For my daughter’s seventh birthday she declared that she wanted a Parry Gripp-themed party. Who is Parry Gripp? Try typing it in as a search term on YouTube and go down the rabbit hole of playlists…
The short answer is that he writes weird songs, most of which appear to be aimed at kids, with accompanying bizarre animated music videos. Current favorites in this house include “Neon Pegasus,” “Space Unicorn,” and “Pancake Robot.” There are actually a ton of food-related songs, which we used as inspiration for our party menu, but one thing my kid was adamant about was that she wanted a galaxy-mirror-glazed cake, which would relate to both Neon Pegasus and Space Unicorn. I’m not sure where she even found out about mirror-glazed cakes, but hey, the apple doesn’t fall far from the tree!
When I was a little girl I greatly enjoyed reading the Mrs. Piggle Wiggle books, which featured chapter after chapter of misbehaving children and their hapless mothers who turned to good old Mrs. Piggle Wiggle for help. The cures ranged from “let the kids stay up late as long as they want until they’re too tired to do anything fun, so they’ll stop complaining about bedtime,” to “I’ll let you borrow my pig with lovely table manners to act as a model/shame your child into eating politely,” to “here are some magic pills that will turn your child invisible whenever he’s showing off.” The books were hopelessly dated even back when I read them– they all involved happy housewives and mostly absent husbands, and everyone wore gloves and attended luncheons and ate ridiculous 1950’s food. Which is what brings me to this, um… masterpiece.
Because really, the 1950’s produced some seriously awful stuff, and while I think that the foods mentioned in the Mrs. Piggle Wiggle books were deliberately exaggerated (prune, noodle, and sardine surprise, anyone?), this one was just too bizarre-yet-plausible to pass up.
The table was decorated with pink tulips, a pink tablecloth, pink candles, pink napkins, and pink nut dishes. The main course was a maraschino cherry, walnut, marshmallow, pineapple, strawberry, cream cheese and cabbage molded salad, accompanied by pink biscuits. There were also pink mints and pink gumdrops. And luckiest of all, Mrs. Harroway just happened to be dressed entirely in pink with even pink gloves and pink roses on her hat. All through lunch she was so happy and gay everybody said, “You look adorable, Helen dear, I wish I’d worn pink.”
Recently my husband and I took part in a little friendly competition with a few other couples for a mutual friend’s birthday, which involved her naming an ingredient and the rest of us coming up with dishes incorporating the ingredient, to bring to her birthday dinner. She selected miso, which was a brilliant idea, as miso can be used in so many applications, sweet and savory. Some of the contributions that evening included miso-marinated steak, miso-caramel ice cream, and miso-pork stuffed steamed buns. Delicious!
But how does this relate to poutine, you ask? Well, for reasons left unexplained, bonus points were awarded for Canadian-themed dishes, and what’s more stereotypically Canadian than poutine?
While I was in Paris for my breadbaking course, I made a point of visiting famous pastry shops (okay, not just famous ones) and picking out the most delectable-looking desserts to enjoy, regardless of cost or calories. After all, it’s not every day one is in Paris and able to experience all of the delicious things the city has to offer! And one of the most important delicious things on my list was the Ispahan macaron at Pierre Herme.
The Ispahan is a dessert made of two pink macaron shells, sandwiching fresh raspberries, lychees, and a rose buttercream. The combination of flavors was perfect. Absolutely perfect. It was an exquisitely balanced meld of sweet and floral and fruity, with creamy and crispy and juicy textures in each bite… I just can’t do it justice with mere words. A perfect dessert. This from a woman who usually goes for chocolate, chocolate, chocolate. I knew I had to recreate it here at home.
I’ll get to a perfect reproduction later, but until then I’m just trying to get the general flavor profile right. I decided to start with panna cotta, figuring that it’s light and creamy, doesn’t have egg yolks or butter to disguise the delicate flavors of rose and lychee, and is simple enough that I wouldn’t feel bad about wasting tons of time and effort if it didn’t turn out well.