Latest news with #AugusteEscoffier
CBC
22-07-2025
- Lifestyle
- CBC
9 ways to pair ice cream and preserves for easy summer desserts
Summertime cooking is all about simplicity — and there's nothing easier than ice cream topped with perfectly paired preserves for dessert. With the right combinations, you can enhance this everyday treat to create something downright gourmet. When choosing jams, jellies, curds, marmalades and more, whether store-bought or homemade, opt for those on the looser side so that they can flow over the ice cream for maximum coverage. If yours are a little stiff, they can be gently warmed on the stovetop or in the microwave before serving. Below are some of my absolute favourite flavours to enjoy together. And although a bowl of ice cream and preserves is really all you need for a spectacular summer dessert, I've included topping ideas as well in case you want to level up your combos into sundae territory. Vanilla ice cream, canned peaches and raspberry jam This is an easy take on peach Melba, French chef Auguste Escoffier's iconic creation that consists of vanilla ice cream with poached peaches and raspberry sauce. For a sundae, add: vanilla-scented whipped cream, toasted sliced almonds and a few fresh raspberries. Coffee ice cream and blueberry jam When I started infusing my blueberry jam with coffee, it was revelatory; the bitter, caffeinated bean gives a complexity to mellow blueberries that I never want them to be without. This ice cream and jam combo skips the infusion process and heads straight into dessert. For a sundae, add: candied walnuts and coffee whipped cream (just add some instant coffee to lightly sweetened cream before whipping). Coconut sorbet and pineapple jam For a tropical drink-inspired treat you can't go wrong with this classic pairing — tastes like sunshine in a bowl. And if you like pina coladas, you might want to add a shot of rum. For a sundae, add: passion fruit pulp and/or diced tropical fruits, coconut whipped cream and toasted coconut flakes. Butter pecan ice cream and orange marmalade Sweet, rich candied pecans benefit from a bright pop of marmalade with a little bitterness to balance the sugar. Paddington would approve. For a sundae, add: whipped cream, candied pecans and a fresh or candied whole cherry. Mint chip ice cream, fig preserves and amaro Many amaros, which pair so well with earthy figs and bitter chocolate, use mint, so a shot of amaro on sweet mint-chip ice cream paired with fig preserves creates a complex and sophisticated (but easy) end to a meal. For a sundae, add: whipped cream, crystallized mint leaves, a caramelized fresh fig half and chocolate shavings. Pistachio ice cream and lemon curd Rich, nutty pistachios are made even better by a bright dose of citrus — and the colours really pop together. For a sundae, add: whipped cream, crushed shortbread cookies and chopped toasted pistachios. Vanilla ice cream and chili crisp People love the heat that this combo brings, but its spice is not for the faint of heart. If you love chili crisp, you'll be amazed at how well it complements the cold, mellow ice cream. For a sundae, add: chopped salted peanuts or macadamia nuts and a drizzle of sweetened condensed milk. Chocolate ice cream and cherry preserves The most iconic chocolate and cherry pairing is Black Forest cake, but this one is even better for a hot summer day. For a sundae, add: kirsch-spiked whipped cream, chocolate shavings and a fresh or candied whole cherry. Strawberry ice cream and strawberry freezer jam Does it get any better than a double dose of strawberries? Freezer jam isn't cooked, so it has a super-fresh strawberry flavour that will amplify the flavours of the cool strawberry ice cream.
