Last week, I was invited to a Valentine's-themed dinner party where guests were asked to bring something in a shade of red and to wear something to match. There was borscht as the main, plenty of cheese, bread and chutney, and a little too much red wine for a school night. I brought dessert, of course. I knew Reema had been invited and I correctly assumed she would bring a cake. In this case, it turned out to be a deluxe "Red Velvet" cake, with a hint of chocolate and a very creamy buttercream icing, and it was delicious. This left me with the sides (yes, there are sides when it comes to dessert). I made raspberry rose ice cream and also brought some "cigarettes" I had made at school. Okay, I didn't make them: mine turned out less than presentable, so I asked one of my classmates for theirs. In any case, the combination went perfectly with the cake. Anthony was not able to make it to the dinner, so I saved him some ice cream and cake for later.
I have been making macarons for over a week now, and I think I have it down pat. One of the surprising secrets to a good macaron is to make a bad French meringue. You want it to turn out like royal icing--dense and pasty, almost--rather than fluffy and light like a good meringue. The filling is an intensely nutty pistachio cream. Last night, Anthony was looking for a way to photograph the pistachio macarons I'd made. He tried a number of different shots and then decided to match one with some of my leftover raspberry rose ice cream. Not only did the colors play off each other nicely, but the subtle nuttiness of the macarons balanced perfectly with the flowery ice cream. We shared a bowl and went to bed.