Dessert

American, Dessert

Gingersnap Crust

Making a pie crust from ginger snaps is so much easier than rolling out a pastry crust! This is the perfect crust for a mild filling that doesn’t have to be baked. I use it for my Pumpkin Chiffon Pie. The spiciness and crispiness of the crust provides the perfect […]

French, Parve

All-Purpose Crêpes

Some of my fondest food memories are of savoring Crêpes Suzette being flamed at the table at a wonderful French restaurant. I enjoyed the elegance of the set up: the lightly cooked crêpes, the butter, the fresh orange juice, the orange zest, the sugar and the orange liqueur all lined […]

Baked Apples
American, Parve

Baked Apples

I’ve loved Baked Apples since I was a child. I love the texture- soft and smooth like applesauce; but firm enough to hold its shape. I love scraping the apple off the skin and then eating the skin by itself. There are so many variations of this wonderful dessert. You […]

Apple Tart
Dessert, French, Parve

Apple Tart

This Apple Tart is rich and sweet from the apples sautéed with the seeds from a vanilla bean and topped with apples glazed with orange marmalade and orange liqueur. What a treat and a beautiful way to impress your company! No rolling pin needed! You can press the dough around […]

Apricot-Raspberry Tart
Dessert, French, Parve

Apricot-Raspberry Tart

This Apricot-Raspberry Tart is a prime example of eating with your eyes before you have your first taste. The orange apricots, red raspberries and green pistachios make you feel like you’re jumping into a beautiful painting. These components, nestled in almond cream, give you a taste of tart, sweet, crunchy […]