Kitchen Projects: In Butter We Trust
A Recipe Round-up inspired by the USA!
Hello! I hope all is well in your world. This, and last, week I found myself unexpectedly across the pond. Most of the week was spent in small town Minnesota, hunkering down with family to mourn the loss of my partner’s Grandmother, with nightly trips to Dairy Queen (In case you are interested: I began the week with a hot fudge sundae before moving onto butterfinger and heath bar blizzards, in the days to follow) to share stories and memories.
With no access to a kitchen this week, I was inspired to look back through the archive and have pulled together a round-up of my favourite newsletters inspired by the states. I’ve always had such a soft spot for the country - moving to NYC a decade ago and getting my first kitchen experience at Dominique Ansel, enrolling in a professional patisserie course at the International Culinary Centre (formerly French Culinary Institute), and taking my first steps into this career was the beginning of this whole wonderful pastry journey!
NYC travel reccs
On the way back from Minnesota, I spent a few days in NYC - I’ve shared my recommendations over on the ‘Your Favourite Places’ thread! ICYMI, it’s a hub where members of the KP+ community share their local or travel recommendations. It’s a gold mine! Please do drop your recommendations in the comments over there, too!
Til next week! Lots of love,
Nicola
In Butter We Trust, a recipe round-up
aka all my favourite recipes inspired by the USA
Cannoli
One of my absolute favourite things to make and eat, if you’ve never tried a freshly filled cannoli you are seriously missing out. Fear not the deep frying - I guide you through every step! This newsletter, my very first, details how to get super thin, bubbly, crispy shells and the perfect ricotta filling.
Banana pudding
I’ll never forget the first time I ate banana pudding. I have no idea why the UK hasn’t adopted this absolute classic - it sits somewhere between trifle, banoffee pie and tiramisu. In this newsletter you’ll learn how to make your own airy ‘wafers’ and layer up this dessert. It’s definitely something you can serve at the end of a meal to please a crowd. Oh, and don’t forget the possibilies with my level-up version: The BUN-ana aka caramelised banana maritozzi filled with banana pudding. I KNOW RIGHT?!?!?!
Chocolate Chip Cookies
What kind of chocolate chip cookie are you? Are you thin and crispy, thick and chewy, gooey and ooey? Whatever your preferred cookie, this newsletter takes you through the history of the CCC and ways to adjust your recipes to get the cookie of your dreams.
A variation on the theme: THE peanut Butter Cookie
This recipe is for the ultimate crispy chewy cookie with a perfect hum of peanut butter flavour. The newsletter investigates the role of raising agents, comparing the quantity and type. Who doesn’t love a lesson that results in cookies?
Beignet
One of my most controversial food opinions is that I don’t like doughnuts. I KNOW. But there is room in my heart for beignets, especially this version which uses a food processor to whip together a brioche in minutes. Pillowy airy dough. Plus there’s a bonus version stuffed with chilli crab.
Pies, a selection
I’m lucky to have some truly wonderful pie recipes on this newsletter. From pear and pecan chocolate pie, to classic apple with the wonderful Chloe Rose Crabtree, to a vegan chocolate praline cream pie, to my OTL caramel pear pie, to these plum mini pies (which could happily be frozen fruit, or rhubarb!)
Brownies
Are brownies american? I believe they did originate in the states. And though I’m long overdue a BIG BROWNIE DEEP DIVE (soon i hope), I cannot tell you how much I LOVE this recipe. It uses egg whites only (perfect if you have a glut in the freezer) and has a paper thin crisp top, and ultra airy moussey fudgy middle.
XXL Cheese Scones
Alright, this is a bit rogue. I developed this recipe before I really understood the existence of flaky american biscuits (a topic I hope to write / commission more information on in the coming year… watch this space) but looking back on it, this is my British version - resplendent with cheese - of a flaky biscuit. Please, let’s not fall out about it though. I am all too aware that my U.S. biscuit vs scone knowledge is lacking, and I am doing my best to learn.
Great roundup! I know this is a bit anti-baking, but would you consider writing an article about low-fat baking? Substitutions, what you can/can’t make low-fat due to structure etc. I’ve developed tricks myself through experimentation but that’s about it. (I very sadly have fat malabsorption so most desserts are out of the question. My wish is someday to be cured and be able to have a slice of pie with whipped cream!)
Oh can you please develop a cornbread recipe?! It's my absolute favourite thing out of the States!