Humphry Slocombe is one of my favorite ice cream shops in San Francisco. The menu changes daily to incorporate inventive, seasonal flavors. A few of my favorites include Candy Cap (winter), White Miso Peach (summer) and Black Sesame (ongoing). The latter is one of the best versions of sesame I’ve ever had. It has a strong flavor and the flecks of sesame add a nice texture. The flavor is available on and off throughout the year. So, the next best thing when I’m craving it, is to make it.
It is my third time making the traditional French pastry, galette des rois, to kick off the new year. You can see my first version and read a bit more about the pastry here. For the filling, I adapted the Bouchon Bakery Cookbook’s classic almond frangipane recipe to make a pistachio version.
As December comes to a close, I started looking back at all the things I made this year and asked, what was my favorite? Scrolling through my Instagram feed, one pic instantly jumped out, Strawberry-Basil Cream Tarts. I remember how happy it made me feel to eat one and how good it was, SO good I didn’t want to stop eating. Luckily they’re individual-sized. Knowing me, I would have tried to eat a whole 9″ tart. I hope you find these tarts just as satisfying.
I can’t take care of plants so I opted out of buying a real wreath this Christmas, however a baked one, that I can do. For this babka wreath, I did a chocolate and orange pairing, perfect for the holidays. The bright orange flavor is incorporated in the dough in juice and zest forms. Then lovely ribbons of chocolate are woven in.
