This is both a dessert and cheese course in one. Although my son declared they were the best when eaten with wild mushroom soup as a bread substitute. He’s got quite a taste for an 8-year old.
This recipe was born out of the need to utilize some leftover filling I used to stuff chicken breasts for our dinner. I also conveniently got rid of some Italian salami that was left on an antipasto platter after the… Continue reading →
First, I thought the cake was too seasonal and the time for its posting had already passed, but then I realized the St. Patrick’s Day was still ahead and decided to share the recipe anyway. Besides, there are two winter… Continue reading →
This is not a traditional English trifle. There is no dense pound cake, crème anglaise, and whipped cream inside. My trifle is assembled from light chocolate génoise soaked in Grand Marnier syrup, freshly made cranberry sauce, chocolate pastry cream, and… Continue reading →