In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.
I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side; recipes and techniques learned from my restaurant days; restaurant reviews, food travel tips; and a few other juicy bits along the way. Welcome to FoodMayhem!
Are you busy but love to entertain? Do you have last minute guests popping in? Do you just like to make everything ahead of time? Do you just love easy desserts? (Do you like to ask questions?) I am so excited to share this dessert if any of those apply to you.
When apricots are in season, why not switch things up a bit from the standard prosciutto and melon. Only here, I don’t just cut up the fruit and plate it with the beautiful translucent slices of cured meat. Grilling the apricots brings out the sugars and the touch of Grand Marnier brings out the sweetness and the floral fruitiness even more. This dish is still embarrassingly easy though, so easy that you can still add this as a last minute addition to your dinner tonight.
After experimenting with Almond Crunch French Toast last week, I mentioned that I’d post up the recipe this weekend, after some minor adjustments. Here it is! I used Challah this week and Chinese Bakery Bread last week. Both are good: Challah will be a bit softer, Chinese Bakery Bread a bit more dense and firm. I wrote 13 ounces of Challah but it’s just however many 1″ slices fit into a 9X13 pan, snuggly. See Pic.
