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Marie Antoinette Ganache Cake

By
Emma Riva
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0
A slice of dark chocolate ganache with a lavish golden garnish on it

Marie Antoinette’s sense of style is inspiring to me. It’s best to cut this ganache cake, an ode to her lavish lifestyle and the decadence of Versailles, into small pieces, as it is very rich. Enjoy slowly, and really savor what you’ve made. The edible golden garnish adds an extra bit of luxury. If this was the cake the French queen was referring to when she supposedly said “let them eat cake,” maybe the peasants wouldn’t have revolted. But while Marie Antoinette most likely didn’t say that, her beauty has lived on far past her untimely death at the guillotine. Also, at the time of the actual French royalty’s rule, butter-free desserts were what was en vogue. Not eating butter would turn anyone into a tyrant. (Just kidding!)

About Ganache

Ganache – the chocolate and cream confection shaped into truffles and used in numerous other ways in the dessert kitchen – was introduced in 1869 by Parisian confectioner Paul Siraudin. He took the name of his invention from Les Ganaches. That was a then-popular satirical comedy, so it in turn inspired me to write my very own “Ode de Chocolat.”

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A slice of dark chocolate ganache with a lavish golden garnish on it

Marie Antoinette Ganache Cake

  • Author: Maribel Lieberman
Print Recipe

Description

This cake is an ode to Marie Antoinette’s lavish lifestyle.

Ingredients

Scale
  • 13 ½ oz 64% dark chocolate, chopped
  • 1 ½ cups heavy cream
  • ¼ cup inverted sugar or light corn syrup
  • 3 ¼ oz hazelnut paste
  • 2 ½ tbsp unsalted butter, at room temperature
  • 2 tbsp cocoa powder
  • Edible gold powder, for finishing

Instructions

For the ganache:

  1. Place the dark chocolate in a medium heatproof bowl. In a small saucepan, bring the cream and inverted sugar to a boil over medium heat.
  2. Remove from the heat and pour over the dark chocolate. Let stand for 2 minutes to melt, then stir with a silicone spatula to combine.
  3. Add the hazelnut paste to the chocolate mixture and stir to combine. Add the butter and stir until melted. Set aside.

For the base:

  1. Put the feuilletine in a medium bowl and crush it further by hand. In the top of a double boiler (or a heatproof bowl set over a pot of simmering water), combine the milk chocolate, hazelnut paste, and cocoa butter. Cook, stirring over medium heat, until melted and combined.
  2. Remove from the heat and stir the mixture until a candy thermometer registers 100 degrees, 8 to 10 minutes. Stir in the feuilletine.
  3. Line a 9 by 13-inch baking sheet with plastic wrap, leaving some overhanging the sides for easy unmolding. Spread the base into the pan using an offset spatula to create a smooth, even layer. Pour the ganache on top and spread it in an even layer. Cover and let the cake set at cool room temperature for 8 hours.
  4. To serve, lift the cake out of the pan and transfer to a cutting board. Fill a tall pitcher with very hot water. Warm a long, sharp knife by dipping the blade into the water, then wiping it dry. Use the knife to cut the cake into 24 equal rectangular pieces (each about 4 by 1 inch), warming the knife in the water and then wiping it off between each cut.
  5. Before serving, use a pastry brush to brush the cocoa powder on top and around the sides of the each piece. Decorate the top of each with a stencil using the edible gold powder.

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Recipe by Maribel Lieberman
Reprinted with permission from Mariebelle Entertains: Savory and Sweet Recipes for Every Occasion from the Master Chocolatier published by Rizzoli, 2024 
Photography by Mark Roskams

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“MarieBelle Entertains” Lets You Bring MarieBelle New York Home

By
Emma Riva
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0
Maribel Lieberman poses in her kitchen in a glamorous blue and white dress

We can thank Jean Anthelme Brillat-Savarin – French lawyer, politician, and most notably author of Physiologie du goût (The Physiology of Taste, 1825) for Maribel Lieberman’s career in food. “I read that book and I almost ate it,” she says, laughing. “I read it line by line, and I read it again.” Lieberman, the woman behind the highly successful MarieBelle chocolates and author of MarieBelle Entertains (Rizzoli, September 2024) was hooked. “That’s when I decided, ‘I want to cook. I want to be him.’”

