It’s 90°F in the shade and I just can’t bring myself to fire up the oven today. So, the only reasonable thing to do is make a 4th of July Baked Alaska with homemade ice cream and top it with flaming meringue. If you don’t want to make your own ice cream, then just get your favorite store bought brand and layer them up in a loaf pan. I used strawberry, coconut and blueberry ice creams to create the red, white and blue stripes. Okay, they’re pink, cream and purple, but the intention was right and I say close enough.
You can go as crazy or quiet with your meringue, but lighting it on fire with kirschwasser (cherry flavored booze) shouldn’t really be optional. If you don’t want the booze, just use your blow torch and you’ll have the same effect without the alcohol.
I wait all winter long for the rhubarb to pop up, signaling spring has arrived. Then, way too fast, the precious plants are bolting and done for the season. In a panic I pick all the rhubarb from my dad’s garden to bake it and freeze the stalks for a treat later in the year. My dad delivered rhubarb this weekend, on the same day I received Sarah Copeland’s dreamy new book, Every Day is Saturday. Her recipes are simple enough for Tuesday dinner, but festive enough to serve at a weekend party. I went immediately for the Rhubarb Berry Crumble, because it is one of my most treasured desserts. In fact, if I had to pick ONE favorite dessert, I would say anything rhubarb and baked into a crumble is always a winner. Sarah’s version is just the right amount of sweet, to take the edge off the puckery pink vegetable, but still tart enough to be true to rhubarb’s best quality. Her crumble is buttery and rich, which is a perfectly balanced partnership with the filling. My only issue with the recipe is that it wasn’t large enough to have leftovers for breakfast. Luckily, she gives instructions for making a bigger batch, so you can have it for dessert or breakfast or both!
Chocolate Fudge Cake with Strawberry Salsa and Candied Flowers. It’s been several years, closer to two decades, since I worked in a professional kitchen as a pastry chef. After all those years, I still miss it. Every time I eat at a great restaurant, I wish I was in the kitchen to watch them create the magic. It is magical, but it’s also a crazy amount of work and a super-charged and stressful environment. I left that world shortly after my first son was born (yesterday was his 20th birthday), because it is a hard life on a young family. The hours are long and all the wrong times; nights, weekends and holidays are in high demand. To stay connected to the restaurant world, I’ve consulted on dessert menus. Creating the pastry program gives me all the joy of being a part of the action, without having to be on the line to create the food during the rush of service. The best of both worlds for me. I also stay connected by fawning over restaurant accounts on instagram. One chef I met on instagram, through a web of industry friends, is Neal Fraser. He has an acclaimed restaurant in LA called Redbird.
I just happened to be in NYC when Chef Fraser was going to be cooking, along with fellow LA chefs from The Strand House, at the James Beard House. He invited me to join them for the event (or perhaps I offered (begged him) to let me help and he graciously agreed.) Either way, I found myself in the most iconic kitchen in NYC, cooking with some of the most talented chefs of LA. I don’t really have a bucket list, but if I did, this would be on it. Chef Fraser was in charge of dessert and together we made a chocolate fudge cake with strawberry sauce, chocolate cremeaux, candied violets, sugared pansies and a quenelle of ice cream. You can see pictures of the dinner, the dessert and meet the chefs in my instagram video and watch the James Beard Live Stream of the kitchen as we prepared the meal.
The inspiration of a Cherry Semifreddo goes like this…I recently spent time in New York City and had the great fortune of meeting some of the wonderful people I otherwise only knew on social media. It still seems incredible to me that I can befriend people online, while working alone in my midwestern kitchen. These folks have been my inspiration, my support and my friends. However, it is even better to spend time with friends in person and that’s just what I did. One of the events I attended in NY gathered several of these folks and I had the opportunity to meet so many more, including Hetty Mckinnon, who writes about family, gatherings and delicious food. It just so happened that her newest book, FAMILY, was about to launch and she invited me to an intimate gathering at her Brooklyn photo studio to celebrate. Her food was EXACTLY how I choose to eat! Although I am not vegetarian, I go for clean, bright, bold flavors, in simple, but exciting preparation that don’t take me all day to make. Since I am baking all day and don’t often have time to cook. At her party she made an olive oil cake that blew my mind, which is in the book and I’d buy a copy just for that recipe.
I made this cherry semifreddo based on her recipe, because I LOVE a semifreddo and it is one of those under appreciated desserts and because we met at the Cherry Bombe Jubilee, so it just felt fitting to celebrate that with a special treat. A semifreddo is a cross between ice cream and mousse, but doesn’t require any special equipment to prepare. The texture is smooth and luxurious when allowed to sit at room temperature until it just on the verge of melting, but still partially cold, hence the name.
I purposely waited until after April 1st to post this little Disco Party of a Chocolate Microwave Mug Cake, because I didn’t think you’d take it seriously enough. It’s very serious! 😉 The recipe comes from one of the most celebrated pastry chefs of our time, Christina Tosi. Her new Milk Bar book, all about cake, is full of playful, but delicious cakes. This molten chocolate microwave mug cake is in the same chapter as crock-pot cakes and there are 50 pages dedicated to cake pops, sans the stick.
Cake truffles are a catering trick we used to do in professional kitchens to use up the cake scraps and make truffles that were quick and delicious. Christina has lots of fun flavors. I generally go for a recipe in a new book that introduces a technique I’ve not tried before, so baking in a microwave seemed like a good challenge. I was late to buying a microwave, but my boys begged me for it. Now, I am the only one in the house that uses it, mostly to melt butter, but that keeps it pretty busy. Well, as you’ll see from my instagram video, I mastered it.
It’s a cheeky recipe, but I promise, it is one of those cakes you’ll rely on when you need to indulge at midnight. Just you, Donna Summer and a crazy satisfying mug of chocolate cake. I added Caramel-Peanut ice cream to the top, because who eats chocolate cake at midnight without ice cream? Watch me make this cake and disco my hair in my instagram video.
When I was at the University of Vermont studying theater, studio art, English lit, philosophy, photography, Latin, art history and everything else a Liberal Arts Degree offers, I decided to throw a business class into the mix. Truth is, I was just fulfilling a math credit requirement. I learned how to balance a checkbook and some basic—very basic—accounting, which went something like this … don’t spend more than you make! Then the professor had us write a business plan. It was the mid-1980s and I grew up eating Mrs. Field’s, David’s and Famous Amos cookies, which were the “gourmet” cookies of the day. While in college I was also the “baker” at a favorite breakfast joint in Winooski, VT and spent my free time baking to relax after classes. So, I wrote my business plan based on a fictitious cookie company called Zoë’s Cookies. I can’t remember how I did in the class, but six months later I was standing on Church Street in Burlington, VT, selling my cookies from a hand-pushed cart.
This post is your chocolate chip cookie primer: the result of what I learned making those cookies and the countless batches I’ve baked in the 32 years since then. This post offers a really great chocolate chip cookie recipe, but it is also a Chocolate Chip Cookies 101. I want to explain what the ingredients do to a cookie and how baking can change them. You can tweak your cookies to be just how you like them using my cookie guide towards the bottom of the post. Read More