Plated delivers the origin story of a dish as told by a restaurant’s owners and chefs. Today’s plate is a family recipe-inspired selection from Sebastiaan Zijp’s dessert menu at Bar Blanc.
On the plate: Warm beignets, bittersweet chocolate jam, passion fruit, toasted cocoa bean ice cream. $10
Sebastiaan Zijp, chef, Bar Blanc: "I was born in South Africa and lived in West Africa until I was about 8, but my parents—my whole family actually—is Dutch. So this dessert is based on a traditional Dutch dessert called Oliebollen, which we usually eat around the New Year. It translates to "balls of oil"—it's deep-fried dough made with fresh yeast, cream, and lemon zest. In Holland you get it sometimes with currants, and there are lots of variations. I remember going to "oliebollen feestjes" parties where all you do is sit around the fryer.
"This particular one is the recipe my grandma gave me. I serve it because it's fun and simple. I mean, it's deep-fried dough, so you can't go wrong with that. I make a jam, some vanilla ice cream, and that's it. The jam is basically passion fruit puree and chocolate heated up together, then strained and cooled. It's got a rich chocolate flavor, but also a little brightness and acidity from the fruit. My grandma is really giddy about the fact that I serve her recipe at the restaurant. She doesn't travel anymore, but I made it for her in Holland when I visited her and she was really excited. It was great."
