Hihi friends! How was your weekend? Ours was a mix of a little work, a lot of nailbiting to this movie, some early prep for the Mid-Autumn Festival, and copious amounts of iced yuanyang via Season with Spice’s fantastic mix (so good!). Between my early mooncake-making and the ridiculously cool weather we’re still enjoying in New York, I feel like I’m getting confused with the seasons. Is it still spring? Wait, is it already fall? In an effort to get in the swing of summer things while it’s still around, I made these raspberry tarts — and they’re up today in a little guest post on one of my favorite, favorite blogs, Adventures in Cooking!
If you’re not familiar with Eva’s blog, stop reading and go right now. Eva has such an artistic eye and an endless imagination for exciting flavor pairings, not to mention a gift for baking some of the most beautiful cakes I’ve ever seen. Her gorgeous work has been a wellspring of inspiration since the beginning of this little blog, so to say that I’m honored to contribute something is an understatement. I’m kind of still pinching myself.
When Eva asked me if I’d consider doing a guest post while her kitchen was under renovation, I tried to come up with something that would pay adequate homage to the lovely and wonderfully original creations she comes up with. I’ve heard for awhile how well cardamom goes with berries (just look at these beauties here and here) so given my recent appreciation for it (and wealth of pods in my cupboard), I thought I’d give the raspberry jam in these tarts a little twist. To me the best kinds of flavor pairings are the ones that don’t taste like x-and-y together, but become a whole new taste of their own, and I think cardamom does exactly that to raspberry — the result isn’t a duet of flavors, but a deeper, richer raspberry jam that evolves as you taste it. I loved it. Hop over to Eva’s blog for the recipe, and have a lovely Monday!