This thick and creamy dessert is my interpretation of my mother’s recipe for Swedish krem. It has just a hint of almond flavor and looks spectacular with bright red berries on top. Serve it in glasses to match the occasion. —Linda Nilsen, Anoka, Minnesota
Try chef Simon Shand's interpretation of this classic Piedmontese dessert, with chestnuts, prunes and Pedro Ximenez sherry.
Crêpes are folded and set afloat in a sweet orange-butter sauce and then set aflame in this classic French dessert.
When we were first dating, we would stay up in bed for hours trying to come up with new interpretations of classic desserts. Bird chile and passion fruit pavlova; Stilton mousse with walnut Florentine; apple, currant, and Brie pot pie. But some classics we knew not to amp up with "bold flavors" because they were sacred. Such is the tarte bourdaloue. This was one of the first desserts Matt and I were both taught to make in our classical pastry training; it is the pride of any French patisserie worth its (artisinal) salt, and _you will treat it with some goddamn respect!_ Traditionally, it's a buttery tart crust filled with poached pear and luxurious almond cream. However, no matter how mind blowing the tarte bourdaloue is, almost no one in this country knows what it is. _French Matt Says: You uncultured American swine!_ So, in an effort to make this winning flavor combo a bit more popular this side of the pond, we broke tradition and messed with it a little to turn it into a cupcake¿I mean, what's more American than cupcakes? Besides bald eagles, of course, but then again, you can't eat those (yet)!
Have you ever heard of an easy vegan puff dough? You should definitely try this crunchy quick dessert that melts in your mouth!
Super-moist, ultra-tender, and mighty tasty! That describes this cake-style peach cobbler to a T. We realize it's not an exact interpretation; a true Southern cobbler is very juicy (more peaches than cake) while this is akin to a peach coffee cake. Still, we think it does justice to this Southern classic.
This classic Bolognese dessert, brought to us by chef Biba Caggiano, is made from a batter of slow-cooked Arborio rice and crumbled Amaretti di Saronno cookies.
The Turkish Delight Mojito is one of the most delicious, refreshing but more-ish cocktails I've ever made. The lime and mint help cut through any sweetness.
Michael's in Santa Monica served crème brûlée in a crust. The smooth custard in a flaky shell with a burnt-sugar top was one of his most popular desserts.
Glykinai - Sweet Wine Cakes (Crackers)
These sourdough cardamom buns are an easy and delicious interpretation of a classic Swedish recipe called Kardemummabullar. You will love these sweet buns!
A culinary journey in 45 recipes: From crunchy hazelnut biscuits to rich chocolate tarts with an unexpectedly green icing, Switzerland has an irresistible collection of sweet recipes. This book contains 45 recipes and the stories behind them: try out cakes, pastries, tarts, creams and more. The author Heddi Nieuwsma is an American who has lived in Switzerland for a long time. With beautiful photos and highlights from all regions, this book shows a delicious melting pot of culinary influences. Some recipes are classic interpretations of well-known desserts, while many others are little known beyond their region.
This is my gluten-free interpretation of the classic French dessert that normally features black cherries.
Nutella King Cake, a fun and easy interpretation of the classic Mardi Gras treat.
The main English language blog about Morocco and Fez
Berlin Eatery Restaurant at doubletree hilton berlin offers 260 seats, a separate à la carte area, and an idyllic outdoor terrace.
Molecular mixology brings science to the shaker to create new flavors, textures, surprising presentations and enhance the overall drinking experience. Bartenders and chefs leading the molecular mixology movement have created cocktail spheres that explode in the mouth, cocktail marshmallows, edible cocktails, cocktails with foams and bubbles, infusions with leather and cigar flavors, powdered cocktails, cocktail gums and much more!!
