Dizzy Swallows

Coconut Tapioca Pudding

February 18th, 2011

A few weeks ago I started craving pudding. I’m not sure from whence precisely sprang this schoolyard-esque pining, but it was serious. I’m talking pregnancy level here folks. And, no, I am emphatically not. Nothing would do therefore but to indulge myself, which I proceeded to do for a week straight.

Reactions to tapioca are a motley sort, ranging from obsession (present!) to loathing. Certainly, the texture and appearance of bad tapioca resembles few things more than fish eyeballs. But pair this opalescent little pearl with coconut, and I challenge even the most skeptical to deny its charms. I used Bob’s Red Mill small tapioca which worked quite nicely.

For me, this luscious, rich and eminently satisfying dish hit the spot. With a creamy, custard-like pillow cradling the smooth pearls and flavor that gets cozy on the tongue. And while I am not adverse to the notion that egg could … Continue reading

Candied Orange Peel

December 20th, 2010 1 Comment

The holidays chez nous generally transpire in and around the kitchen. As the family gathers from our various corners of the country, the cook-to-kitchen-space ratio becomes rather top heavy, the music becomes more raucous, and there is always, always more food than we know what to do with.

At the moment, we are still in the stage of creating goody bags and boxes for gifts. As my contribution, I recently made my first batch of candied citrus peel. Though the peeling process was rather tedious, this scrumptious treat came together with relatively little effort.

Winking and sparkling with Christmas spirit, these little morsels are perfect for gifts or as a zesty pick-me-up for the lagging cook.

Candied Citrus

Ingredients:
  • 4-6 citrus fruits
  • 3 cups granulated sugar + 1 cup for dredging
  • 4 cups water
Method:

Working with one fruit at a time, score the peel into eighths and remove gently,

… Continue reading