Oh, hello again friends.
Thought I’d dropped off the face of the earth? Yeah, me too.
I ended up taking a blogging break for longer than I had intended, but sometimes life just works like that.
But, peaches! I love peaches. This year I bought a 16 lb. box again and made all sorts of things with them. Peach ice cream, peach shortbread, peach jam, peaches for breakfast, peaches for dinner… It’s now at the very end of peach season, but if you’re able to get your hands on some still, you should think about making this light and delicate dessert.
I’m calling this “Samoa inspired ice cream” because I can’t tell you it tastes exactly like biting into a Samoa girl scout cookie. But all the elements are there and it tastes amazing.
I wasn’t necessarily going to do a post about this ice cream right away. I made the first batch about a month ago, and when my mom tasted it, she INSISTED that I blog about it right away because it’s just that good and because the first batch ran out.
I’m not going to lie to you. This recipe is not hard, but there are kind of a lot of steps. But these steps are easily broken up over a couple of days, or do what I did and take a Saturday at home and do a little bit throughout the day. Most of the work isn’t really hands-on, but you need a lot of time to cool the custard and bake some up some shortbread. But it’s so worth the time. This might be my new favorite ice cream of all time.
Well, my friends, I have one more Filipino dish to share with you that didn’t make it into Filipino Food Month. It’s your bonus recipe– totally free! This is one of my very favorite things to eat. This is a dessert version of lumpia, and it is seriously tasty. I remember rushing to the student store at my school at lunch or merienda whenever these were fresh and buying them for 5 pesos (about $0.12) each.
In the Philippines, banana lumpia is made with a cooking banana, called saba. I have never seen saba here in Minnesota, so I struggled for a while to figure out what to make these with. Saba bananas are short and squat, and are starchier than regular bananas, but not as starchy as plantains.
I had tried making these with plantains before, and the plantains were too firm and stayed very separate from the rest of it. Then I tried regular bananas, but they just got mushy with the frying. I decided to try one more thing, and it worked quite well!
Last weekend was my birthday, so I made myself a cake. If you are a regular reader of this blog, you might know that every year, I make this Marble Cheesecake. It’s delicious, but since it’s Filipino Food Month over here, I decided to make something different: Sans Rival.
I remembered this cake that my mom used to get now and again when I was little. I hadn’t had it in ages– my younger sister doesn’t remember ever having it at all– but I looked up some recipes and decided to give it a go.
Sans Rival is a Filipino dessert that is decidedly French in origin. Layers of daquoise (a meringue made with nuts) are sandwiched together with French buttercream. While French daquoise is traditionally made with almonds, this is made with cashews. Once all the layers are assembled, buttercream is used to frost the entire thing, and then it is adorned with more cashews. Since I had never made this before, I consulted a lot of recipes but followed this one by To Food With Love most closely.