I love kumquats. I eat them with peel and seeds. Unfortunately, they are seasonal, so, it makes sense to enjoy them while they last. This cheesecake presents the kumquats in a nice, elegant way. Although you can eat the kumquats with the seeds, you will have to seed them for this recipe. The task is rather time consuming than difficult. If you stretch the preparation over two days you certainly won’t be tired at all.

The cheesecake itself is classic, dense and creamy.

I found the recipe in one of the issues of “Bon Appétit”. And baked the cake for my husband’s birthday. He isn’t questioning the necessity of the magazine subscription anymore…

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This is not a suggesting for getting rid of scary, dark-spotted, overripen bananas.

You might consider buying bananas exclusively for baking these muffins, they are sure worth it. I’m quite happy with the result of my experiments in achieving the texture and flavor I wanted.

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This a wonderful accompaniment to many desserts. It’s delicious poured over the cakes, tarts or fruits. Or freeze it in an ice-cream maker to get a great tasting vanilla-honey ice-cream.

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This is another way to enjoy fresh curd cheese. Sort of Russian cheesecake. But please, don’t confuse it with American cheesecake, the texture and flavor are completely different. I like it best warm, eaten with sour cream. But for a more elegant presentation, serve the zapekanka with honey-flavored crème anglaise, kids’ favorite, may I say.

I like to offer it for a weekend breakfast but, of course, it can be served as a dessert any time of the day.

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With just a few ingredients and simple preparation method, in almost no time at all, you can have a delicious accompaniment to your cup of coffee.

This recipe is from “Chocolate” by Nick Malgieri.

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This cake is delicious on its own but irresistible when served with a generous dollop of espresso-infused whipped cream. Kahlua-flavored sugar syrup brushed over the warm cake gives it a thin crispy sugary crust. I like to warm a slice before serving by microwaving it for 8 to 12 seconds when the chocolate remelts and cake becomes so rich and moist. Then I top the slice with cold cream.

The cake can be baked several days ahead and kept tightly covered.

The recipe belongs to Lisa Slater. I made a few adjustments.

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