The first is the Parker House roll. This is a classic yeast roll which has been folded to make the distinctive pocket. (Bobby Flay's video here gives a demonstration of the technique from the Parker House kitchen. Mr. Flay also opines that the roll cutter used at the hotel is no longer manufactured. A quick search shows that the company is in fact still alive and well, a welcome example of stability.) Yeast rolls are a vanishing breed and I really enjoyed the rolls' soft, pillowy texture. Some rich, slightly salty butter made the perfect complement.
The other classic is Boston cream pie, a yellow cake filled with custard and topped with a chocolate glaze. I have fond memories of Mom's version of this cake and I was very happy to try it from its home kitchen. The cake itself has a more airy crumb than what I use at home, a useful tip. Everything about the cake is very light and delicate. The sliced almonds on the side make a good flavor accent. A delicious treat on a cold day.
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