lannie

Chantal, I use a really easy one that I found somewhere on the Internet (can't remember the source). Butter Tarts Yield: 15 large or 24 small tarts Filling: 1 C Brown sugar 2 large Eggs, slightly beaten 1/4 C Butter, melted 1 tsp Vanilla 1 TBSP Corn syrup 1 C Currants or raisins or pecans Tart shells Preheat oven to 350F. Mix first 5 ingredients together until well combined. Fill tart shells evenly with currants or raisins or pecans. Add filling mixture. Bake for 15-20 minutes, until golden. Do not overbake!

Mango Pudding and Mango Mousse are also great for the summer.

Thank you all so much for the suggestions. I will definitely make some type of brownie (perhaps a raspberry creamcheese version), tarts (the Chez Panisse almond one sounds good, and probably mini Nutella tarts and butter tarts), and the rugelach recipe looks tasty.

I have been asked to do a selection of dessert-type snacks for a large group of oil and gas execs, who all have a very sweet tooth. The problem is that they will be hauling coolers of food up a mountain; so, the desserts will need to withstand the trip up in the middle of summer. They have asked for a few types of cookies, tarts, bars, specialty desserts, etc.. They are also allowing me to experiment with flavours and textures, although chocolate seems to be a favourite. Does anyone have any ideas for portable desserts that can hold up to the challenge? Thanks!

I agree wholeheartedly with what you've said. When I was offered the turtle egg, I had deep reservations about partaking in a delicacy that contributed to the endangerment of a species.

At some backroads eatery in the middle of West Malaysia, the group of us sat down for a feast of stewed bats (the meat was black), terrapin soup, braised frog legs, and some other kinds of meats. I've also had boiled turtle eggs, alligator, duck tongues, pig lungs, etc.. I wanted to try dog, but it was 'not in season'.

Dorie, thank you for the b-day wishes! It was indeed a very swell b-day, and, to top it all off, I also received a Kitchenaid mixer and a granite mortar and pestle - both items that I had been wanting for years! kthull, have fun making the Black Forest Cake! BTW, the Plaisir Sucre took me a few hours to make the parts and assemble. I made the dacquoise the night before and did the rest the next morning. So, if you can find a spare few hours, go for it! Patrick, thank you for the kind comments. Wouldn't it be great if we could email bites of our creations? For now, it'll just have to be virtual bites for everybody!

Well, I finally got around to attempting the Plaisir Sucre (for my birthday treat!): I tried to make it in a wedge shape to replicate the look of La Cerise sur le Gateau and even tried to "build" sheets of chocolate around it to give it a shell; but, alas, the results were not too great, so I just left it as is. The different textural and flavour notes were very tasty, and, even with the abundance of chocolate, it wasn't overly sweet.

Ten years ago, I was having some fabulous sushi with some older Japanese friends. They observed me manoeuvring around the o-toro, avoiding the anago, and bypassing the ikura in favour of the tamago and other bits. Perplexed, they inquired if I did not like those kinds of sushi since I wasn't touching them and they had promptly gobbled theirs up. With a big grin, I told them that I was saving the *best* for last. They all had a good chuckle at the workings of the young mind. Funnily enough, after that incident, I came to the realization that I was often too full and my palate too 'muddled' by the end of the meal; so, from then on, I always savour the best *first* (I'd even eat dessert first if I had my way!). I used to also try not to use the good stuff (dishes, towels, etc.), waiting for some special occasion to pull them out. However, life is too short not to treat ourselves to the luxuries.

In the kitchen, there are some tasks that have an almost Zen-like effect on me, being more like therapy than a chore. I just cut up a pineapple the way my grandma used to do: slice off the outer skin, cut out the individual round 'eyes' in a cool spiral fashion, slice into long wedges, and then, chop into bite-sized bits. It was such a soothing task - putting me into some kind of zone....... Other therapeutic tasks include wrapping wonton, rolling chocolate truffles, sectioning grapefruit, and kneading dough. What kitchen tasks, if any, get you into the zone?

In Malaysia, in Sabah (on the island of Borneo), the Kadazandusun (indigenous group) have a ceviche-type dish that is very popular. It's called Hinava, and is usually made with mackerel.

Suburbanpeasant, thank you so much for taking the time to find and type out the recipes. Mrs. Leong's recipe seems like the most famous one for the Pandan Chiffon Cake so beloved in SEA. Thanks again, and I'll give the recipes a try!

The roll part is like the kind found in Chinatown bakeries; but, with a chiffon base, the texture doesn't seem dense or rich enough. The Chinatown rolls have a texture that is light but has a nice bite to it - more like a butter-type cake.

1. My Mum's pounded Sambal Belacan 2. Lingham Chili Sauce 3. Good ole soy sauce

Thank you, Suburbanpeasant! Any suggestions/recipes would be most appreciated! I was thinking that it might be the 'white cheddar' popular in SE Asia (doesn't this kind of cheese also come in a can?). The cheese is pale yellow in colour and the resulting cream is salty/sweet. BTW, have you ever tried the Pandan Cheese Roll?

Oh yes, I remember doing those marathon dance sessions... There was also one crazy summer when I used to go to Celebrities (boogied next to Svend Robinson! Ha ha); then, my friends and I would all stumble over to Doll and Penny's for deep-fried mozzarella sticks. Is that place still open?

Sen5es - learning chocolate and dessert techniques from Thomas Haas.

Oh, the Seymour Buffet! Is there still a restaurant atop The Bay? I remember fondly the ritual Saturday family outings to The Bay complete with a wonderful lunch at the Seymour Buffet. It would always be the Roast Beef Platter with Yorkshire Pudding, mashed potatoes and gravy, peas, and jello for dessert.

Chalk up another vote for good ole Tuna Casserole. My grandma used to make it for us every weekend as a special treat. I whip up one every now and then - it's the only thing in which I use Cream of Mushroom soup.

How about Laverne's Pepsi and milk concoctions?

Yes! Especially if it's fried up Malaysian-style with spicy sambal, simmered in a coconutty lemak, or part of a hot assam fish dish.

Swisskaese - Thanks for the kind words! It was your and Patrick S' photos and tips that made me want to attempt to make a panettone. Verjuice - I made the toasted sandwich with the melted chocolate and sprinkle of sea salt, and YUM!

I concur... Wow. That La Cerise sur le Gateau is a masterpiece, and does sound almost impossible to replicate without the proper mould. I would love to be able to actually see it in all its glory one day (missed a chance to visit the Herme shop in Tokyo last year - went to the old Tokyu Honten location and discovered that it had closed and moved to the Hotel Otani. D'oh!). R Washburn, thanks for telling about your experience with the Plaisir Sucre - your individual chocolate boxes sounded cool!

I made the Malglieri recipe the other day, and it is pretty tasty. I used whiskey-soaked raisins and dried cranberries, and orange zest instead of lemon. The aroma of the fruit, zest, and vanilla is rather lovely. Without a proper pan, I resorted to using a large Ketchup can lined with parchment (was a bit wary that the red and white painted surface was going to give off toxic fumes while in the oven!).

Thank you for the information, Dorie! It is such a pleasure to have you on the boards to answer our queries. I am but simply a mere mortal who is an aspiring pastry chef (alas, not quite there yet). I am thinking of attempting to make the Plaisir Sucre, but in a wedge shape. It probably will not be as angular or refined as the one made in the mould, but, it would be fun to give it a go. I just love the whimsy of the gigantic wedge of cake!