Coconut lemon meringue pie, Indian carrot halwa, tiramisu or saffron kulfi – desserts were my mother’s specialty. She was a spectacular cook but it was her desserts that really made her popular amongst friends and family. Once a month she got the opportunity to display her skills when friends would get together for their regular games nights. Often potluck evenings, I have many fond memories of those nights.
The waitress, still smiling patiently, brought us another round of frothy cappuccinos, a heart drawn in cocoa on the thick froth of each cup. Clearing away empty glasses of cocktails and stained plates, she asked politely if there was anything else we desired.
Hello December!
You’ve arrived with a storm, taking us all in your wintery grasp and covering us in a deep fluffy white blanket. Each year you force yourself earlier upon us. Arriving like a silent ghost, you bring a shuddery chill throughout the region. The bare snow-topped trees sparkle as if lined with diamonds and morning rays of sunlight dance through the mist of a bleak and gray sky.
We’d sit on the concrete wall in the sweltering heat waiting for the big yellow American school bus to come around and pick us up. To me the bus always looked rather out of place on the synthetic streets of Doha. But then everything in Doha was imported and somehow looked rather out of place.
I've made you wait for this - haven't I? I began receiving emails and FB messages asking me if I had forgotten about my promise to reveal not only the recipe, but many of you were very keen on hearing what a studmuffin is!
First allow me to thank everyone for the fantastic Birthday wishes on my teaser post, for the emails, FB messages and tweets. I was touched and found myself teary eyed often on the day.
The birthday girl – well that would be me I guess. And how am I celebrating? Well with a few of these delicious macarons of course and a glass of pink champagne.
If you are wondering what Studmuffin Macarons are – well let me just say this – only a handful ladies know what a Studmuffin is. And every girl needs one ;o) These macarons were inspired by my Studmuffin and it makes me walk on the wild side.
Unfortunately I can only tease you right now because I am packing my heels, a few party dresses, my presentation and of course a few of these macarons for my gorgeous, sexy, sweet and hot spice girls, and am heading towards London to celebrate my birthday at probably the wildest slumber party this year.
This weekend we are all of course going to be speaking at the Food Blogger Connect 2010 and I am looking forward to seeing everyone who will be there.
When I return I’ll not only share the incredible flavor explosion that make up these macarons but I will also tell you what a Studmuffin is.
See you next week and stay Zesty!!
All photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First
Mr. Chadwick would be the hero of this post. Without him coming into my life I am sure it would not be filled with romance, intrigue, adventure, passion, suspense and love. Without him I am sure I would have lived in a very different, colorless world and probably would never have discovered and understood some of the world’s greatest literary classics.
I hope for you, you went out and bought yourselves a few passionfruit and made some passionfruit curd after my last post. I did say in that post that I would share how I enjoyed eating the passionfruit curd best. Well here it is!
A few days ago I was reading an article on The Wall Street Journal about macarons going mainstream. It seems that what once was reserved to indulge in at high-class French patisseries, macarons are becoming so popular that in France one can buy them at a popular American burger joint!
I broke a few macaron rules with these macarons. Or rather I bent them. They were also created in the last minute rush between Soeren’s music festival and packing for Dubai. They had to be made before I left for vacation as I knew I would not have the opportunity to make macarons here at my parents place.
"I do not want to wake up!" I say to myself as I realize I am on the very verge of awakening. I snuggle deeper into the thick warm covers, wrapping them tightly around my head and ears. It's cold. No. It's more than that. It's freezing, hec it's like bloody Antarctica in our bedroom.
You can tell that Christmas spirit has taken over, can’t you? Although the weather is not playing along and giving us dull, gray, rain and sludge instead of cold, crisp air with snow topped roofs and iced trees, at home we’ve hung up the straw stars, wooden carved figures, baubles and tinsel.
Well I have to say I got lucky this time. Imagine my surprise at seeing that this month’s Daring Bakers’ challenge was to be gorgeous macarons. If I was poetic enough I would write an Ode to Macarons. That’s how much I am liking making macarons at the moment. It’s probably because of the success I experienced the very first time I made the pistachio lemon cream macarons not too long ago.
