A few days ago I heard the name Joseph Kony for the first time. As I was sitting at my computer my son walked over and said that he had to show me something on you tube. Typically it is either a song or something comedic so what I expected was a quick video. However, I spent the next 30 minutes watching a riveting video about a monster named Joseph Kony and the amazing people trying to end his reign of terror.

My son plays soccer (or football as it is known in most countries). He plays soccer with several young men from Africa. I knew these young men and their mothers fled from various countries in Africa to escape the indescribably horrific conditions under which they were living. These young men were raised in refugee camps and did not know of another life until they came to America. One of my son’s friends came from Uganda with his mother and sister. It wasn’t until I watched the video that I realized the absolute nightmare from which these young men and families (mostly without fathers) had escaped.

I’m not asking you to do anything but watch this inspiring and moving video that 71 million people have already watched. Perhaps you will look at a loved one with new appreciation for their existence. Perhaps you will speak words of gratitude for living in a country where you feel safe from unthinkable acts of violence. And, if you are moved to do more, check out Kony 2012/Invisible Children for a variety of ways to support the removal of Joseph Kony. {Video}

My son and I are participating to the fullest extent that we can. My son has grown up in a world that is continually shrinking. We live in a world that thinks globally. The whole world is our neighborhood. To let the monster, Joseph Kony, continue would be equivalent to watching the neighborhood bully pick on a small child. We can make a difference. Social action is alive and it works. To quote the video:
NOTHING IS MORE POWERFUL THAN AN IDEA WHOSE TIME HAS COME… WHOSE TIME IS NOW

There are plenty of critics regarding Kony 2012. They say that the problems in Uganda, in Africa are more complex than stopping this one man. I agree. However, Kony 2012 will bring more attention to a region of the world that needs more attention. Even though I don’t understand the dynamics of Africa I do know that shining the spotlight on one vile war criminal will hopefully bring attention to problems that led to the rise of a beast that has terrorized a region for the last 30 years.

Having said that and since we are a food blog, let’s talk about Ugandan coffee. Coffees from politically unstable regions, especially East Africa and Uganda make us wonder about the ethical implications of buying that coffee. But, at the end of the day coffee is a cash crop and hundreds of thousands of small farms exist in Uganda. Over 2 million people rely on coffee to make a living.

A small company called 44 North deals in Organic and Fair Trade coffees. 44 North Coffee is owned and operated by Melissa Raftery and Megan Wood. They purchase only organic and fairly-traded green beans. Try a cup of 44 North Uganda. Or, try one of their other organic/fair trade coffees. Knowing you are making an ethically sound purchase will make your cup of coffee taste that much better.

Enjoy a delicious coffee macaron while you sip on a delicious cup of Ugandan coffee.

Parisian Coffee Macaron’s
Adapted from Martha Stewart

Ingredients

1 1/4 cups plus 1 teaspoon confectioners’ sugar
1 cup (4 ounces) finely ground sliced, blanched almonds
6 tablespoons fresh egg whites (from about 3 extra-large eggs)
Pinch of salt
1/4 cup granulated sugar

Directions

To make the macarons: Preheat the oven to 350 degrees. In a medium bowl, whisk together confectioners’ sugar and ground almonds. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with salt on medium speed until foamy. Increase speed to high and gradually add granulated sugar. Continue to whip until stiff glossy peaks form. With a rubber spatula, gently fold in the confectioners’ sugar mixture until completely incorporated.

Line baking sheets with parchment paper; set aside. Fit a pastry bag with a 3/8-inch #4 round tip, and fill with batter. Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies. The batter will spread a little. Let stand at room temperature until dry, and a soft skin forms on the tops of the macarons and the shiny surface turns dull, about 15 minutes.

Bake, with the door of the oven slightly ajar, until the surface of the macarons is completely dry, about 15 minutes. Remove baking sheet to a wire rack and let the macarons cool completely on the baking sheet. Gently peel off the parchment. Their tops are easily crushed, so take care when removing the macarons from the parchment. Use immediately or store in an airtight container, refrigerated for up to 2 days or frozen for up to 1 month.

