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	<title>Zen Can Cook &#187; Dessert</title>
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	<link>http://www.zencancook.com</link>
	<description>Zen Chef&#039;s Recipes Blog</description>
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		<title>Yuzu-Curd Doughnuts</title>
		<link>http://www.zencancook.com/2011/03/yuzu-curd-doughnuts-2/</link>
		<comments>http://www.zencancook.com/2011/03/yuzu-curd-doughnuts-2/#comments</comments>
		<pubDate>Sun, 27 Mar 2011 16:12:00 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Fusion]]></category>
		<category><![CDATA[Japanese]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=6414</guid>
		<description><![CDATA[Since visiting Japan yuzu became my favorite citrus fruit with its amazing floral citrus fragrance that you can smell from across a room, and everytime I come across its unique smell I am reminded of the kitchen of Yoshimi Tanigawa in Kyoto where the juice and grated zest was used abundantly when we visited in the [...]]]></description>
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		<slash:comments>53</slash:comments>
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		<title>Chocolate-Caramel-Nougatine Tarts</title>
		<link>http://www.zencancook.com/2011/03/chocolate-caramel-nougatine-tarts/</link>
		<comments>http://www.zencancook.com/2011/03/chocolate-caramel-nougatine-tarts/#comments</comments>
		<pubDate>Mon, 21 Mar 2011 02:34:11 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Tart]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=5832</guid>
		<description><![CDATA[I spotted this recipe by Francois Payard a while back in a cookbook and what immediately drew my attention to it is the nougatine part. A nougatine is a confection similar to praline made from a light caramel mixed with crushed almonds or hazelnuts, it&#8217;s poured onto a baking sheet and when the mixture cools [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/03/chocolate-caramel-nougatine-tarts/feed/</wfw:commentRss>
		<slash:comments>39</slash:comments>
		</item>
		<item>
		<title>Chocolate Soufflé for Valentine&#8217;s Day</title>
		<link>http://www.zencancook.com/2011/02/chocolate-souffle-for-valentines-day/</link>
		<comments>http://www.zencancook.com/2011/02/chocolate-souffle-for-valentines-day/#comments</comments>
		<pubDate>Fri, 11 Feb 2011 00:33:37 +0000</pubDate>
		<dc:creator>zen_admin</dc:creator>
				<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Souffle]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=6228</guid>
		<description><![CDATA[Here&#8217;s for you, little lovebirds. A chocolate soufflé for two, served in a pot. How about that to impress your Valentine? Of course, I would avoid grandma&#8217;s rusted old pot and invest in a nice little copper saucepan but look around in your kitchen cabinets, you may already have something perfect for the occasion. I [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/02/chocolate-souffle-for-valentines-day/feed/</wfw:commentRss>
		<slash:comments>22</slash:comments>
		</item>
		<item>
		<title>Paris-Brest</title>
		<link>http://www.zencancook.com/2011/01/paris-brest/</link>
		<comments>http://www.zencancook.com/2011/01/paris-brest/#comments</comments>
		<pubDate>Tue, 11 Jan 2011 04:49:50 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Cake]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=5898</guid>
		<description><![CDATA[A Paris-Brest is a traditional French pastry named after an old bicycle race between Paris and the city of Brest in Brittany. The pastry was created in 1910 and its circular shape is meant to represent the wheel of a bicycle. However, it is NOT meant to be used as a spare tire. You&#8217;ve be [...]]]></description>
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		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Galette des Rois (King Cake)</title>
		<link>http://www.zencancook.com/2011/01/galette-des-rois-king-cake/</link>
		<comments>http://www.zencancook.com/2011/01/galette-des-rois-king-cake/#comments</comments>
		<pubDate>Wed, 05 Jan 2011 03:52:44 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Cake]]></category>
		<category><![CDATA[Dessert]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=5868</guid>
		<description><![CDATA[One of my childhood favorite, a galette des rois is a golden circle of buttery puff pastry filled with almond frangipane, and it is as simple as it is delicious. Inside the cake is a tiny figure or charm called la fève ; the person who gets the charm in his slice is crowned king, [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2011/01/galette-des-rois-king-cake/feed/</wfw:commentRss>
		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Orange Soufflé with Grand-Marnier</title>
		<link>http://www.zencancook.com/2010/12/orange-souffle-with-grand-marnier/</link>
		<comments>http://www.zencancook.com/2010/12/orange-souffle-with-grand-marnier/#comments</comments>
