Caramel Apple Turon (Filipino Apple Spring Roll)

Early Spring is now a season I really look forward to with its promises of patio brunches, beautiful people watching, and the ability to wear something more flattering than a poofy jacket paired with chapped skin.  But Spring during my college years wasn’t as…”Spring-y”.  Most student groups plan their largest events during these months and for me, I somewhat dreaded spring as it meant back-to-back meetings planning event after event.  However, Spring also heralded the start of Bake Sale season as groups sought to fund events and as an equal open diner, this was open season for all things carby.  Sure there were the usual cookies and brownies (in varying shades of chocolate) but the real treats were the cultural delicacies: the orange, sticky Indian Jalebis that had to be washed down with tea, the Chinese Moon Cakes, the Arabic Baklava, and when you hit the jackpot and stumble on an all out ten item dessert buffet?  Well…makes you forget the next five planning meetings on your calendar.

Continue reading

Advertisements

Summertime Dessert: Fresh Strawberry Sorbet with Almond “Soup”

I used to hate sorbets.  To me, a sorbet was nothing more than frozen water flavored with some neon-colored sugar water; an affront to ice cream.  If the king and queen of desserts had a bastard child….it would be the sorbet.  I mean, who could possibly love some icy, crunchy, cloyingly sweet sham of a dish?  The inventor of the sorbet should be shot.  There was absolutely nothing that was going to convince me that this shaved ice look-alike was worthy of as an after-dinner sweet.  Nothing until I read this article from Serious Eats about the science behind the sorbet.

To an extent, I was right.  The sorbet is nothing more than a pureed fruit sweetened with sugar and frozen.  What I didn’t know was that the abominations I’ve had as a child were such because of two factors: 1) using fruits of a poor quality (or worse…some fruit “substitute”) and 2) incorrect proportions in terms of sugar.  Intrigued by the author’s description of a “creamy” and “jammy” sorbet, I decided to give it a go, buying a few quarts of strawberries at Whole Foods.  The process of making it was actually quite simple and so let’s keep this short and sweet (no pun intended).

Continue reading