© Jacques Torres Chocolates
Related: Chocolaty Recipes from Jacques Torres
Super Spooky Halloween Recipes
© Jacques Torres Chocolates
Since I'm pretty obsessed with finding great desserts, I spend a lot of time examining pastry menus from all over the country. Here are some of the biggest trends turning up on early fall menus.
© Tina Rupp
1. Black pepper. Salt continues to be popular, but now pastry chefs are experimenting with pepper, which adds a mild heat to desserts like tuiles, sablés and even cheesecake.
2. Brown sugar. Obviously brown sugar is nothing new, but now it's being called out as the title ingredient in pavlovas, tea cakes, pound cakes and cookies. This recipe for simple Iced Brown Sugar Cookies from Baked in Brooklyn is a great way to embrace the trend at home.
3. Chocolate crémeux. The French word just translates to "creamy." The silky, pudding-like dessert seems to be the new darling on pastry menus. For an Italian take on this classic, try this Milk Chocolate Cremoso recipe.
4. Duck fat, lard and foie gras. These fatty faves are adding a savory element to cookies, profiteroles and even s'mores.
5. Upside-down cakes. Pluot, peach, blueberry, black plum, and of course pineapple are some of the fruits starring in this easy cake. The most interesting fruit in rotation has to be tomato, seen at Clyde Common in Portland, Oregon. Here's our recipe for the perfect upside-down cake.Related: 30 Beautiful Desserts
The October issue celebrates France. Here, new U.S. shops and mail-order sources that let you taste exceptional French desserts the easy way.
© Kate Mathis
Creme Brulee in a Jar
Dessert in a Jar: Petaluma, California–based Rob Waddell sells the silky dessert in three flavors. You'll need to blowtorch the top to get a restaurant-style crackly crust. ($40 for six 4-oz jars; sweetcremebrulee.foodzie.com).
Delicate Pastry: The layers of cream and puff pastry are too fragile to ship, so a visit to Olivier Dessyn's NYC shop is the best way to try his signature sweet. (552 Laguardia Pl.; millefeuille-nyc.com).
© Kate Mathis
Mail-Order Patisserie: Macarons
Champion Cookie: F&W editors tried macarons from seven bakeries and liked the ones from NYC's Macaron Café best: crisp but chewy almond-flavored cookies sandwiching intense fillings. Our favorite flavor: caramel. (From $15 for six; macaroncafe.com).
Pâtisserie Legend: Paris's Maison Ladurée, the pâtisserie credited with creating macarons in the early 20th century, finally opened an outpost in New York City, its first in the US. (864 Madison Ave.; laduree.fr).
Bordeaux-Born Cake: Gil Ortale has built his Philadelphia bakery business around a French regional sweet: the cannelé, a caramelized, fluted miniature cake with a custardy interior. ($25 per dozen; marketdaycanele.com).
Here, Baked co-owner Matt Lewis explains how you can do wrong by his number-one passion in our new blog series called What Not to Do.
© Tina Rupp
Malt-Ball Cake by Baked.
This is my relationship with cake: Cake is kind of my obsession, and I probably eat too much of it. I much prefer cake to cupcakes (the frosting/sponge/filling ratio is more to my liking), and I prefer cake for breakfast as opposed to a post-dinner sugar binge (cake goes extremely well with that first hit of coffee). I will eat almost any type of cake—but I really like dark-chocolate versions. As much as I want to love every cake, though, it's not always easy. Sometimes we do things to cake that we normally wouldn't do to things we love. Here, five ways to ruin a cake:
1. Put toilet-paper rolls in it. The disturbing trend of treating cake as a Michael's craft experiment is kind of gross and completely unappetizing. Do people actually eat cakes filled with chicken wire? Would the food world rise up if this trend started hitting other foodstuffs (i.e., salmon molded into the shape of your favorite cat, or pork chops twisted into a Prada purse)? Leave cake alone.
2. Experiment with food coloring. Perhaps I worry too much, but I think ingesting a cake that is neon red is not good for you—and I really do think some food colorings/gels add a slightly weird chemical-ish taste to cakes and icings (especially in large quantities). I love some of the natural brands, like India Tree, and I really appreciate the lighter shades that less food coloring imparts—they just seem more eatable.
3. Fetishize frosting. Bad cake cannot be covered up, and good cake should not get lost in mounds of frosting. Frosting should complement a cake, not overpower it in sweetness or in weight. By the way, icing shots are gross (think of salsa shots). Let's not encourage this trend.
4. Bake it to clean out the pantry. This goes for almost any recipe. Make sure you use fresh ingredients—baking soda and baking powder lose their potency over time, and old spices are ineffective and will impart an "off" taste. Also, if you are making a chocolate cake, make sure to start with a really good chocolate, since it is the star of the show.
