Herriott Grace

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Herriott Grace


PLUS, we're supporting the work done by POV 3rd Street, including their mentorship and education for marginalized youth who have an interest in the film and media industries. To that end, Michael and I have contributed a gift set to their current fundraising auction, including some of our favourites from the HG shop. Online auction closes on February 9, 2017 at 6pm EST and is live now! See a list of what's included below as well as in the last photo in this post.

Herriott Grace

What’s included:
4 Stoneware + Porcelain Dinner Plates handmade for HG by Sue Paraskeva
4 Stoneware + Porcelain Cups handmade for HG by Sue Paraskeva
4 Stoneware + Porcelain Bowls handmade for HG by Sue Paraskeva
The Gjelina Cookbook
Dinner at the Long Table
Set of 3 Herriott Grace Beeswax Candles
Retail value of $1000+ (see photo below)
Link to the auction here.
xo, N

Herriott Grace Online Auction 

I love crème caramel for its simple perfection. Its just-held-together texture and its pretty shine when turned out of the mold. I also love that Mimi included a recipe for it in her beautiful new book, French Country Cooking and that that recipe is one her grandmother used to make. I can imagine her making it in a small kitchen in a picturesque village in the south of France. Perfect.
xo, N

Herriott Grace


Crème Caramel

Reprinted from FRENCH COUNTRY COOKING Meals and Moments from A Village In The Vineyards by Mimi Thorisson. Clarkson Potter Publishers, NYC, 2016. [my optional notes in square brackets]

Crème brûlée is just as iconic and equally famous in world of French sweets but there is something distinctly old-fashioned about crème caramel. I will always associate this dessert with my sweet little grandmother Sérphine, who made it every Sunday in the South of France. This is her recipe, which I've made again and again until I figured out any pitfalls and perfected it. Now I can make Crème Caramel that does justice to my grandmother, and so can you.

Herriott Grace  

1 cup / 200 g sugar

1 cup / 240 ml heavy cream [I substitute 10% cream]
1 cup / 240 ml whole milk [I substitute 10% cream]
1 vanilla bean, split lengthwise, seeds scraped and reserved
1 teaspoon lemon zest [optional]
pinch of fine sea salt
4 large eggs
1/4 cup / 50 g castor sugar

1. Have ready an 8-inch / 20 cm fluted brioche mold or other decorative ovenproof mold. [I've made with both 1 tin or 8 individual tins, I especially like using straight sided loaf tins, pictured in 1st 2 photos.]

2. MAKE THE CARAMEL. In a medium saucepan, melt the sugar over medium heat without stirring. Once the sugar has dissolved, boil until the color turns uniformly dark amber. Remove immediately from the heat and carefully pour it into the mold. Swirl the mold in a circular motion so the caramel coats the entire bottom. Once the caramel is cool, butter the sides of the pan (this will facilitate the unmolding later). [If you're new to making caramel for crème caramel, here's a great video from MSL with good tips. And some more from BA here.]

3. Preheat the oven to 300˚F / 150˚C. Bring a kettle of water to the boil.

4. MAKE THE CUSTARD. In a large saucepan, combine the cream, milk, [or 10% cream] vanilla bean and seeds, lemon zest, and salt over medium hear until hot but not boiling.

5. In a large bowl, whisk together the eggs and sugar until pale and fluffy. When the milk is hot but not boiling, discard the vanilla pod and slowly whisk the liquid into the egg mixture. [Strain mixture through a fine sieve]. Gently pour mixture into the mold. [I do this once the mold is in the baking dish.]

6. Set the mold in a roasting pan or deep baking dish. [Set the roasting pan on the middle rack in your prepared oven.] Gently pour boiling water into the roasting pan to come halfway up the sides of the mold. Bake until the custard is set in the centre, about 50 minutes. Remove from the water bath and let cool completely. Refrigerate for at least 1 hour, until cooled. 

7. To serve, gently loosen the sides of the custard with a butter knife. Invert a rimmed serving dish (make sure it is deep enough to hold the caramel sauce) on top and gently turn everything upside down. Remove the mold. Serve each portion with a few spoons of caramel sauce.


Herriott Grace

From the HG Shop:
Porcelain Dessert Platters (which are also available as plates!)
Photos: Nikole Herriott


Drunken Sailor Chocolate Cake

Herriott Grace Chocolate Cake
If you're looking for a cake that feels like a celebration, this is it. It's decadent in the best way and perfect served in tiny slices or as the recipe suggests with a handful of spoons. I've successfully made it day of and the day before with excellent results. Also, I think it'd be perfect for New Year's Eve.  Happy Holidays! xo, N


PS: here's the cake sliced the first time I made it and eaten just with spoons the second time! So good.


