Tuesday, May 30, 2006

Mangue, mochi et sauce de caramel

There are few things I enjoy more than exploring a new food store. And when that store is Trader Joe's, one of the things I've really missed since leaving California, well, I'm in heaven.

For those of you who don't know, Trader Joe's just opened its first store in New York City, with a wine store next door. Miraculously, the prices have not risen and now we get all kinds of delightful Trader Joe's products, such as Mango Mochi.

I saw these little balls of goodness in the ice cream taste a warm day last week and just knew I had to try them. I also bought a couple of Mangoes to make a nice, easy dessert out of them. Once home, I decided to serve them with a Caramel Sauce, having found what looked like a simple recipe in A Taste of San Francisco, a book I've used before.

Perhaps if I had ever made Caramel Sauce before, it would have come out fine, but the Sugar hardened too quickly and my first attempt produced a burn mark on my saucepan that took two days, Baking Powder and Vinegar to get out. If anyone has advice on my Caramel mishap, I'd greatly appreciate it. I think the problem was that the Sugar was hot and the Cream I poured in, cold. But when I let the Sugar cool, it coated the pan in a hard, burnt sugar crust.

The Mango Mochi were a big hit, though. And, although there were chunks of hardened caramel in it, the sauce wasn't so bad either.

and and and and and and

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