Bananas Foster is a New Orleans classic — it’s easy, delicious, and makes a grand finale to any meal! INGREDIENTS: 4 tablespoons unsalted butter 1/2 cup packed light brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon nutmeg 4 firm-ripe bananas, peeled and sliced lengthwise into halves 1/4 cup banana liqueur 1/2 cup dark rum 1...Read More
INGREDIENTS: 1/4 lb. bittersweet chocolate, premium quality 1/4 lb. cold, unsalted butter, cut into small pieces 3 eggs 3 egg yolks 3 tablespoons sugar 3/8 cup all-purpose flour, sifted Special Equipment: 5 four-ounce ramekins, buttered and floured METHOD: Preheat oven to 375.° Melt butter and chocolate together over a double boiler or in the microwave....Read More
When a Southerner wants banana pudding, this is the recipe they’re expecting – the one that was printed on the Nabisco Nilla Wafers box for years. It’s even better if you can find your grandma’s yellow Pyrex bowl from the set of nested bowls popular in the 1950s or 60s. That was the standard banana...Read More
This dessert is very simple and quick to make and keeps in the freezer for over a week – it’s a great dessert to make ahead for a dinner party. INGREDIENTS: Crust 16 whole graham crackers 1/4 cup sugar 6 tablespoons melted butter Filling 2 (14-ounce) cans sweetened condensed milk 1 1/4 cups fresh lemon...Read More
“This gluten-free, dairy-free torte will surpass your expectations. It did mine. It is rich, flavorful, and absolutely delicious. It’s perfect for vegans as well as those of us who can’t tolerate gluten or dairy. A sensational, show-stopping dessert.” — Patricia Rain INGREDIENTS: 1 cup almonds, finely ground 1/4 cup cocoa powder, sifted 1/2 cup granulated...Read More
“Here is a recipe that I love, which will impress guests. I do not make it often for the markets because it is sensitive to heat, but it has been my signature chocolate cake for many years. I developed the recipe while I was a pastry chef at Ventana Resort and reworked and reworked it...Read More
INGREDIENTS: 8 ounces 60% dark Chocolate 5 1/2 tablespoons soft unsalted butter 1/3 cup extra virgin olive oil Grey sea salt from France (Fleur de Sel) 1/4 cup cocoa powder METHOD: Melt the chocolate over a double boiler that has been heated and then turned off. Add the olive oil and stir slowly until the...Read More
This dairy-free, raw, vegan dessert (or breakfast!) doesn’t contain sugar or require cooking. The pudding features the exotic tropical flavor of cherimoya. This recipe is for one person — so increase the recipe accordingly. INGREDIENTS: Flesh of 1 ripe cherimoya (discard skin and carefully remove ALL seeds) 1/3 cup unsweetened vanilla almond milk or Ripple...Read More
“For years, I wondered why people raved about lard pastry. Mine was either falling-apart-tender or flaky and tough. But I’m glad to have persevered because a lard crust made well has no equal. It is more tender, more flaky, and more crisp than any other and doesn’t shrink even if baked only an hour after...Read More
