I’m going to let you in on a little secret but ..shhhh… keep it for yourself. I’m working with a web-designer to make this blog bigger, better and badder. Yes, finally! Hopefully the new design will be ready to be unveiled by the end of August. It won’t be anything too drastic for the simple reason that.. err.. I’m cheap! Let’s just say there will be more room to stretch your legs and yes… i’m still thinking about adding a bowling alley and a 24/7 convenience store. I don’t know if it will fit though.
In the meantime, a few thank you:
- First thanks to Redcook for passing on the Arte award to this humble blog. Make sure to visit his blog, he’s the uncontested expert on everything Chinese and a fantastic writer as well. Take it from a Gwai lo who knows his char sui bow. Now I’m not sure what I am suppose to do with the award. Can I make a fashion statement by wearing it around my neck like flavor flav’? The best part of receiving an award of course is to pass it on to 5 other blogs. Here are a few blogs i enjoy. Colloquial Cookin’ by my fabulous friend Claire in Paris. Project Trattoria by Uncle Dee in Singapore, just discovered his blog and i love it already. Azcookbook by Farida because i simply love her blog. Food makes me happy by Cindy because well… food makes her happy! Patissier Journey by breadpitt.. just look at his fabulous creations!
- I would like also to thank Rob-bot the BBQ Chef for not breaking my nose after I told him his recipe was held hostage. I don’t think he understood my sense of humor though. Oh well! He refused to pay the ransom so I guess the precious BBQ sauce recipe is now officially mine. Mine MINE!!.. Muargharghargh..
- Thanks also to Emily for picking up some sour cherries from me last week and for kindly giving me some sour cherry soup in exchange. It was delicious. Thank you. And DoggyBloggy, i’ve got a bag waiting for you my friend.
- To all of you my dearest friends for stopping by once in a while and… err… what’s all this noise??..
(picture stolen from here and adapted by the zen-man)
Now that’s just great! I’m trying to be all nice and stuff and that’s what I get? Geez!! Fine!..
(I’m not ready to blog about sour cherries yet but here are some bing cherries from Big Bossman’s gardens…)
- 2 pounds fresh cherries, rinsed, stemmed, and pitted
- 1 tablespoon kirsch (cherry eau-de-vie)
- 2 tablespoons sugar
- The Almond Cream:
- 1 cup finely ground almonds
- 8 tablespoons unsalted butter, softened
- 2 large eggs
- 2 tablespoons heavy cream
- 1 cup confectioners’ sugar
- Several drops of kirsch (optional)
- Several drops of almond extract
- Confectioners’ sugar for dusting the gratin
1. Preheat the oven to 375 degrees F.
2. Butter the baking dish. Set it aside.
3. In a large, heavy skillet, combine the cherries, kirsch, and sugar. Cook over low heat, stirring regularly, for 5 minutes. Transfer the cherries to the prepared baking dish and set aside.
4. Prepare the almond cream: in the bowl of a heavy-duty mixer fitted with the whisk, combine the almonds and butter. Whisk, blending until smooth. Add the eggs, cream, and confectioners’ sugar and whisk until thick, smooth, and well blended. Add the kirsch, if using, and the almond extract, mixing to blend. Pour the cream over the cherries in the baking dish.
5. Place the baking dish in the center of the oven and bake until the gratin is firm and deep golden brown, 20 to 25 minutes. Remove to a wire rack and cool
6. Dust the gratin lightly with confectioners’ sugar and serve in wedges, warm or at room temperature. This dessert is best served just a few hours after it is prepared.