Jellied candies like these are eaten all over Europe as post-dessert petits fours.
Author: Lillian Chou
Author: Douglas Rodriguez
Author: Crescent Dragonwagon
Author: Ruth Cousineau
Author: Lindsay Landis
Author: Dede Wilson
Author: Allen Susser
These will be sweet and chewy when done and are the perfect decorations for carrot cake.
Author: Claire Saffitz
Author: Stephanie Clarke
Author: David Chang
Author: Jayne Cohen
Author: Amelia Saltsman
Author: Justin Rashid
This jam is the filling for the Rosemary Cookies with Tomato Jam . I often serve a small pot of it to accompany a sumptuous platter of perfectly ripened cheeses, one of my favorite desserts of all.
Author: David Lebovitz
This recipe is an accompaniment for Vanilla Mousse Meringues and Fresh Berries.
Author: Colin Cowie
Author: Ming Tsai
Author: Andrea Albin
Author: Tony Litwinko
The tiny florets here are made from peach, pear, and guava nectar, but you can use any fruit juice you like except pineapple, kiwi, and papaya, which won't gel properly.
Author: Victoria Granof
Author: Bryan Webb
Author: Marlena Spieler
Author: Jill Silverman Hough
Author: Jeanne Thiel Kelley
Author: Nika Standen Hazelton
Author: Tina Miller
Author: Linda Ziedrich
Author: Ellen Brown
Author: Kemp Minifie
Author: Melissa Roberts
Author: Shelley Wiseman