Taste from Afar: Erin and Gray's Favorite Holiday Treats

Gooey Butter Cake - St. Louis, Missouri 

Rumor has it that Gooey Butter Cake was first made when a baker mixed up the portions of butter and flour while making a traditional cake. The result ended up being one of the most popular desserts in the city. Gooey Butter Cake is a dense cake made with butter, cake flour, light corn syrup, and sugar that stands about an inch tall. And much like the beloved St. Louis cheese, Provel, it can be a bit of an acquired taste. Nevertheless, it remains a staple of the city found in every bakery and grocery store. It is not without its controversy however, many online recipes call for it to be made with boxed cake mix, and others call for cream cheese, but as one commenter put it, “I want to warn everyone that if you eat a gooey butter that was made from a yellow cake mix, it's a sad copy. If you eat one that is made with cream cheese, it is an abomination.” True Gooey Butter Cake is simple in its ingredients and worth the buttery indulgence. For me, it’s a taste of home and one I can never pass up. - Erin

Here are two recipes for inspiration: https://creative-culinary.com/st-louis-gooey-butter-cake-recipe/

https://cooking.nytimes.com/recipes/1014032-st-louis-gooey-butter-cake (paywalled)

Port Wine Pear Meringue Puddings - Northern Portugal

My favorite chef in Portugal, Ana Guimarães, runs a small lux inn called Rinoterra Minho near our home there. One winter night, she placed this particular dish in front of me and watched curiously as I took a bite. Not normally a fan of merengue textures, I immediately took a flight of fancy from the delicate and evocative flavors. Served in a small glass coupe, a cloud of light pink topped the spiced sweet fruit pudding beneath, a total evolution of the traditional red wine-braised pear. I had to know how to make it. And of course, she took me into the kitchen to show me. Now, it’s a favorite treat that I make for friends when they come over on chilly evenings. - Gray

Ana’s Recipe:

4 firm pears

2 tbsp butter

1 stick + 1 tsp cinnamon (preferably Vietnamese Royal Cinnamon)

200 ml (½ a can) sweetened condensed milk

200 ml evaporated milk

¼ c. sugar

100 ml ruby port wine

4 egg yolks + 2 egg whites

Pinch of salt

1. Make a pear compote: Skin and slice the pears. Saute them in butter with some cinnamon until softened. Cool.
2. Make a custard: Bring the two milks to a boil in a small saucepan. Temper in 4 egg yolks and continue to cook on low while whisking until it forms a thick custard. Cool.
3. Make a port wine merengue: In another small saucepan, reduce your port wine and sugar until it becomes a syrup. Cool completely. Then, in a mixer, beat your 2 egg whites and salt, slowly drizzling in the cooled syrup until stiff, light pink peaks form.
4. Layer in individual glass coupes: a few slices of pear, cover with the custard, and then top with the pink merengue. Chill until served, at least several hours. You can optionally torch the top of the merengues if you prefer a char. Ideally this is served with a small glass of port wine.

Photo Source: NYT, Small Town Woman

Syllogi’s ‘Musings’ is a series helping you paint a picture of a destination while traveling from your living room. From relevant books and articles, inspiring movies and tv shows, to songs and even treats and dishes, our goal is to curate a sensory experience that will prepare you for an upcoming trip, reminiscence on adventures past, or simply to envision a place that exists in your bucket list fantasies.