DESSERTS

Sundried Cherry Scones
Caramel Apple Crisp
Chocolate Soufflé
Brandied Pumpkin Pie
Double Chocolate Cookies
Flourless Chocolate Cake
Red Berry Gratin
Ginger Plum Cobbler
Apple Walnut Bread Pudding
Panna Cotta

Sundried Cherry Scones

4 oz Butter, cold and cubed
3 cups flour
¾ oz baking powder
¾ tsp. salt
½ cup dried cherries
¼ cup water
1 ea. orange, zested
½ cup sugar
1¾ cups heavy cream

Method

1. Place butter and 1 cup of flour in a food processor and process very briefly to a coarse cornmeal consistency. Meanwhile combine cherries and water cover with plastic wrap and microwave for 1 minute. Set aside to cool.
2. Place in a mixing bowl. Add remaining flour and all ingredients except the cream.
3. Mix to combine.
4. Add cream and mix to combine, turn out onto lightly floured work surface.
5. Roll out to ¾" thick, cut into desired shapes.
6. Place on sheet pan with parchment, refrigerate 30 minutes.
7. Bake at 375 degrees until golden brown.

back to top

Caramel Apple Crisp

Fruit Layer
8 cups Granny Smith apples, peel cored and sliced
2 tsp. ground cinnamon

Caramel Sauce
7/8 cup sugar
3 oz. butter
1 cup heavy cream

Streusel Topping
5/8 cup brown sugar
½ cup flour
7/8 cup oats
½ tsp. salt
3 oz. cold butter, cubed

Method

Sauce

1. Combine sugar and butter in a small saucepan and cook over medium high heat stirring constantly until a nice caramel color is reached. Carefully. But quickly, whisk in cream. Note this will steam up and sputter, take care not to burn yourself.
2. Place back on the stove on medium heat if you have lumps. The lumps will cook out.

Fruit

1. Toss fruit with cinnamon and sauce place in a 1½ qt. baking dish.

Streusel

1. Combine all ingredients for streusel and place in a mixer; mix with a paddle on medium speed until crumbly.
2. Sprinkle desired amount over the fruit and bake in a preheated 375-degree oven until brown and bubbly.

back to top

Chocolate Soufflé

This heartwarming dessert is the perfect finale to a cozy, winter meal.

Yields 12 Servings

Ingredients

1 cup and 2 Tbs. unsalted butter
12 oz. semi-sweet chocolate
2¼ cup sugar
5¼ Tbs. cornstarch
6 ea. eggs
6 ea. yolks

Method

1. In a saucepan over low heat, melt the butter and chocolate together. Set aside.
2. In a mixing bowl, combine the sugar and cornstarch. In a separate bowl, whisk the eggs and yolks together. Add the melted butter-chocolate mixture to the sugar mixture and combine thoroughly with a wire whisk. Stir in the eggs and whisk just until smooth. Place in the refrigerator overnight.
3. Preheat the oven to 400 degrees.
4. Grease 12 small ramekins with butter (or use 6 smaller molds). Scoop the mixture into the ramekins so that they are each two-thirds full.
5. Bake on the top oven rack for 20 minutes. Serve immediately.

back to top

Brandied Pumpkin Pie

Ingredients

2 cups canned solid-pack pumpkin (or equivalent fresh roasted and mashed pie pumpkins)
2/3 cup firmly packed light brown sugar
2 large eggs
1-1/3 cups evaporated milk
½ teaspoon salt
2 teaspoons cinnamon
½ teaspoon ginger
½ teaspoon cloves
¼ teaspoon freshly ground nutmeg
¼ cup Cognac or other fine brandy
One 9" unbaked pie crust

Method

1. Preheat oven to 425° F.
2. In a large mixing bowl, whisk together pumpkin, evaporated milk, sugar, salt, eggs, spices, and brandy until well blended. Pour into pie shell.
3. Bake at 425° F for 15 minutes. Reduce heat to 350° F and continue to bake for 45 minutes or until the filling is firm and an inserted knife or skewer comes out clean.

back to top

Double Chocolate Cookies

Yield: 20

Ingredients

½ cup vegetable oil
4 ounces unsweetened chocolate, melted
2 cups sugar
4 eggs
2 tsp vanilla
1 2/3 cups cake flour
½ cup cocoa
½ tsp salt
2 tsp baking powder
¾ cup chocolate chips
1 cup powdered sugar

Method

1. Preheat oven to 350 degrees.
2. Mix the oil, chocolate and granulated sugar. Blend in eggs and vanilla.
3. Sift the flour, cocoa, salt and baking powder into the oil mixture. Chill.
4. Shape into balls and roll in powdered sugar.
5. Bake 10 – 12 minutes. Do not over bake.

back to top

Flourless Chocolate Cake

Serves 8 – 10

Ingredients

1 pound semi-sweet chocolate, chopped

8 tablespoons (1 stick) unsalted butter, cut into tablespoons, room temp.

