dessert

Lemon Trifle

Lemon Trifle 1/4 cup fresh lemon juice 1/4 cup granulated sugar 12 -ounces cream cheese, softened One 8-ounce jar prepared lemon curd 2 cups heavy cream 22 hard ladyfinger cookies 3 cups mixed raspberries and sliced strawberries Powdered sugar, for garnish Whipped cream, for serving   In a small measuring cup, mix the lemon juice with the sugar and 1/4 cup water until the sugar is dissolved. Set aside. Place the cream cheese, lemon curd and heavy cream in a…

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Making Marshmallows

The Making of Marshmallows & Memories – Family Holiday Traditions By Karyn Miller Reprint from October 2013   The scents of the cool fall air always spark different emotions and trigger memories for me. As a child, once the Trick-or-Treat candy was consumed (or otherwise mysteriously disposed of), my family got to work on the next series of events. Football, Homecoming, a few fall birthdays, Thanksgiving, Christmas, and New Year’s Day inspired us and gave us all something pleasing to…

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Nothing Sweeter than a Little Tart

Yesterday, Le Cordon Bleu trained Chef Megan Lasiter conducted a fun pre-Easter class for us, “Nothing Sweeter than a Little Tart.” What a refreshing breath of air for Spring! Although her recipes are tried and true, she added just a bit of pinache to keep her audience interested. Among her recipes in this demostration class were pate sucre ( translates, “sugar paste” but is actually a slightly sweetened pastry tart), whiskey pecan tart, lemon meringue tart with Italian meringue, pastry…

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