by jessica yoon
Happy New Year! Does anyone else feel like 2020 is going to be special? Not only is it the start of a new year but also a new decade, which feels a little bit like opening the first page of a sequel novel–you already know the characters but you have no idea where their stories will travel.
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A few summers ago, I was on a pavlova kick and it became my go-to dessert of the season. I had a great recipe that was delicious, and I never thought I’d want to make any tweaks, but here we are six years later with a new, and improved pavlova recipe on the site!
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I have a confession to make. It may not go over well, but I’m compelled to be honest. So here goes. My husband and I decided not to get a Christmas tree this year 😱. If you feel like we can’t be friends anymore, I understand, but if you’d like to know the why behind our decision, keep reading.
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After I finished culinary school in Paris, I did an internship at a Michelin starred restaurant located on a small street right off the Seine. It was (and still is!) an artistic space that fused French, Asian, and Southeast Asian flavors together. One of my favorite things about the restaurant was its cooking style–most of the dishes were deconstructed and plated in a way that was abstract and expressive. There are very few occasions to cook like that at home, but when I was trying to figure out a way to quickly satiate an apple crisp craving for me and my husband, I took inspiration from my time at the restaurant.
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Like so many people in the US, pumpkin spice sparks an inexplicable amount of joy in me. More than anything, it’s because pumpkin spice signals the start of fall and the holiday season–which is my favorite time of the year. Strangely though, despite the millions of pumpkin spice products out there, it’s actually hard to find something that’s good, let alone delicious. So instead of hunting down something that may or may not exist, I decided to create my own pumpkin dessert that I wish existed out there in the marketplace.
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