No brainer desserts. Genius.

 

The first dinner party I ever hosted was last year for the Easter holiday. Similar to Thanksgiving, Easter is a holiday that many New Yorkers are somewhat orphaned. I don't come from a religious family, but we always had an Easter supper, and I think many of my friends had the same experience growing up.

However, airline tickets are expensive and Easter doesn't really qualify as a must as far a traveling home is concerned. Granted, I'm pretty certain my mom would have an amazing Easter basket waiting for me if I did come home, but American Airlines doesn't seem to want to get on board with my travel budget.

So, for Easter last year I went all out. I rented a long banquet table, nice china and made sure it was a table setting fit for only the fanciest diners in Soho that evening. Then it came down to the food.

I ordered a spiral cut ham from a local butcher, and the rest of the meal was sort of ad-libbed. I bought some canned veggies to heat up right before dinner, which I now think is lame, but frankly, my kitchen confidence as far as main meals go wasn't quite up to speed at that time. The fact that I did bake the lemon tart I served for dessert redeems me a little bit, at least in my mind. The one lesson I took away from the experience is that dinner parties are serious business and pre-planning is a must. Even though I planned, I spent more time in the kitchen than mingling with my guests.

Since then, I've been thinking of other desserts that require very little kitchen time, allowing one to spend more time with guests instead of hovering over the stove. And now, I think I've found a perfect recipe that requires minimal attention but produces beautiful results: Apple Cider Poached Pears with Vanilla Ice Cream.

I wrote about this dessert over at Examiner.com where I serve as the Brooklyn Dessert Examiner. As I noted in the previous article, the use of apple cider, not apple juice, is important to note before getting started. Most farmer's markets carry high-quality apple cider, and believe me - it's worth seeking out.

Secondly, vanilla ice cream is a great accompaniment to this recipe, and Brooklyn’s own Van Leeuwen Artisan Ice Cream in Vanilla is recommended.

Apple Cider Poached Pears with Vanilla Ice Cream

Ingredients:
4 c. of apple cider (NOT apple juice)
1 cinnamon stick
2 ripe pears, peeled (any variety of pears will do)
1 tbsp. cornstarch
Vanilla ice cream
Sprinkle of cinnamon
Pecans, as garnish (if desired)

In a small saucepan, pour 4 cups of apple cider and one cinnamon stick. Bring to a simmer.

Peel 2 pears, and if you prefer, halve and core. Leave stems on as this adds to the presentation and allows you to pick the pears out of the pan without damaging the fruit’s body. Place pears in apple cider, cover, and let simmer for 45 minutes. If your pears are not quite ripe, you might need to add an addition 15 to 20 minutes to poaching time.

On two small plates, sprinkle cinnamon powder for presentation. Remove pears from simmering cider by using tongs and lifting by the pears’ stems. Place pears on cinnamon-sprinkled plates. Add 1 tablespoon of cornstarch to cider and cinnamon stick mixture and whisk until a minimally thick sauce forms.

Scoop out a single serving of vanilla ice cream and add next to plated pears. With a small spoon, drizzle apple cider and cinnamon sauce over pears and ice cream. If you like, sprinkle chopped walnuts over pears and cream. Now, feel free indulge in what might be the easiest winter dessert ever created.

Serves 2.

Vote for me on Bon Appetit!

Recently, I was asked by the web editor of Bon Appetit to submit a recipe for their Holiday Blog Envy Bake-off. I decided to share the recipe I use for coconut macaroons with chocolate ganache - yum! Now, I need your help!

Vote for my recipe! The first part of the contest is open to readers to vote on their favorites in each baking category (my recipe is in the Cookie, Brownies, and Bars category). The recipes with the most votes from each category move onto the second round which involves Bon Appetit testing each recipe. From there, a winner is chosen. The grand prize is a dinner with Bon Appetit Editor-in-Chief Barbara Fairchild! This could be my opportunity to get down on my knees and beg for a food writing opportunity (part-time, of course)!

When I signed up to vote, I had to register on Bon Appetit. It's easy to do (and free!) and you can opt out of receiving anything via e-mail, so don't worry aboutr spam mail. Please please please please please help me get to the second round of the competition! If I do, I promise to bake all of you cookies! And tell all your friends to vote too!

You can find the site here. All you need to do is look for the Coconut Macaroon with Chocolate Ganache recipe from Puff and Choux (that's my blog).

October 14th is National Dessert Day!

I have to make this a quick post as I'm running into the office, but today is National Dessert Day! I couldn't pass up the opportunity to alert all my readers to this obviously amazing holiday, so enjoy that piece piece of cake today. Indulge yourself with come crème brûlée . Have a couple extra macaroons. It's our day - we earned it!

And thank you to Foodimentary for alerting me to my new favorite day of the year.

Great pastry quote.

"The fine arts are five in number, namely: painting, sculpture, poetry, music, and architecture, the principal branch of the latter being pastry." ~ Antonin Carême

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.

Everyday Cake

Molly Wizenberg, the genius behind Orangette, posted a great story on "everyday cake," an idea she thought of after being inspired by Edna Lewis’s Busy-Day Cake.

