Whenever I'm in New York, I try to squeeze in a trip to what I call the four B's — Bergdorf, Barneys, Bloomingdale's, and Bendel — if for nothing else, just to soak up New York fashion in all its splendor. While I'm in the neighborhood, I love to stop by Serendipity3, another Upper East Side institution known for its madcap glamour, for a little refreshment.While I haven't had the restaurant's $25,000 Frrrozen Haute Chocolate, a friend did gift me the cookbook one year, and it includes some whimsical creations that I've turned to time and time again. For instance, if you flip for strawberry shortcake, you'll gravitate toward this delightful tower of whipped cream and glazed cherries, anchored by a crumbly little tea cake. There's no better way to enjoy cooked cherries. To re-create it in your kitchen, read more.
Filling: Biscuits: Makes about 8 frumpy cakes.
2 15.5-ounce cans pitted cherries (can use sweet, or a combination of sweet and tart cherries)
1/2 cup kirsch liqueur
1 tablespoon cornstarch
1/4 cup sugar
2 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons unsalted butter, cold, cut into small pieces, plus extra for the pan
2/3 cup cold milk
1 large egg
1 tablespoon heavy cream
Granulated sugar, for dusting (such as Nielsen-Massey Vanilla Sugar)
1 pint heavy cream, whipped, for serving
Special equipment: 2-1/2" round cutter
Makes about 8 frumpy cakes.