Category Archives: wagashi

Ladurée Soho GRAND OPENING!

02 Sunday Feb 2014

Posted by in bakeries, bucket list, celebrations, chocolate, dairy, French, fruit, herbs and spices, Japanese, macarons, New York, snacks, sweets, tea, urban, wagashi, Williamsburg

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Ladurée Soho (398 W Broadway) had its soft opening this weekend and will be open to the public on Wednesday, February 5, 2014. It will feature a full-service restaurant and an outdoor patio. Though currently unavailable, reservations can be made at OpenTable here. This new flagship location has started making pastries and viennoiseries previously impossible to find anywhere in North America. Scroll down to see the Saint-Honoré rose and the pistachio religieuse that I bought yesterday. Screen Shot 2014-02-02 at 7.47.49 AM

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I love the new macaron box – according to an employee at Ladurée, it features a “very French” joke about the post-Christmas sales season. “0% OFF SALE!” I thought it was surprisingly cheeky for such a traditional fabricant de douceurs
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Ladurée’s new fall 2013 macaron flavors!

29 Thursday Aug 2013

Gingerbread Macaron
A macaron made of two macaron shells,
filled with a delicious cream
infused with spices

Pink Pepper Macaron
A macaron made of two macaron shells,
filled with a delicious cream
infused with pink pepper

I’m glad the pink peppercorn macaron is not pink. There are quite a few places in New York City that already make pink peppercorn macarons (and they’re always pink)… but I have a feeling Ladurée’s will be transcendental.

There’s a new box, too!

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Posted by | Filed under bakeries, bucket list, celebrations, celiac, French, herbs and spices, macarons, New York, snacks, sweets, wagashi

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cicada macarons

18 Tuesday Jun 2013

Posted by in American, bakeries, bucket list, celebrations, education, foraging, French, macarons, New York, Queens, recipe, snacks, sweets, wagashi

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I went cicada hunting in Staten Island on Sunday. The brood II cicadas emerge only once every 17 years and I needed to catch some to make a batch of cicada macarons.

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This cute one crawled up my leg!

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I am storing them in the freezer until I’m ready to cook them.

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Please check back soon for photos of the cicada macarons and a recipe!

matcha green tea Kit Kats and Crunch bars at Mitsuwa

18 Tuesday Jun 2013

Posted by in American, Asian, bakeries, celebrations, chocolate, dairy, herbs and spices, Japanese, New Jersey, sweets, tea, wagashi

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Mitsuwa in New Jersey is the largest Japanese grocery store in the United States. They have an amazing food court that includes ramen, tempura, soba, and gyoza shops. You can also find incredible wagashi at the Minamoto Kitchoan counter.

The summer Umaimono food festival vendors are starting to set up inside Mitsuwa and one of the first ones I saw was this matcha green tea frozen yogurt stand. There is one combo that includes a mini slice of matcha cheesecake!

If you walk down the candy aisle, you will find a giant wall of green tea Crunch bars and Kit Kats!

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Ispahan ice cream recipe

02 Sunday Jun 2013

Posted by in Asian, bucket list, celebrations, French, fruit, macarons, New York, Queens, recipe, snacks, sweets, wagashi

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Pierre Hermé’s famous Ispahan dessert is not available in the United States. I did get to try one last year in Tokyo. Since then I often find myself daydreaming about the magical combination of rose, lychee, and raspberry.

Below is a recipe for Ispahan ice cream. I made it last weekend and it turned out great!

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Prepare your ice cream maker (mine has a detachable bowl that has to freeze overnight).

Over low heat, stir 8 egg yolks and 3/4 cup sugar until the yolks coat the back of the spoon. Pour into a bowl and chill this in the fridge.

Warm 1 cup of raspberries in a sauce pan with 2 tablespoons of sugar until sugar dissolves. Pour into a bowl and chill in the fridge.

Chop up one cup of lychees and set aside.

When yolks and raspberries are no longer warm, pour 2 cups of heavy cream, 1 cup of whole milk, the yolk mixture, a pinch of salt, and 2 tablespoons of rose water into the ice cream maker and let it mix for at least 10 minutes.

When the ice cream is starting to set, mix in lychees. Stir in raspberries and sauce, making a swirl. Transfer to a tightly sealed container and freeze overnight before serving!

Enjoy! And please like me on Chinook Olive Facebook!

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