I would like to say that I came up with this deliciously dramatic dessert all on my own, but it’s a variation on the one we look forward to every time we visit our favorite bed and breakfast at the Jersey Shore. It’s a beautiful plateful of fresh fruit, aromatic mint with a scoop of sorbet on the top for good measure…all served up in a fresh pineapple shell. It’s the perfect breakfast, lunch or even dinner treat, and while I love it best at that B&B (and more on them below), it’s also something I make from time to time in my own kitchen, for both the good taste and the good memories. So speaking of those memories…
Okay, so I think it’s been a while since I mentioned how much I love and adore the Stonewall Kitchen Cookbook, and pretty much anything that Stonewall Kitchen makes. As you may remember from earlier posts, I pretty much keeled over with excitement the first time I saw this: In this case, however, I wentRead More & Get the Recipe
I thought I knew everything there was to know about french toast, but as it turns out, there was one vital trick I wasn’t aware of, and that is that you can caramelize the outside of it with one very easy extra step. Yep, I said caramelize. Can you STAND it? All the creamy, comforting goodness of french toast, but with a thin, slightly crispy caramel coating on the outside.
Mmmm, berry season. Blueberries, strawberries, blackberries, raspberries. I love them all. And looking over the list of recent recipes, it occurred to me that I don’t have one single dessert recipe other than the banana cake, so it is high time I passed along one that is easy and seasonal and good and good for you, right?