macaron innards and CNY culinary plans
Feb. 2nd, 2016 11:53 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sarea
I wanted to share with you guys the inside of one of my cherry pecan macarons:
In the words of 11-year-old Jane on Kids Baking Championship, "Not to toot my own horn or anything, but... TOOT TOOT." Jane is total GOLD on the show. Her interviews are amazing. If the producers have any say at all in it, she'll be on the show as long as possible. (I just watched her audition vid and she and her brothers are just adorable.)
Since Chinese New Year is coming up, I've decided that this year, for the first time ever, I'm going to try and make a CNY food item. I'm going to make tang yuen, which are sweet, black sesame paste-filled rice balls in ginger syrup. Except instead of syrup it's going to be more like a ginger broth, because the balls themselves are already pretty sweet, so I think eating them with ginger syrup is overkill. (In fact, growing up, I only ever had those balls cooked in plain water. It was news to me, when looking up the recipe, that everyone else always made them with ginger syrup.) I'm not crazy about Indian gulab jamun for the same reason... they're like little donuts completely soaked in syrup, and I can only have one or two tiny bites before I'm done.
In the words of 11-year-old Jane on Kids Baking Championship, "Not to toot my own horn or anything, but... TOOT TOOT." Jane is total GOLD on the show. Her interviews are amazing. If the producers have any say at all in it, she'll be on the show as long as possible. (I just watched her audition vid and she and her brothers are just adorable.)
Since Chinese New Year is coming up, I've decided that this year, for the first time ever, I'm going to try and make a CNY food item. I'm going to make tang yuen, which are sweet, black sesame paste-filled rice balls in ginger syrup. Except instead of syrup it's going to be more like a ginger broth, because the balls themselves are already pretty sweet, so I think eating them with ginger syrup is overkill. (In fact, growing up, I only ever had those balls cooked in plain water. It was news to me, when looking up the recipe, that everyone else always made them with ginger syrup.) I'm not crazy about Indian gulab jamun for the same reason... they're like little donuts completely soaked in syrup, and I can only have one or two tiny bites before I'm done.
