I try to be a culturally sensitive tourist when I travel around. And one of my main strategies for doing that is sampling – and re-sampling – local cuisine. I’m sure it comes as no surprise that I especially enjoy trying out local desserts.
It’s not sufficient to just taste delicious goods while in an exotic location, I also want to be able to make the dessert when I get home! So I also always look for a cookbook.
Last April we spent two weeks in Belize. We traveled by public bus. On a national holiday. Which basically meant we spent most of the day waiting at the bus depot in the capital city. Where the main delight was powder buns. Which are delicious. So of course I needed to get the recipe.
Everyone has shortcomings and failings. One of mine is definitely an inability to cut back on the amount and variety of food I prepare for parties. Thanksgiving is definitely my worst offender.
I have been known to make 8 different pies.
For a group of 12 people.
That wouldn’t be so bad if pie was the only thing I was serving. But I also go overboard with biscuits, cornbread, stuffing, dressing, vegetable sides, cranberry sauce, turkey (of course), and the list goes on.
But this isn’t a post about Thanksgiving. This is a post about how a friend who is a regular Thanksgiving guest requested my sweet potato biscuits as part of my May Day brunch. He thought they’d taste fantastic with bacon and maple syrup. He figured that’s the kind of thing Americans eat for brunch.
So I brought out what I think of as a fall dish, a dinner dish, a Thanksgiving dish for a spring brunch. And, just like at Thanksgiving, everyone loved them. They were gone in a flash.
Five years ago I had a dessert party and a friend from North Carolina fell in love with my sticky toffee pudding. It was the first time I had tried the recipe and it was definitely memorable. A couple of years later, exploring Covent Garden, we came across a vendor selling sticky toffee pudding. After explaining just how high our standards were, the nice woman convinced us to buy a portion. Needless to say, it was a great disappointment.
Last year, this friend requested my sticky toffee pudding for his 50th birthday. To be delivered to him wherever he was in the world on the day. I agreed, halfway hoping he’d be in Hong Kong so I would have an excuse to travel there.
April 30th rolled around, and the famous sticky toffee pudding made an appearance – with a birthday candle and fun birthday hat – to much public acclaim. “Lovely.” “Heavenly.” “Beautiful.” “Delicious.”
So I figured I’d add it to the blog. Continue reading