Hey y’all! I’m doing my first Nomcast today at 4:30pm EST making these great French treats- tune in on my nom channel here!
So, uh… yeah, this is another late post, in that the sour cherry season (all 3 weeks of it) is totally over now, thus rendering the titular version of these hybrid fruit crisp-cookies somewhat irrelevant until next summer. (hey July 2017, I hate you already) That said, this recipe is too good to file away for that long and, more importantly, not limited to just one elusive summer berry…
I’m thinking about running tally of how many times I’ll start a post off with the phrase “it is hot as BALLS here” for the remainder of the summer, because:
a) I think it at least five times a day
b) I watched too much South Park as a kid (thanks Dad, sorry Mum)
c) it seems to be the primary factor in everything I’ve cooked, or more accurately haven’t cooked, in the last few months…
If you’ve ever heard of the New York institution that is Serendipity III, then this post needs no further explanation. If you haven’t, well, it’s basically one of the greatest things ever created- the flavor of hot chocolate, but FROZEN. That may not sound as exciting as I’m attempting to convey, but have you ever had a milkshake or frozen chocolate drink that really tastes like chocolate? Before anyone says it, do not even think of mentioning the Dunkin Donuts drink they market as one, because while I am a proponent of all things chocolate, it doesn’t come close to the original. People don’t wait three hours to get a table at DD so that they can try one, and drinking one with a friend will not create a 15+ year tradition of going annually. …
For the full recipe, instructions and tips, click here to view it on my Nom channel. Happy Independence Day!
As mentioned here, I’m shifting gears a bit on this site- I personally have little interest in explaining why I chose a recipe to make it beyond interest or relevance for a season/holiday. As in, oh I saw this dish at a restaurant and it brings me back to my childhood and here’s a super long story about that! I’ll admit that may come up sometimes, but generally the feedback I’ve gotten from people is that they usually just skip that part and scroll down to the recipe. If there’s some history or cultural relevance, sure, but not just day to day life. We all have that, and there are plenty of other places to get such content, should you desire it. We’re here for the food, people- the important stuff….
Fine spring, you win- I will embrace you with somewhat open arms, but only to grab as much rhubarb as I can carry. Short of lilacs, rhubarb is probably my favorite thing about this season. As I’ve said before, I’m not a fan of warm weather, so while most people flock to the nearest park the second the temperature hits 70, I’m mourning the loss of bulky sweaters and the low energy bills….
Before I say anything else, I feel that I must caution anyone who is curious about making/working with laminated dough: Making these once will not be enough. You will become obsessed with the insanity that is laminated dough; its various forms, iterations and uses. Frozen puff pastry from a store? Pfft. Buying your croissants from the bakery? Nope, nothing, and I really mean nothing, will compare. Despite all this, I’m still posting this recipe (one of my most intricate, no less) because a) I think it’s worth arguing that making laminated dough is totally possible in a home kitchen. Oh, and b), these things are just. Too. Damn. Good….
There is only one way to start this post: It’s babka, bitch.