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. more ›