White chocolate, lemon, raspberries… these are sexy foods. This dessert is simple in construction, comprising merely a lemon cream, white chocolate, sweet lemons and fresh raspberries, but its taste is anything but. This napoleon presents sensuous textures with everyday flavors; a sublimely silky cream contrasts perfectly with crisp white chocolate. Tart and tangy paired with sweet and creamy makes for a bright and utterly refreshing dessert.

6 servings

Ingredients

For the white chocolate layers:
1 pound white chocolate, tempered

For the lemon cream:
1 teaspoon unflavored granulated gelatin
2 tablespoons cold water
½ cup sugar
2 eggs
1 egg yolk
1/3 cup fresh lemon juice (from about 4 large lemons)
Zest of 2 lemons
¼ cup (½ stick) unsalted butter, room temperature
A pinch of salt
½ cup heavy cream, whipped to medium peaks

For the poached lemon slices:
1 cup water
1 cup sugar
2 small lemons, sliced very thinly

For the candied lemon confit:
1 cup water
1 ½ cups sugar, divided
1 lemon

Fresh raspberries

Equipment

2 flat baking sheets
At least 2 sheets of clear acetate
Chocolate thermometer
Electric or handheld mixer
Fine mesh sieve
Mandolin or sharp straight-edge knife
Pastry Bag
Round pastry tip
Rubber spatula
Ruler
Sharp paring knife
Whisk
Vegetable peeler

Preparation

Prepare the white chocolate layers:
Using a large offset spatula, spread the tempered white chocolate very thinly on a plastic accetate sheet over the back of a flat baking pan. Complete this procedure at least 2 times, using separate pans and acetate each time. When the chocolate has set (this should take only about 2-3 minutes), use a sharp paring knife and a straight-edge ruler to cut the chocolate into at least 24 2×3-inch rectangles (we recommend cutting extra in case of breakage). Set the pan in the refrigerator and allow the chocolate to set for at least four hours before using. Unmold the rectangles before using.

[Chef’s Note: To temper white chocolate, first chop the chocolate into small pieces. Place about 2/3 of the chocolate in a mixing bowl. Slowly microwave the chocolate in 30 second intervals to melt it, stirring with a rubber spatula after each interval so it melts evenly. Once the chocolate has completely melted, continue to microwave until it reaches a temperature of 115 to 118° F; when the chocolate is ready it feels warmer than your body and hot to the touch. Remove the bowl from the microwave and stir the chocolate slowly and constantly, continually adding the reserved unmelted chocolate until it cools to 78 or 79° F. It should be thick, smooth and glossy in texture. Once at the correct temperature, slowly microwave again, this time in 5-7 second intervals, stirring between, until is warmed to 86 to 88° F. Be very careful, because the chocolate warms very quickly. Do not let the chocolate get too warm or it will go out of temper.

You will not need all of the tempered white chocolate, but it is always best to temper chocolate in amounts no smaller than 1 pound. When finished, just spread the extra onto a sheet of parchment paper, let set and then break up and store with the rest of your chocolate for another use.]

Prepare the lemon cream:
Dissolve the gelatin in the cold water.

Prepare a water bath by putting a saucepan of water over heat to simmer. Combine the sugar, eggs and egg yolk, lemon juice, lemon zest and salt in a metal bowl and place over the simmering water, making sure the bottom of the bowl does not touch the water. Cook the mixture over the water bath, whisking constantly until it thickens, becomes very creamy, and your whisk leaves a ribbon in the cream; this may take up to 10 minutes. Remove from the heat and whisk in the gelatin and butter until completely smooth. Using a fine mesh sieve, strain the cream into a clean bowl or container. Cover with a layer of plastic wrap directly on the surface and let cool at least 1 hour or for up to 2 days.

Once cooled to at least room temperature, fold in the whipped cream. Place the lightened cream into a pastry bag fitted with a medium round tip. Set aside in the refrigerator until ready for use.

Prepare the lemon slices:
Combine the water and sugar and bring to a boil. Add the lemon slices and return to a quick boil. Lower heat and simmer until the slices are almost translucent, about 5 minutes. Chill in the syrup and reserve until ready for use, for up to 2 weeks.

Prepare the lemon confit:
Peel strips of lemon skin with a vegetable peeler. Cut most of the white pith from the rinds and discard. Thinly julienne the peel using a sharp paring knife, place in a pot of cold water and bring to a boil. Strain and repeat this blanching procedure two more times.

Combine the water and 1 cup of sugar and bring to a boil. Add the julienned peel and return to a quick boil. As with the slices, lower the heat and simmer until the zest is almost translucent, about 5 minutes. Strain, saving the syrup if desired, and toss the zest with the remaining ½ cup of sugar. Arrange the sugar-coated zest on a wire cooling rack and let rest until dry, at least 1 hour. Store in an air-tight container until ready for use.

[Chef’s Note: It may seem tedious to cook the peel three times, but blanching the rind removes the bitterness and is a necessary step to produce an edible garnish. The candied zest will keep for about a month.]

Service

To assemble the napoleon, use four white chocolate rectangles per napoleon. Place one smooth side up on a plate. Neatly pipe three lines of lemon cream vertically on top of the white chocolate layer. Top with another layer of white chocolate, and then layer 2 slices of poached lemon over the chocolate layer and six raspberries on top of the lemon slices. Top with another layer of white chocolate. Pipe another three lines of lemon cream on this layer of white chocolate, and top with the final white chocolate layer. Arrange three strips of candied lemon peel on top of the final white chocolate layer for garnish.

Repeat the procedure with the remaining white chocolate and fillings. The napoleons are ready to enjoy now or can be refrigerated for up to about 4 hours until ready to serve.

Variations

Try this dessert with a lime or an orange cream instead of lemon by substituting equal parts juice and zest of your desired fruit. Feel free to use fresh strawberries, blackberries or blueberries instead of the raspberries.

Recipe and photo by Monica Glass

This is an unusual combination of sweet flavors with spicy, hot sensations. Traditionally, cuisines from temperate regions of the world, as such as Asia, Latin America, the Caribbean, Africa and the Mediterranean have always combined these ingredients. This time we are celebrating these aphrodisiac flavors in the form of truffles. Be sure to allow yourself two days to craft this recipe, as the truffles need to sit overnight in the refrigerator.

Makes 50 truffles

Ingredients

For the spicy, semi-solid ganache:
1 lb ( 16 oz ) semi-sweet chocolate, chopped
1 teaspoon Thai Curry Paste for Desserts (recipe follows), or to taste
1-1/2 cups heavy cream

Cocoa powder for dusting (optional)
or
Toasted coconut flakes (optional)

Preparation

Place chopped chocolate in food processor and pulse until pea-size. Bring heavy cream to boiling point and mix in the curry paste for desserts. Stir to combine. Remove from heat, cover and infuse no more than 3 hours. Strain through a very fine sieve and re-heat to a boiling point.

Pour the chocolate mix into the tube of a running food processor. Process until mixture becomes smooth. Transfer into a clean bowl and let set overnight, covered, in the refrigerator.

Pipe onto a parchment lined cookie sheet and freeze overnight.

Pre-coat truffles with thin layer of tempered chocolate (see Chef’s Note below) and dust with cocoa powder, or toss in toasted coconut flakes.

[Chef’s Note: Chocolate is tempered when its temperature is between 84° and 88° F (29° and 31° C). One of the easiest ways to achieve this point is to place the chocolate in the microwave for 30 seconds at a time until the chocolate is melted; but be especially careful not to over do it. You may see lumps, but they will be dissolved with the residual heat of the chocolate. To speed this process up, you can use an immersion blender or a whisk. When the chocolate begins to set, scrape the sides of the bowl and mix in. It is very important to have your food thermometer on hand to verify when the mixture reaches ideal temperature.]

Thai curry paste recipe follows.