Maribel Lieberman at work in a kitchen with black and white checkered walls and pots and pans
Photo by Mark Roskams

 

From Selling Caramels at Age Eight to MarieBelle New York

I meet Lieberman at the Cacao Bar in her flagship Soho boutique and we chat over a cup of her signature hot chocolate. Her clarity of vision, exuberance, and unrelenting commitment to what she does is remarkable. All qualities she has possessed since she was a child. Born in Honduras, the youngest of eight children, she got her start in food by parlaying her two penny a day allowance into a thriving business selling caramels. She was the ripe old age of ten.

At seventeen, she moved to the United States to become an au pair, going to school during the day and taking care of children at night. She had a successful career in fashion but knew it wasn’t for her. “I was not really so happy with fashion, so I started cooking at home and I started exploring all these different ingredients from different cultures,” she says.

That’s when it clicked. Lieberman has an uncanny ability to combine different ingredients from different food cultures deftly and with delightful and unexpected results. She launched a catering company, quickly building a clientele of entranced and loyal diners. “It’s not that I’m trying to force ingredients on people, but I try to mix ingredients that are familiar with unfamiliar ingredients, and then you start developing that taste, and at the end, the food becomes more global.”

Maribel Lieberman stands beside a red, gleaming bottle outside a window, dressed in a golden dress
Photo by Mark Roskams

 

Mariebelle New York Makes Chocolate for Global Citizens

Within five years of launching her catering business, Lieberman tells me – without missing a beat – that she cooked at the White House for President Bill Clinton. In 2000, she launched MarieBelle. Today, she has boutiques in New York City and in Japan, selling chocolates that look like miniature works of art. Aromas of chile, cardamom, or a light sprinkle of sea salt waft off of each dessert.

But her passion doesn’t begin or end with chocolate and her new book, MarieBelle Entertains is testament to her talent not only as a chef but also as an entertainer. Yes, it’s chock full of sweet treats like Chocolate covered toffee bites, moist and gooey molten chocolate cakes, and a show- stopping flourless chocolate cake – recipe courtesy of her friend, bon vivant and jewelry designer HRH Prince Dimitri of Yugoslavia. It also captures glamorous parties in New York City and her passion for travel (and food from) around the world. The parties feature dishes that are elegant but not fussy – the kind of invitation you’d jump at. The book, like the author, is exuberant and joyful, one to read and cook from in equal measure.

Story by Julia Platt Leonard
Mariebelle Entertains by Maribel Lieberman is published by Rizzoli
Photography by Mark Roskams

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Lamb Tortellini

By
Emma Riva
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0
A plate of lamb tortellini with red sauce in a pale grey bowl

Vallozzi’s, one of Pittsburgh’s top Italian restaurants, share their Lamb Tortellini recipe with TABLE readers. This classic winter comfort food is hearty and chock-full of soul-warming ingredients, with lamb cooked to perfection and tomato and red wine sauce to enhance the flavor. You can also check out the bartenders from Vallozzi’s contribution to our “Twelve Days of Christmas” cocktail series: their “Five Golden Rings” uses house-made limoncello to create a winning holiday cocktail. Maybe after a luscious dinner of Lamb Tortellini you could mix up one of those limoncello cocktails as a nightcap.

What is the History of Tortellini? 

The name “tortellini” comes from the Italian word for cake, since they have a small, pie-like shape and filling. But, like many things in Italian lore, they have a story of intrigue behind them. The Italian province of Modena claims an innkeeper created the pasta shape after he illicitly saw the navel of Lucrezia Borgia, the daughter of Pope Alexander IV, through a keyhole. (Maybe not something that would go over so well in modern life). The province of Bologna, however, said that they’re meant to look like the navel of the goddess Venus. 
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A plate of lamb tortellini with red sauce in a pale grey bowl

Lamb Tortellini

  • Author: Vallozzi's
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Description

An Italian comfort food for the colder months.

Ingredients

Scale
  • 1 medium onion, diced
  • 3 carrots, peeled and diced
  • 2 ribs celery, diced
  • 1 sprig rosemary
  • 1/2 cup red wine
  • 2 cups chicken stock
  • 16 oz canned peeled tomatoes
  • 1 lamb shank
  • Store-bought pasta sheets
  • Salt and pepper, to taste
  • Flour (for dredging)
  • 1 egg yolk (for sealing pasta)
  • Grated Parmesan cheese (for serving)

Instructions

Prepare the Lamb:

  1. Lightly coat the lamb shank with flour and season with salt.
  2. Heat a medium saucepan over medium-high heat and sear the lamb for 2 minutes on each side. Once browned, remove the shank from the pan.

