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Where Can You Try the Best Desserts in the World?

Raise your hand if you love desserts!

Yes, a truly great meal is punctuated with desserts. Bonus, if your dessert is an exclamation point to a course of appetizing dishes. Aside from satisfying your taste buds, desserts also share historical and cultural tidbits about the country where it is from.

Listed below some countries where you can taste must-try desserts. Let’s take a whirlwind tour of unique and sumptuous treats from across the globe.

How many have you tasted? How many are in your foodie bucket list? Check them out.

Argentina for pastelitos

These flaky puff pastries from Argentina, also referenced to as pastelitos del 25 de Mayo, are usually eaten on their Independence day. Puff pastries the size of wonton wrappers are filled with quince or sweet potato, deep fried, drizzled with sugar syrup, and decorated with colorful sprinkles for a final touch. Aside from a dessert snack, pastelitos can be eaten for breakfast, and best partnered with cafe con leech.

Pastelitos criollos artentinos

Pastelitos, Photo by El rrienseolava 

Brazil for brigadeiros

Celebrations in Brazil are not complete without brigadeiros, a bonbon-like treat. This well-loved dessert is relatively easy to make. You just melt the butter in a pan, add in the condensed milk and cocoa powder, and stir until you get the right consistency. The mixture will then be rolled into small balls, and coated with chocolate sprinkles!

Chocolate Candy, Photo from charles-be

Chocolate Candy, Photo from charles-be

China for dragon beard candy

Legend has it that the first dragon beard candy was spun by an imperial court chef when he wasshowing the emperor the making of a new confection during the Han dynasty. The candy-making process involved stretching a mixture from rice flour into thin strands, which reminded the emperor of a beard. The candy is made from sugar and maltose syrup, formed into a cocoon and stuffed with peanuts, sesame seeds and coconut. It is not only a popular traditional Chinese dessert, it is also considered a handmade traditional art.

Dragon's Beard Candy 

Indonesia for dadar gulung

Rolled pancakes, anyone?

Dadar gulung, a popular dessert from Java, Indonesia, literally means pancake (dadar) that is rolled (gulung). The juice extracted from the pandan leaves add the green color and unique aroma to the pancake batter. Once the pancake is made, it is filled with sweet coconut mixture, and rolled, ready to be served

Kue Dadar Gulung

Kue Dadar Gulung, Photo by Midori 

Italia for gelato

Craving for a cold treat? The streets of Italy offer gelato, a softer and smoother version of the traditional American ice cream. You will surely delight yourself with the Italian gelato’s slow-to-melt, rich milkiness and intense flavors ranging from fruits and nuts to alcoholic mixtures.

Gelato, Photo by christyxcore

Gelato, Photo by christyxcore 

Japan for Mochi

The Japanese mochi is a sticky rice cake made from mochigome, a short-grained glutinous rice.Mochigome is pounded into paste in a ceremony called mochitsuki, and molded into round balls. While available year-round, mochis are often sold and eaten during the Japanese New Year. A variation of this Japanese dessert is the mochi ice cream, which has the sticky rice cake coating a scoop of ice cream inside.

Skeeze

Mochi, Photo by skeeze

Peru for Picarones

In the course of making a substitute for buñuelos, the Peruvians came up with picarones! This dessert is made from squash and sweet potatoes, and deep fried in doughnut form. It is served covered in syrup made from chancaca or solidified molasses. These Peruvian donuts were first made during the Spanish viceroyalty in Lima, but are now popularly sold during religious celebrations in October.Picarones 

Philippines for the bibingka

An icon during Christmas season in the Philippines, the bibingka is a rice cake often sold in stalls outside churches for the duration of the ‘Misa de Gallo’ or nine-day novena mass. The traditional bibingkang galapong is made from a batter of rice flour and coconut milk or water, and cooked in clay pots, lined with banana leaves. Once cooked, it is topped with a spread of butter, a slice of salted duck egg, sugar, and grated coconut.

Bibingka

Bibingka, Photo by Roberto Verzo, Wikimedia

 

About the Author

Stacey Marone is a part-time pastry chef, and editor for Scholar Advisor. She hasn’t outgrown her sweet tooth, and decided to make a career out of it. Stacey particularly orders for a country’s traditional dessert whenever she gets the chance to travel.

Pepper Shrimp – The Taste of Middle Quarters in Hackensack NJ

I’ve been eating pepper shrimps (or ‘swimps,’ as some of us call it), since I was in high school and I can still remember my first time (it’s the same every time).

