Overnight Mango Ginger Donuts and NEW BLOG!

16 Jan

Overnight Mango Ginger DonutsIn order to start the new year our right, I’ll be blogging from now on at http://www.kelly-poindexter.com

Same great recipes, different address.

Don’t forget to subscribe to the new address so you continue receiving new recipes directly to your inbox.

Come on over to the new blog and check out this recipe for Mango Ginger Overnight Donuts!

Celebrating a New Year with Champagne Mousse

29 Dec

So many reasons to celebrate this new year with an elegant and festive champagne mousse. Some are small reasons (I bought a new cat-print dress) and some are big reasons (I graduated pastry school!)

Pastry chef

Kelly Poindexter, the pastry chef…no, no scratch that – the world’s BEST pastry chef! Hey, a girl can dream, no? So, after a year of kneading, whisking, flouring and rolling, I’ve graduated from the Escuela de Gastronomia del ISMM with a title of Pastelero Profesional (Professional Pastry Chef). I’m absolutely over the moon about my accomplishment, although it now leaves me with that burning question: What next? Will I look for a job as a pastry chef here in Argentina? Maybe it’s time to go back to the US? So many choices, and all I want to do is celebrate.

And what better way to celebrate than with a champagne mousse? This mousse is very easy to make, and the taste of champagne is subtle but just enough. I highly recommend to play around with different citruses. Orange, grapefruit, mandarine, they really bring out the flavor and pop of the champagne. You’ll need to let this mousse sit for at least 4-6 hours in the cold before serving, so plan ahead! It also freezes beautifully.

I wanted to pair my mousse with a blueberry sauce, which at the last minute I folded into some softly-whipped cream. BAD idea. Not only did it dilute the intense blueberry flavor, it also floated unevenly to the top of the mousse. Next time, I’ll just put the sauce on after the mousse is nice and cold.


Champagne mousse

250 cc. champagne or sparkling wine

1/2 squeezed grapefruit

80 grams of egg yolk

125 grams of sugar

10 grams of powdered gelatine

300 cc of heavy whipping cream

Make a sabayon:

Mix the yolks, sugar, 200 cc. of the champagne and the grapefruit juice in a heatproof bowl.

Beat continuously over a bain-marie, until thickened. You can test if it’s done by inserting a wooden spoon into the sabayon and drawing a line on the back of the spoon with your finger. The mixture shouldn’t drip down the line you just created.

Set aside to cool.

Beat the heavy whipping cream until soft peaks have formed.

Dilute the gelatine in 50 cc. of champagne, it always helps me to zap in the microwave for 2 seconds. Add diluted gelatine to the sabayon.

Fold in the whipping cream.

You’ll want to put this in it’s final mold immediately, before the gelatin sets.

Some suggestions on presentation:

Wide martini classes with slices of strawberry and a thin cookie.

Make a single layer of vainilla cake in a springform pan and when completely cool, top it with the mousse and put into the refrigerator. Top with fresh blueberries.

Cherry Clafoutis: Summertime Breakfast

17 Dec

Cherry Clafoutis Recipe

One of the most difficult things about being an American living in the Southern Hemisphere and reading food blogs is the opposite seasons. While everyone in the North is blogging about and posting pics of tree-ripe peaches, green, tender asparagus and juicy raspberries, we in the South, are freezing our butts off and trying to find more uses for oranges and grapefruit.

But summertime in Buenos Aires has finally arrived! And with the hot weather, we also have an abundance of beautiful cherries. Ripe, dark, sweet and juicy. Perfect for a summery breakfast.

Now, I really don’t like to turn my oven on in the summer, but this quick recipe has minimal oven time and minimal supervision. Just set the timer and leave the room. In 18-20 minutes you’ll have a beautiful, puffy cherry clafoutis.

Some recipes suggest eating the clafoutis fresh from the oven, but personally, I like it at room temperature – I feel like the vanilla flavors come out more, and you won’t burn your mouth with bubbling cherry juice.

Clafoutis is easy to whip up, and the texture is like a dense flan – which makes for an indulgent breakfast or snack. You can also bake these up in individual molds and serve them for brunch, just be sure to keep an eye on them in the oven.

Cherry clafoutis

Cherry Clafoutis Recipe

Preheat oven to 425 degrees F (220 degrees C)

Cherry Clafoutis Batter:

1/2 cup (65 grams) all purpose flour

1/4 teaspoon salt

2 large eggs

2 tablespoosn (25 grams) sugar

3/4 cup (180 ml) milk

1 tablespoon melted butter

1/2 teaspoon vanilla extract

Whisk all ingredients together in a bowl until smooth. Set aside to rest.


