Baklava uses phyllo dough stacked with honey and nuts to make a sweet Greek dessert that everyone will love.
Chef John's Chocolate Croissants
Making your own chocolate croissants takes a while, but for these crispy-on-the-outside, tender-on-the-inside pastries, it's time well spent. This recipe was adapted from one by Bruno Albouze, from The Real Deal (which he is). This is actually the quick version in that we're not leaving the dough to rest overnight before laminating with the butter.
Lemon Pound Cake III
This recipe is quick and easy and has a wonderful flavor. Goes great with tea or coffee.
Chile Chocolate Ice Cream
The spiciness gives this ice cream an added kick and really brings out the richness of the chocolate as well. Spices are all to taste because I just eyeballed it and your preferences may vary.
I got this from a co-worker about 12 years ago. These are the best melt in your mouth caramels I have ever had, and I always have to make them for Christmas.
Frozen Vanilla Custard
American-style ice cream uses no eggs, but this is the French style--with eggs! It's rich and creamy and, although traditionally served soft in cones, I prefer to freeze it firm then scoop it.
Luscious Slush Punch
This is without a doubt the best punch I've ever had! Makes enough for 2 punch bowls. This is our Christmas Eve punch tradition, and there is never a drop left!
Chef John's Lemon Bars
This is one of my favorite cookies of all time, although technically they're closer to a pie than a cookie. Nothing prepares you for that intense, awesome sweet-tart lemon flavor and custard, perfectly contrasted against that crisp, sweet buttery shortbread cookie.