Desserts

Australian Wattle Seed Oatmeal Coconut Cookies

Ingredients:
1 cup all-purpose flour
1/4 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
1/2 cup sugar
1 tablespoon Nirmala’s Kitchen Australian Wattle Seed
1 large egg, lightly beaten
1 teaspoon lime zest
1 teaspoon lime juice
3/4 cup quick cooking oats
3/4 cup unsweetened shredded coconut

Directions:
Preheat oven to 375°F, and position rack in middle of oven.

Sift together flour, cream of tartar, baking soda, and salt, and set aside. Cream together butter and sugar until smooth. Add wattle seed and stir to combine. Add egg, zest, and juice, and stir to combine. Fold in flour mixture until just incorporated. Add oats and coconut, and stir until well combined. Drop cookies, 1 1/2 to 2 tablespoons each, on a nongreased cookie sheet 2 inches apart, and bake until edges are golden, 8 to 10 minutes.

Transfer to wire rack and cool completely.

Baked Alaska Devon Cream

Ingredients:
1 sponge flan case
2 tablespoons sherry
2 tablespoons apricot jam
1 can apricots
8 ounces Double Devon Cream (clotted cream)
3 egg whites
3 ounces confectioners’ sugar

Directions:
Preheat oven to 425°F.
Place sponge flan case on baking sheet. Sprinkle with sherry and spread the inside with jam. Drain the apricots and arrange half in flan case. Spread the Double Devon Cream onto apricots, and top with remaining apricots. Whisk egg whites until they form stiff peaks. Beat in half the sugar and fold in remainder.

Spoon onto flan and fork into peaks. Bake for 2 to 3 minutes and serve.

Baked Oranges

Ingredients:
4 big oranges
3 tablespoons white sugar
2 tablespoons butter
2 tablespoons brown sugar
1 teaspoon cinnamon
1/2 cup water

Directions:
Clean and peel oranges. Slice peels into thin strips (cut off the white part).

Put white sugar and 1/2 cup water into small saucepan. Bring to boil, and simmer the orange peel strips for 5 minutes; set aside.

Put oranges on oven tray and sprinkle with brown sugar and cinnamon. Place dashes of butter on top. Place tray under a hot grill for 5 to 10 minutes.

Serve individually, decorating each orange with a couple of the caramelized strips.

Baked Phyllo-Pocket Dessert Stuffed with Vodka Currant™

Ingredients:
1 sheet of phyllo dough
1 tablespoon olive oil
1 big piece of Vodka Currant™
15 to 20 currants

Directions:
Preheat oven to 425°F.
Cut phyllo sheet into 2 pieces, brush with oil, and place 2 pieces on top of each other.

Put currants and cheese on one edge of the phyllo square. Fold package into a pocket, brush with oil, and bake 12 to 14 minutes.

Serve with your favorite jam, or a nice chutney of dried fruits and berries.

Baklava

Ingredients:

Filling
2/3 pound nuts (almonds and walnuts)
1/4 cup sugar
1 teaspoon cinnamon
9 sheets phyllo dough
5 tablespoons butter, melted
24 whole cloves

Syrup
1 cup water
1 cup sugar
1 orange, cut in half
1/4 cup chestnut honey

Directions:
Preheat oven to 350°F.
In bowl of a food processor, combine nuts, 1/4 cup sugar, and cinnamon. Pulse until all nuts are pea-size or smaller.

Brush one sheet of phyllo with butter. Fold sheet in half, and place in bottom of 8x8-inch baking dish. Brush top of phyllo with butter. Repeat with two more sheets of phyllo. Spread half of nut mixture over phyllo dough in the baking dish. Brush one sheet of phyllo with butter. Fold sheet in half and place on top of nuts. Brush top of phyllo with butter. Repeat with two more sheets of phyllo. Spread remaining nuts over last layer of phyllo.

