Chef Michael Salmon - Join me in my Kitchen
Desserts
This recipe for Rhubarb-Raisin Bread Pudding came from my mom, Rita Salmon. She entered it into a recipe contest in 1983 in Minnesota and received an honorable mention. It was published in the Minneapolis Star and Tribune “Eighth Annual Reader’s Best Recipe Cookbook.”
Chocolate Mousse is a quick and easy dessert to make and will satisfy most sweet-tooth’s. Use a good quality semi-sweet dark chocolate with about 60% cocoa solids.
Tarta de Queso is a Spanish cheesecake that is very delicious and easy to make. I make a Peach and Strawberry Compote to serve with the cheesecake. The crinkled parchment paper creates a “rustic” look to the cheesecake and makes cleanup easy!
Chocolate lovers beware. Starting with a pistachio brownie crust and followed by a layer of rich chocolate ganache, chocolate ice cream and finally chocolate sauce, any chocoholic would be impressed.
The combination of Pistachios and Apricots in this Torte is hard to beat. The creamy-slightly crunchy filling of ground pistachios provides a great foundation for the sweet-juicy ripe fresh Apricots. The inspiration for this dessert came from our scouting trip to Provence in the town of L’Isle-sur-la-Sorgue in southeast France.
This recipe for Chocolate Dacquoise comes from the King Arthur Flour website. I use it on my Foodie trips to the Dordogne region of France. Thin-crispy meringue layers sandwich a rich Nutella filling with a caramel whipped cream.
Torta de Santiago is an almond cake dating back to the Middle Ages from the northwest part of Spain. It can be easily identified by its signature powdered sugar cross of St. James that adorns it’s top.
Crème Caramel has always been one of my favorite desserts. This version is made with tangerine juice and served with Grand Marnier plumped apricots and candied tangerine peel.
I love the sweet and sour zing of lemon curd and this Lemon and Hazelnut Tart is simply an oven-baked lemon curd in a hazelnut crust. Hazelnuts are my nut of choice for this pre-baked sweet crust, but any nut can be substituted. The filling is so easy to make, just combine the ingredients and pour it into the prepared shell.
My Grandma Jean had an amazing raspberry patch when I was growing up. To this day, every raspberry I taste is measured by that standard, and occasionally, one will meet the grade. Needless to say, raspberries are at the top of my favorite foods list, and close behind is white chocolate. This combination of light and fluffy white chocolate mousse and fresh raspberries is both stunningly beautiful and delicious.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
