Month: May 2013

Diet Coke Can Fondant Cake with Genoise Sponge Cake and Italian Buttercream

This is my daughters college art final.  She had to make an ephemeral art piece (not a permanent piece, it decays over time).  She hates the kitchen and doesn’t bake unless forced to so this was quite the accomplishment for her.  The entire project is 

Pan Roasted Brussel Sprouts with Smoked Pork Belly

I don’t know how it happens but every time my husband goes to the grocery store, I end up with Brussels sprouts in my refrigerator.  He says they just jump in the cart but I think something else is going on.  Pan Roasted Brussels sprouts 

Mango Caramel Sauce

WARNING:  This sauce is deliciously additive.  You’ve been warned!

Mango Caramel Sauce

Mango Caramel Sauce

1.5 c mango juice or nectar

2 c granulated sugar

1 T agave syrup

3/4 c heavy cream

Place all the ingredients in a sauce pan and bring to a rapid boil.  Reduce heat but maintain a low boil.  Continue to cook until the sugar begins to caramelize.  Once the syrup reaches the desired color (I brought mine to the color of peanut butter), remove from heat and carefully whisk in the heavy cream.  Return to heat and continue whisking until the sauce is smooth and velvety.  Allow to cool to  a warm temperature and serve over pancakes, waffles, pannekoeken (Dutch pancakes), ice cream, fresh fruit, granola, yogurt, etc.