A 2-layer chocolate cake, with fresh banana pastry cream filling, and covered in vanilla bean buttercream, I think that’s a pretty unforgettable 1st birthday cake. Friends of ours commissioned me to make their adorable daughter’s 1st birthday cake. It was a luau themed party. So as requested, I made orange hibiscus flowers and scattered hibiscus petals around the cake. I was very happy with the outcome, as was little Miss Aysa. PHOTOS: Danielle Bilton   

This post is very exciting for me, because it’s my first virtual potluck! The wonderful hostess’ of this potluck are Tara Desmond and Joy Manning of Almost Meatless.

The recipe I chose was the almond gnocchi in a lamb ragu. The lamb gets seared and then braised in the tomato, red wine, and herbs mixture for about and hour and a half. So by the time you’re dropping in the gnocchi, the lamb is falling off the bone.

PHOTOS: Danielle Bilton

I’ve never made gnocchi before, it just never appealed to me. But when I saw that there were almonds used in this gnocchi, I jumped at the chance to make it. The making of the gnocchi is easy. Though, I would recommend getting a family member or a friend to help out, as it can be a time consuming task. And this way you can be sure every gnocchi has it’s own personality.

When we got to sitting down and chowing down on the fruits of our labor, the table was silent. Which, in an Italian household is a good thing. Eating the gnocchi was like eating little puffs of almond pasta covered in lamb and saucy goodness. I finished off my ragu dish with crispy sage fried in butter and freshly grated parmesan cheese.

Thank you again to our wonderful hostess’ Tara Desmond and Joy Manning for creating such meat lite and vegetable hearty dishes in their cookbook, Almost Meatless. You must go and check out the recipes other talented food bloggers made from their book. You can find the list of bloggers on Tara or Joy’s blog. Till my next pot luck!

This was a birthday cake for a woman who does not like buttercream. So I came up with this: meringue frosting with bavarian lemon cream filling and fresh raspberries.

I didn’t have the right size cake ring. So I taped clear film around the cake and just hoped for the best when I poured the filling in.  As you can see, the filling seeped out the sides, but eventually set and stayed put.

To finish off the cake, I bruleed the top with a torch and placed candied lemons in the middle. The band around the bottom is fondont covered in gold sugar.

PHOTOS: Danielle Bilton

PHOTOS: Danielle Bilton

The aromas of strawberries at the farmers market, have me dreaming of the endless strawberry desserts. I really enjoy this one because cream and strawberries go so well together. Then you add the crumbly sweet crust and it’s complete; one of the endless strawberry desserts, a dream come true!

SWEET TART DOUGH:
from tartine bakery cookbook
1 cup +2 tablespoons unsalted butter, room temperature
1 cup sugar
1/4 teaspoon salt
2 large eggs, room temperature
3 1/2 cups all-purpose flour

Using a stand mixer fitted with the paddle attachment, combine butter, sugar, and salt. Mix on medium speed until smooth.
Mix in eggs one at a time and mix until smooth.
Stop mixer and scrape down sides of bowl with a rubber spatula.
Add flour all at once and mix on low speed until just incorporated.
Divide dough into 4 equal balls, 1/2 inch thick, wrap well in plastic wrap and chill for at least 2 hours or over night.
On a parchment lined baking sheet, set out your tart rings, I used 4-3 inch rings.
Once chilled, roll out dough to proper size you need to line your tart rings.
Dock shell with a fork and bake in oven at 325 degrees F for 7 to 10 minutes. Make sure color is golden, about 5 more minutes. Set aside and let cool.

BAVARIAN CREAM FILLING:
from tartine bakery cookbook

1 1/2 teaspoon gelatin
1 tablespoon cold water
2 1/2 cups pastry cream, cold
2 cups heavy cream

In a small dish sprinkle gelatin over water and let stand for a few minutes to soften.
Next, in a double boiler, place 1/2 cup of the pastry cream in a stainless steel bowl resting over the simmering water.
Heat the pastry cream whisking constantly, until hot to the touch (120 degrees F), about 5 minutes. Add the gelatin and whisk until smooth. Remove from water bath.
Whisk half of the remaining cold pastry cream into the hot mixture, then whisk in the rest.
In a separate bowl, whip the rest of the heavy cream until medium-stiff peaks. Immediately and gently fold the whipped cream into the pastry cream with a rubber spatula. At this point you want to fill the tart shells right away and store in the refrigerator until filling is set, about 1 hour. Top off with your favorite fruit and serve.

