Recipes & Food-Related Ramblings
Cinco de Mayo is upon us and very few of us can leave our homes. The only margaritas available to us are the ones we make ourselves and takeout tacos are a poor substitute for fresh. But I will soldier on and mark the day with this Margarita Meringue Pound Cake with Tequila Lime Curd. I know, it’s incredibly noble of me to eat pound cake in such desperate times. I am frequently lauded for my martyr-like tendencies.
Today is Robbie Burns Day and in honor of this occasion I’m serving up trifle Scottish-style. Now, this particular breed of trifle is called Tipsy Laird. It is similar to the British trifle in terms of structure but it uses different, more patriotic ingredients. Instead of sherry, Tipsy Laird uses Drambuie and for the fruit, only Scotland’s finest raspberries need apply. Now I will go into detail about both of these ingredients and their importance but I think we should start at the beginning and first discuss the reason for the trifle – Robbie Burns Day.
Alright, we’re in the home stretch now. The Holidays are at our doorstep, and not a person is stress-free, not even this elf. That’s why I thought I’d debut this charming Clementine Steamed Pudding now. The reality of just how many things you still have left to do has no doubt set in. So, while I’m sure you still want to present an “Ooh ah!” dessert on the 25th, your ambition to create a monstrosity like this or this has likely abated. Well, have no fear because this pudding is a simple one-bowl affair with a fair amount of downtime and a ton of Christmas charm.
Behold! A coconut-coated sugar bomb. A blizzard of a cake. An edible pompom, if you will. During its construction, I affectionately called this cake “Snow Beast”, which is fitting if not appetizing. Its official title is Raffaello Angel Cake with Salted Almond Cream, which is much more respectful and descriptive than its playful moniker. But it will always be Snow Beast to me.