Recipe: Dark Chocolate–Passion Fruit Tart

Megan Romano's recipe for Dark Chocolate Passion Fruit Tart, from the James Beard Foundation When Charlie Palmer's team claimed the Beard House kitchen earlier this month, Megan Romano and Jennifer Yee, who supervise sweets at Aureole's Las Vegas and New York locations, respectively, put out two technically impressive desserts. Romano contributed this towering tropical tart, joined by passion fruit semifreddo, passion fruit–tangerine sorbet, and tangerine gelée. If you're looking for a challenge, this is it. (Yee served a plum soup with green grape sorbet, horchata gelée, and rice cluster,

Comments (0)

Eye Candy: Ovaltine Kulfi

Ovaltine kulfi Pastry prodigy Pichet Ong served three desserts at our Valentine's Day dinner. One of them was this malted kulfi, which was topped with caramel popcorn, spiced chocolate sauce, and muckwa confetti. (Kulfi is India's answer to ice cream; muckwa is candied fennel seed.) See more photos of the seductive dinner here. (Photo by Bobbi Lin)

Comments (0)

Recipe: Chocolate "Salami"

chocolate "salami"When we saw a recipe for Karl Mace and Nick Gough's chocolate "salami" pop into our inboxes a couple weeks ago, we were a bit skeptical. Turns out the Maine chefs had created a rich, complex, and fruity chocolate fudge, and when our recipe tester brought it in for us to taste, it quickly vanished from the kitchen. We think this is a great treat to put out for your family to nibble on during Christmas Day.

Comments (0)

Recipe: Chocolate "Salami"

chocolate "salami"When we saw a recipe for Karl Mace and Nick Gough's chocolate "salami" pop into our inboxes a couple weeks ago, we were a bit skeptical. Turns out the Maine chefs had created a rich, complex, and fruity chocolate fudge, and when our recipe tester brought it in for us to taste, it quickly vanished from the kitchen. We think this is a great treat to put out for your family to nibble on during Christmas Day.

Comments (0)

Eye Candy: Beard House

éclair In a course that fused the cheese plate with dessert, Scott Gottlich and J. Chastain served Beard House guests Camembert and chervil–filled éclairs with shots of hot chocolate. See more photos from their contemporary dinner here.

Comments (0)

Pages