Cannoli Shell
1/4 cup + 2 tablespoon sugar
2 tablespoon AP flour
2 teaspoon cocoa powder
3 tablespoon butter
1/4 cup + 1 tablespoon honey
1/4 cup pistachios, chopped finely
a pinch of salt

- Whisk together sugar, flour, and cocoa powder, and set aside.
- In a heavy bottom pot, warm butter over medium heat. Once melted, stir in sugar, salt, and honey. Let cook for 30 seconds, stirring constantly until sugar is dissolved and mixture is homogenous. Remove from heat, stir in flour mixture, followed by pistachios.
- Store mixture covered in airtight container and refrigerate until later use.
- Preheat oven to 320 degrees. Spoon batter into balls, 12 grams each, and place them on sheet pan lined with a silpat, allowing 2” on each side for spreading. When tuile is flat, bubbling, and browned, remove sheet pan from oven and let cool for a minute. Pick up batter with your hand or small offset spatula, flip it over so it’s top side down, form into a tubular mold using a 1/2” cannoli rod or a marker. Continue with the remaining circles. If the shell is too hard to roll, put back in oven for a few seconds to soften up.
- Repeat the entire baking process with the remaining batter.

Ricotta Filling
3 tablespoons pistachios
3 tablespoons slivered almonds
2 tablespoons dried apricots, diced 1/8”
4 dried dates, seeded, diced 1/8”
2 tablespoons candied ginger, diced 1/8”
1 egg white
1/3 cup confectioner’s sugar
a pinch of salt
1/2 cup ricotta
1/2 cup cream

- Toss together dried fruit and nuts.
- Beat egg whites with sugar until frothy, add sugar and salt and whip till soft peaks.
- Fold in dried fruit and nuts and form mixture into clusters about 1 tablespoon each. You should have about 20 pieces. Bake in preheated 325 degree oven until top is very lightly browned and dry to the touch, about 4 minutes. Let cool completely. In the meantime, whip cream till soft peaks.
- In a bowl, use a spatula to stir the ricotta until loosened. Break 8 pieces of the fruit/ nut clusters into the ricotta and stir gently to mix. Fold in whip cream. Save the remaining pieces for snacks later or the next time you make the recipe.
- Transfer filling in a piping bag with a 1/3” wide tip. Pipe filling generously into cannoli shells , making sure it runs from the center out, finishing up on both ends so the filling abundantly oozes out each end.
Place filled cannoli in a container, cover with lid, and store in freezer until serving.
- When serving, place cannoli in stack of 3 in the center of plate, and dust with confectioner’s sugar.

Cannoli Assembly
- Pipe filling generously into cannoli shells , making sure it runs from the center out, finishing up on both ends so the filling abundantly oozes out each end.
Place filled cannoli in a container, cover with lid, and store in freezer until serving.
- When serving, place cannoli in stack of 3 in the center of plate, and dust with confectioner’s sugar.

4 eggs, separated
120 grams bittersweet chocolate, such as valrhona manjari
1 shot espresso or 1/4 cup strong coffee
1/2 cup sugar
1/8 teaspoon salt
2 tablespoon soft butter
2 tablespoon sugar in the raw
1/3 cup nutella
1/3 whipped cream
3 tablespoons toasted hazelnuts, roughly chopped

- Melt chocolate over a double boiler, remove from heat, whisk in yolks, and coffee and let side aside until cool.
- Whip whites with sugar until meringue.
- Use half of meringue to lighten the chocolate mixture. Fold in the rest.
- Brush generously a 9” skillet or cake mold with butter and line with sugar in the raw.
- Transfer cake into the pan and bake in preheated 350 degree oven until done; top should be dry, and tester comes out clean, about 22 minutes. Let cool until room temperature.
- Once cake is cooled, spread top of cake with nutella in a circle, leaving 1/2” rim on the outside. Create an inner circle with whipped cream. Take a knife and cut cake into 8 slices, cutting from inside out. Top tort with chopped hazelnuts. Refrigerate and bring to room temperature before serving.

These chewy chocolate cookies are wonderfully aromatic, perfect for holiday parties or seasonal gifts. The rich chocolate and freshly ground spices give them familiarity and warmth; putting those things together supplies an extra little thrill.

