Professional Documents
Culture Documents
Simple
by christie matheson
photographs by alex farnum
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introduction
9
Chapter One
Chapter Two
Chapter Three
Chapter Four
index
1 27
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Cant-Tell-Its-Vegan
Chocolate with
Raspberry Sauce
A few years ago I was researching a story about the best
cupcakes in Boston for Boston magazine (tough job, I know),
and I came across a vegan chocolate cupcake at Blu, a
restaurant and caf adjacent to the Sports Club/LA. Pastry
chef Lynn Moulton had created a confection, without butter
and eggs, better than any other cupcake Id had in the course
of my rigorous journalistic effort. She told me she used
good chocolate, soy milk, and a delicious raspberry puree to
make the cupcakes moist and packed with flavor. Heres my
interpretation of that cupcake, in the form of a medium-size
Bundt cake. Be sure to serve slices with dollops of raspberry
sauce.
SERVES 6-8
teaspoon salt
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mojito
SERVES 6-8
This variation on the Lemon Basil cake (page 84) features the
refreshing flavors of a mojito: mint, lime, and a hint of rum.
Its a great dessert for a summer nightor anytime you want
to be reminded of sipping a summer cocktail with a warm
breeze blowing by.
3 eggs
zest of 4 limes
3 tablespoons freshly
squeezed lime juice
1
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SERVES 10-12
teaspoon salt
1
teaspoon cinnamon
2 eggs
1
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SERVES 8
teaspoon salt
cup (160 ml) buttermilk
cup crme frache
(page 23)
2 tablespoons cherry juice
1
2 eggs
1
egg yolk
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