Porcupine Pretzel Pear
Pear
Pretzel Sticks
1 Black Grape
2 mini chocolate chips
Nibble Board
Cherry, Orange & Rye Hand Pies
Cherry, Orange & Rye Hand Pies
For the dough
1 1/4 cups all-purpose flour
1 1/4 cups rye flour
1 teaspoon kosher salt
1 teaspoon granulated sugar
2 sticks unsalted butter, cubed and freezer-cold
1 large egg
1/3 cup ice water
1/4 cup apple cider vinegar
For the filling and to finish the pies
1 1/2 cups cherry compote or preserves
1 tablespoon Contratto or other earthy orange liqueur
1/4 teaspoon freshly grated nutmeg
1/2 orange, zested
1/2 teaspoon cornstarch
1 pinch kosher salt
1 handful Demerara sugar, for sprinkling
1 large egg, beaten and mixed with 1 tablespoon water or milk for egg wash
In a glass measuring cup, combine water and vinegar together, and add a few ice cubes. To a large mixing bowl, add the all-purpose flour, rye flour, salt, and sugar and stir to combine. Using a pastry blender, cut in the butter, just until pea-sized bits remain. Add the egg and cut in to incorporate. Drizzle the vinegar-water mixture a little at a time, cutting the liquid into the dough, pausing to check and see if dough holds together when squeezed between your fingers. Use only as much liquid as is needed for the dough to come together without crumbling. Alternatively, pulse together dry ingredients in the bowl of a food processor to combine. Add the butter and pulse at intervals, until pea-sized bits form. Add the egg and pulse. Run the processor at intervals while drizzling the vinegar-water mixture, until a cohesive dough forms. As you would in the pastry blender method, test by squeezing a clump between your fingers. Divide dough evenly onto two segments of plastic or bees wrap. Use the wrap as a barrier to limit how much you handle the dough: Hold opposite ends and press to form the dough into a mass. Flatten it into a disc, wrap securely, and repeat with remaining dough. Refrigerate pastry for at least 20 minutes to allow the dough to relax. This step can be done up to 3 days in advance. In a medium bowl, combine all ingredients for the filling and stir until uniform. Remove pastry from the refrigerator 15 minutes before attempting to work it. Roll pastry to 1/8-inch thick. Use a 3-inch round cookie cutter to cut discs into the pastry, dipping the cutter into flour in between and tapping off any excess flour as you go. Combine scraps and re-roll until you’re left with no more dough (you should get about 40 rounds). Spoon tablespoons of the fruit mixture into the center of half the pastry discs (about 20). Working one at a time, wet the periphery of each un-filled disk with your index finger, then secure onto the preserve-topped base. Work from opposite sides to gently seal the entire edge, using the flat of your fingers. With a fork, crimp the edge of each hand pie, overlapping one tine as you work around the circumference. It helps to dip the tines into flour between each round so they don’t stick as you work. If the pastry drags at any point, chill for 10 minutes in the refrigerator and then continue where you left off. Chill the filled and crimped pies for 20 minutes. With a sharp paring knife, score an “X” into the center of each pie for venting. Paint each pie with eggwash and sprinkle with Demerara sugar. Freeze the pies for 4 hours and as long as overnight. When you’re ready to bake the hand pies, heat oven to 400ºF. Arrange hand pies on two parchment-lined baking sheets and bake for 30 minutes. Rotate pans and swap racks for the last 5 to 10 minutes, or until pies are deeply golden. It is okay if preserves leak—think of it as a fruit leather cook’s treat. Once the pies are baked, cool them on wire racks for 15 to 20 minutes. They’ll be ready to eat or wrap for gifting.
Pretzel Pop Snakes
10 pretzel rods
10 oz. yellow-green Candy Melts (or color of choice)
1 red Fruit Roll-Ups
4 green/blue Fruit Roll-Ups
20 – 3/8 inch round yellow candy eyes
tall glass
spatula or spoon
parchment paper lined baking sheet
pizza cutter or kitchen scissors
optional, a small “Y†alphabet cookie cutter
Toasted Marshmallow & Malt Milkshake
1/2 C. mini marshmallows
2-4 tsp. milk
2 tsp. malted milk powder
2 tsp. marshmallow creme
2 C. vanilla ice cream
Place the mini marshmallows on a sheet pan and stick under the broiler until lightly golden brown and toasted. This goes quickly, in a matter of about 30 seconds, so watch them carefully. Place 2 tsp. milk, the malted milk powder, and the marshmallow creme in a blender. Blend for 30 seconds until everything has dissolved and mixed together. Add the ice cream and half the marshmallows, and blend until mixed. Serve with the remaining toasted marshmallows on top.
Coriander Blackberry Ice Cream
I think the best way to crush the coriander seeds is to place them in a heavy-duty bag and crack them with a heavy object, like a rolling pin. You could also use a mortar and pestle, but don’t crush too much.
2 C. whole milk
1 ¼ C. heavy cream
2/3 C. cane sugar
1/8 C. light corn syrup
1 1/2 T. crushed coriander seeds
1 T. plus 1 tsp. cornstarch
1 ½ oz. cream cheese, softened
1/8 tsp. kosher salt
1/4 to 1/2 C. blackberry sauce (see below)
Warm 1 C. milk, sugar, corn syrup, cream, and coriander seeds in a medium saucepan. Once warm (do not boil) remove from heat, cover and let steep at room temperature for one hour. When steeping is almost complete, fill a large bowl with ice water. In a small bowl, mix 2 T. the milk with the cornstarch. In a medium bowl, whisk the cream cheese and salt until smooth. After steeping is complete, add remaining milk and begin rewarming over medium heat. Bring milk mixture to a boil. Cook over moderate heat for about 4 minutes to remove some moisture. Remove from heat and off heat gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened (draw a line on a spoon), about 1 minute. Gradually pour the hot milk mixture through a sieve into the cream cheese and whisk until smooth. Pour into a gallon bag, seal tightly, and set baggie in the ice water bath, cover with some ice, and let stand until cold, about 20 minutes or longer. Once ice cream base is chilled, pour ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions. Spoon a layer of blackberry sauce (see below) into a container and lightly spoon a layer of ice cream on top. Continue to alternate layers of sauce and ice cream until the container is full; drizzle a little more sauce on top. Do not swirl with a spoon. Press a sheet of plastic wrap directly onto the surface of the ice cream (to prevent ice crystals) and close with an airtight lid. Freeze until firm, at least 4 hours.
