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Kate Zuckerman

Kate Zuckerman
Did you know?

The New York Times described Kate’s desserts at Chanterelle as “life-changing experiences.” The desserts feature fresh, seasonal ingredients and demonstrate clean design with textural contrasts.

Kate Zuckerman
Kate's Featured Recipe
Sweet Tart Shell

Click here for recipe

Kate Zuckerman was the pastry chef for New York’s Chanterelle Restaurant from 1999 until 2008. She says she believes in simple, pure, and complementary flavors, and taking full advantage of the seasons. 

 

She is the author of The Sweet Life: Desserts from Chanterelle. The book offers tips on how to best use all five senses to produce great desserts.

 

Says Kate: “My desserts are derived from my experiences with food throughout my life. What may seem like a complicated, plated dessert is often a dressed-up version of a simple pleasure from my past. I cannot forget the rice pudding I had in India; I love to stroll through orchards at the peak of fall and pick and crunch down on a Macoun apple; I cannot get the scent of a ripening guava out of my head; I must watch and smell a golden quince as it cooks and transforms itself into an aromatic compote with a lustrous rose color. These sensual and gastronomic experiences drive my conception of a tart, cake or crème.”

 

Kate was named one of the Ten Best Pastry Chefs in America by Pastry Art & Design and Chocolatier magazines in 2005.

 

Before she went to work at Chanterelle, Kate worked at Picholine in New York and Firefly in San Francisco. She apprenticed under Lydia Shire at Biba and Rick Katz at The Bentonwood Bakery, both in Boston. She subsequently worked in the kitchens in San Francisco, Paris, and New York. She holds a degree in cultural anthropology from Princeton.

 

Kate lives in New York and her website is www.katezuckerman.com/

Latest Recipes

Date Cake with Toffee Sauce

This is my version of the ever-popular sticky toffee pudding, sometimes called sticky date pudding. The sweetness of the dates and toffee...

(1 Votes)

Hazelnut Tart Shell

This tart crust is crispy, light, and full of hazelnut flavor. Use it for the chocolate tart, as I suggest, or with the lemon or passion-...

(1 Votes)

Sweet Tart Shell

This is a versatile, sweet, delicate, but crisp crust. The butter and sugar are creamed together for 8 minutes, which is very unusual. I ...

(1 Votes)

Flaky Tart Shell

This dough is a cross between the traditional French pâte brisée (savory dough) and an American pie dough. It is wonderfully tender, flak...

(1 Votes)

Meyer Lemon Curd Tart

Wonderfully creamy and brimming with the flowery, tangerine flavor of Meyer lemons, this lemon curd is an excellent filling for tarts or ...

(1 Votes)

Passion-Fruit Curd Tart

Passion-fruit puree or unsweetened juice makes a delicious curd. When I serve little passion-fruit tartlets on a petit four plate, people...

(1 Votes)

Fresh Huckleberry and Fig Tart

Wild huckleberries--tart, earthy, and packed with flavor--marry perfectly with figs--light in density, sweet, crunchy, and mellow. This c...

(1 Votes)

Fresh Apricot and Almond Tart

This tart filling combines three of my favorite ingredients: brown butter, crème fraîche, and almond paste. Together with a few eggs, sug...

(1 Votes)

Chocolate Caramel Tart

This is a chocolate tart for fans of intense chocolate flavor. Paradoxically, I achieve this flavor by diluting the chocolate with carame...

(1 Votes)

Hazelnut Cake

This cake, redolent of the rich flavor of hazelnut, light and elegant, but buttery and fully flavored, can be served for brunch or dusted...

(1 Votes)

Goat Cheesecake Enrobed in Hazelnut Brittle

Creamy yet light, with a tangy intensity from the goat cheese and crème fraîche, this cheesecake is a favorite of many of our customers a...

(1 Votes)

Chocolate Bête Noire

Dense and creamy, yet light and elegant, this flourless chocolate cake is remarkably versatile; it serves as the basis of many of my plat...

