Recipe: Shortcake Biscuits with Rosé-Poached Rhubarb

Claudia Fleming’s Shortcake Biscuits with Rosé-Poached Rhubarb The secret ingredient in Claudia Fleming’s shortcakes? Hard-boiled egg yolks. “They provide richness and act as a tenderizer,” the JBF Award–winning pastry chef told us. Since the yolks have lost moisture during cooking, less gluten develops in the dough, which results in more tender shortcakes. Fleming sandwiches hers around rosé-poached rhubarb and strawberry–white chocolate cream. Get the recipe here.

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Recipe: Goat Cheese Panna Cotta with Grand Marnier-Soaked Strawberries

Alan Wong's Goat Cheese Panna Cotta If you’ve never made panna cotta, which is a low-maintenance but crowd-pleasing dessert, here’s a version from Hawaiian chef Alan Wong that will inspire you to whip out those ramekins and get to work. Chef Wong adds tangy chèvre to cut the creaminess, then brightens the dessert with Grand Marnier–soaked strawberries and a sprinkling of shiso, a Japanese member of the mint family. Feel free to play around with the accompaniments: goat’s milk caramel, fruit coulis, or wildflower honey would also be delicious. Get the recipe here.

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March's Best Recipes

Chocolate Caramel TartletsMichael Reardon's chocolate–caramel tartlet with fleur de sel

Francesco Buitoni's Gnudi with Cavolo Nero Sauce These pillowy dumplings are made with ricotta impastata, a premium ricotta with a smooth and buttery texture. If you can't find it, let some high quality ricotta drain in the refrigerator for about a day. Michael Reardon's Chocolate–Caramel Tartlets with Fleur de Sel The irresistible combination of caramel and salt stars in these indulgent, single-serving tarts. Joe Cicala'

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Recipes: Doughnut Roundup

sweet potato churrosPaul Kulik's sweet potato churros

While nobody needs a nudge to eat a doughnut—especially with the plethora of creative options popping up—making them at home can feel daunting. We’re here with four tempting recipes to help you get over your fear of frying. You’ll be a seasoned doughmaster in no time. Bourbon-Glazed Doughnuts Why just spike your coffee when you can spike your doughnut, too? These bourbon-laced delights from Anthony David’s in Hoboken, NJ, taste best straight from the fryer. They’re also small, so no need to feel guilty about eating two or three (or four).

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Eye Candy: Molasses Tasting

molasses tasting When Melissa Close-Hart cooked at the Beard House last month, she sweetened her trio of desserts with sticky and soulful molasses. From left to right: molasses–ginger madeleine with orange caramel; molasses crème brûlée (get the recipe!); and a molasses cannolo. Check out more images of chef Close-Hart's dinner at the James Beard House.

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Valentine's Day Dessert Roundup

Michael Schwartz's recipe for Meyer lemon pudding cakeMichael Schwartz's Meyer lemon pudding cake

Happy Valentine's Day, folks! In case you missed them, here are all of the totally sweet desserts we featured last week: Shuna Lydon’s Rose Petal–Vanilla Bean Shortbread We'd be thrilled to receive a box of these floral and crumbly cookies in place of the run-of-the-mill bouquet. Michael Schwartz’s Meyer Lemon Pudding Cake This lofty, soufflé-like treat is a cinch to prepare, which means you can spend more time with your special someone.

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Recipe: Milk Chocolate Soufflé with Roasted Banana-Caramel Sauce

Milk Chocolate Soufflé with Roasted Banana Caramel Sauce Clinton St. Baking Co. chef Neil Kleinberg made this delectable dessert at a Beard House workshop to demonstrate the power of the egg. We think it’s the perfect way to demonstrate your love to the chocoholic in your life this Valentine’s Day. Get the recipe here.

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Recipe: Shuna Lydon's Rose Petal–Vanilla Bean Shortbread

Shuna Lydon's rose petal–vanilla bean shortbreadThese rose petal–flecked cookies have a wonderful crumbly texture and a delicate sweet, floral flavor. Chef Shuna Lydon says, “Shortbread keeps for two weeks in a tightly sealed container lined with parchment paper, at room temperature. But I prefer to eat mine fresh from the oven, warm, with strong black milky tea.”

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Eye Candy: Dessert Burger

Roadside Kitchen Dessert Burger At his November Beard House dinner, Brett McKee and his team from the Roadside Kitchens prepared this playful dessert inspired by the classic combo of burger and fries. A glazed doughnut "bun" hugged a chocolate patty and a slice of mango gelato, while cinnamon–sugar fries, raspberry coulis, and white chocolate crème anglaise appeared on the side. See more photos from the Roadside Kitchens dinner here.

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