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Gourmet Recipes

Blood Orange Posset
Blood Orange Posset
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@oxbowfood

A vibrant no-bake dessert that’s perfect for summer - these blood orange possets are a delicious and creamy treat that’s beautifully served in the hollowed out blood orange peels, topped... Read more...
Olive Oil Sorbet with Mulberries
Olive Oil Sorbet with Mulberries
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@souley_nourished

Silky, faintly grassy, finished with fresh white mulberries, flaky salt, and an unapologetic drizzle more olive oil. Two ways to make it: sorbet (dairy-free) or sherbet (a touch creamier). Read more...
Miso Caramel Yogurt with Biscoff
Miso Caramel Yogurt with Biscoff
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Souley Nourished

Light, airy, and impossibly delicate, this Japanese cheesecake rises to the occasion! For that extra Anolon flair, this recipe takes a turn with a silky miso caramel that adds depth,... Read more...
Rosemary-Orange Crème Brûlée
Rosemary-Orange Crème Brûlée
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By: Georgeanne Brennan

The tart-sweet flavor of orange zest combined with the slightly peppery properties of fresh rosemary infuse the custard mixture with a subtle taste of the Mediterranean, where orange groves abound... Read more...
Pear Galette with Balsamic Cider Syrup
Pear Galette with Balsamic Cider Syrup
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By Marge Perry & David Bonom

The rustic pear galette is lovely on its own, but with the addition of the balsamic syrup, it becomes a sophisticated and stunning looking dessert. Read more...
Chocolate Drizzled Coffee Brownies with Vanilla Egg Cream Shooters
Chocolate Drizzled Coffee Brownies with Vanilla Egg Cream Shooters
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By Marge Perry & David Bonom

There are many theories about how the eggless egg cream got its name. One leading story is that this iconic New York soda fountain drink sounded richer and more luxurious... Read more...
Hot Chocolate
Hot Chocolate
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By Marge Perry & David Bonom

Have the best-ever instant—but made from scratch—hot chocolate when you keep Chocolate Mix on hand. Read more...
Crepe and Chocolate Hazelnut Ganache Cake with Candied Hazelnuts
Crepe and Chocolate Hazelnut Ganache Cake with Candied Hazelnuts
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By Marge Perry & David Bonom

The components of this spectacular cake may be made in advance and the cake assembled a few hours before serving. Read more...
Red, White and Blueberry Cupcakes
Red, White and Blueberry Cupcakes
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By Meghan McGarry

Piled high with fresh berries and topped with a sweet cream cheese frosting, these light white cupcake are also filled with blueberries, raspberries, and a subtle hint of almond –... Read more...
Apple and Dried Cherry Strudel
Apple and Dried Cherry Strudel
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By: Marge Perry & David Bonom

Phyllo is wonderfully forgiving and easy to work with—as long as it remains supple. As you work, keep the stack of dough covered with a damp cloth or paper towel... Read more...
Lemon-Thyme Cakes
Lemon-Thyme Cakes
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By Marge Perry & David Bonom

Just right for wedding shower treats and edible wedding favors, these miniature cakes can be made with an electric stand or hand-held mixer. To give the glaze a layered look,... Read more...
Hand holding black forest cookies on a white plate next to baking sheet, cooling rack, and coffee cup
Black Forest Cookies
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By Marge Perry & David Bonom

The luscious combination of cherries and chocolate that make the Black Forest Cake so beloved translate beautifully into a cookie that is both sophisticated and delectable. Read more...