Triple-Layer Key Lime Pie Bars
If you love Key lime pie, or just lime-flavoured desserts in general, you’ve got to try these triple-layer bars. Simply put — you’re going to love them! They’re everything you love about the classic pie, in bar form. From the buttery graham cracker crust, to the lush and silky sweet-tart key lime […]
Lemon Bars With a Salty Olive Oil Crust
An almost-classic lemon bar. The sweet, tart lemon curd is thicker than usual and the shortbread crust has a little secret: There’s no butter. Instead, we use fruity, savory olive oil, plus a generous amount of salt. — Emma Laperruque Prep: 15 minInactive: 1 hrCook: 20 minServes: 6 Ingredients Crust 2 1/2 cups (320 grams) all-purpose […]
CRÊPES SUZETTE FLAMBÉED, RECIPE AND STORY
Decadent French crêpes, very thin pancakes, served in a delicious orange and caramel sauce, flambé with Grand Marnier orange alcohol. This is the common recipe, you’ll read in the story that the traditional one is with mandarin butter and not flambéed. This is a must eat among French desserts. Maybe […]
Raspberry Charlotte Cake (Charlotte à la Framboise)
I won’t even mess around to make it healthier so you’ll get the unadulterated naughty French version (ahem, where’s your mind going?!). I mean there’ll be moist sponge fingers and Bavarian cream, all made with real whipping cream, sugar and flour!!! Some of you might be jumping for joy anticipating your next sugar high. For those […]
Espresso Martini Cheesecake
Make this bittersweet cheesecake when entertaining a crowd – it can be prepared a few days ahead, then simply pour over the boozy coffee syrup to serve. Time: 45 Minutes + ChillingServes 15Serves: 15 Ingredients 250g Lotus Biscoff biscuits, whizzed or bashed to crumbs 125g unsalted butter 125g 600g cream cheese […]
Kourabiedes
Greek walnut shortbreads Legend has it that these buttery shortbreads were crescent-shaped during the Turkish occupation of Greece, in deference to the Turkish flag. However, while crescent-shaped kourabiedes can still be found, after Greece regained independence from Turkey people in many parts of the country resumed making them in thick […]
Fried Cashews With Lime Zest and Chile
My time spent running a tavern taught me that everybody loves warm and toasty nuts when they’re drinking. This is my take on a very popular bar snack in Thailand: freshly fried cashews tossed with salt, chiles, scallions, and fragrant lime zest. Simple but so good with an ice-cold beer. […]
Moelleux au Chocolat / Chocolate Lava Cake
A rich chocolate cake and velvety sauce all in one, and they are surprisingly easy to make in under an hour.
Crème Brûlée
Invest in an inexpensive handheld blowtorch to melt the sugar for the crust on these baked custards; it’s an easier and more reliable method than broiling. Yield: serves 6 Ingredients 1 qt. heavy cream 1 vanilla bean, halved lengthwise, seeds scraped and reserved 3⁄4 cup sugar 8 egg yolks Turbinado sugar, for […]
Cardamom-Cream-Filled Sugar Doughnuts
Deep-frying doesn’t need to be scary. Make sure to use a pot that can hold a couple inches of oil and still have another inch or two of empty space above it, and lay the dough into the oil gently before letting go so it slides right in. Cracking your […]