Recipe Sifter

Creole-style freshwater crayfish bisque with coconut milk, fennel, and egg yolk thickener. Crayfish sauteed, pureed, and simmered into a silky, rich soup.

A rich French Breton-style apple pie with buttery, egg-yolk dough scented with dark rum and vanilla. Golden, dense, and somewhere between a cake and a tart. Utterly irresistible.

Chocolate mousse cake with semisweet chocolate, orange liqueur, and whipped egg whites folded into a rich batter. Part one covers the cake layers with a thin, flaky crust.

Chocolate peppermint pinwheel cookies swirl cocoa-rich chocolate dough with crushed peppermint candy dough into a spiral slice-and-bake Christmas cookie. A holiday tin classic with bracing mint and deep chocolate.

Flourless chocolate raspberry torte with bittersweet chocolate, framboise, and raspberry creme anglaise. Dense, fudgy, restaurant-style gluten-free dessert.

Chocolate hazelnut raspberry thumbprints: chocolate-cocoa cookies rolled with ground toasted hazelnuts, indented and filled with raspberry jam. Three dozen elegant holiday cookies.

Fluted sandwich cookies filled with tinted vanilla buttercream in three pastel colours. A pretty bakery-style cookie with a cut-out window on top showing the green, pink or yellow filling underneath.

Patriotic layered parfaits with red gelatin, creamy vanilla pudding, and fresh blueberries. These make-ahead Fourth of July desserts look stunning in clear glasses.

Frozen double chocolate mousse layers dark chocolate-Frangelico mousse over white chocolate mousse on a chocolate wafer crust. A two-tone make-ahead dessert with hazelnut depth.

Three-layer German white chocolate cake with buttermilk, pecans, and coconut, topped with a cooked coconut-pecan frosting. A rich twist on the classic German chocolate cake.

Homemade maple syrup ice cream served in crisp sablé pastry barquettes with a maple custard sauce. A French-style plated dessert made from real vanilla beans and pure maple syrup.

Medaillons de veau en croute: veal loin medallions seared, topped with mushroom duxelles, and baked in puff pastry. Classic French haute cuisine served with a white wine pan sauce.

Mimosa ice cream crepes drizzled with buttered honey: delicate custard ice cream infused with mimosa blossoms, folded into crisped crepes. A foraged spring dessert.

Mocha cake with chocolate buttercream frosting. An airy sponge cake soaked in orange syrup, filled and frosted with a coffee-chocolate buttercream made from Italian meringue.

Peppernut pear tart with fanned ripe pears on a lebkuchen-hazelnut frangipane filling in buttery shortcrust pastry, spiked with ginger wine. A stunning British-style autumn dessert.

Salzburger Nockerln: Austrian meringue souffle baked into three fluffy peaks over a pool of butter and jelly. A centuries-old Salzburg dessert meant to be eaten the moment it leaves the oven.