Thursday, October 16, 2014

Passion Fruit Chocolate Macarons - Step by Step

I am about to head out to the Food Bloggers of Canada Conference , so before I am off I thought I would share a new macarons recipe that I have been working on. The first time I made these, I used a very dark chocolate which ended up being too bitter and made it hard for the passion fruit flavour to come through. This time, I used Valrhona Manjari 64%  chocolate recommended by Jacqueline Jacek that I had picked up while at the Jacek Chocolate 104st opening back in August. I am much happier with this chocolate passion fruit ganache and the macarons taste way better this time round! 

Passion Fruit Macaron Shells

  1. To know what equipment and materials you need to make macarons, visit my Macaron 101 post. Then, follow with my Macaron 102  post for learning how to make the macaron shells. 
  2. The only difference is that you will need 2 drops of yellow gel food colouring and 1 drop of red gel food colouring for the passion fruit shell colour. 
  3. After the shells have been baked and cooled, prepare to make the passion fruit chocolate ganache.

Monday, October 13, 2014

Rocky Mountain Wine & Food Festival is Back for 2014!

It's that time of the year again! The Rocky Mountain Food and Wine Festival is back and I have a pair of tickets to give away to one winner for Saturday October 25 afternoon tasting (12-4pm) in Edmonton.

To be entered into the contest you need to do ALL of the following:
1) Live in Edmonton or vicinity.
2) Be able to attend the Saturday October 25, 2014 12-4pm session
3) Like my Beyond Umami Facebook page ( )
4) Check my Beyond Umami Facebook page for more info. (

Contest closes Thursday Oct. 16, 2014 midnight MST, please check my Beyond Umami Facebook page on Friday Oct. 17 to see the results!

One randomly selected commenter will be chosen to win the tickets.

Please note, that the tickets are just for entry into the Festival and have no monetary value. Food & drink tickets need to be purchased separately. Must be over 18 to attend. 

Thursday, October 2, 2014

Aubergine (Mock Apple) Crisp Recipe with Oats

aubergine eggplants masquerading as apples on Beyondumami's blog
Ever since we tried the brilliant "aubergine tart" at Teatro my husband, Danprime and I were inspired to do create something similar. The aubergine tart tasted like an apple pie but instead of being made of apples it was made with eggplant! After doing some research we found that this type of tart is referred to as a "mock apple pie". Typically, these recipes involve strange ingredients like zucchini or even soda crackers but there were none that used eggplant.

The key to making good mock apple pie is to not over cook the eggplant and to only use the firmest parts. Sprinkling salt over the slices will draw out the moisture and some of the bitterness associated with overcooked eggplants.

Thursday, September 25, 2014

Red Bean Taiwan Wheel Cake and a Nordic Ware Eggs Plus Pan Review

I am super excited to be sharing with you these Taiwan Wheel Cakes that I made using the Nordic Ware Eggs Plus Pan. I received this awesome Nordic Ware swag along with their Microwaveable Prep & Serve Bowl Set for the upcoming Food Bloggers of Canada conference in October. 

These are super delicious and you can choose to put whatever filling you want inside. The first time I made these we filled it with fresh blueberries. Wheel Cakes are a street food dish often found in Tawian and other parts of Asia. There are often a variety of different fillings but red bean is the most popular.

Sunday, September 21, 2014

It's Harvest BBQ Time - Corn on the Cob and Grilled Chicken

I recently received a review copy of The Kamado Smoker & Grill Cookbook by Chris Grove. Although I do not have a Kamado Grill, my husband and I thought we could still use some of the recipes from the book on our regular Barbecue.

As it is harvest season and there is now plenty of corn, I thought I would try out one of the corn recipes in the book.
In his book, he describes preparing corn three ways. This is one of the methods. First, using hot tap water soak the ears of corn with the husks on for 45 minutes. 

After 45 minutes, remove the corn from the water, shake off the excess water, and then place it on the grill. Cover and cook for 20-25 minutes. Turn the corn every 3-5 minutes.

Once the husks look charred, they are ready to take off the grill! 
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