• Cookie-Winner004-550x366

    Blue Ribbon Jumbles

    BY:Josh and Brent

    We were so honored to be asked to judge the Chocolate Jumbles competition at the county fair this year. Jumbles–a spicy cookie made with molasses, nutmeg and clove–were common in Europe as early as the 17th century and were prepared by twisting the thick dough into shapes and then boiling. The jumble made its way […]

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  • Red Currant Jelly

    BY:Josh and Brent

    What does the color red taste like? For centuries, most Westerners would have probably answered “red currant jelly.” While red currants might be difficult to find in your local grocery store today, they were once a staple fruit in their native origin, Western Europe. Their relative ease of cultivation, and resistance to disease and pests […]

    Read More Posted In: Dessert / Featured / Food & Wine / General / Side Dishes & Salads / Vegetarian
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    Old Fashioned Gooseberry Pie

    BY:Josh and Brent

      Everyone knows how much we love pie at Beekman 1802 Farm. And even though we’re always trying some new experiments with our pies, we always agree that the more traditional the recipe, the better it tastes. Why do grandma’s recipes turn out best? Because she experimented in her youth too, and realized that her […]

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  • sweet tart

    Cherry, Forever

    BY:Josh and Brent

    No fruit signals the beginning of summer at Beekman 1802 farm more than the pie cherry. Over the years we’ve made Sour Cherry Pie Sour Cherry Scones Sour Cherry Strudel Sour Cherry Sorbet Sour Cherry Caflouti and even Sour Cherry Bounce But we’re certainly not the first to carry out a love affair with the […]

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  • aroseisaroseisa

    Rose Petal Custard Puffs

    BY:Josh and Brent

    We have several very old cottage rose bushes in the garden at the Beekman, and each time we pass by their intoxicating blooms we wonder “how can we capture that in a recipe?” Of course there are lots of rose recipes out there already. Tea breads. Rose jellies. Candied roses. But we wanted to try […]

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  • strawberryrhubarb

    Strawberry Rhubarb Pie with Hazelnut Crumble

    BY:Josh and Brent

    We used to be very anti-strawberry rhubarb pie. We thought there was something…oh…weak about adding strawberries to rhubarb. If you’re not (wo)man enough to handle a straight rhubarb pie, then maybe you shouldn’t be eating rhubarb in the first place, you know? A plain rhubarb pie has always been the first fresh fruit pie we […]

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    Mother’s Day Cake

    BY:Josh and Brent

    For Mother’s Day this year we wanted to create a cake that is as fabulous as our moms. Which is pretty darn fabulous. This floral yellow cardamom cake has strawberry rhubarb sauce between layers and is held together with a delectable caramel buttercream icing (courtesy of our friends at Baked NYC and their awesome Baked […]

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  • rolllwithit

    Chocolate Roulade

    BY:204 Main

    In the morning before the kitchen at 204 Main begins to heat up, I like to make the desserts for the day. I’ve been making chocolate roulade for the last twenty years and, still, Jim and I look forward to a left-over end. It’ s a favorite of mine because of the short list of […]

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  • bavariancream

    Bavarian Cream with Strawberry Coulis

    BY:Josh and Brent

    We love classic desserts. They’re too often overlooked for the dessert-fad-of-the-moment. But really…isn’t it a little more impressive to serve a Bavarian Cream dessert at your next dinner party than a sprinkle cupcake lollipop? Bavarian Creams are usually a chilled, molded dessert. They’re probably best defined by their unique creamy-but-firm texture, which comes from a […]

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  • toastedhazelnutsonpan

    Hazelnut Meringue Roulade with Honey Sour Cream & Raspberry Coulis

    BY:Josh and Brent

      Meringues, like their distant cousin the marshmallow, are something you either love or you happily pass by on your way to more substantial desserts. There are various forms of meringues, but the most popular is probably the french meringue, which is simply vigorously whipped egg whites and sugar that is slowly baked in low […]

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