Category Archives: Pastry Post-Poc

Pastry Post-Doc: Courting Cake from Northern England

englandLooking to make something sweet for your sweetheart? Why not a courting cake – a Northern English confection made with a dense sponge cake with a layer of berries and cream. Until I watched the BBC’s Great British Bake-Off  (anyone else love that show?) I had no idea what a courting cake was. Turns out making the cake is a symbolic Northern English tradition where a girl would bake a cake for her beau after they had begun “courting” to show both her affection and skill in the kitchen. Nowadays, I imagine that any partner could make the courting cake for their significant other. The courting cake also experienced a bit of a revival due to the fact that Prince William and Princess Kate received one on a visit to Lancashire! You can try your hand at courting cake with recipes from EpicuriousFood.com and Northern Soul (plus a mini version), though I imagine it is especially nice in the height of summer when strawberries are fresh.

Courting Cake from Lancashire Life

Courting Cake from Lancashire Life

 

 

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Pastry Post-Doc: Mooncakes for the Mid-Autumn Festival

chinaIt’s almost time for the Mid-Autumn Festival in China and Vietnam (September 15 this year), which means one thing – mooncakes (yue bing)! Mooncakes are round, molded pastry cakes with dense fillings, and have been eaten in conjunction with the Mid-Autumn Festival since the Ming Dynasty. Mooncakes, as befits their name, are said to represent the moon, and are traditionally imprinted with the Chinese characters for longevity or harmony. Mooncakes are made with pastry crust and are traditionally filled with red bean or lotus paste with whole egg yolks, but the fillings vary wildly, depending on location. You can buy pre-made mooncakes with countless crust and filling types at most Asian grocery stores or bakeries (and even more elaborate varieties if you are in Hong Kong), but you can also make them on your own! Andew Gooi has a lovely video of how mooncakes are made, which you can see below.

Mooncakes are traditionally shaped with wooden molds, but you can also find some plastic or silicone (round or square) online. Making mooncakes is a multi-step process and may require some special ingredients from a well-stocked Asian grocery, like golden syrup, which you can also make on your own. China Sichuan Food and House of Annie have recipes for a traditional Cantonese version with egg yolk and red bean filling. Serious Eats has a recipe without the egg yolk. If you are feeling lost, Omnivore’s Cookbook has an extremely comprehensive recipe and step-by-step guide for the mooncake newbie newbie. If you are in the mood for something avant-garde, Christine has a recipe for for the more modern green tea custard or pandan snow skin mooncakes.

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Pastry Post-Doc: Filipino Ube Macapuno Cake

philippinesUbe is having a moment in US food culture. The sweet purple yam flavor seems to be popping up all over in the US, in cakes, ice creams and donuts, mirroring its popularity in the Philippines, where it is incorporated into any sweet treat you can imagine. Ube is truly, shockingly purple, so you definitely won’t be able to miss it. We first had ube-flavored desserts at Village Creamery in the Chicago burbs, and we were hooked. Ube is a traditional flavor in the Philippines, and one of the most popular uses for it is in Ube Macapuno cake (ube = purple yam, macapuno = preserved coconut), a light and fluffy frosted cake with tons of bright-purple goodness. It is getting easier to find ube itself in the US, and you can also find ube powder in some well-stocked Asian groceries. Macapuno, preserved coconut, may be a little harder to find, but the Phil-Am Foods site has both ube powder and macapuno for sale online. Bake Happy has a recipe utilizing Ube Powder (seen below) and Bakanista has a recipe for a cake made with fresh ube (in some places you can even enhance your recipes with McCormick Ube Essence).

UbeCake

 

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Pastry Post-Doc: Vietnamese Banh Tieu Donuts

vietnamWe’ve made it to Friday – time to celebrate with donuts! This week we are featuring Vietnamese hollow donuts – Bánh Tiêu. Banh Tieu are crunchy, hollow donuts covered in sesame seeds, with a light texture. The technique is a bit harder to master than an American donut, but if you have already attempted deep-frying you have a leg up. I am a Food Blog and Vicky Pham have good recipes for Banh Tieu to try at home. Banh Tieu are found throughout Vietnam as street food, and you can also find them at some Vietnamese markets or restaurants in the US and Canada, especially on the West Coast.

