Browsed by
Category: Desserts & Fruit

Honeysuckle Flower Sorbet 

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

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 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

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

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

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

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

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.

Bien Cuit Shortbread

Bien Cuit Shortbread

Bien Cuit Shortbread

 

302 grams unsalted butter

93 grams confectioners’ sugar

3.5 grams kosher salt

302 grams all-purpose flour

1/8 cup regular or raw sugar, for sprinkling

 

Cut the cold butter and reserve at room temperature to temper slightly. Line a 13×9-inch baking sheet or baking dish with parchment paper. Mix the confectioners’ sugar, salt, and flour in a mixer fitted with a paddle attachment. Mix for a few seconds to combine the dry ingredients. Add the cubed butter and mix on low speed until a smooth dough is formed and butter is fully incorporated. At first, the dough will look extremely flaky and dry; let it keep mixing and it will eventually come together into a dough. Dump the dough into the baking sheet or dish and spread it evenly to the corners. Cover with plastic wrap and chill overnight. The next day, heat the oven to 300°F. Dock the dough every inch or so with a fork. Bake until the shortbread is golden brown, 60-75 minutes. Remove the pan from the oven and let cool for 5 minutes. Turn the shortbread out onto a cutting board, and slice into 4-inch x ¾-inch slices. Sprinkle with raw sugar and transfer to a baking rack to cool completely. Store in airtight containers.

Rhubarb Swirl

Rhubarb Swirl

Rhubarb Swirl

 

Crust: 2 c. graham cracker crumbs

½ c. sugar

½ c. melted butter (1 stick)

Filling: ¾ c. sugar

3 c. chopped rhubarb

1 small box strawberry gelatin

1 small box vanilla instant pudding

1½ c. milk

¼ tsp. vanilla

1 carton of cool whip

 

Mix crust ingredients and press into a 9×13 pan. Set aside. Pour sugar over rhubarb in a sauce pan. Simmer until rhubarb is tender. Remove from heat and add the gelatin, mixing until dissolved. Set aside. Prepare the pudding with the milk, vanilla and cool whip. Add to the rhubarb mixture and swirl slightly. Pour into the graham cracker crust and refrigerate until set.

Rhubarb Custard Cake

Rhubarb Custard Cake

Rhubarb Custard Cake

 

1 box yellow cake mix

Water, eggs and vegetable oil required for cake mix

4 c. chopped rhubarb

¾ -1 1/4 c. granulated sugar

1- 1 1/2 c. heavy cream

whipped cream or Cool Whip for serving

 

Preheat oven to 350°. Prepare yellow cake mix as directed. Pour in a greased 9×13 pan. Sprinkle chopped rhubarb and sugar evenly over the cake mix. Pour heavy cream over everything. Bake at 350° for 60-70 minutes. Serve cake warm topped with whipped cream and store leftovers in the refrigerator.

Yellow Cake with Chocolate Frosting

Yellow Cake with Chocolate Frosting

Yellow Cake with Chocolate Frosting

 

2 C. (256 grams) cake flour (not self-rising)

2 tsp. (8 grams) baking powder

½ tsp. (3 grams) fine sea salt

8 T. (112 grams) unsalted butter, softened

1 C. (200 grams) sugar

3 large eggs, left at room temperature for 30 minutes

1 ½ tsp. (7 ml) vanilla extract

¾ C. (177 ml) whole milk

For the chocolate frosting

5 ounces (142 grams) semi-sweet chocolate chips

½ C. (120 grams) sour cream

1 T. (15 ml) whole milk

1 tsp. (5 ml) vanilla extract

Pinch of fine sea salt

Rainbow sprinkles

 

Preheat oven to 350°F with a rack in the center. Butter and flour an 8 x 8-inch baking pan, tapping out any excess flour. Into a medium mixing bowl, sift together the flour, baking powder, and salt. In a large mixing bowl or the bowl of a stand mixer fitted with the whisk, beat butter and sugar together on medium-high until pale and fluffy, about 5 minutes. Beat in the eggs one at a time until incorporated. Add vanilla and beat for 5 minutes more. Reduce mixer speed to low and alternate between adding the flour mixture (in 3 parts) and the milk (in two parts), starting and ending with flour. Mix just until batter is smooth — do not overmix. Spread batter into pan and bake for 30-35 minutes, just until a cake tester comes out clean from the center. Cake will be pale, not brown. Cool completely before frosting. For the chocolate frosting Melt the chocolate chips in a double boiler or in short bursts (about 30 seconds each) in the microwave, stirring between bursts. When melted, stir in sour cream, milk, vanilla and salt until smooth and glossy. Spread immediately onto cooled cake. Decorate with sprinkles. Frosting will set over time.

