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<!--Generated by Squarespace Site Server v5.11.81 (http://www.squarespace.com/) on Fri, 17 Feb 2012 14:38:34 GMT--><rdf:RDF xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:rss="http://purl.org/rss/1.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:sy="http://purl.org/rss/1.0/modules/syndication/" xmlns:admin="http://webns.net/mvcb/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:cc="http://web.resource.org/cc/"><rss:channel rdf:about="http://www.cheztse.com/dessert/"><rss:title>Dessert</rss:title><rss:link>http://www.cheztse.com/dessert/</rss:link><rss:description></rss:description><dc:language>en-US</dc:language><dc:date>2012-02-17T14:38:34Z</dc:date><admin:generatorAgent rdf:resource="http://www.squarespace.com/">Squarespace Site Server v5.11.81 (http://www.squarespace.com/)</admin:generatorAgent><rss:items><rdf:Seq><rdf:li rdf:resource="http://www.cheztse.com/dessert/2011/5/23/perfect-pie-crust.html"/><rdf:li rdf:resource="http://www.cheztse.com/dessert/2009/7/11/sauteed-peaches-with-rosemary-and-vanilla-caramel.html"/><rdf:li rdf:resource="http://www.cheztse.com/dessert/2008/12/2/pears-poached-in-red-wine-syrup.html"/><rdf:li rdf:resource="http://www.cheztse.com/dessert/2008/8/4/nectarine-and-raspberry-cobbler.html"/><rdf:li rdf:resource="http://www.cheztse.com/dessert/2008/8/4/grilled-peaches-with-frozen-honey-custard.html"/><rdf:li rdf:resource="http://www.cheztse.com/dessert/2008/8/4/blackberry-sorbet-with-lime.html"/><rdf:li rdf:resource="http://www.cheztse.com/dessert/2008/6/6/berry-lemon-custard-cups.html"/><rdf:li rdf:resource="http://www.cheztse.com/dessert/2008/6/4/strawberries-with-lemon-sabayon.html"/><rdf:li rdf:resource="http://www.cheztse.com/dessert/2008/5/1/oatmeal-blueberry-crumble.html"/><rdf:li rdf:resource="http://www.cheztse.com/dessert/2008/5/1/molten-chocolate-cake.html"/></rdf:Seq></rss:items></rss:channel><rss:item rdf:about="http://www.cheztse.com/dessert/2011/5/23/perfect-pie-crust.html"><rss:title>Perfect Pie Crust</rss:title><rss:link>http://www.cheztse.com/dessert/2011/5/23/perfect-pie-crust.html</rss:link><dc:creator>Tselani</dc:creator><dc:date>2011-05-23T21:35:25Z</dc:date><dc:subject></dc:subject><content:encoded><![CDATA[I've tried lots of pie crusts, but never one as good as this!]]></content:encoded></rss:item><rss:item rdf:about="http://www.cheztse.com/dessert/2009/7/11/sauteed-peaches-with-rosemary-and-vanilla-caramel.html"><rss:title>Sautéed Peaches with Rosemary and Vanilla Caramel</rss:title><rss:link>http://www.cheztse.com/dessert/2009/7/11/sauteed-peaches-with-rosemary-and-vanilla-caramel.html</rss:link><dc:creator>Tselani</dc:creator><dc:date>2009-07-11T17:49:01Z</dc:date><dc:subject>caramel peaches rosemary vanilla</dc:subject><content:encoded><![CDATA[We demonstrated this recipe at the Lake Oswego Farmer's Market today. Using fresh peaches, caramelize them in a saute pan with caramel, vanilla bean and rosemary. You can eat them by themselves, over ice cream or even over a piece of toasted brioche. Enjoy!]]></content:encoded></rss:item><rss:item rdf:about="http://www.cheztse.com/dessert/2008/12/2/pears-poached-in-red-wine-syrup.html"><rss:title>Pears Poached in Red Wine Syrup</rss:title><rss:link>http://www.cheztse.com/dessert/2008/12/2/pears-poached-in-red-wine-syrup.html</rss:link><dc:creator>Tselani</dc:creator><dc:date>2008-12-02T00:50:25Z</dc:date><dc:subject></dc:subject><content:encoded><![CDATA[This is a fantastic holiday dessert to make for friends!]]