Recipes

Baked French onion soup in casserole form — caramelized onions in a creamy chicken soup sauce, covered with Swiss cheese slices and topped with buttered French bread croutons.

Creamy Southern-style green bean casserole with cream cheese, mushroom soup, water chestnuts and garlic, topped with slivered almonds and cheddar cheese.

A low-carb Atkins recipe for French Silk.

Crockpot fresh apple coffeecake

A smooth, spiced apple puree with cane syrup, brown sugar, cinnamon, and cloves — a versatile sauce for pork, poultry, or desserts.

Whole artichokes halved and steamed in the slow cooker with lemon slices, served with a simple lemon-butter dipping sauce.

A classic ring mold carrot cake savory side — fresh grated carrots, brown sugar, and lemon baked in a ring, filled with buttered peas and cauliflower florets.

A rich custard-based coconut ice cream made with whole milk, heavy cream, coco lopez, and frozen fresh coconut — churned in an ice cream maker to half-gallon yield.

Silky baked coconut custard with vanilla bean and coco lopez, served chilled and garnished with whipped cream, chocolate shavings, and espresso powder.

A thick, tangy cranberry compote with orange zest and cinnamon, thickened with cornstarch and chilled — perfect alongside roasted meats or as a dessert topping.

A low-carb Atkins recipe for Cranberry Relish.

A citrus-infused orange cake made with ground almonds and Cointreau, served with toasted almond ice cream and strawberry compote.

Creamy blueberry and mascarpone frozen pops sweetened with honey and enriched with heavy cream.

A delicate salad of fresh purslane, chervil, lovage, tarragon, viola flowers, basil, and chives dressed simply with extra-virgin olive oil.

A country inn recipe for Fresh Herb Soda Bread.

A classic double-boiler lemon curd made with fresh lemon juice, sugar, and egg yolks, cooked until thick and silky.

A rich lemon pastry cream combining egg yolks, cornstarch, heavy cream, and fresh lemon juice, whipped to a thick and creamy custard.

Homemade mango ice cream served over a mango puree and topped with a tropical fruit relish of diced mango, papaya, pineapple, kiwi, mint, and coconut.