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Pain perdu was probably invented as a thrifty way to make dessert from pieces of stale bread, but it feels luxurious enough for royalty -- as most of you already know from eating it for brunch, under the name of French toast. This one can be breakfast or a dessert. We serve it at Tru as part of our dessert collection. In France, pain perdu (which means "lost bread") is only served as a dessert. We like to make it on the grill, which gives it a lovely campfire taste, but you could certainly brown it in butter over high heat if you prefer. I switched to grilling my pain perdu when invited to participate in a grilling event -- always a challenge for a pastry chef. I was sure there must be more to grilled desserts than the usual fruit kebabs!

Grilled Pain Perdu

Recipe courtesy of Gale Gand

Grilled Nectarines with Blue Cheese, Farm Stand Honey, and Black Pepper

Recipe courtesy of Bobby Flay

unknown

Grilled Bread Pudding with Fresh Fruit

Recipe courtesy of Gale Gand

This is a good Valentine's Day dessert for the non-chocoholic. Pomegranate is said to be the true "love apple" that Adam and Eve had in the Garden of Eden. To juice them, use a juicer or place the kernels in a blender and blend briefly. Strain the juice to remove any seed fiber.

Great Big Fortune Cookies with Pomegranate Granita

Recipe courtesy of Gale Gand

Green Tea Ice Cream

Recipe courtesy of Gale Gand

I have a chef friend, Nancy Russman in Louisville Kentucky, who spends a lot of her time teaching kids to cook and eat healthier snacks. When she first met me and my son there at a Julia Child birthday party I was cooking for, she made a big impression on him, much bigger than Julia! Probably because she's very short, and closer to his size than Julia. She taught him the cheer of "Go Cats!" in support of the Louisville Wildcats. We also had a nice tour of the Louisville Slugger Baseball Bat Factory, a visit to a bourbon distillery for another Julia party and a visit to my favorite goat cheese maker, Judy Schad, in nearby Greenville Indiana. This is one of Nancy's kid-friendly recipes that the kids can help make.

Granola Peanut Butter Balls

Recipe courtesy of Gale Gand|Nancy Russman

unknown

Apricot Rice Pudding

Recipe courtesy of Gale Gand

Apricot Gelee

Recipe courtesy of Gale Gand

When our restaurant Tru won its first 4-star review, my partners and I thanked the staff with a "staff meal" of caviar, champagne and foie gras. So when the second 4-star review came in, we were stuck for a way to celebrate! We decided to go the other extreme, with a feast of the best bratwurst (a Chicago classic), beer and s'mores. I think we got even more respect for the second meal than we did for the first. It takes nerve for 4-star chefs to serve s'mores! My dear friend Karen reintroduced me to the molten, aromatic pleasures of this childhood treat. Just combine three bite-size ingredients — graham crackers, milk chocolate and marshmallow — and apply heat. Add your own summer camp memories and serve immediately.

Indoor S'mores

Recipe courtesy of Gale Gand

unknown

Individual Pineapple Tartlettes

Recipe courtesy of Gale Gand

Individual Peach Tarte Tatin

Recipe courtesy of Gale Gand

unknown

Individual Apple Tarts

Recipe courtesy of Gale Gand

Italian Almond-Iced Cookies

Recipe courtesy of Gale Gand

unknown

Aunt Jimmy's Streusel Apple Crisp

Recipe courtesy of Gale Gand|Julia Moskin|Rick Tramonto

This is one of my brother Gary's favorite pies made by my Aunt Jimmy. She was called Jimmy because when she was little she got a very short haircut which made her look like a boy so instead of her brother calling her by her right name, Sylvia, he called her "Jimmy". It's good after spicy food like barbecue.

Aunt Jimmy's Butterscotch Meringue Pie

Recipe courtesy of Gale Gand|Jimmy Cooperman

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