To fill the macarons: Fill a pastry bag with the filling. Turn macarons so their flat bottoms face up. On half of them, pipe about 1 teaspoon filling. Sandwich these with the remaining macarons, flat-side down, pressing slightly to spread the filling to the edges. Refrigerate until firm, about 1 hour.

Variations: To make coffee-flavored macarons: In step 1, add 2 drops brown food coloring to the egg whites after they are whipped (We used all natural brown coloring and a few tablespoons of Chocolate Powder to give it a Mocha taste). In step 4, blend 1/2 cup macaron filling with 1 1/2 teaspoons espresso powder dissolved in 1/2 teaspoon warm water for the filling. To make cassis-flavored macarons: In step 1, add 2 drops purple food coloring to the egg whites after they are whipped. In step 4, use 1/3 cup good-quality cassis jam for the filling. To make pistachio-flavored macarons: In step 1, add 2 drops green food coloring to the egg whites after they are whipped. In step 4, combine 1/2 cup macaron filling with 1 tablespoon pistachio paste for the filling.

Macaron Filling

Ingredients

3 large egg whites
1 cup sugar
1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces
Directions

In the bowl of an electric mixer, whisk egg whites and sugar. Set mixer bowl over a saucepan of simmering water and heat mixture, whisking often, until it feels warm to the touch and sugar is dissolved, 3 to 5 minutes.

Transfer bowl to the mixer, and fit with the whisk attachment. Whip on high speed until mixture is stiff and shiny, 3 to 5 minutes. Add butter, one piece at a time, and continue mixing until butter is thoroughly incorporated. The filling can be kept, covered and refrigerated, up to 1 week. Bring to room temperature before stirring.

Variations: To make hazelnut-honey filling: In a small bowl, combine 1/2 cup of macaron filling with 1/3 cup finely ground hazelnuts and 2 tablespoons good-quality honey. (We used chocolate flavored mascarpone cheese)

Photography Data:
Featured Photographer
Nikuwka
ApertureFNumber: f/4.5
Make: Canon
Model: Canon EOS 5D Mark II
ExposureTime: 1/125
FNumber: 45/10
ExposureProgram: 3
ISOSpeedRatings: 640
MaxApertureValue: 3/1
MeteringMode: 5
Flash: 16
FocalLength: 100/1

A few days ago I heard the name Joseph Kony for the first time. As I was sitting at my computer my son walked over and said that he had to show me something on you tube. Typically it is either a song or something comedic so what I expected was a quick video. However, I spent the next 30 minutes watching a riveting video about a monster named Joseph Kony and the amazing people trying to end his reign of terror.

My son plays soccer (or football as it is known in most countries). He plays soccer with several young men from Africa. I knew these young men and their mothers fled from various countries in Africa to escape the indescribably horrific conditions under which they were living. These young men were raised in refugee camps and did not know of another life until they came to America. One of my son’s friends came from Uganda with his mother and sister. It wasn’t until I watched the video that I realized the absolute nightmare from which these young men and families (mostly without fathers) had escaped.

I’m not asking you to do anything but watch this inspiring and moving video that 71 million people have already watched. Perhaps you will look at a loved one with new appreciation for their existence. Perhaps you will speak words of gratitude for living in a country where you feel safe from unthinkable acts of violence. And, if you are moved to do more, check out Kony 2012/Invisible Children for a variety of ways to support the removal of Joseph Kony. {Video}

My son and I are participating to the fullest extent that we can. My son has grown up in a world that is continually shrinking. We live in a world that thinks globally. The whole world is our neighborhood. To let the monster, Joseph Kony, continue would be equivalent to watching the neighborhood bully pick on a small child. We can make a difference. Social action is alive and it works. To quote the video:
NOTHING IS MORE POWERFUL THAN AN IDEA WHOSE TIME HAS COME… WHOSE TIME IS NOW

There are plenty of critics regarding Kony 2012. They say that the problems in Uganda, in Africa are more complex than stopping this one man. I agree. However, Kony 2012 will bring more attention to a region of the world that needs more attention. Even though I don’t understand the dynamics of Africa I do know that shining the spotlight on one vile war criminal will hopefully bring attention to problems that led to the rise of a beast that has terrorized a region for the last 30 years.

