Sometimes, the glamour of a dish is in the details. It’s that extra 10% you give a plate of food that takes it from “yum” to “wow.” It’s what will make your guests feel special because you’re serving them something that tastes special. And it doesn’t have to be technical, or even fancy. And that’s the beauty of a coulis…
I love making shortbread cookies because they are so easy to make and a huge crowd pleaser. I recently made this recipe for a potluck event, but I’ve also used them as tasty gifts for birthdays and Christmas. Depending on the event or the giftee, try swapping out the filling. I’ve used the shortbread base to make mint chocolate chip, white chocolate macadamia, and butter pecan. The possibilities are endless…
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I first made this pie for a Christmas party. But fans of pecans, pie — and bourbon! — will enjoy this recipe any time of the year. For a little something special, melt a bit of chocolate and lightly drizzle it over the completed, cool pie.
Not a pastry chef? Not a problem. Galette is just a fancy French word for a “freeform” pastry — aka rustic. So this recipe is perfect for that imperfect pastry dough that just won’t fit a form.
Use any fresh fruits that are in season. The one listed below uses mango and strawberries for a fantastic late summer treat.
