22 Nov2006

My subscription copy of the December 2006 Christmas Issue of Gourmet magazine was delivered today. The cover of the December issue traditionally features cookies, as Americans bake something like 30+% of all cookies in a given year in the month of December/for the holidays (or at least I remember a similar statistic written up elsewhere)… I ripped open the plastic wrap and the first page I opened to has a recipe for “Balsamic Soy Glazed Chicken Wings” — sound familiar? What a coincidence indeed. A few weeks ago I made a Duhat Balsamic Adobo on the suggestion of reader, Trish that was quite similar… Also, in the same issue, are cookies with Damson Plum Jam, a jam I was just about to feature as my sister’s homemade version from last Fall has JUST arrived by Balikbayan box… This just goes to show that great minds think alike…heeheehee. I AM JOKING. At any rate, if you keep your eyes out for the freshest produce the season has to offer, ideas for your recipes or key flavors will likely converge… Now if only I lived where heavy cream was in season all year round…

 

COMMENTS:

  1. gonzo says:

    heavy cream all year round? you have a fat person’s eating habits, mm. its a wonder you’ve managed to remain slim. i’m still in England at the moment where the dairy selection is pretty close to spectacular, but aside from a couple of artisanal cheeses, i’ve not bought any dairy products at all. too rich! just read an article on obesity in the UK– i think they’re approaching 3rd place now (after no.2 australia and the perennially first place champion of the porkers, America).

    will give that balsamic adobo recipe a shot however; i’m in a gourmet adobo mood..

    Nov 22, 2006 | 4:40 pm

     
  2. millet says:

    let the britons ban everything rich except…stilton cheese! MM, at least you can go tell the Gourmet Mag people (about the balsamic soy glazed chicken): “We wuz here first!”

    Nov 22, 2006 | 9:00 pm

     
  3. Nikita says:

    for heavy cream you can use the brands elle n vire, anchor or president ü readily available at the chilled section of supermarkets (expensive at Php200-300 per liter) but using all purpose cream doesn’t really make a difference when baking ü (it certailny does when used for whipping or chilled desserts though!)

    Nov 23, 2006 | 11:11 am

     
  4. Joycelyn says:

    MM, pining for good heavy cream with you, haaaaaay….

    Nov 23, 2006 | 4:28 pm

     
  5. edee says:

    speaking of adobo, just saw a UK foodie show last night in telly, they feature a chef who works with Gordon Ramsay (i think, my son was too noisy) and the last meal he had before the interview was pork adobo!

    Nov 23, 2006 | 10:20 pm

     
 

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