Batter Licker

January 4, 2012

project wedding dessert bar: part 14 (moroccan-spiced crispy chickpeas)

I’m a crispy chickpea addict. A year and a half ago, this snack ushered me through weeks of studying for the bar exam during Summer 2010, and (especially after passing the exam) I’ve felt indebted to it ever since.

So in some weird way, it made sense to include this snack – which stood by my side in my mouth during some of my more miserable moments – in the dessert bar I created for family and friends to enjoy on an evening celebrating one of the consistent sources of happiness during the past decade of my life: my relationship with Jay. But the inclusion of chickpeas also made sense from another perspective.

In retrospect, I realized that the desserts I chose to serve at my wedding very much reflected a sugary timeline of my life and development.

Fudge and toffee represented the beginning, when I learned my mother’s precision and the importance of following candy recipes exactly. Sometimes, my mind would wander, my wrist would ache from stirring, and I would lose focus. That’s code for: I burned and threw out quite a few bad batches along the way. But if I hadn’t learned then, I probably would have scorched a lot of chocolate instead of melting it into delightfully rich truffles.

Quite a few years later, I began experimenting with caramels, and after quite a bit of testing, I finally came up with my own basic recipe. Eventually, that recipe blossomed into the fleur de sel and bourbon spice caramels friends and family enjoyed at our wedding.

In the past year or two, I have taken more risks – in life and in the kitchen – which was reflected in the more innovative cashew-bacon brittle and s’mores brownie bites that disappeared so quickly.

But back to making crispy chickpeas … (more…)

June 1, 2011

grilled pineapple with cinnamon-bourbon glaze

Over the three-day weekend, I partook in no less than three barbecues. Barbecuing being the most quintessentially American method of food preparation, I figured it was the least I could do to honor U.S. servicemen who make sacrifices so much braver and more meaningful than me clumsily sacrificing a pineapple slice to the ground while using wonky tongs to transfer fruit from grill to plate.

Sole pineapple loss aside, I enjoyed celebrating my freedom in the company of beloved friends and family as we stuffed ourselves full of charred food and chilled booze.

SAM_5242-250 SAM_5243-250

When it came time for dessert, it only made sense to marry the black and booze flavors and watch them dance sloppily all over the pineapple. (more…)

Powered by WordPress