Desserts Recipes

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French Toast Recipe (Pain Perdu) Recipe

I had some gata bread that had been going stale on the kitchen counter this weekend. In case you don’t know, gata bread is a soft, chewy, Armenian sweet bread that pairs wonderfully with coffee. Given my aversion to waste, I immediately thought it would make the perfect breakfast if I soaked it in a little egg-sugar-milk mixture. It's called pain perdu, which literally translates to "lost bread” ("French toast" in English).

To accompany the French toast, I made a compote de figues, simply "fig sauce". I placed the bread on a bed of crème anglaise and topped it with freshly whipped cream and a dusting of cocoa powder.

You’ll like this so much you’ll find yourself purposely letting bread get a little dry. And it’s not just great at breakfast; French toast also makes a tasty after-school snack for children (goûter in French).


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Baklavash (Baklava Recipe) Recipe

Baklavash (Baklava Recipe)

09.30.11 by Jackie

After receiving flatbread from California Lavash, I've experimented with a lot of savory dishes, making pinwheel appetizers, sandwich wraps, chicken soup and a goat cheese tart. I decided it was time to also satisfy my family's sweet tooth. I made a baklava-style dessert using lavash bread, hence the name "baklavash"! The preparation is similar to making baklava (also spelled baclava or baklawa), except phyllo dough is replaced with the lavash, which makes the task a lot easier. When working with phyllo, you have to be sure to assemble the dessert pretty fast and keep the unused portion covered with a wet towel at all times as phyllo tends to dry out quickly. With lavash, you can take your time and not worry about this problem.

I filled the layers of lavash with ghee (Indian-style clarified butter), ground cinnamon, blossom honey, walnuts and pistachios (my favorite nut). It’s a stress-free, easy dessert, and I love the convenience of it!

 


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Fig Dessert Cup Recipe  Recipe

Fig Dessert Cup Recipe

09.27.11 by Jackie

I've recently received feedback about PhamFatale, saying that some of the recipes I post seem too complicated and the instructions can sometimes be a bit intimidating. If that describes you, then you are going to love this recipe. It may look fancy and complex, but it’s actually very simple.

The basics of these cute little desserts are roasted figs in individual baked lavash bread cups. I filled the edible cups with store-bought instant pistachio pudding and sprinkled the top of the fruit with crushed pistachios to repeat the flavor from the filling. I prepared the receptacle for each dessert by molding rounds of lavash bread in the cavity of mini-tart pans. I separately roasted fresh figs from our garden that I drizzled with flavorful maple syrup. Doesn't that sound yummy?



It took me no time to complete this elegant-looking sweet treat. So next time you want to serve dessert, give this recipe a try. If you really want to impress your friends, call it "figues rôties à la pistache". French names make everything sound fancy!


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Apple Cake with Crumb Topping Recipe

Apple Cake with Crumb Topping

09.23.11 by Jackie

This apple cake recipe has become a standard in our house. It's probably one of the first desserts I remember baking as a kid in France. Over the years, the recipe hasn't changed one bit, with the exception of the addition of crumb topping for texture contrast.

The apples in our garden are smallish and a bit tart, which makes them better for cooking than eating. I was able to gather a basketful of the apples and put them to use in this recipe. The flesh was aromatic, crisp and firm, making them perfect for baking. Once cooked, they tasted nutty, sweet and tart. The cake is perfect for brunch as well, and as an added bonus, we ate it again the next day and it was still moist and perfect.


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Plum Crumble Recipe (Oatmeal Crisp) Recipe

Fruit crumble is my go-to recipe whenever I want to make an eggless dessert. The preparation is quite easy; it consists of mixing flour, sugar and cold butter into crumbs. To add more body to this version of the crumble, I adjusted the quantities and blended oatmeal into the mixture.

As for the fruit, I used black plums. Unfortunately, we already harvested all the plums from the garden a few weeks ago for the hazelnut plum pie. Luckily, I was able to find the same kind of plums at the farmers' market that were just as delicious. I peeled the plums, seared them in butter and sugar and finished them with a dust of flour. The fruit was then covered with the crumble mixture and baked until golden and crisp.

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