Sundae at Serious Eats

This week's Baking with Dorie recipe on Serious Eats is for Peach Melba.  Take a look at the variation that's in the section called Playing Around - it's for corn ice cream!  I think it's great and I hope you do too - let me know. 

Comments

[Trish McCarthy]

Dorie:

Thanks so much for your help today. The Whopper cookies were a hit and you couldn't have been nicer. My children were grateful that I made them correctly as sometimes I bake without my reading glasses (I can never find them) and measurements aren't always precise.

I've read your blog and enjoyed its New England home feel. We have a Farmer's Market in Westport, CT. It is right behind Paul Newman and Michele Nischan's restaurant, "The Dressing Room" but it doesn't sound as grand as the one in Lyme. Most of the farmers come from quite a distance so if the weather looks threatening some don't make the trip. We're all so grateful they make it this far. I think we'll take a drive up to Lyme next Saturday.

Again, the McCarthy's thank you! Best Regards! Trish

[Dorie]

Tartelette, this is so funny: I was just thinking about the Flip-Over Plum Cake! With all the plums that are just coming into the market, that, and the Dimply Plum Cake have been on my mind. I hope you enjoy it!

[Tartelette]

I just pulled your Flip-Over Plum Cake out of the oven and now I wish I had corn ice cream to serve with it! It sounds delicious!

[Dorie]

Claire, thanks for visiting. The recipe for French-Chocolate Brownies appeared in The New York Times without the flamed raisins, which is why I put the raisins on my site. If you want the full recipe, just go to

http://www.seriouseats.com/recipes/2007/08/baking-with-dorie-les-brownies-from-america-t.html

(or just go to www.seriouseats.com and search for Dorie Greenspan)

Hope this is helpful and I hope you enjoy the brownies.

[Claire F]

Just discovered your site, which is delightful! I love using raisins or other fruit soaked in rum, hadn't thought to flame it, though, must try it. I'd love to make the brownies but it's already in the NYTimes archives. At five dollars a pop, it could make using recipes from prior posts on a regular basis costly. Do you think you'll be posting the recipes on your site on a permalink at some point? Thanks!

[Dorie]

Dr. Behavior - Happy Anniversary to you and your wife! And Happy Baking! Why don't you make something that comes together quickly -- maybe the Swedish Visiting Cake in Baking From My Home to Yours -- and then you'll have the rest of the weekend free to do what you had in mind. I think this might actually define, "having your cake and eating it too."

[DrBehavior]

It's our fortieth anniversary this weekend and as a gift my wonderful wife bought me "Baking - From My Home to Yours" along with "Baking with Julia". That's one, rather two, fantastic gifts though I think she has different plans for how we're going to spend this weekend than I did. :)

[Mercedes]

I keep wanting to try a corn ice cream, but I haven't found the time. So many good ice cream recipes out there, but one can only consume so much!

[Laura]

mmmm, I first had corn ice cream at Arzak in San Sebastian. Now I make sweet corn panna cotta (easier than ice cream!) and it is delicious. I can't wait to try your version Dorie.

[Dorie]

Robyn, I've had corn ice cream too, but the strange thing is that I can't remember exactly where. I know it was in Paris, of all places - hardly the corn capital of the world - but I can't pull the name of the restaurant up from my memory.

[Robyn]

I have had sweet corn ice cream--and I LOVE it! I had it at a resort up on Vancouver Island, served alongside sponge cake with white chocolate glaze and huckleberries. Claudia Fleming has a recipe for corn ice cream in her "The Last Course" cookbook, but that is the only other place I've seen it. After reading your post, I think I may find myself playing around with Melba variations too, using the new crop of autumn flavors that are arriving. . .