Ingredients 12 to 16 fresh Black Mission figs, stemmed and halved lengthwise1 Tbs. canola oil1 to 2 Tbs. aged balsamic vinegar2 Tbs. sugar11/2 tsp. chopped fresh thyme11/2 to 2 pints vanilla ice creamAbout 1/2 cup honey5 large fresh mint leaves, thinly sliced…Read More »
Ingredients For the sabayon >>4 large eggs4 large yolks3/4 cup granulated sugarJuice from 4 lemons (about 1 cup)4 oz. (8 Tbs.) room-temperature butter, cut into small pieces1/2 cup heavy cream, whipped to soft peaksFor the blueberry sauce >>21/2 cups fresh blueberries (or…Read More »
Ingredients 8 oz. (1 2/3 cups) hazelnuts1/4 cup vegetable oil, such as canola or sunflower DIRECTIONS This butter can be refrigerated in a sealed container for up to 3 months or frozen for up to 6 months. If frozen, thaw it slowly…Read More »
Ingredients 2 cups toasted and skinned hazelnuts10 oz. (21/4 cups) unbleached all-purpose flour1 tsp. baking powder1/4 tsp. salt3/4 cup plus 2 Tbs. sugar1/2 cup extra-virgin olive oil2 large eggsFinely grated zest of 2 medium oranges (about 11/2 packed Tbs.)1 tsp. pure vanilla…Read More »
Ingredients 10 oz. (21/4 cups) unbleached all-purpose flour11/4 cups packed dark brown sugar2 tsp. ground ginger11/4 tsp. baking powder1 tsp. ground cinnamon1/2 tsp. salt1/4 tsp. ground nutmeg1/4 tsp. baking soda4 oz. (1 cup) pecans, coarsely chopped4 oz. (1/2 cup) lightly packed dried…Read More »
Ingredients 9 oz. (13/4 cups) hazelnuts 10 1/2 oz. (22/3 cups) unbleached all-purpose flour 31/2 oz. (1 cup) Dutch-processed cocoa powder 11/2 tsp. baking soda 1/4 tsp. salt 2 cups of sugar 1 1/2 Tbs. finely ground dark-roast coffee beans or instant…Read More »