… I want to lose them
I wanted to create a scrumptious, romantic dessert for Valentine’s Day. After tasting these wonderful little cakes, I christened them Melt Your Heart Pistachio Cupcakes. Rich and tender, flavoured with a large proportion of ground, roasted pistachios and blue curaçao (a bitter orange flavoured liqueur), they are crowned with a cloud of silky, white chocolate Swiss meringue buttercream ~ flavours and taste sensations that melt your heart!
Perfect for ♥ Valentine’s Day ♥, especially when decorated with lots of tiny, red lips :-)
Note ♥ Actually, these aren't very sweet ~ the beauty of Swiss meringue buttercream is that it's made from a cooked meringue to which you add butter - so, no raw sugar taste, and very little sugar compared to simple buttercreams made from powdered sugar which can be overly sweet and heavy. Just silky buttery cream, light as a cloud because of the meringue. And the delicate, moist cupcakes really taste of pistachio and butter :-)
Coming soon on my gourmet webzine ♥
Monday, February 14, 2011
Tuesday, February 8, 2011
Hazelnut broyage layered with cream, fresh peaches & blueberries
Hazelnut broyage layered with cream, fresh peaches & blueberries
Mise en ligne par ©EpicureanPiranha
If ground nuts have been added to the meringue, the mixture is then known as ~ depending on the recipe’s origin and the type of filling(s) used ~ success, progress, japonais, grillage, broyage, dacquoise, or russe. These delicious types of meringue range from very crisp to very chewy, depending on the proportion of nuts, sugar, and egg whites used, as well as how they are baked."
~ the ©EpicureanPiranha
I had leftover egg whites I needed to use the other day, so I decided to make some toasted hazelnut meringues. The delicious flavour of hazelnuts, gently toasted then finely ground, makes the meringue rich and just slightly chewy in the centre. Whipped cream flavoured with vanilla and a little brown sugar to give it a delicate caramel flavour, blueberries and thinly sliced fresh peaches are a lovely compliment to the hazelnuts.
Lovely with an espresso or perfect to end a meal :-)
Tuesday, January 25, 2011
MYTH: "Making Bread the Traditional Way Takes Too Long"
"...making bread takes very little actual time on your part - about 15 minutes at the start, to measure, mix, and knead the ingredients is all that's needed, plus a few minutes time and attention to punch the dough down and knead once or twice between provings, then to place the dough into the greased tins. The dough itself and the oven take care of the rest, leaving you plenty of time to do whatever you wish in between!" ~ ©EpicureanPiranha
Next time it’s raining or stormy outside, why not try this delicious recipe for oatmeal bread. I’ve detailed and photographed each step. Creating something so delicious and satisfying from simple ingredients using one’s own hands, without the need for more than a few measuring cups and spoons, is unbelievably satisfying and therapeutic!
I hope you'll have a look at the recipe and be tempted to try it - it's actually very simple if you follow the steps I've fully illustrated. Here is a direct link: Step-By-Step Instuctions for Making Great Bread"
Next time it’s raining or stormy outside, why not try this delicious recipe for oatmeal bread. I’ve detailed and photographed each step. Creating something so delicious and satisfying from simple ingredients using one’s own hands, without the need for more than a few measuring cups and spoons, is unbelievably satisfying and therapeutic!
I hope you'll have a look at the recipe and be tempted to try it - it's actually very simple if you follow the steps I've fully illustrated. Here is a direct link: Step-By-Step Instuctions for Making Great Bread"
My Mediterranean-style Scallops with Rich Tarragon Tomato Sauce on Linguini
Scallops with Rich Tarragon Tomato Sauce
Mise en ligne par ©EpicureanPiranha
Mise en ligne par ©EpicureanPiranha
Tarragon is a wonderful, aromatic herb with a lovely flavour somewhat like anise and basil combined, and a hint of lemon. I particularly love tarragon with tomato-based sauces and seafood ♥
So last evening I created this rich tomato sauce finished with a hint of heavy cream, and served it on a bed of linguini fini garnished with large, plump, sea scallops quickly sautéed in butter until golden. Wonderful!
By the way, this would be a perfect recipe for a Valentine's Day dinner for two ♥ Find the detailed recipe, and all the steps you need to make this dish a success, on my webzine: EpicureanPiranha . com
Enjoy!
Saturday, January 15, 2011
Emergency Cake Fix!
Muffins are a great emergency fixe when you have a craving for cake! They’re quick and easy to prepare, bake quickly, and taste best warm from the oven so there’s no waiting :-)
I created these Butterscotch Pecan Bites today for my brother-in-law Ron – he loves having sweet pastries or cake for dessert and is arriving from Alaska with my sister this evening to visit. They’re made with rich 10% fat yogurt, brown sugar, loads of tiny butterscotch bits wrapped in milk chocolate (a recent discovery ♥), and my favourite nuts, pecans.
