This Almond Raspberry Tart is a marvelously easy tart I want to share with you. The no-roll crust is made in minutes and is pressed into the pan. Simply wipe out the processor give the filling ingredients a couple spins in the bowl and pour into the parbaked shell. Continue reading
I recently made this White Wine Amaretto Peach Sauce for the restaurant to serve over peach ice cream. As I was peeling the peaches, I thought of all the ways this could be used for a quick summer dessert.
If you have been following the weather across the states (I realize most people don’t particularly care about the weather elsewhere but I have children in other states and like to see if they are as bad off as we are), you will know that St. Louis is experiencing a brief respite from the very hot temperatures. As a result, I have been indulging myself by going back in the kitchen for short sprints.
I’m not sure when I started making this, but it was a while back. The wine and amaretto give the White Wine Amaretto Peach Sauce a depth of flavor that sugared peaches can’t match. I have used both Chardonnay and Pinot Grigio white wines with excellent results. Continue reading
Almond Raspberry Triangles were one of the most popular petit fours in our petit four box. Whether they are cut full size into squares or smaller triangles, this really easy to make bar is an unusual combination of flavors. My son referred to it as a “sleeper”. It is not the fanciest bar or petit four but certainly one of the best.
The base of these Almond Raspberry Triangles is shortbread that is pressed into the pan and topped with raspberry. The crowning glory is a mixture of almonds, eggs. Amaretto, vanilla, almond extracts and butter that are quickly processed together and poured over the baked base. Continue reading