Blackberry sauce
Sauce can be prepared in advance and frozen until ready to use.
2 C. blackberries, fresh or frozen
1 C. sugar
Place both ingredients in a small saucepan over medium heat. Stir occasionally. Berries will soon begin to release their juice, keep stirring to combine juice and sugar. Simmer until sugar is dissolved and most juice has been released from berries, about 8 minutes. Cool completely before adding to ice cream.
Rhubarb Cake
Rhubarb Cake
4 medium Eggs
1 ¼ C. Sugar
¾ C. Oil (neutral taste, not cold pressed)
¾ C. Carbonated Orange Soda
2 ¼ C. Flour
3 T. Cocoa Powder
1 T. Baking Powder
8 stalks Rhubarb
2 C. Sour Cream
4 Eggs
1/3 C. Sugar
Preheat oven to 400. Prepare Jellyroll Pan. Clean, peel and cut Rhubarb into small pieces. Beat eggs and sugar until light and creamy. Add oil and orange drink. Briskly stir in flour mixed with baking powder and cocoa. Spread out batter in prepared pan and bake 15 minutes in lower third of oven. Meanwhile, mix sour cream, eggs and sugar for the topping. Fold in rhubarb. Spread topping over cake after 15 minutes; bake an additional 15-20 minutes.
Peachy Parrot
2 Peaches
1 Square Marshmallow
2 Chocolate Chips
1 Pretzel Stick
You cut the peaches in half. Place one half on a plate for the body. Place the other half on the plate for the head. Take another peach half and slice it. Place the slices on the sides for the wings. Take the other half and cut that half in another half. Cut thin slices to make the feathers on the bottom. Take the other half and cut out a beak, top feathers, and feet. Cut the eyes out of the square marshmallow with kitchen scissors. Place on 2 chocolate chips for the pupils. We place the parrot on a pretzel stick.
Keebler Soft Batch Cookies
1 Pound Butter softened
2 Eggs
2 T. Molasses
2 Tsp. Vanilla extract
1/3 C. Water
1 1/2 C. Granulated sugar
1 1/2 C. Packed brown sugar
1 Tsp. Baking powder
1 1/2 Tsp. Baking soda
1 Tsp. Salt
5 C. All purpose flour
6 Ounce Semisweet Chocolate Chips
Preheat the oven to 375. Cream the butter, eggs, molasses, vanilla and water in a medium bowl. In a large bowl sift together the sugars, baking powder, baking soda, salt and flour. Combine the moist mixture with the dry mixture add the chocolate chips. Shape the dough into 1 inch balls and place them 1 inch apart on an ungreased cookie sheet. Bake for 8 minutes or until light brown around edges.
Sopapillas
4 C. flour
2 tsp. baking powder
2 tsp. salt
2 T. shortening, lard or butter
1-1/4 C. water
Oil, for frying
Honey, Cinnamon Sugar, Whipped Cream, and / or Strawberry Syrup, for serving
Sift together dry ingredients. Add shortening and water and knead until smooth. Put into plastic bag and let stand for 2 hours. Roll very thin and cut into small triangles. Fry in deep fat heated to 375 degrees until golden brown. Turn once. Drain on paper towels and serve with honey or strawberry syrup and whipped cream or sprinkle with cinnamon sugar.
Poached Anjou Pears with Cinnamon Perfume, Pecans and Strawberry Sauce
2 Anjou pears
2 C. port wine
½ cinnamon stick
1 star anise
1 oz. pecans
4 oz. strawberries, washed, stemmed and diced
1 oz. water
1 T. honey
Pears: Peel, core and slice pears into large wedges. In a sauce pot, add pears, wine, cinnamon and star anise. Place on burner and bring to a boil. Turn down to a simmer and allow to braise for about 12 minutes. The wine will absorb into the pears. While pears are braising, begin the sauce. The pears should be fully cooked and all of the alcohol should have cooked out of the wine. Sauce: In a blender, add strawberries and water. Puree until smooth. Strain this liquid through a strainer into a saucepan. Add honey and bring to a boil. Reduce until sauce consistency. To Plate: Arrange pears in the center of the plates, surround with strawberry sauce and top with pecans.
Red Velvet Cheesecake
1 1/2 C. chocolate cookie crumbs
1/4 C. butter, melted
1T. sugar
3 pkg. (8 oz. each) cream cheese, softened
1 1/2 C. sugar
4 large eggs, lightly beaten
3 T. unsweetened cocoa
1 C. sour cream
1/3 C. buttermilk
2 tsp. vanilla extract
1 tsp. white vinegar
2 bottles (1 oz. each) red food coloring
1 pkg. (3 oz.) cream cheese, softened
1/4 C. butter, softened
2 C. confectioner’s sugar
1 tsp. vanilla extract:
Combine cookie crumbs, 1/4 C. melted butter and 1 Tsp. sugar. Press into 9-inch spring-form pan. Beat 3 packages of cream cheese with 1 1/2 C. sugar for 1 minute. Add eggs, cocoa, sour cream, buttermilk, vanilla, vinegar and food color. Mix on low speed jut until fully combined. Pour into prepared crust. Bake at 325° for 10 minutes. Reduce heat to 300°. Bake 1 hour and 15 minutes until center is firm. Cool on wire rack 30 minutes. Cover and chill 8 hours.
