Limoncello Pollo Al Mattone (Limoncello Tuscan Cornish Hens)

Pollo al mattone translated means chicken under a brick. It originated in the Tuscan region of Italy and it’s a method of roasting or grilling a whole chicken. The chicken is split open and the backbone removed and opened like a book, this is known as spatchcocking a chicken. The use of a brick (or…

Watermelon Tequila Mojito

About fifteen year ago when Mojitos were all the rage, was when I had my first Mojito. It’s a cocktail that at first sip will immediately transports you to the islands. Traditionally Mojitos are made with White Rum but I LOOOVE Tequila so naturally I had to concoct a Mojito that users it. The secret…

Pavlova Cake

This classic dessert was named after a Russian ballerina Anna Pavlova, and there’s a great debate about who made it first: Australia or New Zealand. Anna who probably was as light as a cloud as she fluttered across the stage, so it’s no surprise that her honorary dessert is also as light as a puff…

Chocolate Peanut Butter Mousse Cake

These are classic American childhood flavors, combined in very grown-up way. The cake features a crispy wafer crust topped with layers of peanut butter and chocolate mousse, then finished with a chocolate glaze and a sprinkling of crunchy peanuts.

Meyer Lemon-Lavender Tart with Rich Nut Tart Crust

Sweet and juicy, Meyer lemons are prized by chefs and loved by home cooks. The Meyer lemon has always been something of a California secret, and every year when its brief growing season begins in early Spring, eager cooks passionately seek them out. The Meyer lemon is not as assertive as the common supermarket varieties,…

Rich Nut Tart Pastry

This is a very rich and flavorful pastry, perfect for frangipane tarts, fresh fruit tarts and tarts with plain chocolate or mousse fillings. As with all pastry recipes, all the ingredients should be as cold as possible, and the dough must be given sufficient time to rest and chill between steps. 1 10 TO 11-INCH…