Tags Dessert

Wild Strawberries and a Fresh Fruit Tart – A Fruit Tart in 3 Parts

Wild Strawberries and a Fresh Fruit Tart – A Fruit Tart in 3 Parts

Meal type Dessert
By author Lina Bifano, via Chef Chad Pagano

Ingredients

Pastry Cream (adapted from a recipe by Chef Chad Pagano)

  • 2 cups milk
  • 2/3 cups sugar
  • 2 Egg yolks
  • 1 Whole egg
  • 3 tablespoons Cornstarch
  • 1/4 stick butter (or 2 Tbsp)
  • 1 tablespoon Grand Marnier™ (or any other tasty liqueur)

Crust (makes 3)

  • 3 sticks unsalted butter (softened)
  • 1 cup ground pecans
  • 1 1/2 cup confectioners sugar (sifted)
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 Large eggs (beaten)
  • 3 to 4 cups all purpose flour (sifted)

Baking & Assembly

  • 50g dark chocolate (100g for a thicker layer)
  • 2 tablespoons Apricot jam
  • 2 tablespoons Warm water

Directions

Pastry Cream (adapted from a recipe by Chef Chad Pagano)
1. In a large pot over low heat, dissolve the first 1/3 cup of sugar into the milk and bring to a boil—be careful not to scorch. Remove from heat.
2. In a separate medium bowl, mix the eggs with the cornstarch and the remaining 1/3 cup of sugar. Beat constantly until smooth.
3. In a steady, thin stream, slowly pour the milk mixture into the egg mixture. **Use a hand mixer to beat while you pour, and be sure to pour slowly or the eggs will cook.
4. Pour it all back into the pot and, using a hand mixer, continue to mix over low heat. The mixture should boil and become thick and turn lemon yellow in color. Once this happens, remove from heat.
5. Stir in the butter and liqueur. You can also use vanilla extract or another flavoring of your choice.
Crust (makes 3)
1. In a mixing bowl, beat the butter and sugar until smooth.
2. Scrape down the sides of the bowl, and add all remaining ingredients except for the flour.
3. Slowly add the flour (you might not need all 4 cups) until the mixture comes together like a cookie dough. It should be soft but not at all crumbly. **Top tip: Sift the flour over a large paper plate first, then bend the sides of the plate and use that to pour it into the mixture; it gives you more control so you can pinpoint the moment you reach the perfect consistency.
4. Divide the dough into thirds (each crust takes 1/3 of the dough). Place the portion you’ll work with in a plastic zipper bag and refrigerate for 3 hours. Freeze the other two portions.
Baking & Assembly
1. Preheat oven to 350ºF.
2. On a floured surface, roll out the chilled dough into a circle approximately 1/4-inch thick.
3. Lay the dough over the tart pan (there is no need for greasing). Push the dough into the bottom and up the sides of the pan. Trim the excess. Using a fork, poke holes across the bottom and sides.
4. Bake for approximately 20 minutes or until the crust is golden brown. (Traditionally, you could also do this by laying a piece of parchment over the crust and filling with dried beans or pie beads—either way works.)
5. Remove from the oven and set aside to cool for a few minutes.
6. While the tart crust is cooling, melt some good quality dark chocolate (I like Leonidas 70% Dark Cocoa bars). Spread a thin layer over the entire crust. Let the crust and chocolate cool and harden before removing from the tart pan.
7. When ready, remove the tart from the pan, fill with cream, and cover with sliced fresh fruit.
8. In a small bowl, mix 2 tablespoons of apricot jam with 2 tablespoons of warm water. Gently brush over the top of the tart for a shiny finish. You can also choose to sprinkle powdered sugar on the tart for a more rustic look. Enjoy!

A Very Special Tiramisu

A Very Special Tiramisu

Meal type Dessert
Misc Child Friendly, Serve Cold
Occasion Birthday Party, Casual Party, Halloween, Valentines day
By author Lina Bifano

Ingredients

  • 3 cups Manhattan Special™ cola
  • ½ tablespoon Instant espresso powder
  • 6 Egg yolks
  • 2 ½ 8oz. Tubs of mascarpone cheese
  • ¼ cup sugar
  • 1 cup heavy cream
  • 2 tablespoons confectioner’s sugar
  • 1 tablespoon vanilla extract
  • 1-2 Packages of ladyfingers (depending on how many individual portions you will make)
  • Cocoa powder, unsweetened, for dusting

Directions

Mix the Manhattan Special™ cola and the espresso powder together and set aside.

