Sweet

Dark Chocolate cake with Raspberry buttercream and chocolate hazelnut ganache I used to bake much more than I cooked. Baking is precise, a little variation in ingredient quantities and you could get unexpected and undesired results. Cooking is more intuitive, and measurements to me are […]

Schwarzwälder Kirschtorte (Black Forest Cake) It seemed appropriate to share a sweet recipe with you for Valentine’s Day, so I chose to post my recipe for Schwarzwälder Kirschtorte aka Black Forest Cake. To Americans, I feel that Black Forest Cake is the quintessential German dessert. […]

Crème anglaise The crème anglaise was a last minute addition to the menu when I noticed that our Christmas dinner’s dessert, Almost Blood Orange Soufflé, should be served with it or sorbet. I had no sorbet hiding in the freezer — it rarely lasts long enough […]

ALMOST BLOOD ORANGE SOUFFLÉS My mouth started watering as soon as I came across the Blood Orange Soufflés in Laurent Tourendel’s Fresh from the Market . But alas, when I shopped for the meal, blood oranges in any shape or form proved to be elusive. Not willing to give up […]

My Grandmother’s Christmas Stollen This is a traditional German treat eaten at Christmas time. This particular recipe was my grandmother’s, and I have since perfected it through repetition, and also updated it to use modern techniques and equipment. I like the simplicity of this particular […]