Tag Archives: Dessert

Strawberry Greek Yogurt Ice Cream

Needless to say, supermarket strawberries and their fresh-picked counterparts are of entirely different material: the first, a watery ectoplasm, the second, a thick honey. In the fields, strawberries grow close to the ground, buried under their own leaves and hay. Hence the German word Erdbeeren, or earth-berries. Yet, strawberries taste more celestial than chthonic; they are a blood spatter of sunlight cast into fleshy gems. Warmed by the sun, a fresh strawberry looks translucent and tastes like a heady breath of perfume. In St. Louis, we pick fist-sized berries, not fragile fraises des bois. Whereas the biggest supermarket berries often taste the weakest, the most mature specimens on the farm contain the most concentrated flavor: size does not signify dilution. We worked for an hour and harvested 15 pounds; thus far, we have canned eight jars of jam, baked two pies, and churned a few quarts of ice cream. With berries so sweet, I decided to add Greek yogurt to the recipe, retaining a few egg yolks for richness. I love the harsh scrape of strong yogurt against an almost cloying mouthful of fruit. The following recipe only works with the best, freshest berries, so be satisfied with pictures if you lack a local strawberry patch. Continue reading


Filed under Recipes, St. Louis

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

A Brief Dictionary of German Pastry

by Melissa von Mayrhauser, Columbia University

Everyday during our first break from German classes, my friends and I would escape grammatical structures in favor of a sweet haven, following the scent of strudel and Schnecken to the corner Bäckerei. Lounging on its apple red booths until our 20 minutes had passed, we snacked on sugary treats from all corners of Deutschland and held a pastry marathon to see if we could indulge in each delicacy before the final day of our course. We found that there’s more to German pastries than the average Bretzel. Continue reading


Filed under Melissa v M., Travel

Ici’s Flavor Flair Keeps Customers Coming

by Helen Wang, Yale University

Obscure spices, foreign flavors, and unconventional edibles have found their way into desserts over time, especially in Berkeley, but few do it with Ici’s flair—the three storefront-long line and twenty minute wait attest to their success. (And yes, it’s worth it.) From their Maple Bacon to their sweet Basil, Ici offers a diverse bunch of flavors waiting to please the palate. Here’s something that kicks more than their Curry: it’s all ice cream. Continue reading

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Filed under Berkeley, Dining Suggestions, Helen W.

Pics or it Didn’t Happen: Butterscotch Pie

Zach Bell, Yale University

I made a butterscotch pie using the standard egg custard as the base and adding brown sugar and butter, the base ingredients of butterscotch flavor. The egg custard flavor was immediately evident, so I did not get the “Hershey’s” style butterscotch, the cloying, saccharine, sticky butterscotch. Instead, the butterscotch flavor emerged from the background, more of a rich aftertaste than an anvil of flavor falling from the sky.
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Filed under Food, Pics or it Didn't Happen, pie, Zach B.

Momofuku’s Corn Cookie and the Cross of Gold

Last night, a few magnums of cereal milk were undoubtedly left unpopped: Christina Tosi didn’t win the James Beard Award for “Rising Star Chef.” Although I respect Tosi’s work at Momofuku Milk Bar, I find her desserts too salty. Appealing to a certain variety of ironically tattooed and bespectacled punksters, cereal milk soft serve and the compost cookies are too hip for squares like me. But after dinner at Soba Koh, I found myself magnetically drawn to Milk Bar. I believe in second chances, so why not knock another year or two off my life with a Tosi creation? A pastry chef friend told me to try the corn cookie. $2.01 later, I stood on the street preparing myself for a potential sugar coma.  Continue reading

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Filed under New York City, Reviews

Chocolate: Breaking the Bank for a Good Cause

Caleb P., New England Conservatory


In previous posts, this blog has mentioned many excellent restaurants that deliver satisfying food while still keeping prices low. In today’s economy, students should be prudent and save money wherever they can—except, that is, when a certain restaurant serves food so exceptional, so well-presented, and so mind-engaging that to not experience it once would be a truly poor use of funds. L.A. Burdick, a chocolate boutique in Harvard Square, is such an example. Continue reading

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Filed under Boston, Caleb P., Dining Suggestions, Drinks, New England Conservatory