Labor Day Desserts
Poached Plum Tart
Nina Planck believes in eating "real" food in its purest, least-processed state, including unpasteurized whole milk with a thick layer of cream on top. She makes this elegant, juicy custard tart with fresh butter, eggs, milk and--when they're available locally--sweet, firm Green Gage plums.GO TO RECIPE
Farmer's Cheesecake with Strawberries
For this elegant, no-bake cheesecake, Nicolaus Balla ferments his own farmer's cheese (a kind of cottage cheese). Ricotta mixed with cream cheese makes a delicious substitute for the filling, which is incredibly light, delicately sweet and wonderful inside the crumbly graham cracker crust.GO TO RECIPE
Skillet Graham Cake with Peaches and Blueberries
Chicago chef Stephanie Izard's skillet cake, baked on the grill, gets amazing flavor from graham crackers mixed into the batter and in the crumbly streusel topping. It can also be baked in a 300° oven for the same amount of time.
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Great-Grandmother Pearl's Angel Food Cake with Peaches
"My great-grandmother won so many blue ribbons with this cake," Katie Lee says. "I love to serve it with peaches, because the cake sops up the juices so nicely." It's tough to imagine beating the 16 egg whites by hand, as Pearl used to do...until the day this recipe won her a KitchenAid stand mixer.GO TO RECIPE
Pear Tarte Tatin with Red-Wine Caramel
Instead of apple pie, Shawn McClain ends his Thanksgivings with this stunning tarte Tatin. Because the recipe calls for store-bought puff pastry (McClain is a huge fan of Dufour's), it's quite easy to prepare.
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Strawberry Meringue Roulade with Raspberry Sauce
Rachel Allen's fantastic meringue is rolled around strawberries and sweet, spiked whipped cream.GO TO RECIPE
Quadruple Chocolate Brownies
Inspired by aromatic spices like sesame and pink peppercorn, and herbs like tarragon, San Francisco chocolatier Michael Recchiuti of Recchiuti Confections searches local farmers' markets for the absolute freshest ingredients. Beyond truffles, Recchiuti creates all kinds of fun, homey chocolate desserts (like s'mores), the recipes for which appear in his stunning cookbook, Chocolate Obsession. However, he didn't choose to share the recipe for his four-chocolate brownies--until now. By swirling chunks of white, milk and bittersweet chocolate into a batter made with unsweetened chocolate, then melting and drizzling more all over the top, Recchiuti says this sweet has "all the chocolates I like in one brownie."GO TO RECIPE
Harvest Cake with Grapes and Sangiovese Syrup
Sheamus Feeley loves to bake this moist cake at harvest time using Long Meadow's own Sangiovese grapes and grape juice, but any seedless red table grapes and unsweetened grape juice will work.
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Chocolate-Glazed Boston Cream Whoopie Pies
Vanilla pastry cream gets sandwiched between decadent, gluten-free cake cookies before being glazed with even more chocolate.GO TO RECIPE
Chocolate Chip Espresso Meringues
These large, crisp and chewy meringues are made with just enough espresso and bittersweet chocolate to keep them from being overly sweet.GO TO RECIPE