Double crust peach cobbler not only has a delicious peach filling, it also has the perfect ratio of crust to filling for that deeply satisfying taste.
Togarashi Cheesecake
Togarashi Cheesecake gets its name from a blend of Japanese spices and makes you go hmmm? With Pineapple Chutney and Miso Caramel, you go Yummm.
Bananas Foster
Soothe your inner caveman (or cavewoman) and play with fire making Bananas Foster!
Peach Sorbet
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.
Chocolate Pot De Creme
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
Argentinian flan differs from others in several ways, with use of sweetened condensed milk and dulce de leche topping instead of caramel.
Blueberry Buckle
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.
Blue Cheese Ice Cream
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.
Banana Crepes
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.
Tomato Sorbet
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.