3/4 pound (350 grams) fresh sweet cherries, pitted

1 tablespoon (13 grams) butter

1 tablespoon (15 grams) sugar

Melt butter in oven-proof 9-inch (23 cm.) skillet. Add cherries and sauté until soft, about two minutes.

Sprinkle cherries with sugar and cook until the sugar has dissolved.

Pour the batter over the cherries and bake for 18-20 minutes, until golden brown and puffy.

Women who inspire me and their recipes

11 Dec
My Grandma, Suzanne Kagan

My Grandma, Suzanne Kagan

Everyone loves their grandma, there’s no denying that. Their cooking is always the best, they know exactly what to say to cheer us up, grandmas and they are sweetest and cutest people we know. Luckily, I’ve been blessed with a fantastic grandma.

You see, my grandma is not a typical grandma. She is a cool grandma. She texts, she has Facebook, and she swears sometimes (don’t deny it granny, I’ve heard you!) She also happens to be a fashion designer, jewelry maker and amazing cook. You can check out and purchase her fancy purses on Etsy. She’s pretty much the star of the family.

When I was a little girl, I loved her for her endless supply of cookies at Christmas time and when she dressed me up like a doll with the clothes she sewed herself. As a teen, we bonded over iced coffees, thrift shopping and “making beads” as we’d call it, or as my grandpa would call it – covering the dining room table and floor in crystals of all shapes and sizes. Now as an adult, I start to see my grandma as the incredible woman she is: an entrepeneur, an amazing chef, an artist, a diva and an endless source of motivation and inspiration.

To honor her and all grandmothers, I asked her to answer a few questions and also share one of her and my favorite recipe: Secret Kiss Cookies. My grandma got this recipe from her neighbors while living in Milwaukee, WI and has been making them every single year since 1966! This recipe is definitely a family tradition and favorite.

Interview with my Grandma, Suzanne Kagan

When did you start cooking and why?

I cooked with my mother when I was small and enjoyed learning new recipes.

You cook a lot of healthy food and pay attention to what you put in your body. Do you feel this makes a difference in the way you feel? 

I do pay attention to what I put into my recipes and it does make a difference on the way I feel…using less sugar, salt and fats help keep us healthier.

You are a lady of many talents and interests, where do you find your inspiration (and energy!) for new projects?

I love to keep busy and got inspired from my mom and grandmother when it came to cooking and sewing. I love going out and looking for new ideas and that keeps me inspired and energized. You helped too, when the two of us got together and started making the pretty jewelry. One exciting project just leads to another. I’m still looking and finding new things to make. It never ends and you feel a satisfaction when you finish a new project.

What is your favorite thing to cook?

I love to make soups, but I think my favorite is desserts, especially during the holidays!

Who inspires/has inspired you in your life?

As I said, my mother and grandmother got me started and it just goes on down the line and makes me proud when I see how you have been so inspired to keep this love of cooking A family tradition ….you especially keep me inspired with your new and inventive ways and methods .. You make me proud.

Thanks granny, you make me proud too!

Secret Kiss Cookies

Secret Kiss Cookies

1/2 pound butter
1/2 cup sugar
1 teas. vanilla
2 cups flour
1 cup chopped pecans   chopped very fine or use ground pecans.
Hershey kisses (unwrap)
Cream together butter, sugar and vanilla.
Add flour and pecans.
Wrap 1 teas. dough around chocolate kiss.
Place on cookie sheet. Bake at 375 degrees for 10-12 minutes. Sprinkle with powdered sugar while still warm.
Makes about 90 cookies.

Trash Art in Buenos Aires

27 Nov

Reggazoni Aligator

Hidden behind Retiro, on a dusty gravel road off of the Avenida Libertador, you’ll find the atelier of Argentine artist Carlos Regazzoni. Reggazoni creates majestic sculptures using discarded parts from the train tracks.

regazzoni bike

Walking down the abandoned path gives you the feeling of being in an different world, where steel giants rule.

regazzoni plane

I happened to stumble upon this atelier by chance, during a Sunday bike ride. Just goes to show, you can never know what to expect in Buenos Aires.

regazzoni duck

Salted Caramel Sauce Recipe

14 Nov

Salted Caramel Chocolates

A few months ago, I tried my hand at making these amazing salty, chewy caramels from David Lebovitz. It was my first time making candy and even *gasp* using a candy themometer! Which really can be quite scary and takes a lot of practice balancing between a themometer, spatula and boiling pot of sugar.

