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Entries tagged with 'from the pastry dungeon'

From the Pastry Dungeon: Honey Coriander Shortbread

Very Small Anna Anna Markow Post a comment

These cookies feature sunny citrus, floral honey, toasty coriander, and lots and lots of wonderful butter. More

From the Pastry Dungeon: White Chocolate Cakelets with Blackberry Cabernet Gastrique

Very Small Anna Anna Markow 2 comments

Even those who claim to hate white chocolate will like these cakes. The white chocolate flavor comes through and the edges become slightly toasted, and the cakes are not too sweet or greasy. Balance out the rich sweetness with a gastrique of Cabernet vinegar and blackberries. More

From the Pastry Dungeon: Sweet Corn Flan with Kettle Corn

Very Small Anna Anna Markow 1 comment

This particular flan gets its flavor from summery sweet corn, infused and then blended into the milk. And what better way to garnish a caramelly, corny custard than with crunchy, gently spiced kettle corn and fresh berries? More

From the Pastry Dungeon: Watermelon-Mint Shrub with Watermelon Spoom

Very Small Anna Anna Markow Post a comment

Shrubs have been gaining in popularity lately. An old-timey way of preserving, they generally involve fruit, sugar, and vinegar, and make quite a refreshing beverage. I've paired it with a mint simple syrup, pickled watermelon rind, and watermelon spoom (you know, that sorbet with the meringue in it). Watermelon three ways? Rejoice! More

From the Pastry Dungeon: Sour Cherry-Lime Sorbet with Amaretti Cookies

Very Small Anna Anna Markow Post a comment

Summer can be both a wonderful and frustrating time for New York City's pastry chef population. On the one hand, we've finally got a whole rainbow of beautiful fruit to work with. On the other, prime growing seasons for summer fruit can be short, and much of the City's population isn't around to enjoy the results, anyway. More

From the Pastry Dungeon: Apricot Breakfast Popsicles

Very Small Anna Anna Markow 1 comment

As the temperature outside soars, everyone is desperately trying to stay cool. But what about those of us in the kitchen? What's it like for us in the summer? As you can imagine, standing over six to twelve open burners, a flat top, a grill, and a fryer is a sweaty endeavor even in the cooler months. That's where refreshing frozen popsicles come in. More

From The Pastry Dungeon: Wild Mulberry Buttermilk Ice Cream

Very Small Anna Anna Markow 8 comments

Wild mulberries are currently at their peak in Brooklyn, and I have a gold mine of them in my new backyard. Sweet and inky, they're perfect to eat out of hand, but are also wonderful in ice cream. Buttermilk balances their pure sweetness, making a not-too-sweet frozen treat. More

From the Pastry Dungeon: Peach Snickerdoodle Cobbler

Very Small Anna Anna Markow Post a comment

Peaches—peeled, sliced and macerated in a mixture of dark brown sugar, ground ginger and bourbon—are crammed into ramekins and topped with golf ball-sized chunks of sugar-and-spice crusted snickerdoodle dough. And of course a little vanilla ice cream goes a long way. More

From The Pastry Dungeon: Apricots with Toasted Wheat Shortbread and Summer Ale Sabayon

Very Small Anna Anna Markow 1 comment

This dessert comes out looking impressive, but it's as mind-blowingly simple as it is complexly delicious. It would make a gorgeous end to any outdoor early summer meal. The apricots and shortbread can be done a day or two ahead, and the sabayon completed right before serving. More

From The Pastry Dungeon: Buttermilk Poppyseed Custard Cake with Roasted Strawberries

Very Small Anna Anna Markow 7 comments

This tender buttermilk poppyseed cake topped with sweet roasted strawberries is a great way to use up your less than perfect fruit. More

From The Pastry Dungeon: Anzac Cookie and Pineapple Ice Cream Sandwiches

Very Small Anna Anna Markow 2 comments

Anzac biscuits are a classic treat in Australia and New Zealand. Spoom is a British term for sorbet lightened with meringue. I put the two foreign treats together for a happy, crunchy little ice cream sandwich. More

From The Pastry Dungeon: Parsnip Muffins

Very Small Anna Anna Markow Post a comment

I love parsnips and decided to make the parsnippiest muffins I could possibly bake. I added little whole wheat flour and brown butter for nuttiness, plus a handful of dried cranberries to balance the sweetness and round the whole thing out. More

From The Pastry Dungeon: Rhubarb and Lime Pavlovas

Very Small Anna Anna Markow 1 comment

Pavlovas are a traditional Australian/New Zealand dessert. A shell of crisp, airy meringue encases a pillowy marshmallow center. They are classically served with sour passion fruit or kiwi to offset the sweetness of the meringue. Here, pretty pink rhubarb with tart, buttery lime curd makes an excellent substitution and a colorful spring dessert. More

From The Pastry Dungeon: Peppered Goat Cheese Scones

Very Small Anna Anna Markow 1 comment

Tangy chevre, along with the blend of finely ground peppercorns, make this scone a zippy, savory breakfast treat that pairs well with virtually any jam, jelly or marmalade, from blueberry to fig and grape to guava. More

From The Pastry Dungeon: Tonka Bean Ice Cream with Scotch Caramel Swirl

Very Small Anna Anna Markow 6 comments

This ice cream is something special. The flavor of tonka bean makes the ice cream taste surprisingly like my favorite storebought flavor, Cherry Garcia. And though the caramel contains no butter, the caramel swirl is decidedly buttery and savory from the smoky scotch. More

From The Pastry Dungeon: Cappuccino Cupcakes

Very Small Anna Anna Markow 1 comment

Dead simple and a coffee fiend's dream come true, these cupcakes start with a base of fragrant espresso cake and a light "foam" frosting made of Swiss meringue and subtly flavored with milk powder. More

From The Pastry Dungeon: Carrot Cake Ice Cream Sandwiches

Very Small Anna Anna Markow Post a comment

Slabs of fluffy cream cheese semifreddo chilling between two slices of extraordinarily moist carrot cake. Yes, these ice cream sandwiches can be yours (and without an ice cream machine!) More

From The Pastry Dungeon: S'mores Rice Krispie Treats

Very Small Anna Anna Markow Post a comment

In the dessert world, fads are generally fueled by good old fashioned nostalgia. I captured the flavor of a classic campfire s'more in another classic, Rice Krispie Treats. More

From The Pastry Dungeon: Peanut Butter Banana Cake

Very Small Anna Anna Markow 4 comments

Signature desserts are a secret plague on my industry. Ask any well-known pastry chef and they'll likely tell you how tired they are of their signature treat. For me that dish was a Peanut Butter Banana Layer Cake, which, a little to my dismay, became a run-away hit. More

From The Pastry Dungeon: Black Olive Biscotti

Anna Markow Post a comment

I'm going to be honest with you. Straight up blunt, no-holds-barred, the-truth-hurts honest. We, the pastry chefs of the world, think you're boring. Well, most of us do. Those of us who do this because of our uninhibited creativity and our interest in pushing the boundaries of what you can eat for dessert hate nothing more than to be stuck endlessly making the same tired, outdated desserts. Yes, I'm talking to you, girl who always orders the molten chocolate cake, and dude who can't resist apple pie à la mode, and friends who ooh and ah over every soufflé with chocolate sauce. More

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