Alas, first item.. I feel like the photo could be much better.. but photo editing/corrections is not my forte.. So the photo you see is the photo I shot (and I was in a hurry). It is a shame as I feel like any multi-component dessert I make deserves as much time after making it as I put into it (including relishing its consumption). Alas, I really was in a hurry, but also excited to put this forth. Oh, what a quandary!
Anyway... I do like my cook books (who doesn't?), and I appreciate my food porn, but there aren't exactly a lot of cook books out there for the vegan food-porn voyeurs. I don't know what it is that compelled me to go through Elizabeth Falkner's Demolition Desserts: Recipes from Citizen Cake but I did, and then I bought it, and brought it home. It isn't vegan, it isn't whole-foodie, but damned if it isn't creative, inventive, and compelling to the last page. I have had a great time going through it and finding inspiration for a number of recipes. Until now I had only done aspects of her desserts, singular entities that often build up to something greater. I had been wanting, for a long time, to attempt one of her multi-component desserts, but had not the excuse. Finally a friend said he'd buy me dinner, if I made him the dessert I showed him.
I will be releasing this recipe in parts over the next week or so... But right now, I will begin with part one.. The frog's eggs (no, not really).
Concord Grape Tapioca:
3 C water
2 t kosher salt
1/2 C large tapioca pearls
2 C Concord grape juice
3 t sugar
Bring the water and salt to a boil, add the tapioca pearls (the big bubble tea ones sold at Asian grocers), and cook uncovered for 45-60 minutes, until they are mostly cooked through but still a little firm on the inside. Strain the pearls, and return to the stove, with grape juice and sugar. Return to a simmer, keep heat on medium low and cook uncovered for 15 minutes or so.. Or until the pearls reach the desired consistency. Al dente is a popular firmness.
I will state a little annoyance with the inconsistency of tapioca pearl firmness. It varied significantly. Some pearls were sublime, others had hard centers similar to corn kernels. Anyway... More is coming in future days.
Malted Peanut Butter Ice Cream