I’m going to keep with the Taggart name since the mousse is based off the goofy bastards pie recipe anyway. I took the peanut butter pie recipe and folded in some cream to make a mousse. It turned out lovely and damn I love me some peanut butter.
I like carrot cake, not love, but like. I wouldn’t order a carrot cake at a restaurant simply because I have had way too many dry, boring carrot cakes. Seriously, I have been to a lot of bakeries and a lot of them have the driest carrot cake. I don’t get it.
I am a big fan of cherries and think they are best just the way they are. I can grab a bag from a vendor on the corner, sit in the park and kill a day people watching. One of my favorite things to do. Unfortunately, most desserts made with cherries are cooked to death or with a ton of sugar or booze. It totally kills the cherry and I don’t understand why you would do it. Now, cherry pie… that’s different. Don’t argue with me. Remember McDonald’s cherry pies?? Oh man!!
Have you ever had corn ice cream? Well, it’s delicious. It really is good with a subtle flavor that gels quite well with things you wouldn’t suspect. I thought one day a corn flan would be really similar. It is and it isn’t. The corn flan is good don’t get me wrong but it’s no ice cream.
Here is the cider caramel again. This time really getting the attention it deserves. This whole dessert came together while I was working at Mapuyampay in Chile. The pecan cake, which actually Ruth used walnuts, and the date ice cream I saw in a cookbook in Chile as well.
Can I still call them key lime pies if I didn’t use key limes?? I have a love hate relationship with key lime pie. I want to love it for its sweet and creamy beautiful texture but I want to hate it because there is nothing too it. I especially hate when people put the green food coloring in. Stop it!! That all changed when I started working in Florida and the pastry chef I worked for used honey meringue on the key lime. It blew my mind and I was starting to like key lime pie again.
One day I want to have a cookbook called “Demolicious”. It will be a collection of all the recipes I’ve dreamed up and attempted, that in my mind sounded out of this world but ended up on the cutting room floor. This dessert will be in that book.