Darkest Chocolate Sorbet

There’s a certain math when it comes to frozen desserts. The math goes something like this: ice cream > sorbet. The logic for this has everything to do with decadence: ice cream has fat, sorbet traditionally doesn’t. You can blend a watermelon, add a little sugar syrup, and freeze that in an ice cream maker and that’s “sorbet.” It’s basically frozen, blended fruit. Ice cream involves warming cream, infusing egg yolks, adding lots of chopped naughty bits — chocolate, candied walnuts, cake crumbles — and churning that into something that feels like a real treat. Again, at the risk of repeating myself: ice cream > sorbet.

Imagine my shock and surprise, then, to make Melissa Clark’s Darkest Chocolate Sorbet from her new book, Dinner in French, only to discover that this frozen chocolate concoction of the sorbet variety was far to superior to any frozen chocolate dessert I’ve ever had. I’ll give you a moment to take that in.

Continue Reading

Whole Lemon Strawberry Sorbet

I’m going through a real sorbet / ice cream-making phase right now. If you follow me on Instagram (and how can you not?!), you saw me make a vanilla bean ice cream a few weeks ago, and a Concord grape sorbet more recently. Not only was it fun to dig out my old ice cream maker (it’s nothing fancy; just a crappy old Cuisinart, with a canister I keep in the freezer), but it’s been EXTRA fun to have homemade frozen treats waiting for me every night after dinner. I have a real sweet tooth, but eating a whole dessert every night is a lot, so I just have a spoonful or two of homemade ice cream or sorbet, and I’m good.

Yesterday, I was at the farmer’s market and I decided to brave the line at the only organic stand (they’re so popular, they scared away all the others). As I gathered up heirloom tomatoes and zucchini, I spied really gorgeous strawberries. Even though strawberries are more of a spring thing (aren’t they?), these specimens were pretty undeniable.

Continue Reading

Grapefruit, Blood Orange, Campari Sorbet

I once wrote a post on here called Ten Things You Should Never Serve At A Dinner Party that was mildly controversial. Craig’s sister Kristin was offended that I included “boneless, skinless chicken breasts,” so on my next visit to Washington State, she cooked up a Chicken Piccata that really put in me in place.

And now I’m about to put myself in my own place by refuting number ten on that list: sorbet. Here’s what I wrote then: “This is a dinner party, not a cleanse. If you’re feeling lazy, that’s fine, but at the very least, have the decency to serve us ice cream. But sorbet? SORBET? That’s it…I’m leaving.” Wow, I don’t even recognize the person who wrote that… especially now that I’ve made the sorbet that I’m about to tell you about. But first, the context.

Continue Reading

Tahini Chocolate Chip Cookies

I know I’m late to the party with this one (the party being the “put tahini into your desserts” party) but I’ve also not been blogging for two years, so cut me some slack!

The truth is, during my blogging hiatus, I was much more likely to make recipes that I’d already made before than to try new ones. That was part of the relief of not blogging: there wasn’t this sense of, “I’ve got to feed the beast.” (Sorry for calling you a beast.) But now that I’m back in the saddle, I find myself thinking of you, my beautiful beast; and so when I had friends coming over for dinner the other night, I decided not to make my usual chocolate chip cookies. I decided to make the kind with tahini.

Continue Reading

Chocolate Chip Cookie Hacks

IMG_0174 (2)

Controversial statement: all chocolate chip cookie recipes are basically the same.

Sure, some are better than others (The New York Times recipe is probably the best one out there) but they’re all different ratios of butter, brown sugar, regular sugar, eggs, vanilla, flour, baking powder, baking soda, salt, and chocolate. And though different ratios will yield slightly different results, in my experience what matters much more than the recipe are the specific techniques you use to make your cookies. For internet purposes, let’s call them hacks and I’ve got six of ’em that’ll work with any chocolate chip cookie recipe and produce consistently good cookies every time.

Continue Reading

Raspberry Ricotta Cake

IMG_0147

You’ve heard of one-pot meals, but have you heard of one-cake desserts? That’s not a thing, but it should be. Here’s the idea: instead of an elaborate cake that you have to frost or decorate or slice in half, a one-cake dessert is one where a batter goes into a cake pan, the pan goes into the oven, and whatever comes out an hour later is what you serve for dessert (sprinkled, perhaps, with powdered sugar). In my years of dinner party-throwing, I’ve been a big champion of one-cake desserts: Al Di La’s pear and chocolate cake, for example. Or my favorite dinner party dessert of all time: Amanda Hesser’s almond cake. Now a new cake comes along to join the pantheon; this raspberry ricotta cake from last month’s Bon Appetit.

Continue Reading

New Year’s Pavlova

IMG_0009

On New Year’s Eve, I cooked for some friends and realized that dessert needed to be on the lighter end of things, because who wants to go out to New Year’s parties feeling all weighed down with chocolate and butter, etc. etc.? That’s how I came up with Pavlova, something that I’d only really made once before (actually twice) but never served to guests because it always seemed so delicate and ephemeral and kind of risky. But a risky dessert on New Year’s Eve is a good way to kick off the new year: taking chances, living on the edge, whipping egg whites. So I got to work.

Continue Reading
1 2 3 10