Comments on: Saffron Turmeric Cake with Meyer Lemon Sorbet, Argan Oil Whipped Cream, Almond Brittle, and Thyme

By: jonathan

jonathan — Fri, 10 Jul 2009 08:07:58 +0000

Just hear the almond and lemon already enough to make me tempted. Good recipe you make! Thanks..!

By: codfish

codfish — Wed, 01 Jul 2009 12:22:27 +0000

It’s nice to get a little into your heads when it came to putting the recipe together–very interesting. Thyme and meyer lemons sharing a compound, maybe that’s why lemon thyme is such a good herb?

By: Jodye

Jodye — Thu, 25 Jun 2009 17:57:19 +0000

Absolutely gorgeous!

By: Tartelette

Tartelette — Sun, 21 Jun 2009 15:46:49 +0000

Love all the flavors in this! I bet the whole combination was easy to dive into!

By: Irene

Irene — Tue, 16 Jun 2009 20:18:29 +0000

I love the flavor combination in this cake! It’s East meets West and it seems to work perfectly.

By: Gabi

Gabi — Sat, 13 Jun 2009 23:47:50 +0000

Wow,
It’s good to catch up and see some of what you’ve been up to- love the spinning and all of your creativity from the post right before this one too. I am wowed by the idea of using Turmeric in place of cocoa- I would have never thought of it.
BTW I love the save the date cards- they’re so like you.
xox

By: novalis

novalis — Thu, 11 Jun 2009 04:45:39 +0000

Two kinds of sugar do inhibit crystalization. But the agave nectar is mostly just because Aki and Alex did it and it seemed like a good idea.

By: bonniea

bonniea — Thu, 11 Jun 2009 01:23:50 +0000

What’s the theory behind the 3 types of sugar?
I’ve made sorbet once and the texture could use work, so the
pectin sounds helpful, but I wonder does the sugar-combo also
have an effect?

Also, the comment box in Firefox 3 is wider than column and
so slides under the Important Links/Categories column, making it
so that I can’t see what I’m typing.