The New Sugar & Spice: A Recipe for Bolder Baking, by Samantha Seneviratne
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The New Sugar & Spice: A Recipe for Bolder Baking, by Samantha Seneviratne
Free PDF Ebook Online The New Sugar & Spice: A Recipe for Bolder Baking, by Samantha Seneviratne
2016 James Beard Award nomineeRaise your desserts to a whole new level of flavor with The New Sugar & Spice, a collection of more than eighty unique, unexpected, and uniformly delicious recipes for spice-centric sweets. Veteran baker Samantha Seneviratne’s recipes will open your eyes to a world of baking possibilities: Her spicy, pepper-flecked Chile-Chocolate Truffles prove that heat and sweet really do go hand-in-hand, and a fresh batch of aromatic, cinnamon-laced Maple Sticky Buns will have the whole family racing into the kitchen. Discover new recipes from around the globe, such as Sri Lankan Love Cake or Swedish-inspired Saffron Currant Braid. Or, give your classic standbys a bold upgrade, such as making Raspberry Shortcakes with zingy Double Ginger Biscuits. Filled with fascinating histories, origin stories, and innovative uses for the world’s most enticing spices—including vanilla, cinnamon, peppercorns, and cardamom —The New Sugar & Spice guarantees that dessert will be the most talked-about part of your meal.
The New Sugar & Spice: A Recipe for Bolder Baking, by Samantha Seneviratne- Amazon Sales Rank: #36388 in Books
- Brand: Seneviratne, Samantha
- Published on: 2015-09-08
- Released on: 2015-09-08
- Original language: English
- Number of items: 1
- Dimensions: 10.27" h x .99" w x 7.27" l, 1.25 pounds
- Binding: Hardcover
- 240 pages
Review “Samantha Seneviratne has assembled the most beguiling collection of desserts, all of which hinge on the exotic spices she knows so well from childhood visits to her family’s native Sri Lanka. The warmth and intensity of cloves, cardamom, and other spices breathe new life into many of our favorite sweet endings—as well as an array of desserts that might be quite fresh and new to the reader. The many beautiful photographs make this already stunning book even more so!” —Deborah Madison, author of Vegetable Literacy and The New Vegetarian Cooking For Everyone"Samantha Seneviratne has a fresh approach to what can feel like a tired niche — the baking book. She organizes her beautifully photographed cookbook by spice, so chapters are sorted by cinnamon, nutmeg, vanilla and so on. It's a different way to peruse — and be inspired by — a baking book. And tucked inside those chapters are approachable and creative takes on classic treats. " —J.M. Hirsch, Associated Press"This is a gorgeously imagined and photographed book with a warm-hearted spirit. Seneviratne’s instructions are welcoming and informative. She offers well researched spice intel and clear baking cues." —Editors, Epicurious“The straightforward recipes are great for novice bakers (ahem, me) and also help use up spices that would otherwise be gathering dust. Plus, Seneviratne’s Connecticut-by-way-of-Sri-Lanka stories about family are totally charming. And sugar-phobes are in the clear, too, since most of the recipes are pretty low in that department.” —Mallory Schultz, Bon Appetit"With beautiful, understated photos, a history of each spice's production and use over the centuries, and lovely stories about Sri Lanka and Seneviratne's grandparents, The New Sugar and Spice is a baker's dream come true." —Jessica Howard, Shelf Awareness
About the Author
SAMANTHA SENEVIRATNE is a New York–based food writer, recipe developer, and food stylist. She is a graduate of the International Culinary Center and has worked as a food editor in the test kitchens of Good Housekeeping, Fine Cooking, and Martha Stewart’s Everyday Food. She blogs about dessert at Love, Cake (Lovecommacake.com).
