Spring Fever

by hungry rabbit

When I get Spring fever, it's not the daffodils, grape hyacinth, or snow caps that evoke the feeling. Flowers are beautiful, but it's the food that truly touches my heart. I long to stroll through the farmer's market and buy the produce of spring. There's the fragrant garlic scape, the abundance of asparagus, and the sweet smell of strawberries. But my true romantic notion of spring is being in Paris and eating those beautifully colorful macaroons in a café and sipping tea or espresso. The delicate nature of these sweet treats is seemingly simple, yet alluringly satisfying.

As the weather warms and daylight saving is upon us, I can't help but to make these French classics that may be the next sweet phenomenon after cupcakes. Since both M and I are lovers of all citrus, I naturally made Lemon Macarons for this occasion. The crunchy shells are sweet, yet the scent of lemon brings the perfect balance of freshness. The creamy curd is made not just for the textural contrast, but it provides a tangy sharpness to brighten the palette. When you bite into a Lemon Macaron, you'll be pleasantly surprised with the complexity.

(Recipe after the jump)

My Funny Valentine

By Hungry Rabbit

Every year as Valentine’s Day approaches, everyone seems obsessed by chocolate and red roses. I love both of them—and like to receive them—but if half the country is giving them and the other half is receiving them, how special are they, really?

I preferred to do something different and unexpected. This approach is part me and part M’s influence. We like to celebrate V-day on a date close to but not on Feb 14th. Other than New Year’s Eve, it’s the worst night to dine out, according to M, who dislikes most pre-fixe menus that restaurants offer on those nights--not to mention the predictable desserts. I have to agree with M that there have only been a few restaurants we’ve experienced on V-day that were enjoyable. Another reason that he’s not a fan of a pre-fixe celebration is that he’s a pescatarian (he only eats fish and seafood and no meat) which limits his choices on a set menu.

M’s favorite dessert is any kind of apple pastry or pie, but since we’ve been having lots of apple desserts over the holidays, I thought I’d change it up to another equally tantalizing fruit group. Citrus is a refreshing in-season antidote to all the chocolate treats. I came to imagine a billowy, elegant dessert with a complex sweetness and tartness—and a white cloud-like topping that suggests decadence. It would be a dessert ready to be a Cupid’s bow.

The solution is Petite Lemon Layer Meringue Cake — a multi layer white cake that’s delicate, with a spreadable lemony filling in between each layer. This sophisticated dessert is the opposite of a rich butter cake with lemon-scented butter cream frosting. Who wants to end a fantastic meal with a heavish dessert that would make you sluggish rather than ready to dance?

(recipe and more, after the break)