Creme Fraiche Olallieberry Swirl Ice Cream Sandwiches

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The August 2009 Gourmet Magazine cover featured a glorious stack of ice cream sandwiches. So many food magazines, so many covers but that one I remember the best. I’m still sad that the magazine shuttered. I have fond memories of walking through the Conde Nast building and up to the Gourmet floor where the scripted black logo sign hung at the entrance. I worked with their events team at one point and I’m grateful to have collaborated with such an iconic magazine when I had the chance. Okay, enough reminiscing, and onto the sandwiches!

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Mini Pavlovas with Mascarpone Cream and Roasted Strawberries

What’s a girl to do when she’s got leftover berries? Pavlovas with mascarpone whip cream and balsamic-roasted strawberries. I don’t do simple.

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Earlier this month, I went on my annual berry picking trip. I love the perfectly ripe, super-sweet berries but they don’t hold up as long as ones bought from a store. Some were a shriveled and bruised so I roasted them in a bit of honey and balsamic vinegar. I got the idea from David Lebovitz, who recently posted a recipe for Roasted Strawberry-Miso Ice Cream. Doesn’t that sound delish?

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My Tart Making Tips + A Flag Tart

Voila, a Fourth of July flag tart!

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When people learn that I’ve been to pastry school, they often ask “what do you like to make the most?” Nothing — is what I usually say. I’m inspired by what’s in season. (Talk about a snooze answer. Sorry, it’s the truth!) Recently though, I’ve been making a lot of tarts, so I’ve put together my tips for tart success, plus specific notes for the flag tart shown above.

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Dominique Ansel's Cookie Shots

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Shortly after the cronut frenzy began, Chef Dominique Ansel said that he wouldn’t let the commotion take away from his desire to continually push the envelope with what he can create. True to his word, he has been serving up one whimsical treat after another – Frozen S’more, Magic Souffle, and now the Cookie Shot. After my attempt at making cronuts I decided to try Chef Ansel’s recent creation, inspired by his first experience eating an Oreo. I have not been back to the bakery to try the cookie shot yet so I’ve based my attempt off of blog write-ups.

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Bouchon Bakery: Hot Cross Buns

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To celebrate Easter I made Hot Cross Buns from the Bouchon Bakery Cookbook. Prior to this I had not eaten nor made them before so it was a brand new experience for me. Traditional buns are made from a yeasted dough with currants and cinnamon icing. Thomas Keller’s recipe uses a brioche dough and incorporates cranberries for a bit of tart contrast and cardamom is in the icing for a more pronounced spice flavor.

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