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Entries tagged with 'from the pastry dungeon'

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

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

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

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

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

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

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

Buttermilk Poppyseed Custard Cake with Roasted Strawberries

Serious Eats Anna Markow 9 comments

A tender buttermilk poppyseed cake topped with sweet roasted strawberries. 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

Parsnip Muffins

Serious Eats Anna Markow Post a comment

These muffins get a little whole wheat flour and brown butter for nuttiness, plus a handful of dried cranberries to balance the sweetness. The parsnips are grated very roughly so they are only just cooked through and slightly crunchy, quite the opposite of hiding the vegetable. More

Rhubarb and Lime Pavlovas

Serious Eats Anna Markow 1 comment

Pavlovas are classically served with sour passion fruit or kiwi to offset the sweetness of meringue. Here, pretty pink rhubarb with tart, buttery lime curd makes an excellent substitution and a colorful spring dessert. More

Peppered Goat Cheese Scones

Serious Eats Anna Markow Post a comment

Tangy chevre, along with a blend of finely ground peppercorns, make this scone a zippy, savory breakfast treat that pairs well with virtually any jam, jelly or marmalade. More

Tonka Bean Ice Cream with Scotch Caramel Swirl

Serious Eats Anna Markow 1 comment

This ice cream is something special. The flavor of tonka bean makes the ice cream taste surprisingly like my favorite storebought flavor, Cherry Garcia. And though the caramel contains no butter, the caramel swirl is decidedly buttery and savory from the smoky scotch. More

Chocolate Chip Whisky Muffins

Serious Eats Anna Markow 4 comments

With slightly fruity bittersweet chocolate and some fresh cinnamon, these chocolate chip whisky muffins are a great way to start your day. Don't forget to warm them up so the chocolate is melty and top them off with some salted butter. More

Superlative Apple Pie with Homemade Vanilla Ice Cream

Serious Eats Anna Markow 7 comments

This pie has a filling that's sweet, bitter, and just a little savory, a crust that shows off technical skill and a love for good old butter, and something classic yet subtly original melting all over everything. More

Peanut Butter Jelly Bars

Serious Eats Anna Markow Post a comment

Moist, chewy, and nostalgic, these bars appeal to just about everyone. More

Cappuccino Cupcakes

Serious Eats Anna Markow 2 comments

Cappuccino cupcakes with a cappuccino meringue topping. More

Banana Oatmeal Bread

Serious Eats Anna Markow 17 comments

Oatmeal adds a wholesome flavor and an interesting texture to this banana bread, and there are no wet chunks of banana in the bread because the wet ingredients are mixed in the blender. You still get the moisture, sweetness and most importantly flavor from the bananas. More

Black Olive Biscotti

Serious Eats Anna Markow 2 comments

Black olives have a briny sweetness that effortlessly straddles the line between sweet and savory. More

Banana Cajeta Upside Down Cake

Serious Eats Anna Markow 4 comments

This cake transforms into something extra amazing after a night of chilling in the fridge. The caramel-soaked edges become chewy and addictive and the bananas melt into something akin to a glaze. More

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