Pierre Hermé.
No one else really compares in fame or stature in the pastry world. His desserts are innovative and forward while being respectful of tradition. Everything about his exudes sweet elegance.
Miss Gla’Gla Ishpahan. A lychee and raspberry sorbet sandwiched between rose flavored macarons shells. Refreshing and just sweet enough, this was made two and a half centuries too late for Marie Antoinette. Pink, dainty, and extremely expensive (6.20 euros), I think it would have been the perfect summer dessert for the ill-fated queen.
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June 13 2010 | bakeries & restaurants and paris and thoughts | 8 Comments »
Finally, the last of the birthday pie desserts is this strawberry tart. It is probably my favorite amongst the three (pumpkin-pecan and peanut butter mousse). The flavors are simple, clean, and familiar but in a surprising and dazzling way. Contrary to what it seems, it’s a no fuss dessert. The tart shell and pastry cream can be made ahead of time, then assembled a few hours before eating. It’s great for dinner parties and casual family dinners. I’ve made this tart a few times since the birthday party and it’s been a hit with everyone.
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February 23 2010 | dessert and fruit and pies and tarts and recipe and thoughts | 5 Comments »
Thanksgiving without pumpkin pie is like Christmas without cookies. I look forward to eating it every year but am always disappointed by what I make. I didn’t grow up eating pumpkin pie, so I distinctly remember the first time I had it. I fell in love with the creamy texture and buttery, shortbread crust. The pumpkin flavors were strong enough with just the right amount of sweetness.
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November 22 2009 | dessert and pies and tarts | 4 Comments »
Thanksgiving is just around the corner and if you’re like me, you already have a long list of dishes to choose from. My list always includes some interesting and daring recipes like tamale inspired stuffing, Caribbean scented sweet potatoes, and a vegan chocolate cheesecake. I think: maybe this year we should go with a Southeast Asian theme or try doing everything Southern style. But alas, we always stick to the basics, the recipes we know, and end up craving. How can Thanksgiving pass without grandma’s famous stuffing and a plain old pumpkin pie? Never.
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November 16 2009 | dessert and fruit and recipe and thoughts | 9 Comments »
