I swooned for nearly four hours straight last Friday afternoon at The Hart & The Hunter, a southern-inspired eatery tucked inside the Palihotel. Following a savory start of smoked trout toast and a shaved Brussels sprout salad, my friend and the restaurant’s pastry chef Sarah Lange treated me to a parade of desserts, including this unforgettable lemon icebox pie.
Archive for the 'Dessert' Category
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While exploring the local culinary scene during the Gran Fiesta Amigos de Mazatlán, I was introduced to a plethora of sugar high-inducing sweets that really made an impression on me. Here are the five (plus a few bonus entries) most sensational Sinaloan dulces that passed these lips in chronological order…
Following lunch in Puerta de Canoas, we walked over to Jamoncillos de Doña Delia a few feet away to taste the shop’s signature candies: jamoncillos.
Also known as Mexican fudge, these bite-sized caramel kisses are made by cooking down leche de bronco (unpasteurized cow’s milk) with brown sugar.
Chef Keiko Nojima’s French pastries with a Japanese flare at Patisserie Chantilly are nothing short of spectacular. From the perfectly precise layers on each cake to the delicate cream piping on the famous puffs, immense care and attention to detail goes into creating each sweet.
While every dessert lining the pastry counter is impeccable, it’s the black sesame cream puff that gets all the good press. Each pâte a chou shell is filled to order with black sesame-infused whipped cream and drizzled with mesquite honey and sprinkled with soy powder. The intense and pure flavor that Chef Nojima is able to extract from the black sesame seeds is incredible—neither too much cream nor sugar cloud the main event.
Rio Hirashima wasn’t taken with the crepes he encountered in Los Angeles when he arrived here in 2005. Instead of the springy, stretchy, conical specimens that he was used to in Japan, he found traditional French ones that were perfectly nice, but hardly a taste of home. Rather than wait for sporadic trips back to Japan or for someone to fill the niche, Mr. Hirashima took matters into his own hands and opened Harajuku Crepe in 2009.
While there are many vibrant Persian establishments in Tehrangeles, none are quite as sweet as Saffron & Rose Ice Cream. The shop is named after its signature flavor, a creamy and floral mash up scented with saffron and dotted with pistachios. There’s a nut-less version available as well, but the man scooping behind the counter always insists on the one with the bright green pistachios.
In addition to its namesake flavor, the shop churns out over a dozen different varieties ranging from fascinating (orange blossom, white rose, dates) to familiar (chocolate, strawberry, vanilla). Since the taste of rosewater makes me feel like I’m chugging down a bottle of Kiehl’s toner, I selected a scoop of ginger, sandwich between two thin crispy wafers.