Whip the egg yolks and sugar over a double boiler until the mixture is thick and lemon yellow. Usually between 5-10 minutes. You’ll know it’s done when it gets too difficult to whip by hand and takes on the consistency of a light pudding. You can also use an electric hand-mixer here, but be mindful when working over a stove.

Once your eggs have reached their desired consistency, remove them from the heat source and whisk in the mascarpone, removing all lumps while working. Set aside your mascarpone pudding to cool.

In a chilled bowl, begin to whip the heavy cream. When soft peaks form, add the vanilla and confectioner’s sugar and continue to whip until you reach the stiff peak stage. Do not over mix. Over mixing will create a watery mess and will ruin the dessert. Gently fold 1/3 of the whipped cream into the mascarpone pudding until it’s incorporated and smooth. Fill a piping bag with the pudding and another with the rest of the whipped cream.

Fill the bottom of a bowl or deep container with the Manhattan Special™ soda. Dip the ladyfingers into the mixture, quickly turning them, so as not to oversaturate. They should have a crunch to them still. Push the ladyfinger into the bottom of the push pops or whatever vessel you’re using, creating your first layer. Top that with a layer of the Mascarpone pudding and sprinkle with good cocoa powder. Repeat until you reach the top layer, leaving room for some whipped cream. Dust the top of the whipped cream layer with some cocoa to finish.

Let these set in the refrigerator overnight before serving.

La Corona

La Corona

Meal type Breakfast, Dessert, Snack
Misc Freezable
Region Italian
By author Lina Bifano

Ingredients

For the dough:

  • 1 packet active dry yeast
  • ¼ cup warm water
  • ¾ cup warm milk
  • 4 tablespoons sugar
  • 6 tablespoons butter (softened)
  • 2 teaspoons salt
  • 1 ½ teaspoon cinnamon
  • 2 eggs
  • 1 tablespoon orange juice
  • 4 cups all-purpose flour

For the date, raisin, and pecan filling:

  • 1-2 cup Grand Marnier™
  • ¾ cup raisins (red or white)
  • 10-15 dates chopped into ¼” pieces
  • 2/3 all-purpose flour
  • 1 ½ cup chopped pecans (crunchy, not finely chopped)
  • 4 tablespoons sugar
  • Zest of 1 medium lemon
  • 1 stick butter (room temperature)
  • 1 ½ teaspoon almond extract

For the icing:

  • 1 cup powdered sugar
  • 1 tablespoon Grand Marnier™
  • 2 tablespoons water

For the icing: (Optional)

  • ¼ teaspoon cinnamon

Directions

For the dough:
Beforehand:
In a small container, place the dates and raisins in the Grand Marnier™ to soak.

Prepare the dough:
If preparing the dough and not assembling until later, use the largest mixing bowl you can find.
Dissolve the yeast packet in the warm water and let it sit until it bubbles and foams. This can take up to two minutes. Incorporate the rest of the ingredients, but not yet the flour. Once all of the other ingredients are well blended, add the flour, one cup at a time, until you have a ball of dough that is only barely sticky to the touch. You might not have to incorporate all 4 cups of flour.

On a lightly floured countertop, knead your dough for approximately 10 minutes, or use the dough hook on your mixer. It is done when it has achieved a smooth appearance and is no longer sticky to the touch. Oil your original mixing bowl lightly, place the dough in it and cover it with plastic wrap. Do not refrigerate. Warmer is better. At this point, if you’ve got to leave to go to work, you can, and you can assemble the final product when you get back. In approximately 2 hours, it should have doubled in size. If you get home from work and you find that it’s the size of the bowl it’s in, no problem, just punch it down and re-knead briefly it until it’s a workable size.

Prepare the filling:
Drain the raisins and dates, reserving the Grand Marnier™ for another time. Taste a few. Try not to eat them all. Combine all ingredients in a small mixing bowl and incorporate the butter, cutting it in using your hands. Refrigerate for approximately 10 minutes.

Assembling the corona:
Preheat your oven to its lowest setting, usually 160°

Turn the dough out on a floured countertop. Roll it into a 12x30 inch rectangle. While crumbling the filling in your hand, spread it over the rectangle; trying to make sure it is covered evenly, up to ½ inch of the edges. Starting with the longer edge, tightly roll the dough, jellyroll style.

Using a sharp knife, slice the roll in half lengthwise. This will expose the layers of dough and the filling, giving you two long sections. Turn them out so the filling sides are facing up and twist them around one another all the way down to the ends. Turn both ends towards each other, making a circle. Overlap the ends so that the corona takes shape and looks like a ring.

Carefully place the corona on a parchment-lined baking sheet (it helps if you place each side in your two hands and plop it down quickly). Let it sit in your oven at its lowest setting for approximately 30 minutes. This may take a little finesse.

