Author: Monica Glass

10 Feb

Posted at 00:10h in Desserts, Recipes by
An adaptation of Dorie Greenspan’s Chocolate-Crunched Caramel Tart from her 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.

09 Feb

Posted at 08:00h in Test Kitchen, Test Kitchen Notes by

Chocolate, rich and creamy, is the quintessential indulgent food. It’s perfect in almost every form, one of the most versatile ingredients, and we’re addicted to its unique taste and smell. We crave it in the summer as a smooth ice cream and as a steaming cup of hot chocolate on...

05 Feb

Posted at 09:00h in Accompaniments, Desserts, Recipes by

Homemade jam is one of the most flavorful ways to preserve fruit, and with the basics of fresh fruit, sugar and spices, making your own jam is a lot simpler than you may think. This recipe pairs tart cranberries with rich chocolate for a deliciously sinful jam....

16 Nov

Posted at 09:25h in Bread, Recipes, Side Dishes by

Cranberries are a sweet but assertive fruity complement to this moist, yet crumbly golden cornbread. This recipe is a tasty twist to traditional cornbread, combining the best qualities of cranberry sauce and cornbread. It will surely make for an attractive addition to your holiday table!...

09 Jan

Posted at 11:00h in Desserts, Recipes by
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