Only the Best Vanilla Extract Recipes
\"Biscotti have become very popular recently, but my mother-in-law, Helen, has been baking them for years,\" says Janet Mercuri of North Royalton Ohio. \"Now that I've started using her recipe, friends tell me that my biscotti taste just like their grandmothers' and I'm not even Italian.\"\r\n
These have a subtle anise flavor and would be nice with a caffè latte.
TREND: Exotically flavored chocolate\r\n
WHO: Katrina Markoff, CEO of Vosges Haut-Chocolat in Chicago\r\n
WHAT: Markoff, one of the first to infuse chocolate with unexpected ingredients, named this Asian-tinged creation after one of her most popular truffles. Its Japanese flavors ginger, wasabi, and black sesame seeds are the building blocks for an inspired cake.
If you're not familiar with soufflé cakes, this dessert may look a little odd but it's delicious. The cake is designed to be eaten once it has collapsed and cooled (just the opposite of a regular soufflé).
\"My fiancé and I just love the coconut cake at the Shubox Cafe in nearby Cedar Grove,\" Tammy L. Drukker of North Caldwell, New Jersey. \"The cake is tender and moist, and the cream cheese frosting is tangy and rich. I have yet to find a comparable recipe, so I hope the restaurant will share theirs.\"\r\n\r\n
At Shubox Cafe, this dessert is known as Awesome Coconut Cake, aptly named by one of the cafe's best customers. To make this recipe, you'll need to buy one 15-ounce can of sweetened cream of coconut. Some of it is used in the cake; be sure to save the rest for the Cream Cheese Frosting.\n
Editor's Note: This recipe was requested by a Gourmet reader who stayed at the Inn at Sunrise Point in Camden, Maine, and wrote: \"Innkeepers Rich and Jackie Diehl's signature breakfast dish was a fabulous cr\u00E9me br\u00FBl\u00E9e French toast, which we would love to make at home.\"\r\n\r\n
Although the Diehls use large slices from a round loaf of bread and remove the crust, we also tried the recipe with a baguette, leaving the crust on, and found it just as delicious. At La Maison, challah is often the bread of choice.