Desserts – Due Sorelle

Lemon-scented Carnaroli risotto with Parmesan, served with dill and Parmesan meatballs and a dill and basil pesto.

Blood oranges macerated with sugar, mint and vanilla, spooned over vanilla gelato with Gold Label balsamic and olive oil.

Grandma Foster's apple pie: Honey Crisp and Granny Smith apples with brown sugar, cinnamon and butter under a proper crust.

Brown butter, whiskey and three cups of pecans in a blind-baked shell. Richer and less cloying than the pecan pie you grew up with.

Nuts tumbled in melted sugar with cardamom, ginger and a pinch of chili. Sweet, savory, and dangerous to leave within reach.

Honey lemonade with vodka and white balsamic condiment, served over a large cube with a dehydrated lemon wheel.

Chuck roast braised for twenty hours until it falls apart, folded through tomato sauce and served over pappardelle. Long on time, short on effort.

Brown butter, two sugars and real chocolate chunks, finished with flaky sea salt. Makes two dozen, and they rarely last a day.