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Pastry chef Alex Stupak has kindly supplied us with this doozy of a dessert recipe. On a scale of 1-10, I'd rate it a 10.  But some things are worth slaving away like a scientist in the kitchen and this dessert yields delicious results...

Ingredients:

To assemble the almond ice cream rocks:

• Almond ice cream
• Almond glacage
• Almond nougatine

To dress the dish:

• Bitter yogurt sauce
• Honey fluid gel
• Micro lemon balm sprigs (24 each)
• Dried lychee slices
• Bitter foam
• Minced dried apricot (10 dried apricot will be sufficient)

For the almond ice cream:

• 690 grams  Milk
• 166 grams cream
• 5 grams guar gum
• 40 grams non fat milk powder
• 20 grams dextrose
• 20 grams invert sugar
• 140 grams sugar
• 1 gram bitter almond essence

Method:
Combine the milk and cream in a pot and bring to a boil.
Transfer the boiling mixture to a blender. Add the remaining ingredients and blend until homogenized.
Cool the mixture in an ice bath and refrigerate for 12 hours.
Process the mixture in an ice cream machine and store in a freezer until needed.

For the almond glacage:
400 grams almond flour
180 grams all purpose flour
180 grams dark brown sugar
220 grams unsalted butter
4 grams kosher salt
50 grams almond oil

Method:
In a food processor combine the almond flour, all purpose flour, and dark brown sugar and pulse together...
Dice the butter and pulse into the almond flour mixture.
 

Here's to your next stress-free cocktail party: The Hot/Cold Serving Tray allows your hors d’oeuvres to stay warm or cool with no effort.  Just chill the tray or heat it up, and it will maintain its temperature for up to two hours.  Tepid appetizers are a thing of the past; here's to a hot and crispy pig in a blanket... if you can get your hand on one before they're gone.

Hot/Cold Serving Tray

Care to share your favorite kitchen gizmo? Email Us.

Until we eat again,
Restaurant Girl
**Don't forget to subscribe for Restaurant Girl's Weekly Newsletter**

With the 2008 James Beard Awards on the imminent horizon, we thought it would be an opportune time to check in with the foundation's newest president, Susan Ungaro.  Though Kim Cattrall from Sex and the City will dropping in to host the awards ceremony on June 8th, another woman runs the illustrious show year-round.  For twelve years, Ms. Ungaro served as the editor in chief for the award-winning women's magazine, Family Circle. An award winner herself, she has earned particular notice for her work from the William Paterson Legacy Awards and president Reagan's Office of Consumer Affairs.  Since having accepted the position of president at the James Beard Foundation two years ago, Ungaro has significantly revived its reputation and scholarship program.  Under her supervision, the James Beard's Greenwich Village townhouse has become a dynamic and prominent hub for over 200 visiting chefs, where New Yorkers have the unique opportunity to sample the cooking of chefs from all over the world.   

What did you want to be when you grew up?
My mom recently gave me an autobiographical essay I wrote when I was twelve. I was surprised to see that I wanted to be a nun and a comedian until I realized that The Flying Nun was a popular and funny TV show back then. No, I didn’t dream of running a foundation when I was younger. I did win the Betty Crocker Award in High School and worked my way through college at McDonald’s where I started an employee newsletter for the franchise. So I certainly know what it’s like to sweat over a grill and manage customer service. When I graduated from college, I ended up working at Family Circle magazine for over two decades and spent many days deciding on the best article ideas, photos and cover lines for food and diet stories. Will a chocolate cupcake outsell an apple pie? (The answer is yes!)  So in many ways, my previous experiences are helping me run the James Beard Foundation.

What excites you most about the world of food?
Every day something new is happening. Whether it is the opportunity to taste a visiting chef’s imaginative way with something as simple as sorbet or learning about the latest news in the constant churn of the restaurant world.  I am also totally inspired by the great good will and extraordinary creative talents of chefs, restaurateurs and winemakers today. They are not only true artists, but they are also very giving people.

