Some things are obviously going to be popular. Pictures of animals holding hands/playing sports/wearing clothes. Movies with George Clooney/Brad Pitt/Matt Damon and restaurants with Keith McNally/cocktails/bright young things. Sweets involving salt/caramel/nuts are also a surefire win, and I decided to play to the crowd.
'cashews' on Serious Eats
The reason this French dessert is surfacing here under a Spanish alias is that islas flotantes are a served in many homes and restaurants around Latin America. The construction is the same as in their land of provenance: small mounds of feathery meringues float swanlike in a still, chilled pool of crème anglaise threaded with amber caramel sauce.
These Cashew Polvorones, a recipe from Kir Rodriguez of the French Culinary Institute include finely ground cashews into sweet, crumbly-chewy little shortbread cookies. Once baked and coated with a heavy dusting of confectioners' sugar, you bite into the polvorone and that sweet richness from the cashews really does come through, making us wonder why there aren't more cashew cookies out there.
Roasted nuts are a cinch to prepare and relatively inexpensive. Scooped into bags and tied with pretty ribbons, they make lovely gifts. Here are recipes for three favorites: Maple-Rosemary-Bourbon Pecans, Chili Lime Peanuts, and Curried Cashews.