Dessert
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Persian Halva
Ingredients: 1 cup Sugar ¼ cup Rosewater 2 cups All Purpose Flour, sifted 1 cup Unsalted Butter 2 tablespoons Pistachio Nuts, finely chopped ½ teaspoon Saffron, dissolved in 1/4 cup boiling water ½ teaspoon Cardamom ⅓ cup Water Preparation In … Continue reading
Ranginak, Persian Date Cake
Here is a great new recipe by our good friend and lovely lady, Parvaneh Holloway. The perfect finish to a perfect authentic Persian Dinner, her Ranginak, or Persian Date Cake. Ingredients ½ pound Walnuts, coarsely chopped 1 pound Pitted Dates, … Continue reading
Cherries Jubilee, Fast and Fabulous by Chef Lior
Local sweet and juicy cherries are one of early Summer’s great pleasures. They are perfect for a brief moment, and get my full attention, that’s for certain. After eating the first pint or so on the way home from the … Continue reading
Vanilla Ice Cream with Pumpkin Seed Oil
Put the vanilla ice cream into dessert bowls and drizzle Styrian Gold Pumpkin Seed Oil over it. Wait for 2 mintues, then garnish your dessert with the crushed pumpkin seeds and a little bit of whipped cream. Enjoy! Continue reading
Pear Gingerbread Upside-down Cake
Brad, The Recipe Grinder, shows us how to make Pear Gingerbread Upside-down Cake with the great flavors of cinnamon, ginger and cloves. Continue reading
Karydopita, Traditional Greek Walnut Cake from Taste of Crete
Our friends Ester Psarakis makes this rich and fragrant Karydopita cake, topped with a syrup built around an exceptional artisan-made Ta Mylelia Honey Dessert with Nut and Raisins that we love. Continue reading
Francine Segan’s Yogurt Semifreddo with Radicchio Marmalade
Francine Segan, noted food historian and cookbook author, shares her Yogurt Semifreddo recipe from her new cookbook “Dolci: Italy’s Sweets”.
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Francine Segan’s Olive Oil Apple Pie
Francine Segan, noted food historian and cookbook author, shares her Olive Oil Apple Pie recipe from her new cookbook “Dolci: Italy’s Sweets”.
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Francine Segan’s 7 “Cups” Cake
Francine Segan, noted food historian and cookbook author, shares her 7 “Cups” Cake recipe from her new cookbook “Dolci: Italy’s Sweets”.
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Strawberry Millefeuille and Soup with Lemongrass
Put all strawberries into a blender, heart of lemongrass (thinly sliced), juice of ½ of the lime and a pinch of the Espelette Piment… Continue reading
