Blood Orange Tart

Originating in the Mediterranean area, blood oranges are thought to be a natural hybrid that resulted in an increase in anthocyanin pigments which are red and blue pigments and are considered to be potent anti-oxidents. Blood oranges have become a lot easier to find in recent years than they used to be. They are generally available December-April and can be … Read More

Irish Cream Blondies

Blondies are perfect for times when a quick dessert is needed since they can be easily mixed by hand and put into the oven in short order.

Bourbon Pecan Pie

picture of pecan pie

Prepared sauces, condiments, and relishes are great to have on hand not just for embellishing a dish, but also to jump-start a recipe as I’ve done here with Stonewall Kitchen’s Bourbon Pecan Caramel Sauce. The sauce’s base is corn syrup which is exactly what would be used for pecan pie filling. I swapped the corn syrup for the sauce and … Read More

Orange Flower Panna Cotta

Panna cotta is Italy’s answer to creme brulee, except that it’s not as rich, nor is it bruleed.  Other than that, it’s exactly the same!  Well, not really…. Panna cotta translates as “cooked cream” in English.  It’s heavy cream that is sweetened and flavored and set with gelatin rather than eggs or egg yolks.  The gelatin is what keeps it … Read More