Desserts Recipes

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Peach Melba with Almond Croquant Recipe

Peach Melba is a refreshing and fairly light dessert. It's normally composed of grilled peaches, vanilla ice cream and raspberry sauce. I had a little fun with tradition today and paired the delicious trio with an almond and peach croquant (croquant pêche amande). The croquant reinforces the peach flavor of the dessert while providing a contrast in temperature to the ice cream. Its crunchy exterior is also a welcome foil to the softness of the grilled peaches. All in all, this elegant dessert will surely impress your summer dinner guests!

Since I received the Technique® Hard Anodized 12"x18" BBQ pan with DuPont™ Teflon®, I almost never do barbecue without this pan anymore. It does an outstanding job of grilling food on our barbecue. The slits let the charcoal essence through and provide beautiful grill marks, while still being small enough to keep the flames out or letting food fall through. The ridges channel the grease and fat from the meat down around the outsides of the pan, stopping it from going onto your barbecue and making clean up easier. This obviously wasn't an issue when grilling peaches, but it's definitely helpful when cooking savory dishes.

The biggest advantage I've found is that you can move food around easily (even with metal utensils) thanks to the non-stick coating. And I love the fact that the pan has tall handles, making it very portable. My only issue with the pan is that it's somewhat large and may be a tight fit for smaller grills. It fits comfortably on our grill, but I believe that they also make smaller versions you might want to look at if you're interested.

Peach Melba Recipe with Picture


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Peach Napoleon Pastry Recipe Recipe

Peach Napoleon Pastry Recipe

07.27.12 by Jackie

When I last posted a savory Napoleon recipe, I realized I had never posted a traditional napoleon dessert recipe. It's called "mille-feuille" (literally "thousand leaves") in French. Unfortunately, I burned the puff pastry, so I improvised with some Pillsbury crescent rolls! I was surprised at how well it turned out. I flavored the napoleon with peach preserves, peach flavored cream filling along and fresh peaches from our garden along with those we received from Full Circle.

It's an elegant dessert that isn't as difficult to assemble as it seems. A little bit of piping skill for the filling and a toothpick to make the intricate topping decoration are enough to please anyone you know who has a sweet tooth!


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Marshmallow Dessert with Raspberry Coulis Recipe

If like me, you sometimes run out of time but still want to serve quick and easy dessert, give this marshmallow treat a try. I melted marshmallows into a creamy fluff and mixed with mascarpone cheese. This recipe utilizes a great shortcut: a blend of lecithin, xanthan gum and lemon extract as a binder, but of course you could firm up the cream with a regular egg custard.

I also made a delicious coulis de framboises ("raspberry sauce" in English) to brighten both the flavor and presentation of the dessert. The raspberries I used tasted great but weren't that visually appealing anymore. Sauces are always a great way to make use of the fruits in your kitchen that may have lost some of their sex appeal.

The main reason I made this dessert is that I have been feeling bad for my husband Lulu, who's whining a bit about how healthy our meals have become. It took me probably 20 minutes tops to assemble this beautiful dessert, so we both win! He's got it tough, hasn't he?


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My 1000th Recipe! Recipe

My 1000th Recipe!

07.13.12 by Jackie

Today is a very special day for PhamFatale.com! It seems like just yesterday that I launched the website and I can hardly believe that we’ve already made it to the 1000th recipe. Well technically, this is the 1001st recipe but I couldn't resist baking a cake to belatedly celebrate the occasion. It's a fairly simple cake, made of layers of mascarpone custard, chopped strawberries and vanilla frosting. 

As I've said in the past, food is an ephemeral art form and it's easy to forget what you've made and what you've eaten. PhamFatale.com has become a living record of the meals I've prepared for, and with, my friends and family, and I've had such a blast sharing my daily culinary adventures with all of you. So many good memories are preserved in these web pages and this year has been chock full of them. It has truly been a pleasure to learn from, share tips with and otherwise interact with food lovers from all around the world. Although I owe my success to all of my faithful foodies, there is one food lover in particular who is especially near and dear to my heart. I'd like to give a special thank you to my friend Carole, whom I met after she sent me an email when I was featured in the San Jose Mercury News several years ago. Ever since, she has helped edit all the recipes that I've posted as well as my upcoming cookbook, Haute Potato, which comes out this December. Carole has a great eye for detail and a wonderful culinary sensibility to boot. I never would have dreamed that meeting over coffee and talking about our passion for food would turn into such a special friendship, and for that I am so grateful. 

Again, thank you all for your support. I've been pretty overwhelmed with messages on Facebook, Twitter and your private messages, but I promise I'll make it my top priority to respond to all your lovely comments. Please be assured that I enjoy reading every single one of them, and they always fill me with so much joy. In fact, my morning rituals couldn't be complete without your wonderful messages, my workout routine and of course a special kiss to my baby daughter!


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Cherry Almond Tart Recipe Recipe

Cherry Almond Tart Recipe

06.15.12 by Jackie

I mentioned recently that my husband Lulu surprised me with a celebratory trip to the Napa Valley. We felt it was well deserved after completing the manuscript of my first cookbook (available for pre-order). We stayed at the Vintage Inn. We've been there  before and we've never been disappointed. The hotel is located in the heart of Yountville, within 3 blocks of what seems like the highest concentration of Michelin Star Restaurants in the world. The service was exquisite as usual with complimentary champagne breakfast buffet daily and a lovely afternoon tea service to boot. It's by far the best hotel breakfast I've ever had, ranging from petite pastries, freshly-made omelets, goat cheese walnut puffs and chocolate tartlets. What truly caught my attention was the delicious almond tart with seasonal fruit. I couldn't resist making the same dessert today to remind us of our trip, and as a huge thank you to Lulu for such a fabulous, memorable vacation. Of course, the restaurants were out of this world and the scenery was beautiful; but the highlight of the trip was relaxing with my husband and baby at this lovely hotel. If you visit Yountville, without a doubt, stay at the Vintage Inn!

The tart is made with a dense, almond filling and a large quantity of fresh cherries and blueberries. I made the crust with powdered sugar, toasted rice flour and regular all-purpose flour. The result is a wonderful fruit tart oozing with sweet fruits and a crunchy crust.


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