Comments on: Blackberry, Broas & Brandy Trifle a la Marketman

By: Cecilia

Cecilia — Sun, 17 May 2009 09:30:45 +0000

I was searching clafoutis and found this post. I love making all sorts of flavors for trifles, but my favorite form is using tall-ish shot glasses. For everyday, it’s convenient to eat from, and guests love it for cocktail parties! … Like this post, I usually don’t go by a particular recipe. I just usually use what’s available in the kitchen, or I go by what I feel like having/serving, but I think I will definitely try this recipe, as it looks/sounds absolutely yummy! Thanks, MM!

By: Marianito Jose Luspo

Marianito Jose Luspo — Mon, 08 Oct 2007 02:06:58 +0000

You might be interested to know the town of Baclayon will be celebrating a broas festival of sort come November 17 and among the activities lined up is a baking contest making use of the town’s famous broas. How i wish u would be able to share your recipes there

By: lee

lee — Thu, 31 Aug 2006 02:42:30 +0000

thanks thanks.. will do that.

By: Apicio

Apicio — Thu, 31 Aug 2006 00:22:40 +0000

Lee, can you possibly substitute unsalted peanuts for the salty skyflakes, just a thoughtful thought.

By: Wilson Cariaga

Wilson Cariaga — Thu, 31 Aug 2006 00:00:13 +0000

thanks guys. . .

By: lee

lee — Wed, 30 Aug 2006 23:39:47 +0000

Apicio, i just eat less than half of what i used to have for a meal. Said goodbye to rice and all obvious sugary goodies and softdrinks, and renewed a love affair with skyflakes.

By: Marketman

Marketman — Wed, 30 Aug 2006 21:09:02 +0000

Apicio, yes, in my book, the Poire William cancels out the evil creams…heehee. stef, yes, thanks for those great tips. I even tried keeping on hand behind my back so I would eat slower but it was a bit impractical! Millet, I haven’t found these broas elsewhere and yes the overnight wait is important for it all to set and solidify… lee, good grief 18 pounds in a month and a half – that is stupendous! Congratulations, I wish I were half as successful! Wilson, Landmark department store is on sale at the moment, they seemed to have some nice glass finds for a very reasonable price range. And yes, there is poire williams at terry’s or the main Santis or sometimes even Ralph’s (I think I saw some at the Pasay Road branch once). Maria Clara, I have to look into this crema di fruta of ours… izang, salmonella is a small risk I think, overblown by the American media. In 42 years of eating/baking, I have not experienced it. Yes, the raw eggs can pose a bit of a risk, but I am hoping the alcohol cures it… if it bothers you, you may have to thicken the cream with more mascarpone and omit the yolks, but it won’t be the same. Juls, I would probably blow up the kitchen if I got into the nitrogen! :)

By: Apicio

Apicio — Wed, 30 Aug 2006 11:31:21 +0000

Particularly to Wilson Carriaga: I wonder if St. George who distills excellent Marc, Poire William and Quince eau-de-vie from CA or WA would have better access to our markets. If not, a good name to remember for when friends or relatives solicit you for what they can bring back from the US of A (assuming you have not previously asked for artisanal EVOO).

And to Lee: Are you following a supervised regime?

By: Mandy

Mandy — Wed, 30 Aug 2006 10:22:21 +0000

that looks absolutely delicious!

By: Juls

Juls — Wed, 30 Aug 2006 09:53:01 +0000

I would really like to see you go wild with liquid nitrogen. Just pour it on heavy cream to make instant ice cream, or come up with some other weird concoction. The fast freezing makes the smoothest ice cream.