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6 servings When stiffened with a small amount of gelatin, chocolate mousse can be set in a mold and unmolded or used as a filling for a chocolate…
About 1 ½ cups A sophisticated glaze or frosting for rich chocolate or nut tortes. For an even more bittersweet effect, substitute 1 ounce unsweetened…
About twenty 3 ½-inch cookies Preheat the oven to 300°F. Line 2 baking sheets with parchment paper (do not use silicone liners).
A rich pecan pie variation with chocolate chips or chunks folded into the filling. Baked until set, chilled, then gently warmed to soften the chocolate…
A light yet buttery orange sponge cake soaked with dark rum and finished with a bittersweet chocolate glaze or a dusting of powdered sugar.
About 35 cookies Preheat the oven to 375°F. Lightly grease or line 2 baking sheets or cookie sheets with parchment paper.
A rich, dark fruitcake packed with candied and dried fruits, walnuts, and warm spices, spiked with brandy. Makes two loaves or one tube cake, ideal for…
8 to 10 servings This specialty of Surry County, North Carolina, where Megan’s family is from, is made with many different fruits and with different…
Homemade peppermint patties made with creamy fondant flavored with peppermint and coated in chocolate. They are refreshing candies that taste especially…
About thirty 3-inch wafers Almost paper-thin, with a subtle almond flavor, tuiles are curled by being draped, while still warm and pliable, over a rolling…
Please read About Buttercream. 3 to 3 ½ cups This egg white buttercream does not require a cooked syrup. Have the butter and egg whites at room…
A light, airy Italian custard sauce made with egg yolks, sugar, and sweet wine or orange liqueur. Serve immediately as a dessert or chilled and folded…
About fifteen 3-inch cookies Marion considered these “the height of elegance.” We are especially fond of Florentines made with candied ginger, candied…
About eight 6-ounce servings This eggnog is quite boozy, which is how we like it, but feel free to scale back on the rum, if desired.
A moist, delicate spice Bundt cake flavored with cinnamon, nutmeg, and cloves, enriched with brown sugar, butter, eggs, and yogurt or buttermilk.
A classic French sponge cake (biscuit) that is light and airy, made with cake flour, eggs, and sugar. It is used as a base for layered tortes and can be…
A creamy water-bath cheesecake with a graham cracker crust, enriched with heavy cream, sour cream, vanilla, and lemon zest. The water bath ensures a…
About 2 pounds Traditionally served with cheese, especially Manchego. If using a food mill, the pulp left in the mill may be boiled with sugar and water…
One 9 ½- or 10-inch tart The same formula can also be used for smaller tartlets, but slightly more or less glaze, pastry cream, and fruit may be needed.
6 to 8 servings A clafoutis is a simple French country dessert. It is similar to an old American dessert called batter pudding and is made by pouring…
A light, airy French meringue cake layer made with toasted nuts and cornstarch. Baked at a low temperature until crisp, it is used as a component for…
4 servings Bananas take on a surprisingly rich flavor when baked. This is also an excellent treatment for bananas to be used in Banana Bread Cockaigne…
About 1 ½ pounds; about 24 lollipops To increase the intensity of flavor in lollipops, use candy flavoring oils rather than extracts. You can stick to…
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