Delicious alternatives to nutty dishes, from blueberry muffins with a crumb topping to sunflower seed brittle.
Food & Wine
December 09, 2014
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Banana Layer Cake with Mascarpone Frosting
Bananas and nuts are often paired together in desserts, but not in this cake. Mascarpone is an Italian cheese that’s superrich, delicate and creamy. Here, it’s simply blended with confectioners’ sugar to create a sublime, snow-white frosting.
"My favorite thing growing up was peanut butter on a spoon. Sesame is similar but more refined. And nut-free," says Shawn Gawle. This silky pudding-like milk chocolate dessert is laced with bourbon, then topped with a simple sesame-custard sauce.
Brittles are almost always made with nuts, but here, fromager Tia Keenan of New York City’s Casellula Cheese & Wine Café uses sunflower seeds. She loves serving it with semifirm cow's-milk cheeses, like sharp cheddar or 5 Spoke Creamery Tumbleweed cheese.
F&W’s Kate Krader has been making these fudgy, sweet-salty brownies since she was 10 years old. As a kid she used regular table salt; now she recommends a flaky sea salt like Maldon, because the flavor is less harsh and it melts so nicely into the batter, accentuating the chocolaty sweetness.
Ruth-Anne Adams, the consulting pastry chef at Rocca Kitchen & Bar in Boston, and her husband, Tom Fosnot, the restaurant’s chef, first tasted this simple, sunflower seed-flecked cracker in the town of Chiavari in Liguria, Italy. When they returned, they re-created it to serve as a snack at the restaurant.
Kyotofu, a sleek New York City dessert bar, uses Japanese ingredients like green tea and sesame seeds in updated versions of Japanese classics. It recently began collaborating with the renowned Japanese tea company Tafu, whose top-tier teas pair beautifully with sweets like these tuiles, devel-oped by Kyotofu founder Nicole Bermensolo and her chef, Ritsuko Yamaguchi.