Tags Dessert

Pan-Seared Foie Gras with Pickled Cranberry Compote, House-made Mascarpone & Buttermilk Waffles

Pan-Seared Foie Gras with Pickled Cranberry Compote, House-made Mascarpone & Buttermilk Waffles

Serves 6
Meal type Breakfast, Dessert
By author Sarah Connell

Ingredients

Mascarpone

  • 1 pint heavy cream
  • 1 tablespoon apple cider vinegar

Buttermilk Waffles

  • 1 ¾ cup flour
  • 2 tablespoons sugar
  • 2 teaspoons baking Powder
  • 1 teaspoon baking Soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 4oz butter (melted)
  • 2 eggs

Pickled Cranberry Compote

  • 2 cups apple cider vinegar
  • 1 ½ cup sugar
  • 1 tablespoon pickling spice
  • ½lb cranberries

Foie Gras

  • 6 foie gras portions (2-ounce pieces)
  • Kosher salt (to taste)
  • Black pepper (ground; to taste)

Directions

Mascarpone
Preparation:
1. Bring heavy cream to 185 F in a saucepan.
2. Add vinegar, turn off heat, cover and let cool overnight.
3. Pour cream mixture into a cheesecloth lined sieve and allow to drain for one hour.
4. Put in a container and refrigerate
Buttermilk Waffles
Preparation:
1. In a large mixing bowl, combine all the dry ingredients.
2. In a smaller mixing bowl, whisk the eggs and milk together and then whisk the wet ingredients into the dry until combined.
3. Whisk the melted butter into the batter until combined.
4. Place batter in a greased waffle iron and cook until golden brown.
Pickled Cranberry Compote
Preparation:
1. Combine vinegar, sugar, and pickling spice and bring to a boil.
2. Place cranberries in a bowl and pour the boiling liquid over the cranberries through a sieve.
3. When cranberries skins crack slightly, remove the cranberries from the liquid, set aside.
4. Return the liquid to a saucepan and reduce until thickened.
5. Pour back over the cranberries and keep warm.
Foie Gras
Preparation & Plating:
1. Score the foie gras portions and season with salt and pepper.
2. In a sauté pan on medium heat, sear the foie gras on both sides until the core of the foie gras is just soft.
3. Place waffle on a plate, top with mascarpone, spoon cranberries and the liquid onto and around the waffles. Lastly, top with the seared foie gras and serve.

Sweet’s Bananas Foster

Sweet’s Bananas Foster

Serves 1
Meal type Dessert

Ingredients

  • 1 Banana (quartered)
  • 4 Medium Spring Roll Wrappers
  • Oil (for deep frying)
  • 2 tablespoons Granulated Sugar
  • 1 cup Caramel Sauce (or sundae sauce)
  • 1 tablespoon Rum (Spiced or Dark)

Directions

Preparation
Heat the oil to 365º in the deep fryer or skillet.
        Slice the banana into quarters and wrap each quarter in a spring roll wrapper—fold the edges in, then roll up.
        Place the wrapped bananas, flap side down, into heated oil and fry until crispy (about 1 minute).
        Remove from heat and place them in a paper bag containing the granulated sugar and give the bag a shake to coat fried bananas.
Caramel Sauce
        Heat 1 cup of caramel sauce until it begins bubbling.
        Add the rum and heat the mixture enough so it’s warm all the way through (it will bubble up and get foamy). Be careful as the mixture is extremely hot.

Snickerdoodles

Snickerdoodles

Cook time 8 minutes
Meal type Dessert
Misc Child Friendly
By author Peggy Bridges

Ingredients

  • 2 ¾ cups flour
  • 1 cup shortening
  • 1 ½ cup sugar
  • 2 eggs
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Cinnamon and sugar (for coating)

Directions

Cream together the shortening, sugar, and eggs. Combine dry ingredients and add to the creamed mixture a little at a time. The batter will be stiff. Form batter into balls the size of walnuts and roll in a mixture of cinnamon and sugar. Place 2 inches apart on ungreased cookie sheets and bake at 400˚ for 8-10 minutes.