Excerpt. © Reprinted by permission. All rights reserved. Introduction About ten years ago, my big brother lived in a sixth-floor walk-up in Little Italy. We were very close, but we didn’t talk about how much we loved each other. I don’t know many brothers and sisters who do. But I think he knew. And I think the desserts helped. If I close my eyes, I can still picture him bounding down the stairs to meet me at the front door of his apartment building. He’d run down with a big smile, curly hair tousled, and still in his pajama bottoms after a day spent furiously working on one of his graphic design projects from home. I never felt like climbing his stairs, but I often had deliveries for him. This time, I had made a towering chocolate cream pie the night before and I knew he would want a slice. At least, I knew I wanted to bring him one. That was our ritual. I would experiment with desserts and Mohan would eat them—whatever the results. When I lived in Brooklyn and he lived in Manhattan, we would make the handoff over dinner at a restaurant near one of our offices. After the tonkatsu or the lasagna had been cleared away, Mohan would sneak bites of my latest triumph—a flaky plum galette, or maybe a custardy bread pudding—surreptitiously from under the table while we talked. Sometimes, if we didn’t have time for a meal, we’d just pick a convenient street corner. We didn’t even need to talk much. Meet at Sixth Avenue and West Fourth Street, a kiss on the cheek, a quick transfer of cookie-filled Tupperware, and we’d be on our respective ways. When I moved to the neighborhood next to his in Manhattan, I could just pop by his apartment anytime and meet him at the bottom of his stairs. My culinary school was just around the corner. On my way home from school, around 11:30 or midnight, I would call him up with a two-minute warning so he could run down to meet me to get something sweet. After he died, I spent nights awake wondering if he knew how much he mattered to me. I’m sure I hadn’t said the words enough. But handing him a big slab of pie or a stack of cookies felt like saying “I love you.” I hope he heard me. Homemade desserts have a big job: they carry important messages to important people. We bake them with the people we love. We share them with the people we love. We eat them with the people we love. But these days, we are told over and over again that one of the principal ingredients of dessert is deadly. The abundance of processed sugar in our diets is a serious health problem. Experts say that sugar is toxic. Some doctors claim that sugar should be grouped with cigarettes and alcohol as a harmful, addictive substance. Sugar has been linked to heart and liver damage, hypertension, and even cancer. Everyone knows that we eat too much of it. According to the American Heart Association, the average American consumes about twenty-two teaspoons of sugar a day. That’s about thirteen more teaspoons than their recommended limit. If that’s true, then it’s no wonder so many of us are left wondering, Should I bake with my children? Should I give sweets as holiday gifts? What should I serve to the people I love? What should we do about dessert? What’s even worse is that all this sugar has defeated its own purpose. Too much sugar is causing not only a health crisis but also a deliciousness crisis. Our desserts have become boring, uninspired sugar-bombs, sweetness drowning out everything else that’s good. The flood of sugar has diluted real flavor, muffled complexity, and concealed true richness. Too often these days our sweets are merely sweet, and sweetness is the only standard a dessert must meet. My goal in writing this book was to answer the questions that were troubling me: How can we make desserts better? More delicious? Healthier? Better for sharing? How should we bake for the people we love? How can we make the conclusion of meals more interesting, coffee breaks more exciting, and (dare I say?) life itself more satisfying? The answer was in my cupboard all along: spice! To get somewhere new, I go back to the past. There was a time when sugar was not ubiquitous and all-powerful, but instead was simply considered one of the spices people used to flavor their foods, satisfy their cravings, and enrich their lives. Before sugar became dominant, the very thought of cinnamon captivated imaginations, governed desires, and made tastes. The flavor and aroma of cloves drove trade, exploration, even war. According to legend, Eden had a scent—cinnamon, ginger, and nutmeg. And so with The New Sugar and Spice, I wanted to explore a broader spectrum of complementary tastes and flavors, and to reimagine beloved classics as a more balanced blend of sugar and spice. In these recipes, I’ve tried to take down the sugar to bring up the flavor. I think that less sweet leaves more room for delicious. This book is about making dessert, and the love we share through it, that much more enjoyable and, in turn, a bit better for us, too. Of course, these are desserts, and sugar is important to baking—not only for flavor but also for texture, color, and aroma. These aren’t necessarily low-sugar desserts. But in each recipe, I’ve used what I believe to be just enough sugar necessary for the best possible experience. In some