Kusina Maria

Food Blog + Food Shop

Category : Desserts

Tequila Rose Truffles by Kai Artisan Chocolates

Tequila Rose Truffles by Kai Artisan Chocolates

Tequila Rose Truffles by Kai Artisan Chocolates

I believe that when you’re eating excellent chocolate, one piece or one bite is enough. A piece of truly decadent and rich chocolate, whatever form or flavor, should be enough to satisfy your chocolate craving. This is true for every piece of handcrafted truffle and praline by Kai Artisan Chocolates.

One of my favorites is Kai’s Tequila Rose Truffles.

Tequila Rose is a specialty tequila made of a combination of Strawberry Creme Liquor and Tequila. It is a popular liquor ingredient for drinks and pastries. It is a bit creamy with a distinct strawberry taste with a splash of tequila. It is only 30 proof or contains just about 15% alcohol.

Kai Artisan Chocolates uses Tequila Rose to make a Tequila Rose cream pastry, mixed with a bit of white chocolate (I think). It is then rolled in dark chocolate and dusted with rich dark chocolate powder. The result is a fruity, sweet, rich filling contrasted with a luscious dark chocolate cover. The flavors are contrasting but the texture of both the filling and the coating is melds together to be uniformly rich and creamy.

Each bite of this Tequila Rose Truffle is heavenly. The decadence of one piece is more than enough to satisfy your chocolate craving.

Kai Artisan Chocolates

Kai Artisan Chocolates

Kai Artisan Chocolates are only available seasonally. Other highly recommended flavors are Rhum Truffles, Salted Caramel Praline, and Hazelnut Praline. For special occasions, order their Chocolate Dipped Strawberries.
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Kadayawan Specials by Chef Alex Destriza

Sous Vide Beef Tenderloin with Bistek Sauce with Chorizo Pumpkin Risotto, Kangkong 2 Ways, and Glazed Carrots and Onions by Chef Alex Destriza of Marco Polo Davao

Sous Vide Beef Tenderloin with Bistek Sauce with Chorizo Pumpkin Risotto, Kangkong 2 Ways, and Glazed Carrots and Onions by Chef Alex Destriza of Marco Polo Davao

Davao is known for many things… the durian, the Philippine Eagle, Mount Apo, the Waling-Waling, and of course, our diverse and bountiful harvest which we celebrate with a unique Thanksgiving festival every August. This thanksgiving is called Kadayawan Festival.

For the Kadayawan Festival 2015, Marco Polo Davao has prepared something a special tasting menu prepared by their newly appointed head chef, Chef Alex Destriza. Chef Alex has crafted two Kadayawan Specials Set Menus to showcase Davao’s fresh bounty of fruits, vegetables, livestock, poultry, seafood, and dairy, and livestock.

There are two Three Course Sets you can choose from.

Set A starts with a uniquely luscious Sweet Corn Bisque with Lapu-lapu Croquette, and Ube Tarragon Cream.

Sweet Corn Bisque with Lapu Lapu Croquette and Ube Tarragon Cream by Chef Alex Destriza of Marco Polo Davao

Sweet Corn Bisque with Lapu Lapu Croquette and Ube Tarragon Cream by Chef Alex Destriza of Marco Polo Davao

The Sweet Corn Bisque base is subtlety sweet and creamy but not too rich. The perfectly deep fried Lapu-lapu croquette provides umami flavor and a crunchy texture. These two components are tied together by an Ube Tarragon Cream. All three components blend perfectly together to produce a unique soup experience. The dish is as delicious as it is pretty.

The soup is followed by a memorable Sous Vide Beef Tenderloin with Bistek Sauce with Chorizo Pumpkin Risotto, Kangkong 2 Ways, and Glazed Carrots and Onions.

Sous Vide Beef Tenderloin with Bistek Sauce with Chorizo Pumpkin Risotto, Kangkong 2 Ways, and Glazed Carrots and Onions by Chef Alex Destriza of Marco Polo Davao

Sous Vide Beef Tenderloin with Bistek Sauce with Chorizo Pumpkin Risotto, Kangkong 2 Ways, and Glazed Carrots and Onions by Chef Alex Destriza of Marco Polo Davao

The beef is succulent and tasty. It is served medium rare, the right way. The Bistek Sauce is the right combination of salty and sour with a hint of sweet and peppery. My favorite of the three sides in this dish is the Kangkong served two ways. The Adobong KangKong below the beef is the element which brings the meal back to the simplicity of Filipino cuisine. This is paired with deep fried Crispy Kangkong, a favorite appetizer of Filipinos. Together with the Chorizo Pumpkin Risotto and the Glazed Carrots and Onions, all the components form an elegant plate that highlights the most popular flavors of Filipino cuisine. Bistek. Adobo. Deep fried. All in one dish.

Your Kadayawan Specials Meal will end with another unique marriage of flavors: Biko Pandan with Chocolate Mousse and Caramelized Pecans.

Biko Pandan with Chocolate Mousse and Caramelized Pecans by Chef Alex Destriza of Marco Polo Davao

Biko Pandan with Chocolate Mousse and Caramelized Pecans by Chef Alex Destriza of Marco Polo Davao

Biko is a traditional Filipino rice cake made of glutinous or sticky rice and cooked in coconut milk. In this unique iteration, the Biko is flavored with Pandan and served with pandan jelly on the side. Hence, the name Biko Pandan. It is complemented by a Dark Chocolate Mousse that is decadent but not overwhelmingly rich. I would have never thought the two would go so well, but they do. After all, Filipino rice cakes (commonly called “kakanin”) are usually served with Native Hot Chocolate. The Caramelized Pecans add another layer of sweetness and crunch to the beautiful plated dessert.
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Vikings Luxury Buffet features Street Foods of the World

Pork Satay (Indonesian Spiced Skewers) by Vikings Luxury Buffet - Street Foods of the World

Pork Satay by Vikings Luxury Buffet – Street Foods of the World

There is a saying for travelers that goes: “When in Rome, do as the Romans do.”

