• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
chiantiglace

eGulleters' Plated Desserts

82 posts in this topic

gallery_25219_947_6393.jpg

Lets start this thread off with a "standard" or "simplest form" dessert. From here on out I say no posted dessert should get any simpler than this. Since this isn't really difficult I don't think it will be hard beating it be either.

This is an individual pastry(s) I made for my sister and friends for valentines day and decided it would serve as a great jumping off point for this thread if I turned it into a plated dessert.

Right now I am in the process of of turning the components of this dessert into and elaborate formation (seperated) to show the differences in appereance and shock quality on a plate.

gallery_25219_947_24381.jpg

gallery_25219_947_7408.jpg

gallery_25219_947_2066.jpg

To start this is a Almond biscuit, chocolate creme brulee, and Kahlua Caramel mousse covered in a mirror chocolate glaze

It's plated with Coffee Anglaise and Chocolate sauce and sugar caramelized onto the plate

Garnished with sugar shards (I made a really nice sugar cone to tilt on the side but right before plated I dropped it and shattered it. Luckily I made a couple shards for the hell of it and used those instead) and dusted with cocoa.

Also I wanted to add, lets try to see everyones own ideas rather than trying to copy things we see out of the books. That will actually help us all out a little more because we all can buy the books but we all can't just jump into each others brains.

P.S. I apologize for the inability to see the brulle because I kind of smeared the mousse over top of it, but its there.


Edited by chiantiglace (log)

Dean Anthony Anderson

"If all you have to eat is an egg, you had better know how to cook it properly" ~ Herve This

Pastry Chef: One If By Land Two If By Sea

Share this post


Link to post
Share on other sites

Fabulous topic!!!!!!! I hope others find it as interesting as I do. I'd love to explore this visual topic online.

If you all don't horribly object........I think it's going to be best if we keep this thread very strictly on topic and omit posts just consisting of praise or wow's. I know we all love praise and enjoy giving it.......this thread could serve as a very serious study that would be very educational and a great resource to all.

If you must ooh and aah you can definately pm the member, besides.... theres nothing like a personal message to boost someones ego.

Thanks for your co-operation in advance!

Share this post


Link to post
Share on other sites

I'll throw one out there.

Here's my Mocha Pot de Creme with fresh doughnuts:

gallery_15901_959_14724.jpg

Sorry, it's not the best pic in the world.

Share this post


Link to post
Share on other sites

looks to me like a gold colored chocolate ciggarette. I need to start some combinations like that, various plates and additions.

I also just picked up a bunch of single plates to play with in pictures. Should bring another element to the scene.


Dean Anthony Anderson

"If all you have to eat is an egg, you had better know how to cook it properly" ~ Herve This

Pastry Chef: One If By Land Two If By Sea

Share this post


Link to post
Share on other sites

This is a Roasted Pear on a nest of phyllo, inside is a scoop of rosemary ice cream and the drizzles are a red wine reduction.

gallery_22610_966_25174.jpg

Share this post


Link to post
Share on other sites

I've done a similar dessert but instead of rosemary ice cream I made ginger grape sorbet.

I often thought of how fried cellophane noodles would do in replace of phyllo dough.


Dean Anthony Anderson

"If all you have to eat is an egg, you had better know how to cook it properly" ~ Herve This

Pastry Chef: One If By Land Two If By Sea

Share this post


Link to post
Share on other sites

In a similar vein:

gallery_15901_959_6994.jpg

Again, another terrible picture. New camera, flash was killing me...

Citrus poached pear filled with pear brandy pastry cream wrapped in katifi (shredded filo) and baked. Served warm on a pool of chocolate pear sauce and dusted with powdered sugar.

Share this post


Link to post
Share on other sites

Chefpeon-

Yup it's a chocolate cigarette coated with gold luster dust.

Share this post


Link to post
Share on other sites

We don't get to see the finished plated desserts we make at work since we do the individual components in the morning and they get assembled and plated in the restaurants at night. Here is one from school, though. We had to do a mystery basket dessert using bananas, passion fruit and nuts of some kind (coconut was OK).

banana_fritters.jpg

This is caramelized pineapple with banana fritters (slices of banana dipped in batter, coated with dried coconut and deep fried), and passion fruit sherbet. I thought it came out well and really liked the combination of flavors, textures and temperatures.

