I learned this nougat while working on the Bouchon Bakery cookbook, wherein executive pastry chef Sebastien Rouxel makes a version for the bakery. I've simplified his recipe for the home kitchen (corn syrup instead of glucose and no cocoa butter, which he uses to get a cleaner cut). But it all basically comes down to the temperature you cook the sugar to; because it's added hot to the egg whites, it ultimately cooks the whites and becomes a foamy white candy into which nuts and fruit are stirred. I love the combination of pistachio, almond, cashew, and cherry, but virtually any toasted nuts or dried fruits can be used.
For some, the beginning of spring is marked by budding crocuses and blooming daffodils. For me, it’s all about the rhubarb. After a long winter of baking endless nut, citrus, and chocolate cream pies, the emergence of those leafy pink stalks from the ground is a harbinger of the coming bounty of spring and summer fruits. Some wait until strawberries are in season a few weeks later to start baking with rhubarb, but I use it as soon as humanly possible. Toasted almond frangipane is a lovely, creamy foil to the tartness of the rhubarb, and adds an extra layer of flavor without overwhelming the star ingredient.
Here's a delicious surprise: tiny bits of salty bacon are a wonderful addition to this creamy dessert. Maple-cured or applewood-smoked bacon seem to be ideal choices here.
We have about 10 chocolate cakes in our repertoire, from Cynthia's Chocolate Cake made with cocoa and buttermilk, to the decadently rich Ballymaloe Chocolate Cake made with the very best chocolate money can buy, lots of ground almonds, and a silky chocolate frosting. But if I had to choose just one, it might have to be this recipe given to me by my sister Blathnaid Bergin. It is deliciously chocolatey, yet light and rich at the same time. You can serve it very simply with the chocolate ganache poured over the top or spruce it up for a birthday cake.
The best recipes have backstories, at least Sally’s always do. Here she gives the lineage behind these macaroons.
Cut into buttery little pieces, this cross between a tart and a cookie crumbles and then melts away as you eat it. Best of all, this recipe belies the assumption that you need the angels on your shoulder to make tender pastry, and that it takes a lot of time.
Ingredients
Stack bite-sized lemon cheesecake bites like a tower of snowballs ready for a snowball fight, or in this case, a lemon cheesecake truffle-eating contest.
This cake was the first thing I learned to bake with my grandmother. It was, and still is, the best cake I have ever tasted. The Scharffen Berger chocolate we use at the bakery puts a new spin on a nostalgic cake, and a hint of strong coffee adds another flavor dimension. Topped with a decadent buttercream frosting, this cake is everything you want a chocolate cake to be, and a sweet finale for any occasion.
This new-age take on an old-world dessert is completely my fault. I made it up, tested it to the nth degree and stand behind its unashamed sweet and savory idiosyncrasies. It is constructed like a traditional sticky toffee steamed pudding, with salty olives and candied clementine taking the candied dates' role, honey and rosemary stepping in for the toffee sauce, and silken chestnut flour playing the supporting starchy role typically taken by a wheat flour-based pudding mixture. The totality is earthy and cosmopolitan. It is a riff on a sweet and savory cornmeal pudding I developed for Cooking Slow.