Love'n Bake News in a Nutshell

Native berries are still a month away in many parts of the country. But pears and apples stored from the fall harvest are abundant. We’ve roasted quartered pears with butter, brown sugar and some dried lavender blossoms. These add a subtle flavor without overpowering the dessert. The batter for this upside down cake is made with our almond paste to add a creamy and nutty note.

Every Mom is an original. For Mother’s Day, why not make her a tiny treat, an original from your own hands.  This is a quick and easy recipe that uses a small amount of our Almond Paste, something you might have on hand. The batter has a hint of orange flavoring and the surprise of chocolate chips.  Top it with a spoonful of whipped cream and a berry or perhaps a small scoop of ice cream.

You can fill and bake the phyllo pastry shells ahead of time and freeze them. Then thaw and rewarm them before serving.

Imagine a meltingly tender dark chocolate treat, punctuated by bright bursts of marzipan and tart cherries.  That’s the flavor profile of this “adult” brownie inspired by Maida Heatter’s renowned Palm Beach Brownie recipe. The trick here, as in the original recipe,  is to cook the batter only until it crusts over on top. The center will be quite gooey and you will not be able to cut into these brownies until they cool then chill in the refrigerator.

Our version plays upon complementary flavors – Port and chocolate as well as marzipan and cherries.  And we’ve reduced the amount of sugar from the original recipe to allow the rich flavors to come out in this addictive treat.

Here is the recipe for Port Wine, Marzipan, Chocolate Chunk Brownies

Texture is an important element of the taste experience. This berry tart is the perfect example of how contrasting textures of creamy and crunchy make for a satisfying dessert.   The shortbread crust is buttery and crisp like the gingered almond topping on the tart’s rim. A little of our Almond Paste in the custard filling gives it an extra aromatic note that balances the tartness of the berries.

A custard tart knows no season. Make it with whatever berries or fruits are available.  Poached kumquats or poached pears would be delicious in this tart in place of the berries. Or thin slices of perfectly ripe peaches. Or pitted Bing cherries. Best to plan on serving this tart within 24 hours of making it so that the crust stays crisp.

Here is the recipe for our Raspberry and Blackberry Shortbread Tart, Almond Pastry Cream and Gingered Almonds.