390 glaceed recipes

Glace baklava rolls candied fruit, ground almonds, and egg-bound sugar inside buttered phyllo, bakes until golden, then soaks in lemon-cinnamon syrup. A festive twist on classic Greek baklava.

A retro Southern appetizer of boiled shrimp suspended in seasoned consommé aspic with lemon, green onion, and a kick of hot sauce. Unmold onto crackers for a showstopping starter.

Sandwiches glace: vintage party canape with rye bread, smoked ham, sour cream cheddar spread, and a gelatin-mayonnaise glaze. A mid-century tea-party classic.

Daube glace: the classic New Orleans cold beef aspic from Louisiana Creole tradition. Shredded pot roast suspended in jellied savory consomme with celery, lemon, and Tabasco. A summer Creole appetizer.

Peach glace pie with a cream cheese layer under fresh sliced peaches and a glossy cooked peach glaze. A no-bake summer pie filling in a pre-baked shell.

Raspberry glace pie with a cream cheese layer, fresh whole raspberries, and a glossy cooked raspberry glaze in a baked pie shell. Bright, fruity, and elegant.

Make glace fruit at home with this classic four-day method, slowly saturating apples, peaches, cherries, or citrus peel in sugar syrup until candied and leathery. The spent syrup becomes a fruit-flavored pancake syrup.

Classic chilled vichyssoise made with leeks, potatoes, and cream, puréed until velvety smooth and garnished with fresh chives. The quintessential cold summer soup.

Classic New Orleans daube glace: shredded roast beef and stuffed olives suspended in a spicy beef gelatin mold. Old-school Creole elegance, served cold.

Six cups of fresh strawberries piled into a cream cheese-lined pie shell and drenched in a homemade cooked strawberry glaze. A celebration of peak berry season in every glossy, towering slice.

Fresh strawberry glace is a glossy ruby cake topping cooked from macerated strawberries, sugar, lemon, and cornstarch. Pours like syrup, sets like jelly, and turns any plain cake into a centerpiece.

Masterclass frozen raspberry souffle layered with crisp almond meringue discs and Italian meringue mousse with whipped cream, served with raspberry puree. A pastry chef's showpiece.

Rotisserie beef rump roast marinated in bourbon, honey, and Worcestershire, stuffed with walnuts, pistachios, and broccoli. A Louisiana-style showpiece roast sliced thin over rice.

Daube glace, a classic Cajun cold jellied beef and pork roast braised with bell peppers, lemon, thyme, and bay leaf. A two-day New Orleans holiday tradition.

Fresh strawberry pie glace with whole berries macerated in Cointreau under a homemade strawberry glaze. Topped with sweetened whipped cream for a stunning no-bake filling.

In a Cretan zacharoplasteion (sweet shop), we were so intrigued by these coconut pastries (among the newer breed) that I tried them at home. You can expect the potato pastry to be a bit difficult to manipulate, and you can also anticipate compliments on the results. Attractive and tasty, not excessively sweet.