On mother’s day, I personally think there should be over-the-top displays of appreciation and beauty. This will come in the form of children helping their mom plant flowers in the garden, cleaning the garage, a foot massage, a favorite meal (basically anything cooked by someone else) and, of course, a gorgeous dessert. After eating the aforementioned favorite meal, she may long for something light and ethereal. Meringues. This is one easy recipe, served three different ways. It can be made by children of all ages, maybe with a little help from dad. By adding flavors to the meringue, you can personalize the dessert.Read More
Almost 13 years ago I had this chocolate banana bread pudding on the menu at The Local, where I was the pastry chef. It was hands down the most popular thing we ever made. Perhaps its success is due to the blend of the comforting banana bread and decadent chocolate ganache, all baked together in a warm pudding. Then I served it with roasted banana ice cream, which takes it to new heights, but I also love it with a bittersweet chocolate ice cream. Try both and decide.
Last night I needed something to bring to an Oscar party. I love the Awards and all the pageantry that goes with it. Watching the show is an annual event with two of my closest friends and my step mother. We sit on the couch in our pajamas and critique the outfits on the red carpet. The evening is the perfect blend of our ultra-casual-comfort while we watch the over-the-top formal event. This chocolate banana bread pudding just seemed to match the contrast; elegant comfort food. Read More
Sometimes great ideas can come from the strangest places. Who would have imagined that spending my birthday, in the rain, making S’mores with people I didn’t know could have been so much fun and such creative inspiration? In November my good friend and partner in many culinary adventures, Jen, treated me to a luxurious night at a resort. As bad luck would have it, it was pissing rain all night, which may have stopped the average souls from sharing a bottle of wine by the beach. Jen and I bundled up, grabbed blankets, umbrellas and sat in the rain by the fire. Apparently this scene was odd enough to attract the attention of a lovely, adventure seeking couple (Sue and Anton), who pulled up a soaking wet bench and joined us. The only thing missing in this rather bizzarre setting were sticks with marshmallows. Not for long! Sue disappeared and came back with a “S’more kit.” It seemed perfectly right at the moment to be drinking a lovely bottle of red wine and singeing marshmallows in the fire, while balancing an umbrella. They were perfection, albeit too sweet and not as good as I remember them from childhood. The concept of chocolate sandwiched between graham crackers and toasted puffs of whipped sugar is brilliant, but once you hit 40, one’s taste-buds crave a little more complexity and less unadorned SWEET.
This moment deserved remembering and the S’more begged to be reinvented. This small bite of homemade cinnamon graham cookies, chocolate ganache and toasted almond meringue is my take on the classic. But, I added a hidden treasure. Under the cloud of meringue lies coconut and a candied pecan. The texture and richness of the nut are just what the S’more was always missing for me. I suggest you bring them to a superbowl party, but leave a few at home to snack on later. Read More
I have so much to be thankful for this year. From the health and well being of my family, to the fact that my computer is back up and running. Sometimes it is the small stuff that really snaps us into a space of giving thanks. As those of you who follow me on Twitter and FB know, last week was my birthday and it was quite a memorable one. My adorable boys brought me coffee in bed and we sat and talked. The fact that they sat still long enough to hang out was remarkable and a gift. After that loving moment passed, they were off and running and I changed the course of my day with a single move. I jostled my coffee cup and spilled the tiniest bit on my laptop. I swear it was no more than a tablespoon, but that is enough to ruin your day, week. My husband took the lifeless piece of equipment to the genius bar at the Mac store, as I salvaged the rest of my birthday by taking a photography class with Susan Powers. Nothing like creative inspiration to lift your spirits. Not only were the geniuses able to fix the computer, but I didn’t lose anything. Small miracle. The price I paid was being without a computer for nearly a week, which in the end was like a forced vacation. After being on book tour, it was a much needed, albeit unasked for, rest. So, yes, I am actually thankful that my computer was down for the week, although next time I will just turn it off.
Some of my favorite Thanksgiving desserts from past years:
Here is a post I did on the difference between a Sweet Potato vs Yam? Turns out there is quite a debate.
I hope your holiday is filled with joy and you manage to keep your motherboard dry. Happy Thanksgiving!
I have to admit this recipe was an accident, a happy one, but a mistake nonetheless. I was going to post on shortcakes, with balsamic roasted strawberries. I was mixing up the biscuits and got distracted, probably by something I read on Twitter. I added way too much buttermilk to the dough and they were no longer useful as biscuits. How disappointing to have a recipe in mind and then blow it.
These weren’t just any biscuits, they were made with cheddar cheese, so they would have a slight sharpness to them, which I find a perfect compliment to the sweet berry filling. What to do? There was no way I was tossing these beauties, but they were too soft to work with in the traditional way. Then it hit me, COBBLER.
All the same ingredients, but baked together at one time, even better. I added blueberries, fresh ginger and lemon zest to the strawberries and topped it with my sticky biscuit dough. Thanks to my inability to focus yesterday, I have a new favorite dessert!Read More
Banana pudding is a thoroughly classic Southern dessert. It comes in many forms, but almost all involve vanilla pudding with slices of bananas and a layering of vanilla wafers. This combination, quite frankly, reminds me of going to Morrison’s Cafeteria with my grandmother in Clearwater, Fl. Although I have fond memories of those outings, the food was neither good, nor memorable. It seems to me that banana pudding should be made with bananas, not just as an accessory. This may be a conclusion based on the fact that I only had two overly ripe bananas in my fruit basket when this recipe came to me. I pureed them and added them to the vanilla pudding as I whisked it. The result is a rich flavor, which beats the pants off of the unnatural “banana extract” or liqueurs many recipes call for and it has a silky smooth texture. I thought it should be topped with something warm, caramel-y and have just a slight bite of Bourbon. Banana Foster on top of the pudding, an ode to Mardi Gras! For those who just can’t fathom banana pudding without vanilla wafers, by all means you should crush some up and sprinkle them over the top.
I’d like to thank YOU and Babble.com for voting Zoë Bakes on to the list of Top 100 Mom Food Blogs 2011! It is a crazy honor to be listed with such talented women. Read More