Rambutan

Rambutan

I apologize for the lack of posts lately, I've recently started a new job that I'm quite excited about.  It involves cuisine, hospitality, cookbooks and interactions with really interesting chefs and people.  The downside is a busier schedule and less free time to write.  Hopefully this settles down soon and the posts will continue!

In the meantime, I got to try rambutan for the first time and was quite impressed with the floral flavor.  I started dreaming of ways to use the gorgeous shell as a serving vessel- maybe a rambutan custard or pot de creme?

Bon Appétit!