Share this post


Link to post
Share on other sites

I like that Neil. What kind of batter did you use for the bananas?

Share this post


Link to post
Share on other sites
I like that Neil. What kind of batter did you use for the bananas?

Just a very simple batter:

2-1/2 cups flour

1 cup sugar

2 TBs baking powder

2 cups water

Share this post


Link to post
Share on other sites

very simple indeed. replace the water with milk and add 2 eggs, bam you got funnel batter.


Dean Anthony Anderson

"If all you have to eat is an egg, you had better know how to cook it properly" ~ Herve This

Pastry Chef: One If By Land Two If By Sea

Share this post


Link to post
Share on other sites

Everyone, I cannot appologize enough for the picture. This is the only picture that came out well enough to see. For some reason everything that could foul up on my camera did right before shooting this one and its never happened to me before. The camera is 18 years old so I guess I should give it some credit.

This is a Banana Bread Pudding with a milk chocolate-hazelnut ice cream and hazelnut florentine. The ice cream and florentine stand ontop of a sugar cone which is surprisingly sturdy. It is plated with coffee chocolate sauce, caramel sauce and a praline anglaise (which is difficult to see, in the corners).

gallery_25219_947_22650.jpg

I will post recipes later. I need to compose them so they come close to portions with each other.


Dean Anthony Anderson

"If all you have to eat is an egg, you had better know how to cook it properly" ~ Herve This

Pastry Chef: One If By Land Two If By Sea

Share this post


Link to post
Share on other sites

Well, I can tell it's spectacular! Great job!

Oh, I used to work at a job that had those exact plates.........

Share this post


Link to post
Share on other sites

Here's a link to one of my menus with a picture of a simple dessert we call "Cafe de Olla"

http://www.oyamel.com/pages/dessert.html

The dessert pictured rotates, so you might get the round mole caliente instead. That bowl is relatively cheap and sturdy which is good for a high volume place, it doesn't chip too readily in the dishwasher and it is multi-functional: in this case we pour a thin layer of the milk chocolate-espresso flan into it to set up, then wrap each plate in plastic, date them and keep them 6-to-a-sheetpan in an enclosed rolling rack. We keep 72 of these on hand at any given time. For service, peel off the plastic, sprinkle a little crunchy chocolate-piloncillo crumble on the surface, two little cubes of Kahlua gelee, a spritz of caramelized cinnamon-syrup and finally some anise ice cream. Stuff is arranged and sprinkled precisely, in a quick circular motion, with an organic rather than formal quality to it.

We also use that bowl for fruit soups--and for a few dishes in the salad station. This dessert is representative of how we do many desserts--it can be done in volume, it's simple, designed to be shared, eaten with a spoon from any angle scooping up all of the components. The prep demands aren't that great--the only thing done in advance requiring a little dexterity and finesse is pouring the flan perfectly flat into the bowl--all the individual components can be prepared in bulk--and plating demands are really no different than any salad or other item on the line.

It's similar in presentation concept, I think, to Neil's dessert from school--there's nothing extraneous there--it could just as easily be a savory dish--though in Neil's picture, unless that caramelized pineapple disc was soft enough for some of it to be scooped up easily with a spoon along with other ingredients as you dug down into them, how I'd have to re-work that to meet my chef's eye (Jose Andres) is to dice up that pineapple instead so each scoop through the fritter and sorbet would get some pineapple, effortlessly. And I'd probably try to do that in a shallow bowl so you'd have a lip to help you scoop it all up as it all melts--it can be tough to eat a la minute desserts on flat plates. The plate that devinf used (above) is an example, I think, of a very good one to use, lots of options with that plate.


Steve Klc

Pastry chef-Restaurant Consultant

Oyamel : Zaytinya : Cafe Atlantico : Jaleo

chef@pastryarts.com

Share this post


Link to post
Share on other sites

Steve, I may be crazy or maybe my computer is just messed up byt I don't see the picture.


Dean Anthony Anderson

"If all you have to eat is an egg, you had better know how to cook it properly" ~ Herve This

Pastry Chef: One If By Land Two If By Sea

Share this post


Link to post
Share on other sites
Steve, I may be crazy or maybe my computer is just messed up byt I don't see the picture.

