Strawberry Panna Cotta Meaning “Cooked Cream” in Italian, this creamy dessert is given a fresh, subtle sweetness from the Strawberries and a crisp accent from the Mint.
Bread Pudding with Raisins and Lemon Custard Bread Pudding served with a drizzling of Lemon Custard, topped with rehydrated Raisins, a dusting of Powdered and a scoop of Ice Cream.
Banana Pudding with Vanilla Wafer Crumble Banana Pudding flavored with Banana Liqueur and topped with a Vanilla-wafer and Cinnamon-tossed Crumb topping.
Easter Eggs en Meurette One of my favorite French breakfast dishes is Eggs en Meurette and once I settled in NYC, I realized that hardly any restaurants in the city serve them!
Aztec Crème Fraîche Pound Cake Chocolate on chocolate with more chocolate, plus a hint of spice—nothing wrong with that, not at all!
Lemon-Rosemary-Blackberry Vacherins This is a chewy nut meringue cradling luxurious tart frozen yogurt.
My Big Fat Creamsicle Meringue Moment Here I combine two meringue flavors in one pastry bag and pipe them into rose shapes.
Vanilla Bean French Toast with Caramelized Bananas NYC brunch restaurant, The Smith, is known for its signature Vanilla Bean French Toast.