Peach Upside-Down Cake with Vanilla Caramel Sauce

Peach Upside-Down Cake with Vanilla Caramel Sauce

Peach Upside-Down Cake with Vanilla Caramel Sauce

 

Peach Topping

2 Peaches, sliced thinly into half-moons

1 tsp. Butter

1 tsp. Honey

Squeeze of Lemon

 

Cake Layer

1.5 C. + 2 T. Almond Flour

¼ cup Melted Butter (measure after melting)

¼ cup Honey

1 tsp. Vanilla

1 tsp. Lemon Juice

1 tsp. Coconut Milk

2 Eggs

¾ tsp. Baking Soda

 

Vanilla Caramel Sauce

3 T. Full Fat Coconut Milk (or Cream)

1 T. Maple Syrup

1 T. Sugar

1 T. Butter

¼-1/2 tsp. Vanilla

 

Preheat oven to 350 degrees Fahrenheit. To make the peach topping, melt the butter and honey in a small skillet, then add the peach slices. Toss the peach slices in butter/honey mixture and add a squeeze of lemon. Cook for 3-5 minutes, or until peaches begin to soften. Shut off heat and set aside until they cool. Lightly grease a 7-inch pan with a small amount of butter. Trace the bottom of the pan with a pencil on parchment paper and cut out circle. Place parchment circle on the bottom of the inside of the pan. Arrange peach slices in desired pattern on the bottom of the pan. I arranged mine in a wheel pattern. In a large mixing bowl, mix almond flour, butter, honey, vanilla, lemon juice and coconut milk until well combined. Whisk eggs in a small bowl and add to large mixing bowl, then add baking soda and mix until combined. Pour batter into pan over the peach slices. Bake at 350 for 25-35 minutes, or until top of cake is golden and slightly firm. Remove and let fully cool. While the cake is cooling, make the sauce. In a small saucepan, heat butter, maple syrup and sugar on medium heat until melted. Add coconut milk. Stir or whisk until sauce begins to bubble. Let the sauce bubble for around 30 seconds, stir, and lower the heat to medium low. Add ¼ tsp. vanilla. Taste and add the additional ¼ tsp. vanilla for a stronger vanilla flavor, if desired. Allow the sauce to bubble and slowly boil again while stirring until sauce thickens and coats a spoon (this will take a few minutes, but it starts to thicken quickly so try not to walk away from it). Turn the heat off but keep the pan on the burner to keep the sauce warm. Once the cake is cool, carefully loosen the cake from the pan and flip it upside down onto a plate. Drizzle the warmed sauce over the cake or pour and spread the caramel over the top. Enjoy!

 

Sunbutter Oatmeal Cookies

Sunbutter Oatmeal Cookies

Sunbutter Oatmeal Cookies

 

½ cup (1 stick) unsalted butter, softened

½ cup packed brown sugar

¼ cup and 2 T. white sugar

½ cup Sunbutter or creamy peanut butter

1 egg

¾ cup all-purpose flour

1 tsp. baking soda

½ tsp. kosher salt

⅔ cup old-fashioned oats

⅔ cup chocolate-covered sunflower seeds or chocolate chips

 

In a large bowl, cream together butter, brown sugar, white sugar, and Sunbutter until smooth. Beat in the egg until well blended. Combine the flour, baking soda, salt, oatmeal, and chocolate-covered sunflower seeds; stir into the creamed mixture. Refrigerate for at least two hours or up to five days in a bowl covered in plastic wrap. When you’re ready to bake, preheat the oven to 350ºF. Use a cookie scoop to form cookies and place, evenly spaced about 2-inches apart, on a parchment-lined baking sheet; press down slightly. Bake for 10 minutes in the preheated oven, or until the outsides are set and the middle is just beginning to set. Don’t over-bake. Cool on the baking sheet for 10 minutes, and then transfer to a wire rack to finish cooling. They should be soft. Cool completely and store in an airtight container.

Lemon Crunch Cake

Lemon Crunch Cake

Lemon Crunch Cake

 

1 cup granulated sugar

zest of 1 lemon, peeled with a vegetable peeler into strips. You want the yellow part, with as little of the bitter white as possible. Note: you don’t want the peel of the lemon, just the outer zest. Use a serrated vegetable peeler for best results and just peel off the yellow part, leaving the bitter white behind.

1/2 cup unsalted butter, at room temperature

2 large eggs, at room temperature

1 1/2 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup buttermilk

1/4 cup fresh lemon juice

1/2 tsp lemon extract

topping

1/4 cup granulated sugar

 

Preheat oven to 350F. Lightly spray and line a 9×9 baking dish with parchment paper. The paper is optional but helps lift the cake out for easy slicing. Put the sugar and zest in a food processor and process until the zest is completely incorporated, and the sugar is moist and pale yellow. Note: if you don’t have a processor then grate the zest of 1 lemon and mix with sugar by hand. Cream the butter and sugar together in a stand mixer, or in a bowl with a hand held mixer. Beat in the eggs, scraping down the sides of the bowl as necessary. Whisk together the flour, baking powder, baking soda, and salt in a separate bowl. Add the lemon juice and extract to the buttermilk. Alternately add the flour and buttermilk to the creamed sugar and eggs. Begin and end with the dry ingredients. Blend until everything is well combined, but don’t over mix. Spoon the batter into the prepared pan and smooth out evenly. Sprinkle the sugar evenly over the entire surface. Note: I know, it seems like a lot, but go with it, it makes a nice crust. Bake on the middle rack for about 30 minutes, or until golden.