desserts
Recipes
Coeur a la Creme with Strawberries
In 1976, as a relatively new bride, my mother (Veronica) signed up for a series of cooking classes run by a local cookware store near my parents' house in Connecticut. Up until that point, she'd taught...
Chilled Oranges in Rum-Caramel Syrup
This easy, stylish recipe is an old favorite, adapted from a recipe in a French fashion magazine circa 1972. You can serve it as you would fruit compote for brunch, or as a refreshing, light dessert...
Dark Chocolate Whipped Cream
Sometimes a dessert needs a topping that is richer than plain whipped cream, but lighter and less intense than ganache. Start at least 4 hours, or up to a day, ahead to allow the cream to...
Picolé de Milho Verde
With a unique list of ingredients, the flavors in this recipe completely catch you off guard. Thanks to the rich coconut milk, the texture of the pops is creamy beyond expectation. The roasting process intensifies the...
Hazelnut Brittle with Chocolate
We love to serve this recipe with the Basil Hayden® Bourbon Strawberry Spritz—this tasty pairing's featured in our video series One Host, Two Ways, brought to you by our friends at Basil Hayden®.
Peppermint Stick Ice Cream
Really more of a concept than a recipe, this never fails to please in my house. This mint-infused ice cream makes a refreshing accompaniment to a dense chocolate cake, and it's also fantastic sandwiched between two...
Persimmon Chiffon Pie with a Gingersnap Crust
Here is the recipe, which originally came from a cookbook called "Old-Fashioned Persimmon Recipes" first published by Bear Wallow Books in 1978. Try it if you're feeling adventurous -- I promise you won't be disappointed.
Buttercream Icing
I used this buttercream for the first (and only) wedding I ever catered -- for the brother of a good friend. The bride and groom-to-be wanted cupcakes instead of a majestic four-tiered affair, which took some...