Thai Curry Paste for Desserts

Makes ½ cup

Ingredients

1 stalk lemongrass, finely sliced (use only the bottom 6” of the stalk)
1 teaspoon lime zest, preferably kaffir lime
1-2 dried Thai bird chiles, seeds removed
½ teaspoon ground cinnamon
2 cardamom pods, husked
1-1/4 teaspoons turmeric
1 tablespoon coriander seeds
1-1/2 teaspoons cumin seeds
1 tablespoon fresh galangal or ginger root, minced (see Chef’s Note)
1 tablespoon coconut milk (optional)

Preparation

Toast cumin, coriander, cardamom and cinnamon in a skillet over medium heat for 3-4 minutes. Do not leave unattended, and shake the pan often to prevent burning. Remove from heat, cool.

If making in a mortar and pestle, pound all the ingredients into a smooth paste. If making in a blender or food processor, blend everything into a smooth paste. Transfer to a small container and keep refrigerated or frozen.

[Chef’s Note: This paste will keep for up to two weeks refrigerated and can be frozen in one-teaspoon quantities in an ice cube tray. To grind the ingredients use either a mortar and pestle, a blender, coffee grinder, or spice mill. Remember that the number of chiles is up to you; if you findthe paste too hot, simply reduce the number of chiles used.

Galanga, sometimes called “galangal,” is known as “kah” in Thailand and is used even more widely than fresh ginger. Use whole pieces of dried galangal and reconstitute them by soaking them in water. Powdered “kah” has very little flavor. Fresh ginger can be used as a substitute for kah.]
Recipe and photo by Melissa De Leon Douglass

Originally Posted January 2006

An adaptation of Dorie Greenspan’s Chocolate-Crunched Caramel Tart from her newest book Baking: From My Home to Yours, the luscious combination of chocolate, caramel and port offers a burst of flavors that delicately melt on your tongue. A silky port ganache conceals a layer of creamy, yet crunchy walnut caramel for a delightful contrast. Rather than use Dorie’s dough, we opted for a chocolate crust to magnify the chocolate intensity. The recipe can be prepared as one large tart, but we prefer the adorable charm of individual tarts. We also recommend serving at room temperature for the most luxurious texture, and within a day or two of being made.

Makes one 9 inch tart or one dozen 3 inch tartlets

Ingredients

For the tart dough:
½ cup unsalted butter, room temperature
½ cup powdered sugar
1 egg yolk
1½ cups flour
¼ cup unsweetened cocoa powder
Pinch salt

For the walnut caramel:
1 cup sugar
¼ cup water
2 tablespoons light corn syrup
4 tablespoons unsalted butter, room temperature
½ cup heavy cream, warmed
Pinch salt
1 cup walnuts, toasted and coarsely chopped

For the port ganache:
8 ounces bittersweet chocolate (60-72%)
1 cup heavy cream
¼ cup light corn syrup
4 tablespoons unsalted butter, room temperature
Pinch salt
¼ cup ruby port

Equipment

Stand Mixer
Rolling Pin
Silpat Mat
Tart Molds – either (1) 9-inch pan or (12) 3-inch molds

Preparation

Prepare the tart dough:
Cream the butter and powdered sugar in the bowl of an electric mixer fitted with the paddle attachment until combined. Add the egg yolk and vanilla and beat until smooth. Add the flour, cocoa powder and salt, and mix on low speed until just combined, being careful not to overmix the dough. Gather the dough into a ball and form a flat disk onto a sheet of plastic wrap. Wrap and chill until firm, at least 1 hour, or up to 3 days.

[Chef’s Note: Allowing the freshly made dough to relax and chill before rolling out will ensure easier rolling, as the dough will not be as elastic and stretchy.]

Preheat the oven to 325 F. Roll the dough into a 12×18 inch rectangle or 12 inch circle (depending upon your tart pan shape), about 1/8 inch thick, on a lightly floured surface. If making one large tart, carefully roll the dough around the rolling pin and transfer to the pan. Press the dough into the pan, making sure to press all the way to the edges and up the sides, and then trim away any excess dough. If making individual tarts, cut out 12 rounds using a 4 inch round cutter and press them into the molds. Chill the tart shells for an hour, or up to 3 days.

[Chef’s Note: Chilling the shells at this point prevents the dough from tightening and shrinking while baking. If you’ve ever baked a tart or pie shell and had it shrink to lose half of the height, chances are your dough was not well chilled before baking.]

Line the large tart shell with foil or parchment paper and fill with dried beans, rice or pie weights to prevent the center from puffing up. You do not need to do this if you are making the smaller shells. Bake the larger shell for 15 minutes (smaller for 10 minutes), remove the foil and weights and bake for another 5-7 minutes to brown and set the center. Cool completely.

Prepare the walnut caramel:
Place the sugar, water and corn syrup in a large saucepan. Brush down the sides of the pan with water to remove any sugar granules and prevent crystallization. Cook over medium high heat, swirling the pan occasionally, until it turns an amber caramel, about 7 minutes. Turn off the heat and carefully whisk in the butter, then the heavy cream and salt until smooth. Stand back and use extreme caution because the mixture will bubble up and steam. Stir in the walnuts. Remove from heat and allow the caramel to cool slightly. While still warm, pour the caramel into the tart shell (or shells) and let cool until set, about 1 hour.

Prepare the port ganache:
Combine the heavy cream and corn syrup in a small saucepan and bring to a boil. Place the chocolate in a separate bowl, and pour the hot cream over the chocolate and let sit for a few minutes to melt. Whisk the chocolate until smooth, then add the butter and salt and continue to whisk until entirely melted and incorporated. Add the port and whisk until emulsified and completely smooth.

Pour the ganache over the caramel while still warm and fluid, and let set at room temperature for 2-4 hours before serving.

Service

Each component can be made up to 3 days in advance, but the tarts should be assembled only 1 day in advance or the day of service to maintain freshness and crispness in the shell. Serve at room temperature for best consistency and taste.
Recipe and photo by Monica Glass

Sweet dark cherries simmered in ruby port wine with a hint of star anise and cinnamon is the ideal topping for a perfect ending dessert. Serve over ice cream, as a filling for éclairs, or a spread for cheesecake.

4 servings

Ingredients

1 cup ruby port
¾ cup sugar
1 lb fresh or frozen pitted cherries
1 cinnamon stick
¼ teaspoon ground star anise
5 teaspoons cornstarch
5 teaspoons water
1 teaspoon vanilla

Equipment

Small saucepan, cherry pitter (or paring knife), plastic gloves, plastic cutting board

Preparation

Prepare the cherries:
Pit the cherries using a cherry pitter or paring knife. To use a paring knife, cut around the circumference of the cherry, pull the halves apart and remove pit.

[Chef’s note: Cherry juice will stain. Use care when pitting the cherries by using plastic gloves, cutting boards and frequently wiping up juice spills on your counter.]

Make the sauce:
Combine the port wine and sugar in a small saucepan and bring to a boil. Add the cherries, cinnamon stick and star anise and simmer for 5–10 minutes until the mixture reduces and starts to become syrupy.

[Chef’s note: If using frozen cherries, you might need to simmer a bit longer to defrost the cherries and reduce the resulting water.]

Mix the cornstarch and water together to make a slurry, stirring until completely dissolved. Add the cornstarch slurry to the sauce and bring to boil. Reduce the heat, and continue to simmer until the mixture is thick and shiny. Remove from the heat and cool completely. Cover and chill until ready to serve.

Service

Serve over your favorite ice cream or creamy rice pudding. The sauce can also be spread over cheesecake.

Variations

For a great homemade Cherries Jubilee Ice Cream, bring a quart of good-quality vanilla bean ice cream to room temperature, mix the Cherry Port Sauce with the ice cream and place back into a freezer-safe container. Freeze 24 hours, then serve.

Recipe and photo by Lia Soscia

What better way to have your drink than to eat it for dessert? And with a wiggle this seductive, you can’t resist this pear panna cotta: Cool and creamy, soft and silky, the pear panna cotta is wonderfully delicate, and the covering of port gelée is the perfect flavor accent, intensifying the refreshing dessert. The beauty of panna cotta lies in its ease of preparation and the pure, simple flavor of cream. Since there are so few ingredients, it is important to only use the best and purest.