Yahoo
01-07-2025
- Entertainment
- Yahoo
Jackie Kennedy's Favorite No-Bake Dessert Was a Summertime Classic
Jackie Kennedy's Favorite No-Bake Dessert Was a Summertime Classic originally appeared on Parade. Aside from being the First Lady to President John F. Kennedy, Jackie Kennedy was a tour de force on her own. She was known for many things: her impeccable style (and bringing it to the White House), her deep appreciation of arts and culture, her distinct transatlantic accent, her effortless grace and her refined palate. While she didn't often cook herself, she had a strong sense of what made a dish timeless, beautiful and perfect for entertaining. One dessert that's become synonymous with her signature elegance? Strawberries Romanoff. Related: A classic midcentury treat, strawberries Romanoff is a chilled dessert made with fresh strawberries splashed with an orange or strawberry liquor and topped with a whipped cream-sour cream (or crème fraîche) mixture that's both rich and airy. When he was the chef at the Carlton Hotel in London in the 1920s, French chef and restaurateur Auguste Escoffier originated this dish under the name "Strawberries Americaine Style." Then in the 1940s, Prince Michael Romanoff (not an actual prince, but an actor) 'borrowed' Escoffier's recipe using his own moniker, and strawberries Romanoff came to be. Jackie Kennedy had a hand in popularizing it, too—strawberries Romanoff was on the menu when Princess Grace of Monaco visited the White House. The dessert feels fancy without trying too hard, which, coincidentally, also describes the former First Lady. Related: 😋😋. 🍳🍔 While there are many variations of the dish, the Jackie Kennedy version leaned on fresh seasonal berries, just a hint of liqueur for complexity and the dreamy tang of lightly sweetened whipped cream. Today, it remains an example of simple 20th-century entertaining. It's retro-feeling but super chic, indulgent but refreshing and it's perfect for summertime when you need a quick hit of sugar. What's even better? You can have the entire dish prepped in just 10 minutes. And it requires just a few simple ingredients. Related: Start by mixing together sour cream, brown sugar and brandy. If you don't want to use brandy in your dish, swap in vanilla extract. In a separate bowl, whip heavy cream and sugar together until thick and billowy. Fold the whipped cream into the sour cream mixture and stir gently until combined. If you're making the dish ahead, pop the whipped cream mixture into the fridge until you're ready to serve. Slice up some fresh strawberries and serve them with a generous dollop of the cream. Whether you serve it in a crystal coupe or a humble glass bowl, strawberries Romanoff is a dessert that still manages to feel special, more than 60 years after Jackie helped make it Kennedy's Favorite No-Bake Dessert Was a Summertime Classic first appeared on Parade on Jun 30, 2025 This story was originally reported by Parade on Jun 30, 2025, where it first appeared.
Business Times
20-06-2025
- Business
- Business Times
So you've taken over your family restaurant
RESTAURANTS are delicate things — especially mom-and-pop operations. Among the smallest of small businesses, the most successful attract customers with a combination of low costs, intense deliciousness, do-it-yourself charm and pure gumption. The hawker stands of Southeast Asia are famous examples of this. Diners forgive rough service, put up with long queues and forego white tablecloths — if not tables — for a chance to enjoy a secret sauce, that special spark, the elemental spirit passed down generation to generation. Scaling up these tiny treasures might maximise profits, but the risk is losing the magic. A line of cooks organised along Auguste Escoffier's kitchen brigade system may help churn out dishes and feed a lot more people efficiently, but certain recipes require exacting experience and a discriminating je ne sais quoi. They may not survive the transition. Customers who are used to lower prices will also grouse at the increased costs that come with more staff and expanded real estate. A purist or two will complain that you've sold out. I've been worrying about this because friends of mine are in the process of scaling up a mom-and-pop operation that had a legendary cult following here in London. People used to take 45-minute train rides from the middle of the city east to less-than-posh Leytonstone on a chance that a table — even if you had to share it — might open up at the Thai restaurant Singburi. That's because 'mom' — who took bookings only over the phone — said there was no availability unless diners didn't show up. 