Friday, May 09, 2008

Pineapple Marmalade in Pan de Sal Toast

Having a pineapple marmalade is okay with pan de sal toast but ... with Mom making it from scratch totally makes a big difference. Sweet, tart and from the heart I must say this concoction is. Thank you so much Mom for a bountiful plate of love, care, joy and understanding . We salute you simply for being a wonderful person, mother to me and my sisters, a wife to dad, a mother-in-law to V, a grandmother to L and J., and even a great daughter to your mother. Thank you for raising us this way. I love you...Just want to say that I always strive for perfection in my craft because I can see that you deserve more when you get older.

Tuesday, May 06, 2008

M e r i n g u e J a r

Everytime I make desserts that requires lots of eggyolks, can't help but make meringues which became my son's favorite. I try not to make too many because he can actually finish a whole jar of these. The candy is simple made from eggwhites, granulated sugar, cream of tartar as a stabilizer and a little vanilla for flavor . Whipped up to stiff peak stage, you can actually pipe different shapes, I used a crown tip for large rustic rosettes and baked at 250 F for 1 1/2 hours. Meringues should be kept in an airtight container since sugar is hygroscopic ( one that absorbs moisture) . We should always utilize all the ingredients left after baking so there will be no waist.