Having said that and since we are a food blog, let’s talk about Ugandan coffee. Coffees from politically unstable regions, especially East Africa and Uganda make us wonder about the ethical implications of buying that coffee. But, at the end of the day coffee is a cash crop and hundreds of thousands of small farms exist in Uganda. Over 2 million people rely on coffee to make a living.

A small company called 44 North deals in Organic and Fair Trade coffees. 44 North Coffee is owned and operated by Melissa Raftery and Megan Wood. They purchase only organic and fairly-traded green beans. Try a cup of 44 North Uganda. Or, try one of their other organic/fair trade coffees. Knowing you are making an ethically sound purchase will make your cup of coffee taste that much better.

Enjoy a delicious coffee macaron while you sip on a delicious cup of Ugandan coffee.

Parisian Coffee Macaron’s
Adapted from Martha Stewart

Ingredients

1 1/4 cups plus 1 teaspoon confectioners’ sugar
1 cup (4 ounces) finely ground sliced, blanched almonds
6 tablespoons fresh egg whites (from about 3 extra-large eggs)
Pinch of salt
1/4 cup granulated sugar

Directions

To make the macarons: Preheat the oven to 350 degrees. In a medium bowl, whisk together confectioners’ sugar and ground almonds. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with salt on medium speed until foamy. Increase speed to high and gradually add granulated sugar. Continue to whip until stiff glossy peaks form. With a rubber spatula, gently fold in the confectioners’ sugar mixture until completely incorporated.

Line baking sheets with parchment paper; set aside. Fit a pastry bag with a 3/8-inch #4 round tip, and fill with batter. Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies. The batter will spread a little. Let stand at room temperature until dry, and a soft skin forms on the tops of the macarons and the shiny surface turns dull, about 15 minutes.

Bake, with the door of the oven slightly ajar, until the surface of the macarons is completely dry, about 15 minutes. Remove baking sheet to a wire rack and let the macarons cool completely on the baking sheet. Gently peel off the parchment. Their tops are easily crushed, so take care when removing the macarons from the parchment. Use immediately or store in an airtight container, refrigerated for up to 2 days or frozen for up to 1 month.

To fill the macarons: Fill a pastry bag with the filling. Turn macarons so their flat bottoms face up. On half of them, pipe about 1 teaspoon filling. Sandwich these with the remaining macarons, flat-side down, pressing slightly to spread the filling to the edges. Refrigerate until firm, about 1 hour.

Variations: To make coffee-flavored macarons: In step 1, add 2 drops brown food coloring to the egg whites after they are whipped (We used all natural brown coloring and a few tablespoons of Chocolate Powder to give it a Mocha taste). In step 4, blend 1/2 cup macaron filling with 1 1/2 teaspoons espresso powder dissolved in 1/2 teaspoon warm water for the filling. To make cassis-flavored macarons: In step 1, add 2 drops purple food coloring to the egg whites after they are whipped. In step 4, use 1/3 cup good-quality cassis jam for the filling. To make pistachio-flavored macarons: In step 1, add 2 drops green food coloring to the egg whites after they are whipped. In step 4, combine 1/2 cup macaron filling with 1 tablespoon pistachio paste for the filling.

Macaron Filling

Ingredients

3 large egg whites
1 cup sugar
1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces
Directions

In the bowl of an electric mixer, whisk egg whites and sugar. Set mixer bowl over a saucepan of simmering water and heat mixture, whisking often, until it feels warm to the touch and sugar is dissolved, 3 to 5 minutes.

