Ooooooh yay! September, golden September! Now that (I sincerely hope this won’t turn into a cruel case of “famous last words” …) the Sun and her summery sidekicks “Blistering Heat” and “Choking Doldrums” are going seperate ways for a while, the time has come to tie on a pair of hiking boots and enjoy the late-Summer scenery around us in all its glory. Of course, long forest-hikes call for refreshments, and an idea I had tucked away in my headspace ages ago had the chance to hatch and quickly grow into the perfect pick-me-up for the occasion.
Alright guys, time to end our little summery trip around the world with a cooling bowlful of feel good creaminess~ Todays dessert bridges the watery gaps between Central Europe and Central America with the ease and breeze many of us wish our kitchen-endeveors in mid-summer could be managed with… Ah, but I shouldn’t complain! So far, Summer in our corner of the world has actually been quite comfortable – quite unlike the Summer that was raging on while I whipped up this ice cream for the first time.
And the summery Flavor Journey around the world on the hot and spicy side of things continues~ Today’s matchup: the forests and mountains of central Europe in one hand, the gem-studded chili shrubs of Mexico in the other… CLAP~!
Last time, I promised you guys (edible) punchy, summery heat – with a pinch of the great, wide world on top. And spicy, exciting recipes hinting at near and far destinations is exactly what I’ll deliver~! Today’s recipe was, in parts… a surprise, to say the least. A delicious little surprise that crept up on me on the back of a grocery shopping trip I went on before getting the necessary amounts of caffeine needed to function properly into my system. My efforts were further hampered by the fact that, in my severe state of pre-coffee-zombiedom, I left my grocery list behind along with my memory of ever writing one.
As Summer is slowly nosing it’s way in, the sizzling warning shots vigorously announcing its arrival usually send me into some sort of a panicky rush, reminding me of all those yummy things I should definitely cook once more before it gets too hot to even think about turning on the stove. This year though, blissfully moderate temperatures and cool nights actually made it possible for me to go about the whole thing with a bit more brainpower and prepare.
Slowly but surely, things around here are waking from their winter and/or pandemic hibernation. Too late and too slowly for most of us, but what can you do, eh? Well… here’s a little something to stoke the anticipatory fires related to all things Summer – one with pretty dresses/short sleeves, umbrella drinks and all the fixings! And the idea for this one actually emerged from the gloomy depths of the recent medical disaster we’d all rather be over and done with – kind of a case of “There can’t be light without darkness”? Ugh, look at me, getting all kitchen-philosophical over a simple desert…
Friends, Romans, Countrymen… I have a problem. Or so it would seem. Only now that I’m sitting here, Iced Peach Tea in one hand and latest recipe notes in the other, ready to share the yumness with you guys I realize that this is the third recipe involving peaches and/or nectarines in a row. Third one for you guys, that is… lots more on my side of the screen. And it’s not even our region’s peach season yet! I’m so sorry! I’m not even sure where that sudden obsession came from!
Honestly… Three rays of sunlight and the mere idea of temperatures rising above single-digits alone are enough for all of the die-hard Big City BBQers to come out of hiding and fire up the embers, worldwide doom-and-gloom, pandemic or ravenous neighbors without the luxuries of a rooftop garden or balcony be damned. Most of the time, closing the windows after giving the whole situation the sigh it deserves does the trick.
Down here in South-Western Germany, wedged in between the French and Swiss border and with the Italian and Austrian ones what feels only like a stone’s throw away for that matter, it’s really hard not to think “Savory” when the concept of pastries comes up at exactly the right moment. Of course, there’s our signature thinnest-possible-crust-tart concept plus anything that grows on trees or bushes around here at any given time, but that’s a whole other story~
So here we are again. Right where, if things were even remotely normal, I would be hard pressed to remove the chocolatey bits and fingerprints sticking to me, my notebook, my recipe notes, my pens, all over my kitchen and gods know where else after finishing my Easter Eggstravaganza Chocolate Boxes for my family and friends and sharing the highlight-recipe with you guys. Alas, things are not quite back to normal. Oh well… I guess my carefully planned out Party Box of Cocktail Chocolates I promised you guys “Once all that <insert a string of profanities here to colorfully describe the pandemic> is over and done with” still has to wait on the sidelines for a while.