HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label John Barricelli. Show all posts
Showing posts with label John Barricelli. Show all posts

Monday, July 28, 2014

The Coconuttiest of Coconut Cake of all time from John Barricelli of SoNo Bakery and Café


         
         Our friends, Don and Jeff had a dinner party this weekend.  Among the invitees were two of their friends from Miami, where they have winter home. We'd met Jorge and Peter before.  In fact, the last time we met them, Andrew had brought the dessert pictured above (on Don and Jeff's kitchen counter).  As it turned out, Jorge had fallen so hard for this coconuttiest of all cakes, that whenever and wherever he saw Coconut cake on a menu, he would order it. He kept hoping he'd find one that matched this incredible recipe.  And no wonder, this is a coconut lover’s dream, because it’s coconut on coconut covered with more coconut.  The result is a decadent buttery cake filled with coconut pastry cream. But it doesn’t even stop there.  Shredded coconut covers the coconut buttercream icing like a blizzard of sweetness.  It’s a three layer cake made in a single nine inch pan.  Is it hard to make?  Well I tried to convince Jorge and Peter that they too could achieve this result in Miami.  But I don't think I got very far.   Andrew then offered the following piece of new news.  Apparently one of our friends told him that she had taken a cake recipe off Chewing the Fat, gone to her local bakery and they had baked the cake for her. I keep thinking that Jorge might be able to pull that one off himself.  Because if he did, I could almost guarantee that baker would put this cake on their regular cake list instantly.  To non-bakers like Jorge and me, anything this elaborate looks difficult.  But Andrew assures me it’s not.  And I can promise you that the results are worth any degree of difficulty, it’s just that good.

Thursday, August 15, 2013

Double Crunch Sour Cream Coffee Cake



         At one point or another, savory cooks have to conclude their cooking is far less complicated than the exact science baking requires.  A savory cook can pretty much play it by ear, adding or subtracting ingredients, substituting one thing for another and still end up with a winning dish.  But leave out an ingredient in a cake or confuse baking soda with baking powder and a baker’s end result is often doomed.   That’s what impressed me with Andrew’s latest version of Coffee Cake.  Anyone whose been lucky enough to sample his baked goods knows this is a guy who knows his way around a Kitchen-Aid. But this latest creation was so over-the-top delicious, so perfectly baked, I’d like him to take a deep bow.

Thursday, November 29, 2012

Raspberry Pistachio Cheesecake from John Barricelli of the SoNo Baking Company



            Just before Thanksgiving, Andrew heard from a friend from his college days requesting a dessert recipe using raspberries.  Well it took all of two minutes to remember a spectacular cheesecake he made earlier in the season.  But why it has never made an appearance on these pages is a bit of a puzzle.  The cake is the essence of what a truly great cheesecake should taste like--extremely, densely creamy with that wonderful tang from the touch of sour cream that’s added to the batter.  But in this version there’s so much more...a pistachio-flavored graham cracker crust, more pistachios ringing the cake and topping the whole thing off, a layer of brilliant red raspberries.  In planning our offerings for the dash from Thanksgiving to Christmas, I wanted to give our readers some easy weeknight meals and also to give some ideas for fantastic desserts for all the entertaining that happens this season. It was a no-brainer to include this phenomenal cake because it even looks like Christmas with it’s red and green coloration.  Raspberries, while hardly in season, are one of those fruits that are increasingly found year ‘round so it shouldn’t be too difficult to pull off this.  And oh what a response you can expect when the first bite puts everyone’s taste buds into high gear.  And the surprising thing is Andrew says it's not at all hard to make, it just looks it! 

Thursday, September 27, 2012

Classic Chocolate Mousse from The SoNo Baking Company Cookbook




John Barricelli
the baker behind
this Classic Recipe 
         More often than not, when Andrew is baking I am dumbstruck by the effort he takes.  One recent project involved making three different cupcakes, getting up at 7:30 to do so and finishing the last of the icing with just enough time to hop in the car at 5:30 and take them to the party he made them for.  Phew.  But it’s not just the time, it’s the almost scientific way in which his desserts come together.  As a savory cook, my cooking times seem so much more fluid.  You can compensate for all kinds of kitchen screw-ups.  But when Andrew bakes, he does so with almost military precision.  So as I was in the second hour of cooking dinner recently, I was amazed to hear him say he’d decided he wanted to make a Classic Chocolate Mousse for dessert.  How earth could he do that? With a little help from a third generation baker named John Barricelli.

Thursday, January 27, 2011

Macadamia Butterscotch Bars



More days this winter have kept us locked up in the house than I can remember.   This week there was a day that was so cold, you had to go back 10 in years in New York to find a matching temperature.  Being stuck in the house isn’t necessarily the worst thing that can happen.  Especially if you take upon yourself to lift everyone’s spirits with a rich, gooey treat.  These Macadamia Butterscotch Bars fit the bill perfectly. 
John Barricelli
The recipe comes to us by way of John Barricelli.  A regular on Martha Stewart’s television show in the past and the host of “Everyday Baking from Everyday Food, another Martha Stewart Omnimedia production, I’m sure he’ll show up on her new half hour “Martha Bakes” series starting January 31st on the Hallmark Channel. (Martha wrote the foreword to the SoNo book.)