Sparkling sugar cookies, quaint gingerbread houses, creamy chocolate fudge – some people really enjoy making holiday desserts.
Others, not so much.
For those who feel baking is a task best left to the professionals, but still want to bring a show-stopping dessert to holiday dinner, consider one of these festive treats from five Jersey Shore bakers:
Cinnamon Streussel Loaf, 29 Hance Bakehouse, Atlantic Highlands
Cory Whitman's love of baking was born years ago, in the kitchen of a family home for which she would one day name her business.
"The name 29 Hance actually comes from my grandparents' address in Fair Haven," Whitman said. "I lived there until I was 9 and did some of my first baking and cooking in that kitchen. Lots of very special memories surround that house for me."
Her grandmother is no longer with us, Whitman said, "so 29 Hance pays homage to her."
For the holidays, Whitman is baking a Cinnamon Streussel Loaf ($32); a platter of loaded s'mores, gooey turtles, and White Chocolate Cherry Cookies ($45 for 15 large); and Chocolate Babka Cruffins, a cross between a croissant and a muffin ($25 for five).
Go: Orders should be placed by Dec. 16 by emailing 29hancebakehouse@gmail.com. Also find Whitman's pastries at Currant General Store & Coffee Bar, 19 E. Front St. in Red Bank.
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Gelato panettone, Amici, Asbury Park
Every year around this time, an Italian sweet bread called panettone pops up in grocery stores and bakeries. Traditionally, the tall cake is studded with raisins and candied fruit, sliced thin and served with coffee.
But at Amici Gelato & Caffé, Italian-born gelato chef Emiliano Graci has turned the house-baked bread into an ice cream cake, layering pistachio, chocolate, hazelnut, white chocolate or coffee gelato between layers and topping the whole thing with ganache ($35).
Go: Order deadline is Dec. 21; 630 Mattison Ave.; 848-226-3700, amiciasburypark.com.
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Bûche de Nöel, Antoinette Boulangerie, Red Bank
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Classic French pastry is the specialty at this Red Bank bakery, and the techniques co-owner and pastry chef Zeynep Ozdemir perfected at The Institute of Culinary Education in New York City are on display in the traditional Bûche de Nöel.
The name is French for Christmas log, or yule log, and the dessert is made from cake rolled around filling. Antoinette Boulangerie makes several varieties: hazelnut cake with milk chocolate mousse, vanilla cake with Grand Marnier buttercream, chocolate cake with raspberry jam and chocolate cream, and chocolate cake with dark chocolate mousse ($48 to $76).
Go: Order deadline is Dec. 22; 32 Monmouth St.; 732-224-1118, antoinetteboulangerie.com.
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French macarons, The Vintage Cake, Atlantic Highlands
Since opening their bakery in 2017, pastry chefs Gina Roselle Broschart and Nancy Lee have crafted cakes, macarons and cupcakes that are more art than dessert.
This continues with the French macarons the pair is baking this holiday season. Decorated with sugar snowflakes, mittens and candy cane stripes, flavors include hot chocolate, apple cider caramel and white chocolate peppermint (six for $18).
For customers looking for something a little more personal, Broschart and Lee will build a gingerbread house decorated with a family name or custom inscription (small, $200, and large, $250).
Go: Order deadline is Dec. 17; 732-872-2253, thevintagecake.com.
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Jingle Jars, Confections of a Rock$tar, Asbury Park
Kimmee Masi and the team at Confections of a Rock$tar, her rock and roll-themed bakery in Asbury Park, have created a holiday dessert perfect for people who love dessert so much, they can never choose which one to eat.
The Jingle Jar is a many-layered mashup of gingerbread cake, no-bake cheesecake, gingersnap crumble, no-bake eggnog cheesecake, spicy toffee drizzle, rainbow cookies, chocolate mousse, brownies and hot chocolate whipped cream ($80).
Go: 550 Cookman Ave. Suite 104; 732-455-3510, confectionsofarockstar.com.
Sarah Griesemer joined the USA TODAY NETWORK New Jersey more than 15 years ago and has held a variety of positions since, but the work she does now is her favorite: food writing. Her favorite stories to write are the ones that make a difference for the Shore’s mom and pop restaurants. Write to her at sgriesemer@gannettnj.com and follow @jersey.shore.eats.
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