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Posts Tagged ‘Dessert’

Eat Dessert – Lose Weight!
Low Carb Dessert Recipes With Yacon Syrup And Coconut Oil, Which Are Scientifically Proven To Increase Weight Loss. 3 Bonuses.
Eat Dessert – Lose Weight!

Renegade Recipe Guide
134 Simple, Plant Based Recipes From World Renowned Fitness Expert, Published Author And Chief Training Adviser To Men’s Fitness Magazine, Jason Ferruggia.
Renegade Recipe Guide

Food, Travel, Lifestyle — be happy and be CiCiLicious!

CiCi Li – Food Paradise TV

www.foodparadisetv.com

Popbar introduces hand-crafted gelato on a stick made with all natural ingredients.
We offer a traditional gelato treat by preparing it in the most genuine way, using only fresh fruit and a handful of Italian ingredients.  Blending authenticity with innovation, we serve our gelato in a new way – on a stick, which is more fun, easier to eat and kid friendly.
At Popbar, we pride ourselves on ensuring flavor in every bite and in providing you with an eventful, personalized and memorable experience on each visit.

By FLORENCE FABRICANT

Last summer it was artisanal ice cream from carts and trucks. This summer your frozen treats will be on a stick. You cannot do much better than the frozen gelato and sorbetto at Popbar, an Italian import in Greenwich Village. Small batches are made on the premises in more than a dozen flavors, with the suavest of textures. The coffee has the intensity of espresso, and mixed berry suggests mid-July. Embellishments include chocolate dips (below, on strawberry sorbetto). Drizzles and coatings of chopped nuts, coconut or granola are also available, some already applied to the pops, others for custom combinations. Popbar is the American franchise of Stick House, based in Turin.

Elsewhere, People’s Pops, a regular at the Brooklyn Flea, is now in Chelsea Market, making pops from local fruit, some with the addition of Ronnybrook Farm Dairy cream, with results that are icier than Popbar’s. La Newyorkina, at the new Hester Street Fair, specializes in popsicles in exotic Latin flavors like mango, coconut and avocado. And starting in about 10 days, Griff’s, the ice cream window at the Duane Park restaurant, will start offering pops made of frozen pie fillings like Key lime and banana cream, coated with pie-crust crumbs.

Popbar, 5 Carmine Street (Avenue of the Americas), (212) 255-4874; starting May 5: regular pops, $3.99; coated, $4.49; custom coated, $4.99.

People’s Pops, Chelsea Market, 75 Ninth Avenue (15th Street), entrance at 425 West 15th Street; peoplespops.com: pops, $3.50.

La Newyorkina, Hester Street Fair, Hester and Essex Streets; Saturdays and Sundays: pops, $4.

Griff’s Gelato, 157 Duane Street (West Broadway), (212) 732-5555; starting May 15: pops, $5.

Food Paradise TV: Food, Travel, Lifestyle Videos

Let’s eat our way through New York City with Foodie CiCi Li

www.foodparadisetv.com

Lady M Confections

Lady M Confections prides itself on creating the freshest and finest cakes and confectionary delights.

Lady M^® cakes are hand-made following recipes that have been refined over the years to provide the highest quality in taste and appearance. All products are prepared fresh (not frozen) without the use of food additives or preservatives. The special care and attention in creating Lady M^® cakes has led to a loyal following. Lady M^® cakes are served at New York City’s top restaurants and at the homes of an ever-growing private clientele.

Lady M^® cakes are available for delivery throughout Manhattan with a 24-hour notice. Select Lady M^® cakes are also available for shipping throughout the United States via FedEx with a 48-hour notice.

We hope that you will have the opportunity to experience Lady M^® cakes and that they will bring joy to your table.

By AMANDA HESSER

Since it’s impossible and foolish to claim that something is the best of anything in New York, I’ll hedge my bets and say that the Mille Crêpes at Lady M Cake Boutique, just off Madison Avenue on the Upper East Side, is at least the second-best cake in the city. It succeeds so splendidly not just because it’s wildly delicious but also because it’s a clever design. Any number of decent pastry chefs could have come up with it. But they didn’t. (Or at least they didn’t look it up in some old cookbooks, but more on that later.) A team of mysterious investors at Lady M did, and they have filed to trademark the name Mille Crêpes.

Here’s what it is: 20 (as opposed to 1,000) lacy crepes layered with clouds of whipped-cream-lightened pastry cream. The top crepe is spread with sugar and caramelized like creme brulee. A fork plunged into a slice slides like a shovel through fresh snow. You get a whiff of smoky sugar, then layer after silky-sweet layer.

The components of the Mille Crêpes — the crepes, the pastry cream, the whipped cream — are plain as can be. It’s the way they are constructed, with every proportion considered and refined, that makes you think differently about cake. ”The recipe has to be perfect,” said Hideyuki Niwa, who bears the title C.E.O. of this single-location bakery. ”The cream itself has to be firm enough so the cake doesn’t collapse. The crepes have to be baked thin enough so that when you cut through with a fork, it can’t be an impediment. We’ve had many failures.”

Most bakeries are born out of love and butter and modest ambition, but not Lady M. The shop on East 78th Street is a clean, bright box done completely in white, with a sleek glass pastry case jutting through the room. In the back are a handful of tables; not even a cash register is visible. What little color there is in the room comes from the cakes and pastries themselves — eclairs, a paper-thin apple galette and fruit tarts, none of which compare in style to the Mille Crêpes.

Niwa, who was previously an investment banker, prefers to talk about sugary, comforting confections in terms of branding, strategy and intellectual property. He would not say how many investors were involved in Lady M or even where they were from. ”We wanted to be the Maison du Chocolat of the cake industry,” he said by way of explanation. The company began in earnest in 2002, selling cakes to restaurants, which it still does. Its green-tea Mille Crêpes, for instance, is served at Megu.

When I asked if I could speak to a pastry chef about how the Mille Crêpes is made, Niwa said that company policy didn’t permit its pastry chefs to speak to the media. ”We’re not interested in them being personalities,” he said. Niwa was also evasive when asked what inspired the Mille Crêpes. After many phone calls, I was allowed to visit the production kitchen in New York’s baking ghetto, Long Island City. The pastry chef, whose name I agreed not to mention, was marvelously precise, assembling the layers of docile cream and crepes in less than six minutes. (Niwa likes to time the chefs and find ways to shave off precious seconds.)

Back home, I decided to try to crack the mystery of the Mille Crêpes. I opened ”Joy of Cooking,” and right among the pancake recipes is one for crepe cake, made with a dozen crepes layered with lemon sauce. A similar version, layered with whipped cream and jam, called gâteau de crepes, appears in the Larousse Gastronomique. As the book explains, filled layers of crepes is an age-old recipe.

The top-secret Mille Crêpes is feasible to make at home after all. Using the crepe recipe from ”Joy of Cooking,” the vanilla pastry cream from ”Desserts,” by Pierre Herme and Dorie Greenspan, and my own whipped cream, my gâteau de crepes was charming the way the sagging roof of an old cottage is, and darn tasty.

But in fact, food is like fashion. Others may mimic, but style and faultless execution are the mark of a determined individual. People may copy Lady M’s Mille Crêpes, but when they want a perfect specimen, they will go to the store — or just pick up the telephone and have it delivered to their doors.