This dish is packed with the goodness of cranberries, walnuts and honey. The California Zinfandel makes this dish flavorful without being too sweet. It complements a turkey or standing prime rib roast perfectly.
Walnut cream creates a rich, nutrient-dense, dairy-free base for these smooth and creamy chocolate fudgesicles. Ripe banana and maple syrup provide natural sweetness, while the cocoa powder gives them a deeply satisfying chocolate flavor.
This recipe is centered around the brown butter & toasted walnut pate sucree. The tart dough is baked until golden brown, filled with lemon custard then baked in a oven to set. The tart is served chilled with white lavender mascarpone cream and walnut praline.
A soft buttery cake topped with juicy peaches and nectarines is finished with a crunchy walnut streusel.
