Explore by Tags

Entries tagged with 'Fany Gerson'

First Look: Pastries at The Big Gay Ice Cream Shop, New York

Sweets Carrie Vasios Mullins 7 comments

When Big Gay Ice Cream owners Douglas Quint and Bryan Petroff decided they'd like to expand their West Village shop's offerings to include pastries, they knew who to turn to: La Newyorkina, and their friend, Fany Gerson. The result? A unique menu including guava and cream cheese empanadas, a dulce de leche and almond doughnut, and more. More

Buy a Robicelli's Brownie, Help Fany Gerson's La Newyorkina Recover from Sandy

New York Max Falkowitz Post a comment

New York's food artisan community is working together to help Fany Gerson of La Newyorkina recover after she lost everything to hurricane Sandy. Here's one way to help: buy a cinnamon and goat milk caramel brownie from Robicelli's. More

The Lasting Impact of Hurricane Sandy on NYC's Food Artisans

New York Stephanie Klose 1 comment

Three weeks later, how are New York's food artisans recovering from Hurricane Sandy? Some are getting back on their feet, but for others there's still a long road to recovery. More

Fany Gerson's Spiked and Spiced Grapefruit Paletas

Sweets Fany Gerson Post a comment

This grapefruit-tequila paleta is particularly refreshing. If you want an extra kick, blend a bit of the chiles with the grapefruit base, or infuse the simple syrup with more chiles. Just like a margarita, these paletas have a seasoning on the top; I love both options and couldn't decide between them, so I'll leave the topping up to you. More

Spiked and Spiced Grapefruit Paletas

Serious Eats Fany Gerson Post a comment

This grapefruit-tequila paleta is particularly refreshing. If you want an extra kick, blend a bit of the chiles with the grapefruit base, or infuse the simple syrup with more chiles. Just like a margarita, these paletas have a seasoning on the top; I love both options and couldn't decide between them, so I'll leave the topping up to you. More

Fany Gerson's Corn Paletas

Sweets Fany Gerson Post a comment

One of the best things about working in markets is the wonderful people you meet. There's a particularly cute couple that are regulars at the Hester Street Fair and they love these paletas; they would buy several at a time last year to take home so they could enjoy for the week. I just bought some wonderful bicolor corn from the farmers market to make some and wanted to dedicated this recipe to them! More

Corn Paletas

Serious Eats Fany Gerson Post a comment

One of the best things about working in markets is the wonderful people you meet. There's a particularly cute couple that are regulars at the Hester Street Fair and they love these paletas; they would buy several at a time last year to take home so they could enjoy for the week. I just bought some wonderful bicolor corn from the farmers market to make some and wanted to dedicated this recipe to them! More

Fany Gerson's Avocado Paletas

Sweets Fany Gerson Post a comment

Avocado in an ice pop? You bet. People always seem to wonder about this one, but let me tell you—one bite and it will win you over. The paleta is slightly sweetened and gets its creaminess from the natural avocado oils rather than any dairy. It's wonderful on its own but for another layer of indulgence, dip it in some melted bittersweet chocolate. More

Avocado Paletas

Serious Eats Fany Gerson 3 comments

The paleta is slightly sweetened and gets its creaminess from the natural avocado oils rather than any dairy. More

Fany Gerson's White Sangria Paletas

Sweets Fany Gerson Post a comment

Boozy pops (or paletas borrachitas, as I like to call them) are some of my favorite ones to make—especially ones that have lots of chunks in them. You can't put much alcohol in them, because they won't freeze; but you can still taste the wine or liquor, and that makes a very tasty paleta. More

White Sangria Paletas

Serious Eats Fany Gerson Post a comment

There are tons of different sangria recipes out there, and you should feel free to play with this recipe and make it your own. I love mango, so I add it to the fruit mix, but you might prefer strawberries or oranges. Just use this method as a guide to have fun with them! More

Fany Gerson's Roasted Apricot-Vanilla Paletas

Sweets Fany Gerson Post a comment

I love stone fruit so much—especially apricots because they have a bit of tartness to them. I also love a little textural contrast in my sweets, and as I was making these I started thinking of those delicious Arab candies that are made with dried apricots and pistachios, so I thought—hey, maybe I should use that awesome combination. And it worked! More

Introducing Fany Gerson Week

Sweets The Serious Eats Team 1 comment

We knew that, at some point this summer, we'd want a whole week of popsicle recipes. And for that week, we knew there was no one better than Fany Gerson. More

Roasted Apricot-Vanilla Paletas

Serious Eats Fany Gerson Post a comment

I love stone fruit so much—especially apricots because they have a bit of tartness to them. I also love a little textural contrast in my sweets, and as I was making these I started thinking of those delicious Arab candies that are made with dried apricots and pistachios, so I thought—hey, maybe I should use that awesome combination. And it worked! More

Bake the Book: Scribble Cookies 

Serious Eats Caroline Russock 1 comment

While these Scribble Cookies from My Sweet Mexico aren't necessarily a traditional Mexican sweet, author Fany Gerson's childhood fondness for them guaranteed them a spot in her cookbook. These are the kind of cookies that little kids dream about—sandwiches of shortbread and creamy chocolate filling topped with squiggles of even more chocolate. More

Bake the Book: White Pecan Cookies 

Serious Eats Caroline Russock Post a comment

While baking these little White Pecan Cookies from Fany Gerson's My Sweet Mexico I thought they were going to be almost identical in texture to the Amaretti I had made a few weeks ago. Sure, there was the almond versus pecan factor, but a nut is a nut, right? As it turned out, these cookies couldn't be more different from their Italian cousins. More

Bake the Book: Coffee-Flavored Corn Cookies 

Serious Eats Caroline Russock Post a comment

Adapted from Fany Gerson's My Sweet Mexico, these Coffee-Flavored Corn Cookies combine three unusual cookie ingredients, making for a uniquely flavored and very Mexican cookie. Although shortening or lard can be used as the fat element of this recipe, I'm fairly certain that the original recipe called for lard exclusively and could be easily subbed in for a more authentic cookie. The other two ingredients that make up these crunchy coffee-scented cookies are masa harina, a finely ground corn flour, and freshly brewed coffee. More

Bake the Book: Orange-Infused Rounds 

Serious Eats Caroline Russock 3 comments

These Orange-Infused Rounds from Fany Gerson's My Sweet Mexico have that wonderful chewy quality of a great sugar cookie with just the right amount of warmth from orange zest and cinnamon. They are comforting, both to bake and to eat. More

Bake the Book: Convent Cookies

Serious Eats Caroline Russock Post a comment

These cookies from Fany Gerson's My Sweet Mexico are crumbly, sweet, and bursting with deep almond flavor. More

Bake the Book: Anise Cookies

Serious Eats Caroline Russock Post a comment

Adapted from Delicias de Antaño, a volume on the history and recipes of Mexican convents, these Anise Cookies are flavored with anise (both seed and liqueur), lime zest, and canela, Mexican cinnamon. The shortening-based dough makes for a crumbly cookie and when dipped in the anise syrup and finished with a dusting of cinnamon sugar, they are almost candy-like. The anise-lime-cinnamon combo brings is reminiscent of a digestif—sweet and herbal. More

More Posts