Recipe: Port-Poached Rhubarb with Ricotta and Walnut Crumble

Ryan Bartlow's recipe for Port-Poached Rhubarb with Ricotta and Walnut Crumble, adpated by the James Beard Foundation

 

Its moniker may be the "pie plant", but rhubarb shouldn't always be destined for crust. When Ryan Bartlow of Frankies Spuntino 570 cooked at the Beard House last month, he served this relaxed and rustic dessert of poached rhubarb topped with buttery walnut crumble and the restaurant's signature ricotta. Bartlow mellows the rhubarb's tartness by cooking it in a blend of port, sugar, vanilla pods, and a pinch of whole black peppercorns. Naturally, the recipe is inspired by his mother's strawberry–rhubarb pie. 

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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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Recipe Roundup: Herb-Enhanced Desserts

 

Fresh herbs can lend desserts a subtle aromatic note that completely transforms the dish. Here are a few of our favorite herb-enhanced sweets.

 

Basil-Peach Sorbet

The perfect ending to a summer meal, this subtle sorbet is made with sweet, ripe peaches and a basil-infused simple syrup.

 

Chocolate-Rosemary Bombolini

Bombolini are essentially Italian doughnut holes. This version from chef Matt Kelley is filled with a rich, rosemary-scented chocolate ganache.

 

Chilled Watermelon Soup with Mint and Ginger

The classic combination of watermelon and mint is enlivened with a touch of ginger in this refreshing, sweet soup from Carla Pellegrino.... Read more >

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Recipe: Olive Oil Cake with Olive Oil Pudding and Plums

 

We were seduced by the full flavor and dense, moist crumb of olive oil cake years ago, but St. Louis–based chef John Griffiths has just now turned us onto a treat of a similar ilk: olive oil pudding. Prepared like a classic custard, the pudding is irresistibly fruity and aromatic. Griffiths serves it next to olive oil cake and macerated plums.

 

Get the complete dessert recipe here

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Recipe Roundup: Strawberries

strawberry recipes from the James Beard Foundation

 

This summer, treat yourself to strawberries from the farmers' market, where these sweet and fragrant gems are at their very best. While there's nothing like eating them straight from the carton, we'll also be using them to make these unique desserts.

 

Strawberries with Honeyed Mascarpone and Balsamic Vinegar
Keep it simple and layer marinated strawberries with creamy, honeyed mascarpone, then top with a drizzle of balsamic vinegar for a perfect parfait with bite.

 

Goat Cheese Panna Cotta with Grand Marnier–Soaked Strawberries
Elevate this classic Italian dessert with the tangy complexity of goat cheese and strawberries macerated in Grand Marnier. A web of sliced shiso leaves adds an extra... Read more >

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Recipe: Sage Custard with Coffee Caramel and Plum Sauce

Andrea Lekberg's recipe for sage custard with coffee caramel and plum sauce, adapted by the James Beard Foundation

 

Often relegated to a supporting role in a roast or soup, earthy sage is front and center in this creamy custard from New Jersey-based pastry chef Andrea Lekberg. A strong coffee-spiked caramel keeps the dessert's richness in check, while a simple sauce made from plum jam adds a crowning touch of sweetness. Get the recipe here.

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Recipes from the Best of the Best: Judy Rodgers's Peach and Raspberry Gratin with Noyaux Cream

Peach and Raspberry Gratin with Noyaux Cream

Here's a recipe from our 2004 Outstanding Chef Award winner, Judy Rodgers, to keep on hand for summer: a sweet and tart gratin of peaches and raspberries, topped with bread crumbs soaked in brown butter. In a typical show of ingenuity, Rodgers breaks open peach pits to retrieve the inner kernels (noyaux in French), which she uses to infuse cream with silky, almond-like flavor. Is it July yet? Get the recipe here.


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In spring of 2012, JBF will publish The James Beard Foundation’s Best of the Best: A 25th Anniversary... Read more >

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Recipe: Double Chocolate Pudding with Sea Salt and Olive Oil

Double Chocolate Pudding with Sea Salt and Olive Oil

To make this sinfully rich chocolate pudding as good as it can be, use a high-quality brand of cocoa powder, like Valhrona, a 66-percent semisweet chocolate, and an intensely flavored extra virgin olive oil. Get the recipe here.

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Recipe: Brown Butter Cake with Caramelized Apples and Sour Beer Caramel

Brown Butter Cake with Caramelized Apples and Sour Beer Caramel

Yes, this week is all about pie, but this autumnal dessert from Sarah Jordan, who makes desserts at Chicago's popular GT Fish & Oyster, demands a little attention, too. Jordan coats apples in a caramel that's flavored with sour beer, a style known for its tart, fruity character. Get the recipe here.

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