Beat 3 oz. cream cheese and 1/4 C. of butter until smooth. Gradually add powdered sugar and vanilla. Spread over cheese cake. Remove sides of pan. Garnish.
Bacon-Blueberry Ice Cream
1 C. whole milk
¼ tsp. salt
¾ C. sugar
2 C. heavy cream
5 large egg yolks
1 tsp. pure vanilla extract
¾ pound bacon, cooked crisp, drained and crumbled
2 slices bacon, uncooked
1 pint blueberries, smashed
Set up an ice bath by placing ice and water into a large bowl and setting a smaller bowl on top. Pour the cream into the smaller bowl and set a strainer over the small bowl. Whisk the egg yolks in a large bowl and set near the stove, with a whisk, ladle and rubber spatula handy. Heat the milk, salt, sugar, and the 2 slices of bacon in a saucepan until it starts to simmer. Slowly ladle half of the milk into the eggs, whisking as you go. This will temper the eggs and keep them from scrambling. Pour the egg mixture into the saucepan with the remaining milk and use the rubber spatula to stir, making sure to scrape the bottom and sides of the pan. Continue to cook in this manner until the mixture thickens and you see the first bubbles appear, indicating that it’s starting to boil. (Remember to never stop stirring during this step or you will wind up with scrambled eggs!) Immediately pour the custard through the strainer into the cream and stir to combine. Add the vanilla extract and the smashed blueberries and refrigerate for at least 2 hours, and preferably overnight. Pour the mixture into the canister of an ice cream maker, and freeze according to the manufacturer’s instructions, adding the crumbled bacon halfway through the process.
Mexican Hot Chocolate Sables
2 3/4 C. all-purpose flour
1/3 C. unsweetened cocoa powder (I used Scharffen Berger natural unsweetened)
1 T. espresso powder
10 ounces unsalted butter (2 ½ sticks), at room temperature
2/3 C. granulated sugar
1 tsp. salt
1 tsp. vanilla extract (I use Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract)
4 ounces bittersweet chocolate, finely chopped
Cookie Coating
1/4 C. granulated sugar
1 T. ground cinnamon
1/4 – 1/2 tsp. chili powder, to taste
Sift the flour, cocoa powder and espresso powder together in a medium bowl. Put the butter in the bowl of a mixer fitted with a paddle attachment and beat at medium speed until the butter is soft and creamy. Add the sugar, salt and vanilla extract and beat for another 1 or 2 minutes. Reduce the speed to low and add the sifted dry ingredients in three additions. Mix only until the dry ingredients are incorporated. Mix in the chopped chocolate. Work the dough as little as possible for the best texture. Turn the dough out onto a smooth work surface and divide in half. Working with one half at a time, shape the dough into a log that is about 2 inches in diameter. Wrap the logs in plastic wrap and chill them for at least 3 hours. (Wrapped airtight, the logs can be refrigerated for up to 3 days or frozen for 1 month.) Mix together the sugar, cinnamon and chili powder coating and set aside. Center a rack in the oven and preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone mats. Working with a sharp, thin-bladed knife, slice the dough into 1/2-inch thick rounds. Gently submerge each dough round in the mixture of sugar, cinnamon and chili powder, turning over a few times until fully coated. Place cookies on prepared baking sheets, leaving an inch of space between them. Bake only one sheet at a time. Keep the second baking sheet of cookies in the refrigerator until ready to bake. Bake cookies for about 15 minutes, until slightly firm to the touch. Transfer the sheet to a cooling rack and let the cookies rest, on the sheet, for about 5 minutes. Note: If the cookies spread a bit, and the edges look ragged, use the appropriate sized round cookie cutter to cut away the edges and even them out while still warm. Gently transfer the cookies to a cooling rack and allow to cool completely. Repeat with the second sheet of cookies. Baked cookies will stay fresh in an airtight container for 2-3 days.
Peachy Piggy
1 Peach
Raisins
Start out by washing your peach & then cutting it in half using a knife. Cut a little bit more from one half. This will be the head & you will use the cut off slice to make the ears, nose, & feet. Cut raisins in half to make the nostrils, mouth, eyes, & tail. Place raisins on the bottom of your plate to look like mud.
Creamsicle Fudge
1 1/2 c. white chocolate chips
1 c. marshmallow creme
1 1/2 c. sugar
1/2 c. evaporated milk
6 T. butter
1 T. vanilla
4 t. orange zest
orange food coloring
Line a 9×5-inch loaf pan with foil, then coat with cooking spray. Place chocolate chips and marshmallow creme in a mixing bowl. In a small pan, combine sugar, evaporated milk, and butter. Bring to a boil over medium-low heat and boil for four minutes, stirring constantly. Add the sugar mixture to the chocolate chips and marshmallow creme, then stir until smooth. Mix in the vanilla. Remove one C. of mixture and set aside. Add zest and food coloring to the remaining mixture. Pour half of the orange mixture into the prepared loaf pan and smooth the top until it’s evenly distributed. Freeze for five minutes. Remove from freezer and spread white mixture evenly on top, then place back in the freezer for five more minutes. Spread remaining orange mixture over the top, then place in the refrigerator until firm, at least two hours. Use the foil to lift the fudge from the pan and onto a cutting surface. Cut into 32 one-inch squares, but keep refrigerated until ready to serve.
Ev’s Skorpas
These versatile cookies are best described as Swedish Biscotti. They are not as jaw-snapping hard as their Italian cousins which often taste delicious, but require a serious drowning in coffee to prevent shattering the cookie upon taking a bite. Skorpa on the other hand are made with butter, which promotes a tender crumb; so while they are toasted in the oven to dry them to a pleasant crispiness, they remain very easy to bite. They make a wonderful complement to a strong cup of coffee or cappuccino, which is of course the only way a true Swede would eat them.
