Strawberry/Eton Mess

Servings: 4 to 6
Preheat: 0
Prep Time: 
Source: Joan Berman

Great summer dessert.

Ingredients: 

3 Cups Strawberries
2 TBS. Sugar
1 TBS. Amaretto or Cointreau

2 Cups Whipped Cream
1 Tsp. Vanilla
1 TBS. Sugar

1 1/2 Cup Crumbled Meringue Cookies

Directions: 

Hull and chop the strawberries. Place them in a bowl with sugar and liquor.
Remove 1/2 cup and macerate with a fork

Whip cream until thick with soft peaks

Crumble the meringue cookies, Need some big pieces to provide texture.

Take 1/2 cup of the macerated strawberries and fold into the whipping cream

Gently fold in the remainder of the strawberries and chopped cookies into whipping cream

Blueberry Buckle with Lemon Syrup (substitute guinda plums for blueberries)

Blueberry-buckle-with-lemon-syrup-recipe-5
Servings: 9 to 12 – 9 inch square pan
Preheat: 350
Prep Time:
Source: David Lebovitz 8-27-15

Adapted from Rustic Fruit Desserts by Cory Schreiber and Julie Richardson

Adding the lemon syrup is an intriguing idea that was part of the original recipe. It’s tangy but does take some of the spotlight off the berries. If you want to omit it, you might want to increase the amount of cinnamon or nutmeg slightly in the batter to give it a little more pizzazz.

Other fruits can be used, such as sliced or diced plums, nectarines or apricots. Avoid fruits that are extra-juicy, though, as they may interfere with the batter setting. Raspberries or blackberries can be used in place of the blueberries, or mixed with them. (Blackberries are rather seedy, so I’d definitely mix them with other berries.) If you want to swap out other fruits, use the same amount by weight or volume as the blueberries listed in the ingredients. You can use frozen berries if you’d like. Just don’t defrost them first, since they’d get too juicy. Add them frozen, right to the batter.

Ingredients: 

Topping

4 tablespoons (55g) unsalted butter, cubed and chilled
1/2 cup (100g) sugar
1/3 cup (45g) flour
1/2 teaspoon ground cinnamon

Batter

6 tablespoons (85g) unsalted butter, at room temperature
1 cup (200g) sugar
zest of 2 lemons (use the same lemons for the syrup, below)
1 1/2 cups+2 tablespoons (230g) flour
1 teaspoon baking powder, preferably aluminum-free
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon or 1/4 teaspoon ground nutmeg
2 large eggs, at room temperature
1/2 cup (125ml) buttermilk, at room temperature
3 cups (1 1/2 pints, 475g) blueberries

Lemon Syrup

1/3 cup (65g) sugar
juice of 2 medium lemons (about 6 tablespoons, 90ml)

*** ES – only use half of the lemon syrup

Directions: 

1. Preheat the oven to 350ºF (180ºC). Butter a 9-inch (23cm) square cake pan.

2. Make the topping by crumbling together the butter, sugar, flour and cinnamon with your hands or a pastry blender until the pieces of butter are broken up and are about the size of small peas. Set aside.

3. To make the batter, in the bowl of stand mixer fitted with the paddle attachment, or by hand in a bowl using a spatula or wooden spoon, cream the butter, sugar and lemon zest together until light and creamy, about 3 minutes. Add the eggs one at a time, stopping the mixer a few moments after you add each egg to scrape down the sides of the bowl.

4. Sift together the flour, baking powder, baking soda, salt, and cinnamon or nutmeg into a medium-sized bowl. With the mixer on low speed, add half the flour mixture, then stir in the buttermilk.

5. Add the remaining flour mixture, mixing just enough so it’s barely incorporated (there will still be dry bits of unincorporated flour), then remove the mixer bowl from the machine and using a flexible spatula to gently fold in the blueberries in, just until they are incorporated. Do not overmix – you don’t want to smash the blueberries and stain the batter.

6. Scrape the batter into the prepared baking pan and smooth the top. Strew the topping over the blueberry batter and bake until the buckle is lightly browned on top and feels just set in the center; it’ll spring back lightly when you touch the center. It’ll take about 55 minutes.

