by Emily Black | Photo by Rory Doyle
1 sheet frozen puff pastry, thawed 1 cup brown sugar 1 teaspoon cinnamon 1 cup toasted pecans, chopped ½ cup butter, melted ¼ cup honey Sparkling sugar (optional) On a floured board, roll pastry out to form a rectangle. Mix brown sugar with cinnamon and spread over...
by Emily Black | Photo by Rory Doyle
For crust: 1 (9-ounce) package thin chocolate wafers 1 cup semisweet chocolate chips ½ cup packed brown sugar 2 tablespoons instant espresso powder 1/8 teaspoon ground nutmeg ½ cup melted butter For filling: 2 (8-ounce) packages cream cheese, softened 1 cup packed...
by Emily Black | Photo by Rory Doyle
MERINGUE LAYERS: 6 egg whites Pinch salt ¼ teaspoon cream of tartar 3 tablespoons sugar 1 tablespoon pure vanilla Preheat oven to 250 degrees. Place parchment paper on 2 baking sheets and trace bottoms of 2 round cake pans on each sheet. Beat egg whites until foamy at...
by Germaine Benoit | photos by Melanie Thortis
10 dates 8 tablespoons butter at room temperature 3 to 4 apples of choice 1 cup water ½ lemon, juiced ½ cup pomegranate seeds 1 tablespoon bee pollen (optional) Flaky sea salt In a bowl of boiling water, soak dates for 10 minutes to soften; reserve liquid. Remove...
by Emily Black | Photo by Rory Doyle
4 cups ripe plums, pitted and quartered ⅔ cups sugar ⅓ cup water ¼ cup pomegranate juice pinch of salt 1 teaspoon pure vanilla 1 cup heavy cream In a medium saucepan, add plums, sugar, water, and pomegranate juice. Cook over medium heat for 15 minutes, stirring...