Cook the Vegetables

  1. In the same pan, add the diced onion, carrots, and celery. Sauté until the vegetables are soft and translucent.
  2. Add the rosemary sprig and red wine, cooking until the wine reduces by half.

Braise the Lamb:

  1. Return the seared lamb shank to the pan. Add the canned tomatoes and chicken stock.
  2. Cover the pan tightly with cling wrap and foil. Transfer to a preheated oven and braise at 325°F for 3 hours, until the lamb is fork-tender.

Prepare the Filling:

  1. Once the lamb is tender, remove it from the pan and let it cool slightly. Strain the braising liquid and set it aside for the sauce.
  2. In a food processor, combine the lamb, vegetables, salt, and pepper. Blend until smooth. Set this mixture aside as the filling for the tortellini.

Reduce the Sauce:

  1. Pour the strained braising liquid back into the saucepan and reduce it over medium heat until it thickens by half. This will serve as the sauce.

Make the Tortellini:

  1. Cut the store-bought pasta sheets into 3.5 x 3.5-inch squares.
  2. Place 1 teaspoon of the lamb filling in the center of each square.
  3. Brush the edges of the pasta with egg yolk. Fold the square into a triangle, pressing the edges to seal and remove any air pockets.
  4. Shape the tortellini by wrapping the corners around your pinky finger and pressing to seal.
  5. Cook and Serve:
  6. Cook the tortellini in boiling salted water for 6 minutes, until tender.
  7. Toss the cooked tortellini in the reduced sauce and serve with freshly grated Parmesan cheese.
  8. Enjoy!

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Share a photo and tag us — we can't wait to see what you've made!

Recipe courtesy of Vallozzi’s
Photography by Dave Bryce

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Baby Kale Salad with Citrus-Marinated Artichoke Hearts

By
Abdul Rafay
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0
Baby Kale Salad with Citrus-Marinated Artichoke Hearts and Lemon Vinaigrette on a white plate with a fork in the salad and a container of dressing to the left.

Appealingly light and bright, this baby kale salad is also satisfying. Its ingredients help keep the digestion healthy in spite of winter’s rich comfort foods. Citrus, like spring, is known for its energizing qualities, encouraging renewal and growth. Artichokes have detoxifying and tonifying properties that aid in liver function, and they are one of the highest fiber vegetables. For other health-conscious salad recipes, check out our best salads of 2024.

About Artichoke Hearts

Artichoke “hearts,” which we put into our winter health baby kale salad, are the edible part of the artichoke flower, the bud at its center. We combined it with baby kale for a dish full of antioxidants and vitamins. Artichoke hearts contain potassium, which helps regulate blood pressure and maintain a normal heart rhythm. Eating foods like artichoke may reduce the risk of stroke and cardiovascular disease. They’re also high in fiber, which aids digestion. 

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Baby Kale Salad with Citrus-Marinated Artichoke Hearts and Lemon Vinaigrette on a white plate with a fork in the salad and a container of dressing to the left.

Baby Kale Salad with Citrus-Marinated Artichoke Hearts

  • Author: Kristen Palmer
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Description

A delicious winter salad full of antioxidants.

Ingredients

Scale

For the salad:

  • 14 oz can artichoke heart quarters
  • 1/2 cup olive oil
  • 1 tsp kosher salt
  • 1/4 cup white wine vinegar
  • 1/4 cup lemon juice
  • 1 tsp lemon zest
  • 2 tbsp orange zest
  • 2 tbsp fresh thyme leaves
  • 1 tsp peppercorns
  • 5 oz box of fresh baby kale
  • 1 cup Brazil nuts, chopped and toasted
  • 1/2 small red onion, thinly sliced
  • 1 cup Castelvetrano olives, pitted and halved

For the dressing:

  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1/4 olive oil
  • 2 tsp agave syrup
  • 3 tbsp white wine vinegar
  • 1 garlic clove, minced
  • 1/4 tsp chili flakes
  • 1/4 tsp kosher salt
  • 1/8 tsp ground black pepper

Instructions

  1. Drain artichokes. Combine olive oil, salt, vinegar, lemon juice, citrus zests,thyme leaves, and peppercorns in a jar or a small bowl. Shake jar or whisk to combine.
  2. Add artichokes to marinade and adjust, so the artichokes are covered. Setaside in the refrigerator and marinate the artichokes for at least four hours, preferably overnight.
  3. To serve, toss kale in dressing. Just before serving, top with a sprinkle of nuts, onion slices, and olives. Remove artichokes from the marinade and drain of excess liquid. Nestle artichoke quarters on side of platter or serving bowl.