7. When the buckle is almost finished baking, make the syrup by heating the lemon juice and sugar in a small saucepan over medium heat, cooking it until it thickens. It’s done when the bubbles get larger, and when removed from the heat (which you might want to do a couple of times while it’s cooking, to check), the consistency will be like warm maple syrup. It’ll take about 5 minutes.

8. Remove the buckle from the oven and pour the warm lemon syrup over it, letting it soak in. Serve the buckle when it’s cool enough to slice. It’s good warm or at room temperature. Whipped cream, vanilla ice cream, or white chocolate-fresh ginger ice cream make nice accompaniments, although none are really necessary.

Storage: The buckle can be kept for up to three days at room temperature, if well-wrapped. It can be frozen for up to two months. Not sure if I would pour the syrup over the buckle if I was planning on freezing it, though. You could defrost and rewarm it in a low oven, wrapped in foil, then add the syrup before you plan to serve it.

Mango in Ginger-Mint Syrup

Servings: 4
Preheat: 0
Prep Time: 
Source: Epicurious

This recipe can be prepared in 45 minutes or less but requires additional sitting time.
Refreshing

Ingredients: 

a 2-inch piece fresh gingerroot
1 cup water
1/3 cup sugar
1/3 cup packed fresh mint leaves
1 firm-ripe mango (about 1 pound)
Garnish: fresh mint sprigs

Directions: 

Thinly slice ginger root and in a saucepan bring to a boil with water and sugar. Simmer mixture 5 minutes and remove pan from heat. Stir in mint and let steep 5 minutes. Pour syrup through a sieve into a bowl and cool completely.

Peel mango and thinly slice. Stir mango into syrup. Chill mixture 30 minutes.

Garnish mango with mint.

Plum Clafoutis

Servings: 4 to 6
Preheat: 425
Prep Time: 20 minutes
Source: Fine Cooking, Issue 118

Clafoutis is a traditional French dessert made by pouring a custard over fruit and baking it. Quickly sautéing the fruit first concentrates its juice and creates a flavorful syrup that permeates the custard. You can make this dessert with any ripe but relatively firm fruit that will remain intact, such as cherries, apricots, pears, or figs.

Ingredients: 

1 Tbs. sliced almonds
7 Tbs. granulated sugar
1 oz. (2 Tbs.) unsalted butter; more for the pie plate
12 oz. (3 to 5 medium) red or black plums, pitted and quartered
1 Tbs. brandy
1 Tbs. amaretto
1-1/2 oz. (1/3 cup) unbleached all-purpose flour
1/4 tsp. table salt
3 large eggs
3/4 cup whole milk
1/4 cup heavy cream
1 tsp. pure vanilla extract
Confectioners’ sugar for dusting

Directions: 

Position a rack in the center of the oven and heat the oven to 350°F.

Put the almonds in a 9-inch ceramic or metal pie plate and toast in the oven until pale golden, 3 to 5 minutes. Transfer the nuts to a small bowl to cool, stir in 1 Tbs. of the sugar, and set aside. Return the pie plate to the oven and raise the temperature to 425°F.

Melt the butter in a 10-inch skillet over medium-high heat. When the butter is bubbling and hot, add the plums, and cook, turning, until they begin to soften, 1 to 2 minutes. Sprinkle 3 Tbs. of the sugar over the fruit. Reduce the heat to medium low and cook until the sugar melts into the fruit juices and becomes a syrup, 1 to 2 minutes. Turn off the heat and stir in the brandy and amaretto.

In a medium bowl, whisk together the flour, salt, and the remaining 3 Tbs. sugar. Whisk in the eggs until the mixture is completely smooth; then whisk in the milk, cream, and vanilla.

Remove the pie plate from the oven and carefully butter it. Pour the fruit and syrup into the pie plate, spreading the fruit evenly.

Pour the custard over the fruit (the pie plate will be very full). Bake, sprinkling the reserved almond topping over the batter halfway through baking, until puffy and the center is set, about 15 minutes.