'Pop' started the restaurant in 1999, but Singburi's reputation got going after Sirichai Kularbwong joined him in the kitchen toward the end of the last decade. Over that period, his parents toyed with the idea of retirement and finally decided to do it at the end of 2024. By then, the hole-in-the-wall underdog had become the 73rd best restaurant in the UK. Will Singburi 2.0 — in a brightly modern, much bigger space in trendy Shoreditch — be able to replicate its former charms? Some favorites from its old chalkboard menu aren't on offer, and that will disappoint some followers. I'm a friend and fan of Kularbwong and his partners, and so, while I've tasted (and thoroughly enjoyed) a preview, I have to await popular acclaim — or the opposite — along with them after the restaurant officially opens this week. I'm rooting for them and sharing in the anxiety, almost like family. I take some comfort from the recent remaking of another family-run Thai restaurant. In Copenhagen last month, at Noma chef Rene Redzepi's MAD symposium on the future of food, Justin Pichetrungsi — who'd been working for Walt Disney Co as an animator — gave a speech describing how he had to change careers in 2019 when his chef father suffered a stroke. He took over Anajak, a four-decade-old traditional Thai restaurant. He proceeded to innovate (think Thai Taco Tuesdays), turning it into one of the most sought-after reservations in Los Angeles. He instituted his changes, including a huge list of natural wines, while in close consultation with his father and the kinfolk who'd always helped run the place. Pichetrungsi won the 2023 James Beard Award for best chef in California. His mother, who remains in charge of making Anajak's mango sticky rice, wore the medal when he returned to LA with the prize, and proudly got fruit stains on it. Sometimes family may just be what a restaurant in jeopardy needs. In February 2003 — despondent over an unexpected demotion in the unforgiving world of French haute cuisine — Bernard Loiseau, the celebrated chef of Cote d'Or, a three-Michelin star restaurant in Burgundy, walked up to the upstairs bedroom where he usually took a nap after lunch service. He then shot himself in the head. There was heated debate in the media over what part of the system was to blame for the tragedy. Then the world moved on. But not Loiseau's family. The chef was the relentless genius at the centre of not just Cote d'Or, but also the eponymous company he built around it. Indeed, Bernard Loiseau SA was traded on the Paris stock exchange. How could such a personality-driven enterprise exist without him? His culinary reputation was also the only real thing his grieving family could claim ownership of. So his widow Dominique decided to press on. With most of her late husband's staff, she persevered, keeping Cote d'Or going. Eventually, two of their three children — daughters Bérangère and Blanche — would become part of the operations. Bérangère took over the front of the house and the management of the finances; and Blanche would join the kitchen. It hasn't been easy. In a poignant speech at MAD, Bérangère talked about channeling her father through his writings and documents to figure out how to move forward with the restaurant and the company. Nevertheless, in the 22 years since his death, Cote d'Or hasn't only expanded to include the small hotel Relais Bernard Loiseau and several other properties, it's also kept its Michelin stars. In 2003, Dominique told French television soon after his suicide, 'All these exceptional beings who give you the impression of so much assurance, they are all very fragile. They all have such strong moments of doubt.' But she and her daughters came to the rescue. And because of them, Bernard Loiseau has a living legacy in the world. BLOOMBERG
Mint
19-06-2025
- Business
- Mint
So You've Taken Over Your Family's Restaurant
(Bloomberg Opinion) -- Restaurants are delicate things — especially mom-and-pop operations. Among the smallest of small businesses, the most successful attract customers with a combination of low costs, intense deliciousness, do-it-yourself charm and pure gumption. The hawker stands of Southeast Asia are famous examples of this. Diners forgive rough service, put up with long queues and forego white tablecloths — if not tables — for a chance to enjoy a secret sauce, that special spark, the elemental spirit passed down generation to generation. Scaling up these tiny treasures might maximize profits, but the risk is losing the magic. A line of cooks organized along Auguste Escoffier's kitchen brigade system may help churn out dishes and feed a lot more people efficiently, but certain recipes require exacting experience and a discriminating je ne sais quoi. They may not survive the transition. Customers who are used to lower prices will also grouse at the increased costs that come with more staff and expanded real estate. A purist or two will complain that you've sold out. I've been worrying about this because friends of mine are in the process of scaling up a mom-and-pop operation that had a legendary cult following here in London. People used to take 45-minute train rides from the middle of the city east to less-than-posh Leytonstone on a chance that a table — even if you had to share it — might open up at the Thai restaurant Singburi. That's because 'mom' — who took bookings only over the phone — said there was no availability unless diners didn't show up. 