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 went to LA and met someone I have admired for years on instagram, not only for his beautiful photos of delicious food, but also his generosity and quickness to laugh and enjoy himself while he works. Donal and Sofie Skehan are even more delightful, funny and inviting in person than they appear on instagram, which is a nearly impossible statement. We chatted like old friends as their adorable son, Noah, smashed strawberry, after strawberry into his eager mouth. We then set out to create a Lemon Curd Fool with Summer Berry Salsa. First we went into his yard to pick the lemons off the tree, as one does in LA. I had so much fun and at the end we got to eat our delicious dessert together. Such a wonderful visit and you can watch Donal and I FOOLing around in the kitchen on his incredible YouTube channel (video below) and I’ve shared the recipe there as well.
When I was in middle school I lived in Westport, CT and would take the train into NYC to spend the weekend with my late aunt, Melissa. She worked in the film industry and seemed impossibly sophisticated in her fashion and food. A favorite tradition was having breakfast at Sarabeth’s. We’d order perfect popovers, which were puffed to the heavens and slathered in her homemade marmalade and/or honey butter. They reminded me of the puffy pancakes my friend Sasha and I had made (when we were just tiny kids) in our commune kitchen, but so much more delicious and light. The perfect popover is crisp on the outside, tender and airy on the inside and at its very best when served right from the oven. This is a super easy and yet very impressive recipe, that even a first time baker can master and feel like they’ve made magic.
The short video I made for these popovers is my first YouTube video in quite some time. When you go to my YouTube channel you will find some vintage Zoë, feel free to ignore those, unless you need a good laugh or want some earnest cake decorating advice. The short video was filmed by Charlie at Lilacs Media. Read More
This is an updated post from one of my very first blogging efforts back in 2007. The recipe is wonderful, but my photos were a bit rough back then. You can see them at the end of the post, I kept them, because they are sentimental. This Holiday Sugar Cookies recipe is perfect for simple cut out cookies and for building a more intricate house. I live in a big house that makes me think of a wedding cake or confection. I have been meaning to create it out of cookies since I moved in and I finally did it. I think it will become an annual tradition and I imagine I will get more and more detailed with every try. This one was so much fun. I am lucky to have the original blueprints for the house, so it made it easier to trace the outline of the house, but I just approximated where I to, since it didn’t have to be built to stand for very long! 😉
2007 Post: My aunt Kristin is a great collector of recipes. She sends me packages of them, often! The recipes come from magazines, books, cooking shows, gourmet grocery stores and various people she meets. They are far too numerous to try all of them, but I use them as a constant source of inspiration. This past week, just in time for Christmas she sent me a sugar cookie recipe by Dorie Greenspan she had clipped from Bon Appetit and a set of snow flake cookie cutters. I am always searching for the perfect sugar cookie. I’m not sure yet if this is THE ONE, but it is really great. The flavor is not too sweet, slightly lemony (because I added the lemon zest) and the texture is crisp but not at all tough.
I decorated the cookies and house with royal Icing made with lemon juice, which is tasty, quite stunning and strong enough to hold up as the glue for the house. I’ll admit that I love the fussy work of intricate decorations on sugar cookies. It is the closest I will come to ever using my BFA from college. If you don’t share my enthusiasm for precision piping then just sprinkle them with colored sugar like my boys did and they are delicious and festive!
Obviously this recipe and technique are great for Valentines Day, Easter and any other holiday or special occasion when you celebrate with sweets! Which means every day…
This Honeycomb Banana Layer Cake is inspired by Cadbury Crunchie Bar candy my husband ate as a child growing up in Montreal. He’s been asking me to recreate the chocolate covered honeycomb (sponge toffee) candy and I am finally getting around to it. Now that I’ve had it, I regret not making it decades ago. I made this banana cake with a coffee flavored honey meringue buttercream, the honeycomb candy seemed just the right garnish for the top. The name comes from the honeycomb look of the candy and not because honey is in the ingredients. I added a touch of honey, just because it seems like it should be in there, but that’s not the traditional way Cadbury Crunchie Bars were made. You can watch me make this cake and honeycomb candy in my instagram video.
We went from 16″ of snow to 80 degrees in two weeks. My mind spun into summer mode in about 10 seconds flat. We Minnesotans can’t adjust to the warm slowly or we may miss it. So, in my mind it’s summer and that means ice cream season. My friend, Sarah Kieffer, from the Vanilla Bean Blog and the fabulous The Vanilla Bean Baking Book, has been talking about no-churn ice cream for years. She’s one of my favorites (baker, blogger, book creator, photographer and human) and yet, I wasn’t listening when she said it was SO easy and delicious. Ugh, sometimes I’m just too wedded to the traditional ways. Well, I’m here to tell you that I should have paid attention earlier, but at least I am on board now. I won’t give up my ice cream maker, just because it’s super fun, but Sarah’s no-churn ice cream will play a major roll in this summer’s desserts.
I also made her deep, dark, chocolate sugar cookies to sandwich the coffee ice cream between, which made for the perfect ice cream sandwiches. The cookies are incredible all on their own, but with the intense coffee flavor of the ice cream they are sophisticated, a touch edgy and a perfect grown-up dessert that kids will love too, but make it with decaf! The cookies have enough body to hold up to the ice cream, but they don’t turn to stone when they are frozen, so they are perfect for this marriage.