Suzi's Blog

Strawberry Fool with Cardamom and Coconut Chocolate Ganache

A fool is an English dessert of distinction. There is no entomological agreement about how “fool” came to mean dessert. Originally, in the late 1500’s, the dessert was specifically a sweet custard into which one folded pureed stewed fruit, in particular gooseberries, which actually need some cooking to be enjoyable. Over time, other fruits have…

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Banana Black Cake from Maida Heatter

  In last week’s Throwback Thursday Cookbook Review, I featured one of the works by an American icon: Maida Heatter’s Book of Great American Desserts, http://www.cookingbythebook.com/cookbook-reviews/tbt-cookbook-review-maida-heatters-great-book-of-american-desserts/ This is a wonderful and important book, as valuable for its headnotes as the recipes. You can get a real survey of American desserts by reading those headnotes and…

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Chocolate Brioche Pudding from Nick Malgieri

For her corporate and private events at Cooking by the Book — over 250 a year — Suzen prepares menus to let clients customize their meal. If you look at all the combinations of appetizers, sides, main courses, and desserts, it is mathematically improbably that any two events would have exactly the same menu selection.…

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Devils Food Cake from Flo Braker

m4s0n501 There are a hundred versions of Devils Food Cake, or Devil’s if you still believe in English grammar. The “standard” ingredients have shifted substantially over the past century. Variations abound: with chocolate or with cocoa, with sour cream or with buttermilk or both. With water, even, as appears here in a lovely version from…

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