Desserts

Almond & Fig Cakelettes
If you find delicious apple or pears use them instead of the figs.

Serves 8

1 tablespoon unsalted butter
1 recipe almond cake (see recipe)
16 figs
1/3 cup sliced almonds
Whipped cream or ice-cream Crème Fraiche Chantilly (see recipe)

1. Heat oven to 400˚F. Butter eight 3-inch ceramic quiche or crème brulée dishes, then fill half-way with frangipane.

Smoked Brown Sugar Caramel Swirl Ice Cream
I love adding caramel to my vanilla ice cream to give it texture and using smoked brown sugar adds intrigue. A little vodka added to the ice cream keeps it silky smooth. For crunch there’s some candied almonds to top it off and if you are lucky enough to find ripe peaches at the market, grill a few for the perfect summer dessert.
Makes about 1 quart, servings 8-10

Chantilly Cream
Whipped cream

Crème Chantilly is the perfect dessert sauce. Crème Chantilly should be lush and voluptuous so it is perfect on the palate and doesn’t overwhelm the dessert. If you’ve slightly over whipped the cream add more cream to lighten it up. If you’ve gone too far and you can see clumps of butter fat you may as well keep going and make butter!
Makes about 1.5 cups

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla
NB: In warm weather chill the metal bowl and whisk in the freezer.

Cherry Clafouti

Individual Hot Strawberry Soufflés
This recipe is from Roland Mesnier the former pastry chef of the White House. His desserts are always light and flavorful. Having to cook for many celebrities political and otherwise he developed lighter recipes. This soufflé has no egg yolks, butter or flour making it very light it is warm and delicious when your strawberries are fresh from the farmers market. You can freeze the soufflés for 2 weeks. When you need to serve them remove them from the freezer at least 30 minutes before hand and bake per the instructions.
Serves 6

100% Rhubarb Pie
Yes we have no strawberries in our rhubarb pie! Rhubarb is sometimes referred to as the ‘pie plant’ once you’ve tried rhubarb pie you will agree. It is one of my favorite perennials because of its rich tart flavor is the perfect foil for the sugar. Select thin red crisp stalks from the market.

Serves 8

Crust one recipe pate brisée (see recipe)
9-inch pie pan
about 6 stalks, 15” long rhubarb stalks
Zest of 1/2 of a lemon
1 1/2 cups sugar
1/3 cup all-purpose flour
1 teaspoon vanilla
1/8 teaspoon kosher salt
1 teaspoon cinnamon
2 tablespoons unsalted butter
1 egg

QUEEN OF NAPA
Fast, easy, and the taste and texture is the perfect blend of a chocolate soufflé and a brownie; what could be more delicious? This Queen of cakes can be made a day in advance, and there is no need to refrigerate. This cake really needs nothing but I love in with the bright acidity of strawberries or raspberries.
Serves 12-14

6 ounces of bittersweet chocolate (+62% cacao)
10 tablespoons (5 ounces) unsalted butter, cut into 1” pieces, plus 1 tablespoon for the pan
3 tablespoons (1½ ounces) Napa Port
1 teaspoon vanilla
pinch of fine sea salt
½ cup almond flour/meal*

PEACH and BLACK BERRY GALETTE

This is meant to be eaten the day it is made. Okay you could save a slice for breakfast, after that it will not be fresh. You can have your Pâte Brisée made in advance and your corn meal mixture. Also if you toss your fruit in the sugar too early there may be too much liquid for the cornmeal to absorb.
Serves 8

1 Pâte Brisée rolled into a 14+ inch circle, 1/8” thin (see recipe below)
3 pounds unpeeled peaches, with pits removed, in ½1/2 inch slices
1/4 pint blackberries (blueberries, or raspberries)

Tangerine Sorbet
Serves 6

2 cups tangerine juice
2 tablespoons tangerine zest

1 cup filtered or bottled water
3/4 cup granulated sugar
2 ounces Campari
2 tablespoons pistachios, skinned and chopped
Mint leaves for garnish

1. Strain the tangerine juice to remove any pulp.

2. Make the syrup: in a saucepan, bring the water, and sugar to a boil. Stir until sugar is dissolved and simmer 5 minutes. Remove from heat, add zest, cover and let steep for 10 minutes.

Serves 8

Butter to grease pan
3/4 cup cake flour or all-purpose
1 cup almond flour or meal
Zest of 2 large lemons
2 teaspoons baking powder
1/8 teaspoon salt
4 eggs
1 teaspoon vanilla
1 cup sugar
3/4 cup olive oil

1 tablespoon Demerara sugar for the top of the cake
Mascarpone cream (see recipe)
Strawberry sauce (see recipe)

1. Preheat oven to 350°F. Line the bottom of an 8-inch (light color metal) cake pan with parchment paper and lightly butter sides.