'Karen DeMasco' on Serious Eats

Serious Eats Neighborhood Guides: Karen DeMasco's Prospect Heights (and nearby Park Slope)

Pastry chef Karen DeMasco is living the sweet life. By day, she's in the kitchen at Locanda Verde alongside fellow Ohioan Andrew Carmellini, where she's whipping up seemingly simple yet inventively flavored desserts like her signature maple budino. When she goes home (right next door to the new Nets stadium), she's taking her husband and two daughters out for pizza, ice cream, or burgers and hot dogs—without ever having to leave the neighborhood. Read on for Karen's droolworthy tour of Prospect Heights. More

Karen DeMasco's Streusel Jam Tart

There is nothing I love more than streusel. I find so many ways to work it into desserts and pastries. This is the ultimate in streusel—a tart made entirely almost entirely of it. Not only is this incredibly easy and quick, but making it in the shape of a tart and serving wedges adds a bit of elegance. More

Karen DeMasco's Black and White Cakes

I first discovered this Australian treat, classically called a Lamington, when I was in Japan. It was a snack left for me in my hotel room, and I was blown away. Cubes of super moist white cake are glazed in chocolate. Once the glaze is set, it helps hold the fragile cake together, and the whole thing just melts in your mouth. More

Karen DeMasco's Blueberry Hand Pies

In my opinion, a pie is just too messy to be eating at a picnic. Pies are the perfect summer dessert, but they are difficult to cut and serve, awkward to transport, and they require using a plate and a fork (also a napkin, because summer pies can be seriously drippy). But these blueberry hand pies are truly portable. More

Introducing Karen DeMasco Week

The first time pastry chef Karen DeMasco's seriously delicious desserts came to my attention, she was the pastry chef at the now defunct Della Femina in New York. Even back then, Karen wowed me. I noticed how perfectly balanced her creations were; the textures were always as they should be; her flavors were so vivid and explosive; the sweetness in every dessert was carefully calibrated. When we decided to feature a different pastry chef every week, we did it with folks like Karen DeMasco in mind. More

Pumpkin Seed Brittle

The following recipe is from the October 14 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Last week we had the pleasure of sharing some of our favorite recipes from acclaimed pastry... More

Cook the Book: Apple Fritters

The batter has two leavening agents, beer and whipped egg whites, which make for light and airy fritters. The apple slices sit in a cinnamon and sugar mixture for just enough time to absorb the flavors without turning mushy. These fritters have all the wonderful appley qualities of an apple-filled doughnut minus that cloyingly sweet gooey apple filling. More

Cook the Book: White Chocolate Truffles

As someone who needs no convincing about the glories of white chocolate, I was eager to try Demasco's White Chocolate Truffles with lemon zest and pistachios. Melting the chocolate and the lemon zest together releases the fragrant oils into the creamy chocolate, cutting the sweetness with a hint of acid. I left my pistachios ground a little less than fine for the truffle coating, lending a nutty crunch and a beautifully craggy exterior. Even if you prefer dark or milk to white chocolate, I suggest you give these little guys a try, the lemon really takes these truffles to the next level. More

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