Preheat your oven to 350°
Cook until lightly browned, approximately 30 minutes, checking after 25 minutes, as cooking times may vary. Place on a cooling rack.

Assemble the icing and drizzle over the corona while it is still slightly warm.


Tips:
The corona can be frozen once completely cooled, without icing by wrapping it in plastic wrap, then foil. When ready to serve (or gift), place uncovered in a 350° oven for approximately 10 minutes and drizzle with the icing mixture. Enjoy!

Pavlova

Pavlova

Meal type Dessert
By author Bradley Schwarzenbach

Ingredients

  • 3 egg whites
  • 1 pinch salt
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 1 ½ cup heavy cream
  • ½ cup icing sugar
  • 1 pint strawberries
  • 6 kiwi fruit
  • 1 tin passion fruit pulp

Directions

Preheat oven to 300 degrees F (150 degrees C). Line a sheet pan with parchment paper. Draw a 9-inch circle on the parchment. An easy way to do this is to draw around the outside of a 9-inch pan with a pencil.
1. In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 cup of the sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 cup sugar with the cornstarch; lightly fold into meringue with lemon juice.
2. Spread a layer of meringue to fit circle on parchment, approximately 1/4 inch thick. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
3. Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside, and slightly moist on the inside.
4. In a large bowl, combine the cream and half a cup of confectioner’s sugar, and whip until thickened. Decorate with fruit of your choice; sliced strawberries, kiwi fruit, and passion fruit pulp are what KO uses.

Ila’s Famous Italian Baci Treats

Ila’s Famous Italian Baci Treats

Meal type Dessert
Region Italian
By author Ila Bucci

Ingredients

  • 100g or 4/5 cup of powdered sugar
  • 200g or 1 3/5 cups of chopped and toasted hazelnuts
  • 250g or 2 cups of Ferrero Nutella
  • ¾ cup lukewarm water
  • 6oz high quality block of dark chocolate for baking
  • 1-2 teaspoon teaspoons vanilla powder (if desired)*, but it mainly depends on the preference of the baker.
  • 20 whole toasted hazelnuts
  • 1 ½ cup "quick" rolled oats
  • 2 packets "highly active" dry yeast; or 1 Tbsp active dry yeast; or 2 ¾ tsp instant yeast
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 6 tablespoons (¾ stick) butter
  • ½ cup unsweetened applesauce
  • 1 ½ teaspoon salt
  • ½ cup instant mashed potato flakes
  • 2 ¼ cups King Arthur Unbleached All-Purpose Flour

Optional

  • 2 tablespoons oats, to sprinkle on top

Directions

Mix chopped hazelnuts, Nutella, powdered sugar, and vanilla powder (if desired), into a smooth dough.
S hape about 20 chocolate balls, then place on wax paper. Place one whole hazelnut in the center of each ball.
Put in the refrigerator until hardened (+/- 2 hours).

Melt dark chocolate in a double boiler.* If you don't have a double boiler you can MICROWAVE chocolate on high for 2 minutes, stirring in between. Soak chilled Baci into melted chocolate. Using 2 forks, turn the ball of chocolate quickly, and place on wax paper.

Let dry in a cool place for about 10 minutes. Serve.

Honey Oatmeal Bread

Ila’s Famous Italian Baci Treats

Meal type Dessert
Region Italian
By author Ila Bucci

Ingredients

  • 100g or 4/5 cup of powdered sugar
  • 200g or 1 3/5 cups of chopped and toasted hazelnuts
  • 250g or 2 cups of Ferrero Nutella
  • ¾ cup lukewarm water
  • 6oz high quality block of dark chocolate for baking
  • 1-2 teaspoon teaspoons vanilla powder (if desired)*, but it mainly depends on the preference of the baker.
  • 20 whole toasted hazelnuts
  • 1 ½ cup "quick" rolled oats
  • 2 packets "highly active" dry yeast; or 1 Tbsp active dry yeast; or 2 ¾ tsp instant yeast
  • 2 tablespoons honey
  • 1 tablespoon brown sugar
  • 6 tablespoons (¾ stick) butter
  • ½ cup unsweetened applesauce
  • 1 ½ teaspoon salt
  • ½ cup instant mashed potato flakes
  • 2 ¼ cups King Arthur Unbleached All-Purpose Flour

Optional

  • 2 tablespoons oats, to sprinkle on top

Directions

Mix chopped hazelnuts, Nutella, powdered sugar, and vanilla powder (if desired), into a smooth dough.
S hape about 20 chocolate balls, then place on wax paper. Place one whole hazelnut in the center of each ball.
Put in the refrigerator until hardened (+/- 2 hours).