The recipe is coming up soon on EpicureanPiranha.com, my epicurean webzine ♥
I created these Butterscotch Pecan Bites today for my brother-in-law Ron – he loves having sweet pastries or cake for dessert and is arriving from Alaska with my sister this evening to visit. They’re made with rich 10% fat yogurt, brown sugar, loads of tiny butterscotch bits wrapped in milk chocolate (a recent discovery ♥), and my favourite nuts, pecans.
The recipe is coming up soon on EpicureanPiranha.com, my epicurean webzine ♥
Sunday, January 2, 2011
Visions of sugarplums …
Sweet treats ....
Delicate meringue kisses of pale pink and green, a deliciously decadent luxury version of “Millionaire’s Shortbread” (layers of buttery shortbread, lightly toasted pecans, rich caramel, and Lindt chocolate), and a rich orange, dried cranberry, and ginger pound cake ~ the selection of desserts I prepared for our New Year’s Eve celebration dinner.
Delicate meringue kisses of pale pink and green, a deliciously decadent luxury version of “Millionaire’s Shortbread” (layers of buttery shortbread, lightly toasted pecans, rich caramel, and Lindt chocolate), and a rich orange, dried cranberry, and ginger pound cake ~ the selection of desserts I prepared for our New Year’s Eve celebration dinner.
Wednesday, November 24, 2010
Whimsical Christmas Fairy Cupcake
One of the many stunning cupcake (or should I say sculptural?!) entries at Cupcake Camp Montreal 2010 last Sunday, 21st November, at the Queen Elizabeth Hotel in Montreal. Unfortunately, all I know is that it was an entry by one of the many superb professional bakers participating. Doesn't this little sugar fairy look adorable sitting on her plump, pillowy clouds of buttercream?!
I added the burnt orange snowflakes using a PS paintbrush effect.
Thank you in advance for visiting!
Have a delicious day ~ Epi x
I added the burnt orange snowflakes using a PS paintbrush effect.
Thank you in advance for visiting!
Have a delicious day ~ Epi x
Monday, November 22, 2010
Epi's Caramel Vanilla Kiss & Devil's Delight cupcakes
Wow! Managed to get into Cupcake Camp Montreal 2010 (CCMTL 2010) at the Queen Elizabeth (Montreal, Que) this afternoon (ie: 21st Nov 2010). There were thousands of people!!!
Thanks to the great show of support, to the volunteers and bakers who donated thousands of cupcakes in all, to the celebrity judges, and to the great team at the Queen Eleizabeth, CCMTL 2010 raised $31,000 for the two charities "Jeunesse J’écoute" and "La Tablée des Chefs"! Bravo everyone :-)
I baked over 100 of the yummy cupcakes you see above for CupCakeCamp Montreal last year. The Devil's Delight were an intense, fudgy chocolate cupcake with Swiss meringue salted caramel buttercream, and Vanilla Kiss were made with a rich, buttery, vanilla cupcake. This year, sadly, I was unable to contribute cupcakes ~ but I was there to bring support by buying some, and did manage to get a few photos! It was an awesome event. Also had the pleasure of meeting up with a few Flickr and blogger friends :-)
I'll be posting more photos along with the recipes for my Devil's Delight cupcakes over the next few days, so come back soon!
~ ©EpicureanPiranha
Thanks to the great show of support, to the volunteers and bakers who donated thousands of cupcakes in all, to the celebrity judges, and to the great team at the Queen Eleizabeth, CCMTL 2010 raised $31,000 for the two charities "Jeunesse J’écoute" and "La Tablée des Chefs"! Bravo everyone :-)
I baked over 100 of the yummy cupcakes you see above for CupCakeCamp Montreal last year. The Devil's Delight were an intense, fudgy chocolate cupcake with Swiss meringue salted caramel buttercream, and Vanilla Kiss were made with a rich, buttery, vanilla cupcake. This year, sadly, I was unable to contribute cupcakes ~ but I was there to bring support by buying some, and did manage to get a few photos! It was an awesome event. Also had the pleasure of meeting up with a few Flickr and blogger friends :-)
I'll be posting more photos along with the recipes for my Devil's Delight cupcakes over the next few days, so come back soon!
~ ©EpicureanPiranha
Friday, November 19, 2010
Biscuit ~ Biscotti ~ Biscotto
Home-made biscotti taste wonderful ~ completely different from commercially made biscotti. Fabulous and so simple to make, even a novice cook can prepare these successfully the first time, especially if they follow my hints for success! So why not give them a try and impress someone special?
Go to my webzine EpicureanPiranha.com to find the simple recipe, 4 of my own favourite variations, and to discover a little history of this now very popular coffee-time treat: Biscuit ~ Biscotti ~ Biscotto
Go to my webzine EpicureanPiranha.com to find the simple recipe, 4 of my own favourite variations, and to discover a little history of this now very popular coffee-time treat: Biscuit ~ Biscotti ~ Biscotto
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