Monthly Archives: April 2010

Raspberry and cocoa nib friands

Made using this recipe, except that I crushed all the raspberries and added them to the mixture at the end rather than the start, and substituted the white chocolate for 1/4 cup of cocoa nibs.

I bought the cocoa nibs from L.A. Burdick when I was in New York, and I anticipate that I’m going to be using them a lot. Going to have to find somewhere here that stocks them (I can only think of one place, potentially) or buy online, because I can think of so many recipes that would work perfectly with cocoa nibs.

Red velvet semifreddo

When I was at the Momofuku Milk Bar in the East Village in New York, I tried a number of the fantastic things on their menu, including compost cookies, cereal milk, and the absolutely incredible red velvet soft serve. I immediately vowed to attempt my own version of the soft serve, despite not owning such relevant and useful things as, say, a soft serve machine. So as you do when you don’t have that sort of machinery, you make semifreddo instead and spend plenty of time watching and whisking. This semifreddo is made using actual red velvet cupcakes, solely because I had some of them sitting in my freezer and looking forlorn and neglected. I’m going to try it in the future using the cake batter rather than the baked cakes, but until then, this is the recipe I came up with and I’m pretty happy with it.

Maple syrup shortbread

I’m back from spending a month in Toronto, New York and Montreal! And with me comes a head full of recipes that I want to give a go, largely inspired by some of the amazing food I had in New York. But to start with, given that it was maple syrup harvesting season in Montreal while I was there, I’ve got a big metal canister of maple syrup to figure into various recipes. Therefore: maple syrup shortbread. Recipe after the cut.