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Martha Stewart Recipes Dessert Recipes - Yahoo Recipe Search
DelishThis recipe for New York-style cheesecake, adapted from "Martha Stewart's Baking Handbook," makes a smooth and creamy dessert that everyone will love.DelishThis basic white sheet cake recipe, from the "Martha Stewart Baking Handbook," is the perfect foundation for many different kinds of desserts, such as a Festive Flag Cake.Food.comThe basic dough recipe uses the Sun Flour Mills brand Gluten Free Pastry Flour Blend. The cream filling is from Chocolate Desserts by Pierre Hermé and my Chocolate Ganache recipe is adapted from Martha Stewart. NOTE: The pastry cream (custard filling) should be made 2 hours to two days in advance.Food52I start this with an important note, baking and desserts are decidedly out of my comfort zone. With that being said, and the impending Valentine's Day holiday - I decided to push myself outside my comfort zone. My two absolutely favorite desserts are crepes and chocolate mousse. Maybe it because I have been obsessed with all things Parisienne since my college study abroad but I figured why not try to combine them into a dessert. We have Smith Island Cake here in Maryland that has always intrigued me so this is my take on that layered pancake-like creature with buttercream insides. To make it lighter I used crepes (starting with a basic crepe recipe from Martha Stewart and Alton Brown) that I spiced up a bit and changed the ratio of flour and added cocoa, then I made a ginger-anise infused chocolate mousse. For the chocolate mousse I started with a basic recipe from Serious Eats. Now is this beautiful? Not when I make it - let's call it rustic :) but delicious? oh yes.Food52I wanted to share this recipe for a scrumptious tart that I made this past thanksgiving. Not a traditional turkey day pie, so I think it would be grand for the Christmas table as well. Previous years I had dabbled in rum raisin custard and other interesting cream pies but my French tart pans had yet to grace the table and I wanted to create something new. In a sea of brown apple and orange pumpkin I thought how wonderful to offer something with a reddish hue. As the great poetess of tarts Tamasin Day-Lewis has said the holidays call for something, “scarlet and latticed… distinctly elevating to the spirits”. Scarlet, Yes I would make a scarlet jam tart. And this, the word scarlet, is what brought me to thoughts of Hester Prynne. It seems du rigueur these days to have some sort of wild inspiration for your dishes with all the reality cooking competitions, “that panna cotta is so Carrie Bradshaw season three” or “I see the fall of Rome in that souffle.” So I had found mine in Hester Prynne. What sort of dessert would she bring to supper, what would Prynne’s offering be? Living amongst puritans with that pesky “pleasure is sin” belief I am sure that one was expected to bring something proper and prim, prim and proper. But this I know. The cooking always reveals something about the cook. So I imagine that our dear Hester couldn’t help herself. The tart would be humble in appearance; one might fear the noose turning up with Nipples of Venus or some other overtly provocative thing but be sure there would be a hidden surprise, wild fruits or exotic spice. Subtlety lost not on Tinsdale, he would get her message, something unbridled within. So Voluptuaries this is one for the recipe box, jam made with wild ligonberries and star anise draped in a crisp linzer crust, Puritans proceed with caution sinful pleasure contained within. Adapted from the Linzertorte recipe in Martha Stewart’s Baking HandbookFood.comThis is a combination of 2 recipes from the April 2007 issue of Martha Stewart Living. Each can certainly stand on its own, but together, they are a fabulous meal. Add a salad, possibly some crusty garlicky bread, and dessert and it would be complete, company worthy meal that is actually very, very simple.
