Sauces & Toppings

Those special touches that add to a dish.


I have returned from the steamy high seas of one of South Florida's finest kitchens with a chef's personal recipe for an Espresso Crème Anglaise. What is Crème Anglaise you ask? Literally it is the French term for "English cream." Functionally it is a light pouring custard used as a dessert cream or sauce. To me it is the best base to place a Molten chocolate cake, brownie or my banana bread. Try the recipe below and let me know what you think - I guarantee you that Espresso Crème Anglaise is fairly easy to make with a little attention.

Blackberry Sauce w/ Lemon Sour Cream

I use this recipe all the time!  It looks pretty with powered sugar on top of it and all around it. 

Cannoli cream (use to top berries or in chocolate cups)

This is a sweet topping for berries and a great 'stuffing' for cannolis or chocolate cups.

Chocafe Drizzle

This topping or plate drizzle is easy to make and is a nice way to add some flair to banana breads, muffins, and simple coffee cakes.  The coffee cuts the sweetness of the chocolate syrup and gives a nice "grown up- flavor.   As a drizzle on the plate it leaves it up to the guest whether they want to use it for sweetness or leave the decoration where it is.

Raspberry Curd


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