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Thumb_10280_Seared White Nectarines And Burnt Honey

Thumb_10280_Seared White Nectarines And Burnt Honey

A quick sear in a little butter heightens the white nectarine's caramel notes, keeps raw flavors intact, and protects the fruit from discoloring, which means you can prepare this simple dessert ahead. Read more about this recipe in the Santa Monica Farmers' Market Cookbook.

Thumb_9564_Greek-Inspired, Honey-Roasted Shallots

Thumb_9564_Greek-Inspired, Honey-Roasted Shallots

These sweet whole shallots make a great winter treat. Spread the mixture on toast for caramelized shallot bruschetta, or pile it on top of arugula for lunch. Read more about this recipe at hogwash.

Thumb_8317_Roasted Pears With Caramel, Creme Fraiche And Pistachios

Thumb_8317_Roasted Pears With Caramel, Creme Fraiche And Pistachios

This is a perfect spur-of-the-moment dessert for the fall and winter. Try it with any type of pear or with apples, or with a mixture of the two. 

Thumb_10335_Jamon Serrano And Cantaloupe Salad

Thumb_10335_Jamon Serrano And Cantaloupe Salad

On the classic melon and jamòn serrano plate, the ham would be thinly sliced and shaped like cones. Or the melon would be thinly sliced and layered with the ham. We like this hybrid form, because you can easily divide the melon with the bits of ham evenly distributed.

Thumb_10240_Maple Plum Crumble

Thumb_10240_Maple Plum Crumble

The maple syrup and sugar give this plum crumble a warm, complex flavor. Grade B syrup is a darker, richer (and usually cheaper) syrup, but if you have grade A around, that'll work as well.

Thumb_13622_Apple Brown Betty

Thumb_13622_Apple Brown Betty

The Brown Betty is a classic dessert that requires minimum prep. Put it together, stick it in the oven, and you have a sweet ending to a meal. This recipe is part of The Barbara Kafka Dessert Anthology.

Thumb_12730_Strawberries Tossed In Peppered Raspberry Vinegar

Thumb_12730_Strawberries Tossed In Peppered Raspberry Vinegar

While the usual routine calls for balsamic vinegar, I have often used this recipe in my classes. Students can't believe that it will be good, and it's spectacularly good. Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.

Thumb_9543_Flourless Chocolate-Basil Torte

Thumb_9543_Flourless Chocolate-Basil Torte

Although a true torte typically replaces a cake’s flour with nuts or breadcrumbs, this deeply chocolaty, dense confection, rimmed with dark ganache, just seems too decadent for the word cake. Read more about this recipe at hogwash.

Thumb_8321_Pears Poached In Red Wine And Cardamom

Thumb_8321_Pears Poached In Red Wine And Cardamom

Poached pears are an elegant dessert option, and become even more beautiful when cooked with red wine and spices. Prepare ahead of time and served chilled, or serve hot on a winter evening. 

Thumb_10631_Rustic Cherry Pie

Thumb_10631_Rustic Cherry Pie

Since the dough his hard to work with, if you want to double the recipe, you should make 2 6-inch pies. Read more about this recipe at Cook & Eat.

Thumb_5542_Balsamic Vinegar Sauce

Thumb_5542_Balsamic Vinegar Sauce

This rich sauce keeps in the fridge for about a week, so make extra to drizzle over grilled meats, vegetables, salads, and for the daring - ice cream.

Thumb_9848_Champagne-Poached Pears with Saffron and Cinnamon

Thumb_9848_Champagne-Poached Pears with Saffron and Cinnamon

It was a last-minute thing. We had a guest for dinner, and the notion of dessert tiptoed quietly across my mind, just a few minutes before said guest was due to arrive. Suddenly there were four peeled pears simmering gently away in champagne, saffron, and cinnamon. Read more about this recipe at hogwash.


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