Exciting upcoming dessert events at the Astor Center

The month of May is full of exciting dessert related events in New York City, and the Astor Center is proving to be the hostess with the mostess.

First up, on May 21st the Astor Center, along with Citysearch and iSi North America, will present "Sugar & Whips," in what is being described as an "evening of pure decadence." Six renowned New York City pastry chefs will be serving up desserts, cocktails and even a coffee concoction or two for your pleasure and celebrating the finer (in my opinion, the finest) things in life: Dessert! Pastry chefs in attendance will include Dominique Ansel of Daniel, Heather Bertinetti of Convivio and Alto, Johnny Iuzzini of Jean Georges, Michael Laiskonis of Le Bernardin, Nancy Olson of Gramercy Tavern, and Robert Truit of Corton. Also, the French Culinary Institute's master mixologist, David Arnold, will be showcasing his incredible skills throughout the evening.

I saw Michael Laiskonis last month when he was part of a food blogging panel at the New York Institute of Technology, so I'm excited to see him again, but this time, more in his element i.e. making desserts instead of chatting about technology and blogs.

"Sugar and Whips" takes place, as mentioned, on Thursday, May 21st, in the Astor Center Gallery from 8 p.m. to 10 p.m. The cost is $25. You can purchase tickets by visiting here.

Next up is "Marshmallow Fluff: A Gastronomica Forum," featuring Cathy Kaufman, Darra Goldstein, Katie Liesener, and Mimi Graney, on May 26th.

I for one am stoked for this particular panel, because as you may recall, Marshmallow Fluff is the key ingredient in one of my all-time favorite recipes - my grandmother's fudge. You can see the recipe by clicking here.


According to the event description, this event will cover everything you wanted to know about Fluff Marshmallow Crème - the origins of this illicit "food" product, what exactly makes Fluff, the controversy behind this delicious sweet treat and how at the end of the day, you either love it or hate and how even the government chimed in on this most random of ingredients.

A fluff cocktail will be served, as well as fluffernutter sandwiches and other fluff-inspired snacks.

"Marshmallow Fluff" will take place on Tuesday, May 26th, from 6:30 p.m. to 8 p.m. at the Astor Center Gallery. Tickets are $25 and can be purchased by clicking here.

Recipe of the Day - Quick Sour Cream Coffee Cake

One of my favorite breakfast treats is a nice coffee cake, and the recipe from The Joy of Cooking for Quick Sour Cream Coffee Cake is fantastic. Offering a moist (ack! I hate that word!) but light treat for breakfast, regardless of the season, this coffee cake will last up to a week under a cake dome. I like to prepare on Sunday night and eat for breakfast over the course of the next week – that’s if my roommates don’t finish it off first!

Don’t Eat My Coffee Cake Because It’s Mine Recipe

Equipment Needed
9 x 9 baking pan
3 mixing bowls
1 whisk
1 spatula
Measuring cups
Measuring spoons
1 cooling rack

Ingredients
Cake:
1 1/2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 eggs

Streusel (Topping):
2 tablespoons flour
2 tablespoons butter
5 tablespoons sugar
1/2 teaspoon cinnamon
1/4 cup chopped nuts (optional)

Prepare streusel topping. Combine flour, butter and sugar till crumbly. Add cinnamon. Set aside while preparing cake dough.

Preheat oven to 350.

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Whisk until all dry ingredients are thoroughly mixed.

In another mixing bowl, combine sour cream and eggs. Beat well.

Add the dry ingredients to the cream mixture. Beat just till smooth as overbeating tends to toughen dough.

Spread in a lightly greased 9x9 pan.

Sprinkle with streusel (and nuts if desired).

Bake about 30-40 minutes at 350, or till tester comes out clean. Cool on a heating rack.

Enjoy with a nice cup of tea or espresso in the morning (or evening)!