Vanilla
Vanilla Crème Brûlée with Raspberries
Even though purists protested, a variety of ingredients were used to flavor the classic French custard. And in all its incarnations, it became the fin-de-siécle way to end a swanky restaurant meal.
Brandied Peach Compote Cake
Vanilla bean and brandy accent the cake, and a few raspberries tint the peach topping a delicate pink.
Lemon Syrup
This recipe originally accompanied Poppy-Seed Angel Food Cakes with Lemon Syrup .
Pedro Ximenez Sherry Cheesecake
Nicola, Steve's wife, likes this dessert more than any of his others, mostly because you have to eat it with yet more Pedro Ximénez sherry. If you don't want to splash out on the real McCoy, use another good, sweet dark sherry.
White Pepper Crème Brûlée with Fig and Prune Compote
Raw sugar melts easily and makes a nice crunchy topping on the custards.
Cornmeal-Cookie Sundaes with Warm Fruit
Active time: 1 hr Start to finish: 6 hr
Verlet's Apricot Tart
(TARTE ABRICOT VERLET)
Verlet is a tiny tea and coffee shop that also serves good homemade pastries. Anyone who loves apricots will love this simple, homey pie. Be sure to use fresh, not canned, apricots.
Bread Pudding Soufflé with Whiskey Sauce
When I eat Bread Pudding Soufflé I always think of the Commander's saying, "If it ain't broke, fix it anyway." Bread pudding was already near perfection, but we combined Creole bread pudding with the light texture of a meringue and ended up with the restaurant's signature dessert, the single most sought-after dish in our family's restaurant history. The whiskey sauce itself is divine but particularly so when generously poured over the piping hot soufflé. Take it from me, this is no light dessert. Make the bread pudding and the sauce in advance, the meringue just before assembling and baking.
Crème Fraîche
This recipe produces a crème fraîche reminiscent of the enchanting varieties found in France. Crème fraîche is wonderful just as it is to adorn a pie or pastry, but it also can be lightly sweetened and whipped while still maintaining its mild tang. Any left over is great for finishing savory sauces because, unlike sour cream, it does not curdle with heat.
Poached Duck Foie Gras with Grape Chutney
Active time: 25 min Start to finish: 2 1/2 days
The USDA recommends cooking foie gras to an internal temperature of 160°F to be sure any harmful bacteria are killed. Though we prefer the results of chef Laurent Manrique's French method, we've included both options in the procedure.
Cinnamon Applejack Ice Cream
Though perfectly delicious on its own, this ice cream also makes a great accompaniment to spiced apple cake or caramelized apple crêpes.
Active time: 25 min Start to finish: 12 hr
Caramelized Bananas and Vanilla Cream in Phyllo Cups
Elegant dessert cups from Senses Bakery in Washington, D.C.
Cornmeal Cake with Black Cherry Compote
(LOU MIAS AVEC COMPOTE DE CERISES NOIRES)
Traditionally, this cake—a Christmas specialty of the town of Séguret in the Vaucluse — is made with goat's milk (look for it in the supermarket dairy case), but feel free to use cow's milk.