keychris – the orange caramel entremets looks and sounds fabulous.
Diana – that fraisier is beautiful and I would have loved that for Easter.
Beth – would you please consider sharing the recipe for the candied fig cheesecake. They are now my 3 favorite words .
jmacnaughtan – another incredibly beautiful fraisier!
emmalish – I love the look of those chocolate cut outs. How do they differ flavor-wise from the snaps?
Coconut cream pie that Mr. Kim’s mom requested for her Easter dinner:
This turned out very well. My crust - CI’s vodka crust – was perfectly crisp and flakey. Though my MIL made it clear that she thought that the vodka was an unnecessary affectation .
We had a friend of mine from way back in HS visiting us last weekend. Dessert included Nick Malgieri’s Heart of Dixie pecan pie
I had to make a mid-crust panic call to my friend who originally gave me the recipe because my crust was WAY too dry, but a few sprinkles of vodka fixed it right up.
Second dessert was a gift to me from Pquinene. I commented on how lovely her macarons were and she did an amazing and lovely thing – she sent me a whole boxful! Along with the recipe for a coconut and strawberry cream filling and advice on how to store and how long to let sit after filling and before eating. Thanks to her kindness, this is what I served:
I think that I went a little skimpy on the cream. Mr. Kim had to do the piping for me since my hands won’t handle it (YET, I hope) and I should have paid more attention to the amount. But they were delicious. My friend, who spends a lot of time in Paris, loved them. And a few went to Mr. Kim’s office where they were duly swooned over. Thank you so much, Paula!
Our last dessert was my friend’s contribution – his grandmother’s sour cream poundcake:
Rich and dense, this was delicately scented with orange peel and was one of the best poundcakes I’ve ever tasted. I’ve been promised the recipe.