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.
Cosmos remain hugely popular and pomegranate juice is just plain delicious. Here these two favorites are combined in a variation on the traditional Cosmopolitan with directions that make it simple to serve at a party. By freezing the pomegranate juice into hot-pink ice cubes, you keep this cocktail cool on the buffet without diluting its potency. The colored cubes also create a pretty “sunset” pattern as they melt.
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.
This rich and spicy relish is simply wonderful and it goes together so quickly that there is no reason to ever buy cranberry sauce again. The hearty sweet and savory flavors of this relish make it perfect with poultry or pork any time of the year, not just for Thanksgiving. Some traditionalists may object, but my customers love it with the unusual zing of the kumquats and ginger.
A popular Milanese recipe was the inspiration for this dish. And what a great way to use blueberries when they are at the peak of their season. The sweetness of the berries blends beautifully with thyme in this super simple preparation that celebrates the last days of summer.
In Mexico, every street corner seems to host a vendor selling one of these simple, remarkably refreshing coolers. Likely due to Mexico’s astounding array of lush and luscious fruits, most locals would still rather quench their thirst with one of these fresh concoctions than a soda. I think you’ll feel the same. The bright flavor relies on perfectly ripe ingredients and good water. And what a great way to use up any overbearing cucumber vines.
Juicy melons of every variety are a highlight of my worktable at this time of year. Their colors are so summery and fresh and the flavors blend and complement nearly every recipe from salsa to salad and dessert.
I grew up in Southern California where tequila was practically the official spirit. So, it’s only natural that I’ve developed some pretty strong opinions about the correct way to mix up a perfect Margarita and created an armload of other creative tequila quaffs, as well. Enjoy these recipes for the classic Margarita and some other summer-friendly ways to use up that bottle of Patron, Herradura, or Commemorativo you invested in on your last vacation in Cancun.
This elegant cold fruit soup is beautiful, all done ahead, and delicious on a warm summer night to precede a simple grilled supper. There just couldn’t be a better use of a wonderful Honey Rock organic cantaloupe or your own crop of strawberries.
The bold and fruity notes of Cabernet Sauvignon transform this simple Blackberry Sorbet into a WOW dessert.