I saw a picture that looked like a molten chocolate cake until I closed the window several times to look back at the description, then a picture of the described dessert appeared where the chocolate cake one had been, weird!


check out my baking and pastry books at the Pastrymama1 shop on www.Half.ebay.com

Share this post


Link to post
Share on other sites

I'll play!

My first couple of images are desserts that are based on one type of ingredient but presented in a number of ways (much like a chocolate sampler, etc.).

First up is pears:

gallery_886_1110_49453.jpg

Pear bavarian with a liquid raspberry couli core topped with poached pears set in a spiced jelly. Quenelle of pear sorbet with a dried pear chip garnish. Port reduction sauce.

Sorry about the slightly blurred image, I later realised that there was a dirty great fingerprint on the camera lense!

Next we have apples (even worse image, sorry :sad: )

gallery_886_1110_5.jpg

A dome of poached red apple slices encasing a green apple mousse with a core of diced sauteed yellow apples. Topped with a puff pastry 'halo' and caramel apple sauce. I would usually further garnish this with a couple of hazelnuts dipped in caramel but I had a bit too much to drink before serving it and decided that dipping into hot sugar may not be the best idea!

Share this post


Link to post
Share on other sites
in this case we pour a thin layer of the milk chocolate-espresso flan into it to set up, then wrap each plate in plastic, date them and keep them 6-to-a-sheetpan in an enclosed rolling rack. 

The prep demands aren't that great--the only thing done in advance requiring a little dexterity and finesse is pouring the flan perfectly flat into the bowl--

Steve, what lengths must you go through to pour the liquid flan in, and keep it LEVEL, and not bumped, before it firms up? Do you set the plates/sheetpans up all ready in the w/i, and then pour carefully, going bottom to top, adding the next empty sheetpan and filling, one at a time? That's the only way I can figure.

I tried doing something just like that at my last job (although I didn't have nearly the cold storage you are obviously given). With the crappy warped sheetpans, people bumping the speedrack, unlevel floors, etc. it ended up being a lot of trouble... because you don't want the still liquid flan to wash up the sides too much, and therefore making it look uneven. I could never get a 'clean' enough result, so I had to abandon my idea. Granted, I worked with subpar equipt, and morons to boot, and instead, I imagine you have pretty nice stuff working at the new Oyamel, and with Jose as well. Is what I suggested your method, or just what exactly is the secret?


I like to cook with wine. Sometimes I even add it to the food.

Share this post


Link to post
Share on other sites

Sim, no, we're pretty bare bones at Oyamel, but only good people grateful for the job and the opportunity last there. Jose Andres, the chef-partner overseeing all of these restaurants, is one of the most special talents in the country, incredibly demanding yet at the same time motivational; he manages to inspire loyalty and retains good people rather than churning through them. I don't have a PacoJet there like I do in other restaurants, not a lot of "toys" or techniques on display like at Cafe/minibar, I'm not even doing a single espuma or anything technically complex. At Zaytinya I use the same china plates used at El Bulli--here, our plates are very utilitarian. What I do have are great ingredients, though, anything I want.

The dessert prep and plating station is 3 feet away and runs parallel to two deck ovens and two huge metal steam kettle things--they're not round but flat rectangles with big metal lids and all day long they're tipping them over and pouring out stock, etc. And yes, you've surmised exactly how I have my cold station girls handle setting the flan: gently re-warm as much flan as you need, they clear out say 14 sheet tray spaces in the rolling rack in the walkin, then slide in and set up 6 empty plates on what will be the bottom-most sheetpan--reach in and pour into the bowls--then repeat with successive sheets and bowls working their way up. That way no one has to move anything, they're wrapped in plastic and dated later. The walkin is so tight for space that all the rolling racks are wedged in place and won't move, so there's no chance of someone banging into it and ruining the whole batch. I have a little zippy plastic sheath over the rack, too, to keep odors out.

