February 19, 2012
I have a new pastry crush.
It’s on Michelle from Pâtisserie Lallier. She is a French-taught (Le Cordon Bleu, natch) pastry chef that has an almost mystical way about guimauves (that’s marshmallows to you and me). Her Crème de Violette ones are particularly swoon-worthy. The chocolate ones already have a loyal following.
And wouldn’t you know, she is lovely in every way else, too. I met her recently when she and I judged at Taste of OSU, and after that I just seemed to keep bumping into her. She is bright, kind and amazingly hard-working (she’s a full-time banker) all the while making marshmallows and pâtisseries and all manner of laminated doughs practically in the middle of the night for her Pâtisserie. She also has a penchant for local ingredients, even making pawpaw Madelines each September. She’s a girl after my heart.
She is debating a jump to full-time Pâtisserie work because it’s what’s in her heart and
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Posted in Bakery, Dessert, Dining Out, France, Gluten-Free, Local Foods, Music, Pâtisserie Lallier |
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July 18, 2011
This is the last of them. I think. Well, there are still some in the freezer. But there were twenty pounds of them (just my portion). And this cake – maybe – is my favorite way to eat them. The cherries, that is. But I do love them pickled, too.
I made this last night after Cherub went to bed. It was my way of unwinding after kind of a tough day. I find satisfaction – if not a bit of peace – in the measuring, pouring, mixing, folding, testing, cooling, wrapping that it takes to make this cake. Or any cake, really. It takes only a few minutes to measure things out, then an hour in the oven to home-baked goodness. The crumb is dense, the cherries jammy, the crust golden and crisp. It’s a classic pound cake.
I originally came across this recipe somewhere in the depths of the interwebs, but halved it to fit in one 9 1/4 x 5 1/4 loaf pan and subbed fresh cherries for (gasp!) jarred maraschinos. A bit more fiddling and I had cake.
Sour Cream Cherry Pound Cake, makes one 9.25 x 5.25 loaf
1 1/2 c all purpose flour
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Posted in Baking, Cake, Cherries, Family, Kid Friendly Fare, Local Foods, Music, Ohio, Recipes, Seasonal, Snack, Summer |
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June 24, 2011
This is PK’s contribution to Breakfast at Wimbledon. The Championships are perfectly situated at the dawn of summer, and so strawberries and their best friend cream have become as important as the tennis. It’s a very simple version of a late-June favorite, but with some lovely refinements. Just drown the berries in Pimm’s, a handful of sugar, and a whisper of ginger. Then steep the cream with freshly-snipped basil leaves, whip it lightly, and you’ve re-made an old favourite.
Henman Hill* Strawberries and Cream, Serves 4
4 c strawberries, halved or quartered or left whole if they’re lovely and small
handful of sugar
12 scrapes of a fresh knob of ginger (I used a microplane to get it very fine)
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Posted in Alcohol, Columbus, Cream, Dessert, English, Farms, Local Foods, Music, Ohio, Pimm's, Recipes, Seasonal, Snowville Creamery, Strawberries, Summer, Whipped Cream, World Cuisine |
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December 27, 2010
Christmas was a Cronus and Rhea’s and it was marvelous.
Twice-Stuffed Roast Goose with Truffles and Pan Gravy, Stuffing of Sausage, Stuffing of Onions, Apples and Prunes
Braised Spiced Red Cabbage
Roasted Brussels Sprouts with Pancetta
Yorkshire Pudding with Carrots and Broccoli
Pear Salad with Stilton and Walnuts
Dense Chocolate Sour Cream Bundt with Raspberry Puree, made by the lovely Amphitrite
A bit later today, I’ll post a quick, light supper recipe using the leftovers.
If you want any more details about the menu or recipes, just let me know.
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Posted in Cabbage, Christmas, Family, Goose, Holidays, Ohio, Salad, Seasonal, Stilton, Truffles |
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December 21, 2010
It’s snowy and cold here in Ohio. Perfect Christmas weather.
