dessert

Bacon, Dried Cherry & Milk Chocolate Bark

By Emma Laperruque | July 2, 2012

Photo: Emma Laperruque

Photo: Emma Laperruque

Two chocolate bark recipes in less than two weeks? Have I gone chocolate bark crazy? A little, maybe. To be fair, this recipe was  inspired by the first, Blueberry, Almond & Dark Chocolate Bark. After testing it at home, I brought in extras to the Marcus Samuelsson Group office, and the response was somewhere between enthusiastic and overjoyed. To my delight, people went back for seconds and thirds. (Who knew three ingredients could cause such excitement?) Read More

Blueberry, Almond & Chocolate Bark Recipe

By Emma Laperruque | June 19, 2012

Chocolate bark square


Like “Patagonian toothfish” (Chilean sea bass’s actual name), “chocolate bark” is one of the not-so-appealing food titles. All the same, it’s one of the most delicious—and simple—desserts to make.

Think of chocolate bark as a homemade, gourmet chocolate bar. Usually, it’s prepared with dried fruit, like cherries or chopped apricots, but seasonal fresh fruit works just as well—and in the summertime, even better. Here, juicy blueberries and toasted almonds top dark chocolate to make an antioxidant-packed, refreshing treat. Keep it in the fridge for a light dessert or pick-me-up snack.

Read More

Grilled Pineapple with Banana Purée Recipe

By Diamond Bradley | June 14, 2012

Photo: Mike McCune

Photo: Mike McCune

So we know grilling and Father’s Day are a marriage made in beautiful glory, but I don’t think anything defies traditional dessert like grilled fruit does.  Being that my father and I are allergic to everything besides pineapples and bananas, this was a divine idea for a summer dessert, nevermind this holiday that celebrates the men in our lives.

Pineapple is my fruit of choice, with two dollops of Banana Purée dashed with cinnamon for a quaint savor. Lightweight on the belly and refreshing, it’s hard to go wrong with two fruits that taste well and make you feel better.

Photo: Diamond Bradley

I wanted to transform these common snacks into a dessert but combine them like an entreé.  So here’s a recipe for a dish that your dad can dive into which includes a sweet charring and a contrasting puréed dip.

Photos:  mccun934 and Diamond Bradley

Swedish Princess Cake Recipe

By Patrik Fredriksson | June 6, 2012

Photo: Per Ola Wiberg
One of the most traditional desserts in Sweden is Swedish Princess Cake. The original recipe has been around since 1930 and it consists of alternating layers of sponge cake, raspberry jam, whipped cream, and a thick pastry cream and topped with a layer of green marzipan. It’s eaten during all of the Swedish national holidays, including Swedish National Day.

Photo: Per Ola Wiberg

One of the most traditional desserts in Sweden is Swedish Princess Cake. The original recipe has been around since 1930 and it consists of alternating layers of sponge cake, raspberry jam, whipped cream, and a thick pastry cream and topped with a layer of green marzipan.

It’s eaten during all of the Swedish national holidays, including Swedish National Day. Check out a recipe below for Princess Cake from Executive Pastry Chef Patrik Fredriksson of Norda Bar & Grill in Gothenburg, Sweden. Click here to read an interview with the chef himself.

Photo: thrownoverbored

Photos: Per Ola Wiberg ~ Powi and thrownoverbored

Raspberry Macarons Recipe

By Ashley Bode | May 24, 2012

macarons

Other than being symbolic of Parisian Romanticism, what makes macarons so special is that they seem to be impossible to make at home. However if you’re seeking to fulfill your need for an indulgent challenge, then this will be quite a satisfactory endeavor. This recipe, a combination of french translation and the trustworthiness of Martha Stewart, can easily be modified for different flavors of macarons. In this case, fresh raspberry preserves are used for the filling and bring a light summertime touch to the airy cookies.

Snickerdoodle Biscoff Sandwich Cookies Recipe

By Joanne Bruno | May 24, 2012

snickerdoodle

If you haven’t heard of or discovered Biscoff spread, I’m not sure whether to tell you to run as fast you can away from this post or towards the supermarket to pick up a jar but at least now you’ve been warned. Biscoff spread is made from ground up Biscoff cookies (those cinnamon and graham cracker cookies that are given out on airplane flights.)  Both Trader Joe’s and Whole Foods now make a similar version that is called Speculoos spread that is equally delicious. While Biscoff is great eaten straight from the jar, here it’s turned it into a frosting of sorts and sandwiched it in-between two Snickerdoodles, which, with their cinnamon-sugar coating, are arguably one of the most delicious cookies out there.

