She definitely taps into nostalgic (like Funfetti) and novelty flavors (e.g. feral milk) that ping with a lot of people.
No photos because we ate it all, but I had some plums and pluots to use up before vacation, so I made a crisp using a peach crisp recipe I’d saved from Chowhound. It was good, though I’d probably throw a little sugar in with the fruit next time as the pluots were pretty tart.
Easy Peach Crisp
For the topping
1/2 cup packed light brown sugar
3/4 cup old-fashioned oats (not instant)
1/3 cup plus 2 tablespoons all-purpose flour [a smidge less than 1/2 C]
3/4 teaspoon ground cinnamon
1/8 teaspoon fine salt
6 tablespoons cold unsalted butter, cut into small pieces
For the filling
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons cornstarch
1/4 teaspoon vanilla extract
1/8 teaspoon fine salt
2 pounds ripe but firm peaches (about 5 medium peaches), halved, pitted, and cut into 1/2-inch-thick slices
Heat the oven to 425°F and arrange a rack in the middle.
Place all of the ingredients in a large bowl. With your fingertips, blend the butter pieces into the dry ingredients until large clumps form and the flour and butter are completely incorporated, about 3 minutes. Crumble the clumps into small pieces the size of kidney beans, then refrigerate the streusel while you make the filling for the pie.
Place the lemon juice, cornstarch, vanilla, and salt in a large bowl and whisk to combine. Add the peaches and stir until evenly coated.
Transfer the mixture to an 8-by-8-inch glass or ceramic baking dish and arrange it in an even layer. Sprinkle the reserved topping evenly over the peaches.
Bake until the topping is browned and crisp, about 20 to 25 minutes. Place the dish on a wire rack to cool for at least 30 minutes before serving.
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These are amazing! How did you store them, may I ask?
I think it’s a specific nostalgia for 90s commercial sweets (like Funfetti.) I’m not of a generation that would have that nostalgia.
I ate at the original Milk Bar when she was there and most of what I had was a head-scratcher for me. Cereal milk soft serve? Ugh. Just so sweet and cloyingly, fakely so.
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I’ve been craving sweet things which is why the birthday cake may have been so great for me. I am normally one to skip dessert all together because I don’t want cake, pie, brownies, whatever. My favorite desserts are creme brulee and cheesecake.
I’ve done several things out of the original Momofuku milk bar book but I have to confess I haven’t tried some of them. I’ve made: crack pie (now called “milk bar pie”), birthday cake, carrot graham cake, compost cookies, grasshopper pie, candy bar pie, the bagel bombs, and all of the components to make each recipe.
You’ll never convince me to eat a sweet sugary cereal ever with milk let alone turn that gross sweet milk into something else. I will continue to keep trying new recipes in an effort to improve my skills. Apparently the Banana layer cake is on a difficulty level 10 along with the candy bar pie so of course you know I’ll be trying that one soon.
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Gorgeous!
They were just made this afternoon. I let the icing drizzle dry, then put them into a lidded container. I’ll try freezing a few to see how they keep.
I’ll let you know how they hold up overnight. This is my first go at the recipe. Wish I had more info for you.
H baked this strawberry rhubarb pie for my family b-day celebration at home, late last month. Rhubarb from the garden, very late due to transplanting last fall, and a weird spring and early summer. He gifted a smaller one to friends in the area. Tasty it was with great vanilla ice cream.
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Thank you. So many excellent bakers on this board. I’ve gotten some great recipes and techniques to try. Motivation, too.
BAKE ON, REBELS!
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Yeah, neither am I, plus I don’t want baked goods that imitate or “improve” on things made from mixes; I grew up around less-sweet scratch baking and started baking myself when I was a child, so I don’t have a taste or nostalgia for the commercial stuff.
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Very good, delicate. Be sure to let it cool. Easy to work with and tasty!
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I hadn’t heard they changed the name of crack pie! Makes sense though.
Yeah didn’t work so well with the opiod crisis
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I made that candy bar pie years ago - it was fine, not mind/blowing.
I’ve been recovering from COVID, so my husband made me Jake Cohen’s Tahini Chocolate babka to cheer me up. It is delicious! The filling has a salty edge to it that is surprising and makes me keep tucking back in for another small slice
https://www.finedininglovers.com/recipes/chocolate-tahini-babka-jake-cohen
Continuing my COVID carb-fest, I made the “pizza” focaccia on Food52 twice in two days. It’s based off a similar focaccia from Liguria bakery in San Francisco. I haven’t been to Liguria in over a decade, but this hit the spot! I added Romano cheese to ¾ of the focaccia because I had a little to use up - it was the right move!
I’ve been enjoying seeing all of the delicious baked goods everyone is producing with the incredible summer produce! I’ve been making a lot of off the cuff crisps with berries (marionberries while I was in Oregon! Pure magic!) but hope to be making a few fruit based desserts over the next few weeks to enjoy at events with friends. Thanks for inspiring me all!
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Wow! Spectacular!
Just finished one with an afternoon coffee. They hold up very well. The pastry isn’t as crumbly as yesterday, but the flavours have come together more. Overall, better than the day they’re baked. I’ve frozen a batch and will have to taste test (oh, poor me) in a few days.
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I’ve never had Marion berries. what are they like?
Now I really want to make these!
Almost like what you’d expect if something was “berry flavored” - though obviously not gross and artificial. It is the ultimate in berry-ness. I am now making up words because I think they are indescribably delicious! The intensity of flavor in the really ripe ones, is unlike any other fruit I have experienced. We flew from NY and I had my poor husband picking marionberries within 12 hours of landing in Oregon. I had never had boysenberries until this last trip, and they were quite good, too. Thankfully, he’s a good sport! While I was in Oregon I had: marionberry cobbler/clafoutis/crisp/sundae/pancakes/sweet roll. I was in heaven!
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