Brush one sheet of phyllo with butter. Fold sheet in half and place on top of the nuts. Brush top of phyllo with butter. Repeat with two more sheets of phyllo. Cut the baklava into twelve rectangles (3" x 4"). Cut each square into two triangles by cutting between opposite corners. In the center of each triangle, press in a whole clove.

Bake baklava for 30 minutes. Top should be golden brown.

While baklava is baking, place water, 1 cup sugar, and orange in medium saucepan over medium heat. Cook for 30 minutes to reduce. Squeeze orange into resulting syrup and throw away rinds. Stir in honey. After baklava has cooled slightly. Pour syrup over and allow the baklava to soak it up for at least 30 minutes.

Makes 24 pieces.

Berries in Red Wine

Ingredients:
8 cups mixed blueberries, raspberries, and sliced strawberries
1/3 cup light brown sugar
1/2 cup fruity red wine
1 (8 ounces) container Vermont Quark
vanilla sugar or turbinado for garnish
fresh mint sprigs for garnish

Directions:
In a large bowl, gently combine fruits and sugar, add wine, and let stand until sugar dissolves and syrup forms, about 5 minutes. Divide fruit mixture among 6 martini glasses or goblets. Add dollop of Quark, and sprinkle of vanilla or torbinado. Add mint sprigs and serve.

Optional: Replace Quark with Fromage Blanc for a light dessert; Mascarpone or Crème Fraîche for a creamy dessert.

Serves 6.

Blue Chevre Pecan Torte

Spectacular twist on fall favorite with the addition of blue goat cheese - serve with poached pear and crème fraiche for special occasions!

Ingredients:
1 sweet pastry shell
4 tablespoons unsalted butter
5 ounces Moulin Bleu Goat or Montchevre Chevre in Blue, crumbled
1/2 cup golden baker’s sugar
3 eggs
3/4 cup Lyle’s Golden Syrup
2 tablespoons sherry or rum
1/2 vanilla bean
1 cup pecan halves
pinch of nutmeg
pinch of salt

Directions:
Preheat oven to 375°F.

Warm butter and syrup in pan; add 2 ounces of cheese and stirring gently until melted. In a separate bowl whisk eggs, sherry, sugar, spices, and pecans. Add these two mixtures together. Place remaining cheese (3 ounces) into partially baked pie shell, and top with mixture. Bake 25 minutes.

Allow to cool slightly (enough to set) before serving.

Brown-Sugar Rum Sauce

Ingredients:
6 tablespoons unsalted butter, softened
6 tablespoons dark brown sugar, loosely packed
6 tablespoons heavy cream
4 tablespoons El Dorado Rum or other good quality dark rum

Directions:
In a heavy saucepan, combine butter, brown sugar, and cream, and slowly bring to boil over medium heat. When boiling, add rum and stir briskly to combine.

Cabernet Poached Pears

Ingredients:
6 firm Bartlett pears
1 bottle red wine (preferably Cabernet)
1 vanilla bean, whole
2 cinnamon sticks
2 bay leaves
1/2 cup sugar
Chocolate Pear Cabernet Sauce

Directions:
Peel pears and leave stem intact. In a large saucepan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise, and add to wine and water mixture. Add cinnamon sticks, bay leaves, and sugar to taste. Add pears to liquid and simmer for about 20 minutes or until tender. (Test for doneness by inserting a sharp knife in the base; there should be little resistance when fully cooked.) Gently transfer pears to a glass or ceramic bowl. Pour enough poaching liquid over pears just to cover. Cover and refrigerate for several hours, preferably overnight; the longer the pears soak, the darker they will become.

When ready to serve, place pears on individual dish and allow to come to room temperature.

Heat Chocolate Pear Cabernet Sauce until warm. Drizzle sauce over room-temperature pears.