5. Roast it. Most ovens are off by a few degrees at best, and wildly inaccurate at worst. Buy a cheapo oven thermometer to gauge your true oven temperature and adjust accordingly. Oven temperature is key to good baking. Overly hot ovens can cause cakes to be crispy on the outside and goopy on the inside, while your cake might not rise properly in a cooler oven.
Matt Lewis is the co-owner (with Renato Poliafito) of Baked in Red Hook, Brooklyn. He doesn't eat enough leafy greens. Oh, and he co-wrote two cookbooks: Baked: New Frontiers in Baking and Baked Explorations. He is currently very behind on his third book, due out in October 2012.
Yes, we all ought to be eating our locally-sourced, free-range, antibiotic-free, Mangalitsa porkchops or whatever, but sometimes, you know, you just want a Frito. Particularly if you’re doing something like watching a ball game on TV, or taking a break from hurling a Frisbee around a park. However, just because your cravings currently extend to chips, chicharrones, or Chung King noodles from a can doesn’t mean you can’t enjoy a tasty glass of wine alongside. Here are a few off-the-wall (or off-the-convenience-store-rack) pairing suggestions.
Or French fries, or Tater Tots—basically any kind of fried potato object with lots of salt. Go crazy: drink Champagne. The stuff was made for salty fried foods, whether the Champenoise want to admit it or not. (If real Champagne is too pricey, head to Spain for Cava.)
Look, I don’t drink wine with doughnuts, but that doesn’t mean there’s not some madman out there cruising the streets at midnight, wondering what the heck will go with his bagful of Krispy Kremes. If you’re that person, the answer is sparkling wine that’s sweet. (Note: The same holds true for wedding cake, too.) Sugary pastries and cakes make dry sparkling wine taste like lemon juice. Go for ademi-sec Champagne, or the American equivalent thereof.
Don’t even ask what these things are made from, but if you’re eating them and craving a glass of wine—or really if you’re eating any kind of dry sausage, beef jerky or charcuterie—go red. In fact, go red and Mediterranean. Spicy Sicilian Nero d’Avolas, ripe red blends from France’s Languedoc-Roussillon, and Monstrells from Spain’s southeastern coast are all great possibilities.
Seems like red wine would be the answer, but when’s the last time you had Spaghetti-Os? Those things are sweet. So a crisp white wine is actually going to be the better pairing, for instance a Vermentino or Soavefrom Italy (because, um, Spaghetti-Os are Italian. Er, right?) It’s the same rule-of-pairing-thumb that applies to Asian dishes that have a bit of sweetness, akin to squeezing lime juice on pad thai; match them with a white that has good acidity.
Deep-Fried Mars Bar
It’s a Scottish thing. Not really ideal for wine. I’d say if you’re self-destructive enough to eat deep-fried candy bars, go ahead and break out the Johnnie Walker with them. What have you got to lose, really?
15 Rules for Great Wine and Food Pairing
© Courtesy of Dennis and Cheryl Reas
Ice cream cheeseburger
Ice cream cheeseburger, Florida. Here’s why you go to the Florida state fair: because you find something amazing like the ice cream cheeseburger, from Carousel foods. It’s exactly what it sounds like: a cheeseburger, topped with lettuce, pickles, tomatoes and, you guessed it, a giant scoop of fried ice cream.Cicada ice cream, Missouri. Sadly, Sparky’s no longer sells this ice cream (the Columbia, MO, health department is weird about desserts with bugs, apparently). But just in case they bring it back, here’s what you get: cicadas that were caught in employees backyards, then boiled and coated with sugar and chocolate and folded into brown sugar ice cream.
Lobster Ice Cream, Maine. At Ben and Bill's Chocolate Emporium, in Bar Harbor, the owners mix chunks of local Maine lobster into their butter ice cream. It’s one of their most popular items for shipping. Really.Ice cream cone ramen, Tokyo. Kikuya ramen shop precisely cuts a soft serve vanilla ice cream cone in half then sets it on top of a bowl of varying flavors of ramen, including one with classic soy sauce broth (they thoughtfully serve the noodles chilled to keep the ice cream from melting too fast).
Government cheese ice cream, San Francisco. Humphry Slocombe routinely wins best ice cream polls in the Bay Area and around the country. So we have to believe that their flavors, which include prosciutto and foie gras, are good. But we’re just not sure about a government cheese version.
Beef Tongue Ice Cream, Tokyo. In our book, Ice Cream City wins the award for all-around most disturbing flavors. Among their best sellers: beef tongue (which was apparently created for meat lovers), whale and oyster.
© Petrina Tinslay
© Katherine Page