Comments on: Tea time at Delifrance

By: mok

mok — Tue, 13 Dec 2005 09:09:00 +0000

LOR!

i LURVVVE the fruitcake! it's almost gone.

it was good to see you at the Salcedo Market. let's do lunch again soon!

mari

By: Lori

Lori — Fri, 09 Dec 2005 04:04:00 +0000

Anonymous-

Use preserved jam found at supermarkets for brushing on fruit -- red currant jelly for dark fruits and apple jelly or apricot preserves for light fruits. It's best to use jam/jelly that's been strained (no pulp or bits).

Simmer the preserves with a little light corn syrup, stirring constantly. Simmering thickens the fruit by evaporating some of theliquid, and the corn syrup keeps it fluid enough to brush on the fruit. If still too thick to spread, heat with some water until desired consistency.

I hope this helps!

By: Anonymous

Anonymous — Thu, 08 Dec 2005 10:43:00 +0000

omg! all that shimmering, glistening indulgence! please let us in on how they accomplish this, lori. is it a fruit glaze? jelly? jam? whatever. been meaning to do the same to my goodies but so far have been unsuccessful. anyone, plsss??? big thanks! =)

By: Mila Tan

Mila Tan — Thu, 08 Dec 2005 05:07:00 +0000

I tried out the orange chocolate fruitcake two weeks ago, liked it enough to get another slice, but can only eat one slice. Good combination, and the dates go well with both flavors. Maybe they should just do a date and orange bar enveloped in chocolate. Hmmmmm

By: Zenobia

Zenobia — Thu, 08 Dec 2005 04:32:00 +0000

Your site is absolutely amazing! This page is now my home page…so i get a glimpse of amazing desserts each morning when i go to work. Best part are the pictures…good enough to eat:)
Esp the orange chocolate cake! Please do more with dark chocolate. If running out of recipes, just post some pictures of decadent dark Godivas in various sultry poses!

Keep up the good work.

By: anonymous paul

anonymous paul — Thu, 08 Dec 2005 03:34:00 +0000

hmm the orange chocolate cake looks good. reminds me of the orange cake they serve in bellini’s (marikina shoe expo). basically a pound cake macerated in gran marnier or some orange liqueur and literally overloaded with sweet/bitter candied orange rind chunks on top. rich, buttery, but not too cloyingly sweet. great balance of flavors. they also serve it with this dessert wine but am not too fond of that. considering you do the rounds, lori, you probably may have tried it already, but i must say its worth coming back for

By: joey

joey — Wed, 07 Dec 2005 18:31:00 +0000

Wow! Like you I had been giving Delifrance a pass for a while…looks like it’s high time to head on back there! What pictures Lori! Did you run them by the food porn censors first?