I made this little dessert as an ode to moms, but specifically my mom. I wanted it to have a touch of rose, for the bountiful gardens she tends. It had to be multi-layered, for the way she has constantly re-invented herself through the years, from a young wife supporting her husband through graduate school, to a stay-at-home mom, a working mom, a successful business owner, a teacher, and a community leader. It would need a variety of toppings, for she’s worn many hats throughout motherhood, as maker of our home, nurturer, provider and role model. It had to be something solid but with a rounded softness and lots of give, for the many ways my sisters and I have depended on her and the countless ways she is giving to everyone around her. Continue reading
A little rosewater, if used sparingly, can add a wonderfully subtle floral note to a sweet dish, and I think it goes especially well with raspberries. Here I’ve made a raspberry and rosewater syrup with hints of clementine and pomegranate to drizzle over some French toast. Fix up some mimosas to complete this decadent and romantic breakfast!