Monthly Flavors for March – Prancing, Trotting, and Stomping Forward!
Time keeps plodding on, and we are walking the line. It is March! If you can’t tell, I have been having a lot of fun
Time keeps plodding on, and we are walking the line. It is March! If you can’t tell, I have been having a lot of fun with word play this month – it is such an easy one! So tread carefully but eat with gusto. The flavors this month don’t have an overarching theme, just somewhat spring-like. I wanted light and fresh with a couple more warming and deeper flavors. Enjoy!
Orange Blossom Milk Chocolate Ganache with Candied Pistachios
This one started as a take on the famous Dubai chocolates, then morphed. The Dubai chocolate is kataifi (shredded phyllo) with pistachio paste. I wanted something a little more complex, so I started playing with orange blossom. The candied pistachios give crunch and sweetness along with the nuttiness. Simply delightful!
Pomegranate Pâte de Fruit with Dark Chocolate Caramel
As mentioned above, some of these chocolates are more wintery and warming. This is one! The pomegranate is tart but deeply red berry forward and the caramel is luscious and dreamy. This is perfect for a cloudy day thinking of spring and summer.
Rhubarb White Chocolate Ganache
I rarely see rhubarb by itself in pastry. Of course rhubarb and strawberry are a lovely combination, but I wanted to just highlight this wonderful plant. Tart and sour, but with an herbal berry note, this ganache is complex and evolving – just like March!
Kalamansi Gel with Lemon Ruby Chocolate Ganache
I love kalamansi, and have been wanted to play with it more. Also known as calamondin, this fruit originates from the Philippines, Borneo, parts of Indonesia, southern China, and Taiwan. The peel of the fruit is sweet while the juice is extremely sour and the entire fruit can be eaten except the seeds. It tastes like a combination of lime and orange, with hints of apricots, guava, or pineapple. The ruby chocolate pairs wonderfully with this complex little citrus bite!
Brown Butter White Chocolate Ganache, Toasted Hazelnut, and Coconut Filling
I cannot extoll the virtues of brown butter enough. Seriously, I do not believe there is any baked good that would not be improved with brown butter. Lightly nutty and caramel-y, this ganache is creamy and comforting. With the toasted hazelnut and coconut, you almost get cookie vibes!
Pepita Gianduja with Caramel White Chocolate Ganache
Pumpkin seeds are often overlooked in the nut aisle, but they hold their own here. With herbal notes, this gianduja has a little crunch, a little bitterness, and smooth milk chocolate. The ganache is echoing many of those notes for a rounded chocolate that leaves you reaching for another.
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There is no rule that says you can only make hamantaschen for Purim, but it is certainly when I think about making them. Which is silly, because this is one of my favorite cookies! Made with homemade apricot jam, these cookies are buttery, tangy, and just downright delicious.
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One of the best days in March is obviously Pi Day! So, have a little handheld pie, made with a homemade mixed berry jam. Now, off you go to memorize more pie – apple, cherry, lemon. Wait, wrong pi? No such thing! 3.141592….
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Time keeps plodding on, and we are walking the line. It is March! If you can’t tell, I have been having a lot of fun