Biting into one of these Scotch-bonnet-infused on-the-go morsels, my tongue is instantly in flames, my eyes watering, heat passing from my throat and warming my stomach.

I involuntarily pull in air, slapping my tongue against my lips and the roof of my mouth, to try to cool it. That doesn’t work; nothing does. Now, even my lips are on fire.

I take a few seconds then, my mouth still reeling, I bite into another shrimp – head and all – continue the delicious torture, which, by now, is causing my nose to run.

Pepper Shrimps, crawfish really, typically come from the Black River, the longest in parish of St. Elizabeth, one of the longest in the island.

The shrimps are cooked in a mixture of Scotch bonnet and spices and sold in little paper or plastic bags of about 6 or so by roadside vendors in Middle Quarters, Jamaica’s “Shrimp Country.”

The shrimps are small, no more than an inch or an inch and half so we eat head and all. Some people peel them skin off, other people (I’m one) don’t.

Most visitors to Jamaica stay on the northwest for the spectacular beaches. But those who make it to the south coast usually discover an entirely different side the island, one that is rustic as well as charming.

Here, small cook shops abound and vendors sell typical Jamaican fare, using fresh ingredients grown locally in St. Elizabeth, the island’s “Bread Basket.”

On my way to visit a friend in New Jersey few weeks ago, I stopped at Mac West Indian Restaurant in Hackensack to get some escoveitch fish. While waiting, I noticed they had peppered shrimps and asked the server to add a couple packets to my bill.

I was surprised to see pepper shrimp on the menu at any of the restaurants I frequent. Seeing them brought back memories of some pepper shrimps I bought in the Bronx in the 80s.

I remember Michael driving us back to Manhattan where we were staying and the two of us eating shrimp after shrimp, our mouths ablaze because Ting, the carbonated grapefruit soft drink that someone at the restaurant had recommended, didn’t calm the fire in our mouths. (Apparently, milk is better but I hate milk.)

Michael was swearing like a sailor while I laughed and called him a wimp for not being able to handle “a little pepper.” I still smile at the memory.

Though they weren’t crawfish, the pepper shrimp I bought in Hackensack took me back to Middle Quarters. I could almost feel the sun on my face as I bit into my first one.

Pepper Shrimp
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Ingredients
  1. 4 cups water
  2. 1/2 cup chopped scallion
  3. 4 garlic cloves, crushed
  4. 3 fresh thyme sprigs
  5. 3 fresh Scotch bonnet or habanero chiles, halved and seeded
  6. 2 tablespoons salt
  7. 1/2 teaspoon black pepper
  8. 10 whole allspice
  9. 1 lb large shrimp
Instructions
  1. Combine all ingredients except shrimp in a 4-quart heavy pot and bring to a boil, then reduce heat and simmer, covered, 20 minutes.
  2. Stir in shrimp, making sure they are just covered by liquid, and remove pot from heat. Cool shrimp in liquid to room temperature, uncovered, about 1 hour. Transfer shrimp with a slotted spoon to a plate or bowl and drizzle some of cooking liquid on top.
InsideJourneys http://insidejourneys.com/

Searching for Authentic Poutine in Montreal

Last Thursday, as my friends and I chatted excitedly about our girls’ weekend in Montreal, our discussion turned to food, specifically what and where we were looking forward to dining. On Judy’s list was a recommendation from a work colleague that she should not miss poutine.

Poutine, pronounced put-in, a local favorite, was created in rural Quebec in the 1950s. Once only available in the province, it has made its way across Canada and to as far away as the UK.

I doubt I’d had poutine and when Judy explained that it was fries covered with cubed cheese curds and gravy, I knew for sure that I hadn’t – I would have remembered cheese curd. We had our first opportunity to try poutine at lunch on Friday.

As the waiter approached, Judy’s eyes locked on and followed the dish until he placed it on the table. Right away, her face changed from excited anticipation to disappointment. This poutine didn’t have the cheese curds her colleague had mentioned.

“This isn’t authentic,” she grumbled but she didn’t let that stop her. She dug in immediately and pronounced her first taste “good.”

“Have some,” she urged. I looked on skeptically. I would have preferred fries with gravy, which I used to love when I was at university, or even plain fries, but fries with cheese curd just didn’t appeal to me.

I searched the plate for a few fries that hadn’t been touched by either cheese or gravy. They were fine. But even though this poutine didn’t have cheese curds, I wondered whether I had let my dislike for them keep me from enjoying a good dish.