10-12 servings

Ingredients

For the pear panna cotta:
3 pears (enough to make 1 ½ cups purée)
1 package unflavored gelatin (.25 oz)
2 tablespoons cold water
1 ½ cups heavy cream
1 cup milk
¼ cup sugar
1 vanilla bean, split and seeds scraped
1 cinnamon stick
A pinch of salt

For the port gelée:
2 cups ruby port
1 tablespoon lemon juice
2/3 cup sugar
2 teaspoons gelatin
1 ½ tablespoons cold water

For the reduced port sauce (optional):
1 cup ruby port
1 teaspoon sugar

Equipment

Handheld immersion blender or food processor
Fine mesh sieve
Molds or ramekins

Preparation

Prepare the pear panna cotta:
Peel and chop the pears. Place in a small saucepan with a few tablespoons of water and bring to a simmer over medium heat. Cook until the fruit is tender, about 7-10 minutes, and then allow to cool. Using a handheld immersion blender or a food processor, purée the pears until smooth. Pass through a fine mesh sieve and reserve the purée for the panna cotta.

Place the water in a small dish and sprinkle the gelatin over it. Let rest for 5 minutes, until the gelatin is dissolved and softened. Combine the heavy cream, milk, pear purée, sugar, vanilla seeds and bean, cinnamon stick and salt in a medium saucepan. Heat to a simmer and allow to steep for 5 minutes. Add the gelatin mixture to the hot cream, stirring until the gelatin dissolves, and then strain through a fine mesh sieve into a large measuring cup with a spout. Divide among ramekins (see Variations for more on ramekins) and refrigerate until chilled and set.

Prepare the port gelée:
Place the water in a small dish and sprinkle the gelatin over it. Let it rest for 5 minutes, until the gelatin is dissolved and softened. Bring the port, lemon juice and sugar to a simmer in a small saucepan and continue to simmer for another 3 minutes until just slightly reduced. Remove from the heat and add the softened gelatin to the warm mixture, whisking until the gelatin dissolves. Strain through a fine mesh sieve and allow to cool to room temperature. Gently pour it over the panna cotta in the ramekins (or see Variations for more molding ideas). Refrigerate until chilled and set.

Prepare the port sauce:
Bring the port and the sugar to a low simmer over medium-low heat in a small saucepan and continue to simmer until reduced by half, about 7 minutes. Remove from the heat and allow to cool to room temperature.

Service

To unmold the panna cotta, dip the ramekin or mold into warm water for 5 seconds to release it. Be careful not to have the water too hot or keep it under the water for too long, or the panna cotta may melt. Carefully loosen the edges and gently wiggle the panna cotta out of the mold.

Pour the port sauce into a squeeze bottle to decorate the plates with dots of sauce, or using a paint brush, paint a line of sauce across the plates. Carefully transfer one unmolded panna cotta to each plate. Serve and enjoy!

[Chef’s Note: It’s a good idea to prepare this dessert a day in advance, as you need to allow time for the gelatin to set.]

Variations

This recipe can be adapted for a variety of molds/ramekins and styles. Feel free to layer the panna cotta and gelée by pouring a small amount of panna cotta into the mold and refrigerating until set (about 1 hour), then pouring an equal amount of gelée and refrigerating until set, continuing to repeat the layers. Or to make a panna cotta with a single layer of gelée on top, first pour the gelée into the bottom of the mold, refrigerate until set, and then pour a larger amount of the panna cotta on top of the gelée. Let set and unmold turning upside down so the panna cotta is on the bottom and the gelée is on top. Or pour the panna cotta into a clear glass, let set, and then pour a thin layer of the gelée on top of the panna cotta for an attractive parfait which you can serve directly.

Recipe and photo by Monica Glass

Rich with caramel flavor, aroma and color, this moist and dense pound cake is accented with chestnuts. The nuttiness and perfume of the winter nut perfectly complements the deep caramel flavor. Here we use chestnuts in three forms — sweetened cream, flour and chestnut pieces — to blissfully savor their buttery sweet, yet savory flavor. Enjoyed solo or with whipped cream, this cake is definitely worthy of the finest festive spread for both Thanksgiving and the Yuletide season.

Serves 12

Ingredients

For the caramel sauce:
1/2 cup sugar
1/4 cup water
1/2 cup heavy cream

For the pound cake:
3/4 cup (6 ounces) unsalted butter, at room temperature
1/4 cup sugar
caramel sauce (from above)
1/2 cup (150 grams) sweetened chestnut puree
4 eggs
1 1/2 cups all purpose flour
1/4 cup chestnut flour, optional (can substitute all-purpose flour)
1 teaspoon baking powder
1 teaspoon salt
1/2 cup chestnuts (candied, fresh or canned), chopped (optional)

Equipment

8×4 inch loaf pan
Electric handheld or stand mixer
Medium sized non-reactive metal saucepan
Non-stick baking spray
Rubber spatula
Whisk

Preparation

For the caramel sauce:
Wet the sugar with the water in a medium saucepan and stir to dissolve. Place the pan over medium heat. Cook without stirring, swirling the pan occasionally, until the water evaporates and the sugar turns a deep amber color. In a separate pan or in the microwave, heat the cream. Remove the caramelized sugar from the heat and carefully whisk in the warmed cream. It will spatter and boil up, so it is best to stand back when adding the cream. Place back on the heat and whisk to remove any remaining lumps of sugar. Quickly pour into a clean glass or metal bowl to cool. Set aside to cool to room temperature.

For the pound cake:
Preheat the oven to 325 F. Spray an 8×4-inch loaf pan with non-stick baking spray. Sift the flours, baking powder and salt together. Set aside.

Using an electric mixer, cream the butter and sugar together on medium speed until light and fluffy. Beat in the eggs, one at a time, until incorporated. Add the caramel sauce and the sweetened chestnut purée, beating to combine. Add the sifted dry ingredients and mix only until combined. Fold in the chopped chestnuts.

Pour the batter into the prepared loaf pan and tap gently on the counter to even out and settle the ingredients. Bake in the preheated oven for 45-50 minutes until golden and a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and let cool completely.

Variations

Soak the chestnuts in brandy or cognac overnight for a subtle boost of flavor.
Recipe and photo by Monica Glass

A simple dessert to warm you up on chilly nights, there is no better way to celebrate the comforting flavors of fall than with this bread pudding. Sweet caramelized apples and toasted bread cubes sing in a warm cinnamon-laced custard. The cider caramel sauce itself is divine, but particularly so when generously poured over the voluptuous pudding.

Find this recipe in our Gilded Fork Cookbook!

Serves 8-10

Ingredients

For the bread pudding:
4 apples (Braeburn, Gala, Fuji or Empire recommended), peeled, cored and coarsely chopped
1/4 cup butter
1/2 vanilla bean, split and seeds scraped
pinch of salt
1/3 cup light brown sugar, firmly packed

1 loaf of Brioche or Challah bread, cut into 1-inch pieces
1 1/2 cups milk
1 1/2 cups heavy cream
1/2 vanilla bean (optional)
1 teaspoon vanilla (increase to 1 tablespoon if omitting the vanilla bean)
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup sugar
1/2 cup light brown sugar
4 whole eggs
3 egg yolks
1 cup pecans or walnuts, toasted

For the cider caramel sauce:
1 cup apple cider
3/4 cup sugar
1/4 cup light corn syrup
1/4 cup water
1/4 teaspoon lemon juice
3/4 cup heavy cream, warmed
4 tablespoons (1/4 cup) butter, room temperature
1/2 teaspoon salt

Equipment

8×8 baking dish
Large saucepan
Non-stick baking spray
Pastry brush
Rubber spatula
Tall non-reactive metal pot
Whisk
Wooden spoon

Preparation

For the bread pudding:
Preheat the oven to 350°F. Toast the bread cubes in the oven until they are crispy, but not burnt, about 10-15 minutes. Place in a large bowl and set aside.