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Story and Recipe by Kristen Palmer
Styling by Anna Franklin
Photography by Dave Bryce

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Defying Gravity, A Wicked Cocktail

By
Kylie Thomas
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0
In a coupe glass sits a Defying Gravity Wicked cocktail white in color while the glass is tangled in a vine.

As the highly anticipated Wicked movie adaptation takes flight this November, immerse yourself in the magical world of Oz with this enchanting cocktail. This cocktail blends the vibrant flavors of mint, lime, and citrus with the mysterious allure of green absinthe from Lawrenceville Distilling. The creamy texture of egg whites adds a touch of elegance, making it the perfect libation to enjoy as you soar into the clouds. Needless to say, this cocktail will have you belting it out with Cynthia Erivo in her show-stopping rendition of “Defying Gravity.”  

A person pours a white cocktail from a shaker into a coupe glass that's tangled in vines on a black background.

How Long is Wicked in Theaters?

Wicked hit theaters on November 22, 2024. The film starts Cynthia Erivo as Elphaba, the Wicked Witch of the West, and Ariana Grande as Glinda, the Good Witch. This prequel to The Wizard of Oz, based on Gregory Maguire’s 1995 novel, explores the origins of these iconic characters. Wicked will likely remain in theaters into early 2025, given how much hype its release generated. Fans will have to wait until November of 2025 for the release of part two, Wicked: For Good.

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In a coupe glass sits a Defying Gravity Wicked cocktail white in color while the glass is tangled in a vine.

Defying Gravity, A Wicked Cocktail

  • Author: Sarah Cascone
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Description

Defy gravity with this flavorful and sophisticated cocktail.

Ingredients

Scale
  • 12 mint leaves
  • 1 1/2 oz fresh squeezed lime juice
  • 1 1/2 oz simple syrup
  • 4 oz gin (we used The Botanist)
  • 1/2 oz absinthe (make sure it’s green in color)
  • 2 egg whites

Instructions

  1. Place mint leaves in the bottom of the cocktail shaker.
  2. Use a non-textured muddler and gently press, turn, and release. Repeat a few times to release the oils of the mint leaves. Be careful not to over-muddle which will release a bitter flavor.
  3. Add lime juice, simple syrup, gin, absinthe, and egg whites to shaker. Dry shake the ingredients without ice vigorously for about 20 seconds.
  4. Add ice and shake again until frost forms.
  5. Strain into chilled coupe glass.
  6. Garnish with mint leaves.

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Recipe by Sarah Cascone
Styling by Anna Franklin
Photography by Dave Bryce

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Heavenly Poundcake with Coconut and Nutmeg

By
Keith Recker
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0
Two slices of moist, golden poundcake served in a rustic brown bowl, covered in a white drizzle or custard and garnished with dark red blood orange slices, with a glass of milk and houseplants nearby.

We’ve heard whispers that the kind of holiday calories in coconut poundcake don’t count because they’re happy. Hmmm. Maybe, and maybe not. But we know for sure that baking is cathartic and eating the results is indeed happy. It’s even happier to share the results.

Heavenly Poundcake with Coconut and Nutmeg Recipe

We adapted a poundcake recipe handed down from an old friend’s grandmother to give it a deeper flavor profile. You get the tropical flavor of coconut and then a bit of warmth from the nutmeg that balance each other out. Try it. You’ll love it as much as we did.

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Two slices of moist, golden poundcake served in a rustic brown bowl, covered in a white drizzle or custard and garnished with dark red blood orange slices, with a glass of milk and houseplants nearby.

Heavenly Poundcake with Coconut and Nutmeg

  • Author: Keith Recker
Print Recipe

Description

Perfect for the holidays or any other celebration.

