Crust Recipes

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Sweet Potato Pie with Pecan Crumb Topping Recipe

Sweet potato pie is a classic American dessert that is not overly sweet. The texture is similar to a pumpkin pie, but firmer. I jazzed mine up with a little anise extract, other flavorings and a crown of pecan crumb topping. It's a great pie for Thanksgiving, but really, you can enjoy it any time of the year.

I made this for a reader named Bill who e-mailed me a request for a sweet potato pie recipe. If you're reading Bill, I hope you like it!


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Canapes au Camembert (Camembert Tartlet Shells) Recipe

Canapés au camembert are the perfect palate teasers. They have a flaky, buttery shell and are covered with a camembert sauce mornay, which is béchamel and some cheese. The key to a good homogenous spread is a ripe, gooey, aged cheese. The addition of mustard and a hint of red chili pepper make it slightly piquant.

You can serve them as appetizers, as a first course accompanied with a salad or bake in a large tart pan and serve it as a main course for a light lunch.

Making this dish took me back to my time in Paris just before I got married. I was working non-stop, and after work, my boss would often take me for dinner to a brasserie. We would always get some amuse-gueules to start our meal. Amuse, in French, means entertainment in a playful, casual way, and gueule is slang for mouth. Those wonderful appetizers were a perfect way to whet the appetite before a nice meaty main course. Amuse-bouches, like the canapés au camembert I made today, are just a more sophisticated name for the fare I had so often in those brasseries.


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