All posts in desserts

Homemade Banana Pudding, Coconut Whipped Cream

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I’ve been waiting for a good excuse to share one of my best kept secrets. Dairy free coconut milk whipped cream! You can see how beautiful it comes out, pictured here. Last month I was leafing through the new york times dining section when a new recipe for Banana Pudding caught my eye. It inspired me to make my own version using healthy ingredients and with a few adjustments. These days with a toddler in the house I have a lot of bananas in the fruit basket so I happened to have all of these ingredients on hand. Years ago I had the infamous Banana Pudding at Magnolia Bakery which was strangely addictive, Read more…

Vanilla Wafers

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I’m getting ready to share a new and improved take on Banana Cream Pudding but  first I had to bake the vanilla wafers. I made extra because I like a simple, plain cookie that I can nibble with my afternoon tea. My two year old likes cookies too, for the longest time he was convinced that oat crackers were “cookies”.  These are something I can feel good about feeding him, without white sugar and loaded with nothing but goodness. Added bonus, they’re gluten free, made with oat flour. These would also make the perfect teething cookies for a younger child. Perfect with tea, my most recent obsession is Vanilla Rooibos tea from Le Palais Des Thes which recently opened down the street in Soho. As it turns out, Rooibos tea has many good properties, which is good because I have been drinking it like crazy. Read more…

Sour Cherry Tart

Since red fruits have always been her favorite, I made this Sour Cherry Tart for my mother’s birthday.  She’s the person who always picks out the red gummy bears leaving the other colors behind.  We do share this fondness for red fruits-cherries, strawberries, red currants, raspberries, pomegranites. When I think about how relentless the heat can be at this time of year in New York City, sour cherries make summer worthwhile. Read more…

Handmade Fortune Cookies

Fortune cookies are one of those cookies that no one ever seems to eat but you always open them to see your fortune, in case it’s a good one.   I always thought that if you like the fortune then you have a morsel at least, in order for it’s words of wisdom to ring true.  I recently made my own fortune cookies, because I wanted them to taste better, but also, it’s so much fun writing your own, customized fortunes. If you have writer’s block, you can always consult the I Ching or your favorite astrologer for some inspiration. I recently made this recipe for a home-made  fortune cookie segment on Better TV. Read more…

Red Currant Bread with Almond Streusel

I spent my end of summer vacation in Burgundy, and was lucky enough to catch the end of the wild currants growing in my mother’s yard. They flourish somehow, even though they’re left untouched for a good part of the year. It amazes me how well plants grow there. We harvested an enormous bundle of rhubarb and sorrel too! It was a fun trip filled with friends, the quiet French countryside, vide greniers (flea markets) and good food. When we’re in Burgundy I cook almost every day and night, usually for several people, so I always come home with new recipes and even more cooking inspiration. Here’s a keeper recipe I made with the harvest from the garden. Thanks to my dear friends, who put their high boots on to trample through the weeds and stinging nettles to delicately pluck these sweet and tart perfect crimson berries from the branches, I came up with this recipe. Read more…

Chia Seed Pudding with Fresh Almond Milk

Yes, the main ingredient of this recipe is made of Chia seeds! I fondly remember these from my childhood, used more commonly to grow green sprouts out of ceramic heads known as Chia pets than as a delicious, energy boosting, nutritious, sweet treat. Now the mystery is solved, we all know how it got it’s name. Read more…

Truffled Apples with Honey, Currants and Walnuts

I have always been a fan of truffled honey on a cheese plate. I think it’s the delicate play between savory and sweet that is so enjoyable. However, I had never  quite experienced the pairing of truffles, honey and apples until the night of my dinner at Terraza del Casino in Madrid. The restaurant is famed for the gastronomic delights of Chef Paco Rancero, disciple of the acclaimed Ferrnan Adria.  To experience a meal like this is decadent, much like being in a candy store; inspiring, indulgent and fun, but by no means a satisfying approach to everyday eating. Read more…

Peanut-Bacon Toffee, Chocolate and Fleur de Sel

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I’ve had my fill of saccharin sweet toffee this holiday season. I thought it was about time to make a new toffee recipe using natural sweeteners that didn’t leave me feeling so “off” after indulging. I recently came up with this alternative while designing a menu for an organic meat and cheese company. Read more…

Sour Cherry Clafoutis

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My Clafoutis fixation began when a thoughtful dinner guest brought dessert. It was several years ago on a warm summer night in Brianny, a small village in Burgundy France. Our friends live in a big farm house and barn they’ve converted into a cozy sprawling home, where they welcome us. In this village, it’s not unusual to bring a pail to your neighbor and come back a few hours later for your fresh milk, still warm from the cow’s teat. It’s an incredibly magical place. Read more…