Let the clafoutis cool to warm, 10 to 15 minutes (it will deflate). Dust liberally with confectioners’ sugar and serve.

Poached Pears with Ginger and Port

Servings: 2
Source: Gourmet 1997

Ingredients
a 1 1/2-inch piece fresh gingerroot
2 firm-ripe Bartlett, Anjou, or Comice pears with stems intact
3 to 4 cup water
1/2 cup sugar
1/4 cup Tawny Port
2 tablespoons fresh lemon juice

Directions
Peel gingerroot and slice thin. Cut slices into thin strips and in a saucepan simmer in 1 quart water 10 minutes. Drain gingerroot and discard water.
In a saucepan just large enough to hold pears lying on their sides bring 3 cups water to boil with gingerroot, sugar, Port, and lemon juice, stirring until sugar is dissolved.
Peel pears, leaving stems intact, and cut a thin slice from bottom of each if necessary to enable pears to stand upright when served. Arrange pears on their sides in poaching liquid, adding enough of remaining water as necessary to just cover. Simmer pears, turning them occasionally, until tender, 20 to 40 minutes depending on ripeness. Carefully transfer pears with a slotted spoon to a bowl and boil poaching liquid until reduced to about 3/4 cup and slightly syrupy. Pour sauce over pears. Pears may be made 1 day ahead and cooled in sauce before being chilled, covered. Serve pears warm or chilled.

Peach and Berry Compote

Servings: 6
Prep Time: 20 min
Inactive Prep Time: 1 3/4 hrs
Source: Gourmet
Gourmet Entertains
August 2000

Ingredients
3 large peaches (1½ lb)
1 cup sweet dessert wine such as Muscat de Beaumes-de-Venise
3 tablespoons sugar, or to taste
2 cups blueberries ( ¾ lb)
2 cups raspberries ( ½ lb)

Directions
Blanch and peel peaches. Cut into ¼-inch-thick wedges.

Simmer peaches, wine, and sugar in a 3-quart saucepan, stirring occasionally, 2 minutes, then remove from heat. Immediately transfer mixture to a bowl and add berries, tossing to combine. Cool compote completely.

Serve compote chilled or at room temperature.

Fruit Crisp

Servings: 8
Preheat: 375°
Source: Fine Cooking June/July 2002

Ingredients
Crunchy Crisp Topping

Yields enough for one crisp.

This is my version of the classic fruit crisp topping. It can be made up to a month ahead and frozen; use it straight out of the freezer.

1 cup all-purpose flour
½ cup packed dark brown sugar
¼ cup granulated sugar
Pinch salt
½ teaspoon ground cinnamon or 1/8 teaspoon ground or grated nutmeg (optional)
8 tablespoons slightly softened unsalted butter, cut into pieces

Combine the flour, both sugars, salt, and cinnamon or nutmeg, if using, in a medium bowl. Rub in the butter with your fingertips until it’s well blended and the mixture crumbles coarsely; it should hold together when you pinch it. Refrigerate until needed.

OATMEAL TOPPING VARIATION
Adding oatmeal makes a more voluminous toppin with a rustic, crumbly texture. Add 1 cup old fashioned oats to the master recipe.

CORNMEAL TOPPING VARIATION
Cornmeal adds some unexpected crunch but makes the topping a bit less crumbly. Add ¼ cup cornmeal to the master recipe.

NUT TOPPING VARIATION
After rubbing in the butter, add 1/3 cup chopped walnuts, pecans, or hazelnuts, or sliced almonds to any of the recipes above.

Directions
Make a topping
Use the Crunchy Crisp Topping recipe (or one of the variations) below and refrigerate.

Prepare 6 cups of fruit
Choose one or two fruits and cut each into even-size pieces:
½-inch pieces for firmer fruit, ¾-inch pieces for tender fruit.
The following are good alone or mixed:
· Apples and pears: peel, core, cut into ½ inch slices.
· Peaches, nectarines, plums, an apricots, Pit and cut into ¾ inch slices.
These fruit are best mixed with each other or with one of the fruits above:
· Strawberries: stem, core, and quarter or halve, depending on size.
· Cherries: stem, pit, and leave whole.
· Blueberries, raspberries, blackberries: Leave whole
Put the fruit in a bowl.

