This recipe comes from my friend Jeff Clothier. In spite of being a doctor and knowing better, his bread pudding is decidedly unhealthy and powerfully good.
He’s done some experimenting with the pralines and recommends using a crumbly version rather than creamy. Get his praline recipe here.
This roasted pineapple is simple to prepare and will satisfy even the most sophisticated sweet tooth. As an added bonus pineapple is good for you too. It’s load with fiber and Vitamins B1 & C. The enzyme Bromelain found in pineapple is an anti-inflammatory and digestive aid. Serve this with a dollop of creme fraiche or Greek yogurt and a sprig of mint.
My friend Jeff Clothier makes the best praline bread pudding I’ve ever tasted and that’s saying a lot. This is his recipe for pralines. It omits the traditional cream, so the candies are crumbly rather than creamy.
This dessert is perfect any time of the year because you can customize the topping with in season fruits like peaches, apricots or blackberries. In winter top the panna cotta with caramels.
Boiled custard is a tradition in the South, especially around the holidays. It’s a light, creamy sweet dessert that’s similar to eggnog, but thicker. It can be served with a dusting of nutmeg or a shot of bourbon if you are feeling festive. I also like to spoon the custard over fresh strawberries.
If you ever visit Jasper, Arkansas be sure to stop in at the Arkansas House and have a slice of Janet Morgan’s famous Black Walnut Pie. Made with black walnuts and sorghum, it’s definitely something you’ll find yourself craving long after you’ve returned home. Here’s the recipe.
This recipe was featured on my half hour show, P. Allen Smith Gardens. Jennifer Lusk owner of the Olive Branch in Little Rock, Arkansas demonstrated how to prepare this delicious dessert made by poaching pears in a wine sauce. The cream sauce us made with Mascarpone, which is a creamy white dessert cheese used in recipes such as Tiramisu. You can find it at specialty shops and gourmet grocery stores.
Now, don’t be thrown by the title of this recipe. This is another great golden oldie from our family cookbook. Along with roast chicken and mashed potatoes, it is on my short list of favorite comfort foods. Think of it as crème brulee’s culinary cousin. It’s featured in my cookbook, Seasonal Recipes from the Garden.
No time for homemade pumpkin pie? This recipe is a super quick alternative. You basically dump everything into a cake pan and bake! The result is a gooey, pumpkin pie bottom layer with a rich, buttery topping.
If you are a product of post-1950s America like me, whenever you see a bag of individually wrapped, chewy caramels the first thing you think of is caramel apples. Those candies always take me back to my mother’s kitchen and October afternoons spent with my brothers and sister preparing these tasty fall treats. Although it is hard to deny the buttery richness of homemade caramel, when it comes to caramel apples I always go with the postmodern version. To me, the flavor is a classic and they are so easy to make. I suppose that is why kids continue to create fall memories about making caramel apples.