4 large eggs, separated

4 tablespoons sugar

1 tablespoon cornstarch

2 teaspoons vanilla

Method

1. Preheat oven to 350º F. Butter a spring form pan and sprinkle with sugar.
2. Melt chocolate in a stainless steel bowl over barely simmering water.  Be careful not to burn the chocolate. Remove from heat and whisk in the butter a tablespoon at a time.  Let the mixture cool slightly.
3. Beat egg yolks with 2 tbsp. of the sugar in a mixer at high speed until thick and very light in color (about 5 minutes).  Stir in cornstarch and vanilla.
4. Gently fold the egg yolk/sugar mixture into the chocolate mixture.  Beat the egg whites, adding the remaining 2 tbsp. of sugar as the whites stiffen to soft peaks.  Fold egg whites in gently after lightening the chocolate mixture with about 1/3 of the egg whites, as shown.
5. Spoon batter into prepared pan.  Bake 30-35 minutes, or until the cake is firm on top and the center is still a bit soft. Set on a wire rack and cool to room temp. Run a knife around the inside edge of the pan and remove the sides. The cake will sink a bit in the center.

back to top

Red Berry Gratin

Serves 8

Ingredients

2 cups ripe strawberries, cleaned, stemmed, and cut in quarters

2 cups raspberries

2 tablespoons Framboise or Grand Marnier

½ cup heavy cream

3 large egg yolks, whisked

½ cup sieved powdered sugar

1 teaspoon vanilla

2 teaspoons finely minced orange zest

Fresh mint leaves for garnish

Method

1. Preheat the broiler.  Mix the berries and liqueur and place in a 9-inch gratin dish.  Whip the cream until thick.  Whisk in the egg yolks, powdered sugar and vanilla, and spoon evenly over the berries.
2. Broil close to the top for 3-4 minutes, or until the top is lightly browned.  Serve immediately, garnished with orange zest and mint.

back to top

Ginger Plum Cobbler

Serves 6

Ingredients

2-1/2 pounds red or purple plums,  pitted and halved  (may use pears or peaches cut in quarters)

3 tablespoons sugar

Ginger Topping

1 cup all-purpose flour

¼ teaspoon baking soda

1 tablespoon ground ginger

7 tablespoons softened unsalted butter cut in pieces

1/3 cup light brown sugar mixed with 1/3 cup white sugar

1 tablespoon chopped crystallized ginger (optional)

Sour cream or crème fraîche for serving

Method

1. Preheat the oven to 375º.  Place the plums, cut-sides up, in a baking or gratin dish and sprinkle with the 3 tablespoons sugar.
2. Prepare the topping: Combine the flour, baking soda and ginger in a large bowl.  With a pastry blender, a food processor or an electric mixer, work the butter into the flour mixture until mealy. 
3. Add the mixed sugars and crystallized ginger, if using, and combine will.  Pat the topping evenly over the plums and bake for 30 minutes.  Serve warm, with a dollop of sour cream or crème fraîche. MAKE AHEAD: up to 4 hours; leave in a cool place.  Reheat in a to 375º oven for 10 minutes.

back to top

Apple Walnut Bread Pudding

Serves 6

Ingredients

3 Golden Delicious apples

1 cup walnuts, roughly chopped

½ cup sultanas

¼ cup Calvados                

6 large eggs

2 cups whole milk

1 teaspoon cinnamon

1 vanilla bean

2 oz. unsalted butter

2 oz. sugar

1 tablespoon lemon juice

2 day old baguettes

Method

1. Peel apples and place acidulated water (4 qt. water and 1 tablespoon lemon juice), then cut into a large dice and leave in water.
2. Combine the sultanas and calvados and let macerate for 15 minutes.
3. In a sauté pan over medium high heat melt the butter, sugar and a vanilla bean split in ½ lengthwise. Add the strained apples and sauté until the apples start to caramelize. Add the sultanas and flame. Remove mix from pan and let cool.
4. Scrape vanilla bean and add seeds to the cooked apple mix.
5. Cut day old baguettes in ½ in. slices and set aside.
6. Make custard by combining eggs, milk and cinnamon.
7. In a small roasting pan place a layer of baguette slices. Pour some of the custard over the bread slices (just enough for the bread to absorb). Then top with some of the cooked apple mix. Repeat until there is no more bread or apple mixture left.
8. Bake in a 350º F oven for approximately 1 hour until the custard is firm.
9. Serve immediately.

back to top

Panna Cotta

Serves 4 to 6

Ingredients

1 ½ cups heavy cream

1 cup whole milk

½ cup sugar

1 vanilla bean

1 envelope unflavored gelatin

Method

1. Pour 3 tablespoons water into a small bowl.  Sprinkle the envelope of unflavored gelatin into the bowl and let stand for 5 minutes to soften.
2. In a saucepan combine heavy cream, whole milk, sugar and vanilla bean.  Stirring, bring to a boil over medium high heat.  Remove from heat and extract vanilla bean.
3. Add gelatin and stir for one minute.
4. Lightly oil 4-6 small ramekins or custard cups.  Pour mixture into prepared cups and refrigerate until firmly set.  At least 3 hours.

back to top