These rich dumplings are an ideal vehicle for syrup. Vallier Robert uses butter in his grand-pères, but the Chouinards use the lard drippings from their oreilles de christ (fried pork rinds).
Ginger is one of those spices that adds a rich, warm flavor to any dish. Here it transforms pears into a light, refreshing dessert.
Light and scrumptious, this dessert expertly blends ripe pears with the scents of cinnamon and vanilla.
The infusion of orange blossom water adds a uniquely Provenšal note to this dessert.
Dinner party menu: refreshing lemon and caper dinner. Poached salmon with caper sauce, tabbouleh, and lemon tart.
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