Plum (or Prune) Clafouti
Part pudding and part pancake, clafouti is traditionally made with cherries, but it easily adapts to almost any fruit. The clafouti will emerge from the oven puffed and brown, but will collapse like a soufflé as it cools. In the winter, you can make clafouti with dried plums (prunes) using the variation below. Serve warm, […]
Lemon Cheesecake with Laura Chenel’s Chèvre
This is a very light and fluffy cheesecake from Lara Chenel. It’s super easy to make and uses just one cheese, not a mixture. Goat cheese has the lemony, lactic tang and the final product is tangy & light, almost like a soufflé, and really, really good with fruit. We love it for breakfast!
Cranberry-Lime Napoleon
All the components for this multilayered dessert can be prepared ahead of time; assemble the dessert about an hour before serving.
Coffee-Walnut Cookies
Our recipe for Nocino Mascarpone Cheesecake uses this cookie recipe to create the shortbread-like crust for the bottom of the dessert. The cookies, adapted from Alice Medrich’s Pure Dessert, (Artisan, 2007,) echo the flavor of the nocino (walnut liquor) while adding a little zip of coffee. They’re great all by themselves too.
Coffee Frozen Yogurt
“Most frozen yogurt isn’t actually made with yogurt,” says Gus Rancatore of Toscanini’s Ice Cream in Cambridge, MA. “We use the real thing from Sophia’s Greek Pantry in Belmont, Massachusetts.” Instant espresso adds a wonderful depth of flavor, but you can also use the real thing; substitute one cup liquid espresso (about four double shots) […]
Cannoli with Ricotta, Chocolate, & Candied Fruit Filling
Imagine the creamy sweet-cheese flavor of cannoli without the usual heaviness. Such was the inspiration for these bite-size cones made with crispy, light phyllo dough and a filling of ricotta cheese, whipped cream, chocolate bits, and candied fruit.
Blueberry Brown Sugar Cake with Berry Compote
This homey cake recipe takes well to various fruit substitutions, so you can change it according to what’s in season.
Blueberry Bread Pudding with Citrus Caramel Mascarpone Sauce
Other summer berries may be substituted; the sweet mascarpone sauce complements any fruit flavor.
Beer Ice Cream
This recipe is best with a malty beer that has a pretty high alcohol content—9 or 10 percent alcohol by volume (ABV). Avoid hoppy beers such as IPA because the hops bitterness is accentuated by cooking, while their more floral flavors are cooked away.
Apricot Peach Fruit Pâté
Just as cheesemaking began as a means of preserving milk, putting up fruit conserves and pâté de fruit (fruit pastes) started as a way to store fruit that was otherwise perishable. Concentrated pastes (also called “fruit cheeses,” by the way) are natural sweets that, historically, were often presented at the end of a meal, which […]
