Quick: Passover is only two days away and  you’ve been invited to a seder.  What can you bring for dessert?

That question can be challenging enough for cooks who were raised in the Hebrew tradition and understand all the dietary restrictions on flour and leavening associated with this celebration of the Jews’ escape from Egypt in biblical times.

For the rest of us, there’s matzo crunch.  This addictive treat pairs bland and brittle matzo—an unleavened bread that could qualify as the poster food for Passover—with the caramel and chocolate flavors of toffee.  It’s crisp, sweet and impossible to resist.  Only the most self-disciplined can eat just one piece. (more…)

My friend Susan’s mother passed away recently, just two weeks shy of her 99th birthday.  With her went the secret to some of the best brownies I’ve ever eaten.

Sylvia Cohen was a charming, gracious and accomplished woman who graduated from Radcliffe in an era when few females went to college. As was expected at the time, she gave up her personal ambitions to raise three children and support the academic career of her husband, Nathan Cohen, who went on to become dean of the School of Social Welfare at UCLA.  She was a lifelong defender of social justice and surely wouldn’t have considered her brownies a significant contribution to the world.

Yet her incomparable brownies came up time and again as her family remembered this remarkable woman last month.  Although Sylvia had shared her recipe freely, no one else had ever achieved the voluptuous texture that she did using the most common ingredients: Baker’s unsweetened chocolate, margarine, sugar and flour.  Her brownies were dense, moist and incredibly silky with a generous portion of walnuts for a crunchy counterpoint. (more…)

It’s not Valentine’s Day without chocolate as far as I’m concerned. No other food can match its sensuous pleasure, slowly melting on the tongue and flooding the palate with the rich, dark, almost sinful flavor of cacao.

We’re talking pudding here, but a pudding unlike any you ever knew in childhood.  This is a pudding so dense, so smooth, so deeply chocolate that it  bears little resemblance to the bland desserts of the school cafeteria.  The addition of top quality bittersweet chocolate and an extra jolt of caffeine from freshly brewed coffee make it a grownup treat, indeed. (more…)

When I was a child, I was perfectly happy with Cracker Jacks.  Now that I’ve tasted some of the finer things in life, I have higher standards. But I still get a kick out of caramel corn.

A bag of Moose Munch — a posh version of the childhood treat, embellished with cashews, almonds and dark chocolate — finds its way into our basket whenever we shop at the Harry and David’s outlet. It’s an extravagance, though, at about $8 for a small bag, and there’s usually only a few crumbs left by the time we get home.  So this year I decided I would make my own for the holidays.

Prepared with freshly popped corn and homemade caramel, this version will give you a whole new perspective on caramel corn.  It’s crunchy, sweet,  a little bit salty, and downright fun to eat.   It’s also inexpensive to make and a great gift.  I’ve been taking it to parties and even skeptics are soon happily munching away. (more…)

I’d been looking for a great new use for cocoa ever since Valrhona sent me some of its products for review late this summer.  The bars of solid chocolate from France are my first choice for baking and I always try to pick up a couple while shopping at Trader Joe’s just to keep my pantry stocked. But I generally think of cocoa powder, no matter the label, as a pale substitute for the real thing, dry and dusty rather than rich and silky.

Then I tasted a fabulous chocolate sorbet from SCREAM Sorbet at the Wednesday farmers market and inspiration struck.  Melted chocolate alone wouldn’t deliver that intense taste.  I needed a dark and dusky cocoa with an intoxicating aroma for an extra layer of flavor.  What better use for that stash of Valrhona?

The recipe for this sorbet began, as most good frozen desserts seem to, with David Lebovitz’s “The Perfect Scoop.” The cookbook author and former Chez Panisse pastry chef, now living in Paris, is a wizard with an ice cream machine.  To make his basic chocolate sorbet recipe my own, I added a sparkling citrus note from grated orange rind and a little kick from a couple of tablespoons of Grand Marnier.  The results were stunning.   Without an ounce of milk or cream, it was as thick and satiny as chocolate mousse, with an intensity unmatched by most commercial products.

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