In the beginning I had them weigh every bowl as they poured the flan in--to get used to the right amounts and time--it took maybe 2 very slow days for them to be able to do it right without the scale within 10 grams most every time. I also pour the base of another dessert into a different, smaller, bowl--my version of a caramel goat milk cajeta (which is also a kind of "flan" in that I pour the reduced cajeta over yolks and then heat to 185.) That goes a little faster and takes up less space, say 16 bowls to a sheetpan. Like the flan, gallons of the stuff can be made ahead, held for x days, then portioned out daily and bowls filled as needed. It's an elegant presentation and I usually do some version of this in every season at most of the restaurants: right now at Cafe we pour a panela-spice infused gelee in a bowl which serves as the base for a warm Latin baba, at Zaytinya it's a saffron cream in a bowl as the base of an apple/caramelized cinnamon dessert.

The sheetpans in that rack stay in that rack, dedicated to dessert only, and are still perfectly flat after 6 months. Yes, it takes the cooperation of the chef (and I'm lucky Jose hires really talented chefs in their own right.) At Oyamel it's a young just-promoted-to-exec chef named Saul Herrera handling day to day who opened Zaytinya with me (as the sous of cold station--which in Jose's system plates all salads and dessert) and who helped us get a national Beard best new restaurant nomination, then moved over to Cafe Atlantico when I revamped the dessert program there, and then opened Oyamel with me. So he's seen three of my programs and helped implement each one. He "gets" the value of dessert.

At Oyamel I only have that one rolling rack and a single shelf (6 foot wide 18" high) in the walkin, two normal half sheet pan width lowboy reach-in fridges at the dessert plating station, and 25% of one tall typical reachin freezer for longer term storage of dessert-related stuff: ice creams, nuts, frozen purees. There's also a small service freezer near the line dedicated to the ice creams, sorbets, granites. That's it, but that's also all we need for the system and menu there--I developed it to fit that space.

Back of the house space is tight, but as you also guessed, it helps that the space was built up new--the floors are flat, the tiles smooth, the outlets work, dry storage is actually dry, etc.


Steve Klc

Pastry chef-Restaurant Consultant

Oyamel : Zaytinya : Cafe Atlantico : Jaleo

chef@pastryarts.com

Share this post


Link to post
Share on other sites

Far less advance than what everybody has shared so far....but here's what I served last month:

Coconut Banana Napoleon

Puff pastry, pastry cream made with coconut milk and lightened with whipped cream, banana macerated in spiced Malibou caramel syrup, caramel sauce

gallery_15649_128_17612.jpg


Candy Wong

"With a name like Candy, I think I'm destined to make dessert."

Want to know more? Read all about me in my blog.

Share this post


Link to post
Share on other sites

it's still another idea none-the-less


Dean Anthony Anderson

"If all you have to eat is an egg, you had better know how to cook it properly" ~ Herve This

Pastry Chef: One If By Land Two If By Sea

Share this post


Link to post
Share on other sites

gallery_25219_947_20943.jpg

This one gave me a lot of trouble. I messed up two shoots of picture one from film exposure. Also my computer fried from conitnuous power surges one day while I was at work. But finally I got it done real quick with a disposable camera.

Here it is:

Coconut creme brulee sided with a a marbled orange and spiced grape sorbet place inside a fried cellophane basket dusted with sugar. On the plate is brushed with a grape reduction (jam could replace) and orange buttercream (soft and piped)

The brulee has a subtle coconut flavor and aroma consisting of a creamier flavor over sweet because I made the orange sorbet sweet. Carefull with the grape though it has a kick with ingredients of star anise, vanilla, cayenne and pink peppercorns steeped for about 45 minutes together.

I have the recipe's somewhere so I promise I'll post them shortly.


Dean Anthony Anderson

"If all you have to eat is an egg, you had better know how to cook it properly" ~ Herve This

Pastry Chef: One If By Land Two If By Sea

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By Gunnsr42
      Hello foodies. Tell us what work of art you're cooking for your meals these days. 
    • By Panaderia Canadiense
      Hi all! I'm trying to perfect my lemon bar recipe, which is from my grandmother's Purity cookbook with all sorts of notations and changes she made. It's perfect in terms of flavour and the pâté sucree base works exactly as it should, but the topping is coming out too fluid.
       
      The topping is 3C sugar, 1/4C lemon juice, the zest off of those lemons, 1tsp baking powder, 6 eggs and 2C coconut.
       
