Dessert Recipes & Ideas
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Recipe: Dried Fruit Warmed With Red Wine and Spices
Here’s the hot water bottle of desserts, warming and weirdly pink. While dried fruit simmered in wine may seem old-fashioned or unsexy, we think this is a rich luxury for an icy night. The warm wine, cloves, cinnamon, and pepper wake up summer’s stone fruits and turn them in to something more than we were expecting. Serve the fruit with a scoop of ice cream, sour cream, Greek yogurt, or fresh ricotta. Try leftovers on your oatmeal the next morning.
Mar 8, 2007
Recipe: Brandied Prune and Chocolate Chunk Cookies
This isn’t a bake sale cookie, or a three-at-a-sitting treat. It’s a dressed up version of a classic, nearly underbaked so it’s still chewy, with sticky mouthfuls of gooey, boozy prune and dense chocolate. Do not attempt these without a tall glass of cold milk!
Mar 1, 2007
Recipe: Meringue Cookie Bites, Three Ways
Meringues have become ubiquituously associated with the “Fat Free!” “Almost ZERO calories!” crowd of diet desserts at the grocery store, crowded into plastic tubs that cheerily advertise their low-calorie benefits. They are certainly not what we would reach for when looking for an indulgent dessert.
Feb 27, 2007
Technique: Making Phyllo Cups
One of our favorite dessert party tricks is phyllo cups. You can buy those little phyllo cups, pre-shaped and crimped, out of the freezer at the grocery store. But you can get far more out of a regular package of phyllo, and it doesn’t take long to make cups in the size you want. Once baked these can be filled easily and creatively with all sorts of good things – raspberries and cream, chocolate mousse, whipped blue cheese with bacon crumbles.
Feb 21, 2007
Recipe: Sweet and Spicy Squash
Acorn squash is tremendously good for you, and when roasted it has a velvety, luxurious texture that lends itself to both spicy and sweet flavors. Fortunately, there are two halves to a squash, so I dust one with curry powder for a spicy dinner and the other with small mounds of brown sugar for a sweet dessert.I am giving measurements here, but obviously this is the most flexible sort of recipe. Adjust to your taste.
Jan 16, 2007
Recipe: D.I.Y. Fruity Gumdrops
These are not difficult at all. Fruit juice is boiled with pectin and a sugar syrup is stirred in. Then it firms up overnight into a solid yet sticky bar that can be cut into individual pieces, which are rolled in sugar to give them that charming gumdrop exterior.Again, these are really sweet, so be sure to use juice that has no added sugar at all.
Dec 18, 2006
Recipe: D.I.Y. Divinity
In fact, it never fails to amaze me that this recipe was invented by someone who did not have an electric mixer. How did they do it? How would they even think to whip egg whites this long? I wouldn’t even do this with a hand mixer – a stand mixer is what makes divinity easy.The almonds are highly recommended; this candy is so teeth-achingly sweet that it’s nice to cut it with some salt and smokiness.
Dec 11, 2006
Recipe: D.I.Y. Buckeyes
These freeze well. I, regrettably, prefer them straight from the freezer. They are also the first of several Christmas candies, suitable for food gifts or the holiday buffet table, that we’ll look at in the next several weeks.Chocolate and Peanut Butter Buckeyesmakes about 13 dozen 2 lbs. powdered sugar3 cups peanut butter (smooth and not the all-natural kind)1 cup unsalted butter (2 sticks)1 1/2 lb. chocolate chips, semi-sweet (24 oz.
Dec 4, 2006
Recipe: D.I.Y. Candied Lemon Peel
5-6 organic lemons, about 1 1/2 pounds1 teaspoon salt 1 1/2 cup cold water2 cups sugar Superfine sugar (optional) Peel the lemons with vegetable peeler, taking off long, thin strips. Fill a medium sauce pan 3/4 full with water and 1/2 teaspoon salt. Add the lemon peels and bring to a boil. Simmer for 10 minutes, then drain. Repeat, using the other 1/2 teaspoon of salt. This is softening the lemon peels and taking away the residual bitterness of the white pith.
Nov 27, 2006
Recipe: Sweet Potato Bread Pudding with Caramel Pecan Sauce
Here’s a fall flavored weekend dessert that can be assembled ahead of time and baked just before serving. It’s great for company as a finale to a homey fall meal. The earthy flavor of the sweet potatoes really comes through, pairing well with the spices and the caramely, nutty sauce. I made a batch and gave some to two sets of friends who heated it up in the microwave later. Everyone raved.
Oct 20, 2006
Recipe: Graham Cracker Crust
Dessert can be demanding. So much whipping, melting, baking and waiting. I’ve picked up some tips for putting together a decent “company dinner” on the double, but I can’t get the last course right . . . and I have this frustrating feeling that it’s the end of the night that everyone remembers.I’m learning that some home cooks have a stable of desserts that rely on pantry ingredients that don’t demand too much ambtion or make a mess at the last minute.
Oct 16, 2006
Recipe: Joan’s No Fail Bundt Cake
It’s the Jewish New Year so it’s time to celebrate and reflect. This weekend, since I didn’t have time to make my traditional, from scratch honey cake, I opted for a no-fail bundt cake recipe. I recently learned that the bundt pan was created by Nordic Ware here in the United States after a couple of ladies from the Minneapolis chapter of the Hadassah society asked Nordicware founders, Dave and Dotty, to make a pan similar to the ones their grandmothers used in back in Germany.
Sep 25, 2006
Recipe: Sugar Cones
With all the talk about ice cream lately, we wouldn’t want you going out and buying cones, which often have shortening, artificial flavourings and preservatives. Here’s a very simple way of making your own. This is a great accompaniment to your original ice cream recipe that you’re submitting to the contest, don’t you think?
Jul 28, 2006
Reader Recipe: Abby’s Blueberry Pie
“I think it looks a little sad because I used my glass pie plate which is a deeper than I remembered so it doesn’t have that nice plumped up effect. It’s based on a family recipe that both my mother and my grandmother made, which we all tend to play fast and loose with. This pie combines half cooked fruit with half fresh fruit, so you can sugar and spice up the cooked part but still get the freshness of the raw fruit. ” (Thanks, Abby!
Jul 5, 2006
Recipe: Bermudian Rum Cake
We celebrated the birthday of a Bermudian friend a few nights ago. On the menu were Dark & Stormies and Rum Cake, of course. Being with child, I did not gulp a D&S, but I did enjoy the cake. The recipe, in its original form, comes from the birthday boy’s mother in Bermuda, who gets it from Bacardi.
Apr 26, 2006