Desserts

I have learned from my French friends and neighbors that simple, seasonal farmhouse desserts are usually the best ending to a meal. Cheese often plays a major role in these modest finales. For example, I like to sweeten goat cheese, ricotta, or fromage blanc with honey or sugar and combine it with fresh fruit—blood oranges in winter, strawberries in spring. For a more elaborate dish, I bake cheese into a tart or a rustic galette, or whip up a classic cheesecake.