Melt dark chocolate in a double boiler.* If you don't have a double boiler you can MICROWAVE chocolate on high for 2 minutes, stirring in between. Soak chilled Baci into melted chocolate. Using 2 forks, turn the ball of chocolate quickly, and place on wax paper.

Let dry in a cool place for about 10 minutes. Serve.

Apple Spice Scones

Apple Spice Scones

Meal type Dessert
By author Chef Leslie Tripp

Ingredients

  • 9oz apples, peeled and chopped
  • 12oz all-purpose flour
  • 7.5oz cake flour
  • 0.5oz kosher salt
  • 0.75oz baking powder
  • 2.25oz sugar
  • Zest 2 lemons
  • 9.5oz butter, cubed & very cold
  • 1.5 egg, whole
  • 1.5oz egg yolk
  • 11.25oz heavy cream
  • 2 tablespoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1-1/2 tablespoon vanilla bean paste (or vanilla extract)

Note

One of the recipes taught during the Saybrook Point Inn and Spa’s New England Foodie Weekend

Directions

Peel and chop apples to a small dice. Weigh and cut butter into small cubes and place in the refrigerator until needed. Sift dry ingredients to ensure there will be no lumps in your product. Whisk together the whole egg, egg yolk, heavy cream, spices, and prepared apples. “Cut” butter into dry ingredients until butter has broken into smaller pieces and is incorporated throughout—ingredients should resemble a mealy dry dough. Slowly add 1/3 of wet ingredients to dough until incorporated, scraping down bowl with a spatula. Continue this process until all ingredients are combined.

Flour a work surface to roll and cut the dough. Remove dough from the bowl of the mixer and place on surface. Cut the dough in and roll until ½ inch thick. Place your preferred sized cutter on the dough and quarter. Continue this process until all of dough has been cut. Bake at 350 degrees for 20 minutes.

Chocolate Orange Mousse Pie

Chocolate Orange Mousse Pie

Dietary Vegan
Meal type Dessert
By author Sarah Connell

Ingredients

  • 1 package silken tofu (12 ounce)
  • 1/2 cup coconut milk
  • 12oz vegan semi sweet chocolate chips
  • 1 prepared chocolate graham cracker crust (9 inch)
  • Sliced toasted almonds and grated orange peel (garnish)

Optional

  • 2 tablespoons orange liqueur

Directions

Blend tofu, coconut milk and orange liqueur in a food processor until just smooth. In a double boiler, melt the chocolate chips. Cool slightly, then pour into food processor and blend with tofu mixture until creamy. Pour mixture into chocolate graham cracker crust. Chill in the refrigerator for at least two hours. Garnish with toasted almonds and orange peel before serving.

(Makes one 9 inch pie)

Dried Pasta with Ice Cream

Dried Pasta with Ice Cream

Meal type Dessert, Snack
By author Christopher Rovezzi

Ingredients

  • 1 Package dried pasta (Angel Hair, or anything thin.)
  • hot oil
  • ice cream (Your favorite flavor.)
  • powdered sugar (or cinnamon, nutmeg, or brown sugar.)
  • ice cream topping (Your favorite topping)
  • your favorite fruit

Directions

Holding one of the pasta nests with kitchen tongs, submerge the pasta in the oil, holding it below the surface until it turns dark brown. Remove from oil and place on paper towels. While still hot, dust the pasta with powdered sugar or whatever sweetener you like. THAT'S IT! You have just created a crispy, sweet garnish that can be used in any number of applications. If you’re like me, you’ll end up eating it by itself. It’s a great snack on its own.

Summer Fruit Sauté

Summer Fruit Sauté

Serves 4
Meal type Dessert
By author Alina Eisenhower

Ingredients

  • 1 tablespoon unsalted butter
  • 2 cups fresh grape, cherry or other small sweet tomato (sliced in half)
  • 2 Fresh Peaches, Plums or Nectarines (cut into small cubes)
  • 3-4 tablespoons sugar
  • ½vanilla bean
  • fresh mint leaves (chopped)
  • Crushed Amoretti cookies
  • Vanilla Ice Cream

Directions

1. Taste the tomatoes and peaches, toss together with sugar as needed to sweeten
2. Place a large nonstick sauté pan over medium heat and add the butter to melt
3. Split the vanilla bean in half and scrape out the seeds
4. Add the vanilla bean, the seeds, and the fruit to the pan and sauté until just slightly cooked and warmed through. Remove from heat and add the chopped mint.
5. Place a large scoop of vanilla ice cream in each of 4 dishes, top with the warm fruit and crushed Amoretti cookies.
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