Sweet Cherry Pie

When I saw Deb’s sweet cherry pie, I was in love. I wondered how I could have possibly forgotten about cherry pie–I mean is that a classic or what?

Everybody loves pie, and almost everybody loves cherries, and all together, you’ve got a treat that will be gobbled up in no time. With a delicious, flaky, buttery crust, and that seductively dark, juicy cherry filling, there’s a reason this pie is a classic. There’s one surprising ingredient in the mix though: black pepper! Ironically, you won’t be able to detect it much in the finished pie, however it serves to give the cherries an even sweeter, flavorful intensity than they would have on their own (sort of like balsamic and strawberries).

  • 1 pie crust
  • ~4 cups Bing cherries
  • 4 Tbsp cornstarch
  • 2/3 cup sugar

click to read more…


Rosemary-Scented Mascarpone Fig Tart

I love figs. Absolutely love them. It kills me not to have a fig tree and so I happily empty my pockets each week during fig season to pick up a few of these bizarre looking treasures. Its funny though–I hardly ever cook/bake much with figs because they never seem to be around very long. I’m trying to work on that this year in the name of self control, for you, my dear readers. The pains I suffer for you–I don’t gorge myself on figs like the fig glutton that I am. Today’s proof: a Rosemary-Scented Mascarpone Fig Tart.

This delicious dessert was inspired by the very artistic stylings of the Zen Man. I started from my base graham cracker crust recipe, but tweaked it to highlight rosemary rather than the cinnamon that I include… click to read more…


Port & Melon Tapioca Pudding with Poached Figs

I had ideas for this dessert, but the end result is nothing like them. I started out aiming for a melon mousse, but it just wasn’t happening. Then, I started drooling over a honeydew sago soup, but it was too late for me to go in that direction. So I thought this was a very tasty nod to both ideas with a sexy looking twist. So what is it? A crenshaw melon (a cousin of the cantaloupe), pureed with a bit of Port and mint, transformed into a creamy, tapioca pudding, and topped off with a Port & spice poached fig.

First off, if you’ve never tried a crenshaw melon (this was my first time trying it), you could very easily substitute a cantaloupe and probably be none the wiser. I wanted to do something light and refreshing with this velvetty melon, and while my immediate response to just about any… click to read more…


Deep-Fried Peaches (and other healthy things)

Who doesn’t love a Georgia peach? At their peak, these fruits are tender, sweet, juicy, and just heavenly. So how else to carefully preserve and present this deliciousness as a dessert? Why batter and deep fry it, obviously!

I’m not sure why, but I’ve had this odd hankering to deep fry things lately. Somehow, this led to stumbling across a tasty concept: deep fried peaches! As funny as it sounds, this is actually quite a simple preparation that really shows off peaches at their best–warm, tender, and encased in a poofed, light, crisp, sweet, fried exterior. What’s not to love? Diets be damned, its fruit, isn’t it? 😉

Oh, and that photo could use some explanation: once I started deep frying, I just couldn’t stop. So I went for some other fruit I had handy as–and I’m sure I’m alone on this one–I thought the idea of a deep-fried… click to read more…


Quadruple Berry Crumble

Some desserts are decadent, elaborate, and call for a lot of careful planning and effort. This isn’t one of them. Some times, you just want something quick, simple, and delicious. This rustic-looking treat fits just the bill and is very easily tweaked to whatever fruit you have handy. With a crunchy, nutty, crisp top layer, and a gooey, temptingly sweet mix of red currants, blackberries, blueberries, and strawberries, this Quadruple Berry Crumble will hit the spot.

The berries are delicious in their own right and I love the balance of sweet and tart achieved by this mix, but I also wanted to add a few other subtle flavors to the mix. I love the mix of strawberries and balsamic vinegar, so the dark, sophisticated sweet flavors of balsamic were in. I also chose to enhance the sweetness with a bit of ground black pepper (it sounds strange, but try it!… click to read more…


Chocolate Heart Attack Cake for my blog’s birthday!

A milestone has been reached–this blog has officially hit the one year mark! Blogiversary? Birthday? Whatever you want to call it, I’m thankful for all of you, my readers, as I never would have thought this site would be what it is today and I couldn’t have done it without you (seriously, if you go back and look at some of the early stuff…lol, yikes). And this includes the quiet readers out there (chime in! You practically have to wish me a happy whatever this occasion is called in the comments 😉 ). So I just wanted to say thanks–this would be no fun (well, a lot less fun, I guess) if I were just talking to myself. So how to celebrate? With cake, of course. Very very very very very chocolatey, rich, mouth-watering cake.

Truth be told, I also made this because my wife had been asking for a chocolate dessert (and cake). I chanced upon click to read more…

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