DECADENCE
Unapologetically I am on a binge of all naughty things.
Having lived a full stretch of 30 odd years of
non-indulgence, abstaining from all
irresponsible matters in life, I now have a change of attitude.
Today could be my last day on earth – a
flimsy stretch I know, but I do recall I had this very similar thought as a
young virgin of 16 - indeed a feeble excuse
- nonetheless effective when used to absolve any guilt.
Now that virginity is no longer an issue, the next best
thing besides sex has to be glorious sweet desserts that melt in the mouth. Such
suggested pleasure can raise the level of serotonin to its max, jack up the
sugar levels in the bloodstream and cause reckless havoc to the digestive
system
But heck, this could be my last day. So lets get to it.
The binge is on desserts – nothing else but desserts for the
next seven days. So we start with the
best from the best.
La Croquembouche.
As a child, La Croquembouche at our table was a center piece, never being allowed to dismantle it, I choose this for the very reason that I can devour this from the top of its conical shape to the bottom. It is a French dessert made by stacking cream puffs and cementing them together with a toffee. Created by French pastry chef Antoine Careme in the late 1700’s the dessert is typically ornamented with sugared almonds, and is designed to be displayed as the centerpiece of a table. It is a French wedding cake, used also at Christenings.
ENGLISH Treacle Pudding with custard
A treacle sponge
pudding is a traditional British dessert dish consisting of a steamed sponge
cake with golden syrup cooked on top of it.
It was served mostly on a Sunday night in winter. My own pudding was usually swimming in hot
custard, much to the raised eyebrows of those in charge of me for I was still
in single digits under the care of nannies.
(because they are such a large continent, I'm allowing two desserts from them)
My first taste of Pecan Pie was made by a neighbor called
Jesse. Her husband busy in the jungles
of Vietnam during those long days of the war, would bake these delicious
treats. They were soft and fudge-like
molasses at the bottom and crunchy pecans at the top. Unseen before were the American invention of
aerated canned whipped cream swooshed onto the warm pie was just pure
decadence. Made primarily of maple syrup
or molasses and pecan nuts, it is a specialty of Southern US cuisine.
ARGENTINA: Dulce des
Leche
Classed as the most seductive and enticing dessert – I am
known to say yes to all suggestions when presented with this creamy
concoction. Eaten alone perhaps is too
indulgent but I have been known to devour a spoonful of Leche and then sip a
gulp of expresso to follow – cannot tell you how decadent and wayward it felt. But
it is just as sumptuous swirled on top of cakes, ice cream.
THAILAND: Fak Thong
and Kaotum pad
These are childhood favorites. Fak Thong, the name is rather suggestive, but
it is really an innocent steamed pumpkin with a coconut custard. Cut into wedges, the sweet taste of pumpkin
goes well with the rich flavor of coconut custard made with palm sugar.
Kaotum Pad is Sweet Banana rice parcels steamed in banana
leaves. Found in most markets, it has
now moved up in the world to major super markets and luxurious hotel buffets.
THE OTTOMAN EMPIRE :
Lokhum
I can commit murder
for a taste of Rosewater Lokhum or Pistascho Lokhum. A delicacy found in
Istanbul or Athens. Chewy, sweet, fragrant and liberally dusted
with icing sugar, I defy anyone to deny themselves of this very addictive
morsel. This Turkish Delight would be
my weapon to unlock any resistance, tempting my would be victim to succumb to
my needs.
This is a dessert to try before you die.
