The Sugar Cube: 50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the Planet
Format: PDF / Kindle (mobi) / ePub
This covetable cookbook is a greatest-hits collection from Sugar Cube, a tiny pink food cart in Portland, Oregon, that is thronged daily by hungry hordes craving voluptuous sweets intensified with a spike of booze, a lick of sea salt, or a "whoop" of whipped cream. Sugar Cube founder and baker Kir Jensen left the fine-dining pastry track to sell her handmade treats on the street. Recipes for 50 of Kir's most enticing cupcakes, cookies, tarts, muffins, sips, and candies are made more irresistible (if possible!) by 32 delicious color photographs. Sassy headnotes and illustrations that resemble vintage tattoos liven up this singular boutique baking book.
4-cup Bundt pan or 8-inch cake pan. TO MAKE THE CAKE: In a small bowl, whisk together the flour, baking powder, and salt. In another small bowl, mix the sour cream and passion fruit purée until blended. 1 6 OUNCES PLAIN, WHOLE-MILK GREEK YOGURT IN THE BOWL OF A STAND MIXER fitted with a paddle attachment, beat the butter, sugar, and lemon zest on high speed until light and fluffy, about 5 minutes. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each
supreming the citrus.) Sprinkle the segments with the granulated sugar and toss to combine. Allow to macerate at room temperature for 30 minutes. TO MAKE THE RISOTTO: In a medium saucepan combine the half-and-half and orange zest. Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Add to the pan along with the pod and bring to a simmer over medium-high heat, stirring occasionally. Remove from the heat. IN A LARGE SAUCEPAN, melt the butter over medium heat. Add
PUDDINGS: In a medium saucepan, combine the cream, sugar, and salt and bring to a boil over medium heat. Meanwhile, in a medium bowl, whisk the egg yolks. Put the chopped chocolate in a separate large mixing bowl and put a finemesh sieve on top. WHEN THE CREAM BEGINS TO BOIL, remove it from the heat and whisk about 1/4 cup of the hot cream into the egg yolks to temper them. Pour this mixture back into the saucepan with the cream and cook over medium-low heat, stirring constantly, until the
fresh as possible. There’s a big difference in flavor between the mass-produced bags of nuts at the supermarket and farm-fresh nuts purchased from the source. If you can’t get nuts at the farmers’ market, look around online. Lots of farms sell their nuts directly to consumers through their Web sites. Olive oil: There’s neutral, inexpensive extra-virgin olive oil for sautéing, and then there’s super-flavorful, cold-pressed, extra-virgin olive oil for drizzling. You need both. Not just one or the
use something fine grained, so it fits into measuring spoons better. For finishing salts, the sky’s the limit, but I generally aim for something delicately flaky, like fleur de sel or Maldon. They add texture without being too coarse. For more on salt see page 122. Spices: Ground spices lose their mojo pretty darn quick. They might look fine, but the flavors start to fade at six months and just get fainter and dustier as time goes on. One of the best options, though it requires a bit more