Melt the butter over medium-high heat in a large saucepan. Add the vanilla bean, brown sugar and salt, stir until the sugar is dissolved and then add the apples. Sauté the apples until caramelized and the sugar becomes a thick syrup consistency. Set aside to cool.

Combine the heavy cream, milk, vanilla and salt in a medium saucepan. Bring to a simmer over medium heat. Meanwhile, in a large bowl, mix together the eggs, yolks and sugar. Remove the milk from the heat and slowly temper the eggs with the hot milk, whisking as you combine the two. Whisk in the cinnamon and nutmeg and remove the vanilla bean. Pour the liquid over the bread cubes in a large bowl; add the caramelized apples, walnuts or pecans and mix to combine. Let sit for about 1 hour to completely soak all of the bread with the liquid.

Preheat the oven to 350°F. Grease a baking dish with either non-stick baking spray or butter. Place the soaked bread cubes into the prepared baking dish and gently press to create and even layer on the top. Bake in the preheated oven until the custard is set and bread is puffed and golden brown on top, about 45 minutes.

For the cider caramel:
Place the apple cider in a small saucepan. Bring to a low boil over a medium flame and simmer until the liquid has reached a dense syrup-like consistency and has reduced to approximately 1/4 cup. Set aside to cool slightly.

Combine the sugar, corn syrup, water and lemon juice in a tall non-reactive metal saucepan. With one hand work these two ingredients together until it feels like wet sand. With a wooden spoon, stir the sugar constantly over low heat only until the sugar is completely dissolved. This step prevents the caramel from becoming grainy. Remove from heat and using either a pastry brush or your hand, clean the insides of the pan so that there are no stray granules of sugar on the sides. Do not stir.

Return the pot to the stove and bring to a boil over moderate heat. Cook, without stirring but swirling the pan occasionally, until a golden caramel color is reached. In a separate pan or in the microwave, heat the cream to slighlty warmer than room temperature. Remove the caramelized sugar from the heat and carefully whisk in the warmed cream. It will spatter and boil up, so it is best to stand back when adding the cream. Place back on the heat and whisk to remove any remaining lumps of sugar. Quickly pour into a clean glass or metal bowl to cool. Whisk in the butter, salt and reduced apple cider. Let cool to room temperature.

[Chef's Note: We use the "wet method", which when just enough water is added to sugar to make it a sandy texture, to make caramel in this recipe. During the boiling process, any excess liquid evaporates, causing the syrup to thicken, the sugar concentration to increase, and eventually the color to change from opaque to a rich, golden brown. This method takes longer than the "dry method", cooking sugar without the addition of water, but is easier to control and does not burn as easily.

When making caramel, there is always a danger of crystallization, which can give the finished caramel a grainy texture and cause it to cook unevenly. If the pan or spoon is not completely clean, if the syrup is stirred once it boils, or if the sugar is not properly dissolved, you are bound to get lumps of sugar that will agitate and crystallize in the caramel. However, this is easy to avoid by using a clean pot, adding a pinch of an acidic ingredient such as cream of tartar or lemon juice, and taking caution not to stir the sugar once it boils. Swirling the pan during cooking also helps to evenly distribute heat and color to the sugar without stirring.]

Service

Serve the bread pudding warm, drizzled with caramel sauce. Bread pudding is delicious eaten cold, too. For easier slicing, refrigerate the bread pudding for a few hours and then reheat before serving.

Variations

Bread pudding adapts well to improvisation. Try using a variety of breads, if available, and other flavorings such as grated lemon zest, cardamom or star anise. Pears and other fruits can also be substituted for the apples.

Recipe by Monica Glass
Photo by Andrea Meyers

The Tarte Tatin, named after the Tatin sisters, who served the dish in their tavern in the Loire Valley, is a classic French dessert using apples. This reinterpretation uses peaches, which are in season during the summer, paired with preserved ginger. This easy yet satisfying dessert always pleases, and can be made without much fuss. The key is caramelizing the sugar to just the right point.

6 servings

Ingredients

6 ripe peaches
½ cup castor sugar
4 tablespoons sweet cream butter, unsalted
3 tablespoons preserved ginger, chopped

For the pâte brisée (pie crust):
1¼ cups all purpose flour, plus extra for dusting
½ teaspoon salt
1 teaspoon sugar
8 tablespoons chilled unsalted butter (one stick cut into small pieces)
2-4 tablespoons ice water, plus extra if needed
1 egg, slightly beaten

Equipment

10-inch heavy-bottomed skillet (oven safe)
Rolling pin

Preparation

Prepare the pie crust:
Mix the flour, sugar and salt in the bowl of a food processor and pulse to mix well. Add the chilled butter pieces and pulse in short bursts to cut the flour and the butter together. The mixture should resemble crumbs. Do not overmix. Slowly drizzle in ice water a little at a time, and process just until the mixture comes together into a ball. If it’s a little dry, add just a splash more of the ice water, being careful not to add too much. The mixture should just hold its shape. Wrap the dough in plastic and refrigerate for 30 minutes, or freeze for 10.

Prepare the peach filling:
Preheat the oven to 375° F.

Boil a pot of water on the stovetop, and score a small “x” on the bottom of each peach and boil for about 10 seconds, then refresh in cold water. The peels should come off rather easily. Cut each peach in half and remove the stones.

Sprinkle the sugar in the bottom of a 10-inch ovenproof skillet and heat over medium heat until it begins to caramelize. Shake the pan back and forth a little if necessary, but do not stir. When the sugar turns a dark caramel color, remove it from the heat and dot with 2 tablespoons of the butter and half the chopped preserved ginger.

[Chef’s Note: Sugar will go from caramel to burnt in a split second, so it is important to watch it very carefully. Once it starts to brown, be ready to take it off the heat, and be careful not to burn yourself. Sugar burns are the most painful.]

Place the peaches cut-side up on top of the caramel. Be sure to pack them together as tightly as possible. Sprinkle with the remaining ginger and tuck a few pieces of the ginger in the gaps between the peaches. Cut the remaining butter into small pieces and dot over the peaches. Return the pan to the stove and cook over low heat while you roll out the pastry dough.

Sprinkle a clean countertop with a little flour and roll out the pâte brisée from the center outward, rotating occasionally, until the dough is about 11 inches in diameter (a little larger than your skillet) and ¼-inch thick. Use a little more flour, as necessary, if the dough becomes sticky.

Lay the pie crust over the peaches and tuck the edges into the sides of the pan. Brush lightly with the egg wash and bake for 20-25 minutes until the pastry dough is well browned and flaky.

Remove from the oven and allow to rest on the stovetop for about 5 minutes.

Service

Place a large serving plate over the skillet and invert onto the plate. The caramel will drip over the top of the peaches. Serve with ice cream or whipped heavy cream.

Variations

This recipe is infinitely variable. You can use plums, pears, and of course the classic apples. You may also use puff pastry or phyllo dough in this dish.

Recipe and photo by Mark Tafoya

This simple preparation for fresh fruit is a great way to utilize the grill for more than just charring meat!  The natural sugars in the fruit are enhanced by the cinnamon sugar, which caramelizes on the grill to create gorgeous, sweet grill marks.  Dress them up, or eat them as-is: either way these sweet peaches will sing a sweet song of summer!

Psst…This recipe is in our new Gilded Fork cookbook!

4 servings

Ingredients

4 ripe peaches, pitted and halved
1 14 oz. can coconut milk, unsweetened
1 teaspoon ground cinnamon
1½ cups sugar, course ground, if available
Mint sprigs, for garnish
Cinnamon or vanilla ice cream, if desired

[Chef’s Note: As peach season approaches, numerous varieties might be available. Within those myriad varieties exists a subdivision: freestone peaches. This simply means that their pit comes out easily when the peach is cut in half or when segments are removed. In the case of the non-freestones, the flesh could stubbornly stick to the pit. While there is no flavor difference, it may be easier to get perfect halves when using freestone peaches.]

Equipment

Outdoor grill or
Cast iron grill pan

Preparation

Heat a cast iron grill pan over medium high heat, or preheat an outdoor grill.

