Candied Buddha’s Hand

November 23, 2010

One of the most interesting looking fruits in our world is without a doubt Buddha’s hand or fingered citron. By now you probably know that I have not met a citrus that I do not like and Buddha’s hand is no exception.  Every year when these fruits become available I have an irresistible urge to […]

Read the full article →

Green Tea Rice Cream

November 16, 2010

Green Tea Rice Cream With Semi Candied Strawberries Most countries in the world have some type of a desserts made with rice, often it is a type of pudding or cream.  When I was a lad, my Mom would make countless versions of rice pudding but the ones I remember most vividly, contained cinnamon, vanilla […]

Read the full article →

Semi Candied Strawberries

November 9, 2010

For certain desserts I like to use semi candied strawberries. The reason is twofold. One, the flavor is simply incomparable and two, when I make desserts which need to be frozen, semi candied strawberries survive freezing without a hitch. It would be dishonest to say that semi candied strawberries are not sweet. They are, so […]

Read the full article →

Pumpkin Crème brûlée

November 2, 2010

In many countries around the world American classics such as chocolate chip cookies, brownies, muffins and several others have become quite popular.  It would be interesting to know if in a decade or so pumpkin desserts will follow the same path. To be honest, the very first time I tasted pumpkin pie, I was immediately […]

Read the full article →

Pumpkin Tuile – Pumpkin Lace Cookie

October 26, 2010

Since I have a huge affinity towards desserts with pumpkin, I figured it was time to create a pumpkin tuile I could use with pumpkin desserts.  Certainly an orange or maple tuile for pumpkin desserts works fine, but since I already have recipes for such, it would not have had the challenge of testing and […]

Read the full article →

Orange Ganache Tarts

October 19, 2010

Whenever I make chocolate ganache tarts I am always afraid that they will be too rich. I always strive to reach a good balance in desserts and sometimes, I feel that ganache tarts can be over the top heavy. One way I like to cut the richness in ganache, is to replace part of the […]

Read the full article →

Candied Orange Zest

October 12, 2010

Candied Citrus Zest For certain chocolates, filled croissant, and dessert in general I like to use candied orange peel. To make it properly and to ensure that the candied peel will keep, it takes about a week to prepare. A long process indeed, but the result is simply amazing. Dipped in bittersweet chocolate, candied orange […]

Read the full article →

Bavarian Cream | Pomegranate Violet

October 5, 2010

To me, the beginning of the Fall season is always wonderful. Outdoor temperatures are simply amazing and fruits we have not seen for a while, suddenly appear in our markets.  One fruit that always catches my attention are pomegranates. Their sweet tart flavor is something that I treasure very much and consequently I use pomegranates […]

Read the full article →

Chocolate cremeux with Citrus gelee

September 28, 2010

Some desserts are crowd pleasers and one of these is without a doubt chocolate cremeux. The creamy smooth texture is like no other and most people find it simply irresistible. One of the things I keep in mind when I prepare chocolate cremeux is that it is indeed rich and therefore I combine it with […]

Read the full article →

Hibiscus sorbet

September 21, 2010

A large number of fruit requires specific preparation to enhance them and become truly delicious. Take for example a pluot, when they are ripe they are certainly sweet, but they do have a texture which begs for further enhancement. When pluots are not fully ripe, I prefer to poach them in sweet white wine enhanced […]

Read the full article →

← Previous Entries

Next Entries →