Dessert
3854 recipes found
Coconut Dulce de Leche With Caramelized Pineapple
Profiteroles With Raspberries
This dessert is on menus of many fancy restaurants, but this isn’t a fancy dessert. It is a dessert that looks good enough, though, that you could fool a few people. Profiteroles are a lot like popovers, and you bake them the same way, at 425 degrees for about 20 or 25 minutes until they are nicely browned. They’re light and crisp. Here they’re served with ice cream and raspberry purée.
Nathalie Dupree’s Liberty Cobbler
This patriotic dessert was created by Ms. Dupree, the prolific author of Southern cookbooks, in celebration of the Statue of Liberty’s 100th birthday, in 1986. It's easy to prepare, and it can be adapted for use with almost any sweet and ripe summer fruit.
Tahini Shortbread Cookies
Flavored with sesame seeds and tahini paste, these sophisticated shortbread cookies, adapted from "Soframiz" by Ana Sortun and Maura Kilpatrick, have a pleasing crumbly texture and an intense, almost nutty flavor. Serve them as part of a cookie plate for dessert, or with coffee or tea as a midafternoon snack.
Banana Blondies
Flan With Tea
Banana-Infused Pumpkin Pie
I love taking decadent treats and turning them into healthy nutritional powerhouses that allow you to enjoy your dessert without the guilt. Here is my favorite dessert: pumpkin pie. Over the years, I have experimented with many different recipes, and this maple-sweetened, banana-infused version with a graham cracker coconut crust, which takes minutes to prepare, is always a crowd pleaser. Simply place all the ingredients in a blender to purée, and pour the filling into the prepared pie crust. Since this recipe is full of foods like pumpkin, banana, eggs and cinnamon, you, or your guests, won’t feel guilty about having seconds.
Lemon or Lime Ice Cream
Dried-Fruit-and-Nut Bsteeyas
Persimmon-Nut-And-Raisin Pudding
Oak Ice Cream
Much of the joy of cooking for guests is in seeing the pleasure they take from your well-prepared meal. But there is a way to up the ante: serve a dish so unusual that they don’t think they could make it themselves. This ice cream, from Mads Refslund of Acme restaurant in New York, a leading chef in the New Nordic movement, is one of those dishes. The inclusion of toasted oak will raise eyebrows, but requires little additional work and yields wonderful results. The preparation of the custard may require a few steps, but is actually quite simple, and the ice cream machine does most of the heavy lifting. If you have time, you can let the oak infuse for longer; the oak flavor will deepen without becoming overwhelming.
Raspberry Chocolate Mousse Cakes
Vanilla or Coffee Ice Cream
Berry Terrine In Muscat De Beaumes-De-Venise Jelly
Southern Pecan Pie
Marshmallow Sauce
Citrus Aspic With Honey And Mint
15-Minute Chocolate Cake
Praline Mousse
Puff Pastry
Chocolate Flowers
Grapefruit Crumb Cake
Tiny bursts of juicy, tart grapefruit mitigate the richness of this moist crumb cake, topped with almond and brown sugar. You can substitute oranges, tangerines or other tangy fruit for the grapefruit; you’re looking for 1 1/2 cup fruit total. Just avoid anything too sweet (like blueberries, peaches and bing cherries). You need the acidity to balance out the sugary crumb topping. (If substituting other fruit, skip the sprinkling of salt.) If you don’t have a springform pan, use a regular 10-inch cake pan that’s at least 1 1/2-inches deep, then serve cake directly out of the pan instead of unmolding.
Chilled Rhubarb Soup and Vanilla Ice Cream
