We saw this dessert on the Facebook page of Distilled NY in Manhattan’s TriBeCa neighborhood, and decided it was an American version of the Eton Mess. We nicknamed it the Mounds Mess, because it combines coconut and chocolate.

Chef Shane Lyons of Distilled NY creates his “Mess” with brownie brittle, chocolate pudding, frozen coconut marshmallows and coconut macaroons.

We did a version with brownie strips, coconut ice cream, French meringues and mascarpone; and, because we have a slight preference for Almond Joy, we tossed in some toasted almonds.

 
And what about an Almond Joy Mess? Add an almond component:

 
Want to get fancy? Layer your mess in a glass bowl, like a trifle. It will become a mess when you scoop it onto plates.

For quick citrus peel garnishes, get a channel peeler (a.k.a. channel knife), an inexpensive kitchen gadget. (The channel peeler in the photo below is on sale for less than $6.)

The channel knife was originally devised so that bartenders could easily peel citrus strips for cocktails. You can use the citrus peel—grapefruit, lemon, lime, orange—to make garnishes for everything you serve.

 
Beyond citrus, you can cut strips from any firm fruit or vegetable: apples, cucumbers, zucchini, etc. The thin strands can be used to garnish anything, including:

 
 
MORE WAYS TO USE THE PEEL

 
Longer strands can be knotted into fancy garnish, as in the photo above, a Cosmo from Bar Boulud in Boston.

Extra peel can be frozen. Here’s more on zesting peel.

And the next time someone requests a cup of tea with lemon, add a tablespoon of lemon peel instead.

[1] A channel peeler or channel knife (photo © 1EasyLife.

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Serve it as a palate cleanser between fish and meat courses at a dinner party, or right before the turkey or ham course at Thanksgiving.

Sorbet is our favorite light dessert. For a fancier dessert, serve it in a pavlova (a meringue cup) with berries, or with diced fall fruits marinated in liqueur.

Find more apple-licious recipes at USApple.org.
 
 
RECIPE: APPLE CIDER-POMEGRANATE SORBET

Ingredients For 6 Servings

Refreshing as a palate cleanser or dessert. Photo courtesy US Apple.

1. STIR together the juices, sugar, cinnamon stick, and salt in a medium saucepan over high heat. Boil for 5 minutes, then transfer to a large bowl.

2. REMOVE the cinnamon stick, stir in the lemon juice, cover and chill in the refrigerator until cold.

3. FREEZE the mixture in an ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze an additional 2 hours or longer.

Are you anticipating a special beverage with the change of season…say, a certain latte?

The Pumpkin Spice Latte (PSL, to fans) has arrived at coffee shops, engendering peals of delight among a gaggle of young ladies in our neighborhood.

But how do adults feel about fall beverages?

Seasonal coffees are the most anticipated beverage for them, too, according to a KRC Pulse Poll.

The results—in the photo—are from a nationwide survey conducted online by KRC Research in August 2015, among 507 American adults ages 18 and older.

Our vote: fall’s seasonal beers!

A grilled lemon half with roast chicken. Photo courtesy The Fillmore Room | NYC.

One thing we’ve been noticing at restaurants: grilled lemons. Instead of a plain lemon half to squeeze over food, the lemon comes nicely charred.

Why? In addition to eye appeal, the heat from grilling or pan-charring a sliced lemon helps soften the juice sacs. The result: more juice spritzing onto your food.

A grilled lemon also provides a bit of charred flavor. If you use a Meyer lemon, which is higher in sugar content, the cut surface will actually lightly caramelize. This makes its juice taste even sweeter.

Grilled lemons are particularly tasty alongside other grilled or roasted foods—chicken, salmon or other fish and seafood, and vegetables.

If you want a noticeable olive oil flavor on the lemon, use a strong olive oil; otherwise, go for a neutral oil like canola or grapeseed.

Ingredients

 
Preparation
1. HEAT a grill or frying pan over medium-high heat. Brush the cut sides of the lemon with oil and sprinkle with salt.

2. PLACE the lemons cut side down on the grill/in the frying pan. Cook until the lemons are heated through and charred on the cut side, about 3 minutes.

How easy is that?