These lemon-lavender meringue tarts may seem a little upside down, we usually think of the meringue piled high above the lemon filling, not the other way around. This is a simpler twist on the classic, but all the same tangy-sweet allure. The best part is there is no crust to deal with, which makes them lighter and faster to make. The meringue shell is whipped until it is as light as air, spooned into little clouds and baked just until they are set, but still slightly soft in the middle. Once cooled they’re topped with lavender scented lemon curd. The tartness of the curd is always a perfect match for the sweet meringue, and a bit of lavender creates a gentle floral touch, without going overboard. It tastes like spring, which I am desperately in need of on this April day, when we’re anticipating a snow storm.Read More
Passion Fruit tastes like a combination of lemon, peach, pineapple and kiwi. It can be quite sour on its own, but adding it to a sweet and creamy ice cream is like biting into a tropical creamsicle, only way better. The tart ice cream matches beautifully with meringue and makes this passion fruit baked Alaska look fancy and festive.Read More
On mother’s day, I personally think there should be over-the-top displays of appreciation and beauty. This will come in the form of children helping their mom plant flowers in the garden, cleaning the garage, a foot massage, a favorite meal (basically anything cooked by someone else) and, of course, a gorgeous dessert. After eating the aforementioned favorite meal, she may long for something light and ethereal. Meringues. This is one easy recipe, served three different ways. It can be made by children of all ages, maybe with a little help from dad. By adding flavors to the meringue, you can personalize the dessert.Read More
Sometimes great ideas can come from the strangest places. Who would have imagined that spending my birthday, in the rain, making S’mores with people I didn’t know could have been so much fun and such creative inspiration? In November my good friend and partner in many culinary adventures, Jen, treated me to a luxurious night at a resort. As bad luck would have it, it was pissing rain all night, which may have stopped the average souls from sharing a bottle of wine by the beach. Jen and I bundled up, grabbed blankets, umbrellas and sat in the rain by the fire. Apparently this scene was odd enough to attract the attention of a lovely, adventure seeking couple (Sue and Anton), who pulled up a soaking wet bench and joined us. The only thing missing in this rather bizzarre setting were sticks with marshmallows. Not for long! Sue disappeared and came back with a “S’more kit.” It seemed perfectly right at the moment to be drinking a lovely bottle of red wine and singeing marshmallows in the fire, while balancing an umbrella. They were perfection, albeit too sweet and not as good as I remember them from childhood. The concept of chocolate sandwiched between graham crackers and toasted puffs of whipped sugar is brilliant, but once you hit 40, one’s taste-buds crave a little more complexity and less unadorned SWEET.
This moment deserved remembering and the S’more begged to be reinvented. This small bite of homemade cinnamon graham cookies, chocolate ganache and toasted almond meringue is my take on the classic. But, I added a hidden treasure. Under the cloud of meringue lies coconut and a candied pecan. The texture and richness of the nut are just what the S’more was always missing for me. I suggest you bring them to a superbowl party, but leave a few at home to snack on later. Read More
This lemon brown sugar meringue tart is the cousin of the Lemon Meringue Pie, an all American classic. The lemon is intense, smooth and bracing, which is the perfect contrast to the pillowy brown sugar meringue that floats on top. They sit on an almond pastry crust that is tender and not overly sweet. The filling is simply made with just lemon juice, egg yolks and sugar, no need for cornstarch or sweetened condensed milk. The brown sugar in the meringue gives it more personality and a deeper flavor, which goes so well with the sourness of the lemons.
A lemon tart is a bit untraditional for the holidays, but I find it a wonderful addition to a Christmas buffet. It looks festive and is a nice contrast to the Bûche de Noël, a Christmas Stollen, Panettone and all those cookies you have been baking.Read More
The chocolate berry trifle acts as the perfect vehicle for cleaning out your refrigerator/freezer of all those tasty little treats you just had to hang on to. I am guilty of an overstuffed freezer. It must be my pastry chef days of NO waste, ever. It is something I am both proud of and annoyed by, because it means I have dozens, or more, of incredibly well wrapped packages of buttercream, truffles, cake, cookie dough, puff pastry and just about everything else you could ever want. BUT, there really isn’t enough of any one thing to make a full dessert, except trifle. Add some of the frozen berries from last summer, a touch of sherry and rich pastry cream to those too-good-to-throw-out cake scraps and you have a gorgeous dessert and less stuff in your freezer. Not sure why this essential dessert is named trifle, when it is clearly nothing shy of brilliant.
This all came about because I am trying to eat down my refrigerator before we leave for our trip. Next week I take off for Istanbul, Greece and Italy and the contents of my refrigerator will be much less charming when I return in a month. Some things will be left for the house-sitter, but the random packages in the freezer are something I’d rather they read about on my blog than see in real life.
While making this chocolate berry trifle, with a mind of not wasting anything at all, I discovered that I could use the left over egg whites to lighten up my pastry cream, instead of the customary whip cream, which doesn’t really “lighten up” anything. Since the pastry cream uses mostly egg yolks, I had the whites just sitting around. Whipped up and folded in, they make the most exquisite textured custard I’ve ever had. This pastry cream recipe is destined for eclairs when I return!Read More