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One of our favorite desserts is also the simplest to make. Combine mixed fruit juices (we use Knudsen’s black cherry and raspberry) or melted sorbet with yogurt, milk or cream. You can make the soup as rich or as dietetic as you like, by using nonfat dairy products. If you want a thicker consistency, reduce…
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Flavored butter looks even more enticing when served in a lovely ramekin. This cultured butter is made by Beecher’s Handmade Cheese. Instead of bringing butter to the table in a rectangular brick, serve it in ramekins, like some fine restaurants do. In addition to plain butter, you can easily make and serve different flavored…
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The same lemon curd you’d enjoy on breakfast scones can do double-duty for dessert. Lemon curd and its siblings, like lime curd and blood orange curd, are a versatile addition to the pantry. Serve them with strawberries and other dipping fruit for a casual dessert or a snack. Or spoon curd into tart shells…
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Piquillo peppers add color and flavor to what would have been a plain lettuce salad. Photo courtesy El Navarrico. Create a fusion dish by using Italian antipasto ingredients to dress up your salad course. Marinated tomatoes, roasted peppers or artichokes from a high-quality manufacturer like Divina are wonderful on their own, but are even…
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If you don’t have time to make scallion cream cheese, do the next best thing: Snip chives into a small dish so that guests can sprinkle them on top of the cream cheese. It takes two minutes to wash and snip the chives. When we serve flavored cream cheeses at brunch, the scallion cream…
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