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Pastel de Tres Leches
Adapted from Saveur, issue #68 If you love the flavor of milk, this cake captures it like no other. A friend complained about the use of canned milk in tres leches cake, and I understand. Even though I...
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Chocolate Cupcakes with Caramel, Two Ways
Does anyone ever really eat Milk Duds outside of a movie theater? Even in that glass case at the concession stand they look a little washed up, abandoned to finer movie-going treats. Poor things. And...
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Crème Fraîche Panna Cotta or June Inspires Me
There is a new restaurant here in Portland, and I am weak in the knees. Downright smitten, in fact. It’s called June. Reading the menu is something like meeting eyes with the cute boy in algebra class...
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Raspberry Creamsicles
Raspberry Creamsicles makes about 6 pops If you want something really special, try replacing the yogurt with creme fraîche. -1/2 of a vanilla bean -1/2 cup sugar -12 ounces fresh raspberries -1 cup...
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Peach & Ginger Pie
Adapted from Kate McDermott’s crust and Chez Panisse Fruit by Alice Waters For the Crust: 2 ½ cups all-purpose flour 1 pound unsalted butter (or 8 ounces of butter and 8 ounces of lard) ½ teaspoon...
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Classic Crème Brûlée
-1 vanilla bean -3 cups heavy cream -8 egg yolks -3/4 cup granulated sugar - ¼ teaspoon salt -1/2 cup demerara sugar (if you can’t find, regular granulated sugar will work just fine) Split the vanilla...
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