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Archive | Desserts

Grapefruit Crème Brûlée

from Global Comfort Food

Exquisitely decadent and famously French, crème brûlée is the sweetest of comfort foods. This version has a local twist—Texas,grapefruit.

Makes 6 servings

FOR THE CUSTARD

3 cups heavy cream
6 large egg yolks
½ cup granulated sugar
2 teaspoons grapefruit zest, grated
1 teaspoon vanilla paste or extract
Pinch of sea salt

FOR THE TOPPING

6 tablespoons granulated sugar
Fresh grapefruit segments

Preheat oven to 325°F.…

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Apricot Fried Pies

from Decoration Day

Fried pies, an East Texas calzone filled with fruit, are the taste memory that pulls many back to Decoration Day year after year. When it is time to fry, make sure your oil is hot enough so that pies float right away, but not so hot that the crust bubbles and darkens in spots.…

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Maud Shepherd’s Cuppa, Cuppa, Cuppa Cobbler

from Decoration Day

This simple dessert is divine with whipped cream or ice cream, especially when served warm. Most any tree fruit or summer berry will work.

Makes 4 servings

½ cup butter
1 cup flour
1 cup sugar
4 teaspoons baking powder
¼ teaspoon salt
1 cup milk
3 cups of sliced fresh or frozen peaches or whole blueberries, strawberries, raspberries or blackberries, or a combination

Heat oven to 350°F.…

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Strawberry & Goat Cheese Popovers

Strawberry and Goat Cheese Popovers

Crispy on the outside, airy on the inside with a surprise—a strawberry-and-goat-cheese center.

Makes 6 large or 12 small popovers

Butter
2 cups milk
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon sea salt
3 eggs, at room temperature
4 ounces fresh goat cheese
2 tablespoons honey
¾ cup fresh strawberries, diced

Preheat oven to 450°F.…

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Asiago + Almond Biscotti

Photography by Ellise Pierce

Makes about 32

1½ cups all-purpose flour
3 tablespoons sugar
½ teaspoon sea salt
3 tablespoons olive oil
1 egg plus 1 egg yolk
2 tablespoons water
½ cup shredded Asiago cheese
½ cup slivered and blanched almonds
Leaves of 4 sprigs fresh thyme

Preheat oven to 350°F.…

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Holiday Shortbread Cookies

Photography by Meredith Steele

This classic soft-textured cookie is sweet and buttery. Have fun with it and make thumbprint or sandwich cookies with your favorite local preserves.

Makes 28 cookies

4 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 pound (4 sticks) unsalted butter, softened
2 cups powdered sugar
2 tablespoons vanilla extract
Jam or preserves (see note)

Preheat oven to 350°F.…

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Peaches, Five Ways


Photo by Ellise Pierce

MAKE PEACH-BASIL POPSICLES

Peel, pit and purée some peaches in a blender, add local honey (or maple syrup) to taste and a handful of basil leaves. Freeze in popsicle molds overnight. Remove by running a little hot water over the bottom.…

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Orange Pistachio Cranberry Scones

Makes 6 scones

Zest of 2 oranges
⅓ cup plus 3 tablespoons sugar (divided use)
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon sea salt
4 tablespoons cold butter, cut into small pieces
2 large eggs
⅓ cup cream
¼ cup chopped pistachios
¼ cup chopped dried cranberries
1 cup heavy whipping cream

Preheat the oven to 425°F and line a baking sheet with parchment paper.…

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