Caramelized Apple and Cinnamon Cream Tart

With autumn upon us, one of my absolute favorite desserts (and one of the first pastries to get me baking) is a good old fashioned apple pie. I had a spare rosemary graham cracker crust from my recent Mascarpone Fig Tart, so I decided to see where these two ideas would take me, and a very delicious creation was the result: a Caramelized Apple and Cinnamon Cream Tart

I’ll admit, I’d had my fingers crossed with each step of this one, hoping that it would all come together, and boy did it ever deliver. The flavor was just like a comfort food orgasm. Its kind of like apple pie meets ice cream meets cheesecake. The cream filling began with a fantastically flavored cinnamon creme anglaise which was then worked into a whipped cream cheese/whipped cream filling. The top layer:… click to read more…

41 Comments

Fig & Goat Cheese Swirl Ice Cream

I’ve said it before and I’ll say it again: I love fresh figs. Rather than just devouring them all as soon as I buy them, I’m trying to experiment with them in a lot more of my cooking this season (stay tuned for more figgy foods!), and if you’re a regular reader, you’ll know that if there is any one thing I have to do with any fruit, its make it into an ice cream. I’ve also been interested in how wonderfully figs pair with a variety of cheeses, so I thought I’d also experiment with another somewhat exotic ice cream flavor that caught my eye. So today, two ice creams for the price of one, swirled together in delicious harmony: Fig & Goat Cheese!

I imagine this flavor might perk up a few (skeptical) eyebrows, but that’s fine by me–more… click to read more…

42 Comments

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…

28 Comments

Pork Steak with Dijon Apple Sauce

If I had to pick one fruit/vegetable that represents autumn in my mind, I’d go with the apple. Maybe its the apple picking my family and I did every season when I was younger, maybe it was all of the apple pies–I don’t know, but fall is apple time for me. So rather than the usual ciders and sweets, I thought it would be fun to enjoy a savory apple dish today: Pork Steak with Dijon Apple Sauce.

This was an easy and quick dish to prepare that was amazingly delicious. The pork was juicy and bursting with flavor as that shoulder steak is a really tasty, fatty (as in flavorful!) cut of meat. The sauce I prepared to pair with this has a nod towards South Carolina styled barbecue sauces: something based around vinegar and mustard. The sauce… click to read more…

27 Comments

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…

31 Comments

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…

Related Posts Plugin for WordPress, Blogger...

24 Comments