All posts tagged: dessert

2016’s Books for Cooks

Yes, I’m squeezing in my seasonal list of books for cooks at the very last minute. This year I’ve got suggestions for readers, history lovers, bakers, spice fans, travel buffs and, of course, cooks. You won’t see any titles by social media darlings or celebrity chefs—if you read Kitchen Kat, you probably already know how to scramble an egg and you probably aren’t going to serve stuffed, roasted goat hearts at your next family gathering—but you will find a wealth of information, solid recipes and great gifts in this mix. Waste Free Kitchen Handbook by Dana Gunders (Chronicle Books, 2015) A scientist with the Natural Resources Defense Council, Gunders offers tips for shopping smarter, eating more of what we purchase and throwing away less food. She also provides recipes for making the most of what we have on hand; this includes dishes such as Sautéed Lettuce and Broccoli Stalk Salad. My favorite sections don’t include recipes but instead focus on portion planning, food storage and uses for leftovers and food scraps. Spend less, waste less …

gluten-free cinnamon stars

Tips for Cut-Out Cookies and Austrian Cinnamon Stars

Whenever I make the gluten-free, cut-out cookies Austrian Cinnamon Stars, I think of my late father. Although he was neither an ardent cook nor baker, every holiday season he and I spent at least one night in the kitchen baking and decorating cut-out Christmas cookies. The tricks he employed to ensure beautiful holiday sweets are ones that I use to this day. If making the aforementioned Austrian cinnamon stars and any other cut-out cookies possessing a soft, sticky texture, I refrigerate the dough for at least 30 minutes before rolling it out. After mixing the ingredients for the cookie dough, I shape it into a ball, cover it with plastic wrap and refrigerate until firm, about 30 minutes. Depending on the size and tackiness of the dough, it may need to stay in the fridge for a little longer or shorter. No matter what, it shouldn’t get cold and stiff. If it reaches that stage, it’ll be difficult to roll and cut. Another trick that my father taught me was that, to stop cookie dough …

What to Eat at European Christmas Markets

My mother used to claim that I inherited my wanderlust from her late father, a civil and mining engineer who worked and traveled throughout Latin America. If he was to blame for my “itchy feet,” that unceasing desire to roam the globe, then she bore responsibility for my passion for European Christmas markets. As a kid, I spent countless Saturdays following her through crowded church Christmas bazaars. Which faith sponsored the event never mattered. As long as it featured homemade pizzelles, kolaches, stollen or fruitcake, we’d be there. A curious kid, I wondered how my hometown’s holiday bazaars stacked up against those in people’s homelands. If I visited Germany’s Striezelmarkt, would ladies jostle and push for the last few loaves of nut-studded stollen? If I went to Poland, would people nibble on onion- and potato-filled pierogis as they shopped? What did people eat at European Christmas markets? For that matter, did they even have these seasonal fairs? Turns out that Europe is chocked full of cheery, outdoor, holiday markets. Along with decorations, crafts and jewelry, …

New Zealand’s Passion for Pavlova

At one time I thought of New Zealand as the land of extreme sports, flightless birds, Flight of the Conchords, magnificent scenery, Maoris, fine wine and the films of Peter Jackson and Lord of the Rings. Then I spent last month in this island nation and learned of our shared passion for the meringue-based dessert pavlova. All pavlovas begin with a crisp-on-the-outside, chewy-on-the-inside meringue. The addition of vinegar or lemon juice helps the meringue to achieve its chewiness. So, too, does low, slow baking. Once the meringue has cooled to room temperature, lightly whipped cream and fresh fruit are heaped on top of it. Although berries, kiwi and mango are popular options, the traditional filling is passion fruit. Meringue, cream and fruit. That’s it. That’s all there is to “the pav.” It sounds like such a simple, uncontroversial dessert. Yet it’s not. For almost a century debate has raged over whether New Zealand or Australia invented the pav. Australians claim that Perth chef Herbert Sachse made the first at the Esplanade Hotel in 1935. Kiwis …

Revisiting Palmiers – Cinnamon Palmiers

I spent last week preoccupied with the age-old question of how to pack just enough clothing and books in a carry-on—a carry-on that can only weigh 15 pounds and that will be my only piece of luggage on this trip—for a month of traveling and working on another continent. My fixation meant that I fell a tad behind on sharing a variation on Kitchen Kat’s Lemon Palmiers. Forget what that alternate recipe was? As they say in Australia, which is where I’m headed, “no worries!” It is for cinnamon palmiers. Think back to July 21st when I posted a scintillating entry on the flaky, caramelized, French cookies known as palmiers. As you might recall, these treats derive their name from their palm-like shape; in French palmier means “palm.” Comprised of folded layers of puff pastry and sugar, which gives them their distinct shape, they’re a light and delicious little sweet. Palmiers traditionally feature just those two ingredients, sugar and puff pastry. However, as indicated in the previous post, you can spice them up with such …