cases, that isn’t very much. In others, it’s more. My aim is to make spice an equal partner with sugar, open up a new world of homemade deliciousness, and create new cravings for something other than mass-produced sweetness. The recipes themselves also tell stories—my own family stories. My parents are from Sri Lanka, the island that some thought held the Garden of Eden itself. I can believe it. Sri Lanka was once one of the most coveted islands on the planet thanks to its fertile land and cinnamon groves—it is the native home of true cinnamon, the species known as Cinnamomum verum. But not only cinnamon grows there. When I was growing up, I heard stories about my great-grandmother tending the clove trees that grew thirty feet tall outside her house in the mountains and produced bushels of spice to sell. My grandfather taught my dad how to hand-pollinate their vanilla orchids with a piece of coconut straw pulled from a broom. To me, Sri Lanka was a paradise and a home away from home. I spent some of the most joyful days of my childhood there, helping my grandmother’s cook, Tikiri, gather spices from the garden and prepare steaming curries over fire and wood in an open hearth. Back in suburban Connecticut, where I grew up, I ate my fill of chocolate chip cookies, apple pie, and cinnamon buns, along with plenty of cake and brownies from mixes, happily indulging in all the sweet conveniences of my parents’ chosen home. But in Sri Lanka, I realized food comes from the earth. There I learned how to eat with my hands and my heart. The seeds of this book were planted in these distinct places many years ago and grew into an idea while I was working as a magazine food editor, recipe developer, and food stylist in New York City. The result is a tribute to the cozy desserts of my childhood, the American classics that we all know and love, plus a little hint of the exotic in the form of spice. Now instead of just hankering for a sweet piece of cake, I’m drawn to the spices themselves. On a cold snowy day, something with the bright, spicy heat of ginger might call to me. I know that the smell of cardamom instantly brightens my mood, especially when it’s cozied up to chocolate. When I have a heap of fresh summer fruit warming in the sun on my kitchen counter, I reach for cinnamon or vanilla, always crowd-pleasers. The pleasures of sugar and spice together have eclipsed my desire for simply sweet. The recipes are organized by spice. Some desserts in a designated chapter might use more than one spice, but I’ve slotted these treats by the flavor that most defines them. If you want the toasty, lemony essence of nutmeg, you know where to turn. And when you’re feeling adventurous, flip to the spices that you’re less familiar with. Follow your cravings through the book and discover new ones along the way! I have developed the recipes that follow to bring back to life the power of the spices that once drove global history, and to look for a new way forward. I hope they will make all your traditional favorites feel like new discoveries. And most importantly, I hope you will be excited to share your creations, made with love and sugar and spice, with the people most important to you.--------------------------------------------------spiced coffee custardServes 4 2 cups heavy cream 1 cup whole milk 1 tablespoon freshly grated nutmeg, plus more for sprinkling 4 large egg yolks 1⁄4 cup sugar 4 teaspoons instant espresso powder Pinch of kosher salt I started drinking coffee at a young age. The way Sri Lankans make it, with plenty of sugar and creamy milk, it had real kid appeal. Instead of giving me an entire cup, my dad would tip a little of his hot coffee into his saucer for me. Like a caffeine-hungry kitten, I would slurp it up. These puddings have all the same appeal as those saucers of coffee did back them. Cool, sweet, and smooth coffee-flavored custard with a hint of spice. If you want to be cheeky, you can use pretty ovenproof coffee mugs or teacups instead of ramekins. Preheat the oven to 325°F. Have ready four 6- to 8-ounce ramekins set in a metal baking pan. Bring a kettle of water to a boil and set aside. In a small saucepan, combine 11⁄2 cups of the heavy cream, the milk, and the nutmeg over medium-high heat. Cook until bubbles form around the edge of the pan, just before boiling, stirring occasionally. Remove the pot from the heat. Whisk together the egg yolks, sugar, espresso powder, and salt. Add some of the hot cream mixture to the yolk mixture while whisking. Repeat this process a few times until the two are completely combined. Divide the custard mixture evenly among the ramekins. Add enough boiling water to come halfway up the sides of the ramekins. Cover the pan with aluminum foil and bake until the custards are just set but still jiggle when nudged, 25 to 30 minutes. (Keep an eye on them; you might have to take some out before the others are done.) Use tongs to transfer the ramekins from the hot water to a rack to cool. Empty the baking pan of water and let cool. Set the ramekins back in the pan, wrap well with plastic wrap, and refrigerate at least 6 hours or up to 2 days. To serve, whip the remaining 1⁄2 cup of cream to soft peaks. Top each custard with some whipped cream and a sprinkle of nutmeg.
