He eventually developed a line of desserts under the name Céleste that featured strawberry, rhubarb, and passion fruit.
The cheesecake bears his name. I asked Pierre a few weeks ago whether he could remember the precise day when all of this happened. She was “a young woman now,” he claimed, but he wasn’t certain.
I was glad to see him hold on to the moniker since he was patiently waiting for the appropriate moment for inspiration and reality to collide.
While Pierre is patient, some of the best ideas I’ve ever had came from hastily scribbled notes and “what if” mutterings. I had a dream about a cookie with jam on top and streusel on the sides in the city of dreams, Paris, therefore I made it.
I wrote down the ingredients for the Bee’s Knees I once shared with a friend in my notepad and later made them into a savoury snack. I’d never used gin in baking before.
On the basis of the fish with miso-maple syrup glaze that I served for dinner the previous evening, I recently made a loaf cake.
It is strange that something salty may inspire a cake for breakfast or that something sweet could be inspired by something salty. Miso and maple syrup seemed to go well together because they are both semi-sweet and savoury.
For me, maple syrup and honey both err on the side of sweetness. It has a hint of sharpness and bitterness to it. It seems to me that the reason it pairs so well with salty foods, like miso in this cake, is due of its teeter-tottery nature.
The “fifth flavour,” often known as umami, is constantly referred to when discussing miso. Despite being salty, the flavour has a spooky, frightening sense.
The Haunting Power of Miso-Maple Loaf Cake
An powerful flavour that is impossible to ignore yet is adaptable enough to go well with a variety of ingredients.
My initial intention with miso and maple was to highlight their sweetness. They persisted in their position despite my objections, so I gave in.
Despite its name, the cake I made is sufficiently savoury to pair with a slice of Cheddar and the warm jam I added on top. When I have a tangerine on hand, I substitute its zest for the orange rind in the batter because it has a somewhat stronger flavour.
The crumb, which has a good coarseness to it, is softened by the addition of buttermilk to the batter, which gives it tang. Thanks for reading our article The Haunting Power of Miso-Maple Loaf Cake.