Monthly Flavors for December – Merry and Bright!
The end of the year already?! This year has really flown past. I am so excited to share a whole new year of wonderful flavors
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March is an interesting month. Winter is over though it is often still chilly with just enough warm spring days sprinkled in at the end to give the idea of summer coming. There isn’t much produce that is best around March, as citrus is finishing up and the spring fruit haven’t come in. That being said, I think focusing on the end of winter produce with hints of springtime goodness to come is the way to go!
I think most Americans think of St. Patrick’s Day on March 17 for the main holiday this month. Mardi Gras falls on March 1 this year, so two big drinking and partying holidays for Americans this year in short succession! For Jews, Purim falls on March 17 and for Hindus Holi is on March 18. So many great things to celebrate! I’ve included some songs for several of the chocolates that I really enjoy for the particular holiday. Enjoy, and please let me know what you think!
Banana Foster Ganache
Mardi Gras literally translates to “Fat Tuesday” and marks the last day before Lent. Historically, this was a time to eat as much meat and animal fats (dairy, eggs, lard, etc.) and a day of revelry before abstaining from such luxuries for the 40 days of penance for Lent. Today, it is a huge party where people do more drinking than eating! In the US, New Orleans is famous for its Mardi Gras celebrations. The Louisiana city is also the home of bananas foster! This ganache is very banana forward, with cinnamon and rum rounding it out. The mix of milk and dark chocolates balances sweetness and bitterness, lending an almost caramel flavor. Laissez les bon temps roulez!
Grand Yunnan Caramel with Passion Fruit
I adore tea, and in particular Grand Yunnan black tea. I first discovered this tea in France, where it is fairly popular. This Chinese black tea is gently floral, with very little tannin bitterness. It is known as “surgeon’s tea” because it has mild caffeine to wake you up without being over-stimulating. Passion fruit is a fruit used heavily in pastry, while not being enjoyed on its own much. It is almost as sour as citrus, but has a light sweetness that I find fairly addictive. Plus, the seeds have the best texture! Mixed with passion fruit, this caramel is floral and zingy, with the delightful crunch of passion fruit seeds.
Irish Coffee Milk Chocolate Ganache
St. Patrick’s Day is a day to celebrate and honor the death of Saint Patrick, the foremost patron saint of Ireland (Inisfáil in Irish). He was most notable for his conversion of Ireland to Christianity, often allegorized as “driving snakes from Ireland” although snakes are not native to the island. Today, St. Patrick’s Day is more a celebration of Ireland and the Irish traditions and peoples. Irish coffee may or may not have come from Ireland, with many claiming it began in Viennese coffee houses in the mid-19th century. The current version though is often attributed to Joe Sheridan, the head chef at a restaurant at Shannon Airport. This ganache is coffee forward, with the milk chocolate tempering the bitterness and acting like the cream. The Irish whiskey rounds out the end, and you will swear it is just like the cocktail!
Lemon and Szechuan Jelly with Rosemary Dark Chocolate Ganache
This fairly unlikely combination of flavors is possibly confusing, but I swear it works! The jelly is bright from the lemon, with the almost numbing effect from the Szechuan peppercorns making it almost effervescent. The rosemary dark chocolate brings in this earthy balance, and the whole thing keeps evolving as you chew and savor it!
Mandarin and Star Anise Milk Chocolate Ganache
Purim is the celebration of the bravery of Queen Esther in saving the Jewish people from Haman, an advisor to her husband King Ahasuerus. Traditionally, Purim is celebrated by giving gifts of food and drink, donating charity to the poor, having a celebratory meal, and reading the Scroll of Esther which tells the story of Purim. Many people and children also dress up as Esther, the king, her uncle Mordecai, or Haman. I think this ganache is surprising and lovely, much like Esther herself! The mandarin brings citrus-y lightness with more sweetness than an orange. The star anise pairs perfectly with its anise, licorice-like flavor.
Mango Lassi White Chocolate Ganache
Holi is the Hindu holiday celebrating the triumph of good over evil when Vishnu defeated Hiranyakashipu, and the eternal and divine love of Radha Krishna; it is also known as the Festival of Colors or Festival of Love. The most well known part (outside of India) of the holiday is the second of the three days, Rangwali Holi, which is a free for all celebration where people throw colored powders at each other to celebrate the start of spring. This ganache is fruity and sour, just like a mango lassi should be! Very mango forward, the sweetness of this ganache is well tempered with the yoghurt acidity.
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Probably the most well-known food associated with Purim, these buttery cookies are folded around jam (or chocolate) fillings to be shaped like Haman’s hat. I always looked for the jams over the chocolate fillings, so these are filled with apricot jam (my all time favorite choice).
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Pi day, March 14, is such a fun holiday to me. I decided a pop tart was probably the easiest way to ship mini pies! These are filled with homemade blueberry jam, perfect to go memorize a few more digits of pi (they are the most circular fruit I could think of)! 3.145926…
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The end of the year already?! This year has really flown past. I am so excited to share a whole new year of wonderful flavors