The holidays give us all sorts of parties. Cocktail, tree trimming, even cookie exchange ones. However one that is always welcome and with out the "stuffedness" of a full dinner is a dessert one. Imagine a gathering of delicious sweets, coffee ro tea and great conversation.It can be had and done in a very easy way.
Regular contributor and baker extraordinary Genevieve Ko wrote about such a party in today s New York Times Wednesday Food section.She gives elegant recipes from such professional bakers as Nicola Lamb and Yossy Aref. These are cakes that look like they belong in a Seventeenth or Eighteenth Century oil painting. These are the cakes, according to Chef KO, that need elegant cake stands to show off their beauty (although decorative wood blocks or even a stick of classic leather bound books can do the trick too). There is a tiramisu pie instead of the usual espresso soaked block. The pie crust is that crumbled classic Oreos mixed with melted salted butter. The layers are made with marsacapone whipped with separated egg whites and yolks. Around twenty lady fingers are used along with a cup and a quarter of strongly brewed coffee (think espresso here).The marscapone filling acts as the topping and dark chocolate curls are scattered all over the top of the chilled pie.
The other recipes are the truly elegant pastis Gascon. apple pie's classy French cousin.It's also known as croustade aux pommes. The crust is a buttery flaky phyllo dough , lighter than the traditional recipe. Another Gascon staple Armagnac, one of Frances oldest brandies is also added in to elevate the apples.It is rich in butter with ten tablespoons of butter added .Granulate sugar and light brown sugar are also added as well as apple cider vinegar to give it some zing. There is not need for cinnamon here, The Armagnac and butter give it flavor. What apples should be used ? Chef Ko recommends Pink Lady. France is also fused with Japan with yuzu, a citrussy flavored berry in a buttery tart.It's mixed into an eggy curd that's baked into a super buttery tart crust. Dubai chocolate is becoming so popular.It's no wonder that it's been made into a simple yet flavor rich cake. Youssy Aref creates a tender chocolate cake with a filling of the Arabic ingredient kataifi or shredded phylo dough separated and chopped. The top is a rich chocolate ganache that goes perfectly with the cake and pistachio filling.
These would be perfect during a dessert party. They cam also be stand alone desserts at any holiday feast. Make them all.Make one for a festive and sweet holiday.
Catatan
