This delightful dessert recipe is easy and incredibly delicious.  We are serving this with strawberries and blueberries,  but use any combination of fruits that you prefer.

This is an elegantly simple dessert recipe. If good blueberries are not available, then use whatever fruit is best in the market.

Lindsey Shere is a legendary pastry chef in California and this tart became a signature dessert. Adapted from Lindsey’s original recipe and tweaks by David Lebovitz.

This tart is best eaten with the fingers; it is too hard to cut easily with a fork. It is a good picnic dessert because it is virtually indestructible.

Although there is a great debate on what makes a “grunt”, the definition seems to be that a grunt or slump are simmered on top of the stove or grill rather than baked in the oven. “Grunts” are usually made with berries and the name supposedly comes from the sound the berries make as they simmer! Substitute your favorite in-season berries.

Crème brûlée can be flavored endlessly, but this simple classic version is one of the best.

Enjoy one of the sure harbingers of Spring paired with a lovely Sonoma-Cutrer wine.

This delightful dessert is a dreamy end to a meal shared with friends. Pair with The Cutrer.

Posset (pronounced pos-it) originally was an English drink made of hot milk curdled with ale or wine and usually sweetened and spiced. Here it becomes a lovely rich dessert. Chef Ash makes it with lime juice, but any citrus juice would work. Experiment by adding spices that you like. This is a wonderful dish to serve with the Sonoma-Cutrer Late Harvest Chardonnay, as the sweetness of the wine and dish pair perfectly.

Pots de crème are usually baked in a water bath but this simpler method I think is just as good. A good 60 % chocolate is all important here. You could also replace (or augment) the espresso powder with vanilla, almond or even mint extract. You could make mud pie pots de crème by adding 1-3 teaspoons of bourbon along with the espresso. Cointreau, orange rind and/or chipotle powder (in moderation) would also work well.

This is a very simple recipe that is perfect to share during a ladies lunch. The quality of the walnuts is crucial. If you suspect your walnuts have been in storage for a while, place them on a baking sheet in a preheated 375° oven and lightly bake for 3 to 4 minutes to “refresh” the flavor. Enjoy ​Sonoma-Cutrer’s The Cutrer Chardonnay with this cake.

This is a simple cake that calls for apples, but any fruit that is in season such as peaches, pears, berries or a combination could be incorporated. Serve with Sonoma-Cutrer Late Harvest Chardonnay or The Cutrer.

Moist and flavorful, this pumpkin cake is the perfect way to end a chilly October evening. Pairs nicely with Sonoma Coast Chardonnay.

Spread this reduction on a bed of cream cheese smeared on a round rice cracker and enjoy a glass of Sonoma Cutrer Pinot Noir. For a wonderful way to complement your meal.

A fall favorite, this cheesecake highlights the rich spiced flavors of pumpkin.

This easy-to-make after dinner treat features raspberries suspended in a Chardonnay jelly. Deliciously beautiful.

A uniquely light, flavor-filled dessert.