Despite having a record breaking season and the number one offense in the NFL, The Broncos just couldn’t close the deal on the big game. In fact, judging by the way they played, they saved their worst game of the season for the Super Bowl. How disappointing for the millions of fans and Denver, but Broncos fans aren’t fickle, so we are still proud of them. Today’s a new day and we’re all over it and looking forward to the next season.
In other exciting news, today is my 3rd blog anniversary! Wow. I cannot believe it’s been three years since I published my first post. I had no plan, no direction, I thought of a name, wrote about what I loved; coffee, and pressed “publish.”
I remember taking a long time to decide whether I wanted do this. I didn’t want to start something I couldn’t commit to and I didn’t have much time to devote to it. However, after months of not having a proper grown up conversation, and finding that I couldn’t hold a pen let alone formulate a sentence to write, I decided I had to start this just for my sanity.
At that point, I wasn’t concerned if anybody was reading my ramblings; I was just enjoying the thrill of writing again. Life in general and time constraints made it difficult for me to be regularly posting and my first year was a wash.
However, I continued to read my favourite blogs and what I noticed with mine was that people were coming to me searching for something. That’s when I realised that people were reading my nonsense, searching for recipes and some were even commenting!
When I started blogging, I never thought about the fantastic community and friends that come with it. The more I discovered new friends in far away lands, the more addicting the writing, developing, photographing and posting became. Today, I am happy to say that some of my best friends are ones I’ve never met before.
I am truly thankful to my readers, to my fellow bloggers and my friends who support, encourage and inspire me. Thank you for thoughtful comments, your friendly emails and the Facebook chats I share with so many of you. They are the best of times.
At this point I am happy with my blog. It’s not a huge site with a huge following, but I am happy because I get out of it exactly what I put in.
So, here I am 3 years on, enjoying it a lot more, making time for it and making the best friends ever. Thank you to all of you.
Since my blogiversary falls in February when all the Valentine’s Days treats start appearing, I always do a double duty post. My celebratory dessert is usually always pink or red. This year, it’s Pomegranate Tartlets. Oh my, were these good. We gobbled them up quite quickly and then my son licked the bowl with the leftover pomegranate pastry cream, squeaky clean!
My original pastry was going to be a pistachio crust against the pink, but then I saw a recipe for a browned butter pastry crust in the current edition of Saveur. It sounded intriguing and I wanted to have a go making it and since I was making these tartlets anyway, I thought I’d kill two birds with one stone (what a horrible saying that is). I did have to adapt the recipe slightly to make enough for my tartlets.
The browned butter recipe was good, not fantastic, by any means but it had a lovely shortbread flavour. It was easy to work with and if you don’t like rolling pastry and then cutting circles for your tartlet pans, then you’ll love this one. This pastry is just patted into the pans while still warm; no need to chill it and wait before rolling. I just lined the pans with the pastry, baked them off (didn’t even have to use beans) and put them aside till the next day to fill and serve. It is a time saver for sure. I would make the pastry cream a day ahead, if possible too, so it has time to chill and set up. The next day, it’s as easy as fluffing up the pastry cream, dolloping into the ready pastry shells and sprinkling fresh pomegranate arils liberally over the top.
These Pomegranate Tartlets are perfect for celebrations because they are so elegant looking and so delicious, and easy to make.
- 3 large egg yolks, organic
- 4 tablespoons cornstarch, organic
- 1 cup heavy cream, organic
- pinch salt
- 2 cups pomegrante juice, pure
- 4 tablespoons, cane sugar
- 1 tablespoon butter
- 1-2 pomegranates, one large is enough.
- 7 tablespoons butter, unsalted
- 1 tablespoon oil
- 4 tablespoons water
- 2 tablespoons cane sugar
- Pinch salt
- 1½ cups/225g all purpose/plain flour
- In a medium heat proof bowl, mix the egg yolk, cornstarch, salt and heavy cream together to make a paste.
- In a sauce pan, heat 1½ cups of pomegranate juice and sugar together until just boiling.
- Slowly drizzle the hot juice onto the paste, a little at a time until slightly thickened and incorporated.
- Add the mixture back into the pan through a sieve and cook on low heat until thickened into a cream like consistency.
- Add the extra pomegrante juice to thin out if necessary, I used about an extra ¼ cup to thin out a bit.
- Add the butter, mix through and cover with plastic wrap right on top of the cream and let chill for at least 4 hours or over night.
- Preheat oven to 400F/180C
- In an ovenproof bowl, mix the butter, oil, water, salt and sugar together.
- Place in the oven for about 20-25 minutes, until bubbling and slightly browned around the edges.
- Carefully remove the bowl and add the flour.
- Mix until a soft dough forms.
- Allow to cool a little so you can handle it.
- Divide into six balls for the tartlet shells, I used the standard 4" tartlet pans.
- Pat dough into the pans, pressing gently on the bottom and sides to get an even thickness.
- Prick the pastry all over, it will puff up considerably so carefully and without tearing the pastry, prick the sides and bottom.
- Place on a sheet pan and place in the oven for 15 minutes.
- They will be puffy when they come out, press them down gently and place on a rack to cool and settle.
- Store covered once cooled if not using right away.
- When ready to fill, dollop two tablespoons or so, of the pomegrante pastry cream into the cooled shells.
- Sprinkle with pomegranate arils and enjoy.
Having celebrated three years blogging, I am now going to have to mention that I am taking a little break. I have been pretty good about regularly posting for the last year or so and I just need a break to recharge, recoup and just gain some inspiration.
My posts will be erratic, once a week or maybe once a month, but I think I need the rest and to enjoy eating without a camera by my side or my mind continuously on blog over drive. I will still be visiting my blogger friends so you don’t forget me! If you subscribe to my emails, you will know when I post. I’m not going to force you to subscribe because that’s not my way, but please do if you’d like to keep in touch. Facebook friends, we will be chatting so don’t make yourself invisible!
Thank you once again for all your love, encouragement and support! I look forward to many more years of blogging and your friendship. See you soon my friends, have a wonderful February.