Recently I received an adorable cookbook in the mail, courtesy of Chronicle Books: Miette: Recipes From San Francisco’s Most Charming Pastry Shop (Chronicle Books, 2011; $27.50) by Meg
Ray. I immediately lusted after the cake on the cover, a tall, really
moist-looking chocolate layer cake with raspberry buttercream peaking out from its bare layers, with a single precious pink icing rose in the center. Meg Ray of Miette calls is the Tomboy Cake, because it’s “a little rough around the edges—a bit of a tomboy with
a little rose on top.” But, ultimately, after flipping through the book, it was another recipe that stole my attention and spurred me into action: Chocolate Wafer Cookies. These simple, round, flat wafers with scalloped edges looked like a glamorized version of Nabisco
Famous Chocolate Wafers, the cookie of choice for making chocolate crumb crusts for pies. I’ve always found that for such a plain looking cookie, Nabisco Wafers are unbelievably good and downright addictive. One day I looked at the ingredient list on the
package, and saw that palm oil was there, front and center. Now, I’m no nutrition nut (it would put a damper on my field of choice: full-fat desserts), but palm oil doesn’t sound all that great for you, so if I can avoid it, all the better. The Miette wafers were made with all-
natural ingredients, including a touch of honey for a soft, fragrant finish. I love these simple, chocolaty cookies, and on impulse decided to pair them with homemade Strawberry Pink Peppercorn Ice Cream, inspired by the color pairing of the Tomboy Cake on the cover. The ice cream was equally delicious, with a fresh-picked strawberry flavor and mild peppery finish that doesn’t hit you over the head. Just perfect for those simple, yet bold, chocolate wafers. This pairing also makes an excellent ice cream sandwich.