Ingredients

Scale

For the cake:

  • 1 cup butter
  • 2 1/2 cup sugar
  • 4 eggs
  • 1 tbsp vanilla extract
  • 1 tsp rum extract
  • 1 tsp almond extract
  • Nutmeg
  • 1/2 cup sour cream
  • 2 1/4 cup flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup shredded coconut

For the drizzle:

  • 1 cup sour cream
  • 1/4 cup calvados or apple brandy
  • 1/4 cup sugar

Instructions

  1. Let’s start with the French concept of “mise en place,” which requires the cook to measure and prepare all ingredients so that everything you need is in front of you. Begin with the butter, eggs, sour cream. Measure the butter and sour cream and put them in bowls on your countertop. Crack the eggs into a bowl. Then move on to everything else.
  2. Preheat the oven to 325 F.  Grease and flour a Bundt pan.
  3. Now make yourself a cup of coffee. Drink it slowly. And now you can begin the recipe.
  4. Why the fuss about mise en place? Why the coffee? It’s really important that all the ingredients be at room temperature when you make the batter. This is a dense cake that bakes for a long time, and you don’t want a cold batter going into the oven.
  5. Cream the butter and sugar until they’re a bit fluffy. Add eggs and beat well.
  6. Add sour cream and the three extracts and three pitches of nutmeg. Beat well.
  7. Add flour, salt and baking powder. Beat well.
  8. Add coconut and beat for a 30 seconds. With a spatula, be sure that coconut is evenly combined with batter.
  9. Pour batter into the greased and floured Bundt pan. Transfer to oven and back for just over an hour. Don’t peak. It won’t be done any sooner!
  10. Test with a wooden skewer. Sometimes an extra few minutes is required. When the skewer emerges dry, remove from oven and let cool for 10 minutes. With a butter knife, very gently separate the cake from the sides of the pan. Turn the Bundt pan over onto a cake plate. Tap here and there until the cake drops onto the plate.
  11. Whisk the drizzle ingredients together.  Quickly grill some fresh fruit. Spread a tablespoon or two of drizzle onto a dessert place. Cut a still warm slice of the cake and put it on top. Drizzle more onto cake. Garnish with fruit.
  12. You’re going to love this cake!

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Recipe and Styling by Keith Recker

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The Bene Gesserit, a Dune: Prophecy Cocktail

By
Justin Matase
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0
A tall glass sits on a bar with an orange and red hue to represent the Bene Gesserit in Dune Prophecy.

A powerful sisterhood like the Bene Gesserit from Dune: Prophecy deserves a strong, bold cocktail.

About Dune: Prophecy 

Frank Herbert’s 1965 book, Dune, brings to life a future society of interconnected planets ruled by an emperor and an oligarchy of patrician families. It’s a dystopian vision about the corruption of power and money…and religion. Herbert himself wrote five more books about the world of Dune — also known as the planet of Arrakis — and the Atreides and Harkonnen families whose struggle for power and survival is at the center of the novels. While the men overtly vie for power and primacy, a sect of priestesses, the Bene Gesserit, exert enormous influence behind the scenes. It is they who set the traps and pull the strings. It is they who really run things. Two recent films directed by Denis Villeneuve, starring Timothée Chalamet as Paul Atreides, have made the characters of this world part of our collective consciousness.

The founding of the Bene Gesserit is the subject of Prophecy, a prequel currently produced by HBO. The new series takes place 10,000 years before the Dune chronicles, and it stars Emily Watson and Travis Fimmel.  All we can do is make this cocktail and brood about its revelations and plot twists.

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A tall glass sits on a bar with an orange and red hue to represent the Bene Gesserit in Dune Prophecy.

The Bene Gesserit, a Dune: Prophecy Cocktail

  • Author: Justin Matase
Print Recipe

Description

A cocktail fit for a sisterhood.

Ingredients

Scale

Instructions

  1. In a shake filled with ice, add bourbon, red absinthe and Campari.
  2. Stir with a barspoon until deeply chilled.
  3. Pour into a coupe glass.
  4. Pour a spoonful of Amaro Averna over the back of a barspoon.
  5. Express a twist of lemon over the drink, and toss the twist in.

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Recipe by Justin Matase
Photography and Video by Cody Baker

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French Onion Soup

By
staff-author
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0
A large bowl of french onion soup.
Classic French Onion Soup brings all flavor to cold weather comfort.

When the first snow flurries hit the ground is when we officially enter soup season. French Onion Soup has a special place in our hearts because it requires a central technique for good cooking—caramelizing onions. Browning or caramelizing onions is an exercise in patience and expands basic cookery chops in building flavor. It’s a cooking tenet applicable anywhere but should be mastered here in all its melty goodness. Try some more soups in our Best Soup Recipes of 2024!

