Our friend Michael of The Bridgehampton Florist, comes from a family of home bakers whose cakes are consistently the best things we’ve ever tasted. We’ve featured the most famous, “Beatty’s Chocolate Cake” http://www.chewingthefat.us.com/2010/07/beattys-chocolate-cake.html which made its print debut in Ina Garten’s “Back to Basics” a couple of years ago. Andrew had baked any number of recipes and they’ve all been good. But at an Event last summer, Andrew tasted Michael’s Mother Lorraine's version for the first time and he had to have the recipe for what is The Perfect Pound Cake. And let’s face it, a great pound cake is the starting point for all kinds of wonderful desserts. Topped with fruit, it’s the sweet contrast underneath. Add a little ice cream and you have the warmth of the cake, the cool creamy richness of the ice cream and the tart tang of the fruit all together in a spoonful of heaven. You can do so many things with pound cakes, that I counted 50 variations on epicurious.com alone! So it stands to reason, that once you’ve learned the secrets to the perfect pound cake, you open up a whole dessert repertoire.
Lillet - A tasting of Lillet, a French aperitif made from oranges, wine and roots, near Bordeaux.
2 days ago