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CHICKEN SALAD SANDWICHES WITH BLUE CHEESE Mooli Curry SALMON AND CUCUMBER PUMPERNICKEL SQUARES Asian Spiced Salmon Cakes with Wasabi Mayo PASTA AND CHICKEN GRATIN

Course/Dish - Dessert

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There is nothing more satisfying to me then the warmth that you get from a nice comfort food dessert, Warm Bread Pudding is a perfect example of a nice comfort food dessert.

CINNAMON TOAST FLAN (A BREAD PUDDING)

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MAPLE-WALNUT ESPRESSO TORTE

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This is a great non tradition Pass over Dessert, if you are looking for a Jewish Dessert that doesn’t break apart like sawdust then this is the one for you.

POUND CAKE WITH BLUEBERRIES AND LAVENDER SYRUP

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We used dried lavender in this syrup because it gives the syrup a lovely pale hue. Fresh lavender wont lend the same color, but it does give the syrup a more powerful floral flavor.

VANILLA BUTTERCREAM

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This is a must Recipe for any Pastry Chef

MY KIND OF CHOCOLATE BIRTHDAY CAKE

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All my favorite things are about chocolate, says Elizabeth Falkner. Thin layers of flourless chocolate cake and an intensely chocolaty mousse are paired with crunchy hazelnuts and hints of orange in this truly decadent dessert. Try it with a scoop of coffee-chocolate chip ice cream alongside.
For best results, use a premium bittersweet chocolate with a high cocoa bean content (variously labeled, cocoa solids, cocoa, or cacao), such as Scharffen Berger 70 percent or Callebaut.

CHOCOLATE CHOCOLATE-CHIP COOKIES WITH MOCHA CREAM

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These ultra-rich and chocolaty sandwich cookies have creamy, coffee-spiked centers.

LEMON-RASPBERRY ICE CREAM BOMBES

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Vanilla ice cream surrounds a soft lemon-cream and raspberry-sorbet center.

PUMPKIN FLAN WITH SPICED PUMPKIN SEEDS

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bite of this flan, fragrant with traditional pumpkin-pie spices, is very comforting despite the dessert s modern looks; a topping of pumpkin seeds, seasoned with cayenne, creates a play of sweet and heat.

THICK PASTRY CREAM

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Crema Pasticciera I
Campanians are wild for pastry cream. Thickened with flour, rich with eggs, flavored with vanilla, lemon, chocolate, or coffee, it fills cream puffs, sponge cakes, and ladyfingers in all the composed desserts called delizie (delights), and the grandest of all, Zuppa Inglese. It goes under fruits and fruit preserves in tarts, which are called either crostate or pizze. It forms a topknot in the hole of the famous fried Zeppole di Guiseppe, the bignè — or French crullers, you might call them — made in honor of St. Joseph on March 19. Pastry cream is also one of the bases for frozen desserts. It can be lightened with whipped cream, thinned with loquid cream. It also makes a fine sauce, the same as the French crè anglaise.

CHOCOLATE EARL GREY TRUFFLES

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Loose tea leaves tend to be of higher quality than tea bags, giving the truffles a fresher, more distinct flavor.
Active time: 45 min Start to finish: 2 3/4 hr

BITTERSWEET CHOCOLATE GANACHE

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Ganache is a French term referring to a smooth mixture of chopped chocolate and heavy cream. The origins of ganache are debatable but it is believed to have been invented around 1850. Some say it originated in Switzerland where it was used as a base for truffles. Others say it was invented in Paris at the Patisserie Siravdin.