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Entries tagged with 'Alice Medrich'

Bake the Book: Seriously Bitter Sweet

Sweets Emma Kobolakis 207 comments

Alice Medrich, the "First Lady of Chocolate", has updated her award-winning "Bittersweet: Recipes and Tales from a Life in Chocolate." More

Bake the Book: Lemon Mint Sherbet

Sweets Caroline Russock 2 comments

This Lemon Mint Sherbet is a shining example of Medrich's way with the processor. Instead of breaking out the ice cream maker, she's come up with an innovative method to make smooth, lemony sherbet by freezing the base and then whizzing it in the bowl of the food processor, aerating it, and then returning to the freezer to firm it up a bit more. It's bright, fresh, and even a little sparkly, and the best part is there's no need to dust off the ice cream maker. More

Lemon Mint Sherbet

Serious Eats Caroline Russock 1 comment

This Lemon Mint Sherbet is a shining example of Medrich's way with the processor. Instead of breaking out the ice cream maker, she's come up with an innovative method to make smooth, lemony sherbet by freezing the base and then whizzing it in the bowl of the food processor, aerating it, and then returning to the freezer to firm it up a bit more. It's bright, fresh, and even a little sparkly, and the best part is there's no need to dust off the ice cream maker. More

Bake the Book: Salted Caramel Banana Bread Puddings

Sweets Caroline Russock Post a comment

Bread and bananas are two items that seem to fall by the wayside, at my house at least. A two day old half baguette or a few slices of white and a spotty banana or two are exactly what makes this recipe for Salted Caramel Banana Bread Puddings the ideal last minute dessert, that is, if you have the same overages of bread and bananas. More

Salted Caramel Banana Bread Puddings

Serious Eats Caroline Russock 2 comments

Bread and bananas are two items that seem to fall by the wayside, at my house at least. A two day old half baguette or a few slices of white and a spotty banana or two are exactly what makes this recipe for Salted Caramel Banana Bread Puddings the ideal last minute dessert, that is, if you have the same overages of bread and bananas. More

Bake the Book: Linzer Blitz Torte

Sweets Caroline Russock Post a comment

Alice Medrich, author of Sinfully Easy Delicious Desserts, realizes that the Lizner Torte isn't all about the lattice. She's simplified this Austrian classic by making a rich, almond-based dough that comes together in the food processor and never once necessitates the use of a rolling pin. More

Linzer Blitz Torte

Serious Eats Caroline Russock 2 comments

Alice Medrich, author of Sinfully Easy Delicious Desserts has simplified the Austrian classic by making a rich, almond based dough that comes together in the food processor and never once necessitates the use of a rolling pin. More

Bake the Book: Food-Processor Chocolate Mousse

Sweets Caroline Russock Post a comment

Much like crème brûlée, chocolate mousse is very much a restaurant-y dessert—the sort of sweet meal-ender that the majority of the population would not consider attempting at home. Something that tasty surely requires a pastry chef background, right? More

Food Processor Chocolate Mousse

Serious Eats Caroline Russock 1 comment

This fluffy-smooth-chocolaty mousse requires nothing more than a food processor and a stand mixer or whisk. More

Bake the Book: 'Sinfully Easy Delicious Desserts'

Sweets Caroline Russock Closed

We're loving the latest cookbook from Alice Medrich, Sinfully Easy Delicious Desserts. Instead of a book full of complicated desserts with stern directions about measurements and technique, Medrich has collected a book full of breezy recipes that encourage both experimentation and confidence in home bakers. More

Bake the Book: Cardamom Caramel Palmiers

Serious Eats Caroline Russock 9 comments

Palmiers are some of my favorite cookies. I'd always thought of them as the perfect combination of flaky pastry dough and crisp cookies mixed with just the right amount of caramelized sugar. But this recipe for Cardamom Caramel Palmiers from Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich took these cookies to the next level by mixing in aromatic cardamom and a pinch of salt. More

Bake the Book: Amaretti

Serious Eats Caroline Russock 3 comments

The recipe began eerily similar to macarons: the almonds and confectioners' sugar whirred together to make a light, floury powder instead of a dense paste. When the egg whites were mixed in, the batter held its airiness. Piped onto the cookie sheets, the soft, peaked domes baked perfectly—puffed-up and crisp on the outside with that perfect chewy-meets-light inside, plus a super charged almond flavor from the ground almonds and extract. More

Bake the Book: Ultrathin Chocolate Chunk Cookies

Serious Eats Caroline Russock 15 comments

It seems only right to begin A Cookie a Day 2010 with a chocolate chip cookie recipe, because, well, we love chocolate chip cookies. These wafer-like Ultrathin Chocolate Chunk Cookies from Alice Medrich's Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies fall solidly into crispy and chewy territory. The chew comes from the addition of rolled oats and the crispness from a dough that spreads super thin (and super fast) during baking. For me these thin, crisp chocolate chip cookies possessed an almost potato chip element, salty and virtually impossible to stop eating. More

Cook the Book: 'Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies'

Caroline Russock Closed

We are embarking on a crazy whirlwind month long of holiday baking. Inspired by last year's A Cookie a Day 2009, we will feature a cookie recipe each day in December. We've stocked up on the butter and sugar, broken out the cookie sheets and stand mixers, and assembled an artillery of cookie-centric cookbooks to share with you. And now, without further ado we are happy to bring you our first installment of A Cookie A Day 2010! Alice Medrich's Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies. Enter to win a copy here. More

Goldies

Serious Eats Caroline Russock Post a comment

After baking up a batch of these Goldies from Alice Medrich's Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies I realized that they were the perfect cookie building blocks for all sorts of inspired sandwich cookies. On their own these crisp, vanilla... More

Chestnut Torte

Serious Eats Robyn Lee 3 comments

The following recipe is from the February 13th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! I was drawn to Alice Medrich's recipe for chestnut torte from Bittersweet because right now I'd... More

Cook the Book: The Serious Eats Chocolate Lover's Library

Serious Eats The Serious Eats Team Closed

This week's Cook the Book is a little different—and sweeter—than most. Usually, we feature one book the entire week, excerpting adapted recipes as the days go by. This week, in honor of Valentine's Day, we've put together a list of... More

Cook the Book: Gingerbread with Milk Chocolate

Serious Eats Adam Kuban Post a comment

And the last of our chocolately, Valentine's Day–appropriate from Cook the Book recipes for the week from Alice Medrich's Chocolate Holidays: Unforgettable Desserts for Every Season uses milk chocolate, for all you folks (like me) who prefer it to dark.... More

Cook the Book: Flourless Chocolate Cake

Serious Eats Adam Kuban 2 comments

This rich, moist flourless chocolate cake is sure to please any valentine. Unless he or she hates chocolate. And if that's the case, why don't you go get yourself a new valentine? Be sure to make it at least one... More

Chocolate Banana Blintzes

Serious Eats Robyn Lee Post a comment

The following recipe is from the February 6th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Although I love ordering blintzes at restaurants, I've never thought of making them until I read... More

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