Peach Sorbet, with its delicate aroma and flavor is the perfect respite between big, bold tastes because it re-invigorates your palate for the next course.
Pot de Creme is a decadent dessert. It can impress your friends and fool them into thinking you are a much better cook than you really are. It’s a strategy.
Argentinian flan differs from others in several ways, with use of sweetened condensed milk and dulce de leche topping instead of caramel.
Blueberries are in season and Blueberry Buckle cake is a delicious way to use them. Perfect with a good cup of coffee and very easy to make.
This magnificent ode to blue cheese was presented to me in St. Louis, MO at Harvest, a relatively new restaurant. He served blue cheese ice cream as an amuse bouche, but several of our party refused to taste it. The mere concept of cheesy ice cream was too much for them, and it blew their mind.
Palermo Viejo, a favorite Argentinian restaurant in my hometown closed a few years ago. Their meats were fantastic but they also served outstanding desserts and this was one of them. My thanks to Federico Erbl for his recipe, which he intended to be a low-fat treat. I managed to fatten it up for my version.
One of my favorite chefs is Jose Andres. He, at his D.C. restaurants Minibar and Jaleo introduced me to tapas and tasting menus. While searching for inspiration I found his tomato sorbet. It tastes just like a mouthful of garden fresh tomato right off the vine – with a spicy kick.
I’m not really a dessert junkie. That said, I tasted this years ago in Northwest Arkansas and have craved it ever since.