      What can I do to firm it up a bit, so that it stays put once I cut the bars? Would cornstarch or tapioca flour do it?
       

    • By Daily Gullet Staff
      by David Ross

      I was pushing my shopping cart through the aisles of Yoke’s Supermarket on a recent “Fresh Friday,” when a spritely-sounding young woman announced over the public address system, “Attention shoppers, attention shoppers, two minutes until the next Cakewalk, two minutes.” Frozen with suspense and the anticipation of winning one of Yoke’s chocolate crème de menthe cakes, I stood pat on the number 36 yellow flower pasted on the floor in front of me. I wasn’t going to budge off that number 36 -- I wanted a cake. While I waited to hear my number called, I was overcome with a sense of nervous anxiety --the same emotion I had felt as a young boy waiting to win a cake when I was seven years old. I wondered why a boyhood fascination with winning a cake still left me with such a deep, lasting hunger some 47 years after I first danced a Cakewalk.

      What was it that tugged at my heart, telling me to delve deeper into the meaning of the Cakewalk? Why did I sense that there was an underlying truth I hadn’t discovered as a child? The only way I could unveil the mystique behind my relationship with this odd little dance to win a cake would lie in retracing the footsteps of my childhood, setting forth on a quest to discover the history of the Cakewalk.

      + + +
      We moved to Salem, Oregon from The Dalles, in the Summer of 1964, when my Father, Edgar Ross, accepted a position at the Oregon Department of Agriculture in the Commodity Commissions Bureau. My parents settled on a ranch-style, three-bedroom home on the corner of Ward Drive and 46th Avenue in the new community of “Jan Ree” Gardens. Our lot was bordered by new homes on two sides and to the East was a field of Blue Lake bush beans that would soon be consumed by the encroaching development. Mother and Father shared a few details about our new home. It had a second bathroom, a wood-paneled living room and an unfinished family room that my father promised would have a metal wood stove. But they kept one little secret from my sister and me until we were a block from our final destination on the day we drove to Salem -- our new house was next door to the grade school. I didn’t know whether to feel good or sick at the thought of living next door to the school where I would spend the next five years.

      Hayesville Elementary School was typical of the architecture of grade schools built in the early 1960’s-an L-shaped, non-descript building painted in drab green and grey. The assembly room, cafeteria and administrative offices anchored the building with the classrooms jutting out from the principal’s office. I started the school year in Mrs. Rhonda Sample’s second grade class. She was young, blond and attractive, totally unlike the spinster vision I had of the teacher that awaited me at my new school. The highlight of the school year was the annual “Open House at Hayesville.” Students showcased their talents, dazzling parents with displays of frogs and snakes in aquariums, samples of cursive writing on paper chains hung over the blackboard and paper mache busts of historic American figures like Thomas Jefferson and George Washington. Mothers and fathers could take a tour of the gleaming, stainless steel kitchen where Mrs. Fox prepared our hot lunches each day-warm, billowing cinnamon rolls dripping with powdered sugar frosting and her buttery, oven-fried chicken. But the most anticipated event of Open House at Hayesville was the annual Cakewalk Raffle -- a silly fun dance around the classroom. The winner won a cake and the proceeds went to fund other activities at school.

      We cut footprints out of colored construction paper and pasted them in a large circle on the spotless, pink vinyl-tiled floor. Each “foot” was given a number from one to twenty. Red, white and blue streamers were tacked on the outer walls and then brought to the center of the ceiling to define the center point of the cakewalk circle. When the room was ready, Mrs. Sample turned on the lights and opened the door, welcoming a parade of Mother’s who pranced into the room carrying Tupperware cake caddies, Pyrex baking dishes, glass cake domes and disposable aluminum trays coddling their precious cake creations.

      Three long tables were placed against the wall and covered with proper linen tablecloths. The tables served as the stage upon which the cakes would strut their stuff. The chorus line of cakes went on and on through the annals of cakedom-Chiffon, Angel Food, Devils Food, Sponge Cake, Pound Cake, Marble Cakes, Chocolate Torts and Jelly Rolls. There were cakes garnished with coconut, dusted with nonpareils, frosted with peanut butter, sprinkled with peppermints, and dotted with spiced gum drops. I entered the Cakewalk over and over until I won, seemingly always at the end of the evening when very few of the best cakes were left on the table. While Mother’s “Burnt Sugar Cake with 7-Minute Frosting” was good, it would be a total embarrassment in front of ones classmates for a kid to choose the cake made by his mother. No, should I win the Cakewalk and should it still be available, I would choose the Spiced Praline Crunch Cake made by Bernie Bennett’s Mother.