'Pop' started the restaurant in 1999, but Singburi's reputation got going after Sirichai Kularbwong joined him in the kitchen toward the end of the last decade. Over that period, his parents toyed with the idea of retirement and finally decided to do it at the end of 2024. By then, the hole-in-the-wall underdog had become the 73rd best restaurant in the UK. Will Singburi 2.0 — in a brightly modern, much bigger space in trendy Shoreditch — be able to replicate its former charms? Some favorites from its old chalkboard menu aren't on offer, and that will disappoint some followers. I'm a friend and fan of Kularbwong and his partners, and so, while I've tasted (and thoroughly enjoyed) a preview, I have to await popular acclaim — or the opposite — along with them after the restaurant officially opens this week. I'm rooting for them and sharing in the anxiety, almost like family. I take some comfort from the recent remaking of another family-run Thai restaurant. In Copenhagen last month, at Noma chef Rene Redzepi's MAD symposium on the future of food, Justin Pichetrungsi — who'd been working for Walt Disney Co. as an animator — gave a speech describing how he had to change careers in 2019 when his chef father suffered a stroke. He took over Anajak, a four-decade-old traditional Thai restaurant. He proceeded to innovate (think Thai Taco Tuesdays), turning it into one of the most sought-after reservations in Los Angeles. He instituted his changes, including a huge list of natural wines, while in close consultation with his father and the kinfolk who'd always helped run the place. Pichetrungsi won the 2023 James Beard Award for best chef in California. His mother, who remains in charge of making Anajak's mango sticky rice, wore the medal when he returned to LA with the prize, and proudly got fruit stains on it. Sometimes family may just be what a restaurant in jeopardy needs. In February 2003 — despondent over an unexpected demotion in the unforgiving world of French haute cuisine — Bernard Loiseau, the celebrated chef of Cote d'Or, a three-Michelin star restaurant in Burgundy, walked up to the upstairs bedroom where he usually took a nap after lunch service. He then shot himself in the head. There was heated debate in the media over what part of the system was to blame for the tragedy.(1) Then the world moved on. But not Loiseau's family. The chef was the relentless genius at the center of not just Cote d'Or, but also the eponymous company he built around it. Indeed, Bernard Loiseau SA was traded on the Paris stock exchange. How could such a personality-driven enterprise exist without him? His culinary reputation was also the only real thing his grieving family could claim ownership of. So his widow Dominique decided to press on. With most of her late husband's staff, she persevered, keeping Cote d'Or going. Eventually, two of their three children — daughters Bérangère and Blanche — would become part of the operations. Bérangère took over the front of the house and the management of the finances; and Blanche would join the kitchen. It hasn't been easy. In a poignant speech at MAD, Bérangère talked about channeling her father through his writings and documents to figure out how to move forward with the restaurant and the company. Nevertheless, in the 22 years since his death, Cote d'Or hasn't only expanded to include the small hotel Relais Bernard Loiseau and several other properties, it's also kept its Michelin stars. In 2003, Dominique told French television soon after his suicide, 'All these exceptional beings who give you the impression of so much assurance, they are all very fragile. They all have such strong moments of doubt.' But she and her daughters came to the rescue. And because of them, Bernard Loiseau has a living legacy in the world. More From Bloomberg Opinion: (1) In 2003, Loiseau was demoralized by his demotion by the Gault Millau restaurant guide and feared Michelin would follow suit. It did not. Cote d'Or would retain its three Michelin stars. This column reflects the personal views of the author and does not necessarily reflect the opinion of the editorial board or Bloomberg LP and its owners. Howard Chua-Eoan is a columnist for Bloomberg Opinion covering culture and business. He previously served as Bloomberg Opinion's international editor and is a former news director at Time magazine. More stories like this are available on
Los Angeles Times
15-06-2025
- Entertainment
- Los Angeles Times
Cherries Jubilee
This effortless dessert brings the good vibes. Any dessert you set on fire is impressive. And its components remind me of my Black life — not a monolith. The origins of cherries jubilee go back to Queen Victoria's Golden Jubilee in the late 1800s, for which Auguste Escoffier, a famous French chef, prepared this dessert. If you are fortunate enough to shop in a place with an abundance of cherry varieties, do find Bing, sour or Rainier cherries; they all work for this dessert. Hands down, they have the most distinctive and complex flavors.
