A nostalgia deep-dive, including a recipe for Gateau au Grand Marnier et Chocolate from 1984, memories of Christmas’ past, and a nod to that great children’s book The Polar Express.
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A dear friend’s baby turns one with strawberries and cream and the lightest chantilly cake in the world.
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Coming out of a bad breakup, I decided to make the single most romantic cake that I could think of. The answer was obvious: Julia Child’s Reine de Saba.
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We found ourselves on the distant shores of the Point Reyes coastline in Northern California, nestled in warm arms, feeling the breeze of the ocean on our skin, tasting the sweet, salty air on our lips.
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There is the even more dire imperative of needing to get this recipe into your hands before prune plums disappear from the markets. I recommend buying these plums by the bushel. I guarantee you will always find something to do with them. They bake incredibly well, making easy stove-top jam in no time, reducing quickly to an earthy-sweet compote for pork, or eating out of hand, cold and beaded with condensation from the refrigerator. They are so small and tear-drop shaped that you usually want to eat more than one in a sitting. They are a perfectly simple dessert, all on their own.
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