A Life in Baking, Pastry, and Libations.
Sweet pastry dough is topped with lemon-infused mix of frangipane and pastry cream. Slices of eggplant and apples are layered on top of the cream and sprinkled with granulated sugar and vanilla powder. The third layer is also drizzled with olive oil to keep the fruits moist during baking. Bake in a slow oven for... Continue Reading →
Rachal is an Armenian pumpkin candy, although the pumpkin is not candied in the traditional sense. The pumpkin is first soaked in slaked lime for 24 hours. The pickling lime does just what the name suggests: it keeps the pumpkin firm and crisp so that it retains its shape and texture after candying. The pumpkin... Continue Reading →
For some strange reason, corn is one of those foods that people prefer to be sweet, really sweet, but balk at the idea of using it in dessert. At least, this is true in the United States. Corn pudding is a traditional Brazilian dessert used to celebrate June Festivals, while corn ice cream and sweet... Continue Reading →
With the brisk chill of autumn approaching, our appetites crave hearty comfort food. It's an awkward time for pastry as summer fruits drift slowly out of season but fall crops have yet to come to fruition. The nights may be chilly but the days are still too long for the cinnamon-scented warmth of pumpkin pie... Continue Reading →
With our predilection for picture perfect food, the boniato has been slow to catch on in North America. It's a turnip-shaped tuber with tough, gnarly, purplish skin that is never devoid of dirt, no matter how hard you scrub. Once cooked, the creamy colored flesh tastes sweet and buttery, faintly reminiscent of chestnuts. The boniato... Continue Reading →
Newly anointed Executive Pastry Chef Ghaya Oliveira of Restaurant Daniel (formerly of Boulud Sud ) is the brains behind this underrated feat of dessert lusciousness: the grapefruit givré. In case you're wondering, "givré" is French for "covered in frost." Buried in a frozen grapefruit shell, below a crown of halva and a caramelized orange tuile, lies a... Continue Reading →
Buttery. Salted. Caramel. 