If ever there was a melt-in-the-mouth dessert, this is it! Chocolate and caramel tarts are high on the list of the most popular desserts.
The Sazerac Bar, with its long walnut counter, and the elegant Blue Room, continue to serve happy patrons this historical cocktail. Both the Roosevelt Hotel and the Sazerac cocktail have withstood the test of time.
I adored Tucci’s fruit tarts, so he shared this recipe with me one morning as we were leaving Annecy and I was already pining for my tarts.
Kelly and David Boudreaux call for a Nature’s Grocer Gluten Free, Dairy Free, Egg Free, Soy Free Plain Doughnut to serve as the base, but you can use your favorite gluten-free doughnut mix (or any doughnut mix) if you’re inclined to bake these at home. A cake-style doughnut will best absorb the rum (you could poke a few holes in the doughnut with a toothpick, like you would for a pound cake glaze). Add coconut flakes over the caramel sauce, if you like (it is dessert, right? ). Feel free to “doctor-up” your “Faith Doughnut” any way you like.
Faith and Chris are big believers in loading your quesadilla up with all the veggies you love, so make these your own. Serve with your favorite salsas (homemade or store-bought, we don’t care). The idea is just to have fun together.
Chocolate and beets are a natural pair. The earthiness of the beets contrasts with the richness and sweetness of chocolate. The milk chocolate frosting on this cake is laced with orange zest—orange tastes great with both chocolate and beets.