[Chef’s Note: If grilling with charcoal, the coals should be grey and ashy with no flame. As this is a dessert recipe, the coals should be past their hottest point after grilling the main course. When ready to grill, just scrape down the grill grate with a wire brush and lightly oil it.]

Clean and dry the peaches, and cut in half, removing the stones. Shake the coconut milk well to emulsify the liquid and then open the can, pouring it into a shallow, wide dish. Mix the sugar and cinnamon well, and pour into another shallow dish.

Dip the cut side of each peach half first in coconut milk, then in the sugar mixture, and shake off any excess sugar. Arrange the peaches on the hot grate and grill until nicely browned on both sides (longer on the flat side than then round side), about 15 minutes total. To create cross hatched grill marks, rotate the peach halves a little while still grilling on the cut side, after about 4-6 minutes.

Service

Transfer the peach halves to plates or a platter for serving and garnish with mint sprigs. Alternatively, you may serve them in bowls over ice cream, 2 halves per serving.

Variations

You may also use this sweet grilling technique for pineapple, bananas, plums, or nectarines. Cut the bananas in half like for a banana split, and take them off the grill sooner.

You may also use melted butter in place of the coconut milk, if desired.

Recipe by Mark Tafoya

It seems that any time we work with a vibrant, fresh, and seasonal flavor, we can’t seem to resist turning it into an ice cream or a sorbet.  Basil is one of those ethereal flavors that is magical when transported along the palate with the icy coolness of iced cream and just a tang of perfumed citrus on the after palate.  The cinnamon tuile is a classic recipe that makes this simple recipe utterly elegant, not to mention a perfect palate complement to the flavors of the ice cream.  To keep the ice cream light, we omitted the eggs and the traditional custard-style ice cream here, opting for a simple light cream infusion:  Summer flavors frozen in time!

Serves 8

Ingredients

3 cups heavy cream
1 vanilla bean pod, split
6 fresh large basil leaves, coarsely torn or chopped
Zest of ½ orange
2/3 cup sugar

Preparation

Place a large, heavy-bottomed saucepan over medium heat.  Combine the cream, vanilla, and basil to the pot.  Gently warm the cream over the heat, but do not let it come to a boil.  Remove the saucepan from the heat when the mixture is just coming to a simmer: you should see steam rising from the surface and small bubbles forming along the edges.  Add the sugar and the orange zest, and stir until combined.  Remove from the heat, set aside and allow the mixture to infuse while cooling to room temperature.

Optional: Strain into a clean container.  Cover and refrigerate for at least 2 hours until cold, or overnight.

Stir the chilled mixture and then freeze in an ice cream maker according to manufacturer’s directions.  Transfer ice cream to a container and freeze until solid, about 2 hours.  Remove to the refrigerator to “cure” about 20 minutes before serving.

Cinnamon Tuiles

Tuiles are thin, crisp cookies that are meant to imitate the shape of a French roof tile.  While the “classic” preparation is to drape the hot tuiles over a rolling pin to shape them, you can get adventurous and use underside of a muffin tin to form a cup.

Makes approx. 2 dozen (24) tuiles

Ingredients

4 tablespoons butter at room temperature
2 egg whites
½ cup flour
2/3 cup confectioners’ sugar
Scant 1 teaspoon cinnamon
1 teaspoon vanilla

Preparation

Preheat the oven to 350˚ F.  Line two cookie sheets with parchment paper.

In a medium bowl, combine the butter and egg whites with a whisk.  Whisk until smooth.  In a larger bowl, combine the flour, confectioners’ sugar, and cinnamon.  Add the wet ingredients to the dry and whisk until smooth.  Add the vanilla and whisk until well combined.

Using an offset spatula, drop one tablespoon of the batter onto the prepared cookie sheet and spread very thin to form about a 6” diameter circle.  The batter will look translucent in some spots.  Repeat spacing each tuile about 3” apart.

Bake each cookie sheet separately for about 6 to 8 minutes, until the edges are just beginning to brown.  Remove the cookies from the oven.  Working quickly, drape the hot cookies over a rolling pin or the side of an empty wine bottle, making sure they do not touch.  Once the cookies are firm, transfer to a wire cooling rack and cool completely.

Prepare the other cookie sheet for baking while the first is in the oven.  Repeat.  Make sure the cookie sheet is cool before spreading the next round of batter on it.

Recipe originally published in August 2005.

Recipe by Donna Marie Desfor
Photo: Kelly Cline

House Tofu Panna Cotta with Blood Orange and Pistachios

Serves 8

Ingredients

1 block House Foods soft tofu
1/2 cup honey
1 Tablespoon powdered gelatin
1 Tablespoon sugar
1 cup soy milk, room temperature
Pinch of salt
Zest of 1/2 blood orange, peeled into 1-inch wide strips
2 blood oranges
1 recipe blood orange syrup (recipe follows)
1 recipe candied pistachios (recipe follows)
Fresh mint and tarragon, fine chiffonade

Directions

Stir the powdered gelatin and sugar together. Place the soy milk in a small bowl and whisk in the sugar and gelatin, adding in a thin stream. Allow the gelatin to bloom for 5 minutes.

In a blender, combine the soft tofu, honey and a pinch of salt. Blend on high until smooth. Add in the gelatin soy milk mixture and blend again until homogeneous.

Transfer the tofu mixture to a saucepan. Bring the tofu to a simmer while stirring constantly, but not t o a boil, just until the mixture begins to bubble. Whisk once more and remove from the heat. Pour the tofu into 4 ounce ramekins lightly coated with cooking spray. Refrigerate for at least 2 hours or until set.

While the panna cotta is chilling, bring a small pot of water to a boil and blanch the strips of blood orange zest for 15 seconds, then strain. Repeat this process twice more, boiling a fresh pot of water each time. Run the zests under cold water, and pat dry with a paper towel. Julienne the strips finely crosswise into 1/2-inch long strands. Set aside and add to the gastrique.

Cut off the tops and bottoms of the blood oranges to expose the pulp and then stand it on one end. Cut away the peel with your knife, following the curve of the fruit. Working over a bowl, gently cut the filets of orange out, slicing between the pith/membranes, being sure to remove the seeds. Squeeze any excess juice from the core into a separate bowl, using the extra juice towards the blood orange gastrique.

Make the gastrique and pistachios according to recipes below. To serve, gently run a knife along the inside edge of the ramekin and invert the ramekin onto a plate. Spoon a few tablespoons of syrup onto each panna cotta and top with several orange filets, candied pistachios, and julienned herbs for garnish.

Blood Orange Gastrique

Ingredients

1 cup sugar
1/4 cup Champagne vinegar
1/4 piece vanilla pod, seeds scraped

Directions

Combine all ingredients in a small saucepan. Stir well and bring to a boil. Cook the syrup over medium-high heat unti it has reduced by 70% and has a syrupy consistency. Remove from the pan and stir in the blanched zest. Allow the syrup to cool to room temperature.

Candied Pistachios

Ingredients

1 cup shelled raw pistachio nuts
1 Tablespoon honey
1 Tablespoon water
2 Tablespoons granulated sugar
Pinch of salt
1/4 cup Demerara sugar

Directions

Preheat the oven to 350° F. In a small bowl, whisk together the honey, water, salt, and granulated sugar until smooth. Toss the pistachios and Demerara sugar in the honey mixture, stirring to coat.

Spread the nut mixture onto a parchment lined sheet tray in a single layer and bake until the nuts are golden brown, about 8-10 minutes. Allow the nuts to cool to room temperature and then break into small pieces. Store in an airtight container until needed.

This rich little bite of creaminess is an indulgent conclusion to an elegant meal. The pots can be prepared ahead of time, and the effort required delivers amazing results.