Transfer bowl to the mixer, and fit with the whisk attachment. Whip on high speed until mixture is stiff and shiny, 3 to 5 minutes. Add butter, one piece at a time, and continue mixing until butter is thoroughly incorporated. The filling can be kept, covered and refrigerated, up to 1 week. Bring to room temperature before stirring.

Variations: To make hazelnut-honey filling: In a small bowl, combine 1/2 cup of macaron filling with 1/3 cup finely ground hazelnuts and 2 tablespoons good-quality honey. (We used chocolate flavored mascarpone cheese)

Photography Data:
Featured Photographer
Nikuwka
ApertureFNumber: f/4.5
Make: Canon
Model: Canon EOS 5D Mark II
ExposureTime: 1/125
FNumber: 45/10
ExposureProgram: 3
ISOSpeedRatings: 640
MaxApertureValue: 3/1
MeteringMode: 5
Flash: 16
FocalLength: 100/1

It has been a year since Japan was hit by the catastrophic 9.0 magnitude earthquake and tsunami that has claimed so many lives, demolished thriving towns, and destroyed the Fukushima Power Plant that triggered worldwide distress.

Japan’s economy has since then gotten back on its feet. Over the past months, the economy has grown an estimate of 2% just this first quarter of 2012. The Nikkei Average Index improved by 14%, the northeast coast towns are rebuilding and starting to attract new businesses. Sendai is now in the building boom process. These are all remarkable achievements that display the determination and resilience of people. Slowly but ever so surely, the country is picking up the pieces. Businesses are starting to get back on track, the tourism industry is gaining momentum, life has moved on… but has it really?

A year after the devastating earthquake and tsunami hit Japan, I still find it difficult to relive the tragic event. Oftentimes, when we hear of such things happening elsewhere in the world, we somehow feel safe and detached in our own bubble of a life until such time that we too are faced with such an event and suddenly our whole bubble explodes and reality sets in.

Reality is such a hard bitter fact to confront head on. It’s like a hard slap in the face that wakes us up. We have no choice in the matter, we really have to look it straight in the eye, grit our teeth, and pray! There is a point in life where we have to confront such unspeakable things. It’s exactly these encounters that can make or break us. These defining moments change our lives. It has changed mine. I can say I live with a stigma. But each day the memory of that fateful day gets easier to push back into the recesses of my mind. It becomes a bitter aftertaste that sometimes regurgitates, but it becomes easier to swallow as the days go by. I happen to subconsiously gaze at my cell phone, with the digital time stamp reading back at me : 03-11-11 14:46 p.m. The eeriness of it all takes me back to the day the tsunami warning was going off. (sorry for the bad video quality, I grabbed the quickest camera near me at the time.)

I’m a New Yorker, an East Coast gal living in Japan with my husband and family for well over a decade. We experienced loss. And the danger is still far from over, with a big chance of a large earthquake happening in Tokyo. There have been a lot of tremors these past few months, especially in Chiba, and in Ibaraki (plus surrounding areas). We don’t buy produce or anything from these areas, because who knows, those who will argue it’s okay to get produce that have high levels of radiation might not feel the same 10 years later. Rather than take a gamble, we’ll be cautious. These surround areas are being battered, constant tremors, radiation fears, so on, and so forth. I can sit back and easily say “I’m so glad I’m not living there” and perhaps, that is part of human nature, but I must thank my lucky stars. After returning back to Japan, bruised, But still, we have managed to start over, as countless of others have done.

Watching the people of Japan during the healing and rebuilding process makes me feel so much a part of the country that I have come to call my own. Having witnessed firsthand the tragedies of the past year has allowed me to see that in just one sweep of nature’s wrath, all can be obliterated. This has given me humility. I have also seen how the strength of people can truly withstand anything. This has given me hope. I am a much better person having known such, and yes, life goes on and it is ever more beautiful.