Tiramisu is probably the most known Italian dessert and one of my favourite ones. A billion versions and interpretations of it have been tried, made and shared since it became popular. So, one day I decided I had to make my own to contribute to the tiramisu community, and it became some sort of mission to accomplish. The initial idea came up while I was perfecting my ladyfinger recipe for my version of traditional tiramisu. While I was piping the classic long lady-finger shape on the tray, an idea came to my mind: “I’m gonna make them round like macaroons!”. Ok, not that exciting, but wait to for the rest of the story. I ended up with roughly 30 round, light and spongy ladyfinger ‘biscuits’ and then I started thinking ok, what to do with them? How to use them in an unusual tiramisu recipe? And then boom, ‘pick-me-ups’, of course. Not everyone knows that the Italian word tiramisu actually means ‘pick-me-up’ or, metaphorically, ‘make me happy’. That’s the feeling you get when you eat a slice of it. However, a slice of tiramisu is soft and creamy, so you cannot really ‘pick it up’ without making a mess. The more I thought about it, the more I liked the idea of making something that would carry the traditional flavours, but that you could also literally ‘pick up’ with your hands and eat in one single – and utterly delicious – bite. Ok, idea, got it. How to make it, slightly more complicated. Lady-rounded-fingers (or whatever we may call them), not a problem. Coffee syrup, not a problem. Filling…that’s an issue. I’ll be totally honest with you, it took me at least 5 attempts before I surrendered to adding double cream to the mixture (baaaaaaaaa, that is not classic tiramisu mascarpone cream) and a bit of gelatine too. At first, I was utterly frustrated, but then I thought well, this is not the classic tiramisu recipe, so you’re going to be fine. I also tasted one ‘pick me up’ (ok, maybe more than one) and it was just so good that that helped relieve any frustration too. This is what they are made for, to pick. you. up. Mission, accomplished. Note: this “zhuzhed up” version of the classic tiramisu is a bit more challenging to make than the homemade classic, but I guarantee you that you will end up with some amazing tiramisu bites, which you will literally enjoy in one mouthful. In addition you will also have the chance to challenge yourself with some classic techniques, such as making a French meringue and a “pate á bombe” mixture.
Super-moist, ultra-tender, and mighty tasty! That describes this cake-style peach cobbler to a T. We realize it's not an exact interpretation; a true Southern cobbler is very juicy (more peaches than cake) while this is akin to a peach coffee cake. Still, we think it does justice to this Southern classic.
INGREDIENTS: red rooibos, cinnamon, natural flavors TASTING NOTES: sweet vanilla ∙ creamy ∙ cinnamon IN A NUTSHELL: This blend is our healthy interpretation of the classic Mexican rice-milk beverage, horchata. It is a wholesome way to appease a sweet tooth, get a dose of antioxidants and promote wellness. CAFFEINE CONTENT: Naturally caffeine free BREW TIPS: To emulate traditional Horchata, prepare with a spoonful of honey, a dash of cream and serve iced. STEEP: 1 - 2 teaspoons in 8 oz of hot water for 5 minutes
This gourmet interpretation of a classic breakfast will get the day off on a sweet note.
Nutella King Cake, a fun and easy interpretation of the classic Mardi Gras treat.
Clam Chowder (The Best)
A cinnamon-spiced sauce of butter and melted caramel candies poured over apples gives this pie a wonderfully sweet, gooey filling.
A different interpretation of the classic pandesal, this version is flavored with ube halaya and then stuffed with cheese and ube jam! | cheese, ube halaya, Pandesal
From Brooklyn bar and bakery Butter & Scotch, this Negroni pie is a dreamy interpretation of the classic cocktail.
The thumb-size pimiento de padron pepper is a specialty of Galicia, Spain. In author Maricel Presilla's interpretation of a classic Spanish preparation, the peppers are stir-fried with garlic and serrano ham to give them an extra-savory flavor.
Chef Paul Welburn gives the classic Caesar salad a twist by turning it into a delicious golden croquettes recipe.
Michael's in Santa Monica served crème brûlée in a crust. The smooth custard in a flaky shell with a burnt-sugar top was one of his most popular desserts.
