• Almond Citrus Ricotta Cake

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• Apple Cobbler

• Arroz Con Leche

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• Bacon Fat Spice Cookies

• Better-Than-Fig Newtons

• Black Bean Brownies

• Black Rice Pud

• Blackberry Frangipani Tart

• Blueberry and Nut Clafoutis

• Buttermilk Cake with Chocolate Glaze

• Buttermilk Lemon Pudding Cake

• Butterscotch Nut Meringue Squares

• Calvados Sorbet

• Calvados Tarte Tatin

• Candied Grapefruit Peel

• Cannel's de Bordeaux

• Cantucci

• Caramel Ice Cream

• Caramels with Fleur de Sel, Grey Salt or Pink Salt

• Carrot Cake Cookies

• Carrot-Parsnip Cake

• Cavallucci

• Chai Buttermilk Pie

• Chocolate Beet Cake with Cream Cheese Drizzle

• Chocolate Chunk Quinoa Cookies

• Chocolate Coconut Scones

• Chocolate Croissant Bread Pudding with Bourbon Sauce

• Chocolate Hazelnut Pudding Cake

• Chocolate Walnut Puddle Cookies

• Chocolate, Orange and Walnut Fruitcake with Chocolate Glaze

• Classic Coconut Cream Pie

• Classic Creme Brulee

• Coconut Meringue Bark

• Cornmeal Pecan Butter Biscuits

• Crazyweed's Red Beet Rice Pudding

• Creamy Coconut Cake

• Creme Brulee

• Crepes

• Double Lemon Pound Cake

• Earl Grey Truffles

• Ensaimadas

• Eton Mess

• Fig Clafouti with Rosemary

• Fig-Cranberry Matrimonial Slice

• Flemish Apple Pudding with Maple Cream Sauce

• Frangipani

• Grandma Woodall's Never-fail Pastry

• Grenadine Candy Apple

• Grilled Apples

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• Honey Vanilla Panna Cotta

• Honeycomb Mould after Laurie Colwin and Jane Grigson

• Impossible Coconut Pie

• Julie Van Rosendaal's Sauted Apple Galette with a White Cheddar Crust

• Lemon and Blueberry Trifle

• Lemon Caramel Sauce with Spiced Figs

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• Miascia Mixed Fruit Tart

• Miascia Mixed Fruit Tart.html

• Mini Pavlovas

• My Mother s Bread and Butter Pudding

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• Personal Apple and Blueberry Galettes

• Pink Peppercorn and Orange Tea Fruitcake

• Plum Galette

• Polenta Pound Cake with Caramelized Citrus Salad

• Pomegranate Gelato

• Post-Modern Fruitcake

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• Quinoa Chocolate Cake

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• Shelley's Nice Rice Pudding

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• Sweet Mascarpone Risotto with Pomegranate Syrup

• Sweet Preserved Roasted Lemons

• Thai Sweet Sticky Rice Dessert

• The Quintessential Peanut Butter Cookie

• The Very Best Peanut Butter Cookies

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• Yeast Biscuits

Honeycomb Mould after Laurie Colwin and Jane Grigson

Nov/Dec 2009

Before Martha, British food writer Jane Grigson wrote the book Good Things, in which there is a recipe for a creamy lemon gel that separates itself into three layers: “... a cap of clear lemon jelly, then a thin band of opaque cream jelly shading off a honeycombed spongy base which makes a light crinkling noise as it’s eaten.” Laurie Colwin brought it to my attention in her More Home Cooking. It’s a true gelled dessert, one that doesn’t come artificially coloured and flavoured out of a box. Try it with Key limes or Meyer lemons for an almost tangerine-like mellow citrus flavour.

3 large eggs, separated

grated zest of 1 lemon

1 T. plain unflavoured gelatin

1/2 c. sugar

1/3 c. whipping cream

1-1/2 c. milk or half-and-half

juice of 2 lemons (about 6 tablespoons)

In the bowl of a double boiler, whisk together the egg yolks, lemon zest, gelatin, sugar and cream. Heat the milk or half-and-half in the microwave or a small saucepan until hot but not boiling, and whisk it slowly into the egg yolk mixture. Set the bowl over simmering water and cook the mixture, whisking, until it’s very hot and has the consistency of a custard sauce. Stir in the lemon juice.

In a large glass or stainless steel bowl, beat the egg whites until they hold stiff peaks; fold them into the hot custard with a rubber spatula, and let the mixture sit for 4 minutes.

Divide it among 8 individual glass ramekins or martini glasses – so you can see the layers – or pour it into a 4 to 5 cup mould, cover and refrigerate overnight. To unmould the large mould, run a thin knife around the edge, dip the mould quickly into hot water and invert it onto a plate. Serves 8.