Bahn Tieu

Banh Tieu by Tran Khal

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Pastry-Post Doc at the Olympics: Ethiopian Pasti

ethiopianFor the final country represented on the Olympic Refugee Team – Ethiopia – we decided to dig a little deeper into the county’s cuisine. Now we adore Ethiopian food, but we were wondering about traditional Ethiopian desserts (since we have never encountered any!). Turns out, we weren’t missing a hidden dessert culture – the whole concept of dessert is pretty much an imported one. However, with the influx of sugar into Ethiopia in the 20th century, desserts started cropping up. One of the most popular desserts now in Ethiopian is the pasti, a sweet, fried dough dessert influenced by Italian food, sold in small shops called Pasti Bet (pasti houses). Here is a simple video recipe for pasti from How to Cook Ethiopian, with the video in Amharic and English text below. Pasti is even popular enough to have an Ethiopian R&B song about it!

 

 

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Pastry Post-Doc in Rio: Cinematic cakes at Bomboniere Pathe

cinelandiabrazilBack in the day, an area of Central Rio de Janeiro, Cinelândia (pictured above in 2013), as its name suggests, was the home of Rio de Janeiro’s opulent Art Deco movie theaters. At its peak, there were over a dozen, centered on the square called Praça Floriano Peixoto. Only one movie theater still remains, the Odeon (link in Portuguese), whereas the other grand movie palaces have been converted to performing arts centers, churches, bookstores, or adult movie theaters. Bomboniere Pathe (Praça Floriano, 45, Rio de Janeiro) used to be below one such grand cinema – Cinema Pathe (now a church), which opened in 1901 and closed in 1999. 

CakeStoreThough the theater is closed, this tiny corner shop that sells nothing but cake is still chugging along. The store is blink-and-you’ll-miss-it-small. But don’t let the humble appearance fool you – the cakes are amazing! There are a dozen or so traditional and exotic flavors available every day, and are worth a special trip. It costs $R 5 for a slice, and $R 65 for an entire cake. With the current exchange rate of the Brazilian Real, that is a pretty reasonable price. The refrigerator case for the cakes is rolled right out into the street, enticing passers-by with scrumptious cakes.

KeyLime

So what kind of cakes can you expect? While we were there we sampled: A tri-color Neapolitan cake, a brigadeiro cake (chocolate condensed milk) with brigadeiro truffles right on top, coconut cake, prestigio cake, a traditional chocolate and coconut layer cake, passion fruit cheesecake, key lime, strawberry, blueberries and whipped cream, Black forest cake, and more! The selection changes daily, so be sure to ask ahead if there is something you have in mind. You can also buy single bite-size Brazilian treats like truffles, brigadeiros / casadinhos / cajuzinhos / beijinhos and small pudins (egg puddings).

Passionfruit

If you order a slice, you are treated to a hearty wedge in a little plastic container. Since this is a take out place, there is no “eating-in.” However, you will see some people gathered around the shop just noshing on their cakes. Another nice touch – for my birthday they even gave me a cake with a candle in it (see below)! We sampled cakes at least once a week and were never disappointed. Located near the business center of Rio, it is a popular choice for businesspeople on a lunch break, and the crowd strictly seemed to be locals. If you are in Central Rio and looking for a sweet, traditional Brazilian dessert, look no further!

ChocoBrithday

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Pastry Post-Doc: Yemeni Hawaij coffee spice

flag-of-yemenIn Yemen, there are two famous spice blends called Hawaij (We thought it said Hawaii at first glance, too!): one sweet (for coffee) and one savory (for soup). We are familiar with other Middle Eastern savory spice blends like Za’atar or Ras-al-Hanout, but a formula for a sweet spice blend was something new to us, so we were totally intrigued. Hawaij coffee spice consists of ginger, cinnamon, cardamom and clove (which I am betting smells amazing), and is typically incorporated into coffee as a flavoring. You can make your own spice blend with a recipe from A for Lifestyle or My Name is Yeh. We came across a lot of interesting non-traditional recipes incorporating Hawaij, including donuts, chocolate pots-de-cremesnickerdoodles and ice cream tarts.