(1 Votes)

Whipped Brown Butter and Vanilla Birthday Cake

At Chanterelle we are often called on to make custom-ordered birthday cakes and wedding cakes, serving from two to eighty people. We offe...

(1 Votes)

Chocolate Layer Cake with Milk Chocolate Frosting

This is a classic American chocolate cake: moist, chocolatey, light, yet sumptuously buttery. It is great for birthdays and also wonderfu...

(1 Votes)

Crispy, Chewy Chocolate Chip Cookies

There are hundreds upon hundreds of chocolate chip cookie recipes in the world, but this is my favorite. Super-flat, chewy, and moist, wi...

(1 Votes)

Gingersnaps

Even after all these years of preparing multicomponent desserts at restaurants, what I really love is a good cookie, crispy on the outsid...

(1 Votes)

Crispy Bittersweet Chocolate Wafers

Thin, crispy, and light, these chocolatey cookies are my most beloved garnish for a chocolate dessert. Once half baked, these cookies can...

(1 Votes)

Hazelnut Shortbread

This shortbread has a distinctly nutty flavor with melt-in-your-mouth crispiness. The cookies have a very small proportion of sugar and n...

(1 Votes)

Oatmeal Cookies with Golden Raisins and Milk Chocolate Chips

Chewy, caramelized, crispy, and packed with oats, these cookies draw oohs and aahs whenever I make them for my family or for the staff at...

(1 Votes)

Crispy Malted Bitter Chocolate Meringues

Crispy meringues, sweetened with the dark, round flavor of malt and accented with shaved bitter chocolate, make a perfect sweet ending fo...

(1 Votes)

Hazelnut and Orange Macaroons

This is a different kind of cookie from the ones we generally call macaroons here in America. These are French macaroons, two light, cris...

(1 Votes)

Banana Cream with Crunchy Toffee

Down-home banana pudding is one of the things many of us crave. Alas, when we find one on a menu or at a bakery we are inevitably disappo...

(1 Votes)

Creamy Coconut Cardamom Rice Pudding

I spent some time in India as a college student, and the quintessential Indian rice pudding, suffused with coconut and cardamom pods, was...

(1 Votes)

Vanilla Panna Cotta

On our honeymoon in Italy, in a small city called Cuneo, at a restaurant called Osteria della Chiocciola, my husband and I had one of the...

(1 Votes)

Honey and Yogurt Panna Cotta

My favorite Greek dessert, even more than the decadently honey-and-nut filled pastries like baklava, is fresh strained yogurt topped with...

(1 Votes)

Maple-Star Anise Mousse

Maple syrup infused with star anise creates a flavor that is clearly more than the sum of its parts. This mousse has a light, creamy, but...

(1 Votes)

Cinnamon Caramel Mousse

Like most pastry chefs, I use a set of core recipes that provide the building blocks for many of my seemingly elaborate preparations. One...

(1 Votes)

Sesame Milk Chocolate Mousse

Halvah, a traditional Middle Eastern candy made with sesame seeds, is one of my favorite over-the-counter treats. I use it in both chocol...

(1 Votes)

Maple Walnut Soufflé

One of the first souffles I learned to make during an apprenticeship in France was a classic French walnut souffle. When I returned home,...

(1 Votes)

Pumpkin Soufflé

I make this souffle every fall at Chanterelle. It is the perfect pumpkin dessert, marrying the traditional flavors of American pumpkin pi...

(1 Votes)

Coconut Cream Cheese Ice Cream

Coconut, with its round, mellow flavor and low acidity, blends beautifully with cultured dairy products such as sour cream, cream cheese,...

(1 Votes)

Mandarin Ice Cream

Satsuma and honey mandarins are my favorite types of citrus for this recipe. You can, however, use any type of tangerine. The zest is use...

(1 Votes)

Espresso Ice Cream

During my travels in Italy I tasted the most wonderful espresso gelato. Ever since that day I have strived to make an espresso ice cream ...

(1 Votes)

Maple-Ginger Ice Cream

To use maple syrup in desserts, it must be boiled down in order to intensify the maple flavor but not increase the liquid content in what...

