Valerie’s Rockin’ Cinnamon Rolls

Valerie Bertinelli's Cinnamon Rolls 4 arrCinnamon rolls, anyone? Surely, many love a well-made cinnamon bun. And, there’s good reason why: its soft pull apart dough, that signature spice swirl, and let’s not forget it’s distinctly sweet and hynotic aroma – the perfect indulgence.

Valerie Bertinelli's Cinnamon Rolls 5 arrCleary, stating the obvious, cinnamon rolls are everything you would want a carb-loaded treat to be. But, the real question remains: to buy or to make? Attempting a first – myself – homemade cinnamon rolls are pleasantly achievable thanks to our celebrity friend Valerie. That’s right, Valerie Bertinelli’s recipe for cinnamon buns are a hit! So much so, in fact, anyone can be rocking and rolling dough.

Following easy to master instructions, I heed Valerie’s steps – click link – and ultimately see myself creating cinnamon rolls in no time. Using precise measurements, as with any dessert recipe, first prepare the dough and allow ample time for it rise. Once ready to use, roll out the dough and layer the rectangualar surface with butter and filling. Adding suggested ‘extras’ including pecans and raisins, I begin to tightly roll, cut and arrange the 12 bundles for a second ‘rising’. Now ready to bake, I leave the rolls in the oven for the required time of 25 minutes, and then some – mine needed about 12 minutes additional baking time. Needless to say, every oven is diffferent so use your judgment and bake until golden brown. Valerie Bertinelli's Cinnamon Rolls 6 arr

End result is nothing short of magic! Drizzling icing over my baked batch of success, these warm homemade rolls are reminders of the fall season, the holidays, and all things warm and cozy. Seriously good, this recipe is worth keeping and will easily become the “must-have” item for breakfast, brunch or any excuse of simply having bites of delicious around the kitchen. So while I’ll leave you to tear into a freshly baked cinnamon roll of my own, here’s to happy baking and VALERIE – THANK YOU!!!

Copyright © DISHFUL, 2018. All Rights Reserved.

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Shuck It to Me

Seaside escapes are all well-known for their seafood offerings. Whilst in New Orleans, be sure to find po’ boys filled with scrumptious shrimp, lobster, crawfish, and even crab. Sometimes, however, you’re in the mood for a slightly more formal dining affair.IMG_7366

Already raving about soft shell crabs – think, Deanie’s Seafood – here are two other establishments worth mention: Dickie Brennan’s Bourbon House and Galatoire’s 33 Bar & Steak. Finding both restaurants tucked in pockets of the French Quarter, selection of oysters and the daily catch are – as expected – on the menu. Despite other patron-pleasing dishes, however, oysters are just one of those special must-indulge treats that cannot be missed, especially when someone’s willing to prepare them for you.

IMG_7381Singing praises to both chefs, “Aw, shucks!” Indeed, these oysters are made right! At the Bourbon House, oysters are the prime starter to the contrastingly rich main course. Modestly seasoned and perfectly broiled, oysters are fresh tasting and made vibrant with a splash of zingy lemon. Far from overbearing, a couple of these buttered mollusks are enough to keep you satisfied in anticipation of signature entrées. Ordering shrimp étouffée and Bourbon House barbeque shrimp – straight from the Louisiana Gulf – I see food for days. Notably eyeing added touches of sweet yet smoky roux, my plateful of JUMBO shrimp is nothing short of succulent and generous in portion. Equally served alongside of one’s choice of potato mash or grilled greens, find no regrets in eating this oxymoron. Clearly enjoying the candlelit ambiance as much as the meal, Bourbon House knows how to prepare delicate seafood: they keep things on the sweet side.

IMG_7370Moving on to another great, Galatoire’s 33, this is the place for your choice of oysters prepared à la Rockefeller or Casino. Opting for both, a sample of baked oysters topped with creamed spinach and sizzling bacon delivers on big taste. Unique in their own right, the classic Rockefeller is lighter in taste whereas the Casino style oysters are veiled with buttery goodness and its cured ‘better half’ – the ‘other’ white meat – bacon, resulting in an overall rich and salty flavour profile. Loving oysters, particularly in NOLA, other seafood delights await.