History of French Onion Soup

Better known as soupe à l’oignon, this soup has been around since Roman times. Culinary legends as famous as Simone Beck, Louisette Bertholle and Julia Child have all fallen in love with classic onion soup recipes. Food writer Waverley Root is another soup lover. Going even further back, novelist Alexandre Dumas of Three Musketeers fame was also a fan. This soup gained popularity partially because of how easily accessible onions were to the poor in France. It’s simple and delicious for anyone, though, not just a medieval French peasant!

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A large bowl of french onion soup.

French Onion Soup

  • Author: Gabe Gomez
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Description

Enjoy a classic soup.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 3 sweet onions, thinly sliced
  • 2 cups beef stock
  • 2 cups chicken stock
  • 1 cup white wine
  • 1 tbsp all-purpose flour
  • Bouquet garni; thyme, bay leaf, and parsley
  • Pinch of kosher salt
  • Pinch of freshly milled black pepper
  • French baguette
  • 1 cup grated Gruyère

Instructions

  1. Add butter to a large pan, fold in onions and slowly saute until carmelized under low to medium heat. Caramelizing onion takes time and patience. Let the onions sit and stir occasionally to avoid sticking or burning. The onions should have a thick and syrupy consistency when ready, approximately 20 minutes.

  2. Once the onions are caramelized add wine and bring up to a low simmer for five minutes. Slowly fold in the flour to thicken the mixture.

  3. Warm broth over low heat in a separate pot and add to the onions slowly. Add bouquet garni, a pinch of salt and pepper, and bring to a low simmer.

  4. Prepare the oven broiler. Cut four slices from the baguette. Place four oven-proof containers on a baking sheet. Fill the containers with soup and add bread slices atop each container. Top each with grated Gruyère and broil in the oven for three and four minutes. Serve warm.

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Story and Recipe by Gabe Gomez
Photography by Sheri Silver

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Ring in 2025 with First Night Pittsburgh

By
Kylie Thomas
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0
A glowing lamppost from Pittsburgh's First Night celebration

One of the challenges of New Year’s Eve is finding a celebration that can appeal to everybody. Maybe you can’t drink like you used to, but your friends want to hit the clubs, so you want a pre-game activity you can all do together. Or maybe you’re bringing up a toddler and unsure what you can do that’s both family-friendly and celebratory. First Night Pittsburgh from the Pittsburgh Cultural Trust provides an all-night celebration with options for all ages.

First Night Festivites for the Kids

The night will start off with the Dollar Bank Children’s Fireworks Display at 6PM at the Highmark Stage at Penn Avenue and Stanwix Street. These fireworks kicking off the celebration with a bang over downtown. Plus, they’re early enough that kids can celebrate and still get to bed at a reasonable time. 

To keep the family fun going, try the Family Rave at 6:30-7:30PM at the Highmark Stage. At Liberty Magic on Penn Avenue, Luis Carreon will be doing exclusive shows all night to delight kids and adults alike with “A Glimpse of the Beast.” And, back by popular demand this year, the Ice Maze is fun for all ages. Nearby, kids can race LEGO cars, then enjoy the New Year’s Eve Parade through the Cultural District at 8PM.

Music and Entertainment Galore

See what your luck is like for 2025 with tarot readings at the Benedum Center from 6PM-10PM. Bring your questions to Dr. Amber Epps, owner of Arts & Crafts: Botanica & Occult Shop. Epps is joined by two other experienced tarot readers, artist Maggie Negrete and event planner and “solitary witch” Elizabeth Kivovitz.

Legendary Pittsburgh jazz musician Roger Humphries and his Big Band will be doing a tribute to Ray Charles starting at 6:30 PM. For more jazz, you can head to the Greer Cabaret Theater to hear Pittsburgh music mainstay of the Beehive era Phat Man Dee.

At the Highmark Stage, friend of TABLE Frzy will be ringing in the new year starting at 10:45 and going past midnight. Frzy is known for his lively energy and killer stage presence. But he also has a heart of gold. Take a look at our winter feature Frzy’s Gratitude Feast to learn a little bit about the man behind the swagger. The best part? Like many First Night events, it’s free.

VIP Options

But what if you want the VIP treatmet? If, like socialite and fraudster Anna Delvey once barked in Netflix’s Inventing Anna, you believe “VIP is always better,” you can get that special treatment at First Night. The pass includes access to gourmet stations, an exclusive VIP lounge, and complimentary parking passes for as low as $65.