Poutine
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Ingredients
  1. 4 lb. russet potatoes, skin-on, washed and dried
  2. 4 tbsp. unsalted butter
  3. ¼ cup flour
  4. 1 shallot, minced
  5. 1 clove garlic, minced
  6. 4 cups beef stock
  7. 2 tbsp. ketchup
  8. 1 tbsp. cider vinegar
  9. 1 tbsp. whole green peppercorns
  10. ½ tsp. Worcestershire sauce
  11. Kosher salt and freshly ground black pepper
  12. Canola oil, for frying
  13. 2 cups cheddar cheese curds
Instructions
  1. Cut potatoes into lengths of about ¼" x ¼" x 4". Place in a large bowl, cover with cold water, and refrigerate for about 2 hours.
  2. Meanwhile, heat butter in a 2-qt. saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Add shallot and garlic, and cook, until soft, about 2 minutes. Add stock, ketchup, vinegar, peppercorns, Worcestershire, and salt and pepper, and bring to a boil; cook, stirring, until thickened, about 6 minutes. Remove from heat, and keep gravy warm.
  3. Pour oil to a depth of 3" in a 6-qt. Dutch oven, and heat over medium heat until a deep-fry thermometer reads 325°. Drain potatoes, and dry thoroughly with paper towels. Working in small batches, add potatoes and fry, tossing occasionally, until tender and slightly crisp, about 4 minutes.
  4. Drain on paper towels, and let cool for 20 minutes. Increase temperature to medium-high, and heat oil until it reads 375°. Working in small batches, return potatoes to oil, and fry, tossing occasionally, until crisp and golden brown, about 2 minutes. Transfer fries to paper towels to drain briefly, and then divide among serving bowls. Pour gravy over each serving of fries, and top with cheese curds; serve immediately.
InsideJourneys http://insidejourneys.com/
We spent the next day looking for poutine and each time we saw it on a menu, Judy would ask if it had cheese curds. She refused to have it without the curd. It’s not authentic, she’d say. She agreed finally, that poutine with melted cheese could probably be just as good as that with cheese curd but we had no basis for comparison. She also decided that next time someone recommended a local favorite, that she’d ask where to find it.

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A Return Visit to Harlem’s The Cecil

One of the best things about living in New York area is the variety of restaurants the city has. At any given time, if you’re so inclined, you could eat your way around the world with just your Metrocard as your passport. (Of course, you’d also need to take your credit card along.)

With so many restaurants, it’s sometimes difficult (for me, at least) to settle on a favorite. But I have. The restaurant I can’t get enough of is The Cecil. I go there every chance I get, recommend it to others and take visiting friends and family.

Located in Harlem, The Cecil is the creation of businessman Richard Parsons, formerly chairman and CEO of Time Warner, and chef, restauranteur, and author, Alexander Smalls.

The menu boats an eclectic fusion of African, Asian and American ingredients. Dishes are spiced with or accompanied by ingredients as varied as kimchi, piri piri sauce, tamarind, ginger, and coconut.

A Return Visit to Harlem's The Cecil

With Lorraine at The Cecil

When my cousin, Lorraine, told me she was coming to New York on business, I knew right away where I wanted to take her. She’d taken me to her favorite Thai restaurant when I was in Toronto on business earlier this year. Now it was my turn to reciprocate.

For days before her arrival, we exchanged text after text about the restaurant, the menu and finally which day we’d go. She was as excited to go as I was to take her and even though she twisted her ankle the day we planned to go, not even that stopped her.

Here’s what we had:

A Return Visit to Harlem's The Cecil

Portuguese Sausage Dumplings from The Cecil

A Return Visit to Harlem's The Cecil

Crispy Soft Shell Crab

A Return Visit to Harlem's The Cecil

Jollof Rice with Shrimp

A Return Visit to Harlem's The Cecil

Citrus Jerk Golden Snapper

A Return Visit to Harlem's The Cecil

Feijoada

A Return Visit to Harlem's The Cecil

Avocado Crema

 

Have a foodie post you’d like to share? Join the #FoodieTuesday linkup and add it here  –

  • Add the link to your foodie post in the link tool below.
  • As a courtesy, please include a link back to this post.
  • To make it a fun linkup, don’t forget to leave a comment here and comment on as many posts as you can.
  • If you Tweet, G+, Facebook please use the hashtag #FoodieTuesday.
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