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Hawaij Coffee Donuts from My Name is Yeh

 

 

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Zoss The Swiss Baker in Cleveland Heights

ZossswitzerlandWe are all about a good bakery, and though we have visited many Italian, Mexican, French and Portuguese bakeries over the years, other countries have flown under the radar. But here in Cleveland we recently came across a bakery dedicated to all things Swiss, Zoss Bakery (12397 Cedar Rd., Cleveland Heights). Who knew? The concept of the Swiss bakery reminds us of New Glarus, Wisconsin, a fully Swiss-themed town, which we visited many moons ago at the start of our ETW journey. Zoss Bakery is located in a small, nondescript building in Cleveland Heights, just east of Cleveland, and is helmed by an actual Swiss baker, Kurt Zoss.
ZossGoods

Though small, the bakery is well stocked with all manner of sweet and savory goods. There are many different types of bread on the back wall: baguette, honey wheat, sourdough, multi grain, brioche and the unusual Krustenkrone, a ring of bread composed of smaller rolls. There were also several types of croissants, both sweet and savory (almond, chocolate, cheese, ham, etc.), and Bavarian pretzels (we had to get both a croissant and pretzel – both of which were amazing). There are also more Americanized offerings like chocolate cookies, coconut macaroons and muffins.

Bretzel

There is also a cooler with a variety of chilled desserts, which is where the really interesting stuff was hidden. There were a variety of Swiss treats including the classic chocolate and apricot Linzer torte, apple strudel, and a flourless chocolate torte. We were also intrigued by the most geometric dessert we have ever seen, the perfectly-triangular Nussecken, which was composed of two pieces of hazelnut shortbread with apricot jam, with a coating of chocolate – delicious! We were excited to sample some more esoteric Swiss treats at Zoss, and hope to be back soon for more inexplicably geometric pastries.

nuss

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Pastry Post-Doc: South African Milk Tart / Melktert

South Africa FlagThe worldwide appeal of sweet custard strikes again (Chinese egg tarts, Creme Brulee, flan, etc.) – this time in the form of one of South Africa’s signature dishes, the Milktart (or melktert in Afrikaans). Having Dutch roots that trace back to the 1600s, the melktert pie is a sweet milk and egg custard filling (sometimes flavored with cinnamon) in a pastry shell, topped with even more cinnamon (which was first introduced around the same time from Indonesia). The dish is similar to a pastel de nata or Chinese custard tart, but with fewer eggs. Being such a popular dish, there are countless versions on the classic milk tart, all with similar principles of cream in a pastry shell.  But with changing tastes, you can now find recipes for vegan or crustless milk tarts.

Milk Tart by Cinnamon Box

Milk Tart by Anna @ Cinnamon Box

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Pastry Post-Doc: Pavlova from Australia and New Zealand

AustraliaNew Zealand FlagIn the realm of foods named after famous people, none may be more famous than the Pavlova, a round meringue cake topped with whipped cream and fruit named after the famed Russian ballerina, Anna Pavlova. The dessert is said to have been specifically created for the wildly-popular ballerina during her tour of Oceania in the 1920s. Though the exact origins of the cake in either Australia or New Zealand are still unknown (I definitely feel unqualified to rule on one vs. the other), the pavlova is deeply ensconced in the cuisine of both countries. Others hold that the cake is actually based on a older German recipe, later making its way to other countries. The structure of the Pavolva can vary somewhat, as can the toppings and flavors, though Pavolva in New Zealand is more likely to be topped with kiwis! Allrecipes has a classic version of the Pavlova, and here is a slightly more unique version topped with lemon curd and blueberries or one with three layers.