Adjust the sweetness
Taste the fruit and sprinkle on 2 tablespoons to 1/3 cup sugar. For less ripe or tart fruit, use more sugar; for sweet, ripe fruit, use less.

Add the thickener
In a small dish, dissolve 1 teaspoon to 1 tablespoon cornstarch in 1 tablespoon lemon juice. For juicier fruit, such as berries, use the greater amount of cornstarch. For denser fruits like apples and pears, use the lesser amount. Pour over the fruit.

Add optional flavorings
Choose one or two spices, zests, or extracts
· grated lemon or orange zest: 1-2 tsp
· ground cinnamon: ½ tsp
· grated or ground nutmeg: 1/8 tsp
· grated fresh ginger: 1 to 2 tsp
· vanilla: 1 tsp extract of the seeds from 2 inches of a vanilla bean.
· almond extract: ½ tsp
· dried cherries, dried cranberries, or raisins: ½ cup soaked in hot water for 10 minutes and drained.
Gently toss into the fruit.

Assemble and start baking
Pour the fruit mixture into an 8- or 9-inch square (or similar-capacity) glass or ceramic baking dish. Set the pan on a baking sheet to catch overflowing juices. Top the fruit with half of the topping (refrigerate the other half) and bake for 20 minutes.
Finish baking

Sprinkle the remaining topping over the crisp and continue baking until the fruit is tender when pierced with a knife, the topping is crisp, and the juices are bubbling, another 15 to 35 minutes, depending on the fruit (apples take more time; berries take less). Let cool for 20 to 30 minutes.

Serve warm.

Baked Pears

Servings: 8
Preheat: 375°
Source: Gourmet December 1980

Ingredients

Directions
In a stainless steel or enameled casserole just large enough to hold the pears in one layer combine 3 cups dry white wine, 2½ cups sugar, 2 cups water, 2 tablespoons each of lemon juice, orange flavored liqueur, and grated orange rind, and a 3-inch cinnamon stick and bring the liquid to a boil over moderate heat, stirring until the sugar is dissolved. Add the pears and bake them, covered with a round of wax paper and the lid, in a preheated moderately hot oven (375°F.), turning them once, for 25 minutes, or until they are just tender when pierced with a fork. (The cooking time depends on the type and firmness of the pears.) Let the pears cool in the syrup.

The pears can be served at room temperature or chilled overnight and served cold. Transfer the pears carefully with a slotted spoon to a serving bowl and spoon some of the syrup over them.

Baked Figs with Grand Marnier and Whipped Cream

Servings: 6
Preheat: 300°
Prep Time: 10 min
Cook Time: 40 min
Source: Gourmet

Ingredients
12 fresh figs
1/3 cup plus 2 Tbsp sugar
1/2 cup water
1/4 cup plus 1 Tbsp Grand Marnier or other orange-flavored liqueur
1 cup chilled heavy cream

Directions
Preheat oven to 300°F.

Prick bottom of each fig several times and stand figs in a buttered 9- to 10-inch flameproof gratin dish or ovenproof skillet. Sprinkle figs with 1/3 cup sugar, then add water to dish.

Bake figs in middle of oven, basting twice with pan juices, until tender, about 30 minutes. Transfer dish to stovetop, then add 1/4 cup Grand Marnier and bring to a boil over moderately high heat. Remove from heat and carefully ignite pan juices. After flames subside, juices should be syrupy. If pan juices are too thin, transfer figs to a shallow serving bowl, then boil juices until syrupy and slightly thickened, 3 to 5 minutes, and pour over figs.

Beat cream with remaining 2 tablespoons sugar and tablespoon liqueur using an electric mixer until it holds soft peaks.

Serve figs, warm or at room temperature, with syrup and cream.

Active time: 10 min Start to finish: 40 min