I just created this simple cake for the Cooking Channel blog, Devour. It has layers of white cake, brown butter icing and fresh berries. Check out the recipe.
Here are some more of my favorite 4th of July desserts. (more…)
I’m not sure anyone would describe me as a perfectionist? My house is neat enough, but it is clearly lived in. I’ve always wanted to be the kind of person who irons my sheets, my table clothes or even my clothes, but so far it’s just a fantasy. The only place I admit to being really obsessive is my work. I’ve been known to make a recipe over and over and over, until I am happy. It also has to pass the test of the François family, which can often feel like an episode of Chopped. They are neither shy, nor sparing with their criticism (and praise), but it seems they enjoy the criticism even more and I’ve come to trust and rely on their opinions. So, when I cut into the first round of this cheesecake, they didn’t hesitate to tell me it was “WAY TOO SWEET!” None of us are a big fans of cloyingly, teeth-on-edge, sweets. We prefer to taste the vanilla, the berries and even a touch of sour cream in cheesecake. After a bit of adjusting and a lot of testing, I’ve got it “Just right!”
Red (raspberry), white (vanilla bean) and blue (blueberry) layers of distinct flavors, all work beautifully together in this 4th of July Cheesecake. The fresh blueberry topping is held together with just enough gelatin to give it a gorgeous, glossy look and makes it easy to cut. In order to achieve the clean layers you’ll need to have some time to let each one set, so it isn’t a recipe for a last minute dinner party. It’s super easy and completely worth the extra time to present such a fun dessert at your holiday party. (more…)
I seem to make big life changes on the 4th of July. I moved the Minnesota 19 years ago on this holiday, and this year I am moving again. Luckily it is just down the street, but it might as well be across the world with all the work involved. We’ve been packing for weeks and today I start to dismantle my kitchen. This is exciting and stressful in equal measures. I am happy to be moving to our new home, but there are so many memories in this old house. Not to mention throwing the contents of my kitchen into boxes is going to test the strength of my character. Wish me luck. Think of me as you are grilling and picnicking.
Here are some 4th of July desserts I recently created for the Cooking Channel. (more…)
The patriotic colors and summery flavors combine to make this the perfect 4th of July dessert. Red raspberries, white chocolate pastry cream and blueberries top an almond shortbread crust. Add a dusting of confectioners’ sugar and you have an easy, yet elegant pastry. Given the holiday I made the tart in a rectangular pan to mimic the shape of the flag, but it also works well in a more traditional round pan or even as individual tartlettes. Later in the summer try this same dessert, but switch the berries for fresh peaches or plums.
Related post: Blueberry Cobbler with White Peach Ice Cream