Key Lime Pie by Amos Miller

Too early for real, fresh fruit pies here - but Spring brings Key Limes, and that means unbaked Key Lime Pie with a slightly sweetened sour cream topping. I use pasteurized-in-the-shell eggs, so there is no issue with salmonella and I can move the pies from prep to cooler. Saves a load of time and makes a fabulous, flavorful,…

Banana Split Pops by Krystina Castella

This king of pops is based on the classic flavors of a banana split. Traditionally, the banana is split lengthwise, but I put the banana on the pop stick to make it a hidden surprise. Pineapple topping is poured over the vanilla ice cream, chocolate syrup over the chocolate ice cream, and strawberry topping over the strawberry; the…

Sushi maki combo by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Sushi maki combo

Mai Tai Pops by Krystina Castella

East meets west in these Polynesian Mai Tai Pops. Think hula dancers, orchard leis, flaming torches, and some campy tiki fun. If you are really ambitious and want to create pops you won’t find anywhere else, make your own tiki head silicone molds to shape these pops. I like to present these pops on a bed of flowers or individually on…

A Grape Terrine with Moscato Wine by Amos Miller

This is an elegant and very easy dish sure to impress and delight your guests. Moscato wine and lemon zest bring a sparkle to the dish that really enhances virtually any protein. This is vegan, vegetarian-friendly and totally gluten free. It's lovely dish to serve at a casual luncheon for friends, or a formal dinner. While…

Honeydew Melon Pops by Krystina Castella

Perfectly ripe honeydew melons are extraordinarily juicy and sweet. For these pops choose melons that have a high water content that are a little overripe. Honeydew is rich in vitamin C and potassium. Try layering the honeydew mixture with the watermelon and cantaloupe variations for beautiful pastel pops.

Thai Iced Coffee Pops by Krystina Castella

Thai iced coffee is a very sweet, creamy refreshment brewed by street vendors in a cloth bag and served in a plastic bag with plenty of crushed ice and a straw. These Thai Iced Coffee Pops are based on traditional recipes and serving methods. The Thai coffee powder (oliang) and the milk are poured over crushed ice and not mixed,…

Fresh Fruit Smoothie by Tracy Rosenberg-Roso

So healthy, filling, a great way to start the day!

White Grape Martini by Sam

This a fantastic martini, but one has to be careful because the grape juice masks the vodka very well. But serve these at a party, you will be sure to impress.

Ikura (Salmon Eggs) by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Ikura (Salmon Eggs)

Remoulade Sauce by Ryan Fillhardt

Pomegranate Apple Pops by Krystina Castella

In college I had an assignment to choose a fruit and use the structure to inspire a design. I picked the familiar but somewhat boring banana. My friend chose the pomegranate. I had never seen one before and was fascinated by its color, shape, taste, and the number of seeds (I counted almost six hundred). Today, with evidence of the…

Creamy Watermelon Pops by Shannon Millisor

A blend of watermelon and milk that results in a creamy frozen pop!

wine poached pears w/ Sauternes Ice Cream by Rose Nape

This was printed in the Contra Costa Times a couple of months ago. I recently made it again as part of my NYE menu except I substituted some Riesling & served it w/ a pear galette. You can also use muscat if you wish.

Frozen Chocolate Covered Banana Babies rolled in your favorite topping by charlene sherman

What could be better for Valentines Day than Sharing A Frozen Dark Chocolate Frozen Banana Rolled in your favorite Topping with the one you Love The Food of Love...