Last summer rhubarb seemed to be the one fruit that did not sell out of the market. It seemed that the pandemic fruit of choice was apples, peaches and all the berries. I began to think no one enjoyed rhubarb, so I took advantage of being able to have too much of it. I made …
Pavlovas are one of my go-to recipes when I entertain. I love how fancy they look without being too complicated. Now that we are only dining for two at home I reworked my recipe so that we can still enjoy my favorite indulgences. This recipe for Mini Chocolate Swirl Raspberry Pavlovas is perfect for Valentine’s …
The first time I had bourbon hard sauce was in London and it was served alongside a slice of sticky toffee pudding. It was blissful. I could not stop thinking about it our entire time in London which meant we enjoyed not once but twice. After coming home I got into the kitchen and created …
There is a restaurant in Oakland that makes a dreamy panna cotta and even before ordering our entrees I check out the dessert menu. If panna cotta is on it, then I know I need to save room for dessert. My friend Paula recently made Whiskey Panna Cotta. I told her it was my love …
I love anything pumpkin. The past two months I have been going a bit crazy with using it in everything from breakfast oatmeal to stirring it into a big bowl of mac and cheese. This recipe for Creamy No Cook Pumpkin Mousse came about one evening when I needed something to feed my sweet tooth. With …
I am a fan of figs. How about you? As soon as they show their squishy little faces at the market, I am bringing them home by the pound full. Typically I snack on them but the past couple weeks I have been enjoying on savory sandwiches as well as a few too many Fig …
A traditional Limousin Clafoutis made with pit-left-in dark cherries; the only twist, is that it is made gluten free by using coconut flour.
Figolli is the most important Maltese Easter dessert. They have the texture of a shortbread cookie and are cut into shapes representing fertility. Before baking to a golden brown, a homemade almond paste is sandwiched between two of the cut out shapes. Traditionally, these cookies were enjoyed by children, post Lent, not only by eating them but also by helping mum bake them.