From The Pastry Dungeon: Buttermilk Poppyseed Custard Cake with Roasted Strawberries
This tender buttermilk poppyseed cake topped with sweet roasted strawberries is a great way to use up your less than perfect fruit. More
This tender buttermilk poppyseed cake topped with sweet roasted strawberries is a great way to use up your less than perfect fruit. More
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
Biscuits are so neutral on their own that they make an awesome vehicle for the sweet, mild flavor of ramps. If your ramps are younger, earlier, skinnier little guys, you can thinly slice the bulb and add it right in. If not, use only the leaves (unless you want to caramelize the bulbs in a little butter first). More
I love parsnips and decided to make the parsnippiest muffins I could possibly bake. I added little whole wheat flour and brown butter for nuttiness, plus a handful of dried cranberries to balance the sweetness and round the whole thing out. More
Pavlovas are a traditional Australian/New Zealand dessert. A shell of crisp, airy meringue encases a pillowy marshmallow center. They are classically served with sour passion fruit or kiwi to offset the sweetness of the meringue. Here, pretty pink rhubarb with tart, buttery lime curd makes an excellent substitution and a colorful spring dessert. More
Friands are incredibly simple, easy cakelets that keep well in both baked and unbaked forms. A perfect moist foil for a cup of tea or coffee, they're closely related to financiers and madeleines and are very easy to adapt to any taste. More
Tangy chevre, along with the blend of finely ground peppercorns, make this scone a zippy, savory breakfast treat that pairs well with virtually any jam, jelly or marmalade, from blueberry to fig and grape to guava. More
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
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
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
Moist, chewy, and nostalgic, these bars appeal to just about everyone. More
Dead simple and a coffee fiend's dream come true, these cupcakes start with a base of fragrant espresso cake and a light "foam" frosting made of Swiss meringue and subtly flavored with milk powder. More
Slabs of fluffy cream cheese semifreddo chilling between two slices of extraordinarily moist carrot cake. Yes, these ice cream sandwiches can be yours (and without an ice cream machine!) More
One of the downsides to being a pastry chef is fighting for oven space, especially when that surprise brunch service comes around. One way I deal with it is doing this make-ahead banana oatmeal bread. Like many baked goods, it actually benefits from a chilling period (freezing included), though you may not be able to resist this fluffy-yet-hearty quickbread straight from the oven. More
In the dessert world, fads are generally fueled by good old fashioned nostalgia. I captured the flavor of a classic campfire s'more in another classic, Rice Krispie Treats. More
Signature desserts are a secret plague on my industry. Ask any well-known pastry chef and they'll likely tell you how tired they are of their signature treat. For me that dish was a Peanut Butter Banana Layer Cake, which, a little to my dismay, became a run-away hit. More
I'm going to be honest with you. Straight up blunt, no-holds-barred, the-truth-hurts honest. We, the pastry chefs of the world, think you're boring. Well, most of us do. Those of us who do this because of our uninhibited creativity and our interest in pushing the boundaries of what you can eat for dessert hate nothing more than to be stuck endlessly making the same tired, outdated desserts. Yes, I'm talking to you, girl who always orders the molten chocolate cake, and dude who can't resist apple pie à la mode, and friends who ooh and ah over every soufflé with chocolate sauce. More
Cajeta (sometimes called Mexican caramel) makes one heck of an incredible cake, especially when combined with a caramelized banana topping and some vanilla bean ice cream or anglaise. Unfortunately, in the pastry world, good ideas aren't always appreciated. More
When I got my first pastry chef gig, I decided I wanted to take ingredients that were often used simply as garnish and shine the spotlight on them. Enter the noble kumquat. More
I'm pretty adept at making semifreddos, granitas, and all kinds of hand-stirred frozen desserts, but before I even started experimenting with those, I filled the chilly dairy void in my menu with all kinds of wacky panna cotta. Here's one great example. More
Incredibly flaky, buttery pastry crust filled with a generous portion of handmade spicy pineapple jam. More
Rich, chocolatey, salty, sweet, this tart is sure to please everyone at the table. More
These bite-sized takes on Animal Crackers are vaguely lightly spiced with a shattery crispness. Perfect as an unexpected treat. More
Yup. I used Bravetart's sprinkles recipes to make chocolate and mint sprinkles for my mint chocolate chip panna cotta "sundae" on my menu last spring.
