For my birthday, not this year but last, my brother and his girlfriend bought me a macaron kit. Just to tell a tale on myself……I procrastinate, and then I procrastinate some more……so is my story of macarons. Continue reading “Red Velvet Macarons”
If you need a fancy-schmancy, looks like it came from a fancy-schmancy bakery, look no further! Triple Berry Lemon Mascarpone Tart is the dessert for you!
Trolling Pinterest I came across the most eye catching dessert from Nerds with Knives. A beautiful tart topped with scrumptious berries. I had to investigate. Color me surprised when I found the recipe to be super easy, and it could be made ahead. Continue reading “Triple Berry Lemon Mascarpone Tart”
Inspiration comes in many forms. Sometimes all it takes is a new product on the grocery store shelf and BAM…… it’s a great idea. Mini Crab Rangoon Tostadas !
Who doesn’t like Crab Rangoon??? Surprise it is not really Oriental ….boo! According to Wikipedia ……Crab Rangoon has been on the menu of the “Polynesian-style” restaurant Trader Vic’s in San Francisco since at least 1956. Although the appetizer is allegedly derived from an authentic Burmese recipe,the dish was probably invented in the United States. A “Rangoon crab a la Jack” was mentioned as a dish at a Hawaiian-style party in 1952, but without further detail, and so may or may not be the same thing.
Though the history of Crab Rangoon is unclear, cream cheese, like other cheese, is essentially nonexistent in Southeast Asian and Chinese cuisine, so it is unlikely that the dish is actually of east or southeast Asian origin. In North America, crab Rangoon is often served with soy sauce, plum sauce, duck sauce, sweet and sour sauce, or mustard for dipping. Continue reading “Mini Crab Rangoon Tostadas”