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…
5 Responses
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..
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!”
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!)
MM, pining for good heavy cream with you, haaaaaay….
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!