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holiday baking

Features  
 
Holiday Baking 2007
 
 
December 2007



Cold weather desserts tend to err on the heavier side. Diners expect hearty, baked options, but flavor profiles don’t have to lie heavy on the palate – much like summer’s fruit can benefit from a delicate and restrained approach, so too can winter’s pastry. At Table 1280 in Atlanta, Chad Guay’s white chocolate cheesecake is flecked with fennel and brightened – visually and flavor-wise – with pomegranate caramel and the acidic tang of pomelo sherbet. His apple-maple-stout dessert plays with spices and sweets; the surprise touch is a fruity, lively Italian olive oil drizzled over the quenelle of maple ice cream.  Monica Rios Carter (formerly of Abacus in Dallas) makes desserts that are wintry through and through, each with a touch of spice (or booze, in the case of the Chocolate Whiskey Torte) that gives new life to a classic. Her financier pairs heady, aromatic star anise with Sherry and Port-poached pears, and carrot cake is gingery and rich, with white chocolate buttercream as well as the obligatory cream cheese icing.

RECIPES

White Chocolate Fennel Cheesecake, Pomelo Grapefruit Sherbet, Pomegranate Caramel
Pastry Chef Chad Guay of Table 1280 – Atlanta, GA

Stout Cake, Apple Beignet, Maple Ice Cream
Pastry Chef Chad Guay of Table 1280 – Atlanta, GA

Star Anise Financier with Poached Pears
Pastry Chef Monica Rios Carter, formerly of Abacus – Dallas, TX

Gingered Carrot Cake
Pastry Chef Monica Rios Carter, formerly of Abacus – Dallas, TX

Chocolate Whiskey Torte
Pastry Chef Monica Rios Carter, formerly of Abacus – Dallas, TX

 

 
  • Dairy-Free Holiday Desserts
  • Chocolate Fashion Show

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