Where to buy Cherry Blossom ingredients for cooking: (International shipping available)

1. Cherry Blossom Honey Syrup
2. Sakura (Cherry Blossom Extract) (English here). You can find this at Amazon Japan as well.
3. Cherry Blossom Leaf Powder can be used in baked goods, (this is where all the flavor comes from)

Cherry Blossom Parisan Macaron’s
Partially Adapted from Cookpad (Chan Nanamama)

(using a scale is a must, after switching to a scale, I never went back to using cups).

Egg white 37 ~ 40g
Granulated sugar 30g
Almond powder 50g
Powdered sugar 50g
Cherry Blossom Essence Flavor (extract)

Cherry Blossom Buttercream
Granulated sugar 30g
Water 1 tablespoon
1 yolk
75 g unsalted butter
Salt 1g
1 teaspoon of Sakura Flavor

Directions:

Preheat oven to 180c (Bake for Five minutes, then turn down to 140c and bake for 10 minutes). Prepare on baking paper a 3.5cm diameter circle. Wisk the egg whites while gradually adding the granulated sugar and powdered sugar. Whip until you have meringue (soft peak). Next you’ll create the (Macaronage) step. Add the almond powder (flour) Cherry blossom extract and you’ll mix the batter until the batter slowly falls from your spatula. Use the diameter guide you’ll pipe the macaron batter onto the baking sheets or sil pat (allow the shell to dry before baking)

For the French Buttercream: Butter should be room temperature, using the mixer on high, beat the butter and egg yolk. Place the water and sugar in a sauce pan and cook until it reaches 110c, transfer to the mixing bowl. If you prefer the egg white recipe here is a wonderful video tutorial. If you want your buttercream stiffer, you can add a tablespoon or two of powdered sugar.

Photography Data:
Featured: Ruth Black
ApertureFNumber: f/4.0
Make: Canon
Model: Canon EOS 450D
ExposureTime: 1/6
FNumber: 4/1
ExposureProgram: 3
ISOSpeedRatings: 100
MaxApertureValue: 3/1
MeteringMode: 5
Flash: 16

It has been a year since Japan was hit by the catastrophic 9.0 magnitude earthquake and tsunami that has claimed so many lives, demolished thriving towns, and destroyed the Fukushima Power Plant that triggered worldwide distress.

Japan’s economy has since then gotten back on its feet. Over the past months, the economy has grown an estimate of 2% just this first quarter of 2012. The Nikkei Average Index improved by 14%, the northeast coast towns are rebuilding and starting to attract new businesses. Sendai is now in the building boom process. These are all remarkable achievements that display the determination and resilience of people. Slowly but ever so surely, the country is picking up the pieces. Businesses are starting to get back on track, the tourism industry is gaining momentum, life has moved on… but has it really?

A year after the devastating earthquake and tsunami hit Japan, I still find it difficult to relive the tragic event. Oftentimes, when we hear of such things happening elsewhere in the world, we somehow feel safe and detached in our own bubble of a life until such time that we too are faced with such an event and suddenly our whole bubble explodes and reality sets in.

Reality is such a hard bitter fact to confront head on. It’s like a hard slap in the face that wakes us up. We have no choice in the matter, we really have to look it straight in the eye, grit our teeth, and pray! There is a point in life where we have to confront such unspeakable things. It’s exactly these encounters that can make or break us. These defining moments change our lives. It has changed mine. I can say I live with a stigma. But each day the memory of that fateful day gets easier to push back into the recesses of my mind. It becomes a bitter aftertaste that sometimes regurgitates, but it becomes easier to swallow as the days go by. I happen to subconsiously gaze at my cell phone, with the digital time stamp reading back at me : 03-11-11 14:46 p.m. The eeriness of it all takes me back to the day the tsunami warning was going off. (sorry for the bad video quality, I grabbed the quickest camera near me at the time.)

