Entries tagged with 'desserts'
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Melons are in their peak season right now, inexpensive, plentiful, and full of sweet promise. The cantaloupes I’ve lugged home for the last two weeks have been wondrous—intensely floral, sugar-sweet juice bombs that are an easy way to flex some Italian muscle. Italians have a particular fondness for cantaloupe and its cousins. A large platter of fragrant, sliced melone is a popular and refreshing end to a meal in just about every region. In Lombardia or Emilia Romagna it may be garnished with a grind of aromatic nutmeg or a dribble of aceto balsamico; in Rome, it might receive a shower of fresh mint, and in Sicily, a sprinkle of sea salt. The classic pairing before dinner is prosciutto...
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Photograph from bobby stokes on Flickr Poking around the Serious Eats flickr pool, I was drawn to bobby stokes' photo of a slice of blueberry cheesecake. Either the slice is really small or those blueberries are almost-going-to-explode plump. I'd like to believe the latter. Also, I want that pie....
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Photo from Big Red Kitchen via Photograzing If you glance at this photo and see a pile of summer peaches, look again. Robin Sue from Big Red Kitchen shares her recipe for miniature peach cakes, which really could pass for the real thing: yellow cake for the base, buttercream frosting for the crease, and colored sugar to create the "fuzz," plus a cinnamon stick stem and peppermint leaf. More photos on her site, here....
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Photograph by Lance Iversen for The San Francisco Chronicle At the Blue Bottle Coffee Bar, in the Rooftop Garden at the San Francisco MOMA, pastry chef Caitlin Williams Freeman sculpts desserts that model the paintings within the museum—like the Piet Mondrian-style cake pictured above. Food is often called a form of art, but this cake is pretty incredible. What's the prettiest dessert that you've ever seen?...
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Is it possible, I mean really possible, to make a cheesecake in just 15 minutes of active prep time? How about one with a graham cracker crust and a strawberry glaze? That's what the Jell-O No-Bake Strawberry Cheesecake Mix promises, right there on the front of the box. I took it on, like a Top Chef Quick Fire Challenge, for this week's Mixed Review. 7:20pm: I open the box. There are three pouches inside, one filled with graham cracker crumbs, one filled with a mysterious cheesecake powder, and one filled with the strawberry topping. A quick glance at the instructions reveals that the first step is to mix the graham cracker crumbs with 2 tablespoons of sugar and 5 tablespoons...
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Not much explanation needed here, but there's more to the components than meets the eye. A video explaining the cupcake kebabs appears on the blog Cupcakes Take the Cake. These would be clever desserts to bring to a potluck cookout....
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Note: On Thursdays, Babbo pastry chef Gina DePalma checks in with Seriously Italian. After a stint in Rome, she's back in the States, channeling her inner Italian spirit via recipes and intel on delicious Italian eats. Take it away, Gina! Mulino Bianco is like the Keebler of Italy. Named after a mythical White Mill depicted on the logo—a pastoral setting from the Italian countryside—the brand offers a dizzying array of yummy crackers, grissini, toasts, cookies and breakfast goodies. In the Italian supermercato, the Mulino Bianco aisle takes up a considerable amount of real estate, for good reason. One of my favorite Mulino Bianco treats are Abbracci. Translated as an embrace or hug, these cookies are a variation on the vanilla-on-chocolate...
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Last month I visited Seoul, South Korea, for the first time. Here's a look at something I ate from my one-week trip. For more, check out the rest of my Snapshots from South Korea. Patbingsu, a shaved ice-based dessert loaded with sweet toppings such as chopped fruit, condensed milk, fruit syrup, and red beans, is so popular in South Korea that you can find it at most fast food restaurants in addition to cafes and bakeries. One of my friends even highly recommended the version from KFC ("My family went there all the time during our trip to Seoul!"). Although I wouldn't have been opposed to breaking my patbingsu virgnity at KFC, it was probably for the best that Dan...
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The San Francisco Chronicle follows the “Mission Sugar Trail” around the city’s Mission District, finding all sorts of doughnuts, pies, cookies, and ice cream shops along the way....
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To me, ice cream and the sea go together like peanut butter and jelly. So it was no surprise to me that I found the best ice cream in France's sparkling seaside city of Nice. The vibrant, generous girl behind the counter at Fenocchio in Le Vieux Nice (the Old Town) began telling me about the ice cream she sold. "Most people don’t have fun with ice cream; don't try new things," she said. What enthralled me most about Fenocchio was not some of the outlandish flavors freezing under the glass counter, like beer ice cream, but rather the extremely indigenous flavors to the South of France: rosemary, thyme, lavender, tomato-basil, vanilla and pink peppercorn, black olive, lemon verbena....
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