Chef’s Tip: Don’t make these cookies too big. They’re cuter when small and the flavors and texture are best enjoyed in a single bite.

2 tablespoons canola, vegetable, or other neutral oil
1 ounce bittersweet chocolate, chopped
1 teaspoon grated fresh ginger
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
1/3 cup (54 grams, 2 ounces) all-purpose flour
1/4 cup (56 grams, 2 ounces) almond flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1 egg
1/2 cup (106 grams, 3 3/4 ounces) sugar
1/2 teaspoon vanilla extract
1/2 cup (55 grams, 2 ounces) confectioners’ sugar

1. Put the oil, chocolate, both gingers, cardamom, cayenne, and salt in a double boiler or in a heatproof bowl set over a saucepan of gently simmering water and melt the chocolate, stirring occasionally. Remove from the heat and cool completely.
2. Sift together the flours, cocoa powder, and baking powder and set aside. When the chocolate mixture has cooled to room temperature, add the egg, sugar, and vanilla extract. Stir just until combined; do not let the sugar dissolve.
3. Gently fold the flour mixture into the chocolate mixture until well-incorporated and transfer the resulting dough to a large sheet of plastic wrap. Flatten into a 1-inch thick disc, wrap tightly, and chill until hard, at least 2 hours or up to 5 days.
4. When ready to bake, preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Put the confectioners’ sugar in a small mixing bowl. Pinch off a piece of dough and form it into a 1/2-inch ball. Roll the ball in the confectioners’ sugar until well-coated. Repeat with the remaining dough and put the coated balls 1 inch apart on the baking sheet. Bake until the top looks cracked and is dry to the touch, 10 minutes. Cool on a cooling rack and serve or store in an airtight container for up to 2 days.

Truth be told, I was completely shocked at the popularity of and critical acclaim for this dessert. Before Spice Market opened, Thai Jewels kept getting bumped from the menu because the consensus among the chefs was that it was too “weird.” But Jean-Georges Vongerichten liked it, so it got the green light. Good thing, too. New Yorkers can’t seem to get enough of this slushy delight.

The inspiration for this dessert is the endless variations on shaved-ice snacks enjoyed in street markets throughout Asia. At its core, the dish is just a mess of tapioca dumplings, crushed young coconut juice, and chilled coconut sauce. I found that fragrant jasmine flowers, in the form of Mali syrup, pair perfectly with earthy and aromatic vanilla beans. Adding vibrant tropical fruits turns this dessert into a veritable greenhouse of goodness.

Chef’s Tip: If you can’t find red sala syrup, you can substitute grenadine.

Thai Jewels:
2/3 cup (112 grams, 4 ounces) palm sugar
1 vanilla bean, split lengthwise and seeds scraped
1 3/4 teaspoons salt
1 tablespoon mali syrup
9 ounces (252 grams) fresh waterchesnuts, peeled and cut into 1/4-inch dice
1/2 cup (113 grams, 4 ounces) red sala syrup, preferably Hale Blue Boy brand
1/2 teaspoons green pandan paste, preferably Koepoe-Koepoe brand
3 cups (354 grams, 12 2/3 ounces) tapioca flour

Coconut Sauce:
1 cup (212 grams, 7 1/2 ounces) sugar
1 teaspoon salt
3 1/2 cups (875 grams, 31 ounces) coconut milk
2 vanilla beans, split lengthwise and scraped
1 cup (224 grams, 8 ounces) whole milk

2 2/3 cups (597 grams, 21 1 /3ounces) frozen coconut juice, thawed, coconut pieces removed and sliced, and juice refrozen
1 cup quartered palm seeds, rinsed and quartered
1 cup thinly sliced jackfruit
1 cup diced red papaya