These sound awesome! I love the idea of tobacco in desserts. I'd add a little tonka bean for that pipe tobacco flavor ;)
Another difference I see between this cake and most buttermilk pies is the inclusion of sugar sprinkled on top for a kind of creme brulee effect.
Whoops! 3/4 cup goes in with the yolks and 1 tablespoon goes in with the whites.
I haven't made or had buttermilk pie, but I consider this a little simpler despite the egg whipping, since it doesn't involve a crust.
Husband's signature collard greens have lots of bacon and some gochujang. Sooooo good.
Gunpowder. Also a fan of genmaicha, especially if it also has popcorn in it.
I haven't tried them with savory fillings. I would suggest using things with as little moisture as possible.
@film_score I guess I was thinking of their "gelato" which is skim milk-based and stabilized with pectin. I think if you were too get too creative with flavors, people would get picky about them. Salted caramel would be a e great idea, but some people are too picky for even that. It's possible to make wow-inducing vanilla ice cream, for instance mine uses twice as many vanilla beans as most other recipes, which are then blended right into the base after infusion. People will remember if a wedding had a great dessert, even if it was in a standard flavor. I went to a wedding once where no one , could believe the cake was actually delicious - standard red velvet but made by someone who knew what she was doing.
Huh, the allium thing explains why the same cat has a mortal hatred of them. She's freaky smart. She once beat the crap out of a bunch of scallions, and has jumped on the cutting board to assault onions before. Her name is Slappy.
But Haagen Dazs is stabilized crap! No, really. Homemade vanilla is in no way boring. And strawberry sorbet, made with perfectly ripe berries, is in no way similar to storebought.
This article gave me flashbacks to an event in pastry school where entrants had to make blended non-alcoholic drinks. I made gingersnap milkshakes. I spent every afternoon for almost a week making ginger ice cream at home with my one little freezer bowl. I transported it on the train during rush hour in a large bucket I'd gotten from school, wrapped in ice packs. I did not win. But the milkshakes were awesome anyway.
I came home from work one day to one of my cats in a depressive state because we'd given her kittens away the day before. I gave her some ice cream. Kitty cheered up!
I used to be a hardcore tea drinker but I enjoy both coffee and tea now. I would recommend looseleaf companies like Adagio with several different blends of chai for someone wanting to get into tea. This pie looks delicious, btw!
Well now I want to go to Hong Kong.
This is almost eerily similar to my next post! Minus the jasmine (but jasmine has been on my brain)
Hm. Maybe I should do an ice cream cake version of my peanut butter banana cake?
WELP now I know what we're doing with the rest of those ramps. Husband had already mentioned ramp dumplings. I foresee a weekend of dumpling sweatshop.
Thanks @Littauer! Those pop tarts really are good. The crust is so flaky it looks like puff pastry. They take well to any filling you use. I've combined things like papaya jam with cream cheese and banana jam with peanut butter. I don't know about using fresh fruit since the natural moisture in fruit is mostly cooked out in the jam-making process.
Things like cakes require very precise measurements, though if you know anything about baking you'll be able to play around with ingredients to attain different results. Scones and biscuits and even things like pie dough can be a lot more fluid, and it's very much about feel as mentioned above. I throw together unleavened things like granola and streusel toppings a lot without measuring anything.
Frozen strawberries were my favorite summer breakfast when I was a kid :3
Aaaaaaarg. Ok. Heading into the kitchen. Is it too early for a strawberry shortcake? Leftover buttermilk and cornmeal want to be friends.
I'm going to close this and not let my husband see it. He's a ramp fanatic. I actually now have to go make some ramp biscuits (his recipe be since I'm the pastry-oriented one in this marriage, I have to do all the baking...and most of the prep work). I might post them.
These desserts are all absolutely genius. LOVE the ideas. Stop tempting me, west coast!