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27 of 28 people found the following review helpful. Down with Sugar - Spices Rule! By Adrienne Spices can be scary. Black pepper used in sweet bread? How about using bay leaves in rice pudding? Samantha Seneviratne has a great pedigree having worked as a food editor in the test kitchens of Fine Cooking and writing a dessert blog as two of her many accomplishments. In this book she reduces the amount of sugar in her recipes while adding spice to make them more interesting, bringing her Sri Lankan heritage to the fore.The New Sugar and Spice book has chapters on peppercorn and chili, cinnamon, nutmeg, clove and cardamom, vanilla, ginger, and savory herbs and spices. Each section contains some interesting personal history. Imagine her mother's magical childhood having fun scrubbing an elephant's back with coconut husks. Descriptions of the spices, purchasing and storing of spices, as well as their histories are also included. It was interesting to learn the Dutch traded Manhattan for control of the nutmeg trade around the world.I made Blackberry-Lavender Clafoutis. It was certainly pleasant; however, I could barely detect the lavender flavor from my freshly harvested crop. I even steeped it over 3 hours. It was too much trouble for the result.My second recipe, Black Pepper, Dark Chocolate, and Sour Cherry Bread, was eaten and really enjoyed by four friends. The bread had bite, but not too much. Do use fresh peppercorns as their subtle flavors disappear with storage over time. Interesting to note, the bite of the pepper disappeared over the three days we enjoyed the loaf.Orange-Clove Pull-Apart Bread was my third production. Cloves are a scary spice. The dough was really sticky; I didn't want to knead that mess. She said I shouldn't have to add more flour, so I didn't. I just plopped it in my processor and went from there. The dough emerged from the first rising in a lovely and easily worked form. The resultant loaf looked beautiful, just like the picture. My tasters really liked this bread; they couldn't begin to guess what spice it contained. The clove taste was subtle and added this pleasant, unknown flavor.I do have some minor misgivings. The book is lovely, photographed on soft backgrounds and written on soft beige, blue, and sage paper; however, of the 71 photos, 26 of them, almost one third, are photos of empty plates (5), equipment (10), or dried spices (11). I would rather see a picture of the product. What does “Grapefruit Curd and Poppy Seed Pie look like?”Also, another quibble: I had to read a number of the recipes halfway through to determine what size pan to use.Lastly, a couple of recipes call for pistachio cream. She says this product, found specialty markets, is just a mixture of pistachios and sugar. Please, if it is so easy, just give me the recipe.These are just picky, personal criticisms. Her book is interesting and unique; the recipes work. The New Sugar and Spice deserves a try by those who are curious and adventuresome cooks.I received this book from BloggingForBooks for this review, but that fact in no way affected this review containing only my opinions.
