This was one of several desserts I prepared for Passover (more recipes to come this week). But I would also serve this to wrap up any meal in style, from Thursday night meatloaf, to Saturday evening rack of lamb. Essentially this is like an intensely chocolate snowcone mellowed with smooth Godiva chocolate liqueur. Lordy!
Proscuitto-Wrapped Stuffed Pears
I absolutely love simple desserts, especially if they look and taste as decadent as this one. Start with firmly ripe pears, great ham like proscuitto di Parma from Italy, or Serrano or Iberico ham from Spain. Add your favorite soft cheese, a few minutes in the oven, and you’re ready to end [...]
This beautiful, fanciful dessert is remarkable enough to be the centerpiece of a meal any time, but it definitely meets the Passover standards. It’s inspired by the classic French meringue layer cake called, Le Succès or dacquoise, that I made at cooking school in Paris.
Consider making one of the elegant chocolate treats below for that special person who inspires you with feelings of love: Mexican Chocolate Crème Brûlée and Chocolate Martinis.
Because many chocolates and wines are delicious when enjoyed together, and if ever there was a time when chocolate is on everyone’s mind, it’s February, this post looks at the synergy of flavors that can be achieved when these two “healthy” treats are served together wisely.
Chocolate lovers will be thrilled to discover that their cult-like fascination with this cherished, dusky indulgence has a healthy foundation.
Celebrate winter’s bounty with this classic dessert. This is special because the floral qualities of a perfect pear are enhanced by sherry, red wine, and bay leaf. This relatively easy dessert is the “wow” that makes any festive occasion seem more special.
I had a few friends over for dinner last night. I made my Mole Poblano Chili, a winter salad, cornbread and Orange Panna Cotta with Bitter Caramel Sauce. The party was in honor of my foodie-houseguest Will, so he and I had planned to spend the day in the kitchen having fun.
Good bread pudding is just so rainy-day yummy and gratifying; mom and hearth personified. It is also very simple to prepare and economical since it is based on stale bread. This should be served warm topped with rum-raisin ice cream, whipped cream, or warm caramel sauce.
This is the classic vanilla cream sauce for desserts like bread pudding or poached fruit. You’ll treasure this addition to your recipe collection. This sauce makes a perfect pairing with the Apple Bread and Butter Pudding or Chocolate-Walnut Bread Pudding.