1/2 C. (1/4 lb.) butter, cut into chunks, at room temperature
1 C. plus 2 T. sugar
2 large eggs
1 tsp. almond extract
3 C. all-purpose flour
1 T. ground cardamom (see note above)
2 tsp. baking powder
1/3 C. half-and-half
1 large egg white
1/4 C. slivered almonds
In a bowl, with a mixer on medium speed, beat butter and 1 C. sugar until well blended. Beat in the 2 whole eggs and the almond extract until completely incorporated, scraping down the sides of the bowl as necessary. In a small bowl, stir together flour, cardamom, and baking powder; stir or beat into butter mixture along with half-and-half (dough will be stiff). Divide dough equally between two buttered and floured 9- by 5-inch loaf pans and spread or pat level. Beat the egg white until foamy and brush over tops of dough. Sprinkle evenly with the almonds and remaining 2 T. sugar. Bake in a 350° oven until tops are golden, 25 to 30 minutes. Let cool on a rack for 5 minutes, then invert pans to release loaves onto rack. Let stand until cool enough to handle, about 20 minutes. With a serrated knife, cut loaves crosswise into 3/4-inch-thick slices and arrange on a 10- by 15-inch baking sheet. Return to a 325° oven and bake until golden brown and firm to the touch, about 25 minutes longer. Let cool completely. Store airtight for up to 2 weeks.
Blackberry-Black Tea Sorbet
1 1/2 pounds rinsed blackberries
2 cups brewed black Darjeeling or Assam tea
1 1/4 cups sugar
In a blender, whirl blackberries until puréed. Pour through a fine strainer into a bowl, pressing pulp with a spatula to extract as much juice as possible; you should have 2 cups purée. Discard solids. Whisk tea and sugar into purée. Cover and chill until cold, at least 3 hours or up to 1 day. Freeze in an ice cream maker (at least 1 1/2-qt. capacity) according to manufacturer’s instructions until machine stops or dasher is hard to turn. Transfer sorbet to an airtight container and freeze until firm, about 3 hours.
Jasmine-Honey Sherbet
3 1/2 cups warm brewed green jasmine tea
3/4 C. half-and-half
3/4 C. honey
1/4 C. sugar
1/8 tsp. lemon juice
In a large bowl, whisk together the tea, half-and-half, honey, sugar, and lemon juice. Cover and chill until cold, at least 3 hours or up to 1 day. Freeze in an ice cream maker (at least 1 1/2-qt. capacity) according to manufacturer’s instructions until machine stops or dasher is hard to turn. Transfer sorbet to an airtight container and freeze until firm, about 3 hours.
Sabrina’s Fruit Cobbler
Sabrina’s Fruit Cobbler
2 to 3 cups of your favorite fruit (blackberries, peaches, blueberries, cherries (you can use fresh or frozen)
1 1/2 cups of sugar, divided
1 stick of sweet butter (NOT margarine)
juice of one lemon
2 cups self rising flour, sifted
2 cups heavy whipping cream
Mix the fruit, 3/4 cups of sugar, and the lemon juice in a bowl and set aside. Be sure to stir well! Melt the stick of butter in a deep casserole baking dish in the oven. Mix the flour and remaining sugar together and stir in the whipping cream. Pour the batter over the melted butter in the casserole dish and then pour the fruit mixture on top of the batter. DO NOT STIR after either step! Bake your cobbler at 350 degrees until the cobbler rises to the top and is golden brown and firm to the touch.
Meringue Snowmen & Trees
3 egg whites, at room temperature
3/4 C. sugar
1/2 tsp. cream of tartar
1/4 tsp. salt
Assorted soft food gel colors
1/2 tsp. each peppermint and lemon or orange extract
Royal Icing:
2 cups confectioners’ sugar
1 1/2 T. powdered egg whites
6 T. water
Decorations:
Small red, orange and blue candies, gumdrops, assorted fruit roll-ups
Position racks in second and third levels in oven. Heat oven to 200 degrees F. Line 2 baking sheets with nonstick foil. Beat egg whites, 2 T. of the sugar, cream of tartar and salt at medium speed in a small bowl until frothy. Increase speed to high; beat until soft peaks form. Gradually beat in remaining sugar until stiff and glossy peaks form, about 5 minutes. Divide in half. Color half with 2 to 3 drops green food color and beat in peppermint extract. Beat lemon or orange extract into other half. Transfer green meringue to a large pastry bag fitted with a large star tip. Pipe meringue into 15 2-1/2-inch stars, spacing about 1-inch apart on prepared baking sheet. Using slightly less pressure on pastry bag, pipe 15 1-inch stars. Using even less pressure, pipe 15 3/4-inch stars. Bake green meringue at 200 degrees F for 45 minutes. Meanwhile, place white meringue in a second large pastry bag fitted with a coupler. Pipe 12 1-1/2-inch balls on prepared baking sheet, using a slightly wet fingertip to coax meringue into shape if necessary. Affix a #12 large round tip to coupler; pipe 12 1-inch rounds. Remove tip and replace with a #10 medium round tip. Pipe 12 small rounds. After green meringue has baked for 45 minutes, add white meringue and bake another 1 hour and 15 minutes until firm and dry. Turn and reverse sheets halfway through. Turn oven off; let meringues sit in oven 1 hour. Remove baking sheets to wire racks to cool 10 minutes. Carefully lift meringues directly to rack.
Royal Icing: In a bowl, mix sugar, powdered egg whites and water; beat on high for 7 minutes until thick and fluffy.
Assemble snowmen, using icing as glue: Beginning with a large ball as a base, attach a medium and a small ball as body and head with dabs of icing. Repeat with remaining meringues. Decorate as desired, using icing to attach candies. Color some of the Royal Icing black and some of it orange to fashion eyes, mouths and carrot noses. Create hats out of gumdrops and mufflers from fruit roll-ups.
