Not to be confused with their elegant and delicate French cousin, the macaron, this is a satisfying mound of a cookie that I seem to crave just a couple of times a year, Read more…
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This recipe for Trifle is a chocolate lover’s riff on the traditional English version of sherry-soaked cake layered with egg custard, preserves and whipped cream. I had fun making my layers taste their Sunday-best by making a chocolate cake from scratch, Read more…
This cake is moist and dense and very chocolate-y and is a nice addition to any celebratory table. I imagine that it is called Mexican Chocolate Cake because of the addition of cinnamon; Read more…
Baking is a rarer pleasure than other forms of cooking in my house. In an effort to keep everyone healthy, I don’t usually offer dessert unless I’ve made something special, and with my family’s love affair with chocolate, cakes, brownies, and cookies featuring chocolate are the most often requested. Read more…
Leafing through old recipe files and card boxes is one of my pastimes when I’m looking for a little cooking inspiration. And since my mother’s birthday was July 4th and that’s the menu I’m planning, Read more…
In Florida, our February is punctuated by the arrival of beautiful strawberries in our markets. They are locally grown, luscious and economical. I’m always on the lookout for great ways to serve them. Ina Garten has a wonderful recipe in her book Back to Basics for Fruit Salad with Limoncello. She tosses fruit with sugar and Limoncello liqueur, lets it stand for a bit and then tops it with a lemon yogurt topping. That’s a great idea for brunch or dessert, but I wanted something without the liqueur for everyday breakfasts. My version cuts back on the sugar a bit and trades the Limoncello for lemon juice. Made either way, it is a fresh and delicious way with fruit.
If you would like more information about Ina Gartens book, click here: Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients.
1 cup Greek Yogurt (I use Fage)
¼ cup lemon curd
1 tablespoon honey
¼ teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon sugar
4 cups of fresh fruit, cleaned and cut into bite-size pieces
In a small bowl, stir together the yogurt, lemon curd, honey and vanilla extract. Put the fresh fruit in a serving bowl, sprinkle with the lemon juice and sugar and toss gently. Let rest on the counter for at least 20 minutes before serving. Serve the fruit with the yogurt topping.