		<pubDate>Sun, 12 Dec 2010 17:37:35 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Fruit]]></category>
		<category><![CDATA[Soufflé]]></category>
		<category><![CDATA[Souffle]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=5686</guid>
		<description><![CDATA[Have you ever found yourself craving a dessert after a nice hearty meal on a cold winter day to realize you don&#8217;t have anything besides a few oranges in a basket? I love oranges, and there&#8217;s nothing wrong with simply slicing an orange for dessert but sometimes you feel like you&#8217;ve been working hard and [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/12/orange-souffle-with-grand-marnier/feed/</wfw:commentRss>
		<slash:comments>39</slash:comments>
		</item>
		<item>
		<title>Project Food Blog: &#8220;The Next Food Blog Star&#8221; &amp; Tarte Fine aux Pommes to bribe the judges</title>
		<link>http://www.zencancook.com/2010/09/project-food-blog-the-next-food-blog-star-tarte-fine-aux-pommes-to-bribe-the-judges/</link>
		<comments>http://www.zencancook.com/2010/09/project-food-blog-the-next-food-blog-star-tarte-fine-aux-pommes-to-bribe-the-judges/#comments</comments>
		<pubDate>Sun, 19 Sep 2010 13:11:29 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Fruit]]></category>
		<category><![CDATA[Tart]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=5199</guid>
		<description><![CDATA[I&#8217;m entering this post to Foodbuzz&#8217;s &#8220;Project Food Blog 2010: The Next Food Blog Star&#8221;. Voting for me will guarantee you many years of good apple karma. You know, that&#8217;s the exact opposite of rotten apple karma. That&#8217;s when you&#8217;re about to take a bite and a little worm comes out and look at you [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/09/project-food-blog-the-next-food-blog-star-tarte-fine-aux-pommes-to-bribe-the-judges/feed/</wfw:commentRss>
		<slash:comments>61</slash:comments>
		</item>
		<item>
		<title>Pêche Melba</title>
		<link>http://www.zencancook.com/2010/09/peche-melba/</link>
		<comments>http://www.zencancook.com/2010/09/peche-melba/#comments</comments>
		<pubDate>Fri, 10 Sep 2010 02:37:48 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Fruit]]></category>
		<category><![CDATA[Ice-Cream]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=5114</guid>
		<description><![CDATA[Pêche Melba was created by famed chef Auguste Escoffier in 1892 for opera singer Nellie Melba after she performed in Wagner’s opera Lohengrin at London’s Covent Garden. The lovely Ms. Melba was staying at the Savoy Hotel in London and sent Escoffier a pair of tickets to come see her sing that night. To celebrate [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/09/peche-melba/feed/</wfw:commentRss>
		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Lemon Verbena Poached Apricots with Fresh Ricotta Ice Cream &amp; Blackberry syrup</title>
		<link>http://www.zencancook.com/2010/08/lemon-verbena-poached-apricots-with-fresh-ricotta-ice-cream-blackberry-syrup/</link>
		<comments>http://www.zencancook.com/2010/08/lemon-verbena-poached-apricots-with-fresh-ricotta-ice-cream-blackberry-syrup/#comments</comments>
		<pubDate>Mon, 30 Aug 2010 23:44:22 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Fruit]]></category>
		<category><![CDATA[Ice-Cream]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=5000</guid>
		<description><![CDATA[It&#8217;s been a heck of a week out here in the Hamptons with lots of dinner parties and fancy guests staying over at Big Bossman&#8217;s house. The abundance of fresh produce around me has been boosting my creativity but this dessert is one of the only thing i had the time to photograph in the [...]]]></description>
		<wfw:commentRss>http://www.zencancook.com/2010/08/lemon-verbena-poached-apricots-with-fresh-ricotta-ice-cream-blackberry-syrup/feed/</wfw:commentRss>
		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>Green Fig Tart with Fig-Balsamic Glaze</title>
		<link>http://www.zencancook.com/2010/08/green-fig-tart-with-fig-balsamic-glaze/</link>
		<comments>http://www.zencancook.com/2010/08/green-fig-tart-with-fig-balsamic-glaze/#comments</comments>
		<pubDate>Mon, 16 Aug 2010 00:36:17 +0000</pubDate>
		<dc:creator>zenchef</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Fruit]]></category>
		<category><![CDATA[Tart]]></category>

		<guid isPermaLink="false">http://www.zencancook.com/?p=4937</guid>
		<description><![CDATA[I wasn&#8217;t planning to post this recipe. Why? Well, because there&#8217;s no big mystery to it and you could probably figure it out just from looking at the pictures. Plus, i&#8217;m lazy. Okay, make that the main reason. Here&#8217;s the story, a layer of frangipane goes on top of crisp and buttery rounds of puff [...]]]></description>
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		<slash:comments>29</slash:comments>
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