Grilled Peaches and Yogurt Recipe

By Kelly Yandell | May 24, 2012

The heat from grilling enhances the sweetness and creates a gorgeous texture to go along with the incomparable fuzzy skin of the peach. Temperature, taste, and texture combine to make a truly sensual bite.

The heat from grilling enhances the sweetness and creates a gorgeous texture to go along with the incomparable fuzzy skin of the peach. Temperature, taste, and texture combine to make a truly sensual bite.Peaches are one of those jewels that are best eaten in their natural state but why not throw a half dozen into a pie or a cobbler, and save a few for this delicious dessert. The heat from grilling enhances the sweetness and creates a gorgeous texture to go along with the incomparable fuzzy skin of the peach. Temperature, taste, and texture combine to make a truly sensual bite.

I paired the peach with one of nature’s other gifts, honey as I was honored to use a few precious spoonfuls of honey collected by my friend Melissa in her own backyard hive. Her bees in Healdsburg, California feast on pollen from her nearby vegetable garden and all of the bounty that Sonoma has to offer. The Greek yogurt in this recipe is a tangy counterpoint to the sweetness of the peaches and honey. From start to finish, this is a 20 minute recipe.

Note: Try to find yogurt with a firm texture so that you can scoop it up as you would ice cream. Runny yogurt will taste just as nice, but will not make quite the presentation. If you are making several servings, you can scoop the yogurt with a small scooper, and place the scoops of yogurt on a plate. Set the plate in the freezer while you complete the recipe. This makes the yogurt more firm and able to stand up to the residual heat of the peach. Just don’t leave the yogurt in for more than about 10 minutes or it will begin to freeze and crystallize.

Vanilla Frozen Yogurt Recipe

By Lindsay Hunt | May 24, 2012

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vanilla, frozen yogurt, Greek, yogurt

Photo by Amesis

Greek yogurt is hailed for its richness and low caloric count. One cup of the nonfat variety has only 130 calories, and while it’s packed with protein, it makes a great choice for breakfast with Rhubarb Compote or homemade granola. A dollop on top of pecan pie or folded into a fruit salad offers a tangy richness and is much healthier than sour cream. This recipe comes from David Lebovitz’s cookbook, The Perfect Scoop, allows the perfect opportunity to try Greek yogurt out in frozen form. And it is truly delicious. The frozen yogurt is extremely creamy and it tastes great with just about any ice cream topping you can imagine. Bye bye expensive frozen yogurt shops, hello homemade!

 

Satisfy your sweet tooth all the time with these easy recipes: 

No Cook, No Bake Summer Friendly Pies 

How to Make Popsicles 

10 Desserts to Satisfy your Sweet Tooth

7 Frozen Treats to Try This Weekend 

 

Recipes

Yes, Chef Chocolate Molten Cake

By Marcus Samuelsson | May 9, 2012

Photo: Back to the Cutting Board

Chocolate Molten Cake

Some readers may recognize this as the winning dessert in Marcus’ Chopped All-Stars episode that won him the chance to compete in the All-Stars finale. This gooey chocolate cake with candied beets takes a bit of prep but yields tremendously indulgent results; highlighting a great accomplishment in the Yes, Chef journey.

Want more Yes, Chef recipes?

Tomato and Watermelon Salad

Corn Pancakes with Chili-Covered Gravlax

Fish Tostadas

Salsify Soup with Marinated Mushrooms

Photo courtesy of Back to the Cutting Board

Recipes

Chocolate Raspberry Tart Recipe

By Joanne Bruno | May 7, 2012

chocolate raspberry tart

This tart should come with a warning: “Proceed with caution!”

Its luscious chocolate ganache filling will reel you in while the raspberry preserve center is what will keep you coming back, bite after bite; sliver after sliver.  Cutting the richness so that you never think, “Oh this is too much” and instead  are constantly leering into the pan thinking, “Well, I suppose one more can’t hurt.”

It can’t. Read More

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About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

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