The Distinctive Life

GOURMET CUISINE

APPLE CROSTATA

CRANBERRY CLAFOUTI If you can make pancake batter, you can make clafouti. Described as being “in between a flan and a pancake” by Martha Stewart Living , this French fruit dessert is surprisingly easy to make but will be a sure hit for any fall gathering. Preparation is approximately 15 minutes, and you can pluck the cranberries fresh or use frozen without sacrificing taste. When Rachael Ray In Season was asked about its favorite late fall dessert recipes, Champagne Chocolate Mousse came immediately to mind. This quick-to-prepare twist on a classic is so festive that you can serve it for an elegant fall dinner party or any winter holiday celebration. You will be shocked at how easy this sumptuous dessert is to make – the total time from preparation to serving is only 30 minutes. The key to this decadent wonder isn’t just using something tantalizingly sparkling in the mix, but the very best chocolate morsels. Craft chocolate from a chocolate maker like Scharffen Berger or gourmet dark Belgian chocolate chips from Callebaut can be a splurge, but so worth it. CHAMPAGNE CHOCOLATE MOUSSE

This apple crostata dessert recipe is one of Martha Stewart Living ’s favorite fall treats. As the magazine explains: “This rustic free- form take on apple pie has sharp cheddar cheese in the crust which adds richness and a slight savory tang.” A pre-made cheddar pie dough disk makes this a relatively easy recipe to prepare, while tart Granny Smith and McIntosh apples just off the tree make this recipe sing. Each step of this recipe crafts a pie that looks decidedly upscale. Don’t forget the crowning glory – warm apricot preserves that are lightly brushed over the apples as soon as the crostata is taken out of the oven. Pair it with your favorite Prosecco and let the applause begin. FIG AND FRANGIPANE GALETTES Food & Wine raves that their Fig and Frangipane Galettes are among the most “crave-worthy fall desserts.” We have to agree. The secret to these decadent free-form tarts is the “fresh figs and almond paste.” The Frangipane can take some time, and you will far prefer using a food processor than trying to create it by hand, but the galettes can be made the day before your dinner party and stored at room temperature until you are ready to present them. Food & Wine suggests serving this late-fall delicacy with “a juicy, dark-fruited ruby port” as the warm glow of great food and wonderful friends settles around you.

20 | THE DISTINCTIVE LIFE®

Volume 9