sweet & savory

What are the first foods that come to mind when you think of a tailgate? Hamburgers? Hot dogs? What's for dessert? Nothing sweet comes to mind when I think of tailgating before a football game. But when my friend, Deb, told me that she was making cupcakes that looked like hamburgers I began to think otherwise. I am a bit of purist—I prefer steamed veggies as opposed to grilled or fried, red ketchup instead of green, and hot fudge instead of the chemically enhanced stuff that hardens. The idea of eating a cupcake that looks like a hamburger baffled me, until I found myself standing in Deb's kitchen fascinated by her confection. One bite had me sold on this clever dessert. The sweet vanilla, chocolate and coconut flavors worked beautifully with the contrasting savory facade. She prepared over 100 hamburger-looking-cupcakes for a fraternity tailgate. Deb used vanilla and chocolate cake-mixes, frosting, shredded coconut, and food coloring for dying.


HOW TO:

Bake chocolate and vanilla cake mixes in a cupcake pan. Cut all of the baked vanilla cupcakes in half. The baked chocolate cupcakes you should cut in thirds. The chocolate cake will be the 'burger' and the vanilla cake will be the 'bun.' Use food coloring to dye vanilla frosting—yellow for mustard and red for ketchup. Dye the shredded coconut green for lettuce. Layer the burger with all of the condiments and enjoy this awesome dessert!

Baked Alaska

My infatuation with all-things-delicious is purely genetic. Really, I think my DNA is infused with bursts of flavor and spoonfuls of enthusiasm. When my grandparents came to town, they went out to Oceanaire and raved about the food. My Grandfather, a man with a well-respected palate, described to me the dessert he indulged in—it was called "Baked Alaska." Hearing the words, ice-cream, cake, fire, meringue, left me salivating. I was very curious to see what this fantastic dessert was all about. Since my Gramps and I have an impenetrable bond, especially when it comes to our love for dessert, he insisted on treating me to this mysterious confection. He took me and my parents to Oceanaire, where we made a reservation for dessert—only! It was perfect. In this family, we are serious about everything that we consume so I came fully prepared—I already ate dinner so I wasn't hungry...but I saved plenty of room for dessert. We all ordered coffee, which is pretty standard for my native-New York family, and "one Baked Alaska." As we chatted, my anticipation grew. I didn't know what to expect.
Minutes later, the waiter came towards our table with about an 8-inch plate and with a dessert that looked like a bee-hive covered in whipped cream. He placed it down, right in front of me, pulled out a lighter and lit this dessert. I was in awe, this "Baked Alaska" more than just a scrumptious dessert—it was truly a piece of art (not-so-permanent though).The unruly flames died after a minute and it was time to divvy up this treat. My first bite was like floating on clouds on a cool day—the combination of the fluffy meringue, chocolate cake, and mint-chocolate-chip ice-cream gave me a natural high. The textures were well-balanced, and the flavors were spectacular. This was one of the best desserts I've EVER had.
When Gramps' brother, Uncle Herby, came to town, my parents and I brought him to Oceanaire...just for dessert ( I know, we have our priorities straight). He was very excited to try this foreign confection...and let's just say he wasn't disappointed. I think that this sweet experience was the cherry to his sundae flame to his Baked Alaska.

Readers, have you ever had a Baked Alaska? What was your experience like?

Origin:
This confection is actually a Norwegian dessert. It's called " omelette á la norvégienne" or a Norwegian omelette.
The name "Baked Alaska" was designated to this treat when Delmonico's, a famous New York restaurant, named it in honor of "the newly acquired territory of Alaska" in 1876.

A New Kind of Brownie

Brownies are a great dessert mainly because of the dense consistency, rich chocolate flavor and its finger-food form. I've never met someone who has an aversion to brownies—even my friend who claims to dislike chocolate occasionally indulges in one. Brownies are the perfect treat probably because we've indulged in these chocolate squares since we were little. Slumber parties involved brownie-baking and birthday parties required a pan full of brownies for those who didn't like the classic celebratory vanilla cake—well, I somehow managed to always get both. Whether from a box or an old family recipe, you can never go wrong with brownies.
When my friend, Laken, spoke of red-velvet brownies excitement began seeping through my mind. This confection was foreign to me, so I did my research and found a great recipe. I've always been a fan of red-velvet cake, with its aesthetically pleasing rouge color and fantastic flavor. To top it off, a cream-cheese frosting makes this sweet treat even more spectacular.
After being introduced to red-velvet brownies, I feel like I've been upgraded to first-class. This recipe makes for an incredible dessert, which I just added to my leather-bound cook book (the one I will use for family gatherings, birthdays and the one I will pass on to my daughter). From now on, a ceramic plate of these velvety brownies will attend ALL of my soirées.

