The Desserts of New York – Recipe, review and giveaway
October 29, 2017 by Jenny
The Desserts of New York: And
How to Eat Them All by Yasmin Newman is a travel journal
and cookbook that features the sweet treats of the Big Apple.
Forty-four recipes from all the hottest sweet spots include the
number one voted old school Jewish chocolate babka to the infamous
cronut.
The Glazed doughnut of your dreams, Burnt butter chocolate chip cookies (Levain Bakery style which happen to be the best cookie in the world for those who have never been to New York), and Whisky walnut babka are other examples of recipes you will find in this fun collection. Whisky walnut babka will be on my holiday table this season and I’m anxious to try this version of the Levain cookie. Not only, are the recipes crave-worthy, but the stories and “must hit” sections of the books are invaluable.
The photographs of the city streets and people in this great book make me miss New York even more. We lived in New York 15 years before moving to Colorado. Special trips into the city for a Levain cookie or a Doughnut Plant treat were everything and now my list has even grown more of places to visit when we return. Once you’ve lived in New York, the city remains in your heart and now I can make the must-have desserts that remind me of home.
For Seinfeld fans, I leave you with a link to a video “look to the cookie“. I disagree on two points, the author finds the Black and white cookie underwhelming (I say nay nay) and Jerry is wrong, you eat one side at a time (although I prefer the vanilla side myself.) There is no recipe for the Black and white cookie in this book – however the Black and white lava cake can be found within its pages. Deb Perelman’s version of the Black and white cookie is killer good.
Special thanks to Hardie Grant Books for sharing the recipe for these yummy scones with our members today and for providing three copies of this book in our contest below.
Fig & Marsala glazed
scones
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I’m a die-hard fan of traditional British scones served with sweet jam and whipped cream, but I’ve also come to love America’s take: generous, wedge-shaped and chunky with mix-ins. They’re also typical breakfast fare – not just afternoon tea – which is a major plus.
With unique flavour combinations that mirror the seasons, New York scones are particularly captivating. In summer, you’ll find blackberry and mint at Ovenly, while in winter Bibble & Sip turns out a mean spiced pear with bergamot glaze. Then there’s the constant favourite at Levain studded with oatmeal and raisins.
These scones, made with dried figs plumped up in sweet Marsala, can be enjoyed year round, and the syrup doubles as a glaze, which makes them even more lush.
Makes 8
- 300 g (10 1/2 oz / 2 cups) plain (all purpose) flour
- 2 tablespoons caster (superfine) sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- finely grated zest of 1 large lemon
- 330 ml (11 fl oz / 1 1/2 cups) thickened (whipping) cream
- 1 tablespoon honey
Marsala figs
- 125 ml (4 fl oz / 1/2 cup) Marsala
- 110 g (4 oz / 1/2 cup) caster (superfine) sugar
- 125 ml (4 fl oz / 1/2 cup) water
- 100 g (3 1/2 oz) dried figs, stalks removed, quartered
To make the Marsala figs, place the Marsala, sugar and water in a small saucepan and bring to the boil over medium-high heat, stirring to dissolve the sugar. Add the figs and cook, stirring occasionally, for 8-10 minutes or until syrupy. Remove from the heat and set aside to cool.
Place the flour, sugar, baking powder, salt and lemon zest in a large bowl. Remove the figs from the syrup, reserving the syrup, then add the figs to the flour mixture and toss to combine. Pour in the cream and honey and stir until just combined. Shape into a rustic 20 cm (8 in) round (don’t flatten it, it’s supposed to have a bit of height), cover with plastic wrap and refrigerate for 30 minutes to firm slightly.
Preheat the oven to 200ºC (400ºF) and line a baking tray with baking paper.
Cut the dough into eight equal wedges, then place, 5 cm (2 in) apart, on the prepared tray (the dough may be a bit sticky and tricky to move, so don’t worry if the wedges become slightly misshapen). Bake for 15 minutes or until golden and risen.
Remove the scones from the oven and, while they are still warm, brush with the reserved glaze (you may have some glaze left over). Cool for 20 minutes, then serve warm (my pick) or at room temperature (just as good!).
The publisher is offering three copies of this book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.
Which recipe in the index would you try first?
Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on December 8th, 2017.
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