New month …in year end!

Tuesday 1 December 2009 | Posted by Kishi | desserts,foodaholics

Hello hello…Its dec 1st!! Why am I excited?? Just like that! And it’s a new month; my last month was kind of crazy even though good things also happened like TED. With Ted came a whole bunch of new friends.I know some I will keep for life. Hoping the coming weeks have some great goodies for me in store 🙂

You know I have this habit of saying “then tell stories”. It basically means what else is going on or “aur batao” in Hindi as we say it. So I was talking to a friend in USA and on me saying the same to her, she went on and on about how she is missing me and the rocky road bars I use to make and how she wishes to see the Christmas in India. (I think I need to tell her a story in return of how Diwali is the Christmas she is imagining).Anyhow and that got me craving for the rocky road bars I use to make to snack on for friends sometime. Me being me!-The crazy late night bird, I decided to bake in the middle of the night and I must say the end result was beautiful. It did require some patience but it was totally worth it. I will give the recipe in few days once I tweak the amounts.

BEFORE BAKING – Rocky Road Bar

Before baking

Before baking

AFTER BAKING- Rocky Road Bar
After Baking

After Baking

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Black Forest Cherry Cake

Monday 28 September 2009 | Posted by Kishi | Cake

Black Forest CakeOn a random note – I was thinking about…how much pastry I had as a kid?
Answer is hardly!! I was fond of cooking and going to do baking and pastry course had happened by chance as I am a vegetarian. The one pastry that I relate to a lot but was never a die hard fan was Eggless Black Forest Cake that came on every occasion house other than the Eggless pineapple or truffle cake. Typically, Black Forest cake consists of numerous layer of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated with additional stratums of whipped cream, maraschino cherries, and chocolate shavings (Dark Chocolate). Sometimes I use morello or sour cherries. Traditionally, Kirschwasser is added to the cake but I soak my cake with the maraschino cherry syrup and sometimes even RUM!!

FYI-Black Forest is also a wooded mountain range in Germany. Black Forest ham originated from this region, and so, by name and reputation at least, did the Black Forest Cake
For those who don’t know Kirschwasser is a clear, colourless fruit brandy conventionally made from double distillation of morellos, a dark-colored cultivar of the sour cherry. Kirsch also another major ingredient in Cherries Jubilee which is a famous dessert made with black cherries flambéed with kirsch or brandy, and then spooned over vanilla ice cream. If you have some extra lying at home try this cocktail in a martini glass- Cola, Grenadine, Kirsch, Vodka, garnish with couple of fresh cherries.

Maraschino cherries on the other hand preserved in a brine solution usually containing sulphur dioxide or alcohol, and then soaked in a suspension of food colouring (red/green) sugar syrup, and other components. Maraschino cherries dyed red are typically almond-flavoured, while cherries dyed green are sometimes peppermint-flavoured.

Here is a black forest cake I made a day back. If you are not in the mood of making a cake make a dessert in a bowl like a black forest trifle pudding! Enjoy in the middle of night-sinful 😉

Black Forest Cake

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