|Food and Wine's milk chocolate tart with pretzel crust a la Marly|
Now that this blog's grad school hiatus is officially over, I can tell you about one of my all-time favorite pleasures. It is the taste of salty and sweet on the palate, and here are just a few of the ways to enjoy this:
- the Canadian tradition of dipping bacon into maple syrup
- a cheese plate with wine and some salty & sweet accoutrements
- adding plain M&Ms to movie theater popcorn (some prefer M&M peanut)
- the trend of adding salt to caramel and other desserts: 1) here is a recipe for a caramel sea salt tart from Saveur magazine in 2009; 2) you can buy bittersweet sea salt chocolate chip cookies online now from Saint Cupcake in Portland, and you should! One of the best cookies I ever tasted.
So it makes perfect sense that in the last few years pretzels have become the new salt, and therefore the new darling of pastry chefs. Incorporating pretzels into desserts is the rage, and customers are as happy to find such desserts as they were in the '90s when restaurants started putting s’mores on menus. My initial exposure to pretzels in cuisine was in the '90s too, when I read about chef David Burke's unique new dishes like angry lobster and chicken with a pretzel crust. His creative use of "pretzel as menu ingredient" was definitely ahead of its time.
|Sprinkles peanut butter pretzel chip|
|Mesa Grill's chocolate pretzel tart|
|Marly's dipped pretzel cookies|
Until we eat again,