A classic French dish of layered, laminated dough and butter, the kouign-amann is a grander relative of the Danish or elephant ear. Brian Mercury’s version is an homage to early fall. “I’m ready for the weather, but not the flavors,” he says. “So it’s not heavy on cinnamon or nutmeg. I’m still enjoying the fresh fruit of the summer.” Caramelized on the crust, the pastry’s velvet inside is complemented by homemade buttermilk ice cream and enlivened with a pear and cranberry compote. A touch of rosemary in the dough lends freshness, while the cranberry is rounded out with notes of red wine and orange. “It’s perfect to eat with coffee,” observes Mercury. “It’s not tooth-hurting, and is very approachable.”
44 Brattle St., Cambridge (617-868-2255) harvestcambridge.com
Happy Endings
A chocolate-free trawl through some of the city’s outstanding desserts.
By Andrew Rimas | Photo Credit: Jillian Medugno | Sept. 26, 2014
Rosemary-cranberry kouign-amann at Harvest
A classic French dish of layered, laminated dough and butter, the kouign-amann is a grander relative of the Danish or elephant ear. Brian Mercury’s version is an homage to early fall. “I’m ready for the weather, but not the flavors,” he says. “So it’s not heavy on cinnamon or nutmeg. I’m still enjoying the fresh fruit of the summer.” Caramelized on the crust, the pastry’s velvet inside is complemented by homemade buttermilk ice cream and enlivened with a pear and cranberry compote. A touch of rosemary in the dough lends freshness, while the cranberry is rounded out with notes of red wine and orange. “It’s perfect to eat with coffee,” observes Mercury. “It’s not tooth-hurting, and is very approachable.”
44 Brattle St., Cambridge (617-868-2255) harvestcambridge.com
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