Posts tagged sweet thing
Morel Mushrooms, Spinach & Eggs

Morels, with their tall hollow elf house like honeycomb exteriors, begin popping up in pastures, orchards and meadows in late spring—one of the few species of mushrooms in the world that is foraged long before the autumnal equinox when most mushroom species are plentiful.

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Yummy Chewy & Flat Chocolate Chip Cookies

Hands down this is the best chocolate chip cookie: impressive size, crispy edges and a chewy, gooey center—a trip down memory lane for many who crave their mama's baking. Make sure there is milk in the refrigerator when these babies come out of the oven.

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Pastéis de Nata

What do early 19th century Portuguese Monks do when they need to earn a steady income? They learn to bake and sell pastries. And none is so famous as the Pastéis de Nata egg pastry that may be found at nearly every bakery and coffee shop in Lisbon. Crispy on the outside, sweet and creamy on the inside,  the pastel de nata is a local treasure. Hot out of the oven they are at their best.

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Icelandic Chocolate Cake

The recipe is simple and like all good food, the quality of the ingredients determines the outcome of the finished cake. Do splurge on the chocolate and the Irish butter. Shhh--only the baker needs to know that this is a melt-in-the-mouth, six ingredient, ten minute to mix cake. 

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Dark Chocolate Chip Cookies with Sour Cherries

These are grown up cookies. Rich and not too sweet, the bittersweet chocolate pairs beautifully with a sparkling summer cava. Sour dried cherries from Michigan, the cherry capital of the world, add a variation in texture and an edgy punch to this chocolate connoisseur's dream cookie. Take the whole cookie up a notch and use to make ice cream sandwiches--it hardly gets better when Ben & Jerry's Cherry Garcia ice cream is smooshed between two of these decadent cookie slabs.  

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Purple Sticky Rice with Toasted Coconut & Mango

A simple satisfying breakfast, or a delightful dessert, the combination of Chinese purple rice, silky coconut cream and sweet, juicy rich mango flesh delivers an easy to prepare Asian inspired dish. So expensive was the chewy, nutty black rice centuries ago, it was reserved for the Emperor and earned the moniker "forbidden rice". Black rice turns a gorgeous aubergine color when cooked and stains the coconut milk violet. The flavors and textures of the mix of fruits and rice are at once sophisticated and pleasantly comforting. 

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Emily's Blackberry Sorbet

One of the most wonderful ways to preserve and intensify the flavor of one of nature's most perishable fruits is to make a limited ingredient sorbet. Refreshing with the perfect sweet tart balance and twice as many blackberries as most sorbet recipes, Emily's blackberry sorbet elegantly preserves the fruit in icy dessert form.  

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Grandma's Breakfast Fruit Tart

Grandmother's, even those no longer with us, leave a lasting imprint that often has to do with making memories around food. This is one such recipe. Often served alongside late afternoon Sunday suppers with whatever fruit found its way from berry patches, brambles, and orchards, leftover pieces it was most welcome the next morning for breakfast with unsweetened cream whipped straight from the udder--today a dollop of crème fraîche does the trick. The seemingly small amount of batter finds a path to rise around every piece of fruit to yield a seasonally appropriate sweet ending that brings back fond memories throughout the year. 

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Pumpkin Spice Tart with Maple Whipped Cream

Chemists and anthropologic scientists study the American obsession with pumpkin spice. It turns out that there is a complex physiological and emotional response to certain smells and tastes that takes both branches of science to fully comprehend. First, the science behind aroma explains the important relationship between food and taste. Second, nostalgia and the association of pumpkin pie with America's beloved Thanksgiving traditions help clarify the emotional response to the complex sweet savory combination of roasted squash, cinnamon, cloves, nutmeg, ginger, and allspice.

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Angel Cake with Meringue Frosting

Versatile and simple to make, this light and airy cake is delicious with or without the frosting, drizzled with chocolate, or served with macerated strawberries and lightly sweetened whipped cream. It looks rustic right from the pan and elegant dressed with seasonal flowers. 

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Heavenly Angel Cake with Little Devil Frosting

For my son Brady's 10th birthday we travelled to Washington, D.C. He had been dreaming about the flight simulators at the Air & Space Museum. Clearly exceeding his expectations, and such fun, he stood in line three times to enjoy the experience. The first thing he shares with people about our trip to Washington, D.C, however, is not the thrill of piloting the simulator, but his dinner at the recently shuttered Citronelle. Michel Richard was cooking that evening and immediately noticed Brady--probably because their twinkling eyes and dimples are so similar. Chef Richard invited us down to the kitchen to watch his team cook while our meal was being prepared. Before we left he asked Brady what he liked to cook most in the world. Brady thought for a nano second and blurted out, "Heavenly Angel Cake with Little Devil Frosting." Mr. Richard asked Brady to email him the recipe. We did.

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