Entries tagged with 'dessert'
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Andre Christopher, chef of Chicago’s new Grocery Bistro, is a man of many contradictions—a recent vegetarian convert who serves and cooks meat, and a guy who serves dinner for dessert and dessert for dinner. And, though it’s intended as a savory appetizer, his latest creation—a seared molten lobe of foie gras coated with bits of Heath candy bar, swimming in Venezuelan chocolate and strawberry compote—would be just as good at the end of the meal. I’ve met many a chef who has joked that you can serve foie gras, much like bacon, with pretty much anything and it’ll taste good. And as one who’s recently had a chocolate foie milkshake and crispy pork in foie gravy, I’d say that...
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Since their debut in 1995, fat-free No Pudge! Brownies have been a dieting staple, right up there with Special K and Skinny Cow. Over the years they've garnered much media praise, but it's been mostly from health magazines like Self, Fitness, and Weight Watchers, which called No Pudge! "the brownie of your dreams" in a 1999 article. I wasn't convinced. After all, the foundations of these magazines are built around calorie counting and pound-dropping. Sometimes they make bogus arguments that veggie burgers taste just like hamburgers, or that 1/2 cup of nonfat frozen yogurt will satisfy your craving for a hot fudge sundae. Yeah, right. But when I read that Chocolatier had pronounced No Pudge! Brownies "thick, moist, and truly...
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On Fridays, Deb Harkness of Good Wine Under $20 drops by with Serious Grape. This week, what to swill on Valentine's Day. Photograph from robertpaulyoung on Flickr Admit it. You're already trying to figure out what you're going to give your sweetie for Valentine's Day. Most of us reach for Champagne or some other sparkling wine, and that's a wonderful, traditional choice. But if it's romance you're looking for, why not consider a bottle of dessert wine instead? They come in white, red, and rosé versions, and one will pair perfectly with your plans for dessert. Dessert wines are some of the least understood wines on the market. In part that stems from the mystery of how they're made. Dessert...
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This cranberry curd pavlova from Hanne, of Supper in Stereo, is a recipe I'll be adding to my Awesome file. (It's a file in my head reserved for Awesomeness.) 1. The opening is in the shape of a heart. Or Africa. Take your pick. 2. I've already revealed my curd freak ways, so you shouldn't be surprised by my enthusiasm. Cranberry curd sounds good, but I'm already thinking up alternative flavors to fill my meringue with. That grapefruit curd from last week would be a good start... As Hanne says, it's "so light that you register only delicious without noticing that you’re already full from dinner." Definitely my kind of dessert....
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Ahhh, a nice cuppa tea and a sit down. The sky may be falling in, but there's always time for a break, especially the kind that gives you a minute or two to yourself and something sweet to nibble on. Some people "forget to eat" when they're stressed (what a concept!). I forget lots of things (like the ironing, or a looming paper deadline), but I've not quite found a way to ignore a rumbling belly. A good thing, given I'm always left restored and better able to take on the world post-break. You'll have your own perfect tea-and-munchie combination, of course. But to my belly, nothing beats a piping hot pineapple bun, fresh from the oven, accompanied by...
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I still remember my first sandwich press. I convinced my mom to let me order it after spending a day at home sick from school watching some lady make apple pies, brownies, waffles and, of course, sandwiches. I also remember my first car accident—it was caused by my fumbling for a boombox that had just tumbled off the dashboard of my Honda (the car stereo was broken). I can't help but think that S. King had me in mind when it developed the car-powered Pro 12-Volt Sandwich Maker—it's perfect for that person who is in love with cheap sandwich presses but also stupid enough to put an appliance on the dashboard....
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I bookmarked this image long ago as one of my favorite photos in the Serious Eats photo group on Flickr. Going through that collection today, my eye stopped on this arresting image. You can almost taste the missing bite that the photographer, Aapplemint, took from the cakelet at the bottom of the pyramid here. (In fact, this picture sent me scurrying off to the Serious Eats doughnut repository for a little something sweet.) Those cakelets, by the way are lamingtons, which I'd never heard of before Googling them. These traditional Australian treats are small squares of butter cake covered with chocolate icing and dried coconut. If you'd like to make them, Aapplemint's got a recipe on her blog....
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Matt of MattBites shares his memory of sopaipillas, a dessert that always takes him back straight to his childhood: "Made by my grandmother, the tender warm pillows of fried dough were sprinkled with cinnamon sugar and drizzled with honey and always disappeared within minutes. She would encourage us to eat them immediately while they were still warm, but it was always said with a wink in her eye – she knew we couldn't keep our hands off them until there was an empty plate of grease-laden cinnamon-scented crumbs."...
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David Lebovitz says, "Here's my address book for the most popular, and my favorite places for ice cream in Paris," and proceeds to list six top glaciers and what he likes to order at each, plus the names and addresses of four more he's heard about but has yet to try. There's possibly no one else whose opinion on this I'd trust more, as he lives in Paris, is the author of the cookbook Perfect Scoop, and his recipe for Salted Butter Caramel Ice Cream is supposed to be better than that of Berthillon, which is regarded as the best ice cream maker in the world. Consider it a list you must print out when visiting Paris!...
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If you're going to be watching this weekend's Kentucky Derby but Mint Juleps aren't your drink of choice, why not pay homage to another traditional Kentucky delight? The Philadelphia Inquirer's Craig LaBan visited Lynn's Paradise Cafe in Louisville and came away with Lynn's recipe for her Bourbon Ball Milkshake, a treat made with walnuts, bourbon and chocolate chips that's like "sipping a cold ice cream truffle through a straw, sweet but deceptively potent."...
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