lost ingredient – café au lait cake

June 25, 2015
Café au lait Cake

  Coffee cake, also known as Kuchen or Gugelhupf, evolved from the ancient honey cake. When coffee made it’s way to 17th century Europe, coffee cakes were invented as an accompaniment to the new beverage.

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so berry – fresh strawberry cream pie

June 18, 2015
Fresh Strawberry & Cream Pie

  The perfume of strawberries fills the hot afternoon air at the Farmer’s Market. As much I think of them as berries, they aren’t.

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sugar differential – rhubarb almond honey cakes

June 11, 2015
Rhubarb Honey Almond Cakes

  There is a difference between almond paste and marzipan. Marzipan is made from almond paste but with much higher sugar content—and egg whites are sometimes added. It has a smoother texture and is more pliable, easier to roll, and use for molding and decorating.

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rainbow connection – strawberry matcha ‘rainbow’ cookies

May 29, 2015
Strawberry Matcha Rainbow Cookies

  Rainbow Cookies, also known as neapolitan or seven layer cookies, are a riddle sandwiched between a puzzle and a teaser. To be accurate, these are neither cookies nor do they resemble a rainbow. They are composed of pink, green and yellow layers of almond sponge cake with apricot jam in between and a coating […]

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bananarama – banana cream cake

May 21, 2015
Banana Cream Cake

  Originally found in South East Asia, mainly India, bananas were brought west by Arab conquerors around 327 B.C., first to Asia Minor, then Africa. Explorers and missionaries eventually carried them to the Caribbean. Mass production of bananas began in 1834 and it wasn’t until the late 1880s before they became popular.

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re-fashioned – chocolate chocolate crunch cake

May 14, 2015
Chocolate Crunch Cake

  Last week, I mentioned my envy for other’s heirloom recipes, and the desserts of Americana I didn’t know growing up in Asia.

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home sweet homework – silky matcha blackberry pie

May 7, 2015
Silky Matcha Blackberry Pie

  If you like to bake pies, you probably have a go-to recipe for the crust. Maybe it’s an all-butter one or a combination of butter and shortening. Perhaps, there’s sour cream or vinegar in it. Whatever your favorite, a well-baked piecrust is the perfect vessel for a plethora of fillings that speaks the language […]

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inside out – chocolate ‘eclair’ cake

April 30, 2015
Chocolate Eclair Cake

  Combine four basic ingredients—water, butter, flour and eggs—in the right way, and you can create a great fluffy-looking pastry. I’m talking about the classic pâte à choux, also known as choux pastry. It’s the basis for profiteroles (cream puffs), éclairs, croquembouche, beignets, St Honoré cakes, and more.

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spring break – mango coconut chiffon cake

April 23, 2015
Mango Coconut Chiffon Cake

  Chiffon—a lightweight, sheer fabric with gossamer quality. When used in clothing, it gives an elegant, floating appearance. Chiffon cake, much like the fabric, is airy. It also has the richest of pound cake with the lightness of angel food.

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spring awakening – matcha strawberry charlotte royale

April 13, 2015
Matcha Strawberry Charlotte Royale

  After a long winter, I feel like a daffodil—no longer dormant and ready to bloom again.

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frozen – yuzu cream cake

February 27, 2015
Yuzu Cream Cake

  It’s been a really tough February for all of us along the eastern seaboard. Days of snow, sub-zero wind chills, and constant shivering have turned me into a hermit.

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