Assemble trees, using icing as glue: Stack 2 or 3 graduated stars on top of each other or leave unstacked for shrubs
Dehydrator: Watermelon Candy
Watermelon becomes as sweet as candy when dehydrated and the sugars intensified. Watermelon being mostly water, it will shrink up mightily.
Watermelon
Cut watermelon and remove flesh from rind. Cut flesh into ¼†thickness and remove as many seeds as you can. Place on lined dehydrator trays and dehydrate at 135 for 18-24 hours, or until it is as dry as you like it. Dry less for a chewy snack, more for a crisp version. Store in airtight container.
Brown-Eyed Susan Cake
In the 1950s, garden-themed cakes started cropping up in cookbooks like wildflowers and took on names such as chrysanthemum and pink azalea. The Brown-Eyed Susan Cake, with the flavors of orange and chocolate, is one of our favorites from this period.
1 recipe yellow cake batter for two 9-inch pans
5 ounces unsweetened chocolate, melted
2 teaspoons grated zest plus 1 tablespoon juice from 1 orange
4 cups vanilla buttercream frosting*
Yellow food coloring (optional)
Semisweet chocolate chips
Candied orange peel
For the cake layers: Divide batter between two bowls. Stir 2 ounces melted chocolate into one bowl and orange zest into second bowl. Drop batter by spoonfuls into two greased 9-inch cake pans, alternating between chocolate and orange batters. Bake on middle rack in 350-degree oven until toothpick inserted in center comes out with a few crumbs attached, 20 to 25 minutes. Cool for 5 minutes, then turn layers out onto racks to cool completely.
For the frosting: Divide frosting between two bowls. Stir remaining 3 ounces melted chocolate into one bowl and orange juice into second bowl. Add 2 drops yellow food coloring (if using) to bowl with orange frosting.
To assemble: Spread chocolate frosting between cake layers and on sides of cake. Coat top of cake with orange frosting and decorate with chocolate chips and candied orange peel to resemble flowers.
Flaming Bananas Foster with Vanilla Ice Cream and Honey Sea Salt Peanuts
1 cup roasted unsalted peanuts
1 cup honey
Sea salt
4 tablespoons unsalted butter
1/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
6 firm bananas, sliced
6 to 8 scoops good quality vanilla ice cream
4 tablespoons dark rum (recommended: Myers’s)
Combine the peanuts and honey in a small bowl and season with salt, to taste. Set aside.
In a large skillet over medium heat, add the butter, sugar and cinnamon, stirring to combine until the sugar melts, about 3 minutes. Add the bananas and sauté until a thick caramel coats the bananas and they begin to soften, about 3 to 5 minutes. Divide the ice cream evenly among serving bowls, spoon honey nuts over the ice cream and top with a light sprinkle of sea salt. Add the rum to the pan with the bananas and carefully ignite with a torch lighter, match, or by gently tipping the pan into the burner flame. Shake the pan until the flames subside. Spoon the bananas over ice cream and peanuts and serve.
WIW: Quick Pumpkin Custard
WIW: Quick Pumpkin Custard
4 T. graham cracker crumbs, plus more for serving
2 T. all-purpose flour
1 tsp. cinnamon
1/2 tsp. ground ginger
Pinch grated nutmeg
1/4 tsp. salt
1/2 C. packed brown sugar
4 oz. cream cheese, room temperature
1 large egg
1/2 C. pumpkin puree (from one 15-oz. can)
Nonstick cooking spray
Whipped cream or vanilla ice cream, for serving
Preheat waffle iron. (If it has temperature adjustment, set it to medium.) In large bowl, thoroughly combine graham cracker crumbs, flour, cinnamon, ginger, nutmeg, salt, and brown sugar. Add cream cheese, egg and pumpkin and stir until well blended and smooth. Spray both sides of waffle iron with nonstick spray and place about 1/2 C. of batter onto each section of waffle iron. Cook until just starting to brown, about 3 minutes. The finished product will still be soft when done and will firm up slightly as it cools. Remove from waffle iron and repeat previous step with any remaining batter. Serve warm topped with whipped cream or vanilla ice cream, dusted with graham cracker crumbs.
Mini Monster Fridge Cakes
Mini Monster Fridge Cakes
¾ stick unsalted butter
1/3 cup corn syrup
1 cup plus 1 T. bittersweet chocolate chips
3 T. superfine sugar
1/2 cup finely chopped dried apricots
1 1/2 cups crushed graham crackers
1 cup crispy rice cereal
1/2 cup plus 1 T. milk chocolate chips
Decorations: M&Ms, Edible Eyes, Writing Icing Pens
Line a 9 in square baking pan with parchment paper. Put the butter, corn syrup, bittersweet chocolate and sugar in a saucepan over a low heat and stir until melted, then add the apricots, crushed graham crackers and crispy rice cereal. Stir to coat the biscuits and crispy rice in the sticky mixture, then spoon into the baking pan and level the top. Cover and chill in the refrigerator for 1-2 hours until firm. Once firm, melt the milk chocolate in a heatproof bowl over a pan of simmering water (making sure the bottom of the bowl isn’t touching the water). Spread the milk chocolate over the chilled cake mixture and smooth the top. Put back into the refrigerator for 30 minutes until set firm, then remove from the baking pan and slice into 12 small rectangular pieces. Stick edible eyes on each rectangle with icing pens, decorate the body with M&M’s and draw on an icing mouth.