But don’t let that weather preclude you from making something deliciously local and in season. At the Greener Grocer in North Market, you can pick up the three or four ingredients you need for this simple, luscious dessert. In fact, it makes a fantastic Christmas pudding because it’s dead simple.
This is a Scottish dessert. And Scots know that when it’s cold, a wee bit of whisky will warm you up. This cranachan is essentially whipped Snowville Cream mixed with local honey and a bit of good bourbon whiskey. Do your level best not to eat the whole bowl straight. Instead, this time of year, top with a sliced local apple that’s been caramelized in a bit of butter and a sprinkling of toasted rolled oats or spelt.
Ohio River Valley Cranachan, Serves 4
2 apples, cored and thinly sliced (I used ones from Hirsch Farm)
2 T butter (you can make your own with Snowville)
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Posted in Apples, Brothers Drake Mead, Christmas, Columbus, Dessert, Farms, Greener Grocer, Holidays, Local Foods, Music, North Market, Ohio, Quick, Recipes, Seasonal, Snowville Creamery |
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November 17, 2010
It’s a dessert! Readers with a sweet tooth, rejoice!
I have yet to put one up on PK, although they’re made around here occasionally. This one is dead simple. Mostly because it starts with leftover Indian-spiced Basmati. If you’ve been around the Kitchen much, you’ll remember how much I love curries. For the pudding, I used the leftover rice that I had served with a delicate curry I made late last week. That lovely rice will go with lots of dishes and it smells heavenly. But really, you could probably use just about any plain-ish leftover rice. Just don’t go using Uncle Ben’s Mushroom Explosion or anything like that.
This also gave me a chance to use the rest of my special Ohh, Lah Lah from the good folks at Snowville Creamery. Snowville is working on developing a new product (Ohh, Lah Lah) that is essentially 2% milk that’s been cold nano-filtered and reduced 2 1/2 times to make it thick and creamy. It’s low-fat, but you’d never know it, it’s almost like cream. It’s fabulous and not in stores yet so I squee’d when I got the chance to try it first. This turned into a perfect use for it. I ran out and need more already. I have so many other ideas. What do you say, Snowville?
And for bonus points, this dessert takes ten minutes, start to finish.
Indian Roses Rice Pudding, serves 6 to 8
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Posted in Cooking Tips, Dessert, Indian, Kid Friendly Fare, Local Foods, Music, Quick, Recipes, Rice, Snowville Creamery, Spices, Strawberries |
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November 13, 2010
Why don’t I live in German Village again? Seriously. I think I’ll just move there to be closer to Pistacia Vera. I will, of course, gain 35 pounds over the course of a week or two because I would be there every. day. Three times a day.
I knew the pastries were good. I’ve had them before. The coffee is hot and strong and delicious from Cafe Brioso. And the shop is so lovely and light and minimalist. I know all these things. But today, there was something magical about the perfectly arranged platter of six (!!) lovingly crafted sweets, my tasty Americano and a November day when it’s almost 70 and you can sit in the pretty little side courtyard and close your eyes and imagine you’re in Paris. I close my eyes and imagine that Cherub is behaving herself, too. But, alas, I’m a dreamer at heart.
The $10 menu, specially designed for Dine Originals Week included left row, bottom to top: fruit pates (black currant champagne and orange ginger), a mocha praline jaconde, and a mouth-watering cashew caramel. On the right, two of their famous Parisian macarons (a pumpkin and a maple walnut), their Florentine and the pear ginger frangipan. I swooned over the cashew caramel. This has risen to the tip-top of my holiday gift list. People would kiss you if you sent them a box of these babies. Which you can.
The true beauty of Pistacia Vera is that you can get these creative and inspiring bites, along with tremendous coffee for the same price as your typical afternoon chain coffee stop. So get thee to German Village for an unpretentious little break. And when you do, make sure to invite me along. You know I’m game.
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Posted in Bakery, Coffee, Columbus, Dessert, Dine Originals, Dining Out, Ohio, Pistacia Vera |
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She is debating a jump to full-time Pâtisserie work because it’s what’s in her heart and
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