Honey-Pear Sweet Cream Galette
A mix of alternative flours—here, two kinds of rice flour and arrowroot—delivers a gluten-free crust that is flaky, buttery, and crisp. The floral sweetness from the honey and pears is nicely balanced by tangy cream cheese. Be sure to let the galette rest at least 30 minutes to give the filling time to firm up for easier slicing. This gluten-free fall dessert was made by Sarah Ann Hahn (who goes by "the Gluten-Free Cowgirl") as the sweet finish for a harvest feast at Big Table Farm in Gaston, Oregon.
Bourbon-Pecan-Apple Pie with Cinnamon Whipped Cream
Chef and cookbook author Alexander Smalls spikes his sticky-sweet pecan pie with just enough bourbon to add a kick of flavor that accents the sweet chunks of apple. Fuji apples are perfect for this pie; they bake up soft but retain their texture. Braeburn and Honeycrisp also work well.
Galettes Are Pie When You Can't Deal With Pie
A great way to make use of summer fruit and a dessert that looks more beautiful the messier it is.
Miso Chocolate Tart with Black Sesame–Chocolate Graham Cracker Crust
You know that episode of Sex and the City where Miranda makes a chocolate cake, has a nice big slice, then continues to go back into the kitchen to cut small slivers throughout the evening and into the next night before she eventually has to throw it away, but then fishes one more bite out of the garbage can before pouring dish soap on it and calling Carrie to suggest she be checked into the “Betty Crocker Clinic”? Well, that’s what this chocolate tart will do to a person. It lingers on your palate and in your mind, beckoning you back for more.
That’s why it’s really best to make it for a dinner party. My intent with suggesting a chocolate recipe in February is naturally inspired by Valentine’s Day. But this year I’m thinking about inviting friends over, and not just couples. Let’s face it, Valentine’s Day is the worst day of the year if you’re single and looking, so wouldn’t it be lovely to have a convivial dinner party to attend—especially if there’s a decadent slice of chocolate tart awaiting at the end of it?
Here a typical press-and-bake graham cracker crust is spruced up with chocolate grahams and flecked with black sesame seeds for a striking assemblage. (Side note: Once when I made this, the grocery store was out of chocolate graham cracker sheets so I used animal-shaped chocolate graham cookies and it turned out just the same.) The nutty, crunchy crust lays the foundation for a velvety-smooth filling that would have Miranda rinsing off the dish soap for just one more bite.
I like desserts a little more savory-sweet than super sweet. The addition of miso mixed with melted dark chocolate adds depth and umami, an almost buttery quality, and saltiness to balance the sweetness in the truffle-like ganache. All desserts need salt, and usually more than a small pinch—remember that and all your sweet endings will be the better.
Dried Apple Hand Pies
As the dried apple slices rehydrate and cook in each delicate hand pie, they transform into a saucy, concentrated filling. To create a smoother, rather than chunky, apple filling, smash apples with the side of a spoon while stirring.
Dried Apple Hand Pies
As the dried apple slices rehydrate and cook in each delicate hand pie, they transform into a saucy, concentrated filling. To create a smoother, rather than chunky, apple filling, smash apples with the side of a spoon while stirring.