A full list of First Night events is available via the Pittsburgh Cultural Trust’s website.

Story by Emma Riva
Photo via The Pittsburgh Cultural Trust

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Butterscotch Bread Pudding

By
Abdul Rafay
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0
A plated dessert featuring a thick slice of golden-brown bread pudding topped with caramelized peach slices and crumble, resting on a creamy butterscotch sauce on a white plate.

Desserts have a way of bringing comfort and joy, and few recipes capture that feeling better than bread pudding. Chef Steve Paul previously of Shadyside’s Acorn shares his unforgettable Butterscotch Bread Pudding—a rich, creamy dessert that’s perfect for the holiday season or any time you want to treat yourself.

What’s Different About This Butterscotch Bread Pudding?

What makes this bread pudding stand out is its balance of flavor and texture. Made with brioche or challah, velvety custard, and a decadent butterscotch sauce, this recipe is pure indulgence. The soft, custard-soaked bread pairs beautifully with the deep sweetness of butterscotch, while vanilla and cream add a luxurious finish.

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Holly Jolly Opera Torte by Andrea Carros-Schrenk, certified executive pastry chef and teacher at CCAC. - JUDGES' & PEOPLE'S CHOICE 2ND PLACE

Holly Jolly Opera Torte

  • Author: Andrea Carros-Schrenk
Print Recipe

Description

This holiday inspired version switches out coffee for pistachio, raspberry, and spiced orange. 

Ingredients

Scale

For the spiced joconde sponge:

  • 3.5 oz/99 g almond flour
  • 3 oz/85 g powdered sugar
  • 1 oz/28 g cake flour
  • 1 tsp/1 g ground cinnamon
  • 1 tsp/1 g ground ginger
  • 1 pinch allspice
  • 1½ tsp/4 g grated orange rind
  • .50 oz/7 g vanilla
  • 5 oz/142 g eggs
  • 4 oz/113 g egg whites (at room temperature)
  • .5 oz/7 g sugar
  • 1.5 oz/43 g unsalted butter, melted

For the orange syrup:

  • 5 oz/142 g water
  • 5 oz/142 g sugar
  • 1 oz/ 28 g orange juice concentrate
  • ½ vanilla bean (split lengthwise)
  • 2 star anise
  • 1 cinnamon stick

For the pistachio french buttercream:

  • 4 oz/ 113 g egg yolk (pasteurized preferred)
  • 1 oz/28 g sugar
  • 7 oz/199 g sugar
  • 1 oz/28 g corn syrup
  • 2 oz/56 g water
  • 18 oz/510 g unsalted butter (room temperature)
  • .50 oz vanilla
  • .50 oz/142 g pistachio paste (available online or at baking supply stores)

For the raspberry ganache: 

  • 4 oz/113 g heavy cream
  • 6 oz/170 g Ruby chocolate (coins or shaved, available online; can substitute with white chocolate but flavor changes )
  • 1 oz/28 g unsalted butter (room temperature)
  • 1 oz/28 g raspberry concentrate (available online)

For the dark chocolate and oil mixture:

  • 2 oz/56 g semisweet or bittersweet chocolate (coins or shaved)
  • .50 oz/14 g vegetable oil

For the dark chocolate and butter glaze:

  • 6 oz/170 g semisweet or bittersweet chocolate (coins or shaved)
  • 3 oz/8 g unsalted butter (room temperature)
  • 1.5 oz/43 g corn syrup

For the marzipan:

  • 2 oz/56 g almond paste
  • .50 oz/8 g corn syrup
  • 1.5 oz/43 g powdered sugar (sifted)

Instructions

For the spiced joconde sponge:

  1. Combine sifted almond flour, powdered sugar cake flour, spices, and eggs-whip until light and airy approximately 5 minutes.
  2. Separately whip whites to a soft peak-slowly rain sugar over whites and continue to whip to just firm peak-gently fold into spiced base. When meringue is almost incorporated, fold in melted butter, making sure to thoroughly blend throughout batter.
  3. Spread joconde sponge evenly over a Silpat lined ½ sheet tray.
  4. Bake at 400 degrees until till golden brown and just firm to the touch-time will vary based on oven used, normally no more than 10 minutes, cool completely. Carefully remove from Silpat and cut into three EVEN portions (approx. 5.5 inches x11.5 inches). Note: Freezes well, can freeze for easy removal from Silpat.
  5. This makes a thin joconde layer-if a slightly thicker layer is desired convert ingredients by 1.5x.

