Cronuts seemed to come out of nowhere. They rocketed to a level of popularity few foods can match. At the same time, they always seemed as elusive as Bigfoot or the Loch Ness Monster. Everyone was talking about them. No one had seen one.
That is until Emily and Rebecca, stars of the StarChefs.com team (and bloggers from www.sagerecipes.com and www.rampantappetite.com respectively) decided to make the pilgrimage to Dominique Ansel Bakery and nab a few for the crew.
Anything that can shutdown an office for 20 minutes of goo-ing, gah-ing and drooling deserves a little respect. Especially at a place with the standards we brag about. All in all though, these silly little doughnuts (yes I said doughnuts because after all it’s just fried dough) were pretty delicious.
Check out those wonder flakes and cream filling! These Cronuts were all about the lemon. A punchy lemon fondant, or maybe it could be considered a glaze, cut through the greasiness of the actual dough quite well. The cream was probably my favorite part. Kind of a mix between a thin glaze and whipped cream. It was light and very punchy and flavorful. The fun thing is, he changes the glazes and fillings monthly, so stay tuned.
Hats off to Dominique Ansel for a Cronut job well done. I don’t know if I could spend $5 a pop on these things on a regular basis. They are fun for special occasions though. If they were $3 I wouldn’t mind going out of my way to get one. Maybe once the hype is over I’ll become more of a regular, although I doubt it will (The hype that is).
Bourbon Pecan Sables
These cookies are a very simple way to impress. The flavors are traditional and the recipe is a simple and straightforward cookie dough. Most likely, if you’re a drinker, you can even make a batch of these without heading to the store for supplies; perfect in a pinch.
But let’s pretend you’re not a lush and you need to go buy that bottle of bourbon…
Bourbon is an American Whiskey usually distilled from corn. The alcohol, which distills clearly, is aged in new, but charred, oak barrels; this imparts most of the flavor and color commonly found in bourbon. Charring the barrel caramelizes many of the sugars left in the wood after harvesting, which slowly diffuse into the alcohol as it ages. The length of the aging process ranges depending on the manufacturer, but some age as long as 20 or more years and pick up a rich golden color and strong flavors.
The amount of bourbon called for in this particular recipe is very small so it’s worth investing in something you will enjoy drinking. One that I’ve come to favor over the years for its consistency, flavor and price point is Woodford Reserve. A 750ml bottle will run between $25-$30. It’s nose is oaky with pronounced vanilla and fruit. The palate is full of strong oak and spice, slightly astringent but overall quite smooth at the right temperature. The finish is very long with hints of chocolate, honey and slight vanilla. Woodford mixes well but is perfectly fine neat or with a few ice cubes. I prefer it neat and slightly cooler than room temperature.
Check out the recipe here. Since there are only a few ingredients be sure to invest in good butter and flour. Stick closely to the process and your hard work will be rewarded.