Cranberry Custard Tart

Cranberry is a standard Thanksgiving flavor, so I wanted to make a bit of a nod to it especially since I refused to follow any other aspects of the American tradition. The cranberry is cooked down and paired with some orange juice for a wonderful and complex flavor. I prepare the recipe in a 12 inch deep tart pan, if you are using a standard 9 inch tart pan, simply divide the recipe in half.

Baba au Rhum

But no meal is complete without dessert, right? I was originally planning some sort of tiramisu since I had a some Marscapone cheese that needed to be used…but this was a French dinner not an Italian one. Nico suggested a Baba au Rhum, and I decided to make it and serve it with a Marscapone Whipped Cream.

Of Crème Brûlée and Cognac

Is there a more amazing combination? I am have had a hard time finding one. I have become really interested in cognac of late. I have been doing a lot of reading and tasting different types. One of my favorite things in the world is when my dad comes over for an evening of cognac and philosophical conversations.

Perfect Cheese Plate

Perfect Cheese Plate 15 – 30 minutes serves: variable I just turned 30! To celebrate, I decided to throw myself a big, five course, dinner party, and over the past few weeks, I have shared the whole menu through my blog posts…but I forgot something! The cheese course! Sure, it is not necessarily something that…

Vanilla Cake with Raspberry Filling and Cream Cheese Frosting

Vanilla Cake with Raspberry Filling and Cream Cheese Frosting 2 – 3 hours serves: 20-30 I just turned 30! To celebrate, I decided to throw myself a big, five course, dinner party…and let’s talk about dessert! No meal is complete without it, am I right? We served a round of my (semi-famous) Cannelés Bordelais and a 3…

Marscapone Custard Tart

Some recipes are planned, others are the result of accidents…and this was a beautiful accident. I was preparing for my book launch and kneading bread as my egg whites for my tiramisu were whipping up. I got them to that beautiful firm peak, and proceeded to mix my mascarpone egg yolk mixture in…and I figured, I would just let my KitchenAid mix them together on the lowest setting. Wrong! I always say fold egg whites in by hand, and I didn’t follow my own advice! As the two mixed, the egg whites fell and turned into a delicious but liquidy mess that would never work for tiramisu.

Tiramisu

Everyone loves Tiramisu! I have never met anyone who doesn’t. Adults love the sophisticated mixture of cream and coffee. Kids love their first opportunity to consume some booze. What can go wrong? Tiramisu is not hard to make, you don’t even need to bake. However, I strongly discourage using white sponge cake or pre-made “Tiramisu filling” that is sold in grocery stores. That is not Tiramisu, that is closer to a trifle. The one thing you should be careful with is blending the egg yolks into the mascarpone mixture. I let my KitchenAid do it as I was kneading some baguette dough the other night, and my egg whites turned back to liquid! However, I found a way to bake that into an incredibly delicious “mascarpone cheesecake”! Stay tuned for the brand new recipe soon!

Sweet Potato Batatada

This dessert has the best name! Batatada! It is so much fun to say, and it is a delicious and moist cake that can be made almost a week in advance. It keeps so well! The sweet potato and coconut give the cake a lot of nuance and moisture, and 12 egg whites lighten the cake and prevent it from feeling dense light you might expect from a vegetable based cake (this is no carrot cake….no offence to carrot cakes, which I also love!) It can  be presented as is, but I wanted to elevate my Batatada with a red berry sauce. Simply take some  fresh berries and cook for 10 minutes with a  bit of lemon and as much sugar as you like.