If you’re out of dinner ideas most popular, this list can help you in May too.
It’s spring: time for picnics and for firing up the grill. It’s time for fresh peas and asparagus, for cakes dolloped with rhubarb.
But if you also feel like you’re cooking the thousandth dinner in a UFABET row and running on empty, you’re not alone. The answer? Quick, flavorful pastas boosted with pantry staples or tons of bright green vegetables.
Tahini Chiffon Cake With Burnt Honey Cream and Poached Rhubarb
Chiffon cake has all the light, fluffy texture of angel food cake, with a touch of egg yolk for richness. I love how a scant amount of tahini imbues this light-as-air chiffon with pure sesame flavor, and the lining of sesame seeds adds a bonus level of crunch and toasty notes.
As for the toppings, burning or caramelizing the honey makes for a more complex-tasting twist on sweetened whipped cream. No need to use high-end honey here; the cooking process will eliminate any subtle nuances.
Spring-y pink rhubarb is the perfect color and flavor to complement the dessert’s earthy notes, but just be sure to cut the stalks into equal-size pieces so they all cook and soften at the same rate. If you can’t find rhubarb, strawberries macerated in a few pinches of sugar and a squeeze of lemon are always a good substitute. The cardamom is optional, but the assertive spice plays well with the honey and tahini in the final dessert.
- Burnt honey
- ½ cup honey
- ½ tsp. kosher salt
- ⅓ cup chilled heavy cream
- Poached rhubarb
- 3 green cardamom pods, cracked open (optional)
- 1 cup (200 g) organic cane sugar or granulated sugar
- 3 slender pink rhubarb stalks (about 300 g), trimmed, leaves removed, cut into 3x½” pieces