Earth-shatteringly crispy on the outside, creamy on the inside, these Turon with a drizzle of honey and a few shakes of confectioners sugar, are perfection! And… I’ve made you a VIDEO so you can see just how quick and easy they are to make!
I am not a baker. I wish I were one of those people that could build a perfectly level 3 tiered cake, someone who could make a pie crust without it falling apart, or even ice a cake without it looking like it fell upside down on the floor. You would think with my background in fine arts that I could at least decorate a cookie. Nope… totally suck at it! I don’t know what it is, baking is like my artistic kryptonite.
So when I looked at the calendar and realized that Easter is just around the corner and I should probably start thinking about what to make, my mind immediately went to something savory, like a honey baked ham. But then I thought, I really should take this opportunity to add more desserts to my blog (my blog is significantly lacking in sweet treats, given the issues mentioned above). And then I thought, crap. What can I make that isn’t going to look like sh*t? Sorry, I probably shouldn’t curse – particularly in an Easter post.
I heard about the Buford Highway Farmers Market in Atlanta before we even moved from our home in DC. It has made numerous appearances on Alton Brown’s ‘Good Eats’ and even Anthony Bourdain’s ‘The Layover’. The first time I walked through the doors of the market, it was complete sensory overload! There was an endless array of fruits, vegetables, and spices, many of which I had only read about, but never seen. As I made my way around the kaleidoscope of chili peppers and through a forest of sugar cane, I came across a table of banana leaves. Immediately I knew I wanted to use these leaves to recreate one of my favorite Thai dishes – fish baked in banana leaves. It’s succulent, full of flavor, and unlike any other fish I have ever eaten. I love the delicate balance of flavors in Thai food. Sweet, sour, salty, spicy; they all work harmoniously together to give you a full-bodied flavor experience. Even my husband, who is not a big fan of fish, loved this dish.