When visiting a city or country, you can find their best kept culinary secrets, not in high end restaurants, but in street food sold by ambulant vendors. Street food represent a part of a locality’s culture and is usually prepared and made from abundant ingredients in that area.

Now, you do not need to go to Rome to do as the Romans do. Take a culinary trip around the world this August at Vikings Luxury Buffet. Street foods from around the world take the centerstage at all Vikings Luxury Buffet branches.

From Southeast Asia to Europe and the Americas, your palate will be tickled by hometown favorites of various countries.

Start off your journey with a street food popular in Rome and in the rest of Italy.

Suppli (Italian Rice Balls) by Vikings Luxury Buffet - Street Foods of the World

Suppli by Vikings Luxury Buffet – Street Foods of the World

Suppli comes from the Italian word “sopresa” that means “surprise.” And it lives up to its name. It looks like an ubiquitous meatball. It is actually a ball of risotto (Italian short-grained rice) mixed with eggs, tomato sauce, meat, and mozzarella cheese. Each ball is dredged in bread crumbs and deep fried.

The result is a crunchy ball with a soft, savory center with a hint of salty, sour, and sweet. The rice has a bit of bite that makes the ball more interesting. It is typically eaten as a snack or as an appetizer. Vikings’ Suppli is so delightfully tasty that you will be addicted to it. It looks and sounds a bit weird but it will certainly please you.

From Rome, cross the Atlantic Ocean and visit the Americas with these skewers from Brazil called Espetinho.

Espetinho (Brazilian Kebabs) by Vikings Luxury Buffet - Street Foods of the World

Espetinho by Vikings Luxury Buffet – Street Foods of the World

“Espetinho” is a Portugese word meaning “little skewer.” It also pertains to a popular kebab dish that is made from diced spiced meat. It can be made of beef, chicken, sausages, fish, and shrimps. Vikings version of this is made of shrimps, fish, and mushrooms. It is served with a sweet, sticky sauce with a hint of saltiness. The sauce complements the spiced kebabs well. It’s awesome when eaten with rice.
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Strawberry Shortcake by Alor’s

Strawberry Shortcake by Alors A Home Kitchen

Strawberry Shortcake by Alors A Home Kitchen

Not all beautiful food is delicious. But this one is. This tempting dessert is Strawberry Shortcake by Alor’s: A Home Kitchen.

Imagine sweet, soft sponge cake layered with creamy airy cream with bits of caramelized walnuts nuts and topped with a slice of plump fresh strawberry. Sounds delightful, right? IT IS! I is perfectly sweet with a bit of crunch and balanced by the sweet and tart fresh strawberry.

Just look at it.

Strawberry Shortcake by Alors A Home Kitchen

Strawberry Shortcake by Alors A Home Kitchen

This Alors treat will definitely add sweetness to make any celebration more memorable. No wonder this is one of the most demand items in Alor’s famous dessert buffets. Every time I see this at a dessert spread in any occasion, I know I’ll have good memories of the event.
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Betute and More by Abe’s Farm

Betute by Abe's Farm

Betute by Abé’s Farm

Pampanga is said to be one of the Philippines’ prime food destinations. It is known for their unique Capampangan Cuisine (alternately Kapampangan) that combines local, Malay, Spanish, American, and Chinese influences. These cuisine and other Filipino cuisine favorites are highlighted at Abé’s Farm.

Abé’s Farm is named after writer, artist, and food lover Emilio Aguilar Cruz. “Abé,” the Capampangan term for “friend,” is Cruz’s nickname. Abé’s Farm is owned and managed by the LJC Restaurant Group, founded by Emilio Cruz’s son, Larry J. Cruz.

Abé’s Farm takes pride in serving a full menu of Capampangan food and other signature dishes from the LJC Restaurant Group, specializing in Filipino dishes. From appetizers to desserts, Abé’s Farm pleases the palate and satisfies the tummy.

Taking centerstage are unique and exotic Capampangan dishes such as the Betute and Arobung Kamaru (Farm Crickets). Betute is friend farm frogs stuffed with spiced ground pork. It is a good exotic dish to try for those who might feel iffy about trying locusts.

Betute by Abe's Farm

Betute by Abe’s Farm

The Betute by Abé’s Farm is perfectly spiced and properly cooked. If you didn’t know it was farm frogs, you wouldn’t have guessed that it is made with exotic meat. The savory taste of the Betute is sure to whet your appetite for more Capampangan dishes.
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Hillbilly Cube Toast by Bigby’s Cafe and Restaurant

Bigby’s Cafe and Restaurant has brought back some of their best-sellers. And it has made me sooo happy because one of my favorites desserts (ever!) is back.

My cousins and I used to go to Bigby’s Cafe and Restaurant just for this…

Hillbilly Cube Toast by Bigby's Cafe and Restaurant

Hillbilly Cube Toast by Bigby’s Cafe and Restaurant

The Hillbilly Cube Toast is a comforting yet exciting dessert treat perfect for any time of the day. It consists of a stack of cubes of French Toast dusted with Cinnamon Sugar. These are drizzled with rich and thick Native Hot Chocolate. And it’s topped with a dollop of whipped cream. The textures and flavors meld together perfectly creating a decadent dessert that is more enjoyable with every bite.

Look!!!

Hillbilly Cube Toast by Bigby's Cafe and Restaurant

Hillbilly Cube Toast by Bigby’s Cafe and Restaurant


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