Treacle toffee ice cream, spiced hot toddy poached pear, speculoos.
The ice cream comes from Beyond Nose to Tail, and I’ve been wanting to make it since getting the book two and a half years ago. The pear, poached in what basically amounted to a hot toddy (in part because I ran out of sugar – here’s to happy accidents) with whole cinnamon, allspice, clove, black pepper, and star anise, makes a marvelous accompaniment. And who doesn’t love a crisp speculoos cookie?
On this day in 2010: Céleri Remoulade (a narrative recipe)
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Croque-Camille 