See if you can keep up with me here. A cake for 50 people and it’s the summer. My inspiration for this cake came from my stage last summer in Chef Iuzzini’s kitchen. His Sous Chef, AJ Bellarosa, made a wedding cake with lime scented white chocolate mousse filling and creme brulee pellets throughout the mousse layer. At that moment, It just stuck with me, what kind of cakes I would be making. Cakes that were desserts and not just, cake and buttercream (which is absolutely fantastic and OK, just not what I would want).

PHOTOS: Danielle Bilton

The font and the soccer ball, were done by tracing a print out under a piece of acetate with melted and colored white chocolate.

I should also mention as the cake layers were cooling, I had spread the thinnest layer of seedless raspberry jam on each layer. I just thought the hint of the raspberry flavor was necessary to accent the fresh lime zest.

At the end of the party, all that was left was the soccer ball. People actually went back for thirds!

It’s that time again: Rooftop BBQ’s in BrooklynPHOTOS: Danielle BiltonEach summer, Nick and I try to hold a few rooftop BBQ’s and this was our kickoff one. Nick made everyone’s classic favorite, four racks of ribs, and salad. I made cornbread, and strawberry rhubarb crisp with basil ice cream.My guests enjoyed the dessert. One friend said she thought the basil ice cream tasted like sweet pesto. Not sure if it was a compliment, but she did eat the whole thing.BASIL ICE CREAM:2 cups whole milk3 tablespoons chopped fresh basil1/2 cup sugar4 large egg yolks1/2 cup well-chilled heavy creamSpecial equipment: an instant-read thermometer; an ice cream makerBring milk, basil, 1/4 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring, then remove from heat and let steep 30 minutes. Transfer to a blender (reserve saucepan) and blend until basil is finely ground, about 1 minute.Beat together yolks and remaining 1/4 cup sugar in a medium bowl with an electric mixer until thick and pale, about 1 minute. Add milk mixture in a stream, beating until combined well. Pour mixture into reserved saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until mixture coats back of spoon and registers 175°F on thermometer (do not let boil). Immediately remove from heat and pour into a metal bowl. Set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes.Stir in cream and freeze in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden, at least 2 hours.STRAWBERRY RHUBARB CRISP:2 pints of fresh strawberries, hulled and halved1 quart chopped rhubarb, about 3-4 stalks depending on size1 cup sugar1 teaspoon lemon zestjuice from one lemon3 tablespoons cornstarchCRISP:1 3/4 cup rolled oats1/2 cup sliced almonds3/4 cup flour1 lb. brown sugarpinch of salt1 1/2 cups (3 sticks) unsalted butter, cubed, and chilledPreheat oven to 375 degrees F. Butter a 9 x 13 baking dish and set aside.FOR THE FILLING:In a large bowl combine all ingredients until fruit is well coated. With a rubber spatula, scrape filling into baking dish and set aside.FOR THE CRISP:In the same large bowl, with clean hands, mix together oats, almonds, brown sugar, and salt.  Toss in chilled butter and begin to quickly rub the butter between your fingers with the dry ingredients until mixture resembles coarse meal.Sprinkle topping to completely cover the filling. Now it’s ready for the oven.Bake for 20 minutes or until top is golden and juices are slightly bubbling from the sides. Let cool for 10 minutes before serving.

A few weeks ago, I was approached to make a red velvet 3-tier wedding cake, using Martha Stewart’s recipe. The bride had made it many times and loved this one recipe.

PHOTOS: Danielle Bilton

The cake batter was very RED, so I would advise you to wear gloves. With the leftover cake batter, I made mini cupcakes and topped them with pearl dragees .

They were a great, casual dinner party dessert. Everyone felt OK to eat at least four or more mini cupcakes.

A few weekends ago I had a small gathering for my birthday. I decided to make my own cake. I felt it was OK since I’m the pastry cook of the group.

PHOTOS: NICK BILTON

There were four layers to the vanilla cake, and in between I filled two with dulce de leche butter cream and the middle layer with chocolate pastry cream (a la Pierre Herme).

The strawberries were too good too pass up at the farmer’s market, so I made a “strawberry salad” to accompany each slice of the cake. And green being my new black,  I colored the frosting a bright birthday green.

After indulging in the cake, we all danced the night away…

Strawberry Salad:

1 pint of strawberries, hulled and halved
1/3 cup granulated sugar
the juice of half a lemon
1 tablespoon fresh mint, chopped

In a small bowl, toss together all ingredients. Cover with plastic wrap and let sit for at least 30 minutes.

Trying to make desserts healthier and taste good is tough, I’m not going to lie. Why spear the rich texture of the yolks in a perfect custard or the fluffy sweetness that is meringue? Well, I’m taking baby steps.