Cigar aficionados, take note: this recipe makes serious use of your favorite indulgence. Smoke & Pickles flavors soft sugar cookie dough with chopped leaves, and the topping is a boiled down mix of molasses, coconut, and tobacco water. More
Laura Cronin, the dessert chef at San Francisco's lauded Italian mainstay Perbacco, relishes in finding the balance between savory and sweet and fruity and herbaceous. Her new spring dessert menu emphasizes these carefully tuned contrasts, while showcasing the best of the Ferry Building farmers' market's seasonal produce. More
When creating a new dessert, Greg Mosko can be inspired by anything from a pear to a BLT. For the past three years, Greg has been getting inspired as the pastry chef at North Pond, where his Cranberry, Ginger dessert is currently on the menu through the end of the month. More
Scott Ketchum and Steve Gonzalez were trying to raise money to open a pasta restaurant and market when they realized that few New York-based companies were making dried pasta for the retail market. So they started one. More
This is not your typical coconut cake and ice cream at The General. More
Until pie replaces pancakes, I'll have to make do with this jam. Filled with tart Granny Smith apples, juicy raisins, cinnamon, nutmeg, ginger, and a healthy shot of dark rum, it tastes exactly like my favorite holiday apple pie. It's insanely good on cornbread and pretty darn delicious on plain old toast, too. More
Even though they are readily available year round, for some reason I think of carrots as a spring vegetable. Maybe it's that their lively orange hue makes me think of regrowth and rejuvenation, or maybe it's just because they remind me of the Easter bunny. For whatever reason, every year when the warm weather finally hits, I find myself craving carrot cake. More
Fresh-from-the-orchard apple cider is the base for this easy jelly recipe. Drawing inspiration from my favorite apple desserts, I threw a few warming spices into the pot and swapped some of the white sugar for dark brown. The results taste exactly like caramel apples. More
The dark green leaves of the Republic of Tea's Milk Oolong tea are grown in the Fujian mountains of China. True to their name, the large, fragrant buds smell like condensed milk and even vanilla ice cream. More
These Red Velvet Cheesecake Brownies are rich, decadent and so perfect for Valentine's Day!... More
These delicious macarons look surprisingly like mini hot dogs!Sent to foodnetwork.ca by Mardi@eatlivetravelwrite.... More
After my Thanksgiving excesses, I needed to atone. I also needed to shake my head clear of the pumpkin-spiced everything clouding my culinary imagination. This sorbet was as easy to make as a pitcher of iced tea, but much more refreshing. More
A friend who tasted an earlier batch of this ice cream compared its flavor (very happily) to cigarettes. Needless to say, the recipe has been adjusted. Post adjustments, it's sweet and smoky with a slight black pepper kick, and deep spice aroma—but if you're looking to make cigarette-flavored ice cream, simply double the amount of black cardamom. Delish. More
The beauty of using starter for waffles is that the starter doesn't have to be completely active to still make a nice waffle. It's used for flavor more than anything else, so a sleepy starter from the fridge or a fiercely bubbling starter on the counter, or a new starter that's not quite ready—they're all just as good. More
This is the kind of chicken noodle soup I can get into. It's warming and comforting, with hunks of chicken meat and slinky noodles suspended in a rich stock. But this isn't some bland rendition. No, this soup is imbued with the haunting aroma of star anise and cinnamon, and tickled by the numbing sensation of Sichuan pepper. A sprinkling of chopped chile completes this assertive bowl of soup, which comes together surprisingly fast. More
[Photo: Kathy YL Chan] In the chaos of Midtown, Radiance Tea House on 55th Street is something of a second-floor oasis, a place of calm that houses a restaurant, tea shop, and bookstore all in one room. The tea... More
Konnyaku jelly - a healthy and tasty cool treat to cheer your little ones up.... More
Agar agar panna cotta is my way of making a light dessert suitable for a strict vegetarian diet. Agar agar powder is a good gelatin substitute for vegans and vegetarians. It's derived from seaweed and is cooked the same way... More
Mastic Greek Yogurt Panna Cotta with a Sour Cherry Sauce... More
Blueberry Custard Tart with a hint of Cassis.... More
Hash dog from the San Diego Fair... More
Creamy Zucchini Soup with Lemon and Barley... More
Delicious with a little kick. Perfect for a summer fiesta.... More
Strawberry Cheesecake Ice Cream... More
Individual Peach Pies... More
The color is gorgeous! Serious matcha green. That should be a Crayola color. Also yay ginger!