IMG_7368Having a little bit of this and that, I have no complaints whatsoever. Take the crab ‘au gratins’, for instance, this bubbly hot dish comes fully-loaded with lumps of crab meat embedded in a creamy cheese sauce. And, for those after lighter fare, salads like the lobster chop are made extraordinary by ingredients like beets, avocado and, of course, the Maine shelled star.IMG_7384 Cooking up variations of delicious, Galatoire’s 33 undeniably uses fresh product for an ultimate seafood experience. Fortunate to have tasted oysters, crab cake, lobster, and then some, find no Little Miss Crabby here. But if you’re not into seafood, meaty offerings like burgers and steaks run plenty, too. Whatever your appetite’s desire, then, Galatoire’s 33 reigns top in quality and variety. That’s all!

Copyright © DISHFUL, 2018. All Rights Reserved.

Southern Candymakers & Praline Charms

Southern Candymakers Praline Shop 1 arrNew Orleans is a city full of charm and tradition. And with gems to be found at pretty much every corner, Decatur Street is no different. Sighting one sweets boutique, in particular, I find ‘tortue’ central at none other than Southern Candymakers.Southern Candymakers Praline Shop 8 arr

Making pralines on the spot, this boutique candy shop is where I get my taste of the pecan classic, and some more! Between the left-side aisle of souvenir items and showcased individual treats to the right, I pick up an assortment of chocolate-covered caramel pecans – inclusive of milk, white and dark chocolate – a container red beans and rice, truly candy-coated sunflower seeds and peanuts, in addition to old-fashioned salt water taffy. Southern Candymakers Praline Shop 9 arr

Bonbons selected and collected for later enjoyment, now would be a good time to beat the heat with scoops of ice box refreshers – homemade vanilla, pralines ‘n’ cream, and banana pudding ice creams – also, allowing more time to peruse the delectable quarters. Glad to have done so, the atmosphere beckons little reminders of NOLA from Café Du Monde coffee and ‘beignet’ mix to alligator-fashioned oven mitts. Southern Candymakers Praline Shop 4 arrClearly appealing to all tourists at heart, the real treat – for me – was eyeing a batch of freshly made pralines being prepared and proportioned on a marble surface, and all done so right on-site. Watching candy being made in action plus the sweet aroma of caramelized sugar in the air, there’s just one thought that comes to mind: “Oh, how sweet it is!”

Southern Candymakers Praline Shop 2 arrLeaving content with an undeniable sugar rush, Southern Candymakers know how to appease to the senses. Likewise, and given the multitude of selection, a fun-filled discovery is to be anticipated. Among my handful of treats, here’s the ‘one’ I highly rate: chocolate-covered pecan ‘tortue’ that are – honest to goodness – divine. Evasive of hard candy bits, you can taste all three layers of this nutty yet sweet praline that is the culmination of crunchy pecans, melt-in-your-mouth buttery caramel, and chocolate coating. Authentic, to say the least, these little charmers are soft and chewy morsels of “must-indulge” temptation. A turtle in name, not inception, these delightful clusters are too good to savour slowly – C’est si bon!

Copyright © DISHFUL, 2018. All Rights Reserved.

Deliciously Repeating History: One Muffuletta at a Time

Central Grocery Co. Muffaletta 8 arrFor a foodie who encounters a ‘sign’ professing to be the ‘original’ – anything food related – there’s one motto to follow: “Veni, vidi, vici!” Caesar knew better and, in suit, so do those with a curious appetite.

Central Grocery Co. Muffaletta 12 arrSpotting such signage in New Orleans, I open the doors to Central Grocery, to experience the hype of their famous muffuletta. Self-proclaimed originators of this Italian sandwich, who wouldn’t want to sample a bread-encased ‘charcuterie’ spread, let alone a chance to step into the world of the “Home of the Original,” itself? Passing rows of jarred pickled veggies, dry pasta and sauces, I know I do! Central Grocery Co. Muffaletta 3 arr

Making my way to the counter, I read the menu of options – only two – for either a half portion or full, and decisively order: “One whole muffuletta, please!” And, in a flash, I’m promptly handed a food gift – a freshly made, cut and wrapped whole sandwich – also lunch for the day. Luckily, given the generous size of this rounded fare, my midday snack is to be shared though it could easily feed two to four people, dependent on hunger levels.Central Grocery Co. Muffaletta 7 arr

Ready to ‘mangia al fresco,’ I leave my side treat of Zapp’s “Kettle Style Voodoo” potato chips for later, and prepare for the main event. Quartered piece in hand, I take notice of the reveal: layers of mortadella, salami, provolone, ham, mozzarella, and a heavy topping of olive salad. As if that’s not enough, the buttery shavings of meat and savoury olive condiment are held together between a sliced round loaf of sesame crusted bread. Each component, however simple, balances one another for the making of a flavourful sandwich.