I’m a New Yorker, an East Coast gal living in Japan with my husband and family for well over a decade. We experienced loss. And the danger is still far from over, with a big chance of a large earthquake happening in Tokyo. There have been a lot of tremors these past few months, especially in Chiba, and in Ibaraki (plus surrounding areas). We don’t buy produce or anything from these areas, because who knows, those who will argue it’s okay to get produce that have high levels of radiation might not feel the same 10 years later. Rather than take a gamble, we’ll be cautious. These surround areas are being battered, constant tremors, radiation fears, so on, and so forth. I can sit back and easily say “I’m so glad I’m not living there” and perhaps, that is part of human nature, but I must thank my lucky stars. After returning back to Japan, bruised, But still, we have managed to start over, as countless of others have done.

Watching the people of Japan during the healing and rebuilding process makes me feel so much a part of the country that I have come to call my own. Having witnessed firsthand the tragedies of the past year has allowed me to see that in just one sweep of nature’s wrath, all can be obliterated. This has given me humility. I have also seen how the strength of people can truly withstand anything. This has given me hope. I am a much better person having known such, and yes, life goes on and it is ever more beautiful.

Where to buy Cherry Blossom ingredients for cooking: (International shipping available)

1. Cherry Blossom Honey Syrup
2. Sakura (Cherry Blossom Extract) (English here). You can find this at Amazon Japan as well.
3. Cherry Blossom Leaf Powder can be used in baked goods, (this is where all the flavor comes from)

Cherry Blossom Parisan Macaron’s
Partially Adapted from Cookpad (Chan Nanamama)

(using a scale is a must, after switching to a scale, I never went back to using cups).

Egg white 37 ~ 40g
Granulated sugar 30g
Almond powder 50g
Powdered sugar 50g
Cherry Blossom Essence Flavor (extract)

Cherry Blossom Buttercream
Granulated sugar 30g
Water 1 tablespoon
1 yolk
75 g unsalted butter
Salt 1g
1 teaspoon of Sakura Flavor

Directions:

Preheat oven to 180c (Bake for Five minutes, then turn down to 140c and bake for 10 minutes). Prepare on baking paper a 3.5cm diameter circle. Wisk the egg whites while gradually adding the granulated sugar and powdered sugar. Whip until you have meringue (soft peak). Next you’ll create the (Macaronage) step. Add the almond powder (flour) Cherry blossom extract and you’ll mix the batter until the batter slowly falls from your spatula. Use the diameter guide you’ll pipe the macaron batter onto the baking sheets or sil pat (allow the shell to dry before baking)

For the French Buttercream: Butter should be room temperature, using the mixer on high, beat the butter and egg yolk. Place the water and sugar in a sauce pan and cook until it reaches 110c, transfer to the mixing bowl. If you prefer the egg white recipe here is a wonderful video tutorial. If you want your buttercream stiffer, you can add a tablespoon or two of powdered sugar.

Photography Data:
Featured: Ruth Black
ApertureFNumber: f/4.0
Make: Canon
Model: Canon EOS 450D
ExposureTime: 1/6
FNumber: 4/1
ExposureProgram: 3
ISOSpeedRatings: 100
MaxApertureValue: 3/1
MeteringMode: 5
Flash: 16

It has been a year since Japan was hit by the catastrophic 9.0 magnitude earthquake and tsunami that has claimed so many lives, demolished thriving towns, and destroyed the Fukushima Power Plant that triggered worldwide distress.

Japan’s economy has since then gotten back on its feet. Over the past months, the economy has grown an estimate of 2% just this first quarter of 2012. The Nikkei Average Index improved by 14%, the northeast coast towns are rebuilding and starting to attract new businesses. Sendai is now in the building boom process. These are all remarkable achievements that display the determination and resilience of people. Slowly but ever so surely, the country is picking up the pieces. Businesses are starting to get back on track, the tourism industry is gaining momentum, life has moved on… but has it really?

A year after the devastating earthquake and tsunami hit Japan, I still find it difficult to relive the tragic event. Oftentimes, when we hear of such things happening elsewhere in the world, we somehow feel safe and detached in our own bubble of a life until such time that we too are faced with such an event and suddenly our whole bubble explodes and reality sets in.

