Desserts – Page 2 – Not Eating Out in New York

12 Jun 2014

Strawberry Buckwheat Shortcake

by Cathy Erway | posted in: Desserts, Recipes | 4

I don’t have many photos of this one, but it’s because I was covered in strawberry sludge and whipped cream while making 80 portions of it for a country wedding upstate last weekend. Phew. I think the name of this recipe tells you everything, though: it’s strawberry season, so seize the day when you can get super-sweet, local ones in the spring. And, if you’re tasked with making dessert–particularly cake, which can have such fascinating descriptors as “yellow,” “white,” “sponge” … Read More

17 Dec 2013

The Apple Pie Cake (and a few warnings on working with fondant)

by Cathy Erway | posted in: Desserts, Recipes, Regrets | 2

Last weekend was Karol and Dave’s wedding. And Karol — as evidenced by numerous blog posts chronicling her bake-off victories — is a master of making apple pie. The perfect golden crusts, tall mounds of apple-y ooze, and her signature crimped, lattice-woven tops, were the delight of many parties she has treated myself and friends to throughout the years. I wanted to honor that at her wedding somehow. But a wedding must have cake.

10 Dec 2012

Simple Pear Tart

by Cathy Erway | posted in: Desserts, Pies, Recipes, vegetarian | 4

Easy as tart, the saying would be better put. The elegant, refined-looking, open-faced pie — tart — is a holiday crowd-pleaser that requires about half the work. This recipe will also yield a treat that’s about half the height of an average fruit pie with a top crust, but top it with a scoop of vanilla ice cream, and I don’t think you’ll hear any complaints. With juicy pears now in season, I’ve added just a touch of sugar to … Read More

9 Sep 2012

Savory Summer Squash Tart with Almond Crust

by Cathy Erway | posted in: Pies, Recipes, Sides & Salads, vegetarian | 2

I can never really get bored with cooking zucchini and other summer squash when they’re fresh, firm and in season. I generally grab a couple bright, cheerful varieties any given time I’m at the farmers’ market all summer, but this often leaves me with a surplus of squashes that aren’t so terribly awesome-looking later in the week. But a few age spots on the outsides doesn’t mean they’re any more austere; I went ahead and baked these ones, in a … Read More

2 Jul 2012

Saffron Peach Gelato

by Cathy Erway | posted in: Desserts, Ice Cream, Recipes | 3

I’m just mad about saffron. And saffron’s mad about me, lately. For the last three Saturdays, I’ve been helping out my pal Andrew Gottlieb with his new pop-up food business, Tapas Shack, which serves paella among other Spanish delights at Brooklyn Flea’s Smorgasburg. I have pinched saffron into wide, open paella pans until my hands turned a not-so-mellow yellow hue. And I’m not stopping at rice with my current saffron streak. After seeing the first, juicy orbs of peaches for … Read More

25 May 2012

Sugarsnap Pea Ice Cream with Mint & Basil

by Cathy Erway | posted in: Desserts, Ice Cream, Recipes | 3

Have you done some spring cleaning of your old recipe ideas? I mean, turn over a new leaf in the way you see ingredients and process how you might prepare them? I’m always looking to evolve from my gut instincts on what to do with a certain familiar food, for better or for worse (sometimes, the simplest, most instinctual answers are best). But spring seems especially fitting for turning that equation on its head, and coming up with a new … Read More

23 Apr 2012

Apple-Rhubarb Strudel

by Cathy Erway | posted in: Desserts, Recipes | 4

Never pass up the chance to buy rhubarbs whenever you can. Even if you only have the means or capacity to get a few stalks. You don’t have to make a whole pie; and you can always put them up as a jam. So bright and tart-tasting, easy to prepare, and limited to a short window of spring, rhubarb is worth the risks of getting creative with — or adding to whatever you’re making anyway.

19 Mar 2012

Salty Caramel Banana Ice Cream

by Cathy Erway | posted in: Desserts, Ice Cream, Recipes | 17

When no longer firm enough to enjoy fresh, bananas take on dramatic flavor that carries far. It’s like a second career as a lounge singer instead of receptionist. Pocked with brown age spots on the peel, the overripe flesh is perfect for mashing up into a smoothie, or baked good. But one way to increase the sweetness — even of underripe fruits — is to caramelize it on a pan. That’s what I’ve done with these bananas, before folding it … Read More

29 Feb 2012

Black Sesame Custard

by Cathy Erway | posted in: Desserts, Recipes | 6

A crackly, crunchy, creamy custard with an unexpectedly nutty flavor is just what we needed to revive dessert time. You can’t go wrong with an old-fashioned, egg-based custard in any flavor — chocolate, say. But if you’re looking for something with East-West appeal, this classic flavor in Asian desserts makes a great twist.

13 Dec 2011

Squash-Apple Crisps

by Cathy Erway | posted in: Desserts, Recipes | 3

Now you can have your apple and pumpkin pie in one. The crust? The baked peel of a squash half holding it all, and a crunchy, oat-based crumble top. There’s no rolling, not much mixing, and not much peeling and chopping, either. And you might be inspired to stuff and bake more things inside hollowed miniature, less-conventional winter squashes, too.