Chardonnay Poached Pears

Ingredients:
6 firm Bartlett pears
1 bottle white wine (preferably Chardonnay)
1 vanilla bean, whole
1/2 cup sugar
White Chocolate Pear Chardonnay Sauce

Directions:
Peel pears and leave stem intact. In a large saucepan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise, and add to wine and water mixture. Add sugar to taste. Add pears to liquid, and simmer for about 20 minutes or until tender. (Test for doneness by inserting a sharp knife in the base; there should be little resistance when fully cooked.)

When ready to serve, place pears on individual dishes. Heat White Chocolate Pear Chardonnay Sauce until warm. Drizzle sauce over room-temperature pears.

Cheshire Soufflé with Apricots

Ingredients:
4 ounces Cheshire cheese, grated
1oz butter
½ oz flour
1/2 cup whole milk
3 eggs, separated
1oz confectioners’ sugar
14.5-ounces can of apricots, drained and chopped
1 tablespoon red currant jam
grated nutmeg to taste

Directions:
Preheat oven to 375°F. 
Add flour, milk, and butter to [add size here] saucepan. Heat and stir continuously until sauce thickens, boils, and has a smooth consistency; cook 1 minute. Cool mixture slightly and beat in egg yolks, sugar, cheese, apricots, and red currant jam. Whisk egg whites until stiff peaks form. Fold egg whites into sauce. Butter 1-quart soufflé dish and pour in mixture; sprinkle with nutmeg. Bake in preheated oven for 20 to 30 minutes. Serve immediately out of oven.
Serves 4.

Chipotle Brownies with Pistachios

Ingredients:
1 1/2 cups shelled pistachios
1 cup chipped baking chocolate
3 chipotle chilies with adobo sauce (minced)
8 ounces unsweetened chocolate
1 cup butter
5 eggs
3 cups sugar
1 tablespoon vanilla
1 1/2 cups flour
1 teaspoon salt

Directions:
Preheat oven to 375°F. Grease a 13" x 9" pan.

Melt chocolate and butter in double boiler until smooth. Add in minced chipotle.

Beat together sugar, eggs, and vanilla. Add in remaining ingredients, combining nuts and chipped chocolate and adding last. Stir until just combined.

Bake 35 to 40 minutes.

Chocolate Capri Cheese Cake

Ingredients:

Crust
2 cups crushed vanilla wafers
4 tablespoons melted butter

Filling (all at room temperature):
4 eggs
1 cup sugar
25 ounces (5 logs) Chocolate Capri
1 tablespoon flour
1 1/2 tablespoons sweet liqueur (e.g., Frangelico) or rum

Topping
2 cups sour cream
1/4 cup sugar

Directions:
Preheat oven to 375°F.

Melt butter for crust in a saucepan and blend with sugar and crushed vanilla wafers. Press mixture into bottom of springform pan, and if possible, continue up sides of pan about an inch; refrigerate. While crust is cooling, blend ingredients for filling until smooth. (Use a standing mixer or hand mixer on medium speed.)

Pour mixture into springform pan and bake for about an hour. Remove from oven and cool on wire rack for 10 minutes.

For topping, mix cream and sugar until smooth. Spread over cheesecake and return to oven for 8 to 10 minutes. Remove from oven and refrigerate immediately.

Chocolate Kalijira Rice Pudding

Ingredients:
4 cups chocolate soy milk
1/4 cup unsweetened cocoa powder
3/4 cup (packed) brown sugar, or a bit more, to taste
1 1/4 cups Kalijira rice
2 1/2 cups water
3/4 teaspoon kosher salt
3 1/2 ounces finely chopped bittersweet chocolate
1/2 ounce finely chopped unsweetened chocolate
2 teaspoons vanilla

Optional garnishes: Crème fraiche or 1/2 cup grated bittersweet chocolate

Directions:
Rice pudding is always comforting, but especially so in cool weather! This unusual version uses Kalijira, special small-grained aromatic rice grown in Bangladesh. The small grains cook more quickly than large-grained rice. Chocolate soy milk adds extra flavor and nutritional value. The rice pudding may be made a day or two ahead and refrigerated; it will keep for about a week.

