JULY-AUGUST Dessert COTM LEBOVITZ WEBSITE - All Other Desserts (Cakes, Pies, Cookies, etc.)
This recipe running in the NYTimes is why I bought Room For Dessert in the first place.
THE GINGER CAKE: it is dark, it is moist, it is somewhat dense. It is very grown-up - black pepper, ginger, molassas. Fresh ginger magicially disappears into its dense fine texture. Earlier thread with the recipe: http://www.chowhound.com/topics/279003
And it's on DL's site as his most requested recipe.
Nice with ginger-cranberry compote, or whip cream/ice cream
Definitely not a dessert, but thought I'd report on it anyway. I made the Spiced Glazed Nuts and Pretzel Mix featured on his website. It was pretty good, but I just am never completely satisfied with any spiced/ glazed nut mix that I try. My husband seems to like them though. The cayenne definitely sneaks up on you!
re: Katie Nell
I made the spiced glazed nut mix today. The Hubs and I are headed out of town for a week and I am making a few snacky things to keep on hand in our hotel room. It was sooo easy and is really very good. The pretzels come out of the oven super crunchy which I love. In terms of the nuts, I think the walnuts and macadamias taste the best. i'm definitely going to start putting this out at parties.
I know some people aren't big fans, but I make quick breads often as a way to use up odds and ends. Today I had 2 nearly overripe bananas and a bit of FF sour cream that needed to be used before they turned. I also had about 1/3 c. of walnuts remaining from various other baking projects and half a bar of chocolate in my pantry I wanted to clear out. I thought this recipe would be a good way to use all of the above and it is a bit healthier than most recipes..
I followed the recipe pretty closely. The changes I made were using 1/2c. whole wheat flour and 1 c. ap flour instead of all ap, I used fat free sour cream instead of regular or light, I cut the sugar to 1/2c., and I used a low-fat butter substitute instead of butter. I also added a little less than the suggested 1/3c. chocolate chips, but since my chocolate was in bar form I was able to use a serrated knife to scrape it into little flakes right over the batter bowl. I probably only used about 1/5c. chocolate, but since I was able to get it into such fine pieces it was evident and distributed throughout. Oh, and I added about 1/3c. walnuts.
The bread was baked in a loaf pan rather than the recommended 9in. pan because, well, I'm a rebel =) It took 50 minutes at 350.
This is without a doubt my new go to recipe. It's very moist and flavorful without being overly sweet or oily like some banana breads can be. The addition of whole wheat flour was not apparent in the taste at all which surprised me, but was a good thing. I absolutely would recommend adding in the chocolate and walnuts, but I think chocolate chips, unless they're minis, might dominate a bit. If you happen to have a hunk of chocolate hanging around, scraping it into the batter with the edge of a serrated knife results in a really tremendous end product. Also unless you want a VERY sweet bread I'd suggest cutting the sugar. I will be making this one again.
I've made his candied peanuts many times, and they are a hit:
They are extremely easy, and keep well.
I also highly recommend his Chocolate-Covered Caramelized Matzoh Crunch:
It's not just for Passover anymore!
Last weekend I made the Peach Sorbet with Berries Jubilee and toasted candied/salted almonds.
The peach sorbet was just perfect, partly because I had really great peaches. He says to drop them in boiling water to loosen the skins and then peal and pit and chop roughly.
You then cook them with some sugar until they've broken down. Put into food processor and puree. She calls for a tsp of orange liqueur, but I didn't have any so put in a bit of orange zest and some juice.
You chill the mixture and then freeze in an ice cream maker, in my case, a Donvier hand-cranker. The texture was fabulous. My son and dil were over for dinner and they were impressed...a big deal to me because they have a big machine with a canister that is frozen in their machine instead of the fridge.
Anyway, while the peach mixture was cooling, I made the salted candied almonds. Very easy. 2 Tbsps. sugar, 1/2 cup sliced almonds. Spread sugar in skillet and add almonds. Cooking over med. heat, you stir until the sugar melts and the almonds are coated and a bit toasted. Sprinkle with a pinch or 2 of coarse salt and scrape onto a piece of parchment, or, in my case a Silpat.
The berries (I had blackberries, strawberries and blueberries) are quartered...except for the blueberries. You won't catch me quartering blueberries any time soon! He calls for orange liqueur and orange juice, but again I subbed extra juice and zest. 1 and 1/2 Tbsp sugar are added. This is marinated at room temp.until ready to serve.
You put a scoop of sorbet in a bowl/glass and spoon the berries and their liquid over it, then sprinkle with the toasted almonds.
This is really great! It's refreshing and light but feels rich. I'm going to be making this regularly until peaches run out.
I found the recipe in the L.A. Times, but it links to his website, so I'm sure it's on there.
I've made the Matzoh Crunch, and thought it was good, but not great. If you have matzoh laying around and need to find a use for them, this is a good recipe for that. But I wouldn't go out and buy matzoh just to make this. I might have liked it better if I had sprinkled sea salt on them, like he suggests in one version of this.