Look at the color of this Rhubarb Panna Cotta! Look at it! It’s seriously giving me life this week. Is it as grey and cold where you are as it is where I am? I hope not. I swear Canada is the worst at spring. We just can’t seem to pull it together. I mean, when you hit April, heavy snowfall warnings should be in the past. My parents woke up to 10 cm of snow this morning and I’m still defaulting to my winter coat everytime I work up the courage to leave the house. This isn’t April! I’m not buying it! But then, if it wasn’t April there wouldn’t be rhubarb and since we clearly have rhubarb, I’m going to have to accept that this is April. It’s still bullshit, though.
There’s nothing more alternative than posting a green dessert a few days after St. Paddy’s, right?! You can chock this questionable content strategy up to poor planning on my part. While today’s Matcha Cream Tarts with Lychee Caviar missed their chance to be a part of your St. Patrick’s Day plans, they can still be a part of your life. And honestly, you want them to be. They are so freakin’ delicious and pretty to boot. So, let’s take a walk on the wild side and discuss the controversial act of eating green after St. Patrick’s Day. So badass!
Have you ever wondered why Boston Cream Pie is called a pie when it is, in fact, a cake? Me too. Guess we’ll never know. I’m just kidding. I did the Googling on your behalf and found that back when the Boston Cream Pie was the new dessert on the block, bakers baked both cakes and pies in the same pans. The common bakeware led bakers to use the terms “cake” and “pie” interchangeably. And that’s how you get the Boston Cream Pie, which is most certainly not a pie. When and why we decided to differentiate between pies and cakes, I don’t know – that would’ve required a rather more extensive Google search. Instead, I’ve decided to make this pie/cake business more complicated by turning the pie/cake in question into a macaron. In my defense, these Boston Cream Macarons are, in fact, macarons. Progress?