In a small heavy saucepan, combine the soy milk, cocoa powder, and sugar. Bring to a boil over medium heat, stirring from time to time. Meanwhile, rinse and drain the rice in a fine strainer. Put the rice, water, and salt in a medium heavy saucepan. Bring to a boil, then add soy milk mixture to rice. Reduce heat and cook uncovered at a gentle simmer, stirring frequently (to keep rice firm sticking to the bottom of the pan), until the rice is very tender and the consistency of a thick porridge, about 25 minutes.

Remove pan from heat. Add bittersweet and unsweetened chocolate, and stir until completely dissolved. Let cool for 10 minutes, then stir in vanilla. Taste and add more sugar and/or salt if needed. Transfer to serving dish or divide among individual dishes. Serve warm, at room temperature, or slightly chilled. If desired, drizzle with crème fraîche and sprinkle with grated chocolate.

Variations:
Cinnamon-Chocolate Kalijira Rice Pudding: Add 1/2 to 3/4 teaspoon ground cinnamon to soy milk mixture and cook together with other ingredients. (Alternatively, add cinnamon at the end with the chocolate.)

Chocolate-Espresso Kalijira Rice Pudding: Add 1/4 cup espresso or strong coffee, or 2 tablespoons espresso powder, to the soy milk mixture.

Chocolate Mousse

Ingredients:
8 ounces Callebaut milk or bittersweet chocolate, broken into small pieces (about half of one block)
1 cup egg whites (about 6 to 8 eggs)
1 cup sugar
1 pint (2 cups) cold heavy cream
1/4 cup coffee or hazelnut liqueur
1 teaspoon cinnamon

Directions:
Because this recipe uses raw eggs, be sure to use only very fresh eggs.

In a bain-marie or double boiler over low heat, slowly melt chocolate until smooth. Keep warm.

Bring egg whites to room temperature. In a  mixing bowl, beat them to soft peaks. Add the sugar gradually and continue beating until the egg whites are stiff but not shiny. Set aside.

In a  mixing bowl, beat heavy cream almost to stiff peaks. Be careful not to beat too long or the texture of the mousse will be ruined. Quickly fold warm chocolate into beaten egg whites. (If chocolate cools, it won't fold in smoothly, and you will have chunks of chocolate in the mousse.) Once the egg white mixture is smooth, fold in whipped cream, liqueur, and cinnamon until evenly blended. Chill for two hours before serving. Serve with fresh berries.

Serves 6 to 8.

Chocolate Pear Cabernet Cupcakes

Ingredients:
1 box white cake mix
Chocolate Pear Cabernet Sauce

Directions:
Prepare cupcakes according to directions on cake box.

Once cooled, frost cupcakes with Chocolate Pear Cabernet Sauce.

Coconut Mung Bean Dessert

Ingredients:
1 cup dried mung beans
6 cups water
1 can condensed coconut milk
3/4 cup turbinado sugar or honey
1 cup green tea
freshly grated ginger (to taste – start with 2 teaspoons)

Directions:
Bring water to boil, and add mung beans and ginger. Simmer partially covered for 20 minutes, then begin to check beans to see if they are done. If additional ginger is needed, add it in now.

Take pot off heat. Add sugar or honey, gently stirring so as to not mash beans together. Pour in tea, then coconut milk. Stir to achieve a homogenous texture.

Cool in refrigerator.

Serve in ice cream bowls or martini glasses, with either coconut shavings or lime wedges.

Coconut Rice Pudding

Ingredients:
4 ounces Bhutanese red rice
2 cups heavy cream
3 oz sugar
2 cups  unsweetened coconut milk
1 vanilla bean split lengthwise (open bean pod with back of knife and push all seed pods out)

Directions:
In a saucepan add all ingredients. Stir continually over medium/low heat.

Serve with tropical fruit compote, mango cubes, pineapple bananas, strawberries, or whole mint leaves.

Crème Bruleé

Ingredients:
4 egg yolks
1/2 cup vanilