Market by Jean-Georges, W Hotel, Theater District, Boston

In November 2009, restaurant thought leader and chef legend Jean-Georges opened Market at the W Hotel in the Theater District.  On our short list is to try ABC Kitchen with Jean-Georges in New York.

The dining room had a relaxed ambiance, wooden beams, low lighting and clean design. We were was quite impressed.

Although the dining room was fairly full, the bar area was quite empty when we visited. Immediately upon our seating, the bartender introduced himself and crafted a drink based on my specifications. A cocktail whisperer. Throughout our service, he was easy going, friendly and thoughtful.

It is so rare to see kumquats on any menu, so we were pleasantly surprised to see them on the cocktail menu. Our mother keeps two indoor kumquat trees. I remember as a child biting into a kumquat and recoiling from the tangy flavor.

The gorgeous Kumquat Mojito with Cruzan Rum, Kumquat, Mint, Lime was unbelievably refreshing and well-crafted ( $11). The bright citrus notes and mint were a great combination. We tried the non-alcoholic version for $6 and would come back for both iterations. 

At the 2012 TV Diner’s Platinum Gala, we sampled Market By Jean-Georges‘ homemade jellies, lovely strawberry marshmallows and creamy caramels. Each of these desserts were to unreal and we could not wait to try some more confections from Market.

The cookie and confections plate ($6) were filled with a bounty of sweets from a chocolate macaron, fluffy and fresh marshmallows, a deep chocolate cookies, caramels, shortbread, caramels and a hazelnut chocolate chip cookie.

My favorites were the peanut butter chocolate fudge, the caramels and the hazelnut chocolate chip cookie. At home we have made our own Molasses CookiesNutella Filled Chocolate Chip CookiesOatmeal Toffee CookiesShortbread Cookies and will have to make our own cookie plate for guests. We have yet to master macarons and marshmallows, but have enjoyed macarons and marshmallows tremendously.

Market‘s menu features Jean-Georges Vongerichten‘s greatest hits and there is a Market Express lunch $21 for two plates and dessert. If not for lunch, we will definitely be visiting soon to sample the Peekytoe Crab Cake Sugar Snap Pea Remoulade ($14), Cheese Fritters Jalapeño and Cheddar ($8), Soy Glazed Short Ribs Apple-Jalapeño Purée Rosemary Crumbs ($28) and the Mango Upside-Down Cake Basil Ice Cream ($9).

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Peanut Butter Candy Brownies

Reese’s pieces candy are one of my favorite movie theater candy and their candy coated sweet peanut butter flavor works really well with fudge brownie. The candy coating provides a nice texture and color to the brownie as well.

Adapted from Hershey’s

  • 1 package (19.8 oz.) fudge brownie mix
  • water
  • vegetable oil
  • eggs
  • 1-1/2 cups Reese’s Mini Pieces Candy, divided
Heat oven to 350°F. Grease bottom of baking pan. Prepare brownie mix as directed on package for fudge-like brownies. Spread half of brownie batter into prepared pan.
 
Sprinkle 3/4 cup candies over batter. Carefully spread remaining batter over candy. Bake 28 to 30 minutes or until wooden pick inserted 2 inches from side of pan comes out clean. Remove from oven to wire rack; cool slightly.
 
Sprinkle and gently press remaining 3/4 cup candies over top of baked brownies.
 

Creme De Menthe Brownies

I love the flavor of creme de menthe after dinner chocolates. They are smooth creamy and nice and minty and paired fudgey brownies within and on top, the double chocolate and mint brownies are incomparable. These are a winner and will be made again.

Adapted from Lovin’ From The Oven

  • 1 package (19.8 oz.) fudge brownie mix
  • water
  • vegetable oil
  • eggs
  • approximately 1/2 cup (or however much you please) of chopped Andes mints (reserve half for the top layer)

Preheat oven to 350 degrees F. Grease 9 x 13 pan.  Prepare brownie mix as directed on package for fudge-like brownies. Add half the chopped Andes mints. Pour into greased pan and bake for 20-25 minutes.

Immediately when the brownies come out of the oven, layer the top with other half of the chopped Andes mints (or however many it takes to cover the surface).  Cool and enjoy.

Cocoa Brownies

I love dense, fudgey cocoa brownies with a crackle skin on top. The best part of a brownie are the edges because of the slight crisp texture. I found a pan which makes more crispy edges and the texture of the chewy brownie is even better. These brownies are fantastic with a glass of almond milk or even with a cup of tea.

From Alton Brown

  • baking spray for pan
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 4 ounces vegetable oil
  • 3/4 cups cocoa
  • 1 teaspoons vanilla extract
  • 1/4 cup flour
  • 1/4 teaspoon kosher salt

Preheat the oven to 350 degrees F. Spray pan. Beat the eggs, sugars and remaining ingredients. Mix to combine.

Pour the batter into sprayed pan and bake for 20-30 minutes. Check for doneness with by inserting a toothpick into center of the pan should come out clean. When brownies are done, remove to a rack to cool. Cut and remove brownies from pan when mostly cool.

Candy: Southern Candymakers, French Quarter, New Orleans

Southern Candymakers is located on Decateur and is famous for many sweet treats, but especially the sinful pralines. Who does not enjoy pecans enrobed in sugary caramel candy?The candy making counter. Usually there is a person scooping heap fulls of soft praline onto the marble.

Chocolate covered cherries and other chocolate dipped treats.

Mounds of fudge, dark, milk, pecan, penuche, oreo

Molded gator chocolates

Bon Appetit’s Best Praline 

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