Archive | Desserts


Pavlova crop

by Meredith Tomason of RareSweets

Meringue base:

6 egg whites

¼ teaspoon salt

1⅔ cups sugar

½ teaspoon vanilla extract

1½ teaspoon cornstarch

Whipped cream:

3 cups heavy cream

1½ tablespoons confectioner’s sugar

1 vanilla bean pod

2 teaspoons bourbon (optional)

Fruit and nut topping:

Assorted fresh seasonal fruits (approximately 10 ounces of fruit)

½ cup local wildflower honey

¼ teaspoon salt

½ cup toasted and chopped pistachios, hazelnuts, or almonds

Preheat oven to 200°. Using a 9-inch cake pan, trace a circle onto a piece of parchment paper (reverse the paper for baking so that the ink does not touch food). Using a whisk or stand mixer, whip egg whites until frothy, then slowly pour in the sugar while still whipping at medium speed. Once white in color, add the vanilla extract and salt. Whip whites until glossy with very stiff peaks. Sift cornstarch over whites and fold into … Read More

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Peach Pie Ice Cream with Raspberry Sauce

Peach pie ice cream with sauceWords, recipe and photo by Victoria Lai, founder and “chief icecreampreneur” of Washington, DC’s Ice Cream Jubilee.

The perfect summer ice cream from Ice Cream Jubilee, winner of the 2015 Washington City Paper Readers Poll for Best Ice Cream Shop, 2014 Washingtonian Best Of Award and the 2013 DC Scoop Competition. The homemade raspberry sauce complements this ice cream recipe, but it can also personalize store-bought ice cream.

Peach Pie Filling

1½ to 2 pounds very ripe fresh peaches, pitted and diced
½ cup white sugar
4 teaspoons lemon juice
½ teaspoon almond extract
1 dash cinnamon
1 cup crushed piecrust, crumbed into ½-inch pieces (use your favorite recipe)

Ice Cream Custard

2 cups heavy cream
1 cup whole milk
⅔ cup sugar
⅛ teaspoon salt
4 large egg yolks I

In a saucepan over medium heat, gently simmer peaches with ½ cup sugar and cinnamon until fruit is tender, … Read More

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Bastille French Cuisine in Alexandria

By Jai Williams, Special to EdibleDC

When Chefs Christophe and Michelle Poteaux decided to move Bastille from its Old Town Alexandria location to the Parker Gray neighborhood, many may have thought “Why?” Yet the pair knew exactly what they were doing as their new community has embraced them with open arms and their bistro expansion continues. Situated on the corner of Pendleton and N. Fayette Streets, the restaurant boasts large, striking windows with generous patio seating indicative to the upcoming warmer months. Aesthetics aside, it is the Poteaux’s passion and commitment to executing delicious seasonal French cuisine that makes this restaurant a neighborhood gem.

A delicacy in their own right, the frog “wings” had a crisp exterior as each piece was broken down individually making it easy to eat with a knife and fork. Accompanied by a Roquefort dip and Espelette sauce, when eaten together the subtle heat and smokiness … Read More

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Dolcezza Gelato Raises the Bar with New Venue

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By Tim Ebner

By the time late spring rolls around, Robb Duncan is salivating for summer. It’s the time of year when his business, Dolcezza Gelato, is busy whipping up frozen gelatos with fresh berries, including strawberries, blueberries, blackberries and red, black and purple raspberries.

Summer also means peak herb growing season. And, if there was a Super Bowl Sunday for gelato producers, Duncan says it would be during the last week of June.

“That one week is a big one. It’s just an amazing time for fresh gelato,” he says. “It’s the tail end of strawberry season, and it has a one-week overlap where blueberries, blackberries and raspberries are in season too.”


This year Dolcezza is ready for that week. The gelato shop recently opened a 4,000-square-foot factory space, behind Union Market in Northeast D.C. The factory space feels light and airy, thanks to skylights … Read More

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