A frangipane tart with pears might be a classic recipe, but nothing makes it as exciting as stone fruit — peach, nectarine, apricot, plum, etc. Since they belong to the same prunus family, they pair with almond cream better. They belong to each other.
Texas peaches season starts in May and continues till September. For five months, we can enjoy different varieties of local peaches. Early ones are clingstones and have a refreshing tartness which disappears in late summer freestones. An acidic tang in the fruit empowers and balances the sweet creaminess of frangipane at the same time. That’s why now the best time for the frangipane tart with Texas peaches. They are perfect together.
“My mom just made her signature Gata. It smells like summer, sun, and a mountain breeze.
— This recipe is traditional, — she anticipates my question.
— Why is your Gata ten times better than mine?!
— It’s the quality of ingredients. The sour cream and matsun are the freshest and made of real milk. The butter is a Flower butter I melted myself.
Flower butter! It is made in June-July when high in the mountains wild strawberries are ripe, and flowers are in bloom. Cows then are milked with cream, and the butter churned of this cream makes any other butter seem like a mockery. If happiness has a taste, it should be the taste of Flower butter.” — read more: (in Russian) Narine Abgaryan Facebook post
After this story, I’ve been dreaming of the Flower butter, trying to imagine how it smells and tastes. Since Gata is made of 4 ingredients — flour, fermented milk, butter, and sugar — the quality of each component is what makes this pastry special. I can use the best there is in the states. And then a crazy idea came to my mind. What if I also add the flavor of edible flowers? How about Roman Chamomile? For the first experiment, I powdered 2 teaspoons of dry flowers and added them to the dough and the stuffing. For the second, I’ve infused heavy cream with Chamomile flavor and then fermented it. That was a hit!
This meringue roll is barely sweet, very moist, highly delicate — an entertaining combination of silky meringue and dense cream with sparks of tart raspberries and crunchy hazelnuts.
It was the first recipe I learned as a child, and it became my signature dish. I was extremely proud to be able to make these sweets for the whole family all by myself. They sort of disappeared from my adult menu. I don’t even remember when I made them for the last time. A request to make them for the coming Fat Thursday surprised me. I had no idea they are traditional carnival sweets! For me, making them was another chance to reminisce about my childhood, family, home… Thank you.
I kept this recipe unpublished for so long because it is part of my favorite party trick. I let my guests taste the ice cream and ask them to name four ingredients they think were used to make it. I hear all kind of answers — caramel, toffee, some say vanilla bean seeds because they see tiny black dots, etc. Everybody is genuinely surprised when I name them — milk, sugar, eggs, and butter.
This recipe is based on me Japanese soufflé cheesecake, which is also known as “cotton” cheesecake. Very popular in Asian countries for its texture — fluffy and velvety creamy at the same time — it is getting more and more known in the U.S. Just like regular cheesecakes, this souffle cheesecake can be flavored with vegetable and fruit purees. This pumpkin cheesecake is as soft and creamy as a mousse, with delicate flavors of honey and pumpkin.
In my family, we never used eggs in our raw molded cheese paskha. So I was surprised to discover other recipes with eggs as well as with cooking paskha this way or another. All traditional variations are pretty decadent — a lot of milk fat not only in the cheese but also in added cream and butter, which is expected after the fast when these foods were forbidden. I hesitated to use raw eggs and based this modern version of fresh cheese paskha on one of the traditional Ukrainian recipes with cooked egg yolks. I thought why not to start with Creme Anglaise, which is egg yolks, sugar, and cream cooked together.
This recipe is based on my Italian friend’s story about Neapolitan Babà al Rhum.
Rum baba is brioche-like rich cake soaked in rum flavored syrup. It can be a large cake or individually portioned little cakes, served with whipped cream and tart fruit. The cake itself is less sweet than brioche, taking into account it needs to absorb a lot of syrup. It is a perfect canvas for artistically balanced flavors the soaking liquid brings into the dessert. That’s why it is important to use high-quality rum for good results.
This recipe is my simplified adaptation of German Lebkuchen recipes to local ingredients. It is based on many versions that were shared online by German home bakers — thank you!