There are many versions of this exquisite tart from the Pays Basque region of France. Daniel Boulud created his with pastry chef Eric Bertoïa: A flaky crust surrounds a pastry cream dotted with brandied cherries.
Chef-partners Frank Falcinelli and Frank Castronovo and their friend Travis Kauffman concocted this terrifically refreshing cooler one hot summer night with ingredients from Falcinelli’s rooftop garden.
Dried Cherry Compote with Shortbread and Mascarpone
Sugary desserts often overwhelm dry reds like Bordeaux, but this dish is so subtly sweet it almost doubles as a cheese course. The mascarpone’s creaminess smooths out the wine’s tannins; the compote and shortbread echo its hints of cherry and anise.
Noodle kugel is a traditional Jewish recipe served for dessert or as a side dish. Although it’s made with cottage cheese, it develops a custardy texture as it bakes slowly in a ceramic dish. Here, Grace Parisi uses corn flakes and pecans to make a crunchy topping.
Syrah-Braised Lamb with Olives, Cherries and Endives
Rajat Parr braises succulent lamb shoulder in Syrah, then adds kalamata olives and dried sour cherries that he’s soaked in red wine. The unusual combination makes the sauce deliciously sweet and savory.
Traditional Hungarian chilled sour cherry soup is sweet enough to be a dessert. Nicolaus Balla blends fennel into his more savory version and serves the beautiful pink soup as a first course. “Fennel might be my favorite vegetable,” he says.
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“In France, there’s almond flour in everything—except clafoutis,” Belinda Leong says about the rustic dessert of fruit baked in batter. Bucking tradition, she includes the flour in her clafoutis to add texture to the custardy interior.
This knife-and-fork dessert from Bottega pastry chef Michael Glissman is a fantastic showcase for seasonal fruit at its peak; caramelizing the fruit on the grill intensifies its flavor. The grilled bread served alongside soaks up the sweet juices.