Displaying items by tag: desserts

To get the creaminess to give this custard the right texture use low-fat (usually 2%) or skimmed evaporated milk, which is available, canned, at the grocery store. You may substitute 1% milk, but the custard will be thinner.

19.11.2014
Published in Recipes

I was surprised to learn that it was home-baking icon Betty Crocker who printed the first known recipe for lemon bars, the prototype of today’s citrusy sweets, in 1963. Betty Crocker, of course, never existed, except in the imagination of General Mills. Nonetheless, “she” became a culinary icon to many women. This version of lemon squares – developed by my recipe tester, Sandra Osojnik, for today’s home cook – are nothing like Crocker’s. These have a sophisticated twist: They aren’t too sweet and the lemony punch really works after a heavy meal. Adding cornstarch to the pastry makes it slightly softer and freezing the dough for 20 minutes improves its baked texture. Homemade marshmallows are trendy right now and so simple to make. Just remember to watch them carefully while they cook under the broiler so they don’t burn. If you have a kitchen blowtorch, it will be even easier for you to caramelize them. If you don’t have a piping bag, cut the corner of a resealable sandwich bag and use it instead.

19.11.2014
Published in Recipes

A very simple, quick dessert featuring pumpkin in a different way. Caramelized apples add a richness to the dessert.

22.10.2014
Published in Recipes
A great cheesecake with a hint of pumpkin. Cooling in the oven prevents the top from cracking. However, if it does crack, spread whipped cream over the whole top instead of piping rosettes.
08.10.2014
Published in Recipes

If you cannot find the small blue or prune plums, then use apples. I have been disappointed in the prune plums this year, which are large and very sour. The small ones have been much better. If using apples, use 3 lbs (1.5 kg) mixed varieties. Olive oil pastry means you can serve this after a meat dish and it is healthier than vegetable shortening (unless you can find the organic kind). Good olive oil pastry is flaky and tasty but remember not to use a strongly flavoured oil.

08.10.2014
Published in Recipes

Sour cherries are easy to pit. Just squeeze the pits out with your fingers. If you use frozen, pitted cherries, drain them well after defrosting.

03.10.2014
Published in Recipes
You can make this crumble with one fruit or with as many as you have available—peaches, apricots and plums are a wonderful combination. When the sauce is served with the crumble, the result is outstanding, but for an even more delicious sensation, top with vanilla ice cream. Rum Caramel Sauce will keep for 2 weeks refrigerated. Reheat before serving.
15.09.2014
Published in Recipes

These pies will blow you away whether you use wild blueberries or cultivated ones. If you have leftover filling, serve it over ice cream.

11.09.2014
Published in Recipes

Preparing ice cream, gelato or sorbet without an ice-cream maker is quite easy as long as you remember that, although the texture will be a little icy, the taste will be better than you ever imagined. Spiked with a splash of peach schnapps, my iced-yogurt sandwiches are best served for dessert at the end of a dinner party but I also like to enjoy them on a sunny afternoon. Prepare this frozen treat when seasonal fruit is spectacular: fresh, local and slightly overripe. I used juicy peaches though you could also try apricots or plums (stone fruit is best for this recipe). The ginger-snap cookies infuse the sandwich with a spicy flavour but you could use either chocolate or shortbread cookies as well.

27.08.2014
Published in Recipes

 

Blueberries and cream is a match made in heaven. This tart highlights the combination. You can buy crème fraîche in gourmet groceries or you can make your own using the following recipe.
20.08.2014
Published in Recipes