Mascarpone Pecan Pie

1 prepared chocolate cookie crust

12 oz Mascarpone

3 eggs

½ c powdered sugar

½ tsp vanilla

2 tsp cream

¾ c chopped pecan pieces


Preheat oven to 350 f.


Whip first five ingredients until combined. Fold in pecans and then pour into the crust. Bake for 20 minutes, then allow to cool. Serve w/fresh berries and crème anglaise.

Ode to a Lemon Crêpe

If all life were simplicity, we might be better off.

I have as a rule always leaned towards crêpes filled with things. Usually fruit. I try to avoid savory crêpes having had some unpleasant encounters.

Let me tell you though that now I have met my favorite crêpe there is a new standard by which all others will be judged. The choice was made quickly. Looking over the menu it seemed so simple. There was one that jumped out at me immediately.

I ordered and watched with delight as my treat was made. The booth owner chatted about the wind and how she could use it to see what areas were cooking faster. I liked that she talked to me as she worked. The dynamics of good food are truly built on the all arounf feeling one gets when in the presence of someone who loves what they do.

The smell of food was all around, delicious and inviting. I didn't want anything I had to think too hard about. (Of course I am writing this at midnight, hours after eating. So I am still thinking very hard about it.)

The crêpe was flipped, spun and then flipped again. Spun a bit more. Then a liberal sprinkling of sugar followed by half a lemon.

Then it was folded in half, a pat of butter inserted under it and gently, delicately folded before being placed in a paper holder & then on a plate. I paid for my food, thanked her and sat down in the sunshine. I opened my book & began to pick apart my food.

I ate it with my fingers, tearing up bits and eating them at leisure. There was music and wind, there was the sun on my back and the sweet sunny lemon in my mouth. I have made crêpes myself and had them served many different ways. I can tell you that yes, this one was wonderful but also perfectly timed.

Everything leant itself so beautifully to the moment it seemed that stop made for food was some sort of divine providence.

It is easy to forget sometimes that even the best food tastes awful in the best of circumstances. And that simple food tastes like that of the gods when the stars are aligned just right.

Photo courtesy http://www.freedigitalphotos.net/images/Fruit_g104-Lemon_p6169.html

BBC: British Bankers Club

From the outset, the BBC looks like a pub style retaurant. With Chef Tim and Chef Paul at the helm, though the BBC is a shining star in the making.

Take nine women, a couple digital and 1 video camera, add a commercial kitchen and two chefs and you get...a Starry Eyed Foodi adventure.

Spoons and a box of love made for a delightful start to a feast! We started with cheesecake from the fabulous Anti Cupcake Co, my personal fave being the coconut. I could easily picture it with a passionfruit or pineapple coulis for a bit of color...mmmm...! Thanks, girl!

Chef Paul created a seared tuna sashimi salad with daikon and an onion soy vinagrette. The tuna is perfect, melting in the mouth, the vinagrette a beautiful melange of flavor. If one could only eat tuna everyday for the rest of their lives, it would be best like this. No really. I could definitely eat this everyday!

Chef Tim rubs black pepper, salt and coridander on steak and after letting them rest, sears them to serve on a bed of wild arugula.The steak is perfectly cooked and made even more gorgeous with the addition of thin, crispy fennel and shaved truffle.

Then the piece de resitance: bread pudding with whiskey suace. You gotta love a meal that begins and ends with dessert!

This was the first of many such events, and with chefs and company like these, its not to be missed! It is amazing to be a part of such a diverse and amazing group of women who, share and support each other!

Want to see more pics? Go here: Foodie Fempire

Big thanks to the BBC, Foodie Fempire Crew and to @ladyleet, who let me steal her fabulous pictures!

Green Tea Liqueur Zabglione Shots

One of the things that happened while I was at the street food portion of Foodbuzz fest was that I fell into conversation with Caitlin from Skyy spirits. One of the things I love to do is find a way to make spirits more than just cocktails. She offered to send me a product that I am still working with and something else. I chose the Zen Green Tea Liqueur.



After some deliberation, I decided that I would make a dessert and use the liqueur to make a sauce. Zabaglione is one of my favorite desserts ever in the whole world, and is also fairly easy to make into a sauce.

6 yolks
1 c Zen Green Tea Liqueur
1/3 c sugar

Whisk all ingredients in a bowl to blend. In a double boiler (a metal bowl over a pot of simmering (not boiling!!) water). Whisk for about 5 min. I actually did 3 1/2-4 minutes so it would be more saucy.

Be attentive or your eggs will curdle and you'll have to start over! Once it is tripled in volume, remove from heat and place into a bowl of waiting ice. If you need to, you can strain it. Once cool, let chill.



The cake didn't come out quite the way I hoped, but the kiwi and Zen were a great combination, the slightly bitter tea matching with the sweetness of the kiwi in a way that made me quite happy.



Oddly enough, all four of my testers ate the cake quickly and downed the leftover (in the little plastic shot glass). Each said that for dessert, they wanted the zabaglione to be sweeter, but loved the bitterness of the tea as a refreshing and tasty shot. Who knew?

Give it a try and let me know what you think: dessert or drink shot? Maybe you'll see this on my next menu!

Panna Cotta w/Cherries

A few weeks ago I had the overwhelming urge for Panna Cotta. Who better to turn to than the pastry prince himself, David Lebovitz

This recipe is perfect, and the only thing I could think of to change it in anyway wa to add fresh cherry bits, which was insanely delicious! Thanks!