></content:encoded></rss:item><rss:item rdf:about="http://www.cheztse.com/dessert/2008/8/4/nectarine-and-raspberry-cobbler.html"><rss:title>Nectarine and Raspberry Cobbler</rss:title><rss:link>http://www.cheztse.com/dessert/2008/8/4/nectarine-and-raspberry-cobbler.html</rss:link><dc:creator>Tselani</dc:creator><dc:date>2008-08-04T21:40:00Z</dc:date><dc:subject></dc:subject><content:encoded><![CDATA[The key to this lower sugar cobbler is using fruit at its peak of ripeness. Feel free to substitute peaches or apricots for the nectarines and any kind of berry for the raspberries.]]></content:encoded></rss:item><rss:item rdf:about="http://www.cheztse.com/dessert/2008/8/4/grilled-peaches-with-frozen-honey-custard.html"><rss:title>Grilled Peaches with Frozen Honey Custard</rss:title><rss:link>http://www.cheztse.com/dessert/2008/8/4/grilled-peaches-with-frozen-honey-custard.html</rss:link><dc:creator>Tselani</dc:creator><dc:date>2008-08-04T21:36:53Z</dc:date><dc:subject></dc:subject><content:encoded><![CDATA[Nothing could be simpler than peaches on the grill with a hint of brown sugar and a squeeze of lime.]]></content:encoded></rss:item><rss:item rdf:about="http://www.cheztse.com/dessert/2008/8/4/blackberry-sorbet-with-lime.html"><rss:title>Blackberry Sorbet with Lime</rss:title><rss:link>http://www.cheztse.com/dessert/2008/8/4/blackberry-sorbet-with-lime.html</rss:link><dc:creator>Tselani</dc:creator><dc:date>2008-08-04T21:13:26Z</dc:date><dc:subject></dc:subject><content:encoded><![CDATA[Swap out the blackberries for raspberries, strawberries, or blueberries for a change of pace.]]></content:encoded></rss:item><rss:item rdf:about="http://www.cheztse.com/dessert/2008/6/6/berry-lemon-custard-cups.html"><rss:title>Berry Lemon Custard Cups</rss:title><rss:link>http://www.cheztse.com/dessert/2008/6/6/berry-lemon-custard-cups.html</rss:link><dc:creator>Tselani</dc:creator><dc:date>2008-06-06T23:36:05Z</dc:date><dc:subject></dc:subject><content:encoded><![CDATA[No only is this dessert simple it’s refreshingly light on a hot summer’s day. We’ve lightened the recipe by replacing some of the eggs with a little unflavored gelatin and using low fat buttermilk. If you don’t have buttermilk on hand, use low fat milk instead.]]></content:encoded></rss:item><rss:item rdf:about="http://www.cheztse.com/dessert/2008/6/4/strawberries-with-lemon-sabayon.html"><rss:title>Strawberries with Lemon Sabayon</rss:title><rss:link>http://www.cheztse.com/dessert/2008/6/4/strawberries-with-lemon-sabayon.html</rss:link><dc:creator>Tselani</dc:creator><dc:date>2008-06-04T01:24:30Z</dc:date><dc:subject></dc:subject><content:encoded><![CDATA[Sweet strawberries are a nice compliment to the acidity of the lemon.]]></content:encoded></rss:item><rss:item rdf:about="http://www.cheztse.com/dessert/2008/5/1/oatmeal-blueberry-crumble.html"><rss:title>Oatmeal Blueberry Crumble</rss:title><rss:link>http://www.cheztse.com/dessert/2008/5/1/oatmeal-blueberry-crumble.html</rss:link><dc:creator>Tselani</dc:creator><dc:date>2008-05-01T23:01:47Z</dc:date><dc:subject></dc:subject><content:encoded><![CDATA[What could be better than a fruit crumble that's actually good for you?]]></content:encoded></rss:item><rss:item rdf:about="http://www.cheztse.com/dessert/2008/5/1/molten-chocolate-cake.html"><rss:title>Molten Chocolate Cake</rss:title><rss:link>http://www.cheztse.com/dessert/2008/5/1/molten-chocolate-cake.html</rss:link><dc:creator>Tselani</dc:creator><dc:date>2008-05-01T22:57:40Z</dc:date><dc:subject></dc:subject><content:encoded><![CDATA[This recipe was inspired by the one from Gale Gand, Food Network star and pastry chef at the Chicago-based Tru. The batter can be made ahead, put into the molds, and kept in the refrigerator. Just add 3 or 4 minutes to the cooking time. This is also great served with a little vanilla frozen yogurt.]]></content:encoded></rss:item></rdf:RDF>