The concept is simple, really. Basically, all of us need that "go to" cake. The cake we can rely on to be there on those stressful days when hanging out on your fire escape or lazily sitting on your kitchen counter are on the only things you fathom doing. The Everyday Cake is a basic recipe, and although easy to make, reminds you of the good things in life.

Hop on over to Orangette to read her full blog post and Everyday Cake Recipe. And for those of you wondering, my Everyday Cake is Sour Cream Coffee Cake. Talk about a great way to cap off a day that seems to never end...

Also, if you haven't already, but sure to purchase a copy of Molly's book, A Homemade Life: Stories and Recipes from My Kitchen.

New York Times: Treats in the Doggie Bag, for the Dog, of Course

The New York Times is running a great piece online about the benefits of a doggie bag, and as a New Yorker who is originally from Oklahoma, a place where we were not taught the snobbish behavior of turning up our noses at taking left overs home, I couldn't be happier. As the writer of the piece, Alex Witchel says,"Portions are so ridiculously large these days; why not get the chance to eat all of what it is you like?"

In even better news, the article focuses on using the doggie bag for desserts, specifically chocolate biscotti. Honestly, I'm not a major fan of biscotti, but as you may know, I'm a huge proponent of eating dessert whenever you get the chance. So, if bagging up some biscotti is on your agenda, then I say check it off the list my friend! Check out the full New York Times piece here.

Dessert Quote of the Day

“A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece” ~ Ludwig Erhard

Dessert Quote of the Day

"Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.” ~ William Powell

My very first dinner party with Rote Grütze

I woke up this morning feeling hungry, which normally isn't unusual, but considering that I ate an Easter feast big enough to feed an entire village of carnivores just 10 hours earlier, I was a bit weirded out by my stomach pains.

I threw my first dinner party last night, and when I say dinner party, I mean dinner party - long table with white table cloth, decorative candles for ambient lighting, homemade napkin rings (and you better believe I mean cloth napkins), and a perfect mix of music that kept the conversation going for three hours. Nine friends attended and at the end of the night, everyone was stuffed off of honey-glazed ham, mixed vegetables, polenta, crescent rolls, and of course, dessert.


My friend Heidi made a delicious German dessert called Rote Grütze, which is a type of berry pudding. I had never tasted Rote Grütze before, but the best way to describe it would be this: If you could siphon the Summer season into a goblet and serve with whipped cream, it would be Rote Grütze.

I did a bit of research this morning into this German delicacy, and found some interesting information from a 1991 New York Times article. Rote Grütze ("red grits") originates from northern Germany where an array of berries make their delectable appearance in Summer. Basically, red currants, raspberries, cherries, as well as the occasional blackberry or black currant, are cooked with sugar and cornstarch (and in some recipes, German wine) and served with a simple topping.


According to the New York Times:

In the old days Rote Grütze was not a dessert at all but a light summer supper, served with cold milk or cream. Today it is most often served with vanilla sauce, and since the 1970's, when it was suddenly pronounced chic, Rote Grütze can be found at the toniest restaurants and cafes, as well as at Great Aunt Emma's place out in the country.

Depending on whose great-aunt's recipe is being followed, Rote Grutze may contain such optional additions as strawberries, blueberries, rhubarb, a glass of red wine or even a jigger of brandy. What is required in one recipe is disregarded in another. Some profess that the only proper Rote Grutze contains two-thirds red currants; others insist that any amount of any red berries will do. Some swear that the addition of water is anathema, others that a small glass of water is absolutely essential. Purists generally agree, however, that the dessert is never overly sweet, and they draw the line at the addition of gelatin, warning the uninitiated that its addition will produce a stiff aspic.

I know Heidi is into ghosts and scary movies, but I'm beginning to think she might be a mind reader as well, because I can't think of a better accompaniment to my offering of the evening - a lemon tart. Served either on the side or on top, Rote Grütze was a fantastic addition to my basic lemon dessert.

Aside from the food, the event was a huge success in that everyone had a lovely time. It was great seeing some familiar faces (Heidi, John, Jessica, Erikka, Emily, Will), a face I don't get to see often enough because of geography (Mickey), and a new face (Scott). I don't think I could have asked for a better Easter dinner - great friends, great food and great conversation.

The pictures I've posted are of the table pre-food, and then of the ham (obviously). No one took photos of the desserts, which I apologize about - we were too busy stuffing our faces and about half-way into our collective food coma.

Great dessert quote...

"Once in a young lifetime one should be allowed to have as much sweetness as one can possibly want and hold." ~ Judith Olney


Photo courtesy of Crayola Yellow.

Great dessert quote...

"Seize the moment. Remember all those women on the Titanic who waved off the dessert cart." ~ Erma Bombeck

My foodie pledge.

When I started this blog, I remember thinking that it was going to be fun. I was going to post about desserts and pastries and the masses would read. I would never get tired of it - how could I? I love eating sweets.

But tonight was the first time I realized it goes deeper than that. I get tired of posting. Sometimes I just want to sleep instead of staying up until 2 a.m. thinking up fun topics to write about. But yet, I do it. I can't sleep unless I know that Puff and Choux will have new posts for my readers the next day.

