Snow falling in Bryant Park (NYC) This morning was another round of snow but I was in Bryant Park’s Winter Village and skating rink to meet up and ice skate with a few friends. It feels and looks romantic in ways with the flakes floating down the sky. At any rate, by the time we’ve done our rounds in the not too crowded rink, since it’s snowing and we’ve arrived relatively early for a Saturday morning, we’ve walked a few blocks east to Grand Central Terminal to get a few sweets at Financier Patisserie. All in the name of rewarding..
Pomme Palais, Chef Michel Richard, Set up for the tasting and the Opera Cake & Snowman Cake Earlier this afternoon, I was invited to Pomme Palais for a holiday cakes and pastries tasting with the humorous (and a bit of a jokester/womanizer) Chef Michel Richard. Cocoa covered grapes tart, Raspberry chocolate eclair, Fresh fig & marzipan tart All of the cakes and pastries were eye candy when you peer into the many display cases. Before we really got acquainted with the cakes, I had the opportunity to try the raspberry chocolate eclair that was balanced and the choux pastry still..
Interior of the cafe; Savory mini bocadillos; various pastries on display One of the mornings while we’re in Barcelona, one of my friends who were traveling with me was up at an early morning and wanted a very simple breakfast (unlike the hearty one we had at El Quim). And well, our mutual friend was still in deep sleep and refuses to get up. We did recall while walking to the Boqueria was this small bakery on the Rambla called Pasteleria Escribà. This bakery brand (it has two locations) was established in 1906 and is still owned by the same..
Wilderness Poets’ raw nuts and nut butters; President’s Imported Cultured Butters and Cheeses; My copy of Momofuku Milk Bar cookbook; Homemade pistachio lemon cake, Momofuku Milk Bar’s recipe This weekend was my birthday and for those of you who read this site often enough, my annual tradition is to bake my own birthday cake. Ever since this summer, I’ve been browsing through Christina Tosi’s Momofuku Milk Bar cookbook and wanting to bake from her book. One of the recipes in there was one of my favorite cakes from the Milk Bar, the pistachio lemon. I love pistachio. It’s my favorite..
Bubó Degustation & Pastisseria Bubó is a modern, chic patisserie (pastry shop) found close to Basilica Santa Maria del Mar in the El Born district of Barcelona. Owned by the award winning pastry chef, Carles Mampel, this shop feels a tiny bit out of place because it’s smack dab in the middle of the “Old City” of Barcelona. The good thing is (for the most part), it’s close to our apartment that we indulged quite a bit of their stunning pastries during our stay in Barcelona.
I’m no stranger to Financier Patisserie. Several years ago I used to write about Financier’s various pastries and generally liked them a lot. This year, Financier released a Thanksgiving/Hanukkah cakes and pie menu. For the unaware, this year both holidays almost fall on the same date this year; Hanukkah starts on sundown of Wednesday, November 27th and Thanksgiving is the next day. For me, I love cakes for holidays. It slightly trumps pie (they do offer pecan pie) because cakes look festive. The stunning Marquis is layered with pecan banana biscuit, caramel passion fruit crème brûlée, chocolate biscuit and a..
My box of Waltzing Matilda’s baked goods Waltzing Matilda’s is a bakery selling treats inspired by Australia and New Zealand. After a fruitless search for the traditional Australian and New Zealand pastries she fell for while attending the University of Wollongong, NYC-import Laura Forer began baking them in her Harlem kitchen. She now delivers the made-to-order delicacies citywide. Since I have eaten a few Australian desserts in NYC, I found them to be fine but nothing great. The sweets from Waltzing Matilda’s are pretty darn delicious and a few are unusual as I have never seen them before. The lamington..
This weekend was my brother’s birthday and housewarming party as he just bought a condo within New York City. To celebrate these two fortuitous occasions, I had to bake a cake that’s decadent and delicious. Knowing my brother, he likes complex flavors, dark chocolate and nuts. So, I don’t see an issue baking and serving this gorgeous rich chocolate cake with salted bourbon cajeta and hazelnut brittle. It is an over-the-top chocolate cake but the best thing is, it’s not sweet because the moist cake itself is deep, dark and rich chocolate flavors from the unsweetened cocoa powder and my..
Summer is the best season to bake any desserts with fruit. This past weekend, while shopping for groceries my local market had a huge abundance of red-brown pluots (a hybrid of a plum and an apricot) on sale that’s a shade overripe, so it’s on the softer side – and I bought several pounds of them. What fantastic about these pluots is it does taste so sweet and juicy that it drips down my wrists as I bite into them. Rather than taking the easy route and just eat them quickly within a day or two, I thought of baking..