Central Grocery Co. Muffaletta 4 arrNever having tasted bad mortadella, there’s some debate to what makes a perfect sandwich. Without a doubt, the cuts of premium deli are fresh and tasty on their own. Similarly, you can’t go wrong with an untouched homemade recipe for success as seen in the marinated olive salad that’s heightened by aromatics such as celery, carrots, garlic, and oregano to name a few. All delicious, the aforementioned can easily be enjoyed together or alone. Still, to me, the bread takes the prize. Central Grocery Co. Muffaletta 9 arrCovered with toasted nutty goodness, this bread is golden: it bears a crispy exterior all the while remaining soft and chewy to the bite. Light as air, this porous loaf is sponge-like to the touch and, although less dense than a focaccia, well made. So much so, in fact, it holds its shape despite the absorption of the olive oil dressing, and the weighted addition of meat and cheese slices. Carb-praising aside, the only crumbs you’ll find are none – a muffuletta so good you’ll wish you purchased another for the road.

Central Grocery Co. Muffaletta 6 arrEvidently worth imitating, I can see why Central Grocery prides itself in being the creators of the muffuletta. In consideration of its popularity, this grocer offers delivery service for those who can’t stop by 923 Decatur Street. But for those who can, the making of your own muffuletta is as easy as ordering some deli and picking up a jar of the signature olive salad. With the necessary ingredients available in-house, this grocer has those wanting to recreate the humble meat and cheese hand-held covered. Happy to have arrived, witnessed and tasted the ‘original’, the verdict’s in: the real-deal muffuletta is a new lunch box favourite.

Copyright © DISHFUL, 2018. All Rights Reserved.

The Old Absinthe House

The Old Absinthe House NOLA 1 arrDo fairies exist? I couldn’t tell you, but I will say this: a belle of a drink – a glass of good ol’ Tinker – is to be seen, made, and encountered at Jean Lafitte’s Old Absinthe House, in New Orleans.

Situated at 240 Bourbon Street – where else – this bar embodies a relaxed atmosphere, as one would expect. Just step in, find a seat, and you’ll immediately notice walls covered with a shameless stretch of self-promoting patron-inspired art – a.k.a. business cards. The Old Absinthe House NOLA 6 arrFinding no designated boards, here, the walls are the bulletin. Clearly atypical albeit clever, interesting, and a quick read in passing – the ambiance is to be appreciated.

Innovative wall paper aside, there’s absinthe to be found and it’s bar side. Pleasantries made, the friendly and informative bartender promptly presents a list of green possibilities. And, there’s plenty! So be prepared to throw indecision out the open door, and select an absinthe of choice. Doing just that, let the magic begin!

The Old Absinthe House NOLA 3 arrGoing for a classic, the bartender first sets up an absinthe spoon with a sugar cube atop a glass. Pouring some Butterfly Absinthe over the sugar, he then lights it on fire. Kindly explaining each step – for the absinthe novice that I am – he leaves the cube ‘en flamblé’ to allow the sugars to caramelize but prevents the alcohol from burning off via a splash of cold water. The Old Absinthe House NOLA 4 arrFor the final touch, he dilutes the anise-infused spirit with more water, and stirs-in the semi-dissolved sugar. A spectacle to behold, the once clear absinthe has distinctly changed to an opaque lime green, which the bartender details is a result of a chemical reaction known as ‘louche.’ Clearly a pro, the bartender ‘appropriately’ concocts a drink that leaves me with a cloudy absinthe and word for the day.The Old Absinthe House NOLA 5 arr

Enjoying the show, I leave this long-standing establishment deducing this: fans of licorice will enjoy the reminiscent taste profile that absinthe yields. Highly aromatic, its herbal notes are synonymous with fennel and anise flavours, and lend to an overall fragrant yet strong product. Keen on absinthe or not, the Old Absinthe House has been serving ‘tradition’ since 1807 and remains a historic fixture minus any old-world stuffiness. Lastly, please drink responsibly!

