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Eugenia Bone
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Eugenia Bone is the author of three cookbooks, the most recent of which is Well-Preserved: Recipes and Techniques for Putting up Small Batches of Seasonal Foods (Clarkson Potter, 2009). She has written about food and wine for many national publications, including Gourmet, Saveur, Food & Wine, and The New York Times. Eugenia also writes a preserving blog for the Denver Post called Well-Preserved Colorado, and is writing a book about mushrooms, Mycophilia (Rodale, 2011). Cookbook author |
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 I tend to be curious about unusual preserves, so when I was at the bakery La Bella Ferrara on Mulberry Street in Manhattan a few weeks ago (not to be confused with Ferrara, the big café on Grand), I noticed they were selling beautiful jars of mini babas, a brioche-shaped yeast bread soaked in rum. Once home, they proved to be perfectly boozy, just sweet, slightly sticky tender little knobs of spongy cake that, after opened, hold in the refrigerator for weeks. Now I always have a jar on hand, to serve with a scoop of vanilla ice cream for company or just to eat when in a bon-bon frame of mind. You can also find jarred rum babas at Buona Italia and various online sources, including Alesci’s and Lavish Treats. |
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