Dessert
3854 recipes found
English Tea Cart Wafers
Berries Brûlée
Grout
This recipe comes from Pawleys Island in the Lowcountry of South Carolina. It could have come from the pages of a Dickens tale, and it’s called grout. It is a mold made from lemon skins, port or sherry and almonds and raisins. As could be expected from the island’s leading family, Isabelle and Alberta Lachicotte provided the recipe for “Recipes From Pawleys Island,'' put out by All Saints Waccamaw Episcopal Church, one of the oldest parishes there. It has been served by Lachicottes on festive occasions for years.
Blueberry Rhubarb Pie
The baker and pie coach Kate McDermott has many tricks to figure out when a pie is done, but her favorite is what she calls “the heartbeat of the pie.” She listens for a sizzle that tells her that the fat in the crust is cooking the flour, and for a thumping sound that indicates that the simmering liquid is bumping up against the top crust. Also, watch for bubbling: This will tell you that the temperature is high enough that the thickeners have dissolved into the filling. All-berry pies can be too sweet and soft, so the tart crunch of rhubarb makes an ideal complement, especially in early spring. This glowing purple-magenta filling is quite spectacular.
Buttery Berry Pie
Strawberries And Blackberries With Spicy Yogurt Sauce
Bourbon-Chocolate Pecan Pie
Chocolate Truffles With Nuts and Liqueur
Buttermilk-Biscuit Shortcakes With Strawberries
Making biscuits is a combination of technique, faith and magic. You pull the dough together with your hands, pass through a stage where only a belief in the baking gods keeps you from ditching the mess and then, presto chango, the dough smoothes, and the oven’s heat makes them rise tall and beautiful. These biscuits are sweeter than most, because they’re meant to be shortcakes topped with berries and cream. (For a savory biscuit, use just 1 teaspoon sugar and omit the citrus zest, if you’d like.) Although they’re best soon after they’ve come from the oven, here’s a baker’s trick that makes biscuits a convenience food: Freeze the cut-out dough. When you’re ready to bake, let the pucks sit out to warm a bit while you preheat the oven; give them an extra minute or two of baking time if you think they need it.
Blackberry Cake
Here is a recipe for a simple, light blackberry cake from the California pastry chef Jim Dodge. The berries are scattered over the batter, which rises and cooks around them. The cake is fairly dry because it is intended to be served with whipped cream or ice cream. It makes a great finale to a barbecue or cookout.
Blackberry-Fig Tart With Orange- Caramel Sauce
Shave Ice with Fresh Berry Sauce
Top your frozen treats with berry sauce from scratch. Many centuries later, shave ice and snow cones are still popular, especially with children, mainly for the sugar rush.
Crumb Cake With Coconut-Pistachio Topping
Called the "new deli" crumb cake at Zingerman’s in Ann Arbor, Mich., this incredibly moist sour cream cake has a traditionally nubby topping speckled with coconut. It's also gently warmed with the Indian spices that make a cup of chai so irresistible: ginger, cardamom and cloves. The recipe comes from the deli's long-awaited cookbook, "Zingerman's Bakehouse," by head bakers Amy Emberling and Frank Carollo.
Blackberry-Lemon Pudding
Blackberry Pie
This recipe came to The Times in 1996 from Annie Davis, a United Air Lines flight attendant from Elizabethton, Tenn., who competed in the Appalachian Fair in Tennessee. It is a classic summer pie, but don’t feel beholden to the season’s gifts: if the taste for blackberry pie strikes in, say, darkest January, feel free to bake it with frozen fruit. Use the opportunity to remind yourself that summer is, always and forever, on its way.
Marcella Hazan’s Semifreddo di Cioccolato
Semifreddo, which means "half-cold" in Italian, is a more elegant version of the traditional ice cream cake (think frozen mousse), and it's the ideal dessert for a summer party as it can be done in advance, then sliced and plated at the table. This recipe, an adaptation of one found in Marcella Hazan's "Marcella's Italian Kitchen," is light yet luxurious. It calls for just four ingredients – heavy cream, confectioners' sugar, grated chocolate and egg whites – and it's dead simple to make. Just whip the cream, add the sugar, fold in the beaten egg whites and chocolate, and then freeze. Unmold, slice and serve. To gild the lily, garnish with fresh summer berries.
Chocolate-chip souffle
Moira Hodgson's Chocolate Mousse
Caramel Cakes
These sweet little numbers came to The Times in 2006 courtesy of the pastry chef Nicole Kaplan, who was then at Eleven Madison Park, and the reporter Christine Muhlke, who wrote about them for the Sunday Times Magazine. They act as a foil to her rich, velvety salted caramel ice cream. The technique of making them is not particularly difficult, but it can be dangerous. Boiling caramel must be handled with care. When adding liquids to it, roll down your sleeves and stand back.
Nectarine or Peach and Blackberry Galette
Nectarines and peaches work equally well here, as long as they're ripe and sweet. You can find almond powder, also called almond flour, in markets that sell baking supplies. The thin layer under the fruit will absorb juice so that the crust doesn't get soggy. Once you assemble the galette, you must place it in the freezer for an hour before baking, so plan accordingly.
Blackberry Sorbet
Blackberry And Vanilla Bean Custard Parfait
Rhubarb Oat Shortcakes
Roasting rhubarb with Demarara sugar until the stalks caramelize and soften enough to collapse gives you a heady and intense jamlike compote with a molasses edge. Here, it’s paired with tender, biscuitlike shortcakes made with a little oat flour for complexity and plenty of whipped cream. It’s important to let the rhubarb juices truly caramelize at the edges of the pan; they should turn deep mahogany brown before you pull it from the oven. Then mix those syrupy juices with the rest of the rhubarb for the deepest flavor. You can make the biscuits and rhubarb up to eight hours in advance. Store them at room temperature until ready to serve.
Oreo Rum Strawberry Pie
The pie needs to be chilled several hours or overnight before serving.