      The historical importance of the Cakewalk wasn’t a part of Mrs. Sample’s second-grade curriculum at Hayesville in 1964. Living in the Pacific Northwest, we were insulated from the racial struggles of the South at that time. I was a young white boy in a middle-class American family. I led the colorful life of a kid, yet I lived in a country that saw only shades of black and white.

      Only three years before my second grade, in the Spring of 1961 the Freedom Riders set out on a campaign to test the Supreme Court Ruling that upheld the segregation of blacks and whites at bus depots, waiting rooms, lunch counters and restrooms throughout the South. The Freedom Riders were met with ignorance and violence. African-Americans couldn’t drink from the same water fountain I drank from. I never knew.
      + + + The Cakewalk played an important role in the history of America -- a long-forgotten chapter that tells the story of the struggles forced upon the enslaved, who in spite of their burdens rose above the oppression of race and found a new form of the expression of freedom.

      The seeds of the Cakewalk were sown in the segregated deep South sometime around 1850, as a parody of the way plantation owners escorted their ladies into a formal ball. The women wore long, ruffled dresses of silk and glass beads with long, white gloves that reached above the elbow. The gentlemen were outfitted with top hats and tail coats. Couples pranced and paraded into lavishly decorated ballrooms, arm-in-arm in high-stepping fashion, marching into the center of the party, often to the music played by a banjo-strumming fiddler who worked in the fields.

      The winner of the dance contest sometimes won a cake presented by the master of the house, leading many to think this is where the name the “Cakewalk” comes from.

      African-American slaves who watched the proceedings took the dance on as their own in the yards outside their shacks, mocking what they saw as the frivolous customs of the plantation owners. According to the oral histories of slaves and their descendants, the Cakewalk was a marriage of traditional African tribal dances and rhythms combined with the dance steps of the upper classes. When the land barons and ladies saw the slaves dance, they missed the satirical element entirely, but the popularity of the Cakewalk had been established among the elite and it now transcended the boundaries of class.

      Wealthy farmers went on to sponsor competitions between plantations and the dance moved to large cities in the South and then to the East where it became a staple of traveling minstrel shows and ultimately to Vaudeville, the lights of Broadway and throughout Europe.

      On January 1, 1863, President Lincoln issued the Emancipation Proclamation with these humble words, “all persons held as slaves within any State or designated part of a State, the people whereof shall then be in rebellion against the United States, shall be then, thenceforward, and forever free.” Inspired by the renewed freedom gifted to them through Emancipation, a freedom that allowed them to express themselves openly through dance and music, African-Americans led a creative revival that would usher in new forms of dance and music that had never before been seen or heard. The artistic contributions of former slaves and their descendants would forever change the creative landscape in America.


      From this humble beginning in the sweltering, humid heat and back-breaking work of picking cotton, African-American artists penned the notes of a new from of music called ragtime that would eventually evolve into jazz. It was the Cakewalk, unintentionally and ironically, that crossed the bounds of race and class status as it burst into the popular consciousness of America By the 1890’s, African-American actors, dancers and musicians had started forming their own production companies and staged versions of the Cakewalk became all the rage.

      Scott Joplin, (1867-1917), was an early musical pioneer of the Cakewalk style of music. Known as the “King of Ragtime,” Joplin wrote and performed in the style of rag—a combination of dance and marching music entwined with the “ragged” rhythms and soul of African music. One of Joplin’s most famous pieces was “The Ragtime Dance,” (published in 1902), that included a Cakewalk:

      “Turn left and do the “Cakewalk Prance, Turn the other way and do the “Slow drag, Now take your lady to the World’s Fair and do the ragtime dance. Cakewalk soft and sweetly, be sure your steps done neatly.”

