Everything tastes better wrapped in puff pastry. Just like bacon, it makes everything near it better, no matter if the filling is sweet or savory. It’s the thousands of little layers of dough and butter that bake up together into a gorgeously flaky package. Last week I poached a bunch of pears in chai tea, then drizzled them in chocolate. They were delightful and will make a terrific Thanksgiving dessert. But, then I got to thinking about how those luscious pears would taste if they were encased in puff pastry and served warm with the ganache. Well, they rock. I suggest you serve the poached pears for Thanksgiving and then wrap the leftovers in the pastry to bake up warm for breakfast the next morning.Read More
Pumpkin is an ingredient I get obsessed with this time of year. Its bright orange shell is such a relief during a season when color is fading away and the grey of winter is settling in. In fact, I am determined to paint a room the color of roasted pumpkin this year. But, my love of pumpkin goes beyond its mood lifting color, I adore its luscious texture, its ability to marry with both sweets and savory, and its earthy sweetness. I’ve heard there are folks that don’t share my enthusiasm for this gorgeously colored gourd, but I’ll eat roasted pumpkin with a pat of butter and a sprinkle of salt. It is even more wonderful in desserts; pumpkin creme brulee, classic pie, breads and cheesecake. When it is pureed smooth, it has a custard like texture, so it lends itself beautifully to this silky pumpkin cheesecake. For a contrast to the velvety cheesecake, I’ve added candied almond crunch and a dollop of Amaretto whipped cream. Read More
I fell in love with a little Vietnamese restaurant when I was pregnant with my first son. I craved salty, spicy, big, fat flavorful foods and Quang delivered on all of it. I would have eaten every meal for the nine months there, but I knew my husband just couldn’t take it, so I limited myself to 3 days a week. Once my son was born I’d bring him in to the restaurant and the servers would carry him around, so I could have 2 minutes to slurp up my pho (soup) and suck down a Ca Phe Sua Da (Vietnamese ice coffee with sweetened condensed milk). The coffee was a bit of a ritual in those days. They poured hot water over coffee grounds in a little metal filter, which fit perfectly over a glass with sweetened condensed milk at the bottom. It was like sweet torture waiting for the slow drip to finish and yet I loved the anticipation. Once the hot coffee was done dripping over the milk I’d stir it all together and pour it over ice. The first sip, because I was too impatient to wait another second, was the slightest bit warm and cloyingly sweet. As the ice melted and the coffee chilled the flavor was perfection. Sadly, Quang now brings the Ca Phe Sua Da to the table already made and in sealed plastic cups, which is hardly as romantic, but it is still delicious and I manage to drink at least one, or two, or three a week. They don’t come in decaf, so unless you are planning to be up late, you may want to save this for lunchtime.
The strong bite of the coffee, mixed with the sweet creaminess of the condensed milk is like a perfectly balanced dessert, so I hardly worked to get this one right. I like my panna cotta with as little gelatin as possible, just enough to keep it together. This version requires even less, because I leave it right in the glass. I suppose you could invert it, but the stripes are so lovely, and it would be hard to get it to look so crisp and clean as it wiggled on the plate.
Have you ever made a pineapple upside-down cake and had all the goodies stick to the bottom of the pan? I have. I hold my breath as I invert the pan and then sigh with either frustration or relief as I unveil the cake. Granted, it is easily remedied by prying the caramelized fruit from the pan and carefully put back in its rightful spot on the cake, but it is a touch disappointing. Baking the cakes in a jar and leaving them right-side up solves that and if you really want to serve them upside-down, just flip the jar over onto the plate.
Trading the maraschino cherries for fresh thyme leaves gives this classic pineapple dessert a more exciting and summery taste and a little plain yogurt cuts some of the sweetness. Read More
Rhubarb is one of those ingredients that people either adore or avoid. I fall into the former, and use it as much as possible during its rather short growing season. I’ve made it into crisps, pies and even eaten it raw, dipped in sugar (which is admittedly hard core). Combining the mouth-puckering sour flavor of rhubarb with sweet, creamy, honey ice cream base may just be the perfect marriage. I think this may have the power to turn even the most ardent rhubarb haters, into its biggest fans.Read More
I adore Key Lime Pie and order it as often as it appears on a dessert menu. Most of the time I’m disappointed. It is usually too sweet, not tart enough and the texture just screams gelatin. When I took a bite of this mousse it reminded me of a super light key lime pie filling. The best part is that it doesn’t actually require key limes, which have a short growing season and the bottled stuff just leaves me flat. The lemon-lime mousse is tangy, just a touch sweet, and it is so light, it melts on your tongue. The fresh strawberries lend a perfect balance of flavor and texture to the dessert. I put them in glass jars because the lemon-yellow mousse and lipstick-red strawberries are so pretty together I wanted to be able so see them. It is also the best way to bring dessert along to a pot luck or picnic. These jars are probably familiar to many of you who eat Bonne Maman French preserves that come in them. I save the jars and pretty checkered lids to reuse. Read More