I’m super excited to announce the kick off of a new recipe series I’m working on and to tell you about a must read new book.
The book is “Have Mother, Will Travel“, and the recipe series is “Have Kelly, Will Cook”.
I met Claire and Mia about 20 years ago at their home in Los Angeles. There are two things I will never forget.
#1. The first time I saw Mia’s beautiful smile, it literally brightens a room.
#2. The first time I ate Claire’s Lamb, she cooks it like no other.
We have since become the best of friends.
Claire describes food with the passion of a poet. When she told me about a confection she had gone crazy over in Provence, I could taste it myself. It was a candied clementine, honey, and marzipan, dunked in dark chocolate, called la Gourmandise. As usual, we immediately started brainstorming ideas to recreate this confection. Little did I know, this conversation would lead to a series of recipes based on wonderful food they tasted while on a global scavenger hunt. For more of the story, click here.
The first recipe of the series is a Chocolate Clementine Tart with Almond-Shortbread Crust and Honey Cream. I knew this recipe would be amazing given the flavor combination described by Claire. The key to this tart is to use cold butter and eggs, and to work fast, otherwise the filling wont emulsify. Have all your ingredients measured and ready to go before you start to mix. You will be amazed, it only takes a minute to come together.