Desserts
Dried Apple and Cheddar Strudel
My grandmother Ruth Moulton was a fabulous old New England cook. She attended the Garland School of Home Economics in Boston, a competitor of the original Fanny Farmer’s cooking school. Roast Beef and Yorkshire pudding, fish chowder, Johnny cakes, and other regional fare–these were her signature dishes. When I was…
Warm Chocolate Cheesecake
Although I’m not a fool for traditional cheesecake, I’m very partial to this chocolate version, especially when it’s eaten warm. It is deeply chocolate and it boasts the slight tang of cream cheese. Its texture changes completely, depending on when it’s eaten: It’s creamy right out of the oven and…
Giant Chocolate Turnovers with Orange Custard Sauce
Looking for something decadent and chocolate for a special dessert? These enticing treats from Sara Moulton Cooks at Home couldn’t be easier. Good frozen puff pastry and quality chocolate are both readily available throughout the country these days. I find that the key to success with puff pastry (homemade or…
Dulce de Leche Rice Pudding with Toasted Almonds
When Haagen Dazs introduced its dulce de leche ice cream several years ago, the company hoped it would sell well to American Latinos, but I don’t think it had any idea that everyone would quickly end up loving it. Hey, what’s not to love! Long popular throughout South America, where…
Chocolate Caramel Peanut Truffles
Here is everything you want in one candy–chocolate, caramel, and nuts–and these truffles couldn’t be simpler to prepare. Make a big batch, box them attractively, and you have the perfect holiday gift. Makes about 40 truffles Ingredients 1 cup sugar 2/3 cup heavy cream 9 ounces bittersweet chocolate, finely chopped…