Boozy Desserts

Cardamom and Dark Chocolate Swirl Whisky Milkshake

January 2, 2017 by Food For Net Leave a Comment

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!

Red Fruit Eton Mess

January 2, 2017 by Food For Net Leave a Comment

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.

Bourbon Maple Pecan Pie with Homemade Pie Crust

January 2, 2017 by Food For Net Leave a Comment

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.

Affogato with Lavender Shortbread, and Cynar

January 2, 2017 by Food For Net Leave a Comment

I love coffee, let me just say that outright. A great cup on a cold morning– you just can’t beat it. So when I discovered affogatos– an Italian treat consisting of my other favorite, ice cream, drowning in a shot of espresso- I thought I had died and gone to heaven. Why not add a shot of booze, I thought one dreary day? And thus this dessert was born.

I find shortbread to be a lovely way to just have a nibble of something sweet with out the feeling of “committing” to a slice of cake. Here I have called for you to rub in lavender buds, but if that is too off the wall for you try a simple lemon zest addition and it will still be stellar!

N.Y. Cheesecake Cremeux with Campari Grapefruit

December 20, 2016 by Food For Net Leave a Comment

So, what is more iconic and beloved than a New York style Cheesecake? Not much past American apple pie! This “cremeux”– just a fancy way of saying “creamy”– is a lighter take on this amazingly decadent dessert stronghold. Here we have added Campari, the famous grapefruit-based liquor, to grapefruit segments, which take them up a notch in color and flavor. Paired with the NY Cheesecake Cremeux it is a combination not to be beat!

We have called for Graham Crackers to be crumbled on top, as an ode to the crust of the Cheesecake itself, but for our gluten-free hosts, any crunchy garnish your heart desires will definitely do! Perhaps a few pistachios candied in honey, or even some gluten-free toasted coconut just to top it off! Either way, you could even go to the trouble of making a proper graham cracker crust. But the point here is easy breezy, so do what you can to give yourself a break! Alright then, on to the good stuff: the food!