This delicious dessert hails from Emeril's Delmonico in New Orleans. Serve this at your next dinner party or gathering and your guests will feel like they are dining at a restaurant. You can make the cake up to two days in advance if you are looking to save time the day of your event.
This pie is a favorite at Emeril's Delmonico in New Orleans. The lime meringue, grilled pineapple, cashew crust, and rum caramel sauce make this a truly decadent and delicious dessert. Make it ahead of time so that you can enjoy time with your dinner guests.
Creamy and delicious, these are easy to prepare. The challenge is to spoon out the pralines from the pan quickly enough before they set. Grease your spoon and move quickly. Any bits that are left hardened in the pan can be easily scraped out and nibbled on or sprinkled over vanilla ice cream for fresh pralines and cream. If you want to make twice the recipe, make it two times. It would be hard to move fast enough with a bigger batch of these.
This flavorful lemony spread is one of the quintessential elements of a traditional English tea service. Delicious served with cakes, cookies, biscuits, and scones, it is also a nice accompaniment to fresh berries with a dollop of creme fraiche or whipped cream.
Light and airy, these lemony cakes make a refreshing end to any meal. For ease of preparation, make the Lemon Curd and Sponge cake a day ahead, then assemble the cakes at least a few hours before serving.