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Pastry Post-Doc: ‘Mpanatigghi

SicilyA few weeks ago we did a feature on the surprising Mexican origins of Modica chocolate in Sicily, which was brought over by the Spaniards. While researching Modica chocolate, we learned of another quirky Modica recipe with a Spanish connection – the Mpanatigghi cookie (Impanatiglie in standard Italian). The word “‘Mpanatigghi” is a Sicilian-ization of the Spanish word “empanada/empanadilla”, and its half-moon shape is certainly empanada-like. The filling of a ‘Mpanatigghi cookie is chocolate, cinnamon and almonds, but also something pretty unusual – a little bit of beef! Sounds pretty weird until you think of savory Oaxacan moles with chocolate-tinged sauce. Perhaps this cookie also has a bit of Mexican influence somewhere? Even being familiar with Sicilian cookies – this unusual concoction is a new one for us – here’s a recipe for the culinary adventurers out there.

mpani1.jpg

Photo from Anita’s Italy

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Bread and more at Zak the Baker In Miami

Some of the best Kosher bread and pastries we have ever had have been in an unexpected location – Miami. Surprised? Well Zak the Baker in Wynwood (We visited 405 NW 26th St Miami, FL 33127 – Zak the Baker has since moved) has made a name in Miami for having some amazing breads and pastries, and some of the best avocado toast anywhere. Though we get our fill of Cuban and South American food in Miami, we have also made Zak the Baker part of our Miami food routine. And we aren’t the only ones, since Zak the Baker seems to be constantly bustling! AvocadoToast Continue reading

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Pastry Post-Doc: Finnish Blueberry Pie — Mustikkapiirakka

finlandIt’s been a crazy week – but the promise of Spring is in the air. The weather is finally turning around, which is making us think about fresh fruit, and more importantly, fresh fruit pies! We are always on the lookout for new pie variations (check out our Pinterest Pie board for ideas), and our eye was caught by striking photos of Finnish Mustikkapiirakka (Blueberry Pie). The pie has a custardy filling, full of blueberries and a sweet shortbread crust (sometimes it is even baked like a cake). You can check out various versions at Kimchi and Meatballs, A Wee Bit of Cooking, and Have Another Bite (seen below). Be sure to have this recipe in your pocket when the summer blueberries come around!

FinnishPie

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Pastry Post-Doc: Sweet Molletes Poblanos

Mexico FlagOur weekly Pastry Post-Doc is coming a day early this year for Cinco de Mayo, a holiday celebrating Mexico’s victory over France in the 1862 Battle of Puebla. We are celebrating the holiday with a rare treat that is unique to Puebla: Molletes Dulces / Molletes Poblanos. Molletes in Mexico are usually a savory dish eaten as a snack or at breakfast, but in Puebla they are sweet, hence being called Molletes Dulces! Molletes in Puebla are are a sweet round bread (similar to a concha) filled with custard, often coconut-flavored, and covered in a pumpkin seed (pepita) icing. Contributing to their relatively unknown status, Molletes Poblanos are only found for a short period of time, from Father’s Day in June until August 12, the day of St. Clare of Assisi (Spanish link).  If you are in Puebla, you can find them at bakeries on “Sweet Street” – Calle de los Dulces! If you don’t happen to be in Puebla this summer (we wish we were!) check out this Spanish-language video from Pulso to see Molletes for yourself.

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Pastry Post-Doc: What is Ecuadorian Espumilla?

ecuadorAt first glance we thought Espumilla, sold from carts in street corners throughout Ecuador, was an icy treat, but it turns out that is all an illusion. Espumilla (which means “foam” in Spanish) is actually a meringue made from egg whites, sugar and guava juice – served at room temperature. How’s that for a trick? Espumilla is often displayed in huge vats (as seen below), and then is scooped into typical ice cream cones to munch on while you explore the city. Espumilla requires few ingredients, and can be made at home. Laylita’s Recipes, a site with tons of great Ecuadorian recipes, has a simple recipe for Espumilla, of you have guavas on hand.

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Pastry Post-Doc: Tanzanian Vitumbua (Coconut Cakes)

TanzaniaThe appeal of fried dough seems to be nearly universal – and we have seen it pop up again in Tanzania as Vitumbua (though popular in Tanzania, it can be found elsewhere throughout East Africa). Vitumbua (singular: kitumbua) is a sweet, fried, rice and coconut cake flavored with cardamon. Vitumbua is usually eaten as a snack, but could even pass as breakfast for those with a sweet tooth. Vitumbua are sometimes cooked in special donut-hole shaped pans, a la Aebelskivers, but you could use muffin tins, or a regular frypan as well. Most of the ingredients in Vitumbua are pretty common (you may have everything but the coconut in your pantry already), so get your muffin tins out and try a recipe from Immaculate Bites.

