Haring Cake/Fall Love

The Christie's Prints sale/viewing started today. And well, since my sister is an intern in that department... Et volià. We have cake. I wanted to do a bunch of roses/flowers on top. But noooo, my "manager" (manager = my sister = self-appointed title without consulting of the baker) insisted I recreate the Keith Haring on the catalog cover.

Personally, I wasn't completely happy with the result. My sketch was much better. But no matter, everyone loved it. Including the Latin American department, who apparently shared in cake-love.

On a side note there has been serious lack of updates (and time to cook)! I've been working a lot lately. Now I'm off to Texas tomorrow, as I have an appointment with a potential employer next week. Since my plane ticket was more than I'd care to spend, I decided to make it a week-long trip considering I had the week off from work. Then it's back to NYC. Work for a week. Then to Texas for Thanksgiving/Miscellany-Trips and in between a trip to Vegas for Dad's-Early-60th-Birthday-Celebration. Yay for Fall! I love the Fall/Winter because I get to make Holiday Dinners. I have been doing them in my family for a number of years now. And I must say, I am the Queen Bee of Holiday Dinners. Stay tuned for the coming posts...

A Cupcake Decorating Experiment

Wiener Schnitzel mit Spätzle

I saw Liz's post on Wiener Schnitzel, and I knew I needed to make it straight away! I think this must have been the first meal I had the very first time I visited Germany. Definitely love at first taste - especially the spätzle. Every cuisine has its own version of this. Probably most popular here in the States being Chicken Parmesan. But I grew up with my mom's version: a simple panko-encrusted pork chop.

This was actually my first time making spätzle. Not bad results. I didn't have a spätzle maker, and the holes in my colander (a typical spätzle maker substitute) were too small. So I improvised with the large holes on the cheese grater. I would have liked to make longer strands of the noodle, instead of the short nubbly ones I ended up with. That may be due to a consistency issue, or the fact I couldn't push large amounts of batter through the flat cheese grater. Hmmm... a potato ricer might be nice for this purpose. If only I had one.

Lemon Meringue Tart

Used foodbeam's recipe for sa tarte au citron meringuée (adapted from Pierre Herme). I didn't whip the egg whites stiff enough for my tastes. Plus, I kept playing around with the top design, so it probably wasn't as neat as it could have been. But the lemon curd was absolutely fab! I even had a little extra leftover. If only I had some buttery scones and clotted cream on hand!