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From the Pastry Dungeon: Honey Coriander Shortbread

Sweets Anna Markow Post a comment

These cookies feature sunny citrus, floral honey, toasty coriander, and lots and lots of wonderful butter. More

From the Pastry Dungeon: White Chocolate Cakelets with Blackberry Cabernet Gastrique

Sweets Anna Markow 2 comments

Even those who claim to hate white chocolate will like these cakes. The white chocolate flavor comes through and the edges become slightly toasted, and the cakes are not too sweet or greasy. Balance out the rich sweetness with a gastrique of Cabernet vinegar and blackberries. More

White Chocolate Cakelets with Blackberry Cabernet Gastrique

Serious Eats Anna Markow 1 comment

Even those who claim to hate white chocolate will like these cakes. The white chocolate flavor comes through and the edges become slightly toasted, and the cakes are not too sweet or greasy. Balance out the rich sweetness with a gastrique of Cabernet vinegar and blackberries. More

From the Pastry Dungeon: Sweet Corn Flan with Kettle Corn

Sweets Anna Markow 1 comment

This particular flan gets its flavor from summery sweet corn, infused and then blended into the milk. And what better way to garnish a caramelly, corny custard than with crunchy, gently spiced kettle corn and fresh berries? More

From the Pastry Dungeon: Watermelon-Mint Shrub with Watermelon Spoom

Sweets Anna Markow Post a comment

Shrubs have been gaining in popularity lately. An old-timey way of preserving, they generally involve fruit, sugar, and vinegar, and make quite a refreshing beverage. I've paired it with a mint simple syrup, pickled watermelon rind, and watermelon spoom (you know, that sorbet with the meringue in it). Watermelon three ways? Rejoice! More

Watermelon-Mint Shrub with Watermelon Spoom

Serious Eats Anna Markow 6 comments

Shrubs have been gaining in popularity lately. An old-timey way of preserving, they generally involve fruit, sugar and vinegar, and make quite a refreshing beverage if well-balanced. More

From the Pastry Dungeon: Sour Cherry-Lime Sorbet with Amaretti Cookies

Sweets Anna Markow Post a comment

Summer can be both a wonderful and frustrating time for New York City's pastry chef population. On the one hand, we've finally got a whole rainbow of beautiful fruit to work with. On the other, prime growing seasons for summer fruit can be short, and much of the City's population isn't around to enjoy the results, anyway. More

Sour Cherry-Lime Sorbet with Amaretti Cookies

Serious Eats Anna Markow 2 comments

Sour cherries have a gloriously fleeting season, and since I can rarely afford to buy them more than once a year I splurge and make this sorbet in the peak of summer. Wonderfully tart and refreshing, it's always worth it, and homemade amaretti cookies make an absolutely lovely accompaniment for a naturally gluten-free, almost healthy treat. More

From the Pastry Dungeon: Apricot Breakfast Popsicles

Sweets Anna Markow 1 comment

As the temperature outside soars, everyone is desperately trying to stay cool. But what about those of us in the kitchen? What's it like for us in the summer? As you can imagine, standing over six to twelve open burners, a flat top, a grill, and a fryer is a sweaty endeavor even in the cooler months. That's where refreshing frozen popsicles come in. More

Apricot Breakfast Popsicles

Serious Eats Anna Markow Post a comment

Popsicles for breakfast? When you're using ripe fruit and yogurt, why not? The classic flavor combination of apricots, cardamom and yogurt are sweetened naturally with honey and make for a lovely way to start your day. More

From The Pastry Dungeon: Wild Mulberry Buttermilk Ice Cream

Sweets Anna Markow 8 comments

Wild mulberries are currently at their peak in Brooklyn, and I have a gold mine of them in my new backyard. Sweet and inky, they're perfect to eat out of hand, but are also wonderful in ice cream. Buttermilk balances their pure sweetness, making a not-too-sweet frozen treat. More

No-Cook, Three-Ingredient, Mulberry-Buttermilk Ice Cream

Serious Eats Anna Markow 5 comments

Buttermilk balances the pure sweetness of mulberries, making a not-too-sweet frozen treat. More

From the Pastry Dungeon: Peach Snickerdoodle Cobbler

Sweets Anna Markow Post a comment

Peaches—peeled, sliced and macerated in a mixture of dark brown sugar, ground ginger and bourbon—are crammed into ramekins and topped with golf ball-sized chunks of sugar-and-spice crusted snickerdoodle dough. And of course a little vanilla ice cream goes a long way. More

Peach Snickerdoodle Cobbler

Serious Eats Anna Markow 4 comments

Peaches—peeled, sliced and macerated in a mixture of dark brown sugar, ground ginger and bourbon—are crammed into ramekins and topped with golf ball-sized chunks of sugar-and-spice crusted snickerdoodle dough. More

From The Pastry Dungeon: Apricots with Toasted Wheat Shortbread and Summer Ale Sabayon

Sweets Anna Markow 1 comment

This dessert comes out looking impressive, but it's as mind-blowingly simple as it is complexly delicious. It would make a gorgeous end to any outdoor early summer meal. The apricots and shortbread can be done a day or two ahead, and the sabayon completed right before serving. More

Apricots with Toasted Wheat Shortbread and Summer Ale Sabayon

Serious Eats Anna Markow 2 comments

This dessert comes out looking impressive, but it's as mind-blowingly simple as it is complexly delicious. It would make a gorgeous end to any outdoor early summer meal. The apricots and shortbread can be done a day or two ahead, and the sabayon completed right before serving. More

From The Pastry Dungeon: Buttermilk Poppyseed Custard Cake with Roasted Strawberries

Sweets Anna Markow 7 comments

This tender buttermilk poppyseed cake topped with sweet roasted strawberries is a great way to use up your less than perfect fruit. More

Buttermilk Poppyseed Custard Cake with Roasted Strawberries

Serious Eats Anna Markow 9 comments

A tender buttermilk poppyseed cake topped with sweet roasted strawberries. More

From The Pastry Dungeon: Anzac Cookie and Pineapple Ice Cream Sandwiches

Sweets Anna Markow 2 comments

Anzac biscuits are a classic treat in Australia and New Zealand. Spoom is a British term for sorbet lightened with meringue. I put the two foreign treats together for a happy, crunchy little ice cream sandwich. More

Anzac Cookie and Pineapple Ice Cream Sandwiches

Serious Eats Anna Markow Post a comment

Anzac biscuits are a classic treat in Australia and New Zealand. Spoom is a British term for sorbet lightened with meringue. I put the two foreign treats together for a happy, crunchy little ice cream sandwich. More

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