How did you become involved with the James Beard Foundation?
As editor of Family Circle, I certainly understood the power of winning a James Beard Award and appreciated Beard’s legacy as the godfather of American Cookery. Little did I imagine that after leaving the world of publishing that I would be approached to head up this amazing organization. Barbara Fairchild, editor of Bon Appetit, was a colleague who had judged the magazine world’s ASME Awards with me numerous times. When she heard that I was interested in running a foundation after leaving Family Circle, she recommended me. And the rest, as they say, is history.

As president of the JBF, what have been your most rewarding moments?
Presenting the 2007 JBF Awards at Lincoln Center! The staff and I are incredibly proud of the fact that we successfully moved our Gala Awards to Avery Fisher Hall last year and debuted our Media Awards at the Hudson Theater. It was a gutsy move but one we felt was right for what are clearly considered the “Oscars” of the food and media industry. We are totally psyched for 2008 and so are all the nominees.

What has changed since you became president?
I’d like to think that we’ve taken what was clearly a diamond of the food world and just polished it and reset it to make the next 20 years even brighter. As many visitors to the Beard House know, we redecorated the place and improved the experience for both visiting chefs and dinner guests, created some new programs like Beard on Books which brings authors to the Beard House at least once a month, redesigned our website and re-energized our scholarship program. We’re very proud of the fact that since 2001, we’ve awarded over $1.7 million in scholarships to deserving high school students and mid-life career-changers.

Is there an international JBF presence?...

The New York debut of Ago restaurant in the newly opened Greenwich Hotel had the makings of a summer blockbuster. The famous West Hollywood flagship has long been a powerful magnet for celebrities and movie moguls, including film giants Robert De Niro and the Weinstein brothers, who are partners in the Ago empire. This Tribeca outpost is the fourth offshoot of chef-partner Agostino Sciandri's Italian eatery, following expansions in Las Vegas and Miami.

The recruitment of Grayling Design - responsible for such iconic venues as Balthazar and Pastis - set high expectations for an impressive, Old World interior. Though the space is detailed with antique mirrors, vintage farmhouse chairs and terra cotta tiles imported from Tuscany, the sprawling setting fails to achieve the warmth or authenticity of an Italian trattoria. If you're seated in the rear dining room - worlds away from the buzz of the bar - you'll feel as though you've been exiled to Siberia.

My qualms about the vast surroundings temporarily faded when a rich burrata arrived at our table. It was a...

To read the complete review at The New York Daily News

Teany
90 Rivington St., btwn. Ludlow & Orchard Sts.
(212) 475-9190
www.teany.com
This Lower East Side café is a serene haven for tea drinkers, vegans and vegetarians alike, though one of its biggest draws is the tempting array of sweets.  Order the brownie (pictured right) topped with insanely gooey chocolate morsels.  Served warm, it has a crusty exterior and chewy center.

Lifethyme Natural Market
410 Avenue of the Americas, btwn. 8th & 9th Sts.
(212) 420-9099
This holistic supermarket has a delicious selection of raw, vegan and organic treats ranging from whole pies to small snacks. Opt for the coconut “chewie,” a deliciously hearty cookie made entirely from oatmeal, flax seeds, dried fruit, and coconut.  Sprinkled with a dash of cinnamon, it’s simple, healthy and still satisfies your sweet tooth.

Caravan of Dreams
405 E 6th Street
(between 1st Ave & Avenue A)
New York, NY 10009
(212) 254-1613
Located in the East Village, this restaurant is a hidden sanctuary not only for vegans, but also discriminating pastry lovers.  We strongly recommend the live berry cheesecake made with tofu cream cheese atop a crumbly, nutty crust studded with dried fruits. The unbaked filling itself is thick and inescapably creamy, with bright bursts of fresh fruit in each bite.

Sacred Chow
227 Sullivan St
(between 3rd St & Bleecker St)
New York, NY 10012
(212) 337-0863
Squeeze inside this  charming, vegan bistro and indulge on their velvet triple chocolate brownie.  Gluten free and loaded with healthy fats and fiber, this house made dessert delivers a crispy crust and an immensely moist center.  If you still have room, the sacred sundae is an entirely worthwhile exercise in indulgence: vanilla soy ice cream topped with chocolate sauce, rainbow sprinkles and toasted peanuts. Enough said.

