- It’s family-friendly, although some kids may be asking their parents what a “chocolate syringe” is. See photo #2 above.
- Although you can eat-in, you’re not paying for a waiter. You order at the counter, then they bring your goodies to you.
- There was a gap in the market for a dessert bar in Bethesda. Sure, there’s Georgetown Cupcake, Tout de Sweet, Fancy Cakes by Leslie, and various froyo options. But none of them offer a proper sit-down experience. No wonder Washingtonians (Bethesdans?) are lining up for $15 crepes and $8 milkshakes.
Kate Middleton’s due in July, so I thought the timing was appropriate for posting about these scones I made earlier this year.
Afternoon tea is one culinary tradition we can’t fault the Brits for. Imagine how much nicer people would be if we all took an afternoon break to nurse a hot mug of tea and nibble on tiny pastries. Bet it’d go a long way toward alleviating road rage during the evening rush hour.
If the word “scone” evokes those triangular bricks from the Starbucks pastry case, think again. Scones are easy to make from scratch, don’t require any special baking equipment, and are infinitely tastier than anything you’ll find commercially. Straight from the oven, they’ve got crunchy exteriors that give way to fluffy, moist pastry on the inside. The leftovers also hold up well re-heated in a toaster oven. (Note: if you want yours to be triangles instead of circles, work your dough into a big rectangle and cut it into even triangles. Adjust your baking time accordingly.)
If you make them yourself, you can customize the ingredients by adding whatever combination of chocolate chips, dried fruit, nuts, and flavored glazes you want. Just be mindful not to overwork the dough. You need those pieces of cold butter to stay solid so they can create pockets of fluffiness while baking.
I used this recipe for Meyer lemon scones from the White on Rice Couple, substituting dried cherries for cranberries. They were mighty tasty with jam. If you’re feeling extra fancy, you could also whip up some cream to serve with these, and pretend you’re having high tea at Claridge’s. I’ve also seen jars of the aptly named clotted cream for sale at Dean & Deluca, if you want to get super authentic.
Golden Brown Delicious is one of the latest restaurants in DC to offer the crowd-pleasing fried-chicken-donut combo. One of the chefs behind GBD is pastry maestro Tiffany MacIsaac of Birch & Barley. So I was looking forward to tasting her handiwork.
The star of our meal was the key lime curd brioche donut, thanks to its mouth-puckering filling. I have a hard time finding lemon/lime desserts that meet my stringent tartness requirements. This one did.
Mr X-sXe was particularly interested in the tres leches donut. He’d gotten addicted to the same flavor at Doughnut Plant in NYC, where the tres leches had literally left him speechless the first time he bit into one. Although it wasn’t bad, GBD’s version didn’t live up to that gold standard: it needed more filling to balance out the dryness of this cake donut.
While too treacly for my taste, the glaze on the bourbon butterscotch brioche donut was a nice foil to the saltiness of the bacon. This one’s for die-hard fans of salty-sweet concoctions.
My one regret is that we didn’t try the passionfruit flavor while we were there. The lady at the register mentioned it was one of her favorites.
PS: If a restaurant’s fried chicken leaves you pining for Popeye’s, it probably shouldn’t be one of the headliners. Unfortunately, there was nothing remarkable about the bird here. Fortunately, the creamed kale and biscuit sides rescued the savory part of the meal from bland-ville.
A while back, I had the good fortune of stuffing my face at a work lunch at Central in downtown DC, a Michel Richard joint. The chef’s known for his playful turn with foods (as well as looking a lot like Santa Claus).
A profile of Richard that ran in The Washington Post many years ago revealed one of his culinary inspirations: KFC’s fried chicken. Yup, his haute cuisine is inspired by the Colonel. That gives you some insight into why his creations, sweet or savory, are big on contrasting textures and often have a crispy element.
Without further ado, here’s a rundown of the 3 Central desserts we tried.