Goats Milk Caramel Sauces

Goats Milk Caramel Sauces

Meal type Condiment, Dessert

Ingredients

For the cake:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon cardamom
  • 1 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 2 Large eggs
  • 1 cup raw cane sugar
  • 1/2 cup brown sugar (packed)
  • 1 1/2 cup applesauce
  • 2/3 cups vegetable oil
  • 1 cup vanilla

For the caramel drizzle:

  • 8oz Irish Whiskey Cream (Fat Toad Farm Goat’s)
  • Milk Caramel (room temperature)

Directions

For the cake:
Directions:
1. Pre-heat oven to 350 degrees and butter a
12-cup Bundt pan. Sift together flour, baking soda, salt, pepper and spices, set aside.
In a large mixing bowl or standing mixer, beat together the eggs and both sugars until smooth. Mix in the applesauce, oil and vanilla.
2. Fold in the dry ingredients slowly, being careful not to over-mix. Pour the batter into
the prepared Bundt pan and bake for about 45 minutes, until a toothpick or knife inserted in the center of the cake comes out clean. Allow cake to cool for 10-15 minutes before
turning it out on a rack. Allow cake to cool completely.
3. Just before serving, pour desired amount of Fat Toad Farm Goat’s Milk Caramel sauce
around the top of the Bundt cake, allowing caramel to drip down the sides. Serve. Enjoy!

Chocolate Almond Joy Bars

Chocolate Almond Joy Bars

Dietary Gluten Free
Meal type Dessert
By author Ellen Allard

Ingredients

  • 1 cup almond flour
  • 1/3 cup coconut sugar
  • 1/3 cup coconut oil, (liquified)
  • 1/2 drop vanilla creme stevia (Example: Sweet Leaf)
  • 1 egg, (beaten)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1/4 cup finely chopped pecans
  • 1 cup chocolate chips, (melted)
  • 1/2 cup moderately chopped pecans
  • 1 dash cinnamon

Directions

Mix almond flour, coconut sugar, coconut oil, vanilla crème stevia, egg, vanilla extract, sea salt and ¼ cup finely chopped pecans and blend thoroughly. Bake 350 degrees for 20 minutes.

Melt chocolate chips over double boiler. Remove from pan and place in bowl. If the chocolate mixture doesn’t seem that spreadable, add a teaspoon (or more) of coconut oil to it before spreading on the baked bars. Mix with pecans and a dash of cinnamon. Spread over baked cookie mixture with offset spatula.

Remove from the oven, place on a cooling rack. Once it has reached room temperature, cut into squares and then place in freezer. It tastes best right out of the freezer, though watch those teeth!

For information on setting up a free Go Gluten Free Strategy Session with the Gluten Free Diva, go here: http://www.glutenfreediva.com/new-contact/

Chocolate Orange Mousse with Date Nut Crust

Chocolate Orange Mousse with Date Nut Crust

Dietary Gluten Free
Meal type Dessert
By author Ellen Allard

Ingredients

Crust

  • 1/2 cup walnuts
  • 1/2 cup pecans
  • 1 pinch sea salt
  • 3/4 cups pitted medjool dates
  • 1/2 teaspoon cinnamon

Mousse

  • 12oz chocolate chips (Example: Trader Joe's dairy free)
  • 1 teaspoon vanilla extract
  • 1 tablespoon agave syrup
  • 1 tablespoon orange liqueur, (optional)
  • 4 drops wild orange doTERRA** essential oil, (optional)
  • 1 14-oz package silken tofu (shelf stable kind)

Directions

Crust:
Put all in food processor, mix until very crumbly. Set aside.
Mousse:
Melt chips in double boiler. When melted, remove from heat and add vanilla extract and agave syrup, and optional orange liquor and doTERRA Wild Orange essential oil. Mix until well blended. Set aside.

Put tofu in food processor and blend until smooth. Add chocolate mixture and blend until smooth.

Press the reserved date mixture into individual tart pans with removable bottoms. Use your fingers to press the mixture on the bottom and up the sides of the tart pan. Pour some of the mousse mixture into each pan. Chill until thoroughly cold.

For information on obtaining doTERRA Wild Orange Essential Oil, go here:
http://www.glutenfreediva.com/doterra-essential-oils/

For information on setting up a free Go Gluten Free Strategy Session with the Gluten Free Diva, go here: http://www.glutenfreediva.com/new-contact/

Chocolate Cookie Dough Milkshake

Chocolate Cookie Dough Milkshake

Dietary Gluten Free
Meal type Dessert
By author Ellen Allard

Ingredients

  • 2 cups unsweetened almond milk
  • 1 tablespoon vanilla extract
  • 2 teaspoons unsulphured molasses
  • 5 pitted medjool dates
  • 1 frozen banana
  • 2 tablespoons chia seeds
  • ¼ cup almond butter
  • ½ teaspoon cinnamon
  • 4 teaspoons cocoa powder
  • 1 tablespoon agave syrup
  • 8 ice cubes

Directions

Place all ingredients in heavy duty blender (I used a Vitamix) and blend until smooth.