I've come to realize that this blog is the representation of my passion. Saying this means a lot as I have never been passionate about anything, with the exception of traveling and writing, and luckily for me, this blog encompasses those interests as well. It's the adventure really - trying out new flavors, experimenting in the kitchen, trying out little patisseries in every new city I find myself in. I'm in love with what I'm doing, and it's a great feeling.

Quite a number of people have asked me what my goals are in regard to Puff and Choux. I always struggle to answer this question because, honestly, I don't know. I was a bit concerned about my inability to form a response until this evening when I read a passage in My Life in France by Julia Child. After receiving another negative response to her first cookbook, she said:

"I wasn't feeling sorry for myself. I had gotten the job done. I was proud of it, and now I had a whole batch of foolproof recipes to use. I had found myself through the arduous writing process. Even if we were never able to publish our book, I had discovered my raison d'etre in life..."

Even though there was a large chance that her book would never see the light of day, Julia didn't care. It was her love of French cuisine that fueled the book, and as long as she could continue to work in the field of French cooking, she was happy. In reading this, I realized that I have found myself through my love of pastries and desserts, and my goal is to spread the word on the artistry of this food medium. There is a high probability I will fail, that Puff and Choux will remain simply a serious, yet fun, hobby and I will never be able to make a living in the food industry. But even though I'm not sure of the journey I will chart, I'll tell you this - it's going to be a sweet one.

Recipe of the Day - Lemon Thyme Cream Puffs

I'm on a big lemon kick lately, which is slightly weird because generally, I'm not a huge fan of lemons. But the past few weeks, I can't seem to get enough of them, whether it comes in the form of a cocktail or dessert. Must be my Spring fever coming out.

So, I'm happy to share today's Recipe of the Day - Lemon Thyme Cream Puffs. You can't really go wrong when you eat something that contains the words "cream" and "puff," but now I believe I have to add "lemon" to that list.


"Mary Ann has lemon fever" Lemon Thyme Cream Puffs Recipe

Equipment:
Measuring spoons
Measuring cups
Cooling rack
Parchment paper
2 baking sheets
Mixing bowls
Rolling pin
Saucepan
Sieve
Pastry bag w/ plain tip

Ingredients:
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tablespoon water
2 tablespoons sanding sugar *
1 cup heavy cream
3 large sprigs fresh thyme leaves
1/2 cup prepared lemon curd
4 ounces white chocolate, chopped

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F. Lightly grease or line 2 baking sheets with parchment paper. Beat the egg and water in a small bowl with a fork.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Brush with the egg mixture. Cut the pastry into 36 (2-inch) squares. Sprinkle with the sugar. Place the pastry squares onto the baking sheets.

Bake for 10 minutes or until the pastries are puffed and golden. Remove the pastries from the baking sheets and cool on wire racks.

Heat 1/3 cup cream and thyme sprigs in a 2-quart saucepan over medium heat to a boil. Reduce the heat to low and cook for 3 minutes. Remove from the heat and let the cream mixture steep for 30 minutes or until it cools to room temperature. Pour the cream mixture through a sieve. Discard the thyme. Refrigerate the cream mixture for 1 hour or until it's well chilled.

Beat the remaining cream in a large bowl with an electric mixer on high speed until soft peaks form. Add the chilled cream mixture and lemon curd. Beat until stiff peaks form. Spoon the cream mixture into a pastry bag fitted with a plain tip.

Pipe about about1 tablespoon lemon thyme cream mixture into each pastry puff.

Place the chocolate into a small microwavable bowl. Microwave on HIGH for about 1 minute. Stir until the chocolate is melted and smooth. Drizzle the chocolate over the pastry puffs. Let stand until the chocolate sets.

Serves 36.


Recipe from Puff Pastry.com.

Great dessert quote...

"You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make." ~ Earl Wilson

Some sweets to welcome Spring!

Perhaps it was the warm weather I grew accustomed to while living in Australia for six months last year, but this year's winter in New York seems to have taken it's toll. As a result, I'm craving Spring time - warmer weather, trench coats, and fun new desserts that seem out of place any other time of year!

I always try to have cookies or some sort of sweet on hand when I know people will be swinging by my apartment, so i can't wait to try out this recipe from MarthaStewart.com for Spring Shower Almond Petits Fours.

Not only are they beautiful to look at, my past experience with petit fours has always been a positive one!

Let me know if you try out this recipe - I'd love to post your photos and tips!

Check out the recipe here.

Easter dinner at my house - what dessert should I serve?

After reading the April issue of Gourmet, I felt suddenly inspired to host an Easter potluck dinner. Along with the traditional ham, I'm brainstorming desserts to make. I'd love to hear suggestions from my readers - leave them in the comments section!

Great dessert quote...

"Unless your name ends in Baskin or Robbins, I really can't fit you into my schedule right now." ~ Uniek Swain

Dessert Quote of the Day

“Life is short; eat dessert first." ~ Ernestine Ulmer

Great Dessert Quote

"Hide it in a hiding place where no one ever goes,Put it in your pantry with your cupcakes" ~Simon and Garfunkel

Courtesy of Foodimentary.