The last month or so I’ve been filling in on the cold side at work. My most favorite part of prepping the dessert station is making the recipes! The other day I made doughnuts from a sour cream cake batter recipe. Munchkin sized balls, par cooked near to completion in the deep fryer, meant to be brushed with butter, finished in the oven and then dusted with cinnamon sugar. To quote the bard, “yum-o.”
Profiteroles, dessert course @ wd~50. The picture leads to Jan 15, 2010 photo album that includes LES/E. Vill walking tour apres dinner tres fantastique a wd~50.
A new restaurant, a house of baking and pastry, a sweet + savory cafe. I work there. This spot, located at Kenmare + Mulberry, Soho, New York City, has been lovingly converted from raw space to tasteful, wood-toned and mirror bedecked place.