For information on setting up a free Go Gluten Free Strategy Session with the Gluten Free Diva, go here: http://www.glutenfreediva.com/new-contact/

Black Bottom Panna Cotta

Black Bottom Panna Cotta

Meal type Dessert
By author Alina Eisenhower

Ingredients

  • 2 cups heavy whipping cream
  • 1/2 cup whole milk
  • 1/2 cup sugar

  • 1/2 teaspoon vanilla extract
  • 1 teaspoon powdered gelatin
  • 3oz mild chèvre goat cheese (room temperature)
  • 1 single layer 9” chocolate cake (any recipe you like—or store-bought in a pinch!)

Directions

Divide the chocolate cake evenly between 6-8 martini, wine, or other glasses of your choice, lightly packing the cake to create an even layer in the bottom of each glass. Set aside while you make the panna cotta.
Sprinkle the gelatin over 2 teaspoons of water to soften. Set aside.

In a large saucepan, combine the heavy cream and 1/2 cup of the sugar. Bring to a simmer over medium heat but do not let boil, then turn off the heat and whisk in the softened goat cheese, whisking until the pieces of cheese are totally incorporated and the mixture is smooth. Add the vanilla and the softened gelatin and whisk again to dissolve the gelatin. Whisk in the whole milk. Strain the hot mixture through a fine-mesh strainer into a measuring cup with a pour spout.

Pour the mixture over the chocolate cake dividing it evenly between the glasses. Refrigerate for at least 3 hours or overnight. Garnish with fresh fruit or chocolate shavings. ENJOY!

Dessert Pizza

Dessert Pizza

Meal type Dessert
By author Enrico Giovanello

Ingredients

  • 8oz pizza dough
  • 3/4 cups roasted grapes
  • 1 tablespoon sugar
  • 1 tablespoon cinnamon
  • balsamic vinegar reduction

Directions

For the balsamic vinegar reduction; on medium heat, reduce 1 ½ cups balsamic vinegar in a sauce pan to ¼ cup. The vinegar should be thick and sweet. If using a conventional oven cook the the pizza at 450 degrees for approximately 5 to 8 minutes (depending on the oven).

New York Style Cheesecakes with Cranberry Pear Compote

New York Style Cheesecakes with Cranberry Pear Compote

Meal type Dessert
Occasion Valentines day
By author Chef Alina Eisenhauer

Ingredients

Crust

  • 2 cups ground gingersnap cookies
  • 1/2 stick unsalted butter (melted)

Cheesecakes

  • 1 1/2lb cream cheese (room temp)
  • 1 cup sugar
  • 2 tablespoons flour
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon orange zest
  • 1 teaspoon pure vanillla extract
  • 4 eggs
  • 2 egg yolks
  • 2 tablespoons heavy cream

Cranberry Pear Compote

  • 1 ripe pear (peeled and cut into 1/2” cubes)
  • 1 cup sugar
  • 1 cup water
  • 12oz fresh or frozen whole cranberries
  • 1/2 vanilla bean (split lengthwise)

Directions

Crust
Preheat oven to 325°F. Butter six 1 1/4 cup custard cups (or use a silicone mold coated with pan spray- that’s what we use at Sweet). Toss ground cookies with melted butter in medium bowl to blend. Press 3-4 tablespoons cookie mixture evenly onto bottom of each prepared cup. Bake for 5 min. Just to set.
Cheesecakes
In the bowl of an electric mixer, beat the cream cheese until soft and smooth then add sugar and mix to combine. Scrape down the bowl, add the zests and flour, mixing to combine. Slowly add the eggs and vanilla while continuing to mix. Scrape bowl and mix until smooth and combined. Divide batter equally among custard cups. Place cups in large roasting pan. Add enough hot water to pan to reach halfway up sides of cups. Bake until cheesecakes are set in center, about 45 minutes.
Remove cheesecakes from water bath. Cool completely. Wrap in plastic and refrigerate until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
Cranberry Pear Compote
Combine sugar, vanilla bean and water in a medium saucepan. Bring to boil; add the pear and cranberries, return to boil. Reduce heat and boil gently for 10 minutes (until cranberries pop), stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 1/4 cups.
To serve
Cut around cheesecakes to loosen. Turn cheesecakes out onto plates. Pour warm compote around cheesecakes. ENJOY!
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