15 of 15 people found the following review helpful. 80 baking recipes might help you think outside the box, spice-wise By I Do The Speed Limit Looking to add some zip and pizzazz to your sweet baking? This cookbook might just give you some help in succeeding in your baking adaptations. Not that the book gives tips and suggestions on how to make your own adaptations, (Unfortunately, it does not--this author is not really a "teacher"), but you can still easily follow—and get ideas—from the ratios used in these recipes. There are 80 recipes only, and while I found them interesting, and found several that I liked, I did not find any spectacular ones and nothing that I have not seen before. The recipes are "new", but not that new.....Seems like the author’s mantra is this: Think outside of the box: Look at the ingredient list of a recipe and think it through: Can I add more of this or that spice, or can I add different, or can I create a different combination? Think bolder, brighter, more intense, but add to enhance, not to overpower.In the "Look Inside" feature of this book: The Contents page will show you how the book is arranged—by spice. Some individual recipes will clue you in to the easy-to-follow page layout, easy-to-read type style, and the pretty pictures, (not one for each recipe, though). Four pages of index will give you a good idea of the recipes included. Each of the seven chapters contains from 8 to 14 recipes, for a total of only 80.Starts with a glossary of a few very general tips, plus essential baking ingredients and equipment to satisfy any beginner’s questions. Within each chapter you will find a mix of quick and yeast breads, candies, cakes, cookies, brownies, pies, cobblers and tarts, scones, sorbets, jams, puddings, frozen treats, and more. All sweet recipes here, savory baking is not included in this book.Some baking books have recipes that are soooo enticing, that you buy the book, then discover the recipes are a bit unapproachable or intimidating, or time consuming, or expensive. Not this book: For the most part, the recipes are down to earth. They are good because they are well-thought out. They are approachable, some are challenging. None are so simple that I felt they were just “fillers”, taking up room on a page.Here are some recipes I found worthwhile:--Black Pepper, Dark Chocolate, Sour Cherry Bread is a quick bread and not hard to do. Best with the dried cherries, but I tried cranberries and they worked too.--S’More Pie: I never got to eat S’Mores when I was young (Mom said it was too messy) so I make up for it now. This recipe has black pepper in the topping.--All-Edges Brownie Cookies: Besides the great idea of “all edges”, these brownies contain cinnamon.--Indonesian Spiced Layer Cake: I never did do the entire thing—just made a small amount of the batter. The entire recipe makes ten thin layers, each layer done separately under the broiler. I liked the spice combo (nutmeg, cinnamon, cardamom, cloves, vanilla), but not the effort. Plus there is no picture of this cake—and there really should be.--Shortbread with Coffee and Cardamom. I actually found this combination first in a cookie cookbook a few years ago…..but it is a good one, nonetheless.--I love making meringue cookies: So easy to make when you have low humidity weather. I especially love making brown sugar meringue cookies, and this one contains cardamom and bittersweet chocolate.--Another meringue: Pavlova with Lime Custard and Basil Pineapple: This recipe is in the Vanilla chapter, and combines basil with pineapple in the topping. The fresh basil-pineapple combo is one I learned many years ago from an Indian co-worker. A little fresh mint is a nice addition, too.*I received a temporary download of this book from the publishers.
5 of 5 people found the following review helpful. Great recipes! By AnneB I was really impressed with this book. The author shows how to use spices to add flavor to your baking so you can cut some of the sugar while still creating a great tasting dessert. Several spices are discussed in the book including cinnamon, nutmeg, vanilla, ginger, and several others. For each spice the author gives her personal family history with the spice, a history of the spice including where it comes from, tips on how to buy and store the spice, and finally some wonderful recipes.The recipes in this book are wonderful. Some of the ones that I thought looked really great are salt and pepper caramel brownies, summer berry focaccia, frozen eggnog pops, and my all time favorite gingerbread. I will say that I would not recommend these recipes to a beginning cook. They seemed a bit time consuming and difficult for a newbie. Someone who has been baking for a while though should have no problem with these fantastic recipes. I would highly recommend this cookbook
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