Results tagged cake from David Lebovitz

Holiday Recipes

snowman cake

In my recent winter newsletter, I sent out a list of some of my favorite recipes that are great candidates for the holidays. Here I compiled more recipes from the site for sweets and treats that I hope will make your holidays a little happier.

Nibbles & Drinks

The Best Holiday Nut and Pretzel Mix: This it the best snack I know of to go with festive drinks. I can’t get enough of it. Make this for your next cocktail gathering!

Spritz: Want a holiday drink that’s lighter than a cocktail, and more festive? Try pouring a Spritz (or two) this year for guests.

Roasted Squash: Could this recipe be any easier? Oven-roasted slices of squash, which you can customize with different herbs and spices. Leftovers are great cubed and tossed in a salad of winter greens with toasted pecans and dried cranberries.

Sardine Pâté: Silky fish pâté is great spread on toasts with flutes of sparkling Champagne.

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Apricot, Almond and Lemon Bread

cake2

When is a cake not a cake? When you’re in France. These ‘cakes’ (pronounced kek) are what we might call ‘quick bread’ in the United States, although we usually make them sweet. So I’ll have to give one to the French and say that they’re right—this actually falls more in the category of a cake rather than a bread.

on rue tatin eggs

People often ask what people in France do for Thanksgiving. Well, to them, bascially the day is just another random Thursday in late November. (Albeit with a few crazed Americans scavenging madly though the Grand Épicerie searching for fresh cranberries and canned pumpkin.) Although I’ve been wrong before, I would venture to guess that not many other cultures systematically celebrates a joint feast between the pilgrims and Native Americans that took place a long time ago in the United States. And I’m not sure why folks would think that people in France..or Bali, Korea, or Iceland, would celebrate an American holiday*, but we Americans who live here do celebrate The Most Important Day on the Planet.

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French Apple Cake

apples

It’s interesting that there are so many views of Paris, which you notice if you follow the variety of voices that write about life in the city. I tend to find all the quirks and report on the sardonic side of things, which for some reason, always find their way into my life. But the main reason is that I live here full-time and deal with not just sampling my way through the lovely pastry shops and meeting chocolatiers, but also spend a fair amount of time wresting with perplexing bureaucracy and other idioms of life in the City of Fight Light.

For example, last week I went to the largest fabric store in Paris where I always buy étamine (cotton gauze), which I couldn’t locate so I asked a salesperson. He was having a nice chat with his co-workers but was kind enough to take a moment to tell me “Non”, they didn’t carry it, and went back to his conversation. After I raised an eyebrow and asked a few more times just be sure, he and all the others in the group shook their heads, confirming with absolute certainty that they definitely did not have that in stock.

Because I was absolutely certain that they did, I went down one level and, of course, found a huge bolt of it right on top of the pile of other rolls of fabric.
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Chocolate Mousse Cake

chocolate mousse cake

There are two things hard about living in France. The first is ….well, let’s not get into that today. The second is getting recipes from French women. It’s not because they closely guard their secrets, but it’s because they frequently use recipes as guidelines rather than making them by rote.

So if you ask a question, the response is often—”Because that’s always the way I did it.” Which was what I was told when I read the instructions on the hand-written recipe I snagged, that said to dip the bottom of the bowl of melted chocolate in a larger basin of cool water to bring down the temperature, where lazy old me would just let it sit on the counter until it was cool. Who wants to empty all those dishes out of the sink?

chocolate mousse cake recette

They often refuse to specify exact quantities. “Just add enough flour until the dough looks correct” is a fairly common response when I press for things like ‘details’, and I keep imagining how much easier writing a cookbook (and a blog) would be if I could give instructions like that.
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Chocolate-Dulce de Leche Flan

confiture de lait

It’s been a tough week. A while back I got it into my head to do some major upgrades on the site, which also involved moving the site to a new platform, which subsequently prompted (or I should say, “required”) a move to a dedicated place to park the site, rather than sharing a machine in a nameless office park, with a bunch of other sites like I did before. So after my relaxing week in the south, I returned a nearly blank space where my site used to be.

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Zucchini Cake with Crunchy Lemon Glaze

zucchini cake with crunchy lemon glaze

A few years ago, I was extremely fortunate to meet Gina DePalma, the pastry chef at Babbo in New York City, thanks to the matchmaking efforts of Karen Page and Andrew Dornenburg.

Being bakers, we struck up a friendship and she gave me a copy of her gorgeous book, Dolce Italiano. And after we had dessert and coffee together, we ambled the streets of New York City a little and made plans to meet in Rome, where she was moving to work on her second book. Unfortunately we didn’t get to have our Roman holiday, but I often thumb through her book and dream about how much fun we would have had lapping our way through the gelaterias of Rome and eating all those pastries with little sips of Italian espresso in between bites.

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Caramelized White Chocolate Cakes

white chocolate cakes

Laura Adrian is half of the team behind Verjus, a wine bar in Paris that she runs with her partner Braden. With a little help from an adorable Boston Terrier that pops his head into the action every once in a while.

Laura worked for one of my favorite bean-to-bar chocolate makers in America, Theo chocolate in Seattle, before moving to Paris. Due to word-of-mouth, and because of the innovative yet familiar cooking, their supper club Hidden Kitchen (which they ran before opening Verjus) was deservedly booked months in advance.

Laura of Hidden Kitchen whisk

One night I was having dinner there, and Laura leaned over and said, “I’ve been making a cake with the caramelized white chocolate recipe that’s on your site. It’s pretty amazing.”

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Banana and Chocolate Chip Upside Down Cake

organic bananas Banana & Chocolate Chip Upside-Down Cake

I’m happy to be taking care of two things with this recipe. One is that about a week ago, I was late to the market, arriving near the end, when everyone was packing up to leave. Scanning quickly to see what I could procure in a short amount of time, I passed by a stand where one fellow lorded over an enormous pile of organic bananas, and was hollering, “Un euro, deux kilos!Un euro—deux kilos!

Since that’s roughly a buck for a little over four pounds of fruit, I stopped right there, and took as many as I could carry off his hands. And then, he threw another bunch in my basket after I paid. So I had a whole bunch of bananas…five, to be precise…which was great. But I was a little concerned about having what looked to be like around fifty bananas for just one person.

Banana & Chocolate Chip Upside-Down Cake Banana & Chocolate Chip Upside-Down Cake

Once home, as they started ripening during the week, seemingly all at once, a mild panic set in. So I called into service a recipe from my archives, one of my all-time favorites: Banana and Chocolate Chip Upside-Down Cake.

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