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Mexican chocolate and amaretto add a surprising twist to rich mousse.
Mexican chocolate and amaretto add a surprising twist to rich mousse.
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Creamy Irish stout and milk chocolate complement each other in this cold treat.
Creamy Irish stout and milk chocolate complement each other in this cold treat.
www.foodnetwork.com
Get Passion Fruit Ice Cream with Rum-Vanilla Caramel Sauce Recipe from Food Network
Get Passion Fruit Ice Cream with Rum-Vanilla Caramel Sauce Recipe from Food Network
Ingredients:
heavy cream, condensed milk, vanilla, passion fruit, sugar, lemon juice, vanilla bean, butter, rum
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Get Butter and Jam Thumbprints Recipe from Food Network
Get Butter and Jam Thumbprints Recipe from Food Network
cooking.nytimes.com
If you don’t want to make a crust but want something tartlike for your Thanksgiving dessert, a clafoutis, which is something like a cross between a flan and a pancake, is a great choice It’s a very easy dessert, yet it’s always impressive.
If you don’t want to make a crust but want something tartlike for your Thanksgiving dessert, a clafoutis, which is something like a cross between a flan and a pancake, is a great choice It’s a very easy dessert, yet it’s always impressive.
www.delish.com
This dessert is divine in its simplicity. Rich, tangy buttermilk makes the cake deliciously moist, and a splash of vanilla throughout.
This dessert is divine in its simplicity. Rich, tangy buttermilk makes the cake deliciously moist, and a splash of vanilla throughout.
Ingredients:
cake flour, baking powder, salt, butter, sugar, brown sugar, egg yolks, lemon, vanilla, pears, riesling, water, vanilla bean, orange, star anise, confectioners sugar
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Get Bittersweet Chocolate Truffles Recipe from Food Network
Get Bittersweet Chocolate Truffles Recipe from Food Network
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Get Bittersweet Chocolate Truffles Recipe from Food Network
Get Bittersweet Chocolate Truffles Recipe from Food Network
cooking.nytimes.com
Stone fruit is summer in your hand To me, there isn’t a better unmessed-with food than a good, ripe peach Still, stone fruit can be fun to play around with, and a recipe for one kind is a recipe for almost all
Stone fruit is summer in your hand To me, there isn’t a better unmessed-with food than a good, ripe peach Still, stone fruit can be fun to play around with, and a recipe for one kind is a recipe for almost all
www.allrecipes.com
This recipe is the culmination of much experimentation in my kitchen. I have omitted black tea, as I am not fond of caffeine. The resulting tea follows in the tradition sprung up on the west coast, particularly the SF bay area, where a fondness for strong spices seems to be most favored, savored and brewed. Add enough soy milk or cows milk to suit your taste.
This recipe is the culmination of much experimentation in my kitchen. I have omitted black tea, as I am not fond of caffeine. The resulting tea follows in the tradition sprung up on the west coast, particularly the SF bay area, where a fondness for strong spices seems to be most favored, savored and brewed. Add enough soy milk or cows milk to suit your taste.
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Port- and wine-steeped prunes with mascarpone.
Port- and wine-steeped prunes with mascarpone.
Ingredients:
dry red wine, tawny port, sugar, cinnamon, vanilla bean, salt, mascarpone cheese, lemons
cooking.nytimes.com
This beautiful plum tart, adapted from the pastry chef Alex Levin of Osteria Morini in Washington, brings together a sablé butter crust flavored with vanilla bean; colorful, juicy plum slices; and an almond cream filling with a lovely flavor that complements the fruit Using confectioners' sugar in the crust gives you a texture that is finer and smoother than if you use granulated sugar And the sugar in the crust and filling removes the need to sweeten the plums (which in turn means the fruit juices won't leach into the dough) — though you'll want to sprinkle a little turbinado sugar over the top for added crunch.
This beautiful plum tart, adapted from the pastry chef Alex Levin of Osteria Morini in Washington, brings together a sablé butter crust flavored with vanilla bean; colorful, juicy plum slices; and an almond cream filling with a lovely flavor that complements the fruit Using confectioners' sugar in the crust gives you a texture that is finer and smoother than if you use granulated sugar And the sugar in the crust and filling removes the need to sweeten the plums (which in turn means the fruit juices won't leach into the dough) — though you'll want to sprinkle a little turbinado sugar over the top for added crunch.
Ingredients:
coconut oil, confectioners sugar, vanilla bean, egg, flour, blanched almonds, italian plums