Only the Best Syrup Recipes
TREND: Exotically flavored chocolate\r\n
WHO: Katrina Markoff, CEO of Vosges Haut-Chocolat in Chicago\r\n
WHAT: Markoff, one of the first to infuse chocolate with unexpected ingredients, named this Asian-tinged creation after one of her most popular truffles. Its Japanese flavors ginger, wasabi, and black sesame seeds are the building blocks for an inspired cake.
Editor's Note: This recipe was requested by a Gourmet reader who stayed at the Inn at Sunrise Point in Camden, Maine, and wrote: \"Innkeepers Rich and Jackie Diehl's signature breakfast dish was a fabulous cr\u00E9me br\u00FBl\u00E9e French toast, which we would love to make at home.\"\r\n\r\n
Although the Diehls use large slices from a round loaf of bread and remove the crust, we also tried the recipe with a baguette, leaving the crust on, and found it just as delicious. At La Maison, challah is often the bread of choice.
Bev Heinecke of San Anselmo, California, writes: \"Many of our favorite family recipes come from my mother-in-law, Hannah, who was a wonderful cook. When my sons were younger I made her chocolate macaroons and pancakes all the time. I don't make them quite as often as I used to, but they're still a hit with my husband.\"\r\n
The fluffy texture of these tender pancakes comes from folding beaten egg whites into the batter.