Raspberry Salted Pine Nut Brittle Ice Cream

DSC_0020aSo I had another post in the line-up to publish today, but with the east coast, England, and northern Europe choking in a heat wave, I felt that I should bump something cool, refreshing, and summery to the head of the queue. And what a summer treat it is! I am IMMENSELY PROUD of this ice cream. I made it last weekend, in my nearly new ice cream maker, after I had another no-self-control U-Pick experience. After a little more than an hour, I’d picked six pounds of raspberries and four pounds of blueberries, and it’s only thanks to my sister, who was with me and able to lead me from temptation, that I did not pick more.  Having far too many raspberries is not exactly a crisis. I used over half a pound of them for this recipe, and more than anything, it made me wonder why raspberry ice creams are not more common, because raspberry ice cream is DELICIOUS. Continue reading

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Rhubarb and Custard Victoria Sponge

DSC_0476bMany apologies for the long hiatus between blog posts. I have been travelling, eating, playing, and of course cooking. I’ve got fun posts coming up, including my new favorite restaurant in Paris and my foodie adventures in Istanbul. But for now I bring you this lovely cake.

I was unfamiliar with that wonderful British classic, the Victoria sponge, until I moved to London. As with many traditional English sweets, this cake is a keeper. In its simplest form, Victoria sponge is just two vanilla sponge cakes, sandwiched around jam and clotted cream, or whipped cream and fresh berries, and dusted with powdered sugar.  But of course this formula can be tweaked in numerous delicious ways. Continue reading

Berry Almond Custard Tarts

My mother’s berry custard tarts are legendary, and always perfect. Whenever I make a berry custard tart, however, there is at least a 20% chance that my custard will spitefully and wilfully refuse to set. Most recently this happened last summer, when my great-uncle asked me to prepare dinner for him and some special guests. For dessert I served them strawberries which sat like little islands among haphazard pieces of crust in a pool of completely liquid custard. It tasted nice, but it was definitely not a custard tart. (I still do not understand why I can make a perfectly lovely custard most of the time but get stage fright when I’m making a tart.) This year, I spent the Fourth of July with my family in upstate New York. I cleverly decided to make berry custard tarts so I could take advantage of that inexhaustible fount of culinary knowledge, my mother. The secret? My mother CHEATS. Continue reading

Blood Orange Olive Oil Cake with Rhubarb-Blood Orange Compote and Creme Anglaise

Olive oil cake is a baking miracle. Those of us (like me) who are used to classic French baking techniques reflexively think of olive oil as a savoury ingredient only. But when olive oil is substituted for butter in cakes, it produces a moist cake with a dense crumb and an incredibly light, fluffy texture, almost like an Asian sponge cake. It’s cake perfection. Since I started baking olive oil cakes, I’ve been playing with various combinations of flavours and ratios of olive oil and flour and eggs and sugar, and this cake is unquestionably my favourite: it’s the lightest and most delicate. Continue reading