For the May challenge Marcellina from Marcellina in Cucina dared us to make Lamingtons. An Australian delicacy that is as tasty as it is elegant.
At first glance, the Lamington reminds me of what we in the states call petit fours. That square caked, coated in frosting and sometimes decorated to fit whatever occasion is being celebrated. However, the Lamington differs slightly. It's a moist sponge cake that is dipped in chocolate then coated in coconut. The coconut coating was originally put on the chocolate coating to help avoid messy, melty chocolate fingers.
Here's a little snippet of the backstory via Wikipedia-
"Most accounts of the creation of the lamington agree that it was named after Lord Lamington, who served as Governor of Queensland from 1896 to 1901, although it might have been named for his wife, Lady Lamington.
Lamington's chef at Queensland's Government House, French-born Armand Galland, was called upon at short notice to provide something to feed unexpected guests during the busy period leading up to Federation in 1901. According to the Melbourne newspaper The Age, Galland cut up some left-over French vanilla sponge cakebaked the day before, dipped the slices in chocolate and set them in coconut. Coconut was not widely used in European cooking at that time, but was known to Galland whose wife was from Tahiti where coconut was a common ingredient. Lady Lamington's guests then asked for the recipe."
Thursday, May 28, 2015
Sunday, May 24, 2015
Give me a shake, cone, a scoop in a cup, banana split, sundae, or perhaps even a float. I'm not picky, as long as it's sweet and cold I'm sold.
While I enjoy all things involving ice cream, lets focus on the float. A float. It's simple, requires only 2 ingredients and comes together in mere seconds. And once that cream starts melting in the fizzy stuff, well it's so incredibly satisfying.
I can't even begin to tell you just how many floats I've enjoyed over my lifetime. But I can tell you, I've definitely had my fair share. One icy, creamy concoction that I've never tried is a blended float.
Thursday, May 21, 2015
But, it's not quite tomato time. Yet. So, in the meantime my strawberries are thriving. I mean, honestly more that we can eat. I've picked and picked and picked. And picked some more. We are literally in strawberries up to our eyeballs. And they are still coming!
I'm not complaining. They are absolutely amazing. Like nature's candy. They are perfect. Red, juicy, sweet. And they are right in my back yard just waiting to be consumed.
Wednesday, May 20, 2015
It's no mystery that I love tea. I've shared several recipes that revolve around tea; southern sweet tea and bourbon cocktails, my MaMaw's tea and lemonade, southern style sweet tea, and my sweet tea granita, just to name a few. So, there's no guessing that tea has been around my entire life. It's a staple.
Tuesday, May 19, 2015
I don't know about you, but strawberries are pretty much at the top of my list when it comes to berries and fruits. I love them year around, but like all fruits and veggies, in season is definitely the best. And, I'm beyond excited about this particular strawberry season.
Well, the past few years I've been trying to grow strawberries. I've tried them in regular pots, a few different types of strawberry pots and even in the garden. And well, nothing has worked. We've had pretty green plants, but that's where it started and stopped. No blooms, no flowers and definitely no red berries.
Monday, May 18, 2015
Aside from the undeniable fashion that was definitely 80's and 90's, there were the food trends. One that sticks out were the gummy fruit snacks. My lunch wasn't complete without a fruit roll-up, fruit by the foot or Gushers. Ah, Gushers.
Remember those gummies that were fill with that sour, puckering juice? I loved those things.
I was a walking, talking gummy snack during my childhood.
Wednesday, May 13, 2015
Before a few weeks ago I had never heard of Wingers. Apparently it's a restaurant that's extremely popular on the west coast. While Wingers has an large menu with options that would suit anyone's cravings, they are best known for their wings and sticky fingers.
I've never tried their infamous wings or fingers, but if copying is one of the best forms of flattery then there must be something to say about their sticky fingers. I was perusing chicken recipes on Pinterest when I saw a picture of breaded chicken fingers oozing is sticky, spicy sauce.
I wanted to dive face first in that picture and devour those chicken fingers. An added bonus, as if there really needed to be any bonus, they were drizzled in ranch. Two of my favorite things together in this one picture. I quickly clicked on one of the many pictures of these chicken fingers to figure out what this chicken was all about.