On to the penultimate issue for this year long journey. I can hardly believe how quickly this year seems to have gone and how wonderful this experience has been. I have certainly discovered a lot of lovely new recipes, ones that I have made and ones that I am going to go back to make. I am really please with how this has turned out. I will admit that when I started I was at a point of just buying delicious magazine because I always had. I didn't make much out of it and didn't even really read it that much. I have now rediscovered how wonderful it is. Discovered that there are an amazing amount of quick, easy and very delicious recipes in each issue. I can't wait to go back and try some of those recipes that I earmarked to make but haven't yet.
This issue, like most, had a lot of recipes that I want to try. I have, in fact, started Valli Little's Apple Iced Tea tonight. I had planned on making this for Christmas day but I just didn't manage to get it done. Not that I really needed anything more at Christmas time so I decided to wait a little while to make it. However I found a bottle of apple juice on special today so decided to snap it up and make this while it was available. I am sure that it will be lovely and refreshing. I will not worry about the sliced apple as I will want it to last at least a few days in the fridge, plus apples are expensive at the moment.
Another drink that I am quite interested in is Jill Dupleix's Young Coconut & Berry Slushies. I am intrigued by the young coconut juice. I think that it could be quite nice. I have never seen the plastic cups of young coconut juice with flesh that she writes of but I have seen cans of young coconut juice in the local supermarket so will probably try it with that. The berries are raspberries and anything with raspberries is good as far as I am concerned. This would definitely be one to try during the heat of summer.
The recipe that I had originally picked to make for this post was Valli Little's Maple-glazed Ham. I planned to, and did make this for Christmas. I don't recall ever having glazed a ham before and I was fairly pleased with how this one turned out. The fat on it wasn't all that thick so that did expose the flesh more than I had wanted but it was still very good. Although I am left with a huge amount of ham to use. I will have to slice it up and freeze a large portion of it as there is no way that I will be able to get through it all. I really enjoyed the glaze. If there wasn't hundreds of wonderful sounding recipes out there to try I would probably do it again.
Ever since this issue came out a bit over a year ago I had always wanted to make Valli Little's divine looking Mangomisu which graces the cover of this issue. A delightful mango and orange flavoured tiramisu cake. I hadn't had an opportunity to make it. It was one that would be difficult, although not impossible, to reduce down in size and I didn't want to have too much of this hanging around for me to eat. Being full of cream and the rich mascarpone I knew that I wouldn't be the most agreeable thing for my grandfather so I waited for an opportunity to make it for my family when there would be other desserts on offer as well. My grandfather did end up having a small amount though and seemed to go okay. I didn't use the Grand Marnier as I am not overly keen on it so I just used extra orange juice. I ended up using a lot more savoiardi than specified. More like 450 g. The layers of savoiardi needed to be pressed down well for the whole of the dessert to fit in the springform tin, even so, it only just fit. I chilled overnight and don't think that I would do anything less to be honest. To remove from the tin, I warmed a knife under hot water, dried it off and then ran it around the tin and it came out easily and looked wonderful. The raspberry sauce was a delightful addition. It is not strictly necessary but it adds a bit of a tang and cuts through the richness a bit. I highly recommend this dessert for your next special occasion. I think it will become a traditional addition. Although next time I am going to try it with some cherries and some grated chocolate on each layer for a black forest misu.