Absinthe Joins In On Trend of Smoked Desserts


Absinthe pastry chef Bill Corbett is among a handful of chefs who get shout-outs today in a Wall Street Journal piece about the trend of smoked desserts, which they trace back to the original campfire favorite, the s’more. Corbett’s example dish: caramelized apples smoked over wood and cinnamon sticks, served over hazelnut crumb like a deconstructed tarte tatin. [WSJ]