eggbeater: Poulet Offerings, shaking it up

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31 August 2006

Poulet Offerings, shaking it up

I'm in Poulet with a new vision. Looking to a future where late summer meets fall I'm mixing up the offerings to keep you on your toes and hungry for it all to boot. Think figs, coconut milk, plums, blueberries, puff pastry, fuzzy yellow peaches, warm pear, walnut and apple crisps, new cupcakes, shortcrust tarts, whole almond frangipane, milk chocolate-malt cream puffs...

Today I created my own version of light marshmallow topping for cute leetle cocoa-sour cream cupcakes. Not satisfied with what I could find on line or in my baking books, I put together a melding of Swiss meringue and took a good guess at gelatin to sugar to whites ratio. Not too bouncy, just the right amount of homemade marshmallow taste, and a satisfyingly moist cupcake bottom to support the fluffiness is yours for the mere amount of

$2.

Can you say goddamn?

Not so interested in how marshmallows are made outside of the factory? We're also offering smoother than smooth sour cream-chocolate frosting. Both work, for $2 what have you got to lose?!

How about a completely vegan coconut rice pudding seasoned with raw sugar and fresh fruit? Mango dice tossed in caramel shown here.

Of course we serve food at Poulet too. Hot chickens out twice a day, rotating menus for both lunch and dinner, a vast repertoire of fresh salads... What are you doing today? Fresh, house-made Chile Rillenos with chunky tomato sauce are waiting for you! If you got lucky today you snagged one of our BBQ'd pork sandwiches on an Acme roll and in snug with Poulet's famous coleslaw. That's right, yo, house-made mayo!