(1 Votes)

Basil Ice Cream

In late summer, when basil is abundant at the market, try making this ice cream. Basil is refreshing and soothing like mint, but it has a...

(1 Votes)

Pineapple-Rosemary Sorbet

Rosemary is an excellent and versatile background flavor for any acidic or citrus fruit. For instance, you can use rosemary-infused simpl...

(1 Votes)

Dark Chocolate Sorbet

This chocolate sorbet has been a staple on all my dessert menus, traveling with me through four different jobs over the last ten years. A...

(1 Votes)

Guava Sorbet

Guavas are one of the natural treasures from tropical climates that often get overlooked by western palates. Though they have a mealy, sl...

(1 Votes)

Vanilla Bean and Lemon Verbena Parfait with Summer Raspberries

When I prepare vanilla desserts at Chanterelle, I often add a bit of dried lemon verbena. Vanilla has a complicated, multidimensional but...

(1 Votes)

Roasted Medjool Dates Stuffed with Cashews, Currants, and Candied Citrus

Dates are loaded with natural sweetness, but it is challenging to actually taste their flavor. To bring out the underlying flavor of date...

(1 Votes)

Rhubarb Consommé with Summer Berries

For years, I’ve been making rhubarb chips as a garnish for strawberry-rhubarb desserts. I poach half a case of thinly sliced rhubarb in p...

(1 Votes)

Strawberry-Rhubarb Crisp

This dessert is a timeless classic. This recipe is almost identical to the one my mom made every summer with the rhubarb from our garden ...

(1 Votes)

Fresh Fig and Madeira Compote

I use this compote as a sauce to accompany the Fresh Huckleberry and Fig Tart, and I also love to eat it with the Chocolate Bête Noire, a...

(1 Votes)

Roasted Glazed Peaches

Like other oven-roasted and -basted fruits, these peaches are beautiful when they come out of the oven: they feature a whole range of ora...

(1 Votes)

Spiced Plum Compote with Plum Pit Cream

When I was a child, my grandmother used to come to stay with us in the summer. Inevitably, she would cook up a pot of stewed plums. I don...

(1 Votes)

Roasted Apple Beignets with Cinnamon Sugar

This is not a traditional doughnut, because the batter is not leavened with yeast or baking powder. Rather, it is something akin to a swe...

(1 Votes)

White Chocolate and Grapefruit Truffles with Hazelnuts

So many discoveries in the kitchen stem from serendipity. This truffle recipe was an accidental discovery fueled by the unavailability of...

(1 Votes)

Milk Chocolate and Almond Toffees

Homemade hard butter toffee is delicious, but it often absorbs humidity and becomes unpleasantly tacky and chewy in the mouth. One soluti...

(1 Votes)

Milk Chocolate Crunch Candies

If you can get your hands on good-quality milk chocolate, like ScharffenBerger, Valrhona, or Michel Cluizel, this candy is the ideal vers...

(1 Votes)

Candied Kumquats and Candied Meyer Lemon Zest

I use these candied fruits as garnishes on many desserts at chanterelle, and they, along with their syrups, are a component in several of...

(1 Votes)

Thin and Delicate Peanut Brittle

This is one of the easiest recipes I make. It is also one of the most rewarding. Brittle stands alone as a great, simple, crunchy end to ...

(1 Votes)

Blood Orange Caramel Sauce

This sauce has a beautiful, rusty red color, and its flavor marries well with most citrus desserts.

(1 Votes)

Rum Caramel Sauce

The rum tempers the sometimes cloying sweetness of caramel, giving the sauce an addictive buttery richness.

(1 Votes)

Toffee Sauce

This sauce is an integral part of the recipe for Date Cake.This sauce differs from Rum Caramel Sauce because it has brown sugar, giving i...

(1 Votes)

Plum Caramel Sauce

The black plums give this sauce a particularly beautiful, rusty purple color.

(1 Votes)

Sauternes Sabayon

While the greatest of the sauternes--such as Chateau D’Yquem, which runs in the hundreds of dollars per bottle--are meant only for drinki...

(1 Votes)
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