You must try this recipe from McCormik:

Ingredients:

1 cup flour

1 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

3 eggs, lightly beaten

2 cups granulated sugar

1/2 cup sour cream

1 tablespoon red food coloring

1 teaspoon vanilla extract

Vanilla Cream Cheese Frosting (recipe follows)

DIRECTIONS

1. Preheat oven to 350°F. Line 13x9-inch baking pan with foil. Spray foil with no stick cooking spray. Mix flour, cocoa powder, cinnamon, baking powder and salt in medium bowl. Set aside.

2. Mix eggs, granulated sugar, sour cream, food coloring and vanilla in large bowl until well blended. Gradually stir in flour mixture until well mixed. Spread in prepared pan.

3. Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan on wire rack.

Vanilla Cream Cheese Frosting:

1 package (8 ounces) cream cheese, softened

1/4 cup (1/2 stick) butter, softened

2 tablespoons sour cream

2 teaspoons vanilla extract

1 box (16 ounces) confectioners' sugar

Drizzle on top of brownies or spread them evenly like you would for a cake (after they cool)

Appreciate Today

As you are all aware, the people of Haiti are currently suffering more than you can possibly imagine. No home, no food, no water...
I'd like to think that I am always grateful for a delectable dessert because it is truly a luxury. Imagine if you're the type of person who has a piece of chocolate everyday or never has a meal without a sweet delicacy at the end. Now think about the Haitians. Take a minute today to be grateful for what you have, for what you get to enjoy. If you were planning on buying dessert today, instead use that money to donate to Haitians who are struggling for simple necessities—like food (something most of us take for granted).
There is a link on the side of this blog that will connect you to FEED Projects (an organization that uses money from FEED Bags-these may look familiar-to feed starving children allover the world where food is inaccessible). The FEED Projects is currently donating the money from these bags to Haiti, for their Feed Haiti Campaign. You can also donate directly to their Campaign if you choose. If food is close to your heart, give back today...
I used to say, "the little things in life make me happy." People that know me, agree. But today I realized, nothing is "little." These things— like: the sense of relief with a soft tissue (after a day of an unbearable runny nose), a cool pillow, or a scoop of ice cream—that yield a smile and comforting sigh, make me happy. But they are only a dream to many people around the world— and that makes them so much greater. So from this day forward I am grateful, not "for the little things in life" but for all good things in life.

I'm Back

Bonjour fellow readers,
It's been a long and food-filled summer. You musn't fret; I still hold the art of dessert-making close to my heart (and stomach). With my chum Ilya, standing by with astounding egg cracking skills, we have conquered many fabulous delicacies— a cool and creamy raspberry sorbet, cinnamon swirl bread that tastes like a cozy winter's day, vanilla muffins with a cocoa frosting, and a sweet mouthwatering kugel.
Now that I have checked in, and you know that I'm here to stay, I must get back to the kitchen.

au revoir amis!

the confectionist

p.s ~ look out for my restaurant review blog "the gourtmetist" coming soon...

APPLES APPLES

Since I observe Passover, many foods are restricted. This is one of the hardest holidays, because it involves eating only simple foods for eight days— no bread, no corn, no rice, no beans, no soy products... I've been noshing on vegetables, almonds, strawberries and eating lots of apples. As I bit into a red apple today, my crunching could not distract me from thoughts of the delicious apple pie I made for Thanksgiving. Barefoot Contessa's fabulous recipe took me three hours, but the result was well worth it. It was perfect. Just thinking about the cinnamon and spicy flavors combined with the buttery flavor of the crust makes my mouth water. Only two more days to go... 

If You Give a Mouse A Cookie...

I was told that the "Oreo of Argentina" is called an alfahor. The only similarities between these American and South American delights, are the sandwich-like form and the popularity. I tried my first one in Cordoba, after a long day of painting a kindergarten. 

We were given an hour-break before night activities, so Erin and I decided to explore the area. The city is unlike anywhere I have ever been- with shops practically on top of each other and intricate details on the buildings. We trotted along, with backpacks on our backs- making us tourists very distinct. We had no shame in stopping and admiring the uniqueness of hardware specialty stores; and meat hanging all around tiny grocery stores. We saw little kiosks with chocolate, cigarettes (of course), snacks, and all different types of alfahors. I wasn't sure what the most popular brand was at the time, but there was one package that stood out to me. It was transparent. I could see the brownish coloring of the alfahor and the dulce de leche oozing out of the sides. It looked home-made, gourmet- I had to try it. I bought two, one for me and one for Erin. 

I carefully unwrapped mine, it was like holding a piece of glass- light and delicate. Afraid of shattering the cookie-like delicacy I put it to my mouth. Unaware of its life-changing ability, I took a bite. The alfahor had a soft texture. As I slowly chewed, the flavors began to excite my taste buds. Sweet. Light. It tasted like the sugarplum fairy from the Nutcracker ballet. Oreo's are undeniably, crunchy, chocolate(y) and delicious. But alfahors, are capable of satisfying me and my salivary glands in ways even a Nutcracker couldn't imagine. Do yourself a favor and try one of these treats.