The first batch turned out like a burnt, caramel sucker. I had over-cooked and the sugar formed a hard, hard mass. The second batch was better, but this time under-cooked and as a result a bit too soft. I decided to call off my candy-making days for a while because, quoting the great Forrest Gump, candy-makin’ is tough.

Until I found the recipe for a salted-caramel sauce that is easy and addicting. I’ve been using it for everything, on top of ice cream, sandwiched between cookies, drizzled on upside-down apple cake and in my most recent venture, as the filling for some very delicious chocolates. Or you can just eat it with a spoon directly from a bowl…not that I’ve done this…

If you’ve never had salty caramels, don’t be afraid. There’s nothing better than the sweet toffee notes and little spikes of salty goodness rolling all over your tongue. You’ll be hooked for life on salty sweets.

Salted Caramel Sauce from Smitten Kitchen

Makes about 1 1/3 cups

1 cup sugar
3 ounces (6 tablespoons) salted butter
1/2 cup plus two tablespoons heavy cream, at room temperature
1/4 tsp. sea salt for sprinkling or more to your liking!

Melt the sugar over medium heat ( I choose to take my time and cook at a lower temperature for longer in order to avoid burning the sugar) whisking the sugar so it cooks evenly. If you get little chunks of sugar sticking together, don’t worry, as the mixture heats up the will dissinegrate, but you smush them up a bit to help with the process.

The sugar will liquify, cook this liquid until it reaches a dark copper color. Add the butter all at once, and keep whisking. Turn off the stove and add the heavy cream, careful it foams. Whisk until all ingredients are incorporated and you have a smooth sauce.

Pour into jar, bowl or use immediately. Sprinkle with a little bit of seasalt and enjoy!

Cleaning tip: boiling water cleans up any hardened sugar!

I <3 Boston

12 Nov

Dreaming of Boston…

Boston Lobster Bake

I ❤ lobster bakes

Boston Cream Pie

I ❤ Boston cream pie

Boston streets

I ❤ Boston streets

Fall in Boston

I ❤ fall in Boston

Boston Brick

I ❤ Boston brick


I ❤ Boston

Buenos Aires Cookie Club #2

7 Nov

Day of the Dead Cookies

The time has arrived! The much-anticipated Buenos Aires Cookie Club #2 will be held on Sunday, December 9th, 2012.

To get more details and sign up for the event, please visit our Facebook page! You can also read a fanastic write-up in the Argentina Independent about the event.

If you can’t make it to the event and still want cookies, no problem! I’ve been practicing all sorts of cute decorated sugar cookies (see the Day of the Dead cookies above) and they are available for order. Order a dozen today and share with your friends! Stay tuned for some new and very, very cute cookie shapes that I’ll be selling at the San Telmo market, as well as the Underground Market. I’m talking cookies so cute that you won’t want to eat them, but they taste so good that you’ll just have to.

Viva los cookies!

Behind the scenes with NOLA chef and rose water profiteroles

19 Oct

On my recent trip to lands far-away, culinary inspiration hit me hard. I love trying new foods, flavors and combinations. But I must admit that after two years of living in Buenos Aires, even a medialuna filled with dulce de leche was seeming exciting to me. But after travelling around the US for three weeks, seeing the variety and endless possibilities of tastes and textures, I knew I had to step out of my fruit pie comfort zone and do something different.

This must-needed change came in the form of a bottle of rose-water extract and a request from NOLA chef for profiteroles to serve as a dessert at her weekly Mexican pop-up night at Tout le monde café.

NOLA chef Mexican

I had never played with rose water before, mostly because I have traumatic childhood memories of a strongly-perfumed rose soap, but I won’t bore you with that story. Rose water is strong and must be used sparingly. A little goes a long way. It’s got an amazingly fresh and floral (duh) flavor that complements perfectly fresh fruit. I chose to go with strawberries since they are in season right now. Continue reading

I <3 Wisconsin

15 Oct

Some of you may know, I’m a country girl. I grew up on a farm. I have that sweet, heavy aroma of grass and cow manure running through my veins. I’m wild, dirty and I love it.

I recently got back from a weekend getaway to Wisconsin, which was filled with beer, cheese, sunshine and family. If you’ve never been, these images will surely give you an idea of the paradise that lies beyond the cornfields…

Wisconsin FarmI ❤ Farms

BratsI ❤ brats.

I ❤ apples.

I ❤ cheese.

I ❤ autumn.


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