Results tagged dessert from David Lebovitz

Tiramisu Recipe

tiramisu

Although I’ve often been critical of the French trend towards putting food in silly little glasses, called verrines, once again, I find myself eating my words around here.

On a recent trip to Ikea (I know…I know what I said…) I saw these great little glass candle holders and thought they’d be perfect for servings of something…like, say…individual portions of Tiramisu. Which are great for those of you, if you’re anything like me, who will forage around their apartment all all hours, desperately searching for something to eat. I am like an aspirateur for food and will eat anything, but have a strong preference lately for this chocolate spread I bought in Nice with bits of caramelized pears in it, crunchy organic peanut butter, and Chex party mix.

(Oh great, another thing I need to add to my ever-expanding shopping list for my trip to the states next week…)

But if something is individually-portioned, it keeps how much I’m going to eat in check.

2 yolks

The other great thing about individual portions is that there are no serving “issues”.

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Upside Down Cake Recipe

upside down cake

I had big plans for this cake. I bought these gorgeous apricots, packed them up to take out to the country last weekend to make a cake. I planned to pick some rose geranium leaves to flavor the batter, and I was going to bake it and serve it proudly forth.

bag of apricots

Except someone decided to use my perfectly-ripe apricots to make some jam, and the Hooters-worthy neighbor who promised me rose geranium leaves, actually brought me regular geranium leaves, which I was certain would kill us all if we ate them. So I had to make some last-minute adjustments.

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Goat Cheese Custard Recipe with Strawberries in Red Wine Syrup

When I moved to Paris, I moved a whole ton of stuff with me. Plus one yellowed scrap of paper. It was a recipe that I tore out of some newspaper eons ago, for Goat Cheese Custard.

goatcheesestrawberries

I had high hopes for the recipe, enough to schlep it with me across the Atlantic and look at it wistfully every once in a while, guarding it for almost a decade, until I finally got around to making it this week.

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Butterscotch Pudding Recipe

Butterscotch Pudding

I recently got hooked on Le Grand Perdant 2. Unlike French cinema, which has a way of importing the best of America, French television has a way of importing the worst of America. Which often means reality shows. I have little patience for watching women named Bambi and Jennie compete for husbands named Tristan and Chad, but at least this one has a positive spin.

Even people voted off have achieved a personal goal of fitness and weight loss. So The Biggest Loser 2 isn’t necessarily The Biggest Winner. Call me sappy, but it’s nice to see a program where competitors support each other to achieve their goals.

I guess I’ve been away from the states for too long…I know, I know…pas américain!

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Blood Orange Sorbet Recipe

Blood Orange Sorbet

For some reason, people think I eat out all the time. While I like eating in restaurants, I don’t like being served something that I don’t like. (Funny, huh?) So I mostly make food for myself, since when I do, I get to pick and choose exactly what I’m going to make, what I’m going to put into it, and how to cook it. I’ve become the proverbial free man in Paris.

Working as a pâtissier for so many years, thought, it’s assumed that I want complicated, fancy desserts bulging with buttercream and towering with spun sugar and whimsical bits of foam, spheres, and powders strewn all over the place. While I appreciate the work and skill that goes into those kinds of things (Sam Mason has really impressed me with desserts that were creative and delicious), I really like simple food, especially after a rich or spicy meal.

I don’t think dessert should be the proverbial “nail in the coffin” after dinner and I’m always curious when people say, “That restaurant wasn’t very good. When we left, we were still hungry!”

Juicing Blood Oranges

I’ve been writing a bit about Korean food, but Japanese cuisine is a pretty good example of how I like to eat too.

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Espresso Granita Affogato Recipe

In terms of desserts, it doesn’t get much easier than this.

Espresso Granita

Affogato means ‘drowned’ in Italian, and any frozen dessert can meet this fate by tippling a little liquor or coffee over it. Classically, espresso is poured over Vanilla Ice Cream, but you’d have to be pretty hard-core to pour espresso over Espresso Granita. If I did that, I’d be ricocheting off the walls around here.

And because I live on the roof, I’m one caffeine-fueled tumble away from meeting my maker. Not my coffee-maker, mind you.
And we wouldn’t want that to happen, now. Would we?

I still have so much to accomplish…like tackling those chocolate marshmallows

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Vanilla Ice Cream Recipe

vanillaic.jpg

Click here to find my delicious, classic Vanilla Ice Cream Recipe adapted from The Perfect Scoop.

Tips For Making Homemade Ice Cream Softer

Now that everyone out there’s been churning up ice cream, I’ve been getting a certain amount of questions about homemade ice cream, which I’m going to answer here over the next several weeks.

I’m going to start with the number one question folks have been asking: Why does homemade ice cream gets harder than commercial ice cream in their freezer? And what can be done to prevent it?

Salted Butter-Caramel Ice Cream

While I do address this in The Perfect Scoop (pages 5 and 16), I thought I’d list some strategies here as well. I don’t necessarily follow these all the time, but thought I’d put them out for readers to ponder and use as they see fit.

Alcohol

Alcohol doesn’t freeze, which you know if you’re anything like me and keep a bottle of Zubróvka vodka chilled and ready in your freezer. You can add up to 3 tablespoons of 40 proof liquor to 1 quart (1 liter) of your frozen dessert mixture prior to churning. I use vodka if I don’t want the taste of the liquor to intrude on the flavor, but will switch to another liquor such as Grand Marnier or Armagnac to enhance the original flavor if it’s compatible.

If my mixture is fruit-based, I prefer to add kirsch, a liquor which enhances the taste of stone fruits, like peaches, plums, nectarines, as well as berries. Generally-speaking, I’ll add enough so the taste isn’t very present, often less than a tablespoon.

For sorbets and sherbets, a glug of Champagne, white wine or rosé is nice with fruit flavors. 1/2 cup (125 ml) can be added per quart (liter) of mixture prior to churning. Or if the recipe calls for cooking the fruit with water, substitute some dry or sweet white wine for a portion of the water; the amount will depend on how much of the wine you want to taste. (Most of the alcohol will cook out but enough will remain to keep your sorbet softer.)

Sugar

Like alcohol, sugar doesn’t freeze which is why you shouldn’t futz around with recipes and just reduce the sugar willy-nilly. Almost all frozen dessert recipes use white granulated sugar, however you can replace some or all of the sugar with another liquid sweetener, namely honey or light corn syrup.

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