Sam Arnold, creator of The Fort Restaurant in Morrison, Colorado, and western food historian, introduced me to this idea. This is my improvisation on his dessert.
There is not a woman of any age whose heart will not beat a little more quickly when this gorgeous sweet is placed on the table.
Mascarpone is a delicious fresh cow's milk cheese -- it tastes like a cross between whipped cream and cream cheese.
Ingredients
Ingredients
I found this recipe for one of the world’s easiest but most delicious desserts in a rather fabulous book, by chef and “culinary philosopher” Gioacchino Scognamiglio, called Il Chichibio: Ovvero Poesia Della Cucina, which translates as “The Gallant: or the Poetry of Cooking” (and Chichibio, I should also tell you, was a rakish Venetian cook in Boccaccio’s Decameron). At Scognamiglio’s instigation, I went to great lengths to acquire a bottle of Elisir San Marzano, which has a peculiarly Italian, chocolate-coffee-herbal hit. Feel free to use coffee liqueur or rum or, better still, a mixture of the two in its place. This is a no-churn affair. You mix everything together, wodge it into a loaf pan, freeze, and you’re done. I like this with a few raspberries to tumble around and a chocolate sauce to Jackson Pollock over it.
Ingredients
Ingredients
This lovely, magical candy bar is named for our lovely, magical friend and mentor, Dorie Greenspan. We could think of no better tribute to Dorie, a renowned cookbook author herself, than to include the bar that she inspired. It's a combination of all our favorite flavors and textures: the crispness and deep, dark flavor of the chocolate cookie (adapted from one of Thomas Keller's recipes, no less; the lush, melt-in-your-mouth salted caramel ganache; the chewy dried apricots and tart lemon; and the surprising zip of black pepper. "More than the sum of its parts" doesn't even begin to describe it.
Ingredients