For the orange syrup:

  1. Combine all ingredients in a stainless pot, bring to a boil.
  2. Allow to cool, store in refrigerator until use.

For the pistachio french buttercream:

  1. In a mixer with whip attachment-whip egg yolks and sugar on high speed for 5 minutes to create a ribbon.
  2. Begin the syrup by combining sugar, corn syrup and water in a stainless-steel pot, brush down sides of pot with a wet brush before heating (to dissolve any sugar crystals on side of pot). Bring to a boil, continue to cook until registers 240 Fº, turn off heat.
  3. With the mixer on low speed-carefully pour syrup into (ribbon) yolk base in a steady stream-between the whip and side of the bowl-turn speed to high and whip till cooled (room temperature).
  4. With the mixer on low speed add butter to the cooled base, turn mixture up to medium speed-continue to whip until a smooth buttercream is achieved. Add vanilla and pistachio paste, mix to thoroughly incorporate.

For the raspberry ganache: 

  1. Bring heavy cream to a boil in stainless steel pot. Turn off heat, pour over ruby chocolate in a bowl, allow to set 5 minutes.
  2. Pulse with immersion blender or stir gently with wire whip.
  3. Add softened butter and raspberry concentrate, blend to incorporate.
  4. Refrigerate until use, with plastic wrap touching top of ganache, can be frozen.

For the dark chocolate and oil mixture:

  1. Melt chocolate either in a dry bowl over a water bath or in microwave.
  2. Add oil, blend to smooth.
  3. Does not require refrigeration, store at room temperature. Can be reheated.

For the dark chocolate and butter glaze:

  1. Melt chocolate either in a dry bowl over a water bath or in microwave.
  2. Add butter and corn syrup. Stir to incorporate. Should be easily pourable/spreadable consistency when used.
  3. Store in refrigerator.

For the marzipan:

  1. Combine almond paste and corn syrup thoroughly.
  2. Add powdered sugar until a smooth pliable consistency is achieved, may need more than amount in formula as almond paste texture varies by brand.
  3. Add desired color(s).
  4. Store in an airtight container at room temperature.

To assemble:

  1. Place a half sheet of parchment on work table-place one of the pre-cut joconde sponge layers on parchment.
  2. Thoroughly coat first joconde layer with warm chocolate/oil mixture-flip over onto parchment paper and brush other side of joconde with orange syrup. Pipe or spread an even layer of pistachio buttercream-approximately same thickness as the joconde layer.
  3. Place second joconde sponge on top of buttercream layer and brush with orange syrup, if buttercream seems soft refrigerate to firm before next step.
  4. Pipe or spread an even layer of the raspberry ruby chocolate ganache over soaked joconde layer-approximately same thickness as the joconde and buttercream layers. If ganache is a bit firm allow to soften to room temperature or loosen with a spatula.
  5. Place third joconde layer on top and brush with orange syrup. Apply an even layer of pistachio buttercream, approximately same thickness of previous layers.
  6. Place in refrigerator to set (may freeze at this point). When firm, place a clean piece of parchment paper on top of buttercream and flip assembled cake over using a sheet tray on top.
  7. Peel off the parchment paper from chocolate coated bottom and replace with a new piece of parchment paper. Flip back over and smooth pistachio buttercream top if necessary.
  8. Place cold assembled cake on a wire rack over a sheet tray.
  9. Pour the dark chocolate/butter glaze (should be a fluid consistency) over top of firm buttercream. Quickly spread with an offset palette knife to coat and achieve a smooth even finish. Place in refrigerator to set.
  10. Once the chocolate/butter glaze is set, using a warm knife, square off sides of cake, cleaning knife after each cut. Slip off parchment paper and place on same size cake board or desired serving platter.
  11. Complete with a festive garnish of marzipan holly and fresh raspberries. Optional: additional chocolate décor garnish.

Notes

After use vanilla bean for the orange syrup, it may be rinsed, dried and reused for vanilla sugar.

Over whipping the french buttercream will eventually melt the buttercream. Completed buttercream may be stored in either the refrigerator or freezer-allow to temper to room temperature before rewhipping.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Recipe by Steve Paul
Photo by Brittany Spinelli

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