Dessert
3854 recipes found
Rum Cranberry Ice Cream With Walnuts and Chocolate Chunks
This recipe combines copious chunks of bittersweet chocolate folded into a custard base perfumed with good, dark rum and dotted with rum-soaked dried cranberries. It could perch easily on a slice of pecan, apple or even pumpkin pie, dripping lusciously down the sides. Although rum is used here, any dark brown spirit will work — particularly bourbon or brandy. Or if you want to leave out the booze, substitute orange juice and stir a little grated orange zest into the custard as it cooks.
Squash Tart
Apple-Cranberry Crisp
This dish can be prepared two days ahead and refrigerated.
Sliced Oranges With Pomegranate Caramelized Walnuts
Persimmon Spice Bread
At my farmers’ market one vendor was selling over-ripe fuyu persimmons for $1 a pound and I bought a few pounds just to make purée, which I used for dense, sweet quick breads like this one and for muffins. According to Deborah Madison, persimmons contain enzymes that will react with the flour and prevent the bread from having a nice crumb, so you must first neutralize them by stirring baking soda into the purée. This also causes the purée to become gelatinous, but the gelatinous mash is easy to break up with a whisk and will dissolve when added to the batter. Freeze any leftover purée.
Lemon Wafers
Pear Tart
Steamed Papaya Pudding
Matcha Pie
Matcha, or powdered green tea, makes this pie a verdant green. Melissa and Emily Elsen, the owners of Four & Twenty Blackbirds in Brooklyn, use a culinary grade matcha, which is less bitter and which you can find online. Serve the pie plain or with whipped cream.
Meyer Lemon Tart
The Meyer lemon has always been something of a California secret, and every year when its brief growing season begins there, eager cooks sigh with relief. The Meyer is not as assertive as the common supermarket varieties, but it offers so much more in nuanced flavor that it is unforgettable. And these days, the Meyer's secret is finally out. A Meyer lemon contains about four times the sugar of a regular lemon, but it can be used almost interchangeably with the traditional varieties, adding a rounder edge to both sweet and savory dishes. And you can use the whole thing – from pulp to peel. This gorgeous tart is the ideal way to showcase its seductive fragrance and flavor. (Regular lemons will work well in this recipe too, but you'll likely want to add a bit more sugar.)
Feast Days Pinon Torte
Basic Sugar Glaze
Whoopie Pies
The whoopie pie from Zingerman’s Bakehouse, in Ann Arbor, Mich., sports a chocolate glaze on its dense chocolate cake and is filled with Swiss buttercream filling.
Triple Chocolate Drops
Moira Hodgson's Gingerbread Cookies
Fruity Banana Bread
Meyer Lemon Souffle
Pear Clafoutis
If you don’t want to make a crust but want something tartlike for your Thanksgiving dessert, a clafoutis, which is something like a cross between a flan and a pancake, is a great choice. It’s a very easy dessert, yet it’s always impressive.
Individual Gingerbread-Apple Upside-Down Cakes
Honeydew Sorbet With Vanilla And Honey
Sponge Cupcakes
Pumpkin and Ginger Scones
Just in case you didn’t get enough pumpkin pie flavor at the Thanksgiving table, here’s a nice breakfast pastry for the day after.
Rhubarb “Big Crumb” Coffeecake
Rhubarb is an alarmingly sour vegetable passed off as a fruit, but requiring a huge mound of sugar to effect the transformation. Crumb cake is a huge mound of sugar disguised as a cake, but demanding a bracing counterpoint to allay its cloying sweetness. In this cake, the two strike a perfect balance. The extra-large crumbs are made by pinching off marbles of brown sugar dough by hand. It takes a bit more time than pulsing the ingredients in a food processor, but the result is worth the extra effort.
