Sunday, April 01, 2007

pineapple-rum compote

I just made a ginger-rum-pineapple compote today, straight from the April issue of Gourmet. It sounded so good, and I wanted something to put on my vanilla ice cream, and I knew it's only cost about 2 dollars for the pineapple and ginger. So then I started thinking, what to do with the rest? Came up with:

pineapple flan
trifle with vanilla poundcake, coconut pastry cream and compote
upside down cakes
warm gingerbread with rum whipped cream and compote
pineapple macarooms with compote and pineapple frozen yogurt

Probably I'll make some flan. Although the trifle could be nice, too, but I don't really want to make pound cakes, at least until the kitchen aid comes.

I went to tartine today with a new friend. So sensuous! Their pastries just look so sexy. I got the Scharffen Berger chocolate rich. Truly amazing pudding experience. Reese got the banana cream pie, and it was the PERFECT flaky dough with a layer of chocolate on the bottom, then bananas in cream, a caramel drizzle and whipped cream on top. Umph. Sort of impossible to eat with the plastic forks, but that dough was amazing.

When the kitchen aid comes, I will make some truly amazing flaky dough...and I;ll do the strawberry lavender tart from oleana, and the rhubard nougatine tart from david lebovitz, and I'll go on from there. In the meantime, what to do with all my pineapple?

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