Yes, I did it again… I created another margarita/tequila inspired macaron.
I’m sure you would have taken exactly the same course of action if someone invited you to a “Ladies Night In” event sponsored by Sauza Tequila right?
And if that wasn’t reason enough…
Let’s just say you were also going to be treated to a private cooking demonstration given by the very talented Food Network Chef from Mexican Made Easy and Author of Fresh Mexico: 100 Simple Recipes for True Mexican Flavor; Marcela Valladolid.
See… I knew I made the right decision.
This chica has it all, talent, beauty, mean cooking skills, and tons of charm!
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I hope you have enjoyed part I and II of my Holiday trifecta dessert so far.
To recap, we started out with a simple to make, yet sophisticated Tuile cookie. Using a Candy Cane cookie cutter we cut out and sprinkled our tuile cookies with candied goji berries as soon as we took them out of the oven. We also added a little Framboise Liqueur to the simple syrup in which we cooked the goji berries in for a little added punch.
We then moved on to a creamy gingerbread ice cream that contained just enough spice to unite our gingerbread financier and tuile cookie, to create a unique yet very festive holiday dessert.
I know most of you couldn’t wait for the Gingerbread Ice Cream post. But, it surely wouldn’t be a “Trifecta” without the backbone of our dessert… the rich and buttery Gingerbread Financier.
So without further ado… I give you my interpretation of Chef Sherry Yard’s Gingerbread Financier, enjoy!
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