The 1980’s and 1990’s were the glory days of food magazines. There was Gourmet, the shining star of them all, first published in 1941 and required reading for anyone interested in fine food. There was also Bon Appétit, Food and Wine, Chocolatier, and The Pleasures of Cooking, published by Cuisinart. …
In this version of Banana Cream Pie, a chocolate wafer crust adds a delightful chocolate element to an American classic. A vanilla bean custard, fresh banana slices, and lightly sweetened whipped cream complete this luscious dessert. The old standby cookie for chocolate crumbs, Nabisco Famous Chocolate Wafers, is no longer…
This cake epitomizes the essence of a kitchen cake – one you bake to keep around your kitchen, ideally under a glass dome, for snacking, tea time, or to share with friends who may drop by. It’s my favorite cake (so far) from the delightful book The Bundt Collection. Moist…
These delicious Chocolate Madeleines are rich and brownie like in taste. When baked in a heart-shaped madeleine tin (source below) they make an excellent dessert for valentine’s day. The filled molds can sit in the refrigerator for several hours prior to baking allowing you to get all the work done…
Profiteroles, small choux puffs filled with vanilla ice cream and draped with a bittersweet chocolate sauce, are a fabulous dessert to have in your repertoire. They are equally wonderful for a large dinner soiree as they are for an intimate dinner for two. The puffs, crafted from the same P¢te…
Croquembouche is one of the many classic French pastry dishes attributed to Antonin Carême, known as the “king of chefs and the chef to kings.” He served as chef to French, Russian, and English royalty and aristocracy in the late 1700’s and early 1800’s. A recipe for this unique pastry…
Trifle can be traced back to mid-nineteenth-century England as a dessert consisting of biscuits soaked in wine, layered with custard, and topped with whipped syllabub–a sweet cream with added acid. Today there are countless versions of Trifle, many incorporating fresh berries for color and taste. In the place of the…
This wonderful gâteau is an example of how the addition of a single element to a classic cake elevates it to another level. In this case we add a layer of flourless Chocolate Soufflé Sheet toto our Dacquoise, serving two purposes. One, it provides additional complexity, with the soft and…
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