1. To make the tapioca dumplings: put the palm sugar, vanilla seeds and pod, and 1 1/4 teaspoons salt in a medium saucepan with 1 cup water. Set over medium heat and cook, stirring occasionally, until the sugar is melted, 5 minutes. Remove from the heat, stir in the mali syrup, cool to room temperature, and set aside.
2. Meanwhile, divide the waterchesnuts between 2 mixing bowls. Add the red sala syrup to one bowl and the green pandan paste to the other and mix well to coat and color the waterchesnuts. Let sit for at least 10 minutes or cover and refrigerate overnight. Drain the waterchestnuts, reserving the soaking liquid in two large bowls and keeping the red and green waterchestnuts separate. Add 1/3 cup of the reserved palm sugar syrup to each of the two soaking liquid bowls.
3. Bring a large pot of water to a boil and add the remaining salt. Meanwhile, toss the red waterchesnuts with half the tapioca starch in a strainer. Shake vigorously to coat well, but also to remove any excess starch, which can cause clumping. Add the red waterchesnuts and cook over high heat, stirring constantly, until they float to the surface, 5 minutes. Drain, transfer to a large bowl of ice and water, and cool completely. Drain again and transfer to the reserved red syrup. Repeat with the green waterchesnuts, putting them in the green syrup after cooling.
4. To make the coconut sauce: put the sugar, salt, coconut milk, and vanilla seeds and pod in a medium saucepan. Set over medium heat, bring to a simmer, stirring occasionally, and cook until the sugar melts. Remove from the heat and stir in the milk and the remaining palm sugar syrup. Transfer to a container with a tight lid, cover, and refrigerate until completely chilled.
5. To assemble: transfer the coconut juice to a sturdy, large plastic bag and pound the frozen juice with a heavy skillet until it becomes finely crushed ice. Drain the waterchestnuts and toss with the coconut meat, palm seeds, jackfruit, and red papaya. Divide the coconut ice between your serving bowls and top with the red and green jewels and mixed fruit. Shake the coconut sauce until foamy, divide among the serving bowls, and serve immediately.

Recipe taken from
The Sweet Spot: Asian-inspired desserts (William Morrow, 2007)
By Pichet Ong

Note: I used a rectangular tart shell for the tart pictured.

Tart Dough:
1 cup (1/2 #) butter, room temperature
1/3 cup confectioner’s sugar
1/8 teaspoon salt
1/4 teaspoon vanilla
zest of 1 grapefruit (which may be used later for segments)
1 egg
2 cups AP flour
1 cup almond flour

- In bowl of mixer, paddle together butter, sugar, salt, zest, and vanilla until combine.
- Add eggs and beat for another minute, scraping the bowl once half way through to ensure even mixing.
- Add flour and mix the dough on low speed until combined. Remove dough from bowl onto a clean work surface and form dough into 2 pieces. Wrap each piece with plastic wrap and refrigerate for at least 4 hours.
- Butter a 8” tart ring (1/2” high) with soft butter and place ring on a flat sheet pan lined with parchment paper. One a lightly floured work surface, roll one of the pastry pieces out to about 1/8” thick and 12” wide, rotating the circle a quarter-turn with each roll. Lightly flour the surface of the dough and loosely roll the dough around the rolling pin. Unroll the dough into the tart ring and press the edges up along the sides, trimming off any excess. Place sheet pan in refrigerator to let the dough rest.
- Reserve the other piece for another pie.

Almond Frangipane:
1/4 cup butter
2 tablespoons cream
Zest of 2 oranges (which may be used later for segments)
1/4 cup brown sugar
1 egg
1/2 teaspoon vanilla extract
1/8 teaspoon ginger powder
1/2 cup almond flour
1 tablespoon AP flour

- In a pot, brown butter, then stir in cream, and set aside to cool. Directly zest orange on top of the brown butter as it is sitting.
- In a mixing bowl, whisk together sugar and brown butter until a paste is formed. Beat in egg, followed by vanilla, ginger, almond meal and flour. Leave pastry cream out until use.

Assembly
3 tablespoons sliced almonds
Segments of 2 grapefruits
3 tablespoons apricot jam
1 tablespoon disaronno amaretto
A pinch of maldon salt
1 tablespoon confectioner’s sugar (optional)

- Preheat oven to 350 degrees. Working quickly, spread frangipane all over the tart evenly. Arrange grapefruit segments on top in concentric arrangement, covering the tart entirely, pressing down gently so the fruit sticks to the frangipane.
- Bake tart at bottom rack of oven for 20 minutes total, until crust and filling are golden brown, scattering sliced almonds on top and rotating the pan 12 minutes in. While tart is baking, mix apricot jam with amaretto and 1 tablespoon of warm water just to break it up.
- Brush top of tart with with apricot syrup, sprinkle maldon salt all over on top, and let tart cool for 10 minutes before removing the ring. Let tart cool to room temperature and sift confectioner’s sugar all over on top before serving.