“The Greatest!” Pound Cake
“The Greatest!” Pound Cake
2 C. all-purpose flour
¾ tsp. salt
¾ tsp. baking powder
2/3 C. (13 T.) unsalted butter
1 C. granulated sugar
1 tsp. finely grated lemon or orange zest (optional)
Preheat oven to 325° and grease a 8½- by 4½- by 2½-inch loaf pan. Sift together flour, salt, baking powder and set aside. Using an electric mixer, cream butter and sugar until light and fluffy. Add citrus zest and 2 unbeaten eggs, 1 at a time, and beat well. Add vanilla and nutmeg to milk. Then, slowly mix dry ingredients into batter alternately with milk. Do not over mix or the cake will become tough. When just combined, pour into loaf pan and bake until golden brown and a skewer inserted into the middle comes out clean, about 1½ hours. Cool on a rack 10 minutes before removing from pan.
Rhubarb Pie
Rhubarb Pie
4 C. chopped ripe rhubarb
1 C. white sugar
1/3 C. brown sugar
1 tsp. cinnamon (optional)
6 T. flour
1 T. butter
1 recipe for a 9” double-crust pie
Preheat oven to 450. Combine sugars and flour. Sprinkle ¼ over the crust in the pie plate. Pile the rhubarb over the mixture. Sprinkle with the remaining mixture. Dollop small pieces of butter over the rhubarb sprinkled with sugar. Cover with the top crust and flute edges. Place in the lowest rack in the oven and bake for 15 minutes. Reduce the oven temp to 350 and continue to bake for 40-45 minutes. Serving with ice cream is a must!
Caramelized Banana Upside-Down Cake
Caramelized Banana Upside-Down Cake
1/4 cup unsalted butter
1/3 cup light brown sugar
4 large bananas, just ripe, sliced lengthwise
1/4 teaspoon table salt
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon table salt
1/2 cup vegetable oil
1 cup granulated sugar
2 teaspoons pure vanilla extract
1 large egg
1 large egg yolk
1 cup buttermilk, room temperature
Preheat the oven to 350° F. Melt the butter in a 10-inch cast iron skillet over medium heat. Add the brown sugar and salt and cook until melted, stirring occasionally. Remove from the heat and decoratively press the bananas (flat side down, rounded side up) into the caramel, until all of the caramel is topped with bananas. Set aside. Whisk the flour, baking powder, and salt in a medium-sized bowl, and set aside. Place the oil, sugar, and vanilla in a large bowl. Whisk to combine. Add the egg and yolk, and continue whisking until smooth. Add the buttermilk and whisk again. Add the dry ingredients to the wet, and using a rubber spatula, gently fold to combine. Do not over mix. Scrape the batter over the bananas and gently smooth the top. Bake for 35 to 40 minutes, rotating at the halfway point, until a cake tester comes out with a moist crumb or two. Immediately run a paring knife around the edge of the pan. Let sit for 5 minutes, then carefully invert the cake onto a serving platter. If bits of caramel or banana stick to the bottom of the pan, scrape them off and place them back onto the cake. Let cool until the caramel sets a bit, about 20 minutes, or cool to room temperature. Serve with vanilla ice cream or whipped cream. The cake will keep wrapped in plastic on the counter for up to 3 days, but it is best the day it is made.
Light, Fluffy Butter Cake
Light, Fluffy Butter Cake
4 large eggs, room temperature
1 cup (200 grams) granulated sugar, divided
2 sticks (16 tablespoons/8 ounces/227 grams) good-quality unsalted butter
1 teaspoon vanilla extract
1/4 to 1/2 teaspoons finely grated lime, lemon, or orange zest (optional)
1 1/2 cups (200 grams) all-purpose flour (my favorite is Pillsbury bleached all-purpose flour; do not use cake flour), divided
2 1/4 teaspoons baking powder
1/4 cup (60 milliliters) whole milk, room temperature, divided
Heat the oven to 335°F. Spray an 8-inch metal square, preferably light-colored, pan with cooking spray. Separate the egg whites from the yolks. In a large bowl, using an electric mixer on medium-high speed, beat the egg whites until soft peaks form. Gradually add ¼ cup (50 grams) of the sugar and beat until stiff. Set aside (transfer to another bowl if you need the same bowl to cream the butter). In another large bowl, using the electric mixer on medium-high speed, cream the butter and the remaining ¾ cup (150 grams) of the sugar until and fluffy. Be patient; it may take 5 to 10 minutes. Add the vanilla and lime zest, if using. Add the eggs yolks one at a time, gradually beating for a few seconds to incorporate after each addition. In a small bowl, using a fork, mix ¾ cup of the flour with the baking powder, stirring for 1 minute to aerate. Add to the butter mixture and mix on low speed just to incorporate. Do not overmix. Add half of the milk and mix for a few seconds to combine. Add the remaining milk, mix again to combine, then mix in the remaining flour. Add half of the egg whites and mix on low speed to combine. Using a spatula, fold the remaining egg whites into the batter. Be patient—it may take quite a few turns of the bowl to fold in the egg whites. My trick is to turn the bowl as I fold. What I do is to do a “quarter turn” of the bowl (as if I’m turning the bowl from a 0-minute position to a 15-minute position) and fold; turn the bowl to a 30-minute position and fold; turn the bowl to a 45-minute position and fold; turn the bowl to a 0-minute position and fold. Repeat the turning of the bowl and folding until all egg whites are well incorporated. Pour the batter into the prepared pan and level with a spatula. Bake for 45 minutes. Reduce the oven temperature to 300°F and continue to bake for about 9 minutes, until a tester inserted into the center of the cake comes out clean. You will see that the cake has risen to the very top of the pan but the surface remains flat (don’t worry if you see a few bubbles). Let cool on a wire rack for 15 to 30 minutes, then invert on a plate, then invert again onto the rack or a platter. I like to wait until the day after to eat it, but you don’t have to. Let cool for a couple of hours before serving
Fruits of the North Pie
Fruits of the North Pie
Pastry for single-crust pie (9”)
¾ c. sugar
¼ c. cornstarch
2 c. fresh strawberries
1 ½ c. fresh raspberries
2 c. fresh cut rhubarb
1 c. fresh blueberries
1 T. lemon juice
On a lightly floured surface, unroll pastry. Transfer to a 9” pie plate. Trim pastry to ½ inch beyond edge of the plate and flute the edges or decorate as desired. Line the pastry with double layers of heavy-duty foil. Bake at 450 for approximately 7 minutes, remove foil and bake an additional 7 minutes or until golden brown. Cool on a wire rack. While the pastry is cooking, combine the sugar and cornstarch in a saucepan. Stir in fruit and lemon juice. Cook while stirring occasionally over medium heat until the mixture comes to a boil. Pour over prepared crust. Cool completely. Enjoy with a dollop of whipped cream or ice cream.
