Category Archives: Desserts

Espresso-Scented Coffee Cake

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As soon as the leaves start to turn and the glorious fall season gets underway here in New England, our friends, family, and, yes, even just acquaintances, start calling or emailing to ask if they can come for an overnight to savor the gorgeous foliage. These visits usually include breakfast so I am always searching for new creations for the first meal of the day. This year, I’m in luck since I’ve just completed Sunday Brunch, which is due out in Spring 2012. Although there is a cornucopia of recipes in this collection, an espresso-scented coffee cake is one of my favorites. Continue reading →

Twice Ginger Gingerbread Muffins

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Typically, gingerbread is baked in a pan and then cut into squares, but in the following version the batter is ladled into standard-size muffins tins. When using tins, the baking time is cut almost in half, a big advantage for busy cooks. These muffins rise above the rims of the molds, but do not spread out as much as traditional ones. They are especially moist and tender because of a generous addition of butter, and have a deep brown hue from plenty of dark brown sugar and molasses. There’s also a double dose of ginger in these little cakes; ground ginger (along with other fragrant spices) is added to the batter, and halfway through the baking, chopped crystallized ginger is sprinkled atop each muffin.

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Lemon Sorbet Parfaits with Prosecco

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Sometimes a dish is so good that it remains in my memory long after I’ve tasted it. That’s the case with the special dessert featured here. Several years ago at Telepan on New York’s Upper West Side, I sampled a confection that grabbed my taste buds and wouldn’t let go. Scoops of quince sorbet, softly whipped cream, and toasted almonds were alternately layered in glasses, and then topped with a generous pouring of Prosecco. Later in the year, I returned to the restaurant and had a delicious variation prepared with lemon sorbet. Continue reading →

Orange-Scented Strawberry Shortcakes

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For my latest version of this all-American classic, I baked these shortcakes with a hearty amount of cream instead of butter or shortening for a rich taste, and used cake rather than all-purpose flour to make the texture extra tender. Orange zest lends a fresh citrus accent to these little cakes, and orange juice is used to season the berries. The whipped cream topping is also scented with a hint of grated orange peel. The shortcakes, the berries, and the cream can all be prepared several hours ahead, so that all you need to do at serving time is to assemble these scrumptious summer confections.

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Buttermilk Panna Cotta with Blueberries

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A classic Italian dessert, panna cotta (Italian for cooked cream) is a gloriously smooth custard made without eggs. It is bound with gelatin and served chilled. The recipe featured here is from Brian Alberg, chef at the Red Lion Inn in Stockbridge, Massachusetts. He cleverly uses buttermilk to add a bright tang to this confection, and to keep it from being cloying. Garnished with fresh blueberries and mint, this dessert is the answer when you want something that’s quick, make-ahead, and delicious.

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A Chocolate Lover’s Cheesecake

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A friend of mine from long ago was a talented caterer who specialized in chocolate desserts. Less than 5 feet tall and tipping the scales at around 90 pounds, she openly confessed to me once that she weighed herself every morning just to see how much chocolate she could eat each day. I never weigh in, but over the years, I have indulged in some type of chocolate as a daily practice. Years of teaching have taught me that plenty of others share this habit. Continue reading →

Chocolate Caramel Pecan Cake

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Perfect for Valentine celebrations, this rich, moist, single-layer torte prepared with semisweet chocolate, ground pecans, and a generous amount of butter, is irresistible. The soft texture of the cake, the creaminess of the caramel, and the crunch of the nuts and chips combine to form a celestial trinity. This recipe serves eight easily so you can make it for a crowd, or offer it to a single special person and have some delicious leftovers.
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Fresh Orange Slices in Spiced Red Wine With Vanilla Ice Cream

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I created this dessert as the finale for a delectable Indian feast prepared by a good friend of ours from the sub-continent. The cool, refreshing taste of citrus made a fine counter point to the spicy dishes of the evening. Since then, I’ve served these oranges as a light dessert after a spread of tapas and as the sweet conclusion to a winter chili supper. Continue reading →

Dark Chocolate Cashew Brownies

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A fellow food writer recently asked me to name several items that are always on my holiday grocery list. Butter was at the top, followed by eggnog, beef tenderloin, and cranberries. Somehow I forgot to mention chocolate, nuts, Medjool dates, and champagne, other favorites that make frequent appearances in my grocery cart.This is the season of celebrations, so why not a few indulgences!?

Dark Chocolate Cashew Brownies are definitely a guilt-free pleasure: rich, decadent, and
addictive, these confections are made with a pound of semisweet chocolate, plenty of butter, and a touch of crème fraiche (France’s brilliant answer to sour cream). Oh, and did I mention that roasted cashews are stirred into the batter as well? Continue reading →

Wendy’s Thanksgiving Pumpkin Pie Bars

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Some of you may recognize this recipe from several years ago, but since it’s  more unusual than a traditional pumpkin pie, I’ve included it here. Wendy Kersher-Ninke, who has tested recipes for many of my books, sent me the recipe. She says that these delectable bars have replaced pumpkin pie at her holiday table.  Several readers of my blog searching for this recipe have not been able to find it so I am publishing it again here!
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