Chocolate cherry cannolis are light fried dough tubes filled with sweetened ricotta cheese, chopped dried cherries and chocolate. These amazing pastries are best eaten the day they’re made so gather up some friends and have a glass of wine with your cannolis. I live near a road that has a lot of thrift stores. One… Continue reading Chocolate Cherry Cannolis
This no-churn caramel ice-cream starts with homemade caramel so the caramel flavor is intense. It’s always soft so there’s not need to soften it before serving. About 4 years ago I made the most amazing caramel ice-cream ever. Unfortunately, I lost the recipe so I’ve been trying to recreate it for the last couple of… Continue reading No-Churn Caramel Ice-Cream
You only need 5 ingredients to make this simple tomato basil soup. Enjoy the fresh taste now and freeze some for winter months. My 70-year-old friends have a plot in a community garden here in Austin. The ground is fertile and the city provides mulch, leaves and water for the gardeners. There’s also a community… Continue reading Simple Tomato Basil Soup
Bourbon pecan caramel sauce will add a little zing to your desserts. Top your favorite ice-cream or chocolate mousse with this for a decadent dessert. Replace the bourbon with water for a kid-friendly topping. I first made this sauce to top a brownie bottom praline chocolate mousse cake when I was in Cambodia. The cake… Continue reading Bourbon Pecan Caramel Sauce
Goat cheese gives this traditional cheesecake a mellow acidic flavor that pairs well with wild honey and fresh fruit. Goat cheese citrus cheesecake is lighter and tangier than New York Cheesecake and it’s prepared in under 1 hour.
Summer Berry Pudding is a traditional British dessert that transforms plain bread and some berries into a stunning, flavorful dessert. Summer is the time for berries.
Fish Amok is the national dish of Cambodia. This steamed curry has mild flavors and extremely tender fish. Unlike Thailand, Cambodia’s cuisine is about fresh ingredients and subtle flavors. Cambodians are masters of mixing together fresh ingredients to produce flavorful dishes. Amok starts with a fresh made curry paste. Shallot, garlic, turmeric, galangal, chilis,… Continue reading Fish Amok
Cherry Vanilla Sorbet – tangy sour cherries with smooth vanilla in a light sorbet. Perfect scooped into bowls or frozen into popsicles. Summer is coming and it’s time for frozen desserts. I love sorbets. You can indulge and not feel guilty. They’re also pretty simple to make. This one is just cherries, water, sugar, lemon… Continue reading Cherry Vanilla Sorbet
Lemon Mascarpone Cake – Four layers of golden sponge cake soaked in lemon syrup and topped with sweetened mascarpone whipped cream and lemon curd. This light, tangy dessert is perfect for a summer’s evening. I found this recipe on the Sur La Table website when I was searching for something to do with mascarpone cheese.… Continue reading Lemon Mascarpone Cake
Homemade rose jelly and hibiscus tea flavor these buttery little sponge cakes. Rose hibiscus Victoria sponge cakes are dainty so these are perfect for afternoon tea or parties. Last week I made some rose jelly with roses from my garden. The jelly has a subtle rose flavor – perfect for an old fashioned tea cake… Continue reading Rose Hibiscus Victoria Sponge Cakes