The restaurant’s best-known treat is Michel’s chocolate bar, the chef’s Kit Kat-inspired happy ending. This was chocolate-y without being cloying, and had a nice crispy texture. If you’re unsure which dessert to try, go with this one. It was the all-around favorite.
The gimungous size and presentation of my napoleon made for some envious looks around the table. But the layered pastry and cream, while delicious, needed a little kick. A drizzle of chocolate or fruit puree, or even the traditional napoleon icing, would’ve made for less monotonous eating. It’s unusual that I don’t finish a dessert, but I left some of this on the plate.
My comrades in gustatory indulgence who ordered this lemon tart weren’t super happy with it. It’s a layer of shortbread topped with bland lemon mousse topped with meringue. Next to the more showstopping dessert options, this one’s a dud.
This Mast Brothers-Shake Shack bar (available at the cash registers at the Dupont Circle Shake Shack) perplexed me. Was there burger or bacon in the bar? No, it’s just dark chocolate. Apparently the only connection is that they’re both based in NYC.
The copy on the back of this ginger & chilli biscuit tin (really spicy gingersnaps from Fortnum & Mason) is as good as the cookies themselves. In fact, these were so tasty, they made Mr. X-sXe admit that maybe not all British sweets suck. (“Biscuits” courtesy of Ms. & Mr. Pie, who schlepped them across the pond.)
Beware your bowels, screams the label on the back of this chunk of red velvet fudge. Ms. Pie brought this gem back from Reading Terminal Market. Noteworthy because (1) it’s telling diabetics to talk to their doctor about incorporating it into their diet–like, reach for red velvet fudge when your blood sugar’s low? Dubious marketing. (2) I’ve never seen a diarrhea warning on candy that didn’t have artificial sweeteners. But I appreciate the heads up.
A steaming bowl of mashed prunes isn’t exactly an auspicious start to a cake. In fact, it can do the opposite of whetting the appetite.
Yet this prune cake with buttermilk icing from the Pioneer Woman’s really, really good. Like a mild spice cake without the annoying cloyingness you can get from too much molasses and/or brown sugar. The buttermilk icing gives the entire thing a caramelly finish.
I suppose if she called it dried plum cake, it wouldn’t sound that much better. Seriously, though, no matter your feelings for prunes, this is a cake worth trying if you’ve got some extra buttermilk in the fridge.
You can cut back on the sugar without hurting the taste (I cut back to 3/4 cup for the cake and 3/4 cup for the icing. I didn’t end up using all of the icing.). Provided you don’t over-mix the batter, you get a super fluffy, moist cake that will having you re-evaluating your preconceived notions of prunes.
Ok, so maybe the only thing they have in common is the jiggle. But that’s what I was reminded of by the texture of this gelatin-based panna cotta, something you’d serve at a dinner party for grown-ups. Whereas rainbow jello is something you’d serve at a dinner party with guests whose ages are in the single-digits, or with a tongue-in-cheek 70s theme (break out the avocado-green Tupperware!).
Bemoaning the lack of jello dessert options at your local restaurant? One of the places you can still find jello options in abundant supply, apart from your local senior center, is K&W Cafeterias. I head there whenever I’m visiting my hometown in NC and need a cheap comfort-food fix.
At K-Dub, they call jello congeal, not a word you’d normally associate with anything you put in your mouth. If that doesn’t make you think twice about that green, gelatinous cube with mandarin oranges suspended within like a Damien Hirst shark tank, I’m not sure what will.
But back to the panna cotta. It’s not as solid and chewy as your typical block of jello, but it’s definitely got a jiggle about it. If you like the flavor of vanilla yogurt, I recommend trying the recipe mentioned above. It’s dead easy, just requires a few ingredients, and foolproof. I didn’t even bother straining the mixture, and it turned out just fine. Like yogurt, it’s best served up with a compote or fresh fruit. I liked it with strawberries and mangoes (if available, buy the champagne mangoes, with the yellow-orange skin. They’re sweeter than the larger ones with red-green skins and have a buttery texture).