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The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.

A quivering, glistening yolk, shortly before its demise

You may have noticed I’ve been conspicuously… um… silent lately. Yes, my friends, I am a Very Bad Blogger. *slaps my own wrist* I could spout all sorts of lovely excuses, but to tell you the honest truth, I’m kinda lazy. SHOCKING! I know, right? So I totally bailed on the DB challenge last month despite it being something very exciting and delicious (tiramisu! yum! and my fiance is STILL begging me to make it for him…). Mostly it was from the horrifying experience of trying to make my own mascarpone cheese – if any of you know me and my hatred of cheese, you’ll understand. BUT I WAS DARING! I tried, even though the smell of the cream heating and curdling on the stove almost made me vomit. I couldn’t bring myself to use the stuff when it was done. Sigh…

So THIS month I see the challenge and am left, well, a bit baffled. First of all, it was a word I’d never seen or heard before (what the heck is a “tian” anyway? really?). Then when I started looking further I just couldn’t help but think “okay, so it’s a cookie with jam, whipped cream, fruit and caramel on top? What’s the big deal? Needless to say, I was not particularly inspired to action. This is why I didn’t get off my fat ass to do the darn thing until the day the challenge was due. Will I never learn??? This is ALWAYS a recipe for disaster!

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