- Grilled apricots with honey
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- Jennifer Eubanks fires up the grill for fruit throughout the spring and summer. "The fruit should be just barely ripe, not mushy," she advises. "Toss in a little olive oil and throw on the grill. It's amazing." Serve over ice cream, if you wish.
- White chocolate brownies with cherry swirl
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- In the wintertime, caterer Jennifer Eubanks flavors these white chocolate brownies with cranberries instead of cherries. Either way, they're moist and delicious.
- Chocolate blackberry mousse cake
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- "Deliriously delicious" is how one Yelp reviewer describes this rich chocolate cake enveloped in fluffy blackberry mousse.
- Pears with blue cheese and walnuts
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Cookbook author Ann Evans gives the classic combination of pears, blue cheese and walnuts a twist by roasting the pears. "Roasting them slowly with butter intensifies their natural buttery flavor and helps to cook them to juicy spoon-softness," she said.
- Lemon blueberry bread
- Blueberries add a juicy burst of color to lemon-yellow loaves.
- Lemon glazed persimmon bars
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Self-proclaimed "persimmon nut" Jean Brine has been collecting and testing persimmon recipes for about 50 years. Her cookbook, "Perfectly Persimmon" (Morris Press Cookbooks), offers 1,010 ways to enjoy Fuyu and Hachiya varieties in sweet and savory dishes.
- Lemon pie cookies
- Easy as pie? That's a perfect description for these cookies!
- Triple chocolate chip cookies
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What's not to like about a cookie that boasts three kinds of chocolate chips and strikes a perfect balance between sweet and salty? Mike Thiemann's new pastry chef, Rebecka Woodsford, created the treats.
- Lemon bars
- These rich, luscious lemon bars taste best after they've been chilled--if you can wait that long!
- Apricot pistachio chardonnay sandies
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- Dense, buttery sandies are similar to shortbread cookies. This version, from the kitchen of Napa bakery owner Alexis Handelman, incorporates the unique taste and texture of grapeseed flour.
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