Makes six 8-oz. servings

Ingredients

½ cup sugar
1 cup heavy cream
1 cup milk
8 green cardamom pods, lightly crushed
3 to 4 tea bags of English Breakfast tea (or more, to taste)
1 cinnamon stick, crushed
2 cloves
1 inch piece of fresh, peeled ginger, coarsely chopped
¼ teaspoon pink peppercorns (can substitute white)
2 allspice berries
1 2-inch piece of lemon zest removed with a vegetable peeler (zest only)
1 2-inch piece of orange zest removed with a vegetable peeler (zest only)
½ cup brown sugar
4 large egg yolks
1 whole large egg

Preparation

Place the sugar into a heavy-bottomed medium pot and place over medium heat. Once sugar begins to melt stir with a wooden spoon and continue to stir until the sugar melts and just begins to caramelize. Do not allow the sugar to turn into caramel. You want a light brown colored syrup, not the deep amber typical of caramel.

Slowly pour in the cream and milk, and stir to incorporate. The sugar syrup will seize and harden. Continue to stir over the heat until the syrup re-melts and the mixture comes to a boil. Remove from heat. Add the cardamom, tea bags, cinnamon stick, cloves, ginger, peppercorns, allspice and zests. Cover and allow the mixture to infuse for 20 minutes, stirring occasionally.

Preheat the oven to 300° F.

In a large mixing bowl whisk the brown sugar, egg yolks and egg until thick and pale, and ribbons fall from the whisk.

Strain the chai infused liquid into a large measuring cup, pressing down on the mixture to extract all of the liquid. Discard mixture and add enough heavy cream to bring the measure to 2 cups. Gently whisk the chai liquid into the egg mixture to incorporate. (Overwhisking will result in too much foam.) Rap the mixing bowl on the counter to release any air incorporated, and skim any foam from the top of the bowl.

Place six 4-oz. ramekins or eight espresso cups in a small roasting pan. Fill each almost to the top with the chai custard. Carefully move the pan to the oven and add hot water to the pan to reach about halfway up the ramekins or cups. Cover with foil and poke 2 vent holes on either side of the pan.

Bake for 40 to 45 minutes, or until the edge of the pots are set and jiggle slightly in the centers. Remove the pan from the oven and allow the pots to sit in the water bath an additional 10 minutes. Remove the pots from the water bath and cool in the refrigerator. When cool, cover with cling film and return to refrigerator, chilling for a minimum of eight hours to overnight.

Service

Remove the pots from the refrigerator about 20 minutes before serving. Garnish with freshly whipped cream.

[Editor's Note: If you like a very pungent tea taste, as I do, you can substitute regular tea bags (i.e. Lipton or Tetley) or loose tea leaves in place of the English Breakfast Tea.]

Recipe and photo by Donna Marie Desfor

Nothing warms the heart more than a gift of buttery homemade caramels.  Fresh butter, rich cream and fragrant lavender make this delicious blend of sweet, salty and floral an amazingly delicate, soft and chewy treat.  Try dipping the cut caramels in tempered chocolate (we prefer white chocolate with the lavender) for an even more exquisite treat.

Yields about 6 dozen 1-inch square caramels

Ingredients

1 cup milk
1 ½ cups heavy cream
2 teaspoons dried lavender buds
¾ cup unsalted butter
¾ cup honey
1 ¾ cups sugar
2 teaspoons vanilla extract
½ teaspoon salt

Equipment

9 inch square pan or an 11×7 in rectangular pan
A large pot that holds at least 4 quarts
Candy thermometer

Preparation

Prepare your pan by greasing it with butter then lining the bottom with wax or parchment paper.

Place the milk, heavy cream and lavender buds in a medium saucepan and bring to a boil. Once the liquid comes to a boil, turn off the heat and let the lavender steep for 30 minutes. Strain through a fine mesh sieve, reserving the liquid. You may now discard the lavender. Measure the liquid; you should now have approximately 2 cups.

Combine all of the ingredients except the vanilla and salt in a deep saucepan. Cook over medium heat, stirring frequently, until the mixture comes to a full boil. Using a pastry brush, brush down any sugar that has crept up the sides of the pan. When the mixture reads 240 F on the candy thermometer, begin stirring constantly until it registers 248° F, about 20 minutes total.

Immediately remove from heat, stir in the vanilla and the salt, and pour into the prepared baking pan. Cool the mixture completely until it is firm, at least 1-2 hours in the refrigerator. Invert the caramel onto a cutting board and turn glossy side up. Cut into 1 inch squares and store in an airtight container between layers of parchment paper.

[Chef’s Notes: If you’ve never made caramels before, don’t fret – they’re actually very simple to prepare. Choose a heavy pot with very tall sides, as the caramel boils up to about 3 times its actual volume.

If using this recipe as a standard caramel recipe without steeping the lavender (or another herb) in the liquid, only use 1 cup of heavy cream. The extra ½ cup accounts for the liquid lost from evaporation and that which is soaked up by the lavender.

Brushing down the sides of the pot with a pastry brush prevents crystallization of the sugar during the caramelization process, resulting in a smooth and creamy caramel.

When working with a candy thermometer, there are several temperatures to note: 240° F is known as “soft ball” stage, while 248° F is “firm ball.” As sugar gets hotter than this, it goes into “hard ball,” “soft crack” and “hard crack.”

The caramels will keep for one week in an airtight container.]

Recipe and photo by Monica Glass

(originally published January 4th, 2009)
Winter can be a tough time for fruit lovers like me. I love simple desserts made with fresh fruits.  In North America, most fruits are non-existent, or shipped in from the southern hemisphere and taste like cardboard, since they’ve been picked far from ripe and shipped in a dark boxcar for weeks. (And you know how much we hate that!) So we must rely on tropical fruits or citrus that comes to us from more temperate climates like Florida and the Mediterranean.

One of my favorite fruits of winter is the blood orange. Native to Sicily and Spain, the blood orange is unique among citrus fruits for its intense deep red coloring, in some cases as deep and dark as blood. Like other citrus fruits, the blood orange is high in vitamin C. But what makes it unique is its high concentration of anthocyanin, an antioxidant which is believed to reduce the risks associated with many ailments, including age-related illnesses. Blood oranges diminish the risk of heart disease, some types of cancer and “bad” cholesterol build-up. They may also reduce the risk of cataracts, and aid in the body’s healing process. [wikipedia]

While in Sicily last Spring, I got to taste many fresh blood oranges in the markets of Palermo and in the countryside near the slopes of Mt. Etna, whose rich volcanic soil aids in the growing of the blood orange. There are three varieties of blood oranges, the Tarocco (a “half-blood” variety), the Moro, and the Sanguinello (both “full-blood” varieties). The Tarocco and Moro are native to Italy, while the Sanguinello originated in Spain. All three are grown and highly prized in Sicily.

So while I enjoyed the blood oranges of Sicily greatly, I didn’t expect to be able to enjoy the juice so readily here in the US. Well, recently, I received a package with samples of a new juice available here in the New York area from I.O.  Italian Organics. I.O. is a blend of all 3 major varieties of blood orange, and it’s certified organic. Curious, I drank a bit (chilled, of course), and found it to be nearly as flavorful as the freshly pressed blood orange juice I sampled in Sicily. Sadly, it didn’t have quite the same punch of freshness that you’d get from a just-pressed orange, but it does have the sharp tartness and wonderful bitterness that hits the back of the throat.

So to really test this product, I decided to make a simple recipe, a blood orange granita. I love to have sorbets and granitas as an intermezzo between courses at a long dinner, or as a simple weeknight dessert. Cold desserts have to start with an intensely flavorful base, since the cold dampens the taste buds and makes it harder to taste the subtleties. So what better way to see just what kind of punch this juice would pack?

The recipe is quite simple:

Blood Orange Granita

3 cups blood orange juice

1/4 cup simple syrup:

(2 parts sugar to 1 part water, heated to boiling, then cooled)

splash of lemon juice (optional)

grind of black pepper (optional)

Mix the simple syrup into the juice until it tastes sweet enough to you. You want it to be too sweet to drink, but not so sweet that you won’t taste the distinctive tartness of the blood orange. You may not have to use all the simple syrup. If the juice is not very tart, you can add a splash of lemon juice, or a grind of black pepper to bring out the flavors.

