Sweet Recipes

Vegan Panna Cotta Recipe Recipe

Vegan Panna Cotta Recipe

08.29.14 by Jackie

Panna cotta is a dessert we often ate during our Italian vacation last month. It consists of a combination of cream, milk, sugar and gelatin, which is the key ingredient for binding and thickening the dessert. My husband Lulu, who's a vegetarian, is still on a diet and has been working hard to shed the last few pounds, so I prepared my own version to suit his dietary needs.

Agar agar (made from seaweed) is a great vegan substitute for gelatin. I used hazelnut milk to replace the cream and milk and Manuka honey as the sweetener. 

To give an appealing look to the dessert, I served it with red currants ("Corinthes rouges" in French) for a striking contrast in color. The reasoning behind the hazelnut milk is that historically, panna cotta was eaten with fruit and hazelnuts. 


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Chocolate Blueberry Sable Cookie Recipe Recipe

Chocolate Blueberry Sable Cookie Recipe

08.08.14 by Jackie

Sablés are probably one of my favorite cookies. These crumbly cookies hail from France's Normandy region. They're sometimes served with fruit preserves or covered with chocolate, so I thought I'd combine the two and create this unique version with coarsely chopped Belgian chocolate and fresh blueberries.

The crisp, tender, crumbly and lightly sweetened cookies were so delicious the entire family wondered why I didn't bake more. So to fill this temporary void in our lives, I baked a second batch! Mission accomplished. 


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Banana French Toast Cupcake Recipe Recipe

Banana French Toast Cupcake Recipe

07.25.14 by Jackie

Pain perdu (French toast) is my way to save day-old bread but today I added a twist to my plain recipe. I turned it into pain perdu cupcakes and flavored them with bananas and figs. To give them a unique flavoring, I used fennel seeds, which pair incredibly well with the ripe fruits. 

I'm preparing for an upcoming food project these days (I'll tell you more about it soon) that requires focusing on bread, so we end up with loads of untouched baguettes. Given my aversion to waste, this dessert hits the spot. Pain perdu literally translates to "lost bread” and I can assure you that none of it was lost!

 

 

 


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10 Delicious Ways to Use Ripe Peaches Recipe

10 Delicious Ways to Use Ripe Peaches

07.09.14 by Jackie

When we came home from our European trip, we were so ecstatic to find our bountiful garden. I first started with our peach tree and naively started with a small wicker basket. I ended up with a giant wheelbarrow filled with overripe, squishy fruits.

I had a dilemma: how were we going to finish them all without wasting any! If you're Vietnamese, you probably heard your mom telling you when you were a child not to waste food because it's "tội chết" (dreadfully sinful). So here are 10 tasty ways to use ripe peaches. My challenge is to use them up as fast as possible by the end of the week!

Savory Peach Dish Recipe with Picture

 


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Stuffed Dates with Duck Prosciutto Recipe

Stuffed Dates with Duck Prosciutto

07.02.14 by Jackie

Mascarpone stuffed dates couldn't be a simpler appetizer to assemble. I used Deglet Noor dates, which are firm and not overly-sweet. FIrst, I pitted them and stuffed them with a coffee and rosemary-flavored mascarpone cream. This could surprise, but coffee pairs incredibly well with meat and with the addition of earthy rosemary, the duck prosciutto didn't feel lonely. These appetizers made a great snack; baby Aria and I enjoyed them a lot!

Please save the date for my upcoming book signing appearances. The next ones are taking place at Barnes and Noble. If you're in the Bay Area, be sure to stop by Barnes and Noble Blossom Hill, 5353 Almaden Expressway, Building B in San Jose, California. I'll be doing a cooking demo, followed by a book signing, on July 5th at noon.

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