Bibingka (Philippine rice cake baked in banana leaves with feta & Gouda cheese)
by Celia Cheng
April 28th, 2008
CENDRILLON
45 Mercer St #A
(Broome & Grand St)
212-343-9012
$$
Cendrillon’s bibingka is a sweet and savory cake that I could eat all day long as a snack or dessert. Made with galapong — rice soaked overnight then ground into a wet batter — it’s lighter and fluffier than most Western cakes. Sprinkled with sugar, Gouda and French feta cheese and then baked under high heat on banana leaves, the top caramelizes, becoming a crusty layer that adds a contrasting savory flavor to the sweet spongy cake. Filipino food is certainly not light, and after a copiously delightful meal at Cendrillon, it’s hard to imagine having a cheese-crusted cake, but no matter how stuffed you are, a piece of bibingka is definitely the way to end this perfect ethnic brunch.
Posted in Brunch , Cheese , Dessert , Filipino , SoHo , Sweets
Halloumi Dust
by Celia Cheng
March 31st, 2008
ANTHOS
36 W 52nd St
(5th & 6th Ave)
212-582-6900
$$$
They say, “A picture is worth a thousand words,” so for my halloumi dust dessert craving from Anthos, I will let the photo of this dessert speak for itself! These are dried halloumi shavings, which pair perfectly with the accompanying dash of chocolate, hazelnut in pulled sugar, caramelized paximathia (biscotti) and grapefruit candy. You’ve got to love that savory-sweet action and commend Michael Psilakis for coming up with a truly original work of art!
Posted in Cheese , Dessert , Greek , Midtown West
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The Greek Gods Fig Yogurt
by Cristy-Lucie Alvarado
March 17th, 2008
WHOLE FOODS MARKET
More store locations
$$
What was once a valuable medicine for the Romans is now my favorite after-dinner treat. Greek yogurts seem to be on the rise, and I have found my favorite in the bunch. While I can appreciate the taste of plain Greek yogurt drizzled with honey (lots of it), The Greek Gods fig yogurt has swept me off my feet. It has the thick consistency of typical Greek yogurt, but a layer of sweet fig spread awaits you at the bottom. Caramel in color and seedy like a Newton, the fig paste is absolutely delightful. Mixed with the honey and yogurt, the result is a creamy, toasty concoction. Forget the medicinal aspects, I’m eating this for taste!
Posted in Dairy , Dessert , Greek , Snack
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Mochi Ice Cream
by Celia Cheng
November 15th, 2007
BUBBIES
Bierkraft
191 5th Ave
(5th & 6th Ave)
Park Slope, Brooklyn
718-230-7600
$
Also sold at Whole Foods stores in New York
I grew up eating Bubbies ice cream in Honolulu (on University Avenue, next to Varsity Theater) and I always loved it. And it seems that mainlanders feel the same way as Bubbies has made its way across the Pacific Ocean, selling products to top restaurants and markets throughout the mainland. Their mochi ice cream has become rather ubiquitous in gourmet food stores in the City. Mochi ice cream, a modern Japanese desset, is an ice-cream-filled rice cake. I’m currently hooked on the guava. It’s light, delicate and flavorful, and the pink mochi skin is soft, thin and chewy. Even when extremely frozen, I can’t help but eagerly pop them in my mouth. Never too hard to bite into, they are a treat I don’t tire of.
Posted in Dessert , Japanese , LES , Park Slope , Sweets , UES , Union Square , UWS
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Panna Cotta all’Aceto Balsamico
by Celia Cheng
September 13th, 2007
IL BUCO
47 Bond St
(Lafayette St & Bowery)
212-533-1932
$$$
Il Buco’s panna cotta — “cooked cream” — drizzled with 10-year aged balsamic vinegar is outstanding! The panna cotta is creamy and moussey while the aged balsamic’s slight tartness gives it a palate-awakening kick. The balsamic starts out sour on the tongue but then smoothes out and finishes with a touch of sweetness, so each bite is refreshing and rewarding. I didn’t stop once between spoonfuls until, sadly, I had devoured the whole thing.
Posted in Dessert , East Village , Italian
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