When Melissa Close-Hart cooked at the Beard House last month, she sweetened her trio of desserts with sticky and soulful molasses. From left to right: molasses–ginger madeleine with orange caramel; molasses crème brûlée (get the recipe!); and a molasses cannolo.
Check out more images of chef Close-Hart's dinner at the James Beard House.
Related Content
Eat This Word: Madeleines
Rhubarb and Strawberry Crisp with Pork Fat Crumble
-57 web.jpg)