Louisa’s Cake
Louisa’s Cake
9 tablespoons unsalted butter, at room temperature
1 cup plus 2 tablespoons sugar
3 large eggs
1 1/4 cups all-purpose flour
1 pinch salt
1 cup fresh ricotta
Zest of 1 lemon
1 tablespoon baking powder
1 apple, peeled and grated (should yield about 1 cup)
Confectioners’ sugar for serving
Heat the oven to 400° F. Butter and flour a 9- or 10-inch springform pan. Cream the butter and sugar in a standing mixer until light and fluffy. On the lowest speed, add the eggs one at a time. Slowly add the flour, salt, ricotta, lemon zest, baking powder, and apple. Scrape the batter into the prepared pan, smooth the top and bake for 25 to 30 minutes, until the cake is golden brown and the sides start to pull away from the pan. Cool in the pan on a wire rack for 10 minutes. Turn the cake out of the pan and cool completely on the rack. Sift confectioners’ sugar over the top or serve with your favorite seasonal fruit.
Honeysuckle Flower Sorbet
Honeysuckle Flower Sorbet
3 ½ cups cold water, divided
¾ cup sugar
3 cups gently packed honeysuckle flowers, a mixture of orange blossoms, white blossoms, and buds
3 to 4 medium-sized sassafras leaves, roughly chopped (optional)
1 T. lemon juice
⅓ cup dry white wine
Pinch of cinnamon
Bring 1/2 cup of the water to a boil in a small saucepan then add the sugar, stirring until it has completely dissolved. Add the remaining 3 cups of cold water to bring the solution to room temperature. Stir in the honeysuckle flowers and sassafras leaves, is using. Cover and let infuse for 8-12 hours in the fridge. Once the flowers have infused and the liquid tastes nice and honeysuckley, place a fine-mesh strainer over a large bowl and strain out the flowers and leaves. Discard the leftover flowers. Stir in the lemon juice, white wine and cinnamon. Taste and add a pinch more of cinnamon if necessary. The mixture should have a hint of cinnamon, but the flavor shouldn’t overwhelm the flowers. Freeze in your ice cream machine according to the manufacturer’s directions. Enjoy!
Honeysuckle Sorbet Notes: The sorbet is best the day it is made. If you have leftovers, you can let them thaw in the fridge for 15 minutes before serving for a softer sorbet. I recommend using a mix of orange and white blossoms as well as the closed white buds because this is what I usually find when I am harvesting and they each add slightly different elements to the flavor. However, you can use whatever mixture you find as long as it is at least 2/3 opened flowers. To make this alcohol-free, you can use 1/3 cup water with a few drops of lemon juice in place of the wine. I would also recommend adding an additional 1/4 cup of sugar in step 1 to help create a softer sorbet. Sassafras leaves have a very different taste from the better-known sassafras root. The leaves add a soft lemony flavor to the sorbet.
Foraged Flower Fritters
Foraged Flower Fritters
1 1/2 cup dandelion flowers (or other foraged flowers, such as honey locust or elderflowers)
1/2 cup flour
1/4 tsp. baking powder
1/2 tsp. sea salt
1/2 cup milk
1 T. melted butter
1 egg
lard tallow, or other fat for frying
Heat the lard in a heavy frying pan on medium heat. Mix together the flour, baking powder and salt. Stir in the milk, melted butter and egg. One at a time, coat the flowers with the batter. Fry in the hot fat until brown, turning once. Place on a paper towel lined dish to soak up the extra fat. These are delicious served with honey or maple syrup.
Lemon-Buttermilk Pudding with Huckleberry Sauce
Lemon-Buttermilk Pudding
2 C. granulated sugar, divided
¼ tsp. salt
½ C. all-purpose flour
¼ C. lemon juice
Finely grated zest of 3 lemons
1½ C. buttermilk
½ C. heavy cream
4 eggs, separated, plus 1 yolk
Huckleberry sauce for serving*
*HUCKLEBERRY SAUCE
4 C. cleaned huckleberries (or your favorite berries)
2 C. white sugar
1 C. water
Juice of 1 orange
Juice of 1 lemon
Preheat a convection oven to 325°. In a large bowl, stir together 1 ½ C. sugar, salt, flour, lemon juice, grated zest, buttermilk, heavy cream and 5 egg yolks until well incorporated. In a separate mixing bowl, beat the egg whites with a whisk until they hold stiff peaks. Gradually whisk in ½ C. sugar until it is completely incorporated. Fold the beaten whites into the mixture in 3 different additions, allowing the last addition to remain only partially mixed in. Don’t over mix. It should be lumpy with some of the egg whites in large visible clumps—it should look messy, soupy and lumpy—not neat and smooth! Transfer mixture to a 10- by 12- by 3-inch (12 C.) baking dish. For the water bath, place the baking dish in a larger baking pan and pour simmering water into the outside pan until it reaches ⅔ up the side. Bake for about 60 minutes, until the top turns dark golden brown and the pudding starts to set up underneath. It will always remain slightly loose when shaken. Cool completely and refrigerate until serving. To serve, scoop each serving onto a dessert plate and spoon huckleberry sauce along the side.
