seasonal, modern, exuberant
To me, the almond is the queen of nuts. Almonds are refined, not too fatty and extremely nutritious – and they have a delicate aroma that’s a great complement to so many foods.
Today’s cake is a celebration of this succulent kernel; every spoonful is filled with the wonderful texture of ground almonds and the exquisite flavor of almond essence.
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There are few things as comforting as the smell of baking apples… except perhaps digging your spoon into a warm apple dessert.
Here’s a crisp that will fill your kitchen with those irresistible baked-apple aromas for sure. But once you’ve taken the first bite, your taste buds will be smitten not just by the delicious warm-apple flavors, but by the zestful orange and the zingy tequila too.
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I don’t know about you, but I can never resist the smell of bread pudding baking in the oven. It’s one of those things that can drive you a little mad – and make you want to dig in before it’s cooled down enough to eat.
Today’s recipe is an all-time favorite. The cranberries add a bit of tartness to the sweet apples, while the Calvados makes the pudding a grown-up affair.
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Apples and pears are delicious on their own, but together, they’re superb. Here, the crunchy, tart apples mingle with the soft, sweet pears making every mouthful of this crisp irresistibly luscious.
The macadamia crumb that adorns the fruits brings a rich and delightful crunch, while the Calvados Chantilly spikes things up a bit and makes this comforting dessert as grown-up as can be.
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Clafoutis is a traditional dessert from the region of Limousin, in Southwestern France. Cherries are placed in a buttered dish, topped with a flan-like batter and baked until the whole thing is puffed up and golden-brown.
The dessert is rustic, but somehow irresistibly beautiful and ambrosial, which is perhaps why it has acquired such fame.
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