      The vaudeville team of Mr. Egbert Williams and Mr. George Walker were two of the first African-Americans to take their musical show on the road in a grand scale. Crowds packed into The New York theatre in 1903 for 53 stunning performances of song and Cakewalk dances in William’s and Walker’s new production “In Dahomey” -- the first all-black musical to be performed on a grand scale in a major Broadway venue. After its raging success in America, “In Dahomey” crossed the Atlantic, performing for seven months of standing-room-only audiences at the Shaftesbury Theatre in London before returning to New York.

      By the turn of the century, Americans were moving off farms and into towns and cities in record numbers. Ragtime music transformed into a new genre called “Jazz,” with emerging talents like Jelly Roll Morton, Louis Armstrong and Duke Ellington playing at the Cotton Club in New York.

      By 1930, the public fascination with dance theatre began to fade as America was lured by the intrigue of other forms of entertainment like talking motion pictures. But the early concepts and the heritage established by the Cakewalk endured throughout the twentieth century and into the 21st, namely, as a contest to raise money at church socials and school functions. The Cakewalk also delivered new words into the American vocabulary-“take the cake,” and “it’s a real cakewalk,” are terms used to refer to something that is “the best,” or a job easily done. Cakewalk software is a cutting-edge firm today that produces award-winning digital audio and recording software to the music industry.

      + + +
      I’m nearing my 54th birthday in November, some 46 years removed from my second-grade class. I had been lost until that Cakewalk at Yoke’s, yet now I’m found. I’ve learned a lesson in respect through the Cakewalk -- a lesson that taught me how emancipation allowed the enslaved to express themselves through music and dance. A lesson that freedom is an unalienable right bestowed upon all Americans. I’ve gained a deep appreciation for the place that this little ditty we call the Cakewalk plays in the history of America, opening our eyes to a world that was color blind.

      I found my personal truth in the Cakewalk -- a truth far richer and deeper than the dreams of a boy winning a cake.

      * * *
      David Ross lives in Spokane, but works a one-hour plane ride away. When he's not tending to his day job -- or commuting -- he writes about food and reviews restaurants. He is on the eGullet Society hosting team.
    • By JohnT
      I have been asked to make Chinese Bow Tie desserts for a function. However, I have never made them, but using Mr Google, there are a number of different recipes out there. Does anybody have a decent recipe which is tried and tested? - these are for deep-fried pastry which are then soaked in sugar syrup.
    • By shain
      Makes 40 cookies, 2 loaves. 
       
      50-60 g very aromatic olive oil
      80 g honey 
      120 to 150 g sugar (I use 120 because I like it only gently sweet) 
      2 eggs
      2 teaspoons of fine lemon zest, from apx 1 lemon 
      230 g flour 
      1 teaspoon salt 
      1 teaspoon baking powder 
      75 g lightly toasted peeled pistachios
      50 g lightly toasted almonds (you can replace some with pine nuts) 
      Optional: a little rosemary or anise seed
      Optional: more olive oil for brushing
       
      Heat oven to 170 deg C.
      In mixer (or by hand), mix oil, honey, sugar, lemon, egg and if desired, the optional spices - until uniform. 
      Separately mix together the flour, salt and baking powder. 
      Add flour mixture to mixer bowel with liquids and fold until uniform. Dough will be sticky and quite stiff. Don't knead or over mix. 
      Add nuts and fold until well dispersed. 
      On a parchment lined baking tray, create two even loaves of dough. 
      With moist hands, shape each to be rectangular and somewhat flat - apx 2cm heigh, 6cm wide and 25cm long. 
      Bake 25 to 30 minutes until golden and baked throughout, yet somewhat soft and sliceable. Rotate pan if needed for even baking. 
      Remove from tray and let chill slightly or completely. 
      Using a sharp serrated knife, gently slice to thin 1/2 cm thick cookies. Each loaf should yield 20 slices. 
      Lay slices on tray and bake for 10 minutes. Flip and bake for another 10-15 minutes until complelty dry and lightly golden. 
      Brush with extra olive oil, if desired. This will and more olive flavor. 
      Let chill completely before removing from tray. 
      Cookies keep well in a closed container and are best served with desert wines or herbal tea. 
       
        
  • Recently Browsing   0 members

    No registered users viewing this page.