Currently viewing the tag: "dessert"

Here is a dish that straddles the line between dinner and dessert, sweet and savory. Depending on how you season this, it could go either way. Here I was thinking dessert, but I tend to like not very sweet desserts, so this is not as sweet as you could make it.

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Just one of those things that happened one day, and it was better than anticipated. Be sure to use good shortbread, or don’t bother.

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“Agrodolce” means “sweet and sour” in Italian, and is usually a reduction of sugar and vinegar applied to something else. Here I use the term loosely in that there is sugar and a balsamic vinegar applied to the fruit. This is an especially nice way to treat early season berries that smell gorgeous but might not have had the time to develop full flavor yet. Use these with plain or vanilla yogurt, make a parfait with layered berries, granola, and yogurt, or use these for topping to pancakes and waffles. Eat as is with cheese such as Gorgonzola or young Pecorino Romano.

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bluebasilInfusing basil into this low-sugar jam diversifies its use. Great for a summery spread on toast or perhaps as a glaze on ham or pork chops. For a different variation, substitute 3 tablespoons of Rosewater for the basil.

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mixedberryMakes about6 Half Pints (8 oz)

Mix and match your favorite berries such as strawberries, blueberries, blackberries, and/or raspberries to create a delightful jam using Ball® RealFruit® Classic Pectin.

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From Chef Colin Moody

Makes 4 Cups

32 ounces plain whole milk yogurt*
1 vanilla bean, scraped

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This salad could be a starter salad, or would be good as part of a lunch on a warm day with grilled chicken. At dinner, this would be a great way to bridge a salad and dessert course, or could come before the cheese in lieu of dessert. This is a very simple recipe, but that is so the flavors of each ingredient shines through. It may seem odd to use lettuce, but the faintly bitter and mineral-y flavor and the gentle crunch of the butter lettuce is a great foil to the sweetness and texture of the berries. If you wanted to add something to the salad, some chopped roasted almonds, pistachios, or hazelnuts would work with the sweet nutty flavor adding a bottom note to the ensemble.

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When done with sweet tomatoes, these taste like candy, and are great as a dessert, or part of one. They work great with homemade vanilla ice cream or as part of a tart. I usually use plum tomatoes, but others will work as well. If the tomato is big, quarter it. This is less a recipe than a technique to follow. As you do this a couple times, you learn to adapt to the size of the tomatoes and the sweetness, or not, of them as well. You can change the herbs, play with oils, and even use different sugars such as a vanilla or lavender sugar.

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Makes about 4 to 5 (8 oz) half pints

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Makes about 6 (8 oz) half pints

Three ingredients – but no sugar – for delicious homemade jam!

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Makes about 8 (8 oz) half pints.  Strawberries, lemon juice, Ball® RealFruit® Classic Pectin and sugar combine to make traditional strawberry jam. Try out this recipe, then make it your own as you discover new twists to this favorite canning recipe.

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This is a twist on Insalata Caprese, the ubiquitous tomato, mozzarella, and basil “salad” that often features as a starter when tomatoes are in season. This version, however, is more of dessert meets the cheese course. The basil syrup called for in the recipe was developed originally for making grown-up sodas.

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INGREDIENTS:

 15 oz (approximately 1 3/4 c.) roasted and cooled kabocha
3 1/2 c. flour2 tsp. baking soda
1 tsp. sea salt (use regular salt if you must)
1 tsp. cinnamon
1 tsp. ground nutmeg
3/4 tsp. ground cloves
1/4 tsp. ground ginger

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Inspired by Farmer’s Daughter

 INGREDIENTS:

1 cup squash puree
1 cup heavy cream
1 cup sugar
3 beaten eggs

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This frosting is used for the Apple Cake Muffins, or if you decide to turn the muffins back into a cake. The muffins/cake is not that sweet. The frosting definitely is!

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These are a nice treat for breakfast or lunchboxes, and are not very sweet. This was originally a cake recipe that was frosted with a caramel icing, and can be used as a cake. Remove the cinnamon and vanilla and bake in small loaf pans as an unusual accompaniment for a cheese plate. Works well with sharp cheddars and brie.

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This recipe comes by way of my friend Jeff, who not only makes great wine but also this killer dessert. He gave me the recipe over the phone, and as so many recipes are given, it was just a list of ingredients, not much in the way of amounts, loose instructions for the method, and the addendum of, “You get extra points for serving it with vanilla ice cream and rhubarb bitters.” I agree. We like the crumble topping, and the filling is almost just there to sauce it, but you can add more rhubarb to the dish if you wish.

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Here’s a dessert idea for the squash from http://www.recipetips.com/recipe-cards/t–68974/squash-squares.asp

INGREDIENTS:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
4 eggs, beaten

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Prepare Winter Luxury pumpkin, moschata squash (cheese pumpkin), butternut squash or other pie pumpkin either by oven roasting in a covered heavy pan with enough liquid to allow the squash to cook until soft without browning or by allowing cubed squash to cook in a pot of water on top of the stove until tender (check with a fork). Allow the cooked squash to completely drain and cool and puree in a food processor. Add pumpkin pie spices. For every 2 cups of pureed squash add 1 1/2 tsp. of cinnamon, 1/2 tsp. of ginger, 1/4 tsp. cloves and 1/2 tsp of salt. Since you’re essentially making a custard, add your custard ingredients: 2 eggs, 1 can of evaporated milk (or 1 cup of whole milk or light cream) and 3/4 cup sugar. Everything should be nice and blended to pour into a deep unbaked pie crust. Bake in a preheated 350° F oven for 45 minutes to an hour depending on your oven and the depth of your pie. Check for firmness toward the end of the baking time (you want a firm custard), but don’t let the pumpkin filling over cook or scorch.

I like this recipe as it is easy, uses less added sugar and still tastes great.

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This is a nice recipe when you need to use that left over rice in the fridge.

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INGREDIENTS:

1/2  cup  sugar
2  Tbsp.  cornstarch
1/4  tsp.  salt
2  cups  half-and-half or light cream
1/2    a vanilla bean, split lengthwise, or 1/2 teaspoon vanilla
4    beaten egg yolks

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