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All Day Beignets & Chicory Brew

Craving old-fashioned fried ‘beignets’? Well, if you’re ever in New Orleans, be sure to stop by the iconic Café Du Monde. Serving piping hot and fresh doughnuts and/or your choice of beverage, this NOLA fixture has been running since 1862. And, that’s not all. Keeping locals and visiting folk – like ‘moi’ – happy, this coffee house runs nonstop.Cafe Du Monde Beignets 8 arr

That’s right, open 24 hours/day, 800 Decatur Street is the place to be! Making my way to this very hotspot, midday service is – as expected – busy! But, with perseverance and patience on my end, coupled with the dutiful display on behalf of the staff, order’s up: a classic pairing of café au lait and beignets, as well as sweetened ice-blended coffee. Cafe Du Monde Beignets 1 arr

And, now, for the taste test. Starting with a sip of the cold ‘refresher,’ the frozen café au lait is sublime. A grown-up take on slush, if you will, this caffeinated drink hits all targets: it helps beat the heat, tastes satisfyingly sweet, and gives you that added pick-me-up for the day, to keep touring the Quarter. Preferring slush over iced-coffee, you definitely have the option to request the floating ice variety. Cafe Du Monde Beignets 9 arr

Sticking to tradition, let’s move on to the long-awaited beignets. Prepared two-ways – with or without a thick dusting of confectioner’s sugar – these powdered pillow squares are always plated or paper bag packed in threes. Going for the snow-capped option, my trio of beignets smell sweet, are soft to the touch and are revealing of a chewy consistency upon first bite. Cafe Du Monde Beignets 2 arrIn a dough-nut shell, they’re plain-Jane – ‘au naturel’ – bundles of fried up comfort, no frills required. And, as with all fried foods, be sure to enjoy these goods while they’re hot.

Clearly, having enjoyed the venue and blast of air circulating from the ceiling fans, sitting ‘à la table’ with a chicory-blended brew of java is my kind of shady afternoon. So, for all those wanting to take a Parisian-esque break in the south, just find a seat at this corner coffee stand and prepare to watch the world go by – one sip, slurp, and beignet at a time.

Copyright © DISHFUL, 2018. All Rights Reserved.

Cray Cray for Deanie’s!

Deanie's NOLA 1 arrCrazy for NOLA! Truly, who wouldn’t be? Infatuated with brass tones, French culture, rich food and good company, New Orleans is a city I’ve long yearned to visit. And, finally, venturing to the birthplace of jazz music and legends alike has come to fruition – Oui, oui!!!

Offering plenty to feed all your senses, the list of food events and street sightings is too long to name. With the promise of more posts to come, there’s just one thing to do: “Laissez le bon temps rouler!”

Deanie's NOLA 5 arrGetting down to business, I make Deanie’s Seafood my first dining stop. Conveniently situated right in “Quarter” – the French Quarter, that is – this local favourite easily gets packed during peak times. Fortunately, making an entrance at the ‘right time,’ my party is soon seated and served with spiced “hot potatoes.” You heard right! Talking about a “good change,” find no pre-meal dinner rolls, here. As the server helpfully explains, patrons are presented with a plate of boiled red-skinned spuds and butter in ‘lieu’ of bread, and as a side note: these potatoes evoke a distinct element of heat given they are extracted from an authentic ‘seafood boil,’ and consequently have absorbed all the good piquant seasoning.

Deanie's NOLA 3 arrAlready kicking things off in the right direction, this prelude starter is sign of more delicious food to come. Clearly dishing the fish, seafood is fresh, made to order and prepared your way – fried or broiled – and, as if that’s not enough, it comes with a plateful of fries. Bearing all the markings for an evening feast to share and remember, here’s a quick rundown of what ‘was’ enjoyed: a half seafood platter in addition to an order of stuffed shrimp, and a broiled crab quartet consistent with stuffed crab, soft shell crab, crab legs, and crab gratin. Yes, I know it’s a lot but, “The ocean called…” and, I’m running out of time in NOLA, so I must-indulge.Deanie's NOLA 4 arr

Nothing short of ‘magnifique,’ I can attest to the quality of the aforementioned dishes. Between the battered and fried shrimp, fish, oysters and soft shell crab, these ‘fruits de mer’ were divine. Sweet, succulent and tender, I enjoyed the seafood at Deanie’s. Deanie's NOLA 2 arrAs a standout, the crab gratin dish was ‘dat good!’ It was decadent, creamy, loaded with lump crab meat and it paired well with the side plate of fries. Perhaps, not the intended method of consumption, but it makes perfect sense. After all, why not top off fries with a cheesy crabby topping? Just think: upscale seafood poutine – you’re welcome!

