Loving Husband & Older Daughter love dark chocolate, even the very bitter 100%. Younger Daughter and I prefer ours much sweeter and perhaps, milkier.
In considering where bitter fits in my life, I think our taste buds have it right: sweet, salty, sour, bitter, and for the new gourmand, umami. It all contributes to our experience of food, and in a larger sense, of the world around us. It is about finding the right balance, the right combination, the right amount.
Some of us spend a great deal of time on our culinary pursuits, maybe because we like to eat, maybe because it is a metaphor for our lives. Whatever the reason, bitter is part of the experience and one which we embrace because it is an integral part of the whole.
As Marc David reminds us in his article “The Brilliance of Bitter”, “Remember to take your bitter herbs to stimulate your metabolism and activate your nutritional-genetic potential. And remember the bitter times, just a little, so we can better appreciate the blessings that surround us each day.”
Younger Daughter and I have been experimenting with different cupcake flavours & combinations. This is quite a novel approach to baking for me as I’ve always opted for the quick & easy; everything in one-pot? even better!
So, this journey of discovery, which is recorded in part in Crazy Little Cupcakes, takes me a little away from my comfort zone. Younger Daughter is quite adventurous and I have to check myself often not to curb her enthusiasm! So what if she wants to make a curry cupcake! Bring the spice on!
This past week, she wanted to put fresh mango on her Banana & Mango cupcake creation. In order to keep the mango from turning brown, we decided to try a glaze. Me, glazing fruit? Who’d have thought? As it turns out, it was pretty easy, and the result was rather pleasing.
3/4 cup of water
1/2 tsp lime (or lemon) juice
1/2 cup of sugar
Put ingredients in a small pot over a medium fire.
Stir until thickened (about 5 minutes).
Take off the fire and cool.
We cut up our mango into tiny pieces and swirled it around the glaze. We then picked the pieces up with forks and placed them onto the frosted cupcakes. I was worried it would make the mango too sweet or take away from the mango flavour, but it tasted fine and made the mango look glossy and inviting. Definitely repeatable.
I love onsen eggs and when I saw this recipe in Savour (Cold Storage‘s free Food Magazine), I just had to try it. Younger Daughter thinks of them as Japanese poached eggs, and I guess that’s pretty close. I think the egg white is silkier and softer in the Japanese version though.
Feature photo shows the egg served immediately after cooking, with instant ramen & a variety of blanched vegetables (from Left to Right: broccolini, bean sprouts, cai xin).
Our love affair with eggs continues with a family favourite: Toad-in-the-Hole. This is a dish which could mean different things, depending on whether you are from the US or UK. In the UK, sausage & batter are involved. Our version is just the simple bread & egg.