Chef Michael Salmon - Join me in my Kitchen
Desserts
Crème Anglaise is a versatile “custard” sauce that can be used over French Toast at breakfast, poured into soufflés at dinner, or churned into a frozen custard in an ice cream maker. Most often it is transformed, with various flavors and colorings, into a show stopping sauce that is used as a final decoration on a dessert plate.
Soufflés were my signature dessert at the Inn and guests often asked me for the recipe or a cooking lesson on soufflés. Making them can be tricky, so follow the instructions carefully.
A tarte tatin is an upside down tart, traditionally made with apples. It is named after two French sisters who created the dish in the Loire valley of France. My version is made with pecans and pears; however, apples can be substituted if desired. Tarte Tatin is at its best when it comes directly from the oven, as the crust tends to get soggy from the caramel sauce.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
