Explore by Tags

Entries tagged with 'Alice Medrich'

Lemon Mint Sherbet

Serious Eats Caroline Russock 1 comment

This Lemon Mint Sherbet is a shining example of Medrich's way with the processor. Instead of breaking out the ice cream maker, she's come up with an innovative method to make smooth, lemony sherbet by freezing the base and then whizzing it in the bowl of the food processor, aerating it, and then returning to the freezer to firm it up a bit more. It's bright, fresh, and even a little sparkly, and the best part is there's no need to dust off the ice cream maker. More

Salted Caramel Banana Bread Puddings

Serious Eats Caroline Russock 2 comments

Bread and bananas are two items that seem to fall by the wayside, at my house at least. A two day old half baguette or a few slices of white and a spotty banana or two are exactly what makes this recipe for Salted Caramel Banana Bread Puddings the ideal last minute dessert, that is, if you have the same overages of bread and bananas. More

Linzer Blitz Torte

Serious Eats Caroline Russock 2 comments

Alice Medrich, author of Sinfully Easy Delicious Desserts has simplified the Austrian classic by making a rich, almond based dough that comes together in the food processor and never once necessitates the use of a rolling pin. More

Food Processor Chocolate Mousse

Serious Eats Caroline Russock 1 comment

This fluffy-smooth-chocolaty mousse requires nothing more than a food processor and a stand mixer or whisk. More

Bake the Book: Cardamom Caramel Palmiers

Serious Eats Caroline Russock 9 comments

Palmiers are some of my favorite cookies. I'd always thought of them as the perfect combination of flaky pastry dough and crisp cookies mixed with just the right amount of caramelized sugar. But this recipe for Cardamom Caramel Palmiers from Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich took these cookies to the next level by mixing in aromatic cardamom and a pinch of salt. More

Bake the Book: Amaretti

Serious Eats Caroline Russock 3 comments

The recipe began eerily similar to macarons: the almonds and confectioners' sugar whirred together to make a light, floury powder instead of a dense paste. When the egg whites were mixed in, the batter held its airiness. Piped onto the cookie sheets, the soft, peaked domes baked perfectly—puffed-up and crisp on the outside with that perfect chewy-meets-light inside, plus a super charged almond flavor from the ground almonds and extract. More

Bake the Book: Ultrathin Chocolate Chunk Cookies

Serious Eats Caroline Russock 15 comments

It seems only right to begin A Cookie a Day 2010 with a chocolate chip cookie recipe, because, well, we love chocolate chip cookies. These wafer-like Ultrathin Chocolate Chunk Cookies from Alice Medrich's Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies fall solidly into crispy and chewy territory. The chew comes from the addition of rolled oats and the crispness from a dough that spreads super thin (and super fast) during baking. For me these thin, crisp chocolate chip cookies possessed an almost potato chip element, salty and virtually impossible to stop eating. More

Goldies

Serious Eats Caroline Russock Post a comment

After baking up a batch of these Goldies from Alice Medrich's Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies I realized that they were the perfect cookie building blocks for all sorts of inspired sandwich cookies. On their own these crisp, vanilla... More

Chestnut Torte

Serious Eats Robyn Lee 3 comments

The following recipe is from the February 13th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! I was drawn to Alice Medrich's recipe for chestnut torte from Bittersweet because right now I'd... More

Cook the Book: The Serious Eats Chocolate Lover's Library

Serious Eats The Serious Eats Team Closed

This week's Cook the Book is a little different—and sweeter—than most. Usually, we feature one book the entire week, excerpting adapted recipes as the days go by. This week, in honor of Valentine's Day, we've put together a list of... More

Cook the Book: Gingerbread with Milk Chocolate

Serious Eats Adam Kuban Post a comment

And the last of our chocolately, Valentine's Day–appropriate from Cook the Book recipes for the week from Alice Medrich's Chocolate Holidays: Unforgettable Desserts for Every Season uses milk chocolate, for all you folks (like me) who prefer it to dark.... More

Cook the Book: Flourless Chocolate Cake

Serious Eats Adam Kuban 2 comments

This rich, moist flourless chocolate cake is sure to please any valentine. Unless he or she hates chocolate. And if that's the case, why don't you go get yourself a new valentine? Be sure to make it at least one... More

Chocolate Banana Blintzes

Serious Eats Robyn Lee Post a comment

The following recipe is from the February 6th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Although I love ordering blintzes at restaurants, I've never thought of making them until I read... More

Cook the Book: Bittersweet Chocolate Truffles

Serious Eats Adam Kuban Post a comment

Who doesn't love chocolate truffles? And going through the effort to make your valentine a batch of these treats only sweetens the deal. You can make these with domestic bitter- or semisweet chocolate that doesn't list a percentage on the... More

Cook the Book: Valentine's Breakfast Scones

Serious Eats Adam Kuban 3 comments

The first of our Cook the Book recipes this week is for a simple breakfast Valentine that you could bake up for your sweetheart the morning of Valentine's day or for tea later that afternoon. They require a 2 1/2-inch... More

Cook the Book: Golden Vanilla Bean Caramels

Serious Eats Adam Kuban 2 comments

OK, folks, break out your candy thermometers, 'cause you're going to need 'em for this one. These caramels, which come from Pure Dessert by Alice Medrich use whole ground vanilla beans and golden syrup, which makes them extra delicious. If... More

Cook the Book: Italian Chocolate-Almond Torte

Serious Eats Adam Kuban Post a comment

Alice Medrich, author of Pure Dessert, from which this recipe comes, took inspiration for this Italian Chocolate-Almond Torte from Claudia Roden's torta di mandorle e cioccolata in Roden's Book of Jewish Food. The chocolate in this torte is ground, rather... More

Cook the Book: Olive Oil and Sherry Pound Cake

Serious Eats Adam Kuban 3 comments

Alice Medrich, author of Pure Dessert, from which this recipe comes, advises would-be bakers of this cake not to fear the olive oil in it. The result won't be overly sweet, as you'd imagine. Instead, the oil, sherry, and orange... More

Cook the Book: Sesame Coins

Serious Eats Adam Kuban 5 comments

Truth be told, about the only time I run into sesame seeds is on a bagel or hamburger bun. But the little suckers always delight me when they appear in desserts, as they do in this recipe for sesame cookies... More

Cook the Book: Walnut Sponge Cake

Serious Eats Robyn Lee 2 comments

And the first dessert out of the gate this week is Medrich's Walnut Sponge Cake. And though the title specifically mentions walnuts, you can substitute whatever nut you desire—maybe some toasted, skinned hazelnuts or almonds. Topping it with berries and... More

More Posts