I think a pavlova is the perfect holiday dessert. It is beautiful enough to be a centerpiece on your table, so light that it can follow a big holiday meal and its flavors can change with your every whim.
This Boozy Cherry Pavlova was inspired by the cherry cordial filling in the chocolates that are a holiday stocking tradition in my house. I cooked the cherries in champagne, cherry juice, and just a touch of sugar until they created a boozy syrup. This can be done with just juice for a virgin cherry variation.
The pavlova also has a layer of lemon curd and lots of whipped cream. “Man, this is delicious!” was the response from my always willing (and very opinionated) taster (and husband). You can see how I baked the pavlova in this shape in my “Pavlova” IGTV on Instagram.
So many people asked about baking Mini Pavlovas that can be individual servings, so I created a video for that too. The recipe and directions are below, but to watch me make the mini Boozy Cherry Pavlovas and how I fill them, watch this mini pavlova IGTV video.
If you are looking for the equipment I use in any of my recipes, you can find them all here, on my ZoeBakes Kitchen Essentials page, where you can also find my list of favorite cookbooks and sign up for any updates – I add to it with every post. Read More
I’ve known my husband and his family for 30+ years and in all those decades there is a story about a cake that has been the heart of my career goals. Just to be clear, this is not the cake. This flourless chocolate hazelnut cake is AWESOME and I’m very pleased with it, but it’s not the cake my husband wistfully remembers from his childhood. I have never had the mythical cake, which is my excuse for not being able to recreate it. The joke in my house is that the day I am able to bake that one (hazelnut sponge with whipped cream and canned peaches) I can retire. So, maybe there is part of me that just isn’t ready to nail it.
Okay, let’s talk about this chocolate hazelnut cake. It was inspired by the aforementioned favorite of my husband and a flourless chocolate cake in the book, Bake from Scratch, by Brian Hart Hoffman. For those of you not familiar with this book or Brian, he is the talent behind @TheBakeFeed on Instagram. You should be following them and me, for that matter! You’ll find my feed at @zoebakes where you can keep up with what I am working on every day and watch my video stories, which is my newest playground.
This is like the most elegant brownie-cake you’ve ever had. That really doesn’t do it justice, but you know that fudge texture of a perfectly baked brownie, where the top has a nice crust and the inside is smooth and rich. This is that, but even better and somehow lighter. I gilded the lily with the candied hazelnuts, because it is my favorite man’s birthday and he deserves to have all the fancy bits. Read More
Don’t be fooled by the picture, this is a cheesecake, not a sponge cake. I have seen Japanese Cotton Soft Cheesecake all over the internet for years, but hadn’t come around to trying it until now. My fellow instagram baker, Silvia Colloca, just sent me her latest cookbook, Love Laugh Bake!, and she has a version of this internet sensation made with mascarpone. The name, cotton soft, refers to the texture of the cake, which is far lighter and almost soufflé-like compared to the New York or custard style cheesecakes in my repertoire. Silvia also used fruit in the batter, so there is a layer of berries that rest along the bottom, creating a base in this otherwise crustless cheesecake. In her book she uses blueberries, but I had raspberries on hand and they worked perfectly. The only other change I made was to use gluten-free flour (there is very little flour in the recipe, so it adapts without compromise), since I was bringing this dessert to a party and the host is gluten-free. It was a big hit and I will be making this cheesecake again and again.
You can watch me make this cheesecake in my instagram video and Silvia has generously shared the recipe below.
Inspiration can come from the craziest of places, including a nail salon. My friend and I were having our nails done when a man carrying stacks and stacks of baskets filled with Rambutan (see the pictures of the fruit and my sassy pedicure on instagram), a tropical fruit related to Lychee, walked in to sell them. Apparently he drives in from Florida with a truck full of fruit on a monthly basis and we just happened to hit it right this time. So, we walked out with sassy toes and 10 pounds of Rambutan. What was I to do with 10 pounds of this unusual fruit? I headed straight to Instagram and asked my community there what they would do. Sorbet and panna cotta came up several times, so, here you go, my interpretation of those suggestions, Coconut Panna Cotta with Tropical Sorbet.
I added the caramel spiral to the top when I heard that Aretha Franklin passed away. During my very first job in catering, back in the 1990s, we catered a charity event at the Viking’s Stadium for 3000 people and Aretha Franklin was performing. It was the one and only time I saw her and I will never, ever, ever forget it. I have no idea what the dessert was, likely an opera torte or something equally regal to serve such a legend, but I do remember with painful clarity that we had to make 3000 sugar spirals to balance on top. They are not hard to make (you can watch me do it in the instagram video), but they are a tricky dance of timing and they’re as delicate as paper thin crystal. And, don’t get me started on sugar decor and humidity. It was a level of stress that only the craziest of people thrive on. After we put down the last plate of dessert we ran to watch Aretha in her fur coat sing to the angels and all the stress of that event melted away!
The first time I had a true French macaron was while sitting at the now shuttered WD50 in New York City. It was the wild child restaurant of chef Wylie Dufresne, who was one of the first American chefs to deconstruct ingredients and synthesize them into new forms.
