Category Archives: fruit

Ladurée Soho GRAND OPENING!

02 Sunday Feb 2014

Posted by in bakeries, bucket list, celebrations, chocolate, dairy, French, fruit, herbs and spices, Japanese, macarons, New York, snacks, sweets, tea, urban, wagashi, Williamsburg

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Ladurée Soho (398 W Broadway) had its soft opening this weekend and will be open to the public on Wednesday, February 5, 2014. It will feature a full-service restaurant and an outdoor patio. Though currently unavailable, reservations can be made at OpenTable here. This new flagship location has started making pastries and viennoiseries previously impossible to find anywhere in North America. Scroll down to see the Saint-Honoré rose and the pistachio religieuse that I bought yesterday. Screen Shot 2014-02-02 at 7.47.49 AM

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I love the new macaron box – according to an employee at Ladurée, it features a “very French” joke about the post-Christmas sales season. “0% OFF SALE!” I thought it was surprisingly cheeky for such a traditional fabricant de douceurs
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IRIS Bakery’s Taiwanese pineapple cakes

15 Sunday Sep 2013

Posted by in American, Asian, bakeries, fruit, New York, snacks, sweets, Taiwanese, tea

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Pinch me. Am I dreaming? Nope. I have finally found a place that makes Taiwanese pineapple cake (fènglísū 鳳梨酥) that is as good as Chia Te or SunnyHills — and it’s right here in New York City! IRIS Bakery in Flushing specializes in Taiwanese pastries and breads, and their pineapple cakes are to die for. They currently have two varieties, one is plain pineapple and the other is pineapple with cranberry. They also serve delicious panna cotta and grapefruit gelatin.

IRIS Tea & Bakery
39-07 Prince Street
Flushing NY 11354
(718) 888-1633

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Thatch Screwpine fruit

02 Friday Aug 2013

Posted by in bucket list, foraging, fruit, snacks

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Pandanus tectorius is a species of screwpine that is found in Malesia, Eastern Australia, and the Pacific Islands. The fruit pods are buoyant and the seeds inside can remain viable for months while being transported by ocean currents, much like coconuts.

The fruit can be eaten raw or cooked and is a major source of food in Micronesia, especially in the atolls. The fibrous nature of the fruit also serves as a natural dental floss. The tree’s leaves are often used as flavoring for sweet dishes such as kaya jam, and are also said to have medicinal properties. It is also used in Sri Lankan cookery, where the leaves are used to flavor a variety of curries.

Does anyone know where I can find this fruit I’m New York City?

(information via Wikipedia)

Victory Garden’s herbal ice cream

10 Monday Jun 2013

Posted by in American, bakeries, beverages, chocolate, dairy, French, fruit, goat milk, herbs and spices, New York, snacks, sweets

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I just had the best ice cream of my life at Victory Garden! Their goat’s milk herbal ice cream (shown below) and their chocolate rosemary blend were both incredibly delicious, it was like a dream come true! I added cacao nibs, my favorite ice cream topping. They have other toppings, too, like mastic wafers and honeycomb candy.

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Victory Garden
31 Carmine
New York NY 10014

Ispahan ice cream recipe

02 Sunday Jun 2013

Posted by in Asian, bucket list, celebrations, French, fruit, macarons, New York, Queens, recipe, snacks, sweets, wagashi

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Pierre Hermé’s famous Ispahan dessert is not available in the United States. I did get to try one last year in Tokyo. Since then I often find myself daydreaming about the magical combination of rose, lychee, and raspberry.

Below is a recipe for Ispahan ice cream. I made it last weekend and it turned out great!

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Prepare your ice cream maker (mine has a detachable bowl that has to freeze overnight).

Over low heat, stir 8 egg yolks and 3/4 cup sugar until the yolks coat the back of the spoon. Pour into a bowl and chill this in the fridge.

Warm 1 cup of raspberries in a sauce pan with 2 tablespoons of sugar until sugar dissolves. Pour into a bowl and chill in the fridge.

Chop up one cup of lychees and set aside.

When yolks and raspberries are no longer warm, pour 2 cups of heavy cream, 1 cup of whole milk, the yolk mixture, a pinch of salt, and 2 tablespoons of rose water into the ice cream maker and let it mix for at least 10 minutes.

When the ice cream is starting to set, mix in lychees. Stir in raspberries and sauce, making a swirl. Transfer to a tightly sealed container and freeze overnight before serving!

Enjoy! And please like me on Chinook Olive Facebook!

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