Bumbleberry is an old term meaning mixed berries. Blackberries, raspberries and strawberries are used here, but blueberries or boysenberries can be added or substituted. This recipe can easily be doubled.
Read more about this recipe in the Santa Monica Farmers' Market Cookbook.
Despite my constant whining about winter, I fully recognize that the season Below Zero does have at least a few minor benefits... when the season finally begins to wane, you have the opportunity to eat fresh maple syrup.
This recipe comes from Ricki of Diet, Dessert and Dogs and was the winner of Root Source Challenge: Maple Syrup.
Homely (not unattractive but a good old-fashioned usage) and friendly to serve warm or at room temperature. Heavy cream—unwhipped—or ice cream would be an extra treat.
This recipe is part of The Barbara Kafka Dessert Anthology.
Papaya have golden beauty as well as an silken texture, a seductive perfume and a unique flavor. I don’t know why more desserts don’t use them, but I think this is well worth your attention.
This recipe is part of The Barbara Kafka Dessert Anthology.
Years ago, for the original Windows on The World, I devised a lemon tart that was a great signature dish. This is a very good home version of that Tarte au citron d'Olympe.
This recipe is part of The Barbara Kafka Dessert Anthology.
These are traditional cookies for the Jewish holiday Purim. They're meant to look like little tricorn hats representing Haman, one of the villains in the story. They're traditionally filled with prune and poppyseed preserves, but are great with apricot, strawberry or any other seedless jams or pie fillings.
Uncle Abe's Favorite Chocolate Cake
Uncle Abe's Favorite Chocolate Cake
This was first written up for Oprah magazine. The cake was devised by the brilliant cook who worked for us, Rachel Wellman. It used to be possible to buy very good powdered chocolate—not cocoa. Today, none of the kinds I have tried are good enough which means that regular chocolate must be grated.
This recipe is part of The Barbara Kafka Dessert Anthology.
This classic mousse is a chocolate lover’s dream. It is base on a Dione Lucas recipe in her first book in America, The Cordon Bleu Cookbook.
This recipe is part of the Barbara Kafka Dessert Anthology.
These bars can be baked ahead, cut and frozen in plastics bags and kept up to 2 months in the freezer. They even taste great right out of the freezer!
Read more about this recipe in Lunch Lessons: Changing the Way We Feed Our Children, by Ann Cooper and Lisa M. Holmes.
You can make ladyfingers in many sizes. The width depends on the size of the tip you use to pipe the batter through. The length you can determine by drawing parallel lines on the parchment paper.
This recipe is part of the Barbara Kafka Dessert Anthology.
The addition of flour makes this macaroon chewier and more cake-like. Make sure and work the egg whites all the way to stiff peaks.
This recipe is part of The Barbara Kafka Dessert Anthology.
These delicate individually sized raspberry upside down cakes are delicious on their own or with whipped cream or a scoop or ice cream or sorbet.
Read more about this recipe at Cook & Eat.
