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Nama Chocolate is a traditional japanese sweet that is quite popular on valentines day.
I was lucky enough to try it while in Japan, and booi is it yummy!
You've got the creamy sweet ganache on the inside and the extremely bitter matcha coating on the outside, and together they're an absolutely delicious pair!
Feel the love and taste it too with this easy-to-make Coeur a la Creme (Cream of Heart or as my kid calls it "Heart Pie") to share with your Valentine and all your loved ones! (Original recipe credit: Ina Garten).
This Pavlova is a traditional New Zealand Christmas dessert, and it is also my favourite! It was named in honour of the Russian ballerina, Anna Pavlova. And one hotel Chef in 1929 in Wellington, New Zealand who was inspired by the touring ballerina and created a dish with clouds of meringue to mimic her tutu and kiwifruit slices were copying the green roses that were into her costume. I hope you like it!
When I was growing up, Mom always decorated for Christmas with deep royal blue ornaments, silver garland, brass horn ornaments and flocked greenery. So beautiful, Mom! I thought this dessert would be a fitting tribute to her glamorous decor. The recipe for the meringue base for the pavlova is from Sallysbakingaddiction.com.
This was a classic dessert when I was a child. Rumtopf is a big earthenware pot that is filled with all kinds of fruits over the summer. To conserve the fruit they are mixed with sugar and covered with strong rum. Usually it starts with strawberries and ends with apples and pears somewhere late October, early November. Once all the fruit is added, it needs to mature another 4-8 weeks before it can be served. This made it the perfect Christmas dessert and gift.
This year I made one myself and am very curious how it will turn out.