Category Archives: Desserts

More winter pies

Here in March, there’s still a little time before we see the first blush of rhubarb at the markets. To distract from the cold, I’ve assembled a collection of pies from my archives over at Serious Eats to satisfy your seasonal sweet tooth. Be sure to click through to find the articles and accompanying recipes.

All photographs by Lauren Weisenthal

Peanut Butter Mousse with Banana Pie

Cranberry Apple Slab Pie

Buttermilk Pie

 

Apple Crème Fraîche Pie

 

Extra Smooth Pumpkin Pie

 

Coriander Key Lime Meringue

 

Chocolate Cream Pie

 

Salted Chocolate Pecan Pie

 

Eggnog Cream Pie

 

Winter Fruit Tart

 

 

Comments (0)

Some pies for winter

All Photos by Lauren Weisenthal

Cold temperatures can limit our produce choices, but citrus comes into season just in time to save the day. I’ve been featuring a variety of winter fruit pies for my column over at Serious Eats, including the Key Lime Pie pictured above, and the banana cream and lemon meringue pies below. Click through for full posts and recipes.

Banana Cream Pie

Lemon Meringue Pie

Comments (0)

Christmas Sweets

All photos by Lauren Weisenthal

Leading up to Christmas, I’ve been doing some new techniques posts over at Serious Eats. There are some slideshows to help folks through the process of making a classic French yule log cake, the Bouche de Noel.

My favorite part of this cake is, of course, the mushroom meringues. I love Maida Heatter’s recipe in her Book of Great Desserts.

Speaking of Christmas candy, I also had a lot of fun messing around with recipes for torrone, the Italian nougat candy. Watch for that recipe over on Serious Eats on Monday. Merry, Happy!

 

 

Comments (1)

More Thanksgiving Pies

All photos by Lauren Weisenthal

Caramel Apple Pie

Bourbon Pumpkin Pie

Bacon Mince Meat Pie

Sweet Potato Pie

Cranberry Walnut Pie

I did a week of pies for Thanksgiving over at Serious Eats last week. Be sure to click through for the recipes!

Comments (0)

Pre-Thanksgiving Pies

All photos by Lauren Weisenthal

Over at Serious Eats this week, I featured a couple of pumpkin pies for Thanksgiving. In the photo above you can check out the Pumpkin Mousse Pie, and below a Classic Pumpkin Pie. Both versions are similar in flavor, but the mousse pie has a much lighter consistency. Follow the links to the full article and recipes, and watch for a special edition of Pie of the Week – featuring five days of pie in a row! My rolling pin is getting pretty fatigued.

Comments (0)

Pies Pies Pies

All photos by Lauren Weisenthal

It’s been a while since I’ve written here, because I’ve been busy writing two columns over at Serious Eats for their Sweets blog. One is a column called Sweet Technique, where I talk about techniques in the pastry world and break them down step-by-step in photo slideshows. The other is called Pie of the Week, which is pretty much how it sounds. Here are some photos of the pies I’ve created for the blog so far:

Blueberry Pie

Blueberry Pie

Chocolate Silk Pie

Chocolate Silk Pie

Creamsicle Pie

Creamsicle Pie

Sour Cherry Pie

Strawberry Rhubarb Pie

Sweet Cherry Pie

Peach Pie

Make-Your-Own-Sundae Pie

Pear and Frangipane Pie

Coconut Custard Pie

Plum Meringue Pie

Cheddar-Crusted Apple Pie

Pecan Pie

There’s one every week, so check them out each Thursday! And, there will be even more leading up to Thanksgiving!

 

Comments (0)

Fromage Blanc Panna Cotta ~ Rhubarb Two Ways ~ Crispy Almond Phyllo

This post is an installment from the ongoing Dessert FourPlay project, in which I prepare and write about all of the desserts in Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini. For more on this project, click here.

I just have to reiterate, it’s so good to be back. Back to blogging (although still working through the issues that have caused all the pictures from the past six months to go missing), and also, back to Brooklyn, where I’m picking up shifts at my beloved Brooklyn restaurant while I look for my next internship opportunity. I’m delighted to report that for the first time, I’m getting paid for the work that I’m doing. Officially, one year after leaving my desk job and almost one year after starting at the French Culinary Institute, I’m cooking “professionally”.

It’s reassuring that there are some constants shared by my two restaurants so far, as the chefs at both the ritzy, Michelin-starred Manhattan restaurant and the humble Brooklyn kitchen grabbed onto the big summer season opener, rhubarb, with gusto. (At the former, a certain very famous executive chef burst into the pastry kitchen one morning and demanded “zee sexy rhubarb!” for a spring photoshoot – these are the moments to which we unpaid students cling) And while I’ve waited until it was almost too late in the waning rhubarb season, I couldn’t resist the urge to pay homage to the vegetable I’ve come to love as one of the greatest pastry ingredients of all time.

There are several rhubarb recipes in the book, but I selected this one because of the unique ways it showcases the rhubarb, first as a vehicle for acidity and sweetness in the form of a pickle, and also a mellow version, full of earthy wine-poached flavors. The best thing for me about both kinds was the pleasant opportunity to eat rhubarb nearly raw and still crispy.

Read More »

Comments (1)

Cheese Doughnuts ~ Meyer Lemon Confit

 

This post is an installment from the ongoing Dessert FourPlay project, in which I prepare and write about all of the desserts in Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini. For more on this project, click here.

Oh. My. God. I just loved making this so much. First off, there is the doughnut component. As in, the dessert item that brings my two favorite culinary worlds together – bread and pastry, and throws in my favorite guilty pleasure – fried dough rolled in some sort of sweet granulated substance, just for good measure. Then there’s the subtle, mellow, slightly sweet and oh, so creamy cheese filling. And, the bright flavor from confit of meyer lemon. Yes, this is sunshine and light and guilt and cheese (!) all on one plate.

Read More »

Comments (8)

Flambeed Bananas ~ Rum and Coke Ice Cream ~ Peanut Phyllo Crisps

 

We’re in the home stretch of winter, but it sure doesn’t feel like that here in New York, with another foot of snow getting dumped down just before the weekend. And while I can debate forever with the snow lovers, weighing the virtues and the pitfalls of having such a large amount of snow around, setting aside the tiny window of city beautification, no one can argue that it sucks when the sewers get clogged, causing mass confusion for each street crossing on every corner. Bah! humbug! to that. Even folks rocking those country-chic Hunters I’m seeing everywhere can’t escape from the lakes of slush unsplashed.

Why do I rant on about this? Well, in spite of the slushy walking conditions, I had promises to keep and dinner to make for two semi-celebrity guests: Paul, the incredibly gifted designer who is responsible for giving this site its face, and his lovely wife Jen. When selecting the menu, this recipe spoke to my favorite fun fact about the couple – they met, unbelievably, on spring break in Cancun, and ten years later, they’re one of the happiest couples you’re ever likely to meet. Rum and coke ice cream? Tropical caramelized bananas? Perfect, no? But back to the slush – this recipe had some doozies on the shopping list, so there I was, running around from store to store, covered in slush.

Read More »

Comments (8)

Chocolate Soup ~ Devon Foam ~ Chocolate-Covered Cocoa Puffs

Since I love the whole concept of soup for dessert, I was looking forward to trying out this concoction. The creamy, dark chocolate soup (not to be confused with the much-coveted cartons of sweet chocolate-y bliss that we remember from grade school)  topped with a foam made from Devonshire (Devon) cream, and whimsical cocoa puffs enrobed in milk chocolate did not disappoint. So let’s get down to it, shall we?

Read More »

Comments (5)