Reality is such a hard bitter fact to confront head on. It’s like a hard slap in the face that wakes us up. We have no choice in the matter, we really have to look it straight in the eye, grit our teeth, and pray! There is a point in life where we have to confront such unspeakable things. It’s exactly these encounters that can make or break us. These defining moments change our lives. It has changed mine. I can say I live with a stigma. But each day the memory of that fateful day gets easier to push back into the recesses of my mind. It becomes a bitter aftertaste that sometimes regurgitates, but it becomes easier to swallow as the days go by. I happen to subconsiously gaze at my cell phone, with the digital time stamp reading back at me : 03-11-11 14:46 p.m. The eeriness of it all takes me back to the day the tsunami warning was going off. (sorry for the bad video quality, I grabbed the quickest camera near me at the time.)

I’m a New Yorker, an East Coast gal living in Japan with my husband and family for well over a decade. We experienced loss. And the danger is still far from over, with a big chance of a large earthquake happening in Tokyo. There have been a lot of tremors these past few months, especially in Chiba, and in Ibaraki (plus surrounding areas). We don’t buy produce or anything from these areas, because who knows, those who will argue it’s okay to get produce that have high levels of radiation might not feel the same 10 years later. Rather than take a gamble, we’ll be cautious. These surround areas are being battered, constant tremors, radiation fears, so on, and so forth. I can sit back and easily say “I’m so glad I’m not living there” and perhaps, that is part of human nature, but I must thank my lucky stars. After returning back to Japan, bruised, But still, we have managed to start over, as countless of others have done.

Watching the people of Japan during the healing and rebuilding process makes me feel so much a part of the country that I have come to call my own. Having witnessed firsthand the tragedies of the past year has allowed me to see that in just one sweep of nature’s wrath, all can be obliterated. This has given me humility. I have also seen how the strength of people can truly withstand anything. This has given me hope. I am a much better person having known such, and yes, life goes on and it is ever more beautiful.

Where to buy Cherry Blossom ingredients for cooking: (International shipping available)

1. Cherry Blossom Honey Syrup
2. Sakura (Cherry Blossom Extract) (English here). You can find this at Amazon Japan as well.
3. Cherry Blossom Leaf Powder can be used in baked goods, (this is where all the flavor comes from)

Cherry Blossom Parisan Macaron’s
Partially Adapted from Cookpad (Chan Nanamama)

(using a scale is a must, after switching to a scale, I never went back to using cups).

Egg white 37 ~ 40g
Granulated sugar 30g
Almond powder 50g
Powdered sugar 50g
Cherry Blossom Essence Flavor (extract)

Cherry Blossom Buttercream
Granulated sugar 30g
Water 1 tablespoon
1 yolk
75 g unsalted butter
Salt 1g
1 teaspoon of Sakura Flavor

Directions:

Preheat oven to 180c (Bake for Five minutes, then turn down to 140c and bake for 10 minutes). Prepare on baking paper a 3.5cm diameter circle. Wisk the egg whites while gradually adding the granulated sugar and powdered sugar. Whip until you have meringue (soft peak). Next you’ll create the (Macaronage) step. Add the almond powder (flour) Cherry blossom extract and you’ll mix the batter until the batter slowly falls from your spatula. Use the diameter guide you’ll pipe the macaron batter onto the baking sheets or sil pat (allow the shell to dry before baking)

For the French Buttercream: Butter should be room temperature, using the mixer on high, beat the butter and egg yolk. Place the water and sugar in a sauce pan and cook until it reaches 110c, transfer to the mixing bowl. If you prefer the egg white recipe here is a wonderful video tutorial. If you want your buttercream stiffer, you can add a tablespoon or two of powdered sugar.

Photography Data:
Featured: Ruth Black
ApertureFNumber: f/4.0
Make: Canon
Model: Canon EOS 450D
ExposureTime: 1/6
FNumber: 4/1
ExposureProgram: 3
ISOSpeedRatings: 100
MaxApertureValue: 3/1
MeteringMode: 5
Flash: 16