A summer trifle, layered like the stone strewn sand, sea, shore and sky.
With cherries on top!
A peach prosecco jello is the foundation to layers of ginger oil infused almond dacquoise, creme anglaise, peaches and cherries.
The first of spring: azaleas and...
Rhubarb is another of spring's firsts. The tangy fruit pairs beautifully with the rich nutty, frangipane which is improvised with anise flavor from my Greek father-in-law's always on hand Ouzo.
This dessert is not only inspired by the spring, it's the dessert featured in one of my favorite films by Wes Anderson, The Grand Budapest Hotel.
Puff pastry filled with chocolate custard, and covered with vegetable dyed, cardamon and almond bitters glaze.
The starkness of stone in winter provided the perfect backdrop to this seasonal cranberry inspired dessert.
Chocolate vegan cheesecake, with a date, pistachio walnut crust and orange sugar sweetened raw cranberries.
Sweet potato cake layered with chocolate cinnamon cake and a cream cheese Cointreau frosting. Covered with dried oranges, of course.
Pear, cardamon cake with cardamon bitters whip cream center and a caramel sauce.