This is my version of the Sticky Toffee Pudding, which has origins in Ireland and is one of the most popular desserts in America. It is a combination of dates in the cake recipe and molasses or easy to find brown sugar that gives the cake a gooey sticky consistency. I think it is a great dessert with a spicy adaptation through the double use of ginger. Adding rum to the sauce when it is slightly cooled makes for a more potent sauce. It is important to glaze the cake generously with sauce so it is absorbed into the cake for a more sticky result.

Ginger Date Pudding Cakes:
2 1/4 sticks (1 cup, plus 2 tablespoons, 250 grams, 8 3/4 ounces) unsalted butter, room temperature, plus more for greasing
6 (143 grams, 5 ounces) dried dates, preferably Medjool (or persimmon)
1 1-inch piece fresh ginger, cut into 1/4-inch slices
1/4 teaspoon salt
1/2 vanilla bean or 1 teaspoon vanilla extract
1 teaspoon baking soda
2/3 cup (133 grams, 4 5/8 ounces) sugar
1/3 cup (140 grams, 1 5/8 ounces) candied ginger
1 orange
1 3/4 cup (223 grams, 8 ounces) all-purpose flour
1 teaspoon baking powder
1 large egg

Rum Walnut Toffee Sauce:
1 1/2 cups (149 grams, 5 1/4 ounces) walnut halves
1 1/4 sticks (1/2 cup, plus 2 tablespoons , 133 grams, 4 5/8 ounces) unsalted butter
1 cup (233 grams, 8 ounces) heavy whipping cream
1 1/3 cup (253 grams, 9 ounces) dark brown sugar
1 1-inch piece fresh ginger, cut into 1/4-inch slices
1/4 teaspoon salt
1/2 vanilla bean
2 tablespoons dark rum

Optional: Sweetened Condensed Milk Whipped Cream

1. To make the cake: Preheat the oven to 350ºF. Generously butter an 8-inch round cake pan, line the bottom with parchment, and butter the paper.
2. Put the dates, fresh ginger slices, and salt in a small saucepan. Spilt the vanilla bean in half lengthwise with a sharp knife and scrape out the seeds with the knife’s blunt edge. Add the pod and seeds to the saucepan with 1 cup water. Bring the mixture to a boil over high heat and cook for 10 minutes. Turn the heat to low, stir in the baking soda, and cook for 3 minutes. Remove from the heat and remove the dates from the saucepan, reserving the cooking liquid. When the dates are cool enough to touch, remove the skins and pits.
3. Put the butter, sugar, and candied ginger in the bowl of an electric mixer fitted with the paddle attachment. Zest the orange directly onto the mixture and mix on medium speed until creamed well, 2 minutes. Add the dates and cooking liquid and mix on medium speed until the dates are broken up and everything is well-incorporated, 2 minutes.
4. With the machine running, add the flour and baking powder. When there are no more traces of flour, add the egg and mix just until everything is blended, 1 minute. Transfer to the cake pan and bake until a tester inserted comes out clean, 35 minutes. Cool in the pan for 5 minutes, then invert onto a cooling rack and cool completely.
5. Meanwhile, make the sauce: Put the walnuts on a rimmed baking sheet and put in the oven on a rack under the cake. Toast until golden brown and fragrant, 7 minutes. Remove from the oven and cool completely.
6. Put the butter, cream, brown sugar, ginger, salt, and 3 tablespoons water in a medium saucepan. Split the vanilla bean in half lengthwise with a sharp knife and scrape out the seeds with the knife’s blunt edge. Add the vanilla pod and seeds to the saucepan and bring to a boil over medium-high heat, whisking occasionally. Simmer until saucy and caramelized, 15 minutes, then remove from the heat and remove the ginger slices.
7. Stir in the toasted nuts and return the mixture to a boil. Simmer until thick and sticky, 5 minutes, then remove from the heat and cool. When cool enough to touch, stir in the rum. To serve, cut the cake into wedges and spoon the warm sauce all around. Top with a dollop of Sweetened Condensed Milk Whipped Cream, if so desired.