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« Sourdough Tutorial. Local Bloggers Share Recipes, Information & Toast. Part 2 | Main | sherry yard. this is not a spatula. »

01 May 2007


So what if you used toasted almond meal instead of blanched? Or toasted apricot kernels? Or a mixture of toasted apricot kernels and coconut? Hmmm...


Me, personally, I might toast some whole almonds before grinding them for this, but the blanched almond meal has little more flavor after toasting.

It IS true, though, that I will oftentimes toast 1/2 of the coconut needed for the recipe-- it adds to the interior overall flavor, yes.

If you toast the noyau it will taste less strongly of almond. They say that if you don't apply heat, the cyanide is still active, but I'm not dead yet, so I think it's scant...

Wheeeee - those sound delicious and so doable. I especially love the addition of turbinado sugar. Shuna, am going to try these soon, and I promise to let you know what I think!

Thanks for the recipe Shuna! We made macaroons in my pastry class a few weeks ago with almond meal, eggwhites and sugar. I'm looking forward to playing around with that recipe and trying it out as well!

Now you have me intrigued about cherry pits...

Hey Shuna,

I have always done with different kinds of flours but thinking of coconut I would like to try and substitute the desicated coconut with some fresh grated coconut.... maybe intresting results.. will try tommorow.
It was a pleasure to meet you... great great site.

I've heard conflicting thoughts on the name. I've heard Shuna's version, and I've also heard they were named Financieres because they resemble gold bars, banker's currency. Is there a definitive answer, or is this one of those unresolvable and conflicting legend situations?


You mean "Macaron," right? The French pastry chefs at the conference were very picky about this!


You should be extremely intrigued about cherry pits, yes. Talk about a whopping big flavor for such a small unit! Goddamn.


It is an honor to host your words here! Lovely to meet you too. Of course if you have the time for fresh grated coconut it will be all that much better. But, as you know, fresh coconut is volatile and goes bad very fast, so make sure to keep batter very cold when you are not using it.


You're question is for those with a PH.D in Gastronomy. As you can see, the definition is based in the same roots.

I have a small orchard of sour cherries. Is there a tool or small machine to pit this fruit better than the one at a time consuming method? I currently use a thin bamboo skewer and push through method. I could have a large quantity of usable fruit if it was not for the one at a time thing. The birds get most due to the pitting thing. And what is it you do with the pits once you've cracked them?

Did you say lemon cream?



Cherry pitting is not easy, no matter how you slice it! I buy a heavy duty hand held pitter at Sur La Table during cherry season and I'm lucky if I don't need to buy two! Some people cut the fruit off the stone but I find this to be even more painstaking.

Tea. Yes. close to 2 quarts a few weeks ago! It made a perfect dessert for a "dairy" passover dinner....

Shuna, why use coarse sugar?


I like raw sugar a lot. It's not nearly as sweet as white sugar and [asses along a lovely caramel-ly flavor. It doesn't "melt" into things, though, so it's best used inside baked goods with other big textures.

Put it in your next mug of black tea-- you'll see what I mean...

I was curious if the coarseness was supposed to do something for the texture :) (mine all melted when I started incorporating the butter)

Thanks for the recipe - my fiancée is allergic to almonds (but not coconut) and she's been looking for a safe recipe for financiers. We'll definitely try this one out soon.

As I mentioned in an email, this recipe inspired me to substitute desiccated coconut for the almond flour in the white chocolate cake from Elizabeth Falkner's Battleship Potemkin. The dish turned out well - I liked the texture of the coconut in the cake. It was a little dry, but I think I overcooked it. I had stuck a toothpick in it, and it seemed wet, so I left it in the oven a bit longer, not accounting for carryover cooking.

As for the pits and cyanide. The stone pits (almond, cherry, apricot, etc) contain a chemical called amygdalin. When exposed to oxygen it breaks down to benzaldehyde (your cherry/almond flavor) and gives off cyanide.

We used to crack cherry pits by placing them in a row between two rods (just shorter than the cherry pits) and hitting them with a hammer. Place some netting over the pits (to avoid escapees). The rods allow you to crack the shell without smashing the kernal inside.

Thanks for the egg white ideas. I need a Christmas eggwhite recipe to accompany my cheesecake and eggnog recipes. I am going to make the financiere today!

- Tonya

Awesome end product! I learned to make financiers at le cordon bleu, Paris. Your Financier recipe rivals those yummy little delicacies. Theirs were topped with a medium ganache. Thanks for the wonderful egg white idea!

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