Whole Earth Bakery and Kitchen
130 St. Mark’s Place
(212) 677-7597
Stop into this serene bakery loaded with savory and sweet baked goods for their signature vegan pumpkin pie.  A whole wheat crust surrounds an earthy filling of pure pumpkin folded with cashew milk, spices, and unrefined sugar.  You'll easily forget it's actually healthy.   

Quintessence
263 E. 10^th St.
New York, NY 10009
(646) 654-1823
www.raw-q.com
This adorable café does wonders with raw and vegan dishes, especially when it gets down to the sweet stuff.  The banana split chia sundae reigns over the pastry menu here. Composed of bananas, strawberries, and creamy vegan ice crème, it’s covered in the restaurant’s popular chia seed pudding: a combination of rich cashew milk, walnuts, and the energy-packed chia seeds themselves.

Birdbath-Build a Green Bakery
223 1st Ave
(between 13th St & 14th St)
(646) 722-6565
www.buildagreenbakery.com
This spinoff of the popular City Bakery is known for its eco-friendly interior and its variety of unusual organic baked goods, though one can’t ignore their delicious selection of vegan treats. The oatmeal raisin cookie is a particularly toothsome choice; the size of a dinner plate, it’s loaded with oatmeal, plump raisins, and a chewy center that compliments its crispy exterior.

Angelica Kitchen
300 E 12th Street
(between 1st Ave & 2nd Ave)
New York, NY 10003
(212) 228-2909
www.angelicakitchen.com 
Call the number above to hear the two dessert specials of the day, or stick with one of Angelica’s most popular desserts, the ever-changing fruit kanten parfait. Animal-friendly gelatin is layered with a different fruit and vegan nut cream that changes with the day, and is a dubiously yummy combination of juicy and delicately smooth textures.

Pure Food and Wine
54 Irving Place
(between 17th St & 18th St)
New York, NY 10003
(212) 477-1010
www.purefoodandwine.com 
This Gramercy oasis with a lush back garden manages to attract not only raw foodies but also gourmands.  Its raw interpretations of classic desserts such as tiramisu and mallomars attract a loyal following. There's also an oddly addictive ice cream sundae: a softer, creamier version of the real thing.  Nut-based vanilla and chocolate “ice creams” are draped in chocolate sauce, candied almonds, bananas, and a cherry.

Gobo...

Craig Hopson inadvertently stumbled into the kitchen as a means to supplement his daily surfing habit while growing up in Australia.  From there he traveled through Europe, training in such esteemed kitchens as Restaurant Guy Savoy in France before returning to Australia to launch his own eatery, Circa Restaurant.  He moved to New York City to work alongside Terrance Brennan at both Artisanal and Picholine, earning himself a reputation for injecting bold and innovative flavors into French classics.  Tapped to run the kitchen at One if By Land, Two if By Sea, Hopson has successfully transformed the menu from American to continental French fare with inventive global influences, such as beef Wellington with foie gras sabayon and soft shell crabs with squid ink linguine and paella broth.

Single/Married/Divorced?
Happily involved.

What did you want to be when you grew up?
Professional surfer.

What was your first job in food?
It was in a hotel/ motel in Geraldton, Australia, there was a restaurant and we also did pub food.

You inadvertently stumbled into the kitchen as a means to supplement your daily surfing habits in Perth,  Australia.  How did growing up on the coast of Australia influence your cooking? I was exposed to a lot of fresh seafood and also a lot of diverse cuisines.

You’ve spent a significant amount of time traveling around the world honing your craft, and many of the dishes on One if By Land’s menu reflect both Asian as well as European flavors.  What cuisines and travel experiences have been the most influential for you? I have always worked in french  restaurants   , here, Australia and in France, but I love flavors from all around the world and that is what I seek out to add to my cooking. I cook with the French technique that  but I aim to make every dish exciting and memorable, so I use flavors and ingredients from around the world.

