For variations, try swapping out the orange peel for another citrus such as grapefruit or meyer lemon. You can also dip the finished candied orange peel in melted bittersweet chocolate for a more decadent treat!
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Frangipane sounds fancy, but it's just ground almonds held together with a bit of butter, eggs, and sugar. Classic frangipane calls for blanched almonds which will yield a more lightly colored tart, but I don't mind the rustic look of these guys. In the fall and winter, feel free to sub pears, apples, or quince for the berries.
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I think I was dreaming about this recipe last night. I woke up, went straight to the kitchen and instead of making coffee, I started grabbing ingredients from the pantry to make granola.
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I borrowed the technique for these from Rivka, whose Cocoa Pear Crisps, were an early recipe contest winner. You don't need to add anything to the apples, but I often sprinkle half of them with a little cinnamon to keep things lively. Feel free to experiment with different spices like ginger, allspice, or even cardamom.
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Fantastic. The addition of the buttermilk and the crème fraîche (I used sour cream) to a standard panna cotta gave a great mouthfeel to the finished dish. It was smooth but not as sour or tart as I'd feared it might be, and it had a great clean finish. I used vanilla bean, which I really recommend if possible. We topped our panna cottas with macerated cherries and mint, and they were fabulous -- a great summer dessert!
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This sweet treat always makes an appearance at our Thanksgiving table. The year Mom chose to make another dessert instead, she heard lots of protests!
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'These cookies are not for the faint of heart. They are decadent and rich, and best accompanied with a glass of milk.'
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I usually eat this with the main portion of my Thanksgiving meal, but as I double the recipe and make it from the time ripe cranberries appear in the stores until they no longer do, it serves very well for dessert too. And for breakfast and for a late-night snack, for that matter. This has been on every holiday table I can remember, and its origins are lost in time—I'm not sure if it was a grandmother's recipe, or if Mama came up with it—but I can no more imagine Thanksgiving or Christmas without it than I can the one without turkey, and the other without ham!
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Harbor Bars are enormous, chocolate-dipped ice cream sandwiches made with soft chocolate chip cookies.
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This is one of my absolute favorite flavors of ice cream, and I was thrilled to be able to recreate it at home with the help of a Jeni's Splendid Ice Creams base. This is adapted from her Roasted Strawberry & Buttermilk Ice Cream.
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