Travel through Baking Lemon Palmiers

Because I lack the patience to wait in long lines, fight the crowds at historic sites and deal with other cranky, sweaty tourists, while friends are off baking at the beach or exploring national parks, I spend the summer tucked in my kitchen, reliving past vacations through food. Few sweets remind me more of poking around picturesque French villages than palmiers. Originating in Southern France, these flaky, caramelized cookies are a mainstay of patisseries and, in my case, the perfect breakfast-on-the-go. What can I say? Whether at home or on the road, I like my breakfasts small, portable and sweet. Palmiers get their name from their unmistakable shape. In French palmier means “palm.” Along with being compared to palm leaves, they have been likened to butterflies, eyeglasses, hearts and elephant ears. If I’m baking these cookies, they might resemble a palm tree or, on an especially harried day, a work of modern art. How do these cookies end up looking like palm leaves? Imagine dozens of layers of buttery puff pastry dusted with sugar and …

Thai Sticky Rice with Mango

I promise that Kitchen Kat isn’t evolving into a Southeast Asian food blog. However, I do have one more tantalizing recipe from this part of the world to share. This time it’s an iconic Thai sweet, sticky rice with mango. One of those rare desserts that is as straightforward as it sounds, here steamed sticky rice or khâo niaw gets paired with cut mango. Sometimes referred to as glutinous rice, sticky rice’s name comes from its texture. When cooked, this short, oval-shaped rice becomes quite gummy. Its color also changes from white to almost translucent, which is the opposite of how white rice looks before and after steaming. Especially popular in Northern Thailand, sticky rice can be eaten by hand. Occasionally sticky rice is consumed on its own. On some rare occasions it is served alongside fresh or dried shrimp, giving diners a sweet-salty-savory experience. Although it usually pairs up with mango, it also goes nicely with such tropical fruits as soursop, pineapple and jackfruit or tart and fruity sorbet. I like it best, though, …

Czech Strawberry Dumplings

With strawberry season right around the corner, it seems like a good time to talk about Czech strawberry dumplings. Until two years ago, whenever I heard the phrase “dessert dumpling,” I imagined a cinnamon- and sugar-dusted apple bundled into a buttery pastry and baked until golden brown. The thought of a whole strawberry boiled inside a casing of cheese-laced dough never occurred to me. Then I made several trips to the Czech Republic and learned how to make jahoda knedlíky or strawberry dumplings. After that I forgot all about those apple pie-like treats. It’s been said that no traditional Czech dinner is complete without the inclusion of a dumpling or two. A staple since the Middle Ages, the plump, round dumpling can be either sweet or savory. The latter tends to use potatoes and potato flour as its base while the former features flour and/or breadcrumbs and a filling of whole, locally grown fruit such as strawberries, plums or cherries. Shaped into balls, both types of dumpling are boiled, drained, sliced in half with a …

Sweet Steamed Banana Cakes

Still enamored with the foods that I made and ate in Southeast Asia, I want to share another recipe from Thailand. This time it is a dessert featuring my favorite fruit, bananas. When I say “dessert,” you might imagine a thick slice of Red Eye Chocolate Cake, a bowl of velvety Pumpkin Ginger Trifle or plate of the elegant, jam-filled cookie hindbærsnitte. In the U.S. we tend to like our desserts bursting with flavor, textures, sugar and fat. However, in terms of dessert, Asia resembles the Mediterranean; both regions end their meals on a lighter note with fruit-based sweets. In Thailand you may cap off the night with pieces of fresh mango or jack fruit, poached custard apples or, as is the case in this post, steamed banana cakes. This dish is a straightforward as its name indicates. To make sweet steamed banana cakes, you mash together bananas, flour, sugar and coconut milk until a smooth batter forms. You then spoon the batter into small bowls, place the bowls in a steamer basket, cover and …

Red Eye Chocolate Cake

Coffee and chocolate. Two things that I love brought together in one cake, the red eye chocolate cake. For those unaccustomed to hearing “red eye” associated with anything other than an overnight flight, this red eye refers to regular coffee with a shot of espresso added to it. As you might expect, espresso boosts the coffee’s flavor. It also increases the amount of caffeine in the drink. It’s a perfect pick-me-up after a late night flight or simply a late night. In keeping with its namesake’s bold reputation, Red Eye Chocolate Cake boasts of four layers of cocoa- and coffee-infused cake slathered with thick, rich chocolate ganache. This is a dessert that is both decadent and delicious. I can’t think of a more fitting way to celebrate a holiday known for an arrow-slinging god, a sainted martyr, love and chocolate than with a slice of this lavish sweet. Because people often balk at the thought of icing a cake, particularly a layer cake, I’ve made a short, instructional video on how to frost a cake. …