Category Archives: The Baker

Blueberry Pie with Sweet Corn Ice Cream

by The Baker

[Jason]: A pie for the end of school and the start of summer. This recipe makes me want to chill out with a slice of Ace of Cake’s new EP, The Bakery.

Blueberry Pie with Sweet Corn Ice Cream Continue reading

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Mango Chutney Truffles

by The Baker

Mango Chutney Truffle

120 grams cream

25 grams glucose

120 grams milk chocolate, chopped

150 grams dark chocolate, chopped

25 grams butter, room temperature

100 grams mango chutney, chopped

confectioner’s sugar

1. Heat cream and glucose in a small saucepan over medium heat. Put both chocolates into a small bowl. When steam begins to rise from the cream, pour mixture over the chopped chocolate.

2. Let mixture sit for 30 seconds, then stir with a rubber spatula (do not use a whisk–you do not want to incorporate air into the ganache).

3. Add the butter, stir to combine, then fold in the chutney. Cover the mixture with plastic wrap and let sit at room temperature overnight.

4. Form the ganache into balls (easiest method is to use a small ice cream scoop) and roll in confectioner’s sugar.


Filed under Recipes, The Baker

Goat Cheese Brownies

by The Baker

Goat Cheese Brownies

10 tablespoons cold goat butter, cubed

2 cups all-purpose flour

4 ounces bittersweet chocolate, melted

4 ounces unsweetened chocolate, melted

1/2 teaspoon baking powder

1/2 teaspoon salt

8 ounces chèvre

1 3/4 cups sugar

1 egg

4 egg yolks

1 tablespoon vanilla extract

1. Preheat oven to 350 F. Butter and flour a 9×13-inch baking dish.

2. In a bowl, sift together the flour, baking powder and salt. In a separate bowl, beat the butter, chèvre and sugar on medium speed for 5 minutes.

3. Add the melted chocolate and beat to incorporate. Scrape down the sides of the bowl and beat in the whole egg and the egg yolks one at a time. Add the vanilla and mix to incorporate.

4. Using a rubber spatula, fold in the flour mixture. Pour into the dish and bake for 25 minutes. Allow brownies to cool to room temperature before cutting.

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Rye Pecan Pie with Buttermilk Ice Cream

We have a new contributor—he prefers to remain anonymous, so we’ll just call him The Baker. His recipes review classic American cookery from new vistas. With his admiration for tradition but penchant for innovation, he brings an alternative aesthetic to conventional desserts.  

Rye Pecan Pie with Buttermilk Ice Cream (Recipe after the jump.) Continue reading


Filed under Recipes, The Baker