Holiday Baking 2005

By Miriam Marcus

Each holiday season presents professional chefs and pastry chefs with the challenge of creating desserts that strike a balance between the familiar comforts of tradition and the need to impress diners with novel use of flavors and techniques. From the simple to sublime, holiday desserts should be celebratory and capture the spirit of the season.

Pastry Chef Eric Bertoia of Café Boulud in New York City carries a passion for layering textures in his desserts. Though it’s labor intensive, his Mocha Cake, Hazelnut Praline and Coffee Ice Cream translates into a simple pleasure for chocolate lovers. » more

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Italian-inspired Chef Missy Robbins of Spiaggia in Chicago offers a simpler technique—her Lemon Panna Cotta with Meyer Lemon Vodka Syrup—with a sophisticated twist on a classic dish.

Also from Chicago, HOTCHOCOLATE’s Chef Mindy Segal’s signature offering is a Honeycrisp Apple Pie with “Smoky” Ice Cream. Playing to our cravings for the more traditional at this time of year, Chef Segal’s dessert adds the subtle flavor of smoky roasted apples to the conventional apple pie.

Chef Joël Antunes of JOËL in Atlanta demonstrates his inventiveness with Earl Grey Ravioli. Winner of the 2005 James Beard Best Chef-Southeast Award, Chef Antunes is heavily influenced by Asian and Mediterranean cuisines. This dish delivers accessible and familiar flavors in a progressive format.