Banana Cream Pudding with Coconut Cream

I’ve been waiting for a good excuse to share one of my best kept secrets. Dairy free whipped cream! I was leafing through the new york times and I came across a new recipe for Banana Pudding which inspired me to make my own version using healthier ingredients. Years ago I had the very sugary version at Magnolia Bakery which was strangely addictive, layered with vanilla wafers and sliced banana rounds, but I didn’t feel so good after eating it. Later I realized it was made with a vanilla pudding mix, which explained a lot. I think you’ll find this riff on banana pudding even better-instead of heavy cream and milk, I’m using coconut milk and almond milk.

Sour Cherry Clafoutis


My Clafoutis fixation began when a thoughtful dinner guest brought dessert. It was several years ago on a warm summer night in Brianny, a small village in Burgundy France. Our friends live in a big farm house and barn they’ve converted into a cozy sprawling home, where they welcome us. In this village, it’s not unusual to bring a pail to your neighbor and come back a few hours later for your fresh milk, still warm from the cow’s teat. It’s an incredibly magical place. Continue reading “Sour Cherry Clafoutis”

Hibiscus Gelee, Whipped Cream and Pistachios


One of my most favorite ways, to help cool off in the summer, is to have a glass of iced hibiscus tea. I make it in big batches so I always have a pitcher on hand, perfect during the hot summer days and nights when friends stop by unexpectedly. Hibiscus tea is known as Karkady in Egypt or Agua de Jamaica in Central and South America. Through the ages, it’s been used medicinally mostly to lower blood pressure and cholesterol. I’ve had Agua de Jamaica from street vendors in Queens and other places, but I’ve always found store bought versions overwhelmingly sweet. When you make it yourself you can adjust it to your own taste.  You will find hibiscus flowers Continue reading “Hibiscus Gelee, Whipped Cream and Pistachios”