Whiskey and Spice

My Manhattan bon-bons turned out great! Granted I had to triple the whiskey in my ganach to get the flavor I wanted, but in the end I was really happy with it! I'm also glad I choose a relatively simple procedure, many people in class tried to do "inventive flavors" or combinations that ended up either not working because the flavor was off or it was too complicated to execute. Bon bons are hard enough without trying to complicate the filling. Some people needed to roast things (sweet potatoes) or make creme anglaises that never set up, broke, or burnt. One of the problems in a highly competitive class is people's need to out do one another. In doing so it seems that crucial aspects of baking are overlooked. There's nothing wrong with doing classic flavor combinations-but doing them extremely well. The end product is always better than some crazy flavor that tastes a bit off. Of course, if you can combine the two thats great, but often you can see the attempt, but it rarely works. Many of my favorite restaurants don't have exceptionally "inventive" menus (Blue Hill for instance), but everything is done to perfection. The ingredients are fresh, with simple combinations that produce incredible results. Not to say I'm not guilty of this too occasionally, but it's a trend I've been noticing in out class as we approach graduation.


On a completely unrelated note, A gourmet market near me got an order of hatch chilis in this week! Hard to find, and previously impossible in New York, I thought I would take advantage! So I bought a few and made a chili! I opted for the extra hot variety, and thinking I have this phenomenal tolerance to spice added a little extra. It is one of the hottest things I've ever made or eaten in general. But, it is amazing! Unlike poblanos, which I don't actually like all that much on their own, these have a great flavor. Too bad they're only in stock for such a short amount of time!

Roasting the peppers

Chili!