Pour the mixture into a wide flat metal or glass dish. You want to have as much surface area as possible to help it to freeze quickly. Place flat in the freezer for a while, then scrape with a fork to break up the ice crystals and return to the freezer and repeat until the mixture is totally frozen and granular. I prefer to serve it very granular, with “chunks” of crystals. If you prefer, you can run it through a blender, then freeze again, if you want it to have more of a sorbet consistency.

I.O.’s juice did not disappoint. I found it to be very flavorful, very tart, and with a distinctive sharpness, that served as a perfect dessert for our New Year’s Day meal of Sausage and Mussels (see our recent video shot in Lunenburg, Nova Scotia with Chef Rick Ogilvie.) Try this yourself at home, but do try to get real blood orange juice, whether you find them fresh and juice them yourself, or from a quality bottled juice.

-Chef Mark

This indulgent twist on rice pudding highlights the heady combination of coconut milk and cardamom, accented with the jasmine undertones of basmati rice.

Makes 8 servings

Ingredients

1 ½ cup coconut milk
½ cup water
¼ teaspoon coarse salt
1 cup basmati or kasmati rice
2 ½ cups milk
1 ½ cups heavy cream
1 cinnamon stick
1 vanilla bean, split
1 teaspoon ground cardamom
generous ½ cup sugar (or to taste)
Toasted unsalted pistachios, coarsely chopped
Candied orange zest

Preparation

Bring coconut milk and water to boil in a large, heavy-bottomed pot, whisking occasionally. Add salt and stir in rice. Cover and simmer over low heat stirring occasionally until liquid is absorbed, about 10 minutes.

Add milk, heavy cream, cinnamon stick, vanilla bean and cardamom. Increase heat to medium-high until just simmering. Reduce heat and maintain simmer. Cook uncovered, stirring frequently until mixture starts to thicken, about 30 minutes. Remove from heat and add sugar to taste. Allow to cool to room temperature. Garnish with chopped pistachios and candied orange zest. Serve.

Variations

For a crème brûlée topping:
Preheat broiler to high and place oven rack about 6 inches below the broiler.  Sprinkle each ramekin of pudding with a tablespoon of brown sugar.  Use your fingers to ensure and even coat.  Place the ramekins under the broiler until the sugar caramelizes, about 8 minutes.

Optional Garnish:
Coarsely chopped unsalted, peeled pistachios
Coarsely chop dried apricots
Sprinkle a small amount over the finished crème brûlée toppings and serve immediately.

[Chef's Note: Pudding can be chilled. To serve, place serving amount in a small bowl and add cold milk to thin the pudding to desired consistency. If you prefer fruit in your pudding, I recommend soaking ¼ cup coarsely chopped dried apricots in 2 tablespoons of Malibu or other coconut flavored rum while preparing pudding. Drain apricots and add to pudding. Taste the pudding before adding the fruit. If you are like me, I think you will find the combination of the coconut, cream, cardamom, cinnamon and vanilla so compelling, the fruit is not necessary.]

Recipe by Donna Marie Zotter
Photo by Kelly Cline

Autumn rarely goes by without at least one meal that contains a freshly prepared cranberry relish. Chicken, turkey, or chops adore being dressed with this relish, and the spices will add a wonderful scent to your home as the cranberries simmer.

4 servings

Ingredients

1 pound fresh cranberries
1 1/2 cups water
5 whole cloves
5 whole allspice berries
2 cinnamon sticks
2 large navel oranges, peeled and chopped
3 cups sugar

Preparation

Place the cleaned cranberries into a 3-quart saucepan. Add the water and bring to a boil. Place the spices in a small cheesecloth bag tied with string. [Chef's Note: A coffee filter tied with string can also be used.] Add the spice package to the cranberries and simmer over medium heat until the cranberries pop, about 10 minutes.

Remove the cranberries from the heat and remove the spice package. Stir in the sugar and chopped oranges. Place in a container and chill in the refrigerator for at least 4 hours or overnight.

Service

Serve cold with your favorite meats or fish.

Recipe by Lia Soscia

When it comes to simple desserts, there are few things as comforting and satisfying as warm pears. Don’t be deceived by the simplicity of this recipe; treated to a simple roasting, this is an elegant and flavorful way to enjoy them. Fragrant sprigs of sweet rosemary add a wonderful, yet unusually aromatic and peppery flavor to an otherwise ordinary dessert. This is also a perfect dessert for effortless entertaining — just prepare ahead of time and pop into the oven to roast while enjoying your main course. Buy firm pears, as they maintain their shape best with heat.

6 servings

Ingredients

For the roasted pears:
3 large firm Bosc pears, peeled, quartered and cored
2 tablespoons butter, cut into small pieces
1/2 cup good quality honey, such as Wildflower, Orange Blossom or even Rosemary Blossom honey
2 large sprigs of rosemary, cut in half
1 cinnamon stick
Strips of lemon zest from 1/2 lemon

For the whipped crème fraîche:
1 6-ounce container of crème fraîche
1 teaspoon honey

Good quality aged balsamic vinegar, for drizzling

Equipment

Handheld or electric mixer
Melon baller
Vegetable peeler
Zester

Preparation

Prepare the roasted pears:
Preheat oven to 450° F. Place the pears in a baking dish at least 8 x 8-inch in size. Add the rest of the ingredients and roast in the preheated oven for 20-25 minutes until the pears are just tender and caramelized, basting occasionally with the honey juices.

Prepare the whipped crème fraîche:
Beat the crème fraîche and honey together with a mixer until fluffy and a soft whipped texture. Do not over-whip. Refrigerate until needed.

Remove from the oven and serve warm with the whipped crème fraîche.

[Chef's Note: If you enjoy the pear skins, feel free to leave them on, as they take on a beautiful deep-amber glaze when roasted.]

Service

Place two pear quarters on each plate, spoon a dollop or a quenelle of the whipped crème fraîche on top and drizzle with the extra honey syrup from the roasting dish and balsamic vinegar. Enjoy warm!

Variation

Replace the pears with apples for another delicious late-summer or fall dessert.

Recipe and photo by Monica Glass

What can be more refreshing on a hot summer night than a rich vanilla crème sauce flecked with vanilla specks? Our version is infused with the bright citrus flavors of orange, lemon and lime with a splash of Tuaca, an Italian liqueur. This impressive but simple recipe will wow your dinner guests, and is sure to become a staple in your repertoire to serve over many different dessert bases.

10 servings

Ingredients

2 oranges
1 lemon
1 lime
1 vanilla bean
¼ cup sugar
¼ cup Tuaca Liqueur
¼ cup heavy cream
½ cup unsalted butter, cold
1 cup good quality vanilla yogurt
1 can mandarin oranges
1 angel food or pound cake

Preparation

Juice the oranges, lemon and lime, strain and pour into a medium saucepan. Slice the vanilla bean in half lengthwise, scrape out the seeds with the tip of your knife and place the seeds and the bean in the saucepan. Bring the vanilla–citrus mixture to a simmer and reduce by two-thirds, stirring occasionally. Once it is reduced, add the sugar and Tuaca liqueur and stir until sugar is completely dissolved.

[Chef’s note: The mixture should become thicker, but don’t reduce too long or it will evaporate].

Whisk in the heavy cream and simmer to reduce another two-thirds, stirring occasionally. Watch carefully that the mixture doesn’t boil. A soft simmer is ideal.

Lower the heat and slowly whisk in the cold butter to form a beurre blanc sauce. Remove the sauce from the heat and let it cool to room temperature. Whisk in the cup of vanilla yogurt and refrigerate until ready to serve.

Service

Place slices of the pound cake on a plate and garnish with mandarin oranges. Place a generous dollop of the Vanilla Citrus Crème Sauce over the cake and oranges and serve. This sauce is so versatile that you can also serve it over a rich panna cotta or even over a bowl full of berries. Use it like you might use a crème anglaise. It’s even been known to show up as a dip for skewered fruits.

Recipe and photo by Lia Soscia

Layers of sweet corn cake, gingery peaches and cream make a delectable departure from the traditional English trifle.  Refreshing and full of sweet peaches and spicy ginger flavor, it’s an ideal treat for any summer day.  All steps can be prepared in advance, so it’s perfect for entertaining.  Partial to individual servings, we adore the idea of assembling the trifle in single glasses.