I started out with poaching pears in port, and whole spices.

If you need to store the poached pears, the best way is to store them in their poaching liquid.

Where I really took a leap of faith, is with my tart crust; I used half whole wheat pastry flour.

I used frangipane filling (almond cake batter like filling) to set the sliced poached pears in. Our friends Deidre and Jon, had Nick and I over for a delicious dinner (Thank you Jon!). After dinner, I presented my tart to our friends without telling them of the bait and switch. And it was pure indulgence; they loved it. I topped each slice off with a small spoonful of creme fraiche. They all raved about the flavor of the whole wheat crust coming together with the almond filling and the pears. Once I revealed the true identity of the crust, they all felt more than happy to ask for seconds.

BEFORE:

AFTER:

PHOTOS: Danielle Bilton

Poached Pear Tart

For the crust:

1 cup + 2 tablespoons unsalted butter, at room temperature

1 cup sugar

1/4 teaspoon salt

2 large eggs, at room temperature

1 3/4 cup whole wheat pastry flour

1 3/4 cup all-purpose flour

Preheat oven to 375 degrees F.

1) Using a stand mixer fitted with the paddle attachment, combine the butter, sugar, and salt and mix on medium speed until smooth. Mix in 1 egg. Add the remaining egg and mix until smooth. Stop mixer and scrape down sides of bowl with a rubber spatula. Add the flours all at once and mix on low speed just until incorporated.

2) Divide dough into 2 equal balls and shape into a disk. Wrap in plastic and chill for at least 2 hours or overnight.

3) To line tart pan, roll out dough 1/8 inch thick. Lift and rotate dough after every few strokes, dusting underneath as needed to discourage sticking.

4) Carefully transfer rolled dough into tart pan, easing it into bottom and sides, gently pressing into place. Do not stretch dough, or the side will shrink during baking. If any tears occur, just patch it up with extra dough.

5) Trim dough with a knife, to level with the edge of tart pan. Place tart shell on a cookie sheet and in the refrigerator until firm about 15 minutes.

6) After refrigeration, dock (make small holes in) dough with fork about 2 inches apart.

7) With a butter knife or small offset spatula, smear about 3/4 cup of frangipane filling onto the bottom of the tart shell.

8)Gently press and arrange sliced, poached pears into filling.

9) Bake tart until the crust is golden and the filling is set, about 1 hour and 20 minutes. The filling should feel firm. Let cool and serve with creme fraiche.

For  frangipane filling:

Frangipane cream variation on page 211 from TARTINE BAKERY cookbook

Poached Pears:

5 bartlett pears, peeled, sliced in half, and cored

3 cups port wine

1/2 cup agave nectar

2 cinnamon sticks

1 vanilla bean, split lengthwise

1) Bring wine, agave, cinnamon sticks, and vanilla bean to boil in heavy large saucepan. Add pears; bring to simmer.

2) Cut parchment paper round to fit pan; press paper atop pears. Partially cover pan; reduce heat to medium-low and simmer gently until pears are tender, turning occasionally, about 30 minutes.

3) Transfer pears and poaching liquid to medium bowl. Cool to room temperature. (Pears can be prepared 2 days ahead. Cover and refrigerate.)

Hello all! It’s been too long. Since my last post I’ve grown a new obsession for ramen noodle soup. Not the cup’o noodles, but freshly made ramen. My husband and I often go to this tiny East Village Japense restaurant called, Rai Rai Ken. Now, there is a close tie for the best ramen with Momofuku noodle bar and Rai Rai Ken; I prefer the cozy atmosphere at Rai Rai.

My obsession was getting a little expensive, so I decided to make my own miso ramen.

Making it was a bit much, but so worth it in the end. I even made garlic chips! Which is just thinly sliced garlic fried up in a small sautee pan. I didn’t have a recipe to work with, so I just went on taste.

I had purchased my noodles from fair-way, they were manufactured by KA-ME. I was very pleased with the end result. It was not quite Rai Rai, but very close. In the end, I had threw in a lot of different sauces: soy sauce, fish sauce, sirracha, toasted sesame oil, rice vinegar, and miso paste.

I used organic chicken stock, bok choy and cooked the noodles separately; which is a must or they get mushy.

PHOTOS: DANIELLE BILTON

One Problem:

I was so excited to make it, that I didn’t write any of my measurements! Only until I sat down to write this post had I realized. I will make it within the next two weeks and re-post the recipe then. In the mean time, have a Sapporo beer! (Japanese beer) Cheers!