Creamy, zesty NY cheesecake, with something extra! Recipe by Michel Roux…foolproof.
Tis the Season for a Holiday Trifle!
Trifles can be as easy or as complicated as you want to make them. They usually contain some form of cake, a fruit and/or pudding and whipped cream. The particulars of what and how to layer are up to you.
Isles Flottant, or Floating Islands
Floating Islands are a wonderful mix of texture: light meringue, rich crème anglaise and crunchy spun sugar. A simple and elegant dessert, they can be tricky to make but well worth the effort! In the interest of full-disclosure I’ll tell you, my first attempt at Floating Islands went a little sideways. I had decided to…
Banana Pudding Pie, Oh my!
Like any true Southerner, I love me some banana pudding! Creamy and sweet, it has just a touch of vanilla and is filled with layered pastry cream and that old stand-by, Nilla Wafers. Classic.
When life gives you lemons, make lemon sauce.
When life gives you lemons, make lemon sauce. Enjoy mini angel cakes with tangy lemon sauce!
Before sliced bread, there was flour.
Before sliced bread, the Cubs won the World Series. I keep hearing this as a reference to how long it’s been. Well, things change. The Cubs are on top again, and I’m learning about flour.
Roasted Chicken Bouchées (aka: succulent roasted chicken in a flakey pastry cup!)
I’ve been a little distracted… I’ve been remiss in my food blogging, although I’ve been cooking up a storm! The good news on this end is that I’m no longer cooking just for me. I’m still in my tiny kitchen (which I love!), but now there are two of us. Sometimes it’s a little cramped, but close…
Perfect Buttermilk Biscuits
Flakey buttermilk biscuits are a Southern favorite. If you’ve been following my blogs, you know I didn’t inherit strong cooking genes. My sweet Southern grandmother, bless her heart, made biscuits (naturally!) but they were “Cat Head biscuits” – meaning if you threw them at a cat’s head, you’d probably kill it. Like a rock. Despite her biscuits, I have fond…
’tis the season for Rhubarb Roulade!
Rhubarbs have been sort of a mystery to me for years. Until now, I’d never cooked with rhubarbs, nor had I actually eaten rhubarb before last summer (a wonderful strawberry-rhubarb pie), but by the time I realized how good they were, the season had ended. Luckily, the season has come around again… time to experiment. So what is a rhubarb? Is it a fruit…
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