Tag Archives: dessert
It’s been hard not to notice the abundance of tomatoes in season lately. I’ve seen vibrant varieties of colors and shapes at farmers markets, grocery stores and gardens of green-thumbed friends. They whisper that summer is sneaking away as the magic of autumn awaits us. They offer a burst of life and color while the sky gets a little bit darker each day. … Continue reading »
Lemonade is a quintessential summertime drink — it’s almost hard to imagine an outdoor event without it. I recently found myself with a jug of leftover lemonade in my fridge, luring me in with its tart sweetness every time I opened the door. I’d take a little sip here and there, but more than anything, I felt compelled to turn it into a refreshing summer dessert.
Cake recipes nearly always rely on both liquid and sugar, so I decided to create one using the lemonade to help fill these roles. Since Meyer lemons are soft with a milder texture than the standard kind, it was their pretty slices that I pictured on the cake from the beginning. While this recipe is delicious without any embellishments, adding a sprinkle of sweet corn can bring to mind another summer staple, or a handful of coconut can add a tropical flare. … Continue reading »
One of my favorite summer drinks is a simple brew made from a stunning crimson flower. Tart and refreshing on a warm afternoon, iced hibiscus is tangy and floral, delicious with a squeeze of lime and a bit of sweetness.
To celebrate hibiscus in an unusual, edible form, I recently decided to transform my red beverage into a tangy syrup and whip it into meringue for baking. Enhanced with citrus zest and sprinkled with bright green pistachios, the little, light cookies proved to be beautiful and delicious: a perfect summer treat.
Hibiscus Pistachio Meringues (makes about 125 meringues)
¾ cup boiling water¾ cup dried hibiscus petals, divided
3 ounces shelled pistachio nuts
1 lemon or lime
1 tablespoon clear corn syrup
¾ cup + 1 tablespoon sugar
3 egg whites (about 3/8 cup)
red food coloring or beet powder, optional
salt for sprinkling (if nuts are unsalted)
candy thermometer … Continue reading »
When I was given a bottle of Firelit Coffee Liqueur recently, I was quick to open it and inhale its superior scent: sweet, strong and surely made with top-notch brandy and local coffee. Produced and bottled at a revered artisan distiller nearby, the liqueur was undoubtedly delicious on its own. But it also allured me with its promise of warming up a new dessert creation. In a brown sugar batter with brewed coffee, almond flour and bits of fruit, the potion proved to make a victorious cake.
- 1 ¼ cup coffee liqueur, divided
- 1 cup raisins
- ¾ cup dark brown sugar
- 2/3 cup vegetable oil
- 2 eggs
- 1/2 cup strong coffee, cooled
- 1 and 1/3 cup all-purpose flour
- 1.5 teaspoons baking soda
- ½ teaspoon salt
- 1 cup almond meal
- finely grated zest of one orange … Continue reading »
I love this time of year at the market, when mountains of fragrant mangoes seem to surround me as I shop. Mangoes lure me in with their promise of sweetness and a juicy, tropical taste.
When I thought about making a mango confection recently, I was skeptical at first. Could they be any better than they are plain? Would their natural sweetness make for a wince-inducing, sugary dessert? After much thought and experimentation, I decided to pair my mangoes with a crispy graham crust full of macadamias, coconut and lime. Then I slathered the creation with fluffy vanilla meringue and toasted it like a marshmallow. The result was a perfect spring treat, and it disappeared before I knew it. … Continue reading »
When I recently came across candied rose berries at a favorite market of mine, I couldn’t help but stop in my tracks. The pastel pink beads sparkled with sweetness, and their scent was alluringly delicate and floral. Immediately inspired, I decided that these candies needed a dessert to both match and celebrate their exquisite qualities.
I could already see the cupcake crowns awaiting them in a delicious and dainty future. I wanted to be sure to avoid making the kind of pungent rose fare that can evoke perfume or soap, so I decided to pair rosewater with buttermilk, adding lemon to heighten the buttermilk’s creamy tang. The resulting batter was just what I’d hoped for: a welcome hint of rose in an all-around delicate dessert. … Continue reading »
I’ve always thought of Turkish coffee as a special-occasion sort of drink. It’s not just coffee: it’s extra-rich coffee that’s often spiced, sweetened and presented in pretty little mugs.
Then there’s the way Turkish coffee is prepared. The coffee beans are ground into a very fine powder, then brewed filter-free using ornate metal pots made just for the process. Finally, the water nearly bubbles over the edge before the scrumptious concoction is ready.
Having only had it at friends’ houses and Turkish restaurants, I admit I may not have a grasp of authentic Turkish coffee. But the versions I’ve tasted have been distinct and delicious enough to remember with fondness and a craving for more. Not surprisingly, the brew has also often left me daydreaming of its rebirth as a dessert.
So I finally created these candy-like cookies in its honor. … Continue reading »
Whether sipping bubbly at midnight or enjoying a mimosa with brunch, many of us will celebrate the new year with champagne glasses clinking left and right. Continue reading »
Along with sweet almond paste, tangy cranberries and flecks of orange zest, quince becomes a toothsome tart, perfect for the season. Continue reading »
My sister used to refer to Berkeley as the place with giant lemon trees everywhere. And it’s pretty much true, don’t you think? I got my own little lemon tree about a year ago and I’ve been watching it ever since. While my tree can’t compare to the prolific and giant ones around town, I was thrilled to pick its first fruit a few weeks ago: three beautiful, succulent lemons. Intent on turning them into something unusual that would really let their flavor shine, I made rich, creamy lemon curd and nestled it in a crust made of crisp meringue. Here’s the recipe. … Continue reading »