22 Jul 2009

Fancy Desserts Archives

Blueberry Everything (& a French Lemon Tart)

I love blueberries! It might not be much of a revelation to you but to me it’s right up there with trying chocolate for the first time. In the past, blueberries have just seemed to be this bland thing only Americans could rave about. But now, I’ve prodly joined the clan. Blueberries are cute, fairy tale like and have a really soothing, subtle and happyfying taste. And I only just found out. Sorry Americans – you were right all along.
It all started last weekend…

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5 Jan 2009

Fancy Desserts Archives

This Year’s Model (well, last year’s, really)

Just to show you how a “kransekage” looks, when it hasn’t been on the floor…(compare to previous New Year’s eve-post here).

And while I’m at it: Happy New Year and welcome to 2009! Hopefully it’ll be a year filled with heavenly mouthfuls.

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6 Feb 2008

Fancy Desserts Archives

What a Blast!

After having toiled over this architectural masterpiece of a “kransekage” (traditional Danish marzipan cake for new year’s) I applied the icing with slapdash precision and rushed off.

On the metro I nearly strained an unmentionable muscle or two trying to rescue the sucker from certain doom. Lo and behold if it didn’t make it in one piece to the party only to be knocked off the table shortly before this picture was taken.

At least now I know why we chose to make these sturdy fellows for an alcohol infested evening such as this… Happy new year people!

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5 Aug 2007

Fancy Desserts Archives

This One Goes Out to You, AunTea

Admittedly, I didn’t have much trouble writing yesterday’s post, so maybe you’ll soon find me blabbering on endlessly about more or less lethal topics, perish the thought! However this post actually has a purpose, as I am celebrating my first day at work in the charming tea place, Tante T (~Aunt T) in Copenhagen. There I’ll be testing my baking skills on a weekly basis as well as broadening my culinary horizons. So, this French chocolate and pear tart is dedicated to that quaint little oasis on Vesterbro, where it might even end up on the menu some day. Until then I’ll refer to “Chocolate and Zucchini”, from whence the recipe came.

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