Indian Take In

Michelle and Andrew visited our apartment for the first time this past weekend, an occasion worthy of a special dinner. They both love Indian food, and since guests make great guinea pigs for new recipes, I decided to make our favorite Punjabi dishes: chicken tikka masala and saag paneer. Everything was homemade from start to finish, including the chai coconut ice cream!  My favorite part of the night was seeing the look on Ronak's face when he came home and realized that the familiar scents of Indian spices were actually coming from our kitchen.

Mast Brothers Chocolate

Tried & True

When we're entertaining and deciding what to make for dessert, the recipe for Banana Tarte Tatin is one we go back to time and time again. It looks impressive and is bound to get a lot of ooos, ahhs... and mmms. It's a cross between Bananas Foster and Tarte Tatin, two of our absolute favorite desserts. The tart is best served slightly warm or at room temperature so it can be made a couple of hours ahead.

In the past we've served it with vanilla gelato, but this time around we opted for a dollop of Ronnybrook Farm crème fraiche. The perfect pairing!

Peared Down

This time of year seckel pears make their grand entrance at the farmer's market. Their small size and sweet crunch makes them irresistible. I tend to buy too many knowing that even if I don't get around to eating them, they will at least look pretty on the kitchen table.

Last night I found a recipe for Upside-Down Pear Tartlets . The selling point-- it only calls for only 4 ingredients, all of which I had on hand. Puff pastry, butter, sugar and pears. I substituted seckel for d'anjou so slicing the pears wasn't necessary, just a quick lop in half. I reduced the overall size of the tartlet by using standard muffin tins (the recipe calls for jumbo) and cutting the puff pastry rounds to fit. I found that a 1/2 cup measuring scoop makes the perfect 'cookie cutter'.

Warm and sticky, we ate them right out of the oven... and then of course, the rest for breakfast.

Crowd Pleaser

I found this Martha recipe for chocolate macaroons about 7 years ago, and ever since it's been my go-to dessert for all kinds of events. I'm always left with an empty plate and numerous requests for the recipe, so it's about time I share it:

Ingredients

• 4 ounces semisweet chocolate, broken into small pieces
• 1/4 cup unsweetened cocoa powder, sifted
• 3/4 cup sugar
• 2 1/2 cups unsweetened shredded coconut (I use sweetened)
  
• 3 large egg whites
• 1 teaspoon pure vanilla extract
• Pinch of salt

Directions:

1. Heat oven to 350 degrees. Line a baking sheet with parchment paper.

2. Bring a small saucepan of water to a boil. Reduce heat, and allow it to simmer. Place chocolate in a small bowl, and set over saucepan. Stir until chocolate is melted, and set aside to cool.

3. In a large bowl, combine cooled chocolate, cocoa, sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients.

4. Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons 1 inch apart.

5. Bake until just firm to the touch but still soft in the middle, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let cool on baking sheet. Store in an airtight container for up to 3 days.

Sunday Bloody Sunday

Today Bonne-Maman, Arlette and Mom came over to our place for brunch. Since it was Bonne-Maman and Arlette's first time visiting we prepared a special menu for the occasion, starting up spicy and ending on a sweet note.

Bloody Marys
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Arugula, Bacon and Gruyère Bread Pudding
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Swiss Chard with Pomegranate Seeds
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Molten Chocolate Cakes en Cocotte
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Marvelous Miraculous Mango Pops

Fresh Mango Puree

Coconut Milk

Fresh Lime Juice

Sugar

Shredded Coconut

Adapted from a recipe by Sara's M.S. (main squeeze, a.k.a. martha stewart). We guessed that Martha came up with this recipe in jail, because no matter what your circumstances, these little bad boys make you smile!

Feels like India meets NASA, in a tropical wonderland. The homemade mango puree and coconut bits make a melody in your mouth. Another one please!