Recipes By Alice Medrich
22 recipes found
No-Churn Mango Sherbet (Sorbet, Frozen Yogurt, or Ice Cream!)
With simple ingredient swaps you can turn this Mango Sherbet recipe into vegan sorbet, frozen yogurt, or ice cream. Just keep a bag of frozen mangos on hand.
Oranges with Olive Oil and Chocolate
Choose an olive oil that’s not too mild and buttery, yet not too robust and peppery.
Peachy Buttermilk Sherbet
This recipe for Peachy Buttermilk Sherbet is an easy, refreshing summer treat. You'll need to soften it for 10-20 minutes in the fridge before serving.
Yogurt White Chocolate
For those of you on the fence about the merits of white chocolate in the first place—adding a hint of tangy yogurt may be all it takes to knock you over. Yogurt may be the magic ingredient that makes white chocolate actually (finally!) delicious enough to take seriously; of course, you didn’t hear that from me…
Crystallized Flowers
For this crystallized flowers recipe, start with simple petals and leaves before you move on to small flowers. I dip my fingers in egg white for coating.
Alice's Vintage Candied Cranberries
This recipe appeared in my first book (James Beard Foundation Cookbook of the Year), Cocolat: Extraordinary Chocolate Desserts published in 1990. Here it is again, slightly adapted for clarity.
Apples in Cardamom-Lime Syrup
This Apple Lime recipe is spectacular—much better than the sum of its parts. Serve alone, or with a nut or coconut cookie, add a scoop of yogurt or ice cream.
Thai Tea Ice with Sweet Milk
Thai iced Tea is deconstructed and made into a refreshing recipe: strong, spicy tea Granita—a tad bitter—with super-rich sweet milk. Really simple; really good.
Cheese-Stuffed Figs Dipped in Chocolate
Who can resist a sweet, sexy fruit coated with dark chocolate and stuffed with a secret creamy filling? Try this Cheese Stuffed Figs recipe, you won't regret it.
Chocolate Pretzel Basket
A basket constructed of chocolate-coated pretzel “twigs” makes a super easy but wildly impressive centerpiece. Make this Chocolate Pretzel Basket recipe today!
New Classic Buttercream
This is real French buttercream reorganized to eliminate the trickiest steps. Traditional French buttercream requires pouring hot sugar syrup over eggs while beating steadily -- without scrambling them or splattering most of the syrup around the sides of the bowl. Then the mixture is reheated (to be sure that the eggs get cooked but not scrambled) and beaten again to cool before beating in the butter. Pastry chefs make this all the time, but home cooks are at a disadvantage because small batches are trickier than large batches. This recipe produces classic results with fewer, easier steps. Recipe from Flavor Flours: A New Way to Bake With Teff, Buckwheat, Sorghum, Other Whole and Ancient Grains, Nuts, and Non-Wheat Flours (Artisan, 2014).
Sautéed Cherries with Vanilla Bean
These Sautéed Cherries get better and better as they sit in the fridge, drawing flavor from the vanilla bean. You can use this recipe in many ways. Try it!
Passover Rocky Road
This chewy, crunchy, sweet, and slightly salty chocolate treat takes only 10 minutes of prep and 10 minutes in the fridge. You can make individual clusters or one large sheet to cut up.
Grilled Chocolate Sandwiches
Crusty, hot, and melty grilled chocolate sandwich recipe makes a decadent snack, but cut into daintier portions and nestled with a scoop of vanilla ice cream.
Alice's House Truffles 4.0
Rather than tossing the truffles in the cocoa with your hands, pour them back and forth between two bowls until coated. This Alice Medrich recipe is so easy!
White Chocolate Whipped Cream
This recipe for white chocolate whipped cream is perfect for when a dessert needs a topping that is richer than plain whipped cream, but lighter than ganache.
Milk 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 chill before you whip it. Hard to believe, but adding a little water to this mixture sharpens the flavor of the chocolate!
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 chill before you whip it.
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 after a spicy meal. Or spoon a moat of it around a scoop of vanilla or honey ice cream or a trembling spoon of panna cotta. Recipe from Pure Dessert (Artisan, 2007)
Flans with Muscovado Sauce
These are almost too easy! Forget about caramelizing sugar for the molds. Just press some flavorful raw sugar into the bottom of each dish, and pour the flan mixture on top. The sugar dissolves into a sauce when the flans are chilled. Adapted from Sinfully Easy Delicious Desserts by Alice Medrich (Artisan, 2012)
Honey Balsamic Sauce
Save your pricey fine balsamic vinegar for another day. Here is a grand and recession-proof honey balsamic sauce recipe for strawberries and ice cream.
Crazy-Good No-Temper Chocolate-Dipped Cherries
The secret to preventing the chocolate from turning grey is to dry and chill the cherries before dipping for this recipe. Then, refrigerate again right after.