

Happy Easter!

The Last Happy Meal

The Last Happy Meal

I don’t have to tell YOU that the secret name of the Burger King’s king was Pontius Pilate. Very few people know this, actually.

How to squish a Cadbury’s Easter Creme Egg using the absolute maximum amount of technology and amusement.

Happy Easter from Sharon Tate and the Easter Bunny

Happy Easter from Sharon Tate and the Easter Bunny

Awww, I somehow don’t remember Roman Polanski’s softcore version of Alice in Wonderland.

Pokemon Easter Eggs

Pokemon Easter Eggs

How do you get these Easter Eggs on the school bus? You pokemon.

Is this the greatest food ever invented? Deep Fried Cadbury Creme Eggs

Is this the greatest food ever invented? Deep Fried Cadbury Creme Eggs

Possibly the greatest food ever invented: Deep Fried Cadbury Easter Creme Eggs. So worth 350 calories.

Sunday Food Porn: Let them eat cake

M & M cake with KitKat "frosting"

This, my friends, is the thing they were actually thinking of when they invented the phrase “I’d hit that”. Have a break? Have a diabetic coma, more like.

King of the Road

Suck on this, Skyscrapers!

Suck on this, Skyscrapers! Gyeongbok Palace by Laszlo Ilyes

Prepare to be gobsmacked by this gentleman of the road, a mere street food vendor in the humble Namdaemun Market in Seoul, Korea. In only a couple of minutes he spins a hunk of chilled honey into 16,000 delicious candy threads, then rolls and stuffs them to form individual desserts. While he calls this an ancient Korean delicacy, it’s really nothing more or less than a dressed up version of that staple known as Dragon’s Beard in any Chinatown, or Cotton Candy in any county fair.

I’d tip big for a snack served with a side of this fresh charm.

And this is what I’ll be having for dinner and dessert

Swedish fish sushi with Rice Krispy Treat rice and some kind of fruit roll up nori. I wonder what you dip it in instead of soy sauce? Coke? Maple syrup? Kool-Aid?

photo by Bloody Marty Mix

Page 1 of 212»