Leftover Gingerbread Berry Sundae

There are some leftovers that require a lot of creativity to use up, and then there are desserts, like the gingerbread in this Leftover Gingerbread Berry Sundae, which hardly require anything other than a fork. But maybe you wouldn’t have guessed that fresh berries are really good with fresh gingerbread? Or you want to turn a regular old delicious snack into an elegant guest-worthy dessert? Regardless of whether you saw this coming or not, I have to admit that I like the fresh gingerbread recipe that’s used to make gingerbread croutons for my Gingerbread Crouton Fall Panazanella so much, that sometimes I make the gingerbread on its own and never get to the croutons. It’s soft and spongelike, perfect for reheating and serving with vanilla ice cream or lemon sorbet. The spiciness of the cake is amazing against the sweet, bold flavors of fresh berries (a definite treat this time of year) make the fact that this Leftover Gingerbread Berry Sundae extra special. When you serve the Leftover Gingerbread Berry Sundae, you can leave off the “leftover” because there definitely won’t be any leftover gingerbread after you’ve made these, and it’s so good, that any negative associations with the word “leftover” will all but … Continue reading

Mold-Free Coeur à la Crème

Just the way you want Coeur à la Crème, right? Without the mold? Not that there’s anything wrong with mold, in the right contexts, but in this case? My mom makes Coeur à la Crème frequently. Probably because it’s great for a last minute, but special dessert, if you use her “serve it fresh” variation. She made it in the summer, when we had fresh berries, and sometimes around Valentine’s Day- after all, it is named the heart of the cream. And the best part about this recipe? It’s not to late to stop by the store on the way home and splurge on fancy berries rather than the heart-shaped chocolate assortment and surprise your loved one (or yourself) with your culinary abilities and whip up (literally) some Coeur à la Crème. This classic French dessert is a combination of cream and softened dairy that then is placed in a special draining mold (which is usually heart-shaped) and chilled until the liquid (whey) drains out and what remains (the heart of the cream) firms up into a solid form. It’s often served in an island of fruit puree, but that takes time, which we don’t have. So we’re serving the … Continue reading