Look, when it’s 90 degrees out and the humidity reaches sauna status, using an oven is overrated. It’s just going to make you hotter! And when you get hotter, you become flustered, and when you’re flustered, you end up dropping your festive cake on the floor and having to remake the whole thing again, right before the barbecue. Why, you bemoan, did you ever do this to yourself?
Thanks to Rizzoli, there’s now a book for cooks can’t stand the heat but want to stay in the kitchen. Eat Cool: Good Food for Hot Days states its intention right from the dedication: “To my husband, Jon, and anyone else who finds hot and humid weather, in his words, soul-crushing,” writes author Vanessa Seder. Its pages are filled with everything from healthy vanilla smoothies to spicy papaya slaws, poke bowls to watermelon ice pops.
Seder acknowledges that her book is dotted with Asian, Indian, Mexican, Middle Eastern and Mediterranean influences. Mainly because all those cuisines are delicious. But also due to something far more practical: “They’re also rich sources of climate-savvy culinary wisdom, having evolved over thousands of years in hot and humid regions.”
The book doesn’t have a complete absence of heat. Some recipes, especially in the main-course section, do ask you to fire up the grill for a few minutes. (Or, well, slightly cheat and just buy a pre-cooked rotisserie chicken.) But many succeed in avoiding any sort of flame entirely: take the melon and cucumber salad, or scallop ceviche with lime, avocado, cilantro, and chiles.
Ahead of Memorial Day weekend—and summer’s subsequent swelter—we thought we’d share a delicious, no-bake dessert from Seder’s cool manual. Skip the red white and blue cake and make this Malted Chocolate Icebox Cake instead.
Malted Chocolate Icebox Cake
Ingredients
2 cups (about 8 ounces) chocolate-covered malt
ball candies, plus 16 more for garnish
2 cups whole milk ricotta (see headnote)
⅓ cup Dutch-process cocoa powder
1 cup malted milk powder
2 tablespoons honey
½ teaspoon sea salt
2 cups heavy cream
49 store-bought round, flat chocolate wafer cookies (from two 9-ounce packages)
Directions
Place the 2 cups malt balls in a food processor and pulse until finely chopped (about 30 times). Transfer to a medium bowl. No need to wipe out the food processor bowl.
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A Chocolate Icebox Cake Recipe For When It’s Simply Too Hot to Use Your Oven - Vogue
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