Herriott Grace Chocolate Cake 

From the HG Shop in this post:
Dinner at the Long Table (shot by Michael and me!)
Porcelain Mixing Bowls

Chocolate Cake

Reprinted from DINNER AT THE LONG TABLE by Andrew Tarlow & Anna Dunn with Scarlett Lindeman. Ten Speed Press, 2016.

This recipe comes from the Stars Desserts Cookbook by Emily Luchetti, albeit slightly altered, because we always like to sneak in a but more booze. Serve this cake late at night, with eight to ten spoons. No plates.

6 oz bittersweet chocolate, chopped
10 T unsalted butter
3/4 dark rum
4 eggs, separated
1 1/2 cup sugar
1 cup all-purpose flour
1/2 t kosher salt

8 oz bittersweet chocolate, chopped
1 cup heavy cream

Preheat the oven to 350˚F. Line a 9" cake pan with parchment paper. Melt the chocolate, butter, and rum in a double boiler. Set aside and let cool slightly. In a bowl, whisk the egg yolks and 1/2 cup plus 3 T sugar until thickened, about 3 minutes. Stir in the melted chocolate mixture, then the flour and salt. Put the egg whites in the bowl of a stand mixer and whisk on medium until frothy, then continue whisking until soft peaks form. Add the remaining 1/2 cup sugar plus 1 T and continue whisking until stiff peaks form, about 5 minutes. Fold 1/3 of the egg whites into chocolate batter, then fold in the remaining whites. Pour the batter into the prepared pan cake pan. Bake until a toothpick or cake tester inserted into the centre of the cake comes out clean, 30-35 minutes. Let cool to room temperature [Let cake cool completely in the ring].

In the meantime, make your glaze. Melt together the chocolate and heavy cream in a double boiler. Set aside and let cool to room temperature. When your cake is cool. unmold it, place on a cake stand, and remove the parchment paper. Frost the cake with the glaze. Hold on to the spoons for an hour before releasing to the hounds.

I love this cake.
It's a basic pound cake, so it's easy to make
but the simple addition of sliced apples
makes it just a little more special.
I've adapted the recipe just slightly by adding 
a layer of sliced apples in the centre
between the batter
and then again on top,
pressing both down in the centre
to keep them as flat as possible while baking. 
I also grind the almonds loosely in a mortar & pestle
to give the finished cake a bit of a rustic feel.
Once baked I dust with confectioners sugar before serving.
It's great warm from the oven with a scoop of ice cream
or toasted for breakfast on day two.



In this post from the Herriott Grace Shop:
-Stoneware + Porcelain Side & Cake Plates
-Hand Carved Wooden Spoon



Everyday Apple & Almond Cake

Reprinted and slightly adapted from Bon Appétit's, Cardamom Pound Cake Recipe by Rebecca Jurkevich, August 2013.

Part of what gives this cake its light texture is beating the butter and sugar well, so don't rush this step.

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
1 1/2 tsp. baking powder
1 tsp. ground cardamom
1 tsp. kosher salt
1/4 cup whole milk
1/2 cup crème fraîche
1 cup sugar
3 large eggs, room temperature
3/4 tsp. vanilla extract (I omit the extract & use the contents of 1 vanilla bean)
1 tsp. almond extract
1/4 cup loosely ground skin on almonds (I use a mortar & pestle for this)
2 cups all-purpose flour plus more for pan
2 small/medium green apples, cored and sliced (I added these)


Place a rack in middle of oven and preheat to 350°. Butter a 9x5x3” loaf pan; line bottom and long sides with a strip of parchment paper, leaving overhang. Butter parchment and dust pan with flour, tapping out any excess. (I often make two cakes from one recipe, 1 in a 6" springform and 1 small loaf. The recipe works well doubled as well, in this case 1-6" springform and 2-7.5"x2.5" straight sided loaf pans, similar to these ones).

Whisk baking powder, cardamom, salt, and 2 cups flour in a medium bowl; set aside. Whisk milk and ½ cup crème fraîche in a small bowl; set aside.

Using an electric mixer on high speed, beat sugar and ¾ cup butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl with a spatula, then add vanilla and almond extracts.

Reduce speed to low and add dry ingredients in 3 additions, alternating with crème fraîche mixture in 2 additions, beginning and ending with dry ingredients; beat just until combined. Scrape a layer of batter into whichever prepared pans you've chosen, make place a single later or apple slices, arranged in a fan from outside to inside. Add another layer of batter (your pan should be approx. 2/3 full) place another layer of sliced apples. Sprinkle with almonds.

Bake cake, rotating halfway through, until golden brown and a tester inserted into the center comes out clean, 55–65 minutes. (Tent with foil if browning too quickly.)

Transfer pan to a wire rack and let cake cool in pan 15 minutes. Using parchment overhang, gently remove cake from pan and transfer to rack; let cool.

Slice cake and serve with Tea-Poached Plums and crème fraîche. (I like to serve warm with vanilla ice cream and skip the tea poached pears since I've add the apples.)