It was all very mysterious and pretty tasty, but the most memorable thing we ate that night came out of my cousin’s purse. Samira works in the fashion industry and lives an impossibly global and glamorous life, which includes frequent trips to Paris. She and her brother, Riad, who was sitting with us, had a tradition of sharing a particular pastry from Paris every time she went.
She pulled out the box and nonchalantly pushed it to Riad. This was so normal to them, that they barely acknowledged the act or the beautiful box as anything special. I, on the other hand, was near crazy with anticipation and finally told them to “open the &%$#ing box.”
Inside were perfect, and I do mean perfect, macarons. They were like jewels. All different colors. Pink, gold, lavender and jade. They were delicate to the point of brittle on the outside and like a cloud on the inside, with a layer of super rich ganache or buttercream.
I’ve made macarons, but they were never as ethereal as the one’s Samira brought home from Ladurée. This is no surprise. I was happy enough with mine and they were cheaper than a trip to Paris, but still not perfect. Then I watched Colette Christian’s Craftsy class on miniature French pastries and I figured out the small tricks I’d been missing. Turns out they are much easier than I thought. I’ve been making them constantly ever since.
This last batch I made for Passover and colored them purple to honor Prince. His passing has struck me in a deep way, deeper than I would have ever expected. His music was the soundtrack to my entire high school life and that was long before I moved to his hometown.
Back in the day I choreographed a dance to “Little Red Corvette” to audition for the dance program at my school. I danced my heart out to that song and got into the group. We were hardly Alvin Ailey, but it was my whole life at the time. I remember that audition like it was yesterday.
I just hope Prince had even an inkling of his profound influence over so many people, not just musicians, but all of us who loved his music. I wish he could see how the world has exploded into a party to honor his legacy. Purple macarons and dancing in my kitchen are what I have to offer the celebration.
My story with sugar is long (my whole life long) and a bit convoluted. I was raised by hippies in the the 1960s. We lived on communes, as one did. Until I was about 7 it was really the only life I knew, so never struck me as unusual. It wasn’t until I started to attend school that I understood that my life in the Northeast Kingdom of Vermont wasn’t the way the whole world lived. It was sugar that was the first and most profound indication. I’d grown up thinking (being lead to believe) that raisins and other dried fruits were candy. I was perfectly happy with this, until I went to kindergarten and someone produced a Twinkie from their Mickey Mouse lunch box. WTH is that? I was mesmerized and completely distracted by this sweet smelling cylinder of cake. I must have convinced that kid to give me a bite and there began my obsession. It became my life’s work to get more of it. This was no easy chore, considering all I had to trade were peanut butter and honey sandwiches. And when I say peanut butter, I mean the kind we ground ourselves and honey from our bee hives, on bread my Aunt Melissa made from wheat we milled. Today that sandwich sounds like heaven, but wasn’t so popular with those kids eating Ho Ho’s and Twinkies. Every once in a blue moon I’d score something sweet and be amazed.
Eventually in college I went through a naturally sweetened phase. I couldn’t exactly admit that my parents had been right to deny me all the sugary snacks, but I found myself pushing them aside for honey and maple syrup. This was right around the time I started to bake and was really curious about how to make baked goods that were delicious and had a wonderful texture, without sugar. There weren’t a lot of people doing this, not in a graceful way, and I didn’t have the skills to make the recipes up. I eventually went to culinary school to figure out the food science behind baking, with a notion that I’d retool pastry with natural sweeteners. But, their pantry was stocked with sugar and I was too impressionable to resist. I loved what the sugar could do. I was fascinated not only by it’s ability to transform flavor, but it’s ability to take on structure. When heated to just the right temperature I could make candies, both hard and soft, or spin it into gossamer threads. I didn’t really look back to honey and maple, except as a flavor, until I had my boys.
You guessed it. I didn’t let them eat sugar until they discovered it on their own. Yep, I did exactly what my parents had done, and I was a pastry chef. They were little and just didn’t need the sugar, then they got bigger and had a similar discovery that I went through. I wasn’t as hard core about denying them sugar and how could I be, since I worked with it all day. I think I struck a healthy balance and my boys ate their fair share of sweets, but all homemade and I think they didn’t have a Twinkie until they could pay for it themselves and they weren’t as impressed as I had been.
Don’t get me wrong, I still love sugar and all that it can do. I also love playing with honey, maple, agave and other natural sweeteners. They have some nutritional value, true enough, but more importantly they are amazingly delicious. Back in the day, when I was going to culinary school, everyone there looked at me crosseyed when I wanted to make meringue without sugar. Now there are many books on the subject and I am creating all kinds of gorgeous treats that even my folks would have allowed me to eat in my commune days.
These Tea Cup Rose Cakes have no sugar. NO SUGAR! They are also gluten-free (not an issue for me, but is for many of my friends and readers), Dairy-free (if made as the recipe was written, but I did use butter). And, they are delicious and so beautiful, no one will ever know they’re remotely healthy.