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And what time better for it than now, when divine desserts take center stage and dieters throw calorie-caution to the winds. Two well-known dessert designers serve up some of their finest recipes, guaranteed to soothe and satisfy even the most savage sweet tooth.
Emily Luchetti's Four Star Desserts, the follow-up to her highly praised Stars Desserts, is a stunner with 150 new sweet sensations. Emily is a traditionalist, creating her own specialties from classic recipes and giving them tasty twists. Instead of the traditional, tall-towered Christmas croquembouche, Emily offers "Individual Chocolate Croquembouches," mini-towers of chocolate profiteroles filled with white chocolate cream, served on "Vanilla Creme Anglaise." "Baked Apples with Caramel Rum Raisin Sauce," and a dollop of creme fraiche, turns an old favorite into something very special, and "Peach Blueberry Brown Betty," made with cubed brioche rather than plain bread, is buttery comfort food at its finest.
Sybil Pratt is an avid cook who lives in New York City.
©1996, ProMotion, inc.