Vitumbua

Vitumbua from Immaculate Bites

 

 

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Pistacia Vera – the best Macarons in Columbus

francePistacia Vera ( 541 S 3rd St, Columbus, OH 43215) in the quaint German Village neighborhood of Columbus is an immaculate example of a neighborhood French bakery. There are cases and shelves full of any number of dazzling French pastries and cakes, and hoards of Columbusites of all walks of life noshing on coffee and perfect croissants and quiches. We knew we were going to be spending some time here – especially when we got a tip that the macarons on offer were second-to-none.VeraMacarons Continue reading

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Pastry Post-Doc: Icelandic Wedded Bliss Cake (Hjónabandssaela)

MarriageCakeiceland.gifThe Pastry Post-Doc has been a recurring feature on ETW, and now I am bringing it back on Fridays as a weekly feature – highlighting a dessert or other sweet treat (pastry or not) from around the world. This week I’ll be featuring the intriguingly-named “Wedded Bliss Cake,” or “Happy Marriage Cake” an Icelandic confection whose real name – Hjónabandssaela– translates to just that. Though not associated with weddings, the theory is that the name comes from the fact that it can be made with ingredients that are usually on hand in a Scandinavian pantry: oats, sugar, cardamon and rhubarb. Outside Oslo has a recipe to make your own rhubarb jam, along with the cake itself (pictured above).  If you don’t have rhubarb, you can probably substitute another flavor of jam or jelly – maybe the favorite of your significant other!

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What is a Cholado?

colombiaOur over-the-top icy treat of choice in Chicago was the Mangonada, but on a trip to NYC (I think we were driving by this place) we recently learned of a Colombian answer to this fruit/ice/cream/sugar concoction – the Cholado. A cholado consists of shaved ice, topped with fruit syrup, fresh fruit, coconut flakes and sweetened condensed milk (and maybe even a cookie). Though the cholado recipe can vary by region (or country) the traditional syrup flavors include passion fruit and mora (Colombian blackberry). Cholados are also found all over Jackson Heights, Queens if you can’t make it to Colombia, and Serious Eats has a power ranking. Find a recipe for a DiY cholado at Sarepa (if you have access to tropical fruit) or Ezra Poundcake and My Colombian Recipes (if you don’t).

cholado

Cholados by lorenalreyes

 

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Pastry Post-Doc: Dobos Torte at Farkas Pastry Shoppe in Cleveland

hungaryflagWe have recently realized that we are big fans of Dobos Torte, a classic Hungarian cake composed of thin layers of cake and chocolate. After having a supremely delicious Dobos Torte at Ovy Bakery in Skokie, we were pleased to find out that there was a bakery that specializes in Dobos Torte right in our neck of the woods – Farkas Pastry Shoppe (2700 Lorain Ave., Cleveland, OH). Farkas is an old-school Cleveland institution that has been around for 50 years, not really changing much in the process (which in terms of a bakery is a good thing!). Farkas specializes in Hungarian and Eastern European cakes and sweets including Esterházy Torte (an almond and apricot layered cake), Nut Rolls, and Linzer Tortes. Another great pick at Farkas is the Kréme, a Hungarian take on a Napoleon, which is vanilla creme between two sheets of puff pastry.

Dobos2

However, we were there specifically for the Dobos Torte (pictured above), so we made a beeline to the cakes. There is a special case at Farkas specifically for cakes – and you can get either a whole or half Dobos Torte ($25 for a whole). We bought a half cake to bring to a friend’s house, and with 5 pre-cut slices, it was perfectly portioned for the occasion. The Dobos Torte was delicious, and a little different from the traditional formulation since it had a marzipan top layer instead of caramel. The cake was a big hit at dinner – and we were impressed by the flavors as well as the expertly even layers. If you haven’t tried Hungarian pastries or cakes yet, Dobos Torte is a perfect introduction!

DobosSlice

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