The classic orange creamsicle is a fond childhood memory of mine, and the idea of deconstructing it is exciting! Any time the idea of heating sugar to one of its various stages appears in a recipe, it can seem daunting, but don’t be afraid! With a hand mixer and sugar thermometer you can dive in and master the semifreddo, one of the most versatile cold dessert bases — like the base used for this Vanilla Bean Parfait with Orange Granita served at Myers + Chang restaurant in Boston. This recipe comes from Joanne Chang and Karen Akunowicz’s new cookbook, Myers + Chang at Home, which is full of recipes for the delicious food served at the restaurant. So while your parfait and granita are setting up in the freezer, you can prepare an amazing stir-fry, salad, plate of noodles or dumplings for your main meal. —Kristina
To win a copy of Myers + Chang at Home, leave an answer in the comments section below: What cooking technique has been the hardest for you to master? Tell us your most memorable attempt, and give us some tips for success!
Why Joanne and Karen love this recipe
Joanne: I eat dessert all day long at my bakery, Flour, so by the time I get to M+C I’m dying for spicy, punchy, garlicky noodles, stir fries, greens and dumplings. Once I’ve had my fill this is the only dessert I want. It’s creamy and cold, light and refreshingly bright. Even when I feel like I can’t eat another bite, put this in front of me and it somehow magically, happily disappears.
Karen: Sometimes our guests will say, “Please don’t ever take the vanilla bean parfait off the menu” and I always reply, “don’t worry, it’s my favorite.” This is a classy, grown-up version of a creamsicle that makes me as excited as hearing the ice cream truck bell ringing when I was a kid. When you want something sweet at the end of the meal, I always feel that it should be light and almost palate cleansing. It should lift you up and send you out the door ready to dance. Simple, crunchy, cold orange granita, over luscious vanilla parfait with fresh citrus slices and mint does just that. It is simply a perfect bite.
Find Joanne on Instagram here, and Karen here.
{Photography by Kristin Teig}
Image above: Group dinner at Myers + Chang restaurant
Image above: Vanilla bean parfait with orange granita
Image above: Joanne Chang
Image above: Karen Akunowicz
from Design*Sponge http://www.designsponge.com/2017/11/a-wicked-good-creamsicle-parfait-giveaway.html
from Home Improvment http://notelocreesnitu.tumblr.com/post/167341053659
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