Recipe: Tocino de Cielo with Golden Raisins

Anthony Sasso's recipe for Tocinillo de Cielo with Golden Raisins, adapted by the James Beard Foundation

 

When it comes to custard, we tend to add rather than subtract. Stirring starch into custard yields pastry cream for filling éclairs and cream puffs. Lighten that with whipped cream and you've made crème légère. But Anthony Sasso, the current chef at New York City's beloved Casa Mono, recently introduced us to tocino de cielo, an intense Spanish custard that omits dairy and relies only on water, sugar, and egg yolks. The water and sugar are combined to make a simple syrup (Sasso infuses his with orange, lemon, and cinnamon), which is whisked with the yolks before baking.

 

The dessert originated in Spain's Jerez region, where sherry producers were left with a glut of egg yolks after reserving the whites to clarify... Read more >

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On the Menu: July 4 through July 10

Guests mingle in the Beard House. Here’s what’s happening at the Beard House next week: Wednesday. July 7, 7:00 P.M. Handcrafted American Unilaterally declared “the best restaurant in Phoenix” by Elan Head of Phoenix magazine, Quiessence has come into its own under the direction of chef Gregory LaPrad, who rewrites the farm-inspired menu daily to highlight local ingredients. This dinner will also feature a selection of wines from the chef’s favorite Arizona winemakers. Thursday, July 8, 7:00 P.M. Waterside Italian For some teams, a winning streak lasts a couple of months; the lucky ones hang on for a few seasons. But the partnership between Andy Nusser, Mario Batali, and Joe Bastianich—of Babbo and Casa Mono fame—has been going strong for

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The Bookshelf: Joan Krellenstein and Barbara Winkler's NYC Restaurant Picks

New York CooksYesterday we featured Joan Krellenstein and Barbara Winkler’s new cookbook, New York Cooks: 100 Recipes from the City’s Best Chefs, as well as the recipe for Joey Campanaro’s Gravy Meatball Sliders. As promised, today we’ve got the authors go-to New York City restaurants for any occasion.

Joan Krellenstein Special occasion: There's no "haute" better than Terrance Brennan's Picholine. Sunday brunch:

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The Bookshelf: Joan Krellenstein and Barbara Winkler's NYC Restaurant Picks

New York CooksYesterday we featured Joan Krellenstein and Barbara Winkler’s new cookbook, New York Cooks: 100 Recipes from the City’s Best Chefs, as well as the recipe for Joey Campanaro’s Gravy Meatball Sliders. As promised, today we’ve got the authors go-to New York City restaurants for any occasion.

Joan Krellenstein Special occasion: There's no "haute" better than Terrance Brennan's Picholine. Sunday brunch:

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