Classy Cuisine

Christmas Latin Flan with Rum

A wonderful, smooth  Caramel Flan is perfect for a busy Christmas dessert table and an additional choice against pies or tarts. This recipe suggests making a day ahead for best results. It cuts cleanly into squares when making for a crowd. I successfully made double the recipe and used a  2” deep large roaster pan…

Thanksgiving at the Table

We are always looking for the perfect recipe for Pumpkin Pie. Do we use the tried and true or look for an interesting new combination? So many pictures look appealing but here is my newest version of Pumpkin Pie. It has a touch of caramel on the bottom layer of a traditional pastry crust, and…

Blueberry/Lemon Crisp

Blueberries are in season so have this delicious dessert while the berries are abundant. If you can buy in bulk or pick your own, just wash and freeze them on a sheet pan, then put into a zip lock bag for winter creations. Oven 350ºF Bake 35 minutes, then 15 minutes more. Serves 4-6 4…

Pear Clafoutis with Honey

This recipe comes from Jean Pierre Moullé; the executive chef of Chez Panisse, (a famous, small restaurant in Berkeley. Ca.) The full story can be found in my book, The Accidental Baker: a cake for every crisis. Fragrant, juicy pears are fanned onto a buttery tart shell. Add  a French custard, (Clafoutis), pour over the…

Panna Cotta

Greek yogurt is very much on the culinary scene and Panna Cotta uses Greek yogurt with gelatin and heavy cream to create a light finish for any meal. Now you can use the 6 oz ramekins that you have on hand after making the Crème Brûlée from a previous post. This is my quick go-to…