Prior to your current position at One if by Land, you worked with chef Terrance Brennan at both Artisanal, then Picholine.  What did you learn there and how has working in Brennan’s kitchens shaped your present cooking techniques? Attention to detail. Bringing out the maximum flavor in evrything that is on the plate and to use bold assertive flavors. Also to taste, taste, taste!

After four years as chef de cuisine at Picholine, what compelled you to make the move to One if By Land, Two if by Sea? 
I was ready for a change. I was very happy with what I achieved there, but it was time to take on another challenge.

How do you feel One if By Land has changed since you’ve been there? 
I believe that the food has obviously changed for the better, but as well the service and the hospitality of the staff has improved. We freshened the decor so the room is still the classic but it doesnt look or feel old. The way the kitchen operates on my part, is completely different, the way we work has changed 360 degrees.

What is your favorite dish on the spring menu?
Large local sepia, its grilled a la plancha and served with a pineapple, pink peppercorn salad with thai basil and a pineapple jus.

What is your least favorite (and yes, you must pick one)?...

Not many restaurateurs are as skilled at pulling off a top-notch $4.75 burger (Shake Shack) as they are a $145 haute French tasting menu (Eleven Madison Park). But Danny Meyer has built an enviable empire of 11 winning lowbrow and high-end restaurants.

On a recent evening, the famed Shake Shack burger drew a line that spanned the length of an entire city block. I was en route to Eleven Madison Park, the most opulent feather in Meyer's cap, when the sight of cheese fries and custard at the pickup window nearly lured me off course.

Had I caved, I would've missed one of the most spectacular meals in recent memory.

New Yorkers should be pitching tents outside Eleven Madison Park for executive chef Daniel Humm's cooking. Taste his brilliantly complex foie gras terrine; it arrives draped in a tart dicing of rhubarb, celery and pickled ramps with a crusty foil of Indonesian pepper brioche. He completes this...

To read the complete review at The New York Daily News

By Pastry Chef Patrick Coston
(Serves 8)

Ingredients for the Brioche:
1 lb 12 oz all purpose flour
3.75 oz sugar
½ oz salt
1 vanilla bean-split and scraped
8 eggs
2 oz water
1.75 oz fresh yeast
8 oz unsalted butter, cut into ½ inch cubes

Preparation:
1.    Place flour, sugar, salt and vanilla seeds in a mixing bowl with the dough hook attached.
2.    In a separate bowl, add eggs, water, and fresh yeast. Mix with handheld blender until smooth.
3.    Mix the dry ingredients on speed one; add the liquid in three parts - allow to mix for 2-3 minutes between additions.
4.    Continue mixing on speed 1, add the butter in 2 parts and continue to mix until all the butter is dissolved and incorporated.
5.    Place the dough in a large container that has been sprayed with a nonstick spray, wrap the container in plastic and place in the refrigerator overnight.
6.    Knead the brioche and divide it into 1 lb 12 oz pieces,  (the recipe will yield approximately twice as much dough as necessary). Place in a 10-inch loaf pan and allow to rise at room temperature until doubled in volume (about 90 minutes).
7.    Once doubled, bake in a 375-degree oven until well browned on top.  Tap the bottom to ensure the brioche is cooked all the way through - it should sound hollow.
8.    Once cooked, unmold and place on a rack until cool, then wrap in plastic  and place in the refrigerator overnight.

For the Caramel Apples...

What a difference a few tongs can make: the Charm spaghetti server takes the hassle from getting your saucy spaghetti and meatballs from bowl to plate.  Quite the bargain at $1.99, considering the dry cleaning bills you'll be saving from your past spaghetti sauced shirts.  All bets are off, though, when it comes to flying meatballs...

Charm Spaghetti Server

Care to share your favorite kitchen gizmo? Email Us.

Until we eat again,
Restaurant Girl
**Don't forget to subscribe for Restaurant Girl's Weekly Newsletter**