Category Archives: Recipes (Sweet)

Rise and Shine for Joanne Chang’s Honey Cashew Morning Buns

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A sticky bun that's less sweet and a whole lot more enjoyable to eat.

A sticky bun that’s less sweet and a whole lot more enjoyable to eat.

 

I love the idea of sticky buns. But the execution? Not so much.

That’s because the standard avalanche of goopy glaze is more than even my sweet tooth can bear.

So I beamed when I received a review copy of “Baking With Less Sugar” (Chronicle Books) by one of my favorite pastry chefs, Joanne Chang of Flour Bakery + Cafe and Myers + Chang in Massachusetts.

In this day and age, where we’re all trying to eat better, this timely cookbook is all about making sweets — but with only natural sweeteners and little white sugar. Yes, the perfect way to enjoy dessert without your body paying such a high price later.

BakingWithLessSugar

The book includes more than 60 recipes, both new ones and reformulated ones from Chang’s bakery, that make use of maple syrup, honey, molasses, dates, juice concentrates, coconut, and bananas and other fresh fruit.

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Get the Fireworks Started with Dorie Greenspan’s Blueberry-Corn Tart

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A dazzling tart topped with blueberries and corn. Yes, corn!

A dazzling tart topped with blueberries and corn. Yes, corn!

On a recent episode of “MasterChef,” the contestants were initially befuddled when asked to make a dessert using the secret ingredient: corn.

It’s not such a daft ingredient for a sweet, as you might first think.

Sure, we may associate it most with the savory side — grilled corn on the cob, succotash, corn salads, corn chowder and the like.

But I can remember digging into a bowl of corn ice cream and a warm, airy corn souffle at restaurants, and breaking into a delighted smile.

After all, corn is naturally sweet, especially modern-day varieties, which are bred to be higher in sugar.

So last fall, when I finally got my hands on a review copy of the newest cookbook by culinary treasure, Dorie Greenspan, “Baking Chez Moi” (Houghton Mifflin Harcourt), I waited to bake from it. And waited. And waited.

Until fresh corn and fresh blueberries finally came into season, which is now.

Greenspan’s “Philadelphia Blueberry-Corn Tart” is worth all of that patience.

Imagine a crumbly shortbread-cookie crust mounded with a creamy, honey-scented filling that’s heaped with gorgeous jammy blueberries and fresh corn kernels.

It’s a beaut. A real attention-getter. Just the dessert you want on a summer holiday like the Fourth of July.

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Corny Cookies

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Baking with corn nuts. Who would have ever thunk it? Mindy Segal, that's who.

Baking with corn nuts. Who would have ever thunk it? Mindy Segal, that’s who.

 

Lugging a backpack full of textbooks in middle school, while walking to the bus stop after class, and suffering from a serious case of the munchies.

That’s truly the last time I think I’ve bought corn nuts.

Until now, that is.

Leave it to Pastry Chef Mindy Segal to get me to venture into a nearby 7-Eleven for the sole purpose of buying corn nuts.

But her recipe for “Corn Nut Cornmeal Shortbread” captivated me so much, I just had to do it.

The recipe is from her cookbook, “Cookie Love” (Ten Speed Press), of which I received a review copy.

CookieLove

A James Beard Award-winning pastry chef, Segal is the proprietor of HotChocolate Restaurant and Dessert Bar in Chicago. The book was written in conjunction with Kate Leahy, a San Francisco food writer and recipe developer.

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Of Strawberries and Sweet Memories

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Strawberries get blanketed by a super crisp topping.

Strawberries get blanketed by a super crisp topping.

 

Strawberries hold a trove of memories for me.

Of whipped cream-slathered, fresh strawberry layer cakes that my Dad toted home from Chinatown bakeries for a special treat.

Of bowls of berries hidden by a mountain of aerosol-spurted whipped cream my parents would sometimes indulge us with for dessert in summer.

Of aching quads after my girlfriends and I once spent an afternoon at a u-pick, plucking our own super ripe, juicy berries from rows of lush, low-lying plants.

And of the consternation my older brother felt when he tried to grow them in our own backyard, only to have the bugs gnaw away at most of them.

But in many ways, one of the most profound remembrances I have is not of the berries themselves, but of the small, green crisscross plastic baskets they come in.

Strawberries from the farmers market in their iconic basket.

Strawberries from the farmers market in their iconic basket.

Whenever I bring the berries home now from the farmers markets and empty them out of of their containers, I can’t help but think of those baskets.

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Yo, Yo, Yo — Fro-Yo at Home

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Greek yogurt sorbet -- crazy easy to make.

Greek yogurt sorbet — crazy easy to make.

 

You may never trek outside to buy fro-yo again.

Not if you have an ice cream maker and this recipe for “Greek Yogurt Sorbet” from the new cookbook, “Yogurt: Sweet and Savory Recipes For Breakfast, Lunch, and Dinner” (Ten Speed Press) by award-winning, veteran cookbook writer Janet Fletcher, of which I received a review copy.

The slender book not only includes directions for making your own yogurt and yogurt cheese at home, but 50 recipes for incorporating yogurt in just about everything. Enjoy it in “Cherry Tomato Raita” to “Chilled Golden Beet & Yogurt Soup” to “Orzo with Spicy Lamb, Chickpeas & Yogurt” to “Greek Yogurt Panna Cotta with Strawberry Rhubarb Sauce.”

Transforming store-bought Greek yogurt into an ice cream-like treat is ridiculously easy. Get out a big bowl, dump in the yogurt (whole milk, please), sugar, corn syrup, vanilla extract and a pinch of salt; stir. That’s the extent of the heavy lifting.

No eggs are involved. No cooking, either. Just chill down the mixture either in an ice bath or in the refrigerator overnight. Then, spin in an ice cream maker. And prepare to go to town on it.

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