Happy New Year!!

6 01 2013

2013As I was reading a popular food oriented web site the other day, I was inspired to challenge myself to something kind of fun, and yet rather practical too.   The article mentioned that today’s home chef should be able to put out four creditable desserts:  Creme Brulee,

creme-brulee-wikipedia

Chocolate Lava Cake,

chocolate-lava-cake

Meyer Lemon Souffle,

MeyerLemonSouffle-sunkist

and Pear and Almond Tart.

pear-almond-tart-dorie-greenspan

I don’t exactly have a dessert repertoire.   I can do a couple things relatively well, more jazz than substance, so I get away with it.  It’s time to fix that.  That’s the plan, anyway!  Over the next few months (too hot for any dessert except fruit and ice cream in the May-September months!) and maybe finishing off in the fall, I’d like to master these desserts.  I’ve made a creme brulee, but it wasn’t traditional.  I’ve made souffles too, just not the dessert variety.  It can’t be that much different, can it? That leaves the tart as the big intimidator…but…this really doesn’t look all that tough.  So…what’s stopping me?  I don’t know, but desserts intimidate me!  LOL!  Oh, this is going to be fun!

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