Recipes Index - page 2
Fudgy Brownies
Delicious and moist, these brownies are definitely for chocolate lovers. Dense and rich, these brownies are more similar to fudge than cake.
Strawberry Beaujolais Sauce for Ice Cream or Cake
Here's a very versatile strawberry sauce that is great for desserts but also is nice on poultry dishes. Spoon over ice cream, pound or angel food cake, pancakes or waffles or French toast, fresh melon wedges, roast duck, chicken, goose or game hens.
Strawberry Panna Gelata
Gelato is Italian for ice cream. Gelato's are denser than ice cream, creamy but with less fat content. Here's a strawberry version that's simple to make in your ice cream maker.
Meringue with Strawberries and Chocolate
"This is my friend Sue's meringue. It's well—dressed, showy—quite over-the-top—and easy to make. You can add a little confectioners' sugar to your cream as you whip it, if you like your sweet things very sweet. I whip it without and just shake a little sugar over the top of the cake to serve. This is lovely with strawberries, blackberries, or raspberries, served in slices with a big cup of milky tea."
Parmiggiano Ice Cream with Balsamic Glazed Strawberries Recipe
This beautiful dessert was created by Chef Giancarla Bodoni of Miami's organic Italian Escopazzo Restaurant.
Maple-Star Anise Mousse
Maple syrup infused with star anise creates a flavor that is clearly more than the sum of its parts. This mousse has a light, creamy, buttery, licorice-like flavor that barely registers maple as its principal sweetener. Serve it in glasses with some crushed pecans or walnuts as a terrific dessert, or use it as a filling for a torte or carrot cake.
Strawberry-Rhubarb Crisp
This classic dessert comes from pastry chef Kate Zuckerman of New York's famous Chanterelle restaurant.
Blueberry and Citrus Sorbet “Layer Cake”
This frozen fruit dessert is so easy to make, yet looks very impressive. Fresh blueberries are perfectly complemented by creamy lemon and orange sorbets. Chopped walnuts are added for a little crunch and added depth of flavor.
Mocha Sherbet Freeze
This delicious frozen dessert recipe was created by former Chez Panisse pastry chef David Lebovitz. A creamy concoction of chocolate and coffee...two of my favorites.
Milk Chocolate Mousse with Champagne Gelee and Berries in Chocolate Cup
This recipe was created by Los Angeles celebrity chef Joachim Splichal (Patina Restaurant) for the 59th Annual Emmy Awards Governors Ball.
Plum Praline Semifreddo
Semifreddo is Italian for "half cold" and refers to a variety of cold or frozen desserts. This recipe is very similar to ice cream and combines fresh plums and pecans for a delicious frozen treat.
Strawberry Baked Alaska
Here's a refreshing twist on an American classic. This recipe for Strawberry Baked Alaska may seem difficult but it's been divided into short, easy-to-follow steps. Give it a try. Recipe created by Chef Mindy Segal of MK and MK North (Chicago, IL) courtesy of the California Strawberry Commission.
Grand Cookie Crumble
Both a drink and a dessert, "drinkable desserts" combine fancy cocktails with luxurious desserts in one of the hottest food trends.
Chocolate Sorbet
Here's a recipe for a beautifully simple and elegant dessert that's also low-fat. This sorbet has a rich, luxurious chocolate taste. High-quality chocolate will give this dessert fantastic flavor, but it will still taste great with less costly chocolate.
Carrot Cake Ice Cream
My wife likes carrot cake. I like ice cream. So I combined the two to make everyone happy. This is not ice cream that has bits of carrot cake in it. It's ice cream that tastes like carrot cake.
Chocolate Lava Cake with Cherry Sauce and Vanilla Ice Cream
Chocolate Lava Cakes are so called because the center of the cake is a thick liquid chocolate and oozes out when cut, like molten lava. These make a great surprise dessert and, although pretty simple to make, will impress your guests. The chocolate flavor is intense (especially if you use bittersweet), so I like to serve it with vanilla ice cream to balance the flavor.
Flourless Chocolate Cake with Crème Anglaise
Flourless chocolate cake is a beautifully rich dessert. You will find it on the menu of many upscale restaurants but it is quite simple to make. Easier than most regular cakes, in fact, because if undercooked it will have a nice fudgy texture unlike the sogginess of an undercooked flour cake. I like to serve this with crème anglaise. Vanilla and chocolate naturally compliment each other and you get a nice contrast in temperatures and textures.
Coconut Creme Brulee
Crème brûlée is a very popular dessert that you will find in almost every fine dining restaurant. The smooth creamy custard contrasts very nicely with the crunch of the hardened sugar topping. A delightful dessert that will impress your guests, crème brûlée is actually quite simple to make. This particular version has a wonderfully rich and creamy coconut flavor.
Pumpkin Creme Brulee
Crème brûlée is a classic French dessert that has become very popular in recent years, showing up on the menu of most fine dining restaurants. The creamy custard contrasts nicely with the crunch of the caramelized sugar on top. Crème brûlée comes in many variations. This recipe uses pumpkin puree and spices for a delightful pumpkin pie flavor.
Classic Creme Brulee
Crème brûlée is a very popular dessert that you will find in almost every fine dining restaurant. The smooth creamy custard contrasts very nicely with the crunch of the hardened sugar topping. A delightful dessert that will impress your guests, crème brûlée is actually quite simple to make. This recipe is the classic version of crème brûlée which has a very nice vanilla custard flavor.
Maple Creme Brulee
Crème brûlée is a wonderfully creamy dessert that is elegant yet simple to make. This recipe calls for pure maple syrup. The flavor of pure maple is really highlighted in this dish. Don't use artificial maple, it won't taste anything near the quality of the real stuff.
Dark Chocolate Creme Brulee with Caramelized Bananas
Crème brûlée is a very popular dessert that you will find in almost every fine dining restaurant. The smooth creamy custard contrasts very nicely with the crunch of the hardened sugar topping. A delightful dessert that will impress your guests, crème brûlée is actually quite simple to make. This particular recipe uses dark chocolate but you can also substitute bittersweet or semi-sweet chocolate.
Black and White Chocolate Cheesecake
This dessert combines two of my favorite things: cheesecake and chocolate. White chocolate and dark chocolate are used to create a wonderful contrast in color and taste. Nestle Chocolatier dark chocolate chips work very well in this recipe. You can also chop up a bar of dark chocolate or, if you prefer, you can use semi-sweet chocolate.
Cranberry Sorbet Recipe
Cranberry sorbet is not too sweet and a little on the tart side. It's delicious on its own but also goes well with tropical fruit. For something different try serving with cinnamon toast on the side.
Peach Upside-down Cake
Peach upside-down cake looks like a difficult, fancy dessert to make but it's actually quite simple to make. Your guests won't know that, though. More importantly, using fresh peaches creates an unforgettable dessert that is simply delicious. It's pretty good with canned peaches, too. Great for entertaining your friends or just dinner with the family.