These apple puff pastry turnovers are a classic delight! The layers of buttery puff take some skill and patience, but are worth it (better yet, the dough freezes well so you can store until you want to use it!).
Does a milkshake with whisky really need any introduction? Take everyone’s childhood favorite quick dessert and spike it and what else does adult life really need? A swirl of this decadent dark chocolate sauce, infused with the gorgeous aroma of toasted cardamom pods, is what!
One of my first childhood food memories is of my grandmother sitting on the front porch, churning homemade ice cream by hand. Boy those were the days! We used to just dip right out of the mixer before she had a change to get it into the freezer. And it was heaven spooned into a cup with a dash of milk– a poor man’s milkshake if ever there was one!
Crisps (and their close cousins, Crumbles) are one of my favorite ways to use up a basket of fruit and make something quick and comforting that everybody will love. As indulgent as crisps can seem, they are so simple and straightforward that not only do I love making them as a last-minute dessert, they are so low-sugar I can also rationalize eating them for breakfast the next day with a scoop of yogurt!
The perfect combination of fall fruit, sliced apples and pears accent this crisp dish with a rich oat topping to complement the tart fruit filling. Use the best tart baking apples you can find– a reliable variety found many places is Granny Smith. It’s nice to find a good baking pear like a Bosc pear, but make sure you slice it very thin so it cooks through. Alternatively, a softer pear like the Seckel variety would work as well.
The Eton Mess is an old-school classic British dessert, which had lost its popularity and is now seeing a resurgence in pastry chefs who are looking back through history to learn from the old craftspeople of the time.
Simply, the eton mess is a delightful way to use the best of what’s around: excess egg whites for the meringue, delicious sweet cream for the whipped cream, and unctuous red summer fruits for the tart, bright fruit compote. Here I have made it easy on you and called to simply purchase meringue shells at your local supermarket or better yet, small locally-owned bakery.
Growing up in the Southern United States, pecan pie was something of a staple. Everybody made it during the holidays, and I grew tired of it quickly! Overly sweet, the savory deliciousness of the pecans got lost in a sea of sugar. This recipe is much more balanced, and uses the milder maple syrup in place of the extra-strong corn syrup which is usually used with abandon.
I like to toast my pecans lightly before adding them in, but that is just a personal preference. I also call here to blend them until they are finely ground– I find this adds a lovely texture to the final pie where the custard sets on top and the ground pecans form a delicious layer in the bottom of the crust.