Desserts
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Intensely Rich Flourless Chocolate Torte
A simple confection, reaching barely two inches tall, the flourless torte is sometimes referred to as Queen of Montenegro because it is said to have been created in 1900 when Elena of Montenegro ascended the throne of Italy. Tortes are baked with heavy ingredients like chocolate, butter, and eggs, sometimes nuts and breadcrumbs, making tortes much richer in taste and texture. The difference between a cake and a torte is cakes contain other ingredients. If you…
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New Basics Apple Pie With a Heavenly Cheddar Crust
This recipe makes a delicious apple pie. It’s fun to make and easily turned into a Dutch apple pie – I’ll describe how. And it’s great a la mode. I found it years ago in The New Basics Cookbook by Julee Rosso & Sheila Lukins. Their cookbook is lovely because it describes plenty of details for preparation and pairings and it is user-friendly, although it does not have any photos. Photos inspire me to cook a particular dish and offer…
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Gilly’s, Grandma’s New York Cheesecake
I tweaked my 86-year-old grandma’s NY Cheesecake recipe. My aunt (her daughter) wanted to test mine against New York City’s most famous cheesecake. She overnighted their best and said mine won the test. The origin of NY Cheesecake: New Yorkers fell in love with cheesecakes back in the 1900s. The credit for creating the NY cheesecake has been bestowed to Arnold Reuben, also known for his signature sandwiches. The NY-styled cheesecake was an experiment Reuben did…
