Dessert
3854 recipes found
Brown Butter Coconut Financiers
These tender and very buttery financiers have a deep coconut flavor and a slightly chewy, almost macaroon-like texture from the addition of shredded, unsweetened coconut. When making the brown butter, be sure to let it get dark golden in color for the nuttiest flavor; you want it just shy of burnt. This is the ideal way to use up all those egg whites in your freezer.
Orange Pastry
Huguenot Torte
This recipe from “The First Ladies Cook Book” appeared in The Times in an article by Craig Claiborne. The original recipe said that the torte could be served warm or chilled.I like it best warm and cut into squares. The torte has so much sticky sugar in it that when it’s cold you have to do battle to cut it. Either way, I suggest adding little or no sugar to the accompanying whipped cream.In fact, I’d fold in some crème fraîche.
Blueberry Polenta Upside-Down Cake
This light but satisfying fruit and cornmeal upside-down cake is a dish that can be shopped for at lunch and cooked without too much fanfare after work.
Cognac-Ice-Cream Sandwiches
This recipe came to The Times from Meg Ray and Caitlin Williams, the owners of Miette Cakes, a bakery in San Francisco. They reimagined a classic booze pie as ice-cream sandwiches, literally a children’s dessert for adults. They replaced the graham-cracker crust with homemade graham crackers, turned the mousse into ice cream and elevated it with a relatively abstemious dose of Cognac. On the surface, it’s a tasty trifle, but there is subtlety too, with a little cinnamon here, some salt there.
Thyme-Meringue Cookies With Boozy Apple
This recipe, by Sarah Magid, a Brooklyn baker, is a new take on an old recipe, the Huguenot torte. This elegant cookie calls for apples and pecans, but you could also use pears, hazelnuts or even black walnuts. It’s very sweet, so consider folding 1/4 cup crème fraîche into the whipped cream for added tang.
Canned Poached Pears
You will need two pint-size wide-mouth Ball or Kerr jars with bands and new lids, available at many hardware stores or at freundcontainer.com. Avoid table-ripe fruit. Ripe or very ripe fruit may produce a mushy result.
Sugared Puffs
Fig Sorbet
I love fig ice cream, so I decided to try sorbet, and although I wasn’t crazy about the color, I couldn’t resist the flavor. Make sure to use fully ripe, sweet figs for this. My favorite way to make this is with red wine.
New Year's Eve fruit compote
Coconut Custard Pie
Orange Poached Figs
Apple Crisp With Tortoni
You can use the leftover ground macaroons in this recipe for the tortoni.
Pear-and-Fig Tart
Fig Spice Cake
Figs stuffed with raspberries
Phyllo Pastry With Fresh Figs and Ricotta
For an impressive dessert, try these flaky phyllo pastries, which are not at all difficult to make. Form little packages of phyllo leaves brushed with butter, add a smear of sweetened ricotta and top them with ripe figs cut into star shapes. Lightly sugared, baked and drizzled with honey, they are a cross-cultural pleasure, almost like a French tartlet, but with Middle Eastern undertones. Each pastry requires just one sheet of dough. Any remaining leaves can be carefully wrapped and refrozen.
Caramelized Figs With Honey, Thyme and Crème Fraîche
Figs with Creme Fraiche And Raspberry Coulis
Blackberry Linzer Tarts
Zabar's Black-and-Whites
The black-and-white cookie, that frumpy and oversize mainstay of New York City bakeries and delis, has not endured by dint of its taste. Unlike other edible icons, like New York cheesecake or bagels, there is no such thing as a delicious black-and-white cookie. They are either edible or inedible. Fresh-baked and home-baked are the best.
Fig Brochettes With Tapioca Cream
Fig-Hazelnut Financiers