I love the holiday season for the good company and the good food. And some of the most special treats are those traditional dessert favorites we take extra time and effort to make.
Since my wife, Liz, is a native of Australia, where I spent six years cooking, I’ve included recipes for two traditional holiday sweets from Down Under. While I was in Australia, at seemingly every family gathering I attended an enormous Pavlova was served (named after the Russian ballerina Anna Pavlova), plus a variation of traditional English steamed pudding. To pay respects to my wife’s heritage, and because these two desserts are just so darn tasty, these treats make frequent appearances on the dessert menu at The Inn at Easton.
I’ve also included two variations on America’s most traditional holiday-time desserts, my personal favorites: pumpkin and pecan pie. I’ve updated these classics by making the pumpkin pie into a tart with a brûlée of sugar. With the pecan pie, I’ve substituted pecans with macadamia nuts and added chocolate for pure indulgence. No matter what time of year, it’s always a nice tradition to offer visiting friends or family one of these sweet treats—be it for dessert or while visiting over a cup of coffee.