Deanie's NOLA 6 arrWorth repeat visits, letting the good times roll is made easy at Deanie’s. Back again for a taste of authentic crawfish, I couldn’t miss the opportunity to leave NOLA without getting my hands a little messy. Learning the tricks of the eating trade, I efficiently learn how to ‘work for’ a morsel of crawfish. Far from the simplicity of peel-and-eat shrimp, crawfish is similar in texture though differs in taste and, above all, requires more effort for less reward. Still, I’m happy for the real deal experience in yours truly, and can appreciate why these mudbugs are so loved. From ‘bon voyage’ to ‘bon appétit,’ good eats are undoubtedly found at Deanie’s Seafood.

Copyright © DISHFUL, 2018. All Rights Reserved.

Shortcut to Successful Strudel

‘Pâte feuilletée’ is magic! More commonly known as ‘puff pastry,’ this laminated dough has infinite uses and – savoury or sweet – they’re all delicious.

Almond Raspberry Strudel 6 arrKeeping my icebox well stocked, ready-made puff pastry will soon be your next ‘staple’ item. And, here’s why: ‘mille feuille’, turnovers, cheese or cinnamon twists, beef wellington, ‘pithivier’, chocolate dipped ‘palmiers’, and the list goes on. Clearly used to elevate any appetizer, dinner or dessert spread, who can live without layers of buttered dough? Truly making my life easier, I know I can’t!

Having tackled a few the of the aforementioned puff-based pastries – please find via the link, ‘chez-moi’ – this time I have my eyes set on almond raspberry strudel. Sounds complicated but, the making of this originally Austrian confection is easy as 1 puff pastry sheet and the following 2 fillings: almond frangipane and premium quality raspberry jam.

Almond Raspberry Strudel 4 arrTaking out a frozen package of ‘puff,’ I leave it aside to slightly defrost. In the meantime, I prepare almond frangipane – combination of finely ground almonds, butter, sugar, almond extract, flour, and eggs – and sieve the fruit preserve, as I prefer no seeds. Success being inarguably sweet, a shortcut to successful soon-to-be dessert is inevitably sweeter.

Oven preheated and baking sheet lined with parchment, now unfold the malleable dough. Visualizing three columns, cut horizontal strips along the first and third imagined sections. From here, continue by spreading the velvety almond cream filling along the middle or second column – lengthwise – and, then, also using an off-set spatula, smooth over a layer of raspberry jam. Almost braiding, fold over one strip of dough over the other until complete. Nearly done, brush over the filled log with egg wash or heavy cream and, for a final touch, sprinkle some sugar and sliced almonds over its surface. Being sure to bake until golden brown, allow the strudel to cool prior to slicing.Almond Raspberry Strudel 5 arr

Tried and tasted, the end result is clear: perfection! Flaky, buttery, sweet and creamy – all of the above – this morning/midday/night dessert might as well be an all day treat. Happy to use frozen puff pastry, this dough is ‘ready-made’ so you don’t have to and it cuts preparation time. Ultimately, it’s the shortcut to successful strudel.

Copyright © DISHFUL, 2018. All Rights Reserved.

Paris Dreaming

HAPPY NEW YEAR!!! Wishing everyone happiness, prosperity and health-y appetites, the start of 2018 is made fabulous thanks to resolutions.

Parisian Carousel 1 arrYes, you’ve read right! Love them or not, resolutions are not to be feared. Paris dreaming – myself – I’m resolute to start off the year with a taste of France. And while a real-deal French escape sounds alluring so, too, is the next best thing: Parisian-inspired eats, ‘chez-moi.’

Almond Frangipane Croissants 6 arrNeedless to say, if you can’t go to the magical “City of lights,” why not bring Paris – or, replace with your fantasy destination – to you? Keen on keeping my vow to enjoy more French fare, “Vive la France” doesn’t ring anymore true than starting the day right with this classic breakfast staple: buttery rich yet light and flaky croissants.

