Whoa! SE office will not be same. Best of luck to you!
Anna, your post makes me smile. My ex-pastry chef hated his most popular dessert as well. It was the least adventurous on the dessert menu, and he had come up with it off the cuff only to satisfy the owners' requests for a sundae.
Dumplings for Chinese New Year and oyster po'boys for an early Mardi Gras. Plus some sort of experiment with sweets - maybe sunny citrus bars?
@atg117, HG gelato seemed to be a little lighter on the tongue than their ice creams. Melts away cleanly with about 1/3rd less fat.
@bobthebunny25, sorry I've never had Parkerhouse ice cream. I'm not sure I've seen it in the stores either. Where do you usually find Parkerhouse?
@peekpoke, one of the things I love about HG is their relatively simple ingredient list. In their gelatos, they use pectin and corn syrup to make up for the lesser amount of fat. Also, skim milk is first on the ingredient list instead of cream. No "natural flavors".
I just want to say: awesome main photo!
@Laura, I'm glad I'm not the only one who found the Gingerbread Peeps tasty. Makes me feel less guilty in enjoying them.
@Maise & Kelly, we wished to try the Sugar Cookie Peeps, but Target was out. I guess we didn't miss much.
how about something traditional like dumplings or black-eyed peas and rice?
The title alone for this post scares me. It just doesn't sound right.
Hot damn, that looks so good! Nice filling-to-pastry ratio and so nicely caramelized. Do you know how long they're making pistachio ones?
I took two born-and-raised New Orleanians here, and they loved it - even though they are firmly from the camp of traditional Creole cuisine. I think it was the ribs that did it.
Thanks, Becky! Those bagels were a cool novelty to try. The sweet potato bagel is still on my mind.
Correction: Saw it at Whole Foods Tribeca today for $11.99. Still wondering why it's different at the market though.
Such a great picture! It's oozing cream. The crumb looks nice and fluffy.
FYI: Just stopped by HBK's market stand on 97th St today. I was told that the stollen is available by pre-order only for pick-up at a market or HBK Almacen between Dec. 19th and 23rd. For $18. And I have yet to see it at a Whole Foods.
@Ben: This stuff looks great! Any thoughts on sweets from the Union Square Market?
Saltie in Williamsburg has eccles too. Or at least they used to.
I'm guessing you're looking for something besides s'mores? Marshmallows sound like a good mix-in for cookies or melted into a sweet pressed sandwich (like a fluffer nutter sandwich: bread, marshmallow cream and peanut butter). Or if you have enough of the pumpkin marshmallows, you try something I've been meaning to try - making a thin circle of rice crispy treats to put in a layer cake.
And who won the Cherpumple Off?
Dang...Did the pie crust stay crisp, or did it get soggy?
@Traveller & idaloveyou, thanks for the encouragement! Your dough rose nice and high? I've read that enriched doughs (high in butter/eggs) do not rise as well unless the gluten is well-developed and/or the butter is added gradually after the first rise.
Maple candy or cotton candy from the Union Square Farmers' Market
Jam from Anarchy in a Jar
Bialys from Kossar's or Hot Bread Kitchen
This article really made me think about how grateful I am to be relatively unscathed by the hurricane. Have you heard anything about how the farms in this area are faring?
@ Tupper Cooks! - me too! Made an apple pie yesterday. Still contemplating what to make today.
I've always wanted to make panettone but do not have a stand mixer. And my arm strength is about average (usually get tired after about 5 to 8 minutes of kneading). Do you guys think I can still turn out a well-risen, tender enriched yeast bread by hand? Any tips?
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Along the lines of what other SE'ers said, I'd go with making trifle, a quick cream tart/pie, as a filling between 2 cake layers or slathering on top of baked puff pastry with some fruit.