Recipe Review: Momofuku Cinnamon Bun Pie


I had a 1/2 recipe of “Mother Dough”, Christina Tosi’s versatile bread dough, left over from making Momofuku Bagel Bombs, so I decided to use the rest on the Cinnamon Bun Pie recipe in the Momofuku Milk Bar cookbook.  In this recipe, the “Mother Dough” is used as the crust of a pie.  There are two additional sub-recipes, Liquid Cheesecake and Cinammon Streusel.  Liquid Cheesecake is a pliable version of cheesecake filling that is made of cream cheese, sugar, cornstarch, salt, egg, and milk.  The book calls for baking the liquid cheesecake in plastic wrap, but in my previous experience making Liquid Cheesecake for the Carrot Layer Cake, the plastic wrap melted at 300 F, so I baked it in parchment paper instead. Cinnamon Streusel is really easy: mix together dry ingredients (flour, oats, brown sugar, cinnamon) and then mix in melted butter to make a crumble.

To assemble, the dough is rolled out and placed in a pie pan.  Brown butter is spooned on top, then liquid cheesecake, then more brown butter, brown sugar, cinammon, and salt, then more liquid cheesecake, and finally a topping of cinnamon streusel.  The whole pie is baked at 350 for about 40-45 minutes.

I thought the final Cinnamon Bun Pie was good.  Each individual component is tasty, but the final product with the layers of brown butter, brown sugar, cheesecake, and cinnamon streusel is a little over the top in sweetness and richness for my taste (shocking, I know).  Good recipe for someone with a (really) sweet tooth.

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Bon Appetit Recipe Review: Zucchini Cornbread


This recipe from the July 2011 issue of Bon Appetit puts together a delicious combination of summer zucchini and cornbread.  The shredded zucchini makes the bread really moist – that plus the butter.  The butter is browned first, lending a more complex nutty flavor.  The recipe calls for 1 cup of all-purpose flour and 1/2 cup of whole-wheat flour, but I used all-purpose flour only.  Slice the decorative zucchini slices paper-thin, otherwise the bread underneath may not set properly.  The bread tastes delicious, not too sweet with great cornbread flavor, and it tastes even better when it is lightly toasted and crunchy with a little melted butter on top.  This is an easy recipe and got great comments.

Link to recipe here.

NYTimes recipe review: Brown Butter Nectarine Cobbler/Cake


This recipe from The New York Times  makes a delicious hybrid fruit cobbler/cake.  The batter gives it more structure than a traditional cobbler, but there is a juicy fruit layer and crunchy topping like a cobbler.  What puts this recipe over the top is the browned butter that creates an amazing crispy/chewy crust.  Nutmeg makes the cake fragrant and adds another layer of flavor.  In my hands it takes a little longer to bake than suggested.  The juice from the nectarines makes the surrounding cake a little difficult to set.  Impress all your friends and family with this easy dish.

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