4-6 servings, depending on glass size

Ingredients

For the corn cake:
¾ cup sugar
1 cup all purpose flour
1 cup corn flour (or finely ground cornmeal)
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon cinnamon
½ cup butter
2 eggs
1½ teaspoons vanilla

For the ginger cream:
2 cups milk
1½-inch piece fresh ginger, sliced
½ vanilla bean, halved and scraped
6 egg yolks
½ cup sugar
1 tablespoon cornstarch, sifted
1/8 teaspoon salt
4 tablespoons butter, soft

For the macerated peaches:
4 ripe but firm peaches
Juice of 2 limes
2 tablespoons sugar
¼ teaspoon vanilla extract

For the whipped cream:
1½ cups heavy whipping cream
4 tablespoons sugar
1 teaspoon vanilla

For the trifle:
Corn cake
Ginger Pastry Cream
Macerated Peaches
½ cup candied or crystallized ginger, chopped
1 fresh peach, ripe but firm
4 sprigs fresh mint (optional)

Preparation

Prepare the corn cake:
Preheat the oven to 350F. Prepare a 12×15 inch (or similar size) baking sheet with a piece of parchment paper or a nonstick silpat.

Sift together the sugar, flour, corn flour, baking powder, salt and cinnamon in a large bowl. Add the butter and cream all together until fluffy, about 3-4 minutes. Beat in eggs one at a time, fully incorporating after each. Mix in the vanilla.

Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for about 10-15 minutes, until the top of the cake is golden. Cool completely before preparing the trifle. Wrap tightly with plastic wrap and place in the refrigerator for easier cutting. The cake is best if made 1 day ahead so you have time to for it to chill.

Prepare the ginger cream:
Place the milk, ginger and vanilla bean and seeds in a medium saucepan. Bring to a simmer, then turn off heat and allow the ginger and vanilla to steep in the milk for 30 minutes. Strain, discarding the ginger and vanilla bean.

Combine the yolks and sugar in a medium bowl, whisking until pale and well combined; whisk in the cornstarch. Bring the milk back to a simmer and temper with the yolks by adding a small amount of the hot milk to the yolks, whisking constantly as you pour, then add the warmed yolks into the saucepan with the remaining milk and whisk to combine.

Bring the mixture to a boil over medium heat, stirring constantly. Boil 1-2 minutes, whisking until cream is smooth and thickened. Remove from heat and whisk in butter. Pour the cream into a bowl and place a piece of plastic wrap directly on the surface to seal out air and prevent a skin from forming. Chill in the refrigerator until ready to use, for up to 3 days.

Prepare the macerated peaches:
Cut each peach in half, remove the pit, and thinly slice each half into about 10 slices. Gently toss the peaches with the lime juice, sugar and vanilla in a large bowl. Macerate at least 1-4 hours.

Prepare the whipped cream:
Place the heavy cream, bowl and beaters in the refrigerator to chill for at least 30 minutes before making the whipped cream. Combine the cream, sugar and vanilla in the chilled bowl and beat until stiff peaks form. Spoon the whipped cream into a pastry bag fitted with a large decorative piping tip. Use immediately or chill for up to 4 hours.

[Chef’s Note: Save the used vanilla bean, clean and dry in the oven overnight (at 200°F), and use to make vanilla sugar.

The less time you macerate the peaches, the firmer they will be in the trifle, but the longer you do, the more they will develop a sweeter and more lime flavor.

This may seem like a daunting recipe, but it is actually quite simple, as you can prepare each component at least a day ahead of serving time.]

Equipment

6 wide rimmed clear glasses (we like large red wine glasses for the depth)
Baking sheet
Pastry bags and a large piping tip

Service

Using a serrated knife, cut the cake into 1-inch cubes. The cake will be easier to cut if it has been refrigerated. Begin assembling the trifle by placing a layer of cake cubes on the bottom of each glass, fitting them together to form an even layer. Spread about 3 tablespoons of the ginger cream on top the cake layer, sprinkle 1 teaspoon of candied ginger on top of the cream, then fan about 6 macerated peach slices over the cream, positioning the skin to face the outer edge of the glass. Continue the layering process again with the cake cubes until you have almost reached the top of the glass. You should be able to fit 3 layers, depending on the size of your glass.

Using the prepared bag of whipped cream, pipe a swirl on the top of each glass; starting from the outer edge, work toward the center layering each round as you get closer to the center to form a point.

Using the same method for cutting the macerated peaches, thinly slice the fresh peach to use as a garnish. Top each glass with 3 slices of the peach, fanned out, and a fresh sprig of mint.

Variations

If you are not a fan of ginger (an idea we cannot fathom), you can make a vanilla cream by omitting the ginger and increasing the half to a whole vanilla bean. Follow the above instructions without the ginger.

Feel free to assemble the trifle, following the same layering scheme, in one large trifle bowl rather than individual glasses if you prefer.

Recipe and photo by Monica Glass

As children, we loved those creamy orange frozen treats on a stick, and often ended up with sticky orange faces, never mind the unnaturally bright orange color. As warmer weather approaches, it’s time to bring back that childhood delight, but with a slightly tipsy adult option:  a splash of orange liqueur.  This creamy dessert, with both mascarpone and whipped cream to balance the sweetness of the orange, is a sophisticated way to finish a spring meal.

8 servings

Ingredients

4 large egg whites
¼ teaspoon cream of tartar
½ cup confectioner’s sugar
½ cup frozen orange juice concentrate, partially thawed
1 tablespoon grated orange zest
½ cup mascarpone cheese, softened
3 tablespoons orange liqueur
2 cups chilled whipping cream

For the orange glaze topping:
½ cup orange marmalade
2 tablespoons orange liqueur
1 Mandarin orange, thinly sliced, cut into small triangles
mint leaves, to garnish

Preparation

Fill a medium saucepan with 3 inches of hot water and set over low heat. Do not allow the water to boil. Combine the egg whites, cream of tartar and sugar in a heatproof bowl that just fits into the pan without touching the water. Using an electric mixer, beat at medium-high speed until the beaters leave tracks on the base of the bowl, then beat at high speed for about 7 minutes until the egg whites have become very thick and form stiff peaks. Remove the bowl from the pan and continue beating the egg white mixture for 2-3 minutes more until it is cool.

Fold in the partially thawed orange juice and the finely minced zest. Whip the chilled cream until it forms soft peaks and fold gently into the egg white mixture. Whisk 3 tablespoons of orange liqueur into the softened mascarpone and gently fold into the mixture.

Spoon into a 6-cup ring mold. Gently shake the pan from side to side to remove any air bubbles and to level the mixture in the pan. Cover with plastic wrap and freeze for at least 4 hours or overnight.

[Chef’s Notes: Beating the egg whites over hot water helps to coagulate the egg proteins and firm up the meringue, as well as to kill any harmful bacteria. The cream of tartar adds stability to the egg whites.

When folding in new ingredients, always use a very gentle hand and move the spatula in a figure 8 shape to incorporate the flavors without deflating the egg whites.

When whipping cream, it helps to use a metal bowl that has been chilled in the freezer for several minutes.]

Prepare the glaze:
Mix the remaining 2 tablespoons of orange liqueur with the orange marmalade, blending well to form a syrupy consistency.

Supreme the mandarin orange, removing the segments and leaving behind the pith and membranes.

Service

To unmold, dip the frozen ring mold in warm water for about 5 seconds and wipe the base. Invert a serving plate over the mold, and holding it tightly against the mold, turn over together, then lift off the mold. To decorate whole, drizzle the orange glaze over the top and garnish with the mandarin orange slices and mint leaves, if desired.

If you prefer, you may slice an individual serving from the ring and set it on its side on the serving plate. Drizzle with the orange glaze and garnish with mandarin orange slices and mint leaves. Serve immediately.

Store the remainder in the freezer.

Recipe and photo by Mark Tafoya