Huckleberry Sauce: Put all of the ingredients together in a small nonreactive saucepan. Turn on the heat and bring this to a simmer for 5 minutes. Remove the saucepan from the heat, cool slightly and purée with burr mixer or in the blender. Store in the refrigerator up to 2 weeks.
Strawberry Salad with White Balsamic Vinegar & Fresh Thyme
Strawberry Salad with White Balsamic Vinegar & Fresh Thyme
1 pint (3½ C.) fresh local strawberries, rinsed and dried
1 pint (1½ C.) fresh blackberries, rinsed and dried
2 Ataulfo (Champagne or yellow) mangos, peeled, pitted and sliced into (2- to 3-inch) thinly sliced lengths
Finely grated zest and juice of ½ lime
2 T. white coconut balsamic vinegar (or substitute white balsamic vinegar)
1 tsp. fresh thyme leaves
Honey to taste (optional)
Remove the tops of the strawberries using a melon baller or paring knife and, depending on the size, cut in halves or quarters, to match the approximate size of the blackberries. Place in a medium bowl along with the blackberries and mango pieces. Add lime zest and juice, balsamic vinegar and honey (optional). Gently toss to distribute fruit evenly and garnish with fresh thyme leaves. Serve at room temperature or chill and let marinate several hours. Enjoy! Serves 8 as a salad or dessert.
Caramelized Fruit Kebabs
stiCaramelized Fruit Kebabs
Bamboo skewers, soaked in cold water for 30 minutes
Choose any combination of fruit: peaches, nectarines, bananas, pineapple or strawberries
A liquor of your choice
Confectioner’s sugar
Cut fruit into small chunks and thread onto skewers. Sprinkle a little liquor over kebabs and let macerate for 10 minutes. Sprinkle a little confectioner’s sugar onto a plate. Put the kebabs into the sugar and then onto the grill and cook for 1 to 2 minutes each side or until slightly caramelized. If you are using a heavy skillet, put a little butter in first and then cook the kebabs until caramelized. Allow to 2 to 3 skewers per person. Serve immediately over cake or ice cream.
Spiked Arnold Palmer Popsicles
Spiked Arnold Palmer Popsicles
1 1/4 Cups Iced Tea
1 1/4 Cups Lemonade
1/3 Cup Citrus Vodka
Juice of Half of a Lemon (Optional)
Lemon Wedges, Sliced Thinly (Optional)
Popsicles Sticks
Popsicle Mold
In a pitcher, combine the Iced Tea/Lemonade juice and the citrus vodka. If you want to add a bit more lemon flavor, squeeze in the juice of half of a fresh lemon. Stir well. Pour the mixture into your popsicle molds. For a little extra pizzazz, pop a lemon wedge into each mold. Put the popsicle mold into your freezer and allow to freeze for at least 4 hours. (I let mine freeze overnight). Carefully remove each popsicle from the mold and serve!
Olive Oil Cake with Fennel Pollen
Olive Oil Cake with Fennel Pollen
3 eggs
1 1/2 c. sugar
1 1/2 c. extra-virgin olive oil
1 1/2 c. milk
2 c. whole wheat flour
1 tsp. baking powder
1 tsp. sea salt
2 T. fennel pollen (fiore di finocchio)
Preheat the oven to 350°. Cut a circle of parchment paper to fit a 12-inch cake pan (I usually make this in a 12-inch cast iron skillet); drizzle some olive oil into the pan, then place the parchment paper and slide it around so it’s well-oiled. Blend the eggs and sugar together in a medium-sized bowl, then stir in the olive oil and milk. In another large bowl combine the flour, baking powder, salt and fennel pollen. Make a well in the dry ingredients, and slowly add the egg mixture, stirring just until blended. Do not over mix. Pour the batter into the prepared pan on top of the parchment paper. Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let the cake cool completely, then loosen the sides with a knife, and invert onto a serving plate (hold the plate against cake pan and flip…hopefully it will come out in one piece). Remove the parchment paper, slice, and eat.
Meyer Lemon Semifreddo with Summer Berries
Meyer Lemon Semifreddo with Summer Berries
1/2 C. sliced almonds, toasted
1 3/4 C. chilled heavy whipping cream
1 1/4 C. plus 2 T. sugar
7 large egg yolks
1/2 C. fresh Meyer lemon juice or regular lemon juice
1 T. plus 2 tsp. finely grated Meyer lemon peel or regular lemon peel
1/4 tsp. salt
4 C. mixed fresh berries (such as raspberries, blackberries, blueberries, and quartered hulled strawberries)
Line 9x5x3-inch metal loaf pan with plastic wrap, leaving generous overhang. Sprinkle almonds evenly over bottom of pan. Using electric mixer, beat whipping cream in large bowl until soft peaks form. Refrigerate whipped cream while making custard. Whisk 1 1/4 C. sugar, egg yolks, lemon juice, lemon peel, and salt in large metal bowl to blend. Set bowl over large saucepan of simmering water and whisk constantly until yolk mixture is thick and fluffy and instant-read thermometer inserted into mixture registers 170°F, about 4 minutes. Remove bowl from over simmering water. Using electric mixer, beat mixture until cool, thick, and doubled in volume, about 6 minutes. Fold in chilled whipped cream. Transfer mixture to prepared loaf pan and smooth top. Tap loaf pan lightly on work surface to remove air pockets. Fold plastic wrap overhang over top to cover. Freeze semifreddo until firm, at least 8 hours or overnight. Unfold plastic wrap from top of semifreddo and invert dessert onto platter; remove plastic wrap. Dip heavy large knife into hot water; cut semifreddo crosswise into 1-inch-thick slices. Transfer to plates; spoon berries alongside and serve.