Lebovitz's cinnamon vacherin with espresso-caramel ice cream, chocolate sauce and toasted almonds has a fancy name, but somewhat resembles that long ago sundae, which probably also had a fancy name that I have forgotten. Although there are four separate homemade components, they were super-easy to make: a basic meringue, a (fairly) basic and pretty wonderful ice cream, basic chocolate sauce, and basic candied nuts. I really mean it: basic. You just follow the instructions and you will succeed.
My thoughts: If you substituted vanilla ice cream for the espresso, chestnut puree for the chocolate, and added whipped cream, this might be the best sundae ever.
Husband said: "I'd leave out the chewy thing in the bottom. It's unnecessary and distracting. You either have to deal with it or eat around it."
He ate around it; everyone else dealt with it. Very popular dessert.
I also made Lebovitz's brined pork roast with bourbon-apricot glaze. If you have to eat pork loin, this is a fine way to do it, though it's still dry and bland compared to other cuts of pig, like the shoulder. As I suspected, both my kids loved it. They prefer their meat tidy and pale, unsullied by sauce or too much flavor.
just saw your write-up on ruhlman's ratio over on slate and really loved it! i'm also reading the sweet life right now and made the floating island. not as hard as i thought it would be. this is a really fun blog!ReplyDelete
I was thinking of making the floating island when we have our neighbors over for dinner. Was it good?ReplyDelete
I've spent the last several evenings reading your blog archives. I love your blog. I love the premise. I love your writing (@ bakingepiphanies thanks for the tip on the Slate article!). I am impressed at the energy you are able to put into this project, i.e., daily shopping for and preparing frequently not just one dish but a full menu. I've been a dedicated reader of numerous food (especially baking) blogs for several years, and don't know how I missed finding yours before now. Glad I finally did!ReplyDelete
I read your column on Ruhlnan's ratios. As you suspected, green tea sponge cake has precedents. Kasutera--Japanese sponge cake flavored with green tea, light yellow-green in color. Personally, I don't think this at all detracts from your achievement!ReplyDelete
One of the many things to love about the French is the way they put chestnuts in everything. Marrons glacés, chestnut crepes ... and chestnut puree on a sundae? Yes, a thousand times yes. I also love brussels sprouts with finely chopped chestnuts and bacon - I think it's a Wolfgang Puck recipe. We make it every Thanksgiving and it's consumed as if set upon by wolves.ReplyDelete
Wow, I loved the Slate article but obviously didn't read all the way to the bottom or would have realized that you wrote that and this. I should have guessed!ReplyDelete
That pork loin photo makes me think of Eraserhead.ReplyDelete
Ice cream with meringue at the bottom? Yum! I love meringue!ReplyDelete
that sundae looks so good. and i love meringue at the bottom. i am trying to cut down on sweets having given up the idea of cutting them out altogether.just looking at the photo of the sundae satisfies my sweet tooth.thanks.ReplyDelete