Fruit Cobbler is one of my favorite ways to bake with fruit, especially in the summertime when stone fruit is fresh and abundant. The super soft-and-tender crumb inside, paired with a crisp bake on the outside, make for an awesome taste and texture. This dessert can be made with just about any fresh fruit or berry you can dream-up, to do all of the work for just a touch of sweetness and a bunch of wonderful flavor. My recipe is simple to put together, is naturally egg-free, and I share ways to make this classic recipe, gluten free, or vegan.
Mili’s blog
fruit-based reduction or syrup
A key to my recipe development, and the handcrafted food and desserts I offer for my work and at home, is making real flavor by way of fruit-based reductions and syrups. This is a process of simply cooking-down the juices and nectars of fresh fruit or berries, and pre-made fruit-based products like champagne, wine, and even balsamic vinegar.
Fruit-based liquid + sugar + heat = reduction or syrup.
master dough – traditional Italian recipe for making focaccia, pizza, and frittelle
My mom takes me through the ancient process of making the traditional Italian recipe of master dough by-hand, for making bread, focaccia, pizza and other traditions like frittelle (fry bread), from her hometown of Tricarico, Italy – a very small town, south of Naples.
Most every area in Italy makes their dough and bread differently. These ways and traditions are passed down from area to area, and from generation to generation. My grandmother was from Bari, but moved to my grandfather’s family’s town and preferred their bread so she learned from the people.
pure and simple, oven-torched, creme brulee’
I’m offering a two-part series of recipes and tips for making the easiest and best custard and creme brulee, in the comfort of your own home. This four ingredient, pure and simple classic, has been a staple in my professional work for the last decade. The way that I typically make custard, calls for whole cow milk, and no vanilla or added flavorings – much like how I show you here. The best part is, you do not need any additional or professional tools to make the brulee happen, as I the top is “torched” and set, with the use of your oven on the broil setting.
creme brulee: made with dairy-free, no-bake custard
Four simple ingredients come together to make custard so amazing, it can be enjoyed on it’s own, or torched for creme brulee. I absolutely love my easiest dairy-free, no-bake recipe, using coconut cream, and share my notes for making this most-loved dessert with any type of cow/alternative milk or cream you’d like, so that you can have a beautiful and delicious result every time. Once you have this custard down, all you need is a torch to brulee it.