Almond Frangipane Croissants 5 arrFinding no judgement here, you may by all means purchase croissants and enjoy them as-is. Elevating an already scrumptious pastry, I have almond croissants in mind for my ‘petit déjeuner.’ Cheating, ever so slightly, I create almond frangipane from scratch but, proceed to use Pillsbury Crescent Dough – and, I’m glad I did! Sorry but not sorry, I lay out the triangles on a parchment-lined baking sheet and add a spoonful of the creamy almond filling prior to rolling. Oven set at 375 F, I proceed to bake the eight crescents for about 20 minutes or until golden brown. End result: a perfectly warm and tender almond-filled pastry that is nothing short of divine. Mildly nutty and equally fragrant, you don’t have to travel far for these parcels.

Pleasantly evoking memories of Paris, there’s no doubt this breakfast plate of ‘la nostalgie’ makes for a very delicious attainable goal. Already 1-0, resolution-trepidation is literally a thing of yesteryear – happy resolving!

Copyright © DISHFUL, 2018. All Rights Reserved. 

Fa-la-loving the Holidays!

Xmas Chocolate Bark 2 arr

Christmas and dessert – need I say more? Didn’t think so!

Made for ‘happier holidays,’ a dessert’s table is what I have in mind to fuel a festive evening get-together and one tastier way to end a fab meal. Being sure to create something for everyone, here’s what I include: artisan-inspired chocolate bark, coconut macaroons, buttery shortbread and gingerbread cookies, and orange-raspberry trifle. Clearly baking up plentiful of all that is flavourful and delectable, nothing spells out “holly” and “jolly” more than a sweet buffet of treats. And, if getting on Santa’s ‘nice list’ is your aim, I got you covered!

Xmas Chocolate Bark 1 arrLet’s bake! Starting with a trusted basic shortbread recipe, I double up the ‘necessities’ – flour, salt, sugar, butter and vanilla – and divide the cookie dough. Humble as-is in its original form, the possibilities are endless when it comes to enhancing shortbread. Letting your imagination run wild, simply take any shortbread instruction and add dried fruits and/or nuts of choice. As for my interpretation on a classic, I prepare the following: crystallized ginger stars, pistachio and dried cranberries, nutty almond rounds, fragrant earl grey discs, and lemon and lavender.

Xmas Shortbread Cookies 1 arrPursuing a bright Christmas, the citrus and perfumed profiles found in the lemon and lavender duo remains a surprisingly good pairing. Vibrant and earthy, this combination was so tempting that they didn’t last to see the day – “picture day,” that is!

Sorry, but not sorry?! Really, I wish I saved at least one example of this ‘beauty’ to display, but lesson learned: cookie monsters exist, and doubling up batches are a must. Ultimately falling short of quantity, there’s no doubt there’s something good to be said about melt-in-your-mouth shortbread cookies enhanced by tea or flowers. Definitely worth remaking, just be mindful that a little goes a long way when using matcha, finely processed hibiscus tea or other varied floral blends.

Xmas Coconut Macaroons 1 arrMoving on to the next, gingerbread is an all-time wintry favourite. Preferring a naked cookie over a decorated one – no icing, sprinkles or dragées – simplicity found in an undressed molasses and spice cookie is truly my kind of wonderful. Appreciating the nuanced taste of nutmeg, cinnamon, cloves and ginger, this cookie dough is a breeze to make and just as easy to roll out. Better yet, my “go-to” recipe – courtesy of Martha Stewart – yields delightfully soft gingerbread cookies that will remain such even post baking and cooling periods.

Warm spiced cookies and classic shortbread complete, I pay homage to a white Christmas with the making coconut macaroons. Love it or not, luckily I do! So much so, in fact, that I take a plain recipe and transform these snowy mounds with chocolate. Using milk, dark or white chocolate, melt premium quality of your preferred cocoa over a double-boiler and let magic happen: drizzle, coat, dip and set. This two-bite cookie is so simple to make, and easier to alter that if you only have time to make one cookie, I recommend coconut macaroons.

Xmas Orange Raspberry Trifle arrSaving the best for last, homemade trifle is the proper way to end a triumphant meal. F.Y.I.: you can bake two loaves of orange pound cake in advance and assemble this showstopping dessert the day of – ‘et voilà,’ you’re well on your way to a stress-free holiday dessert. Adhering to Ina Garten’s recipe for this indulgence, I get my ingredients and layer flavours via raspberry jam, orange custard, fresh berries, and sweetened whipped cream. Well worth the time and effort, sharing good food with good company goes hand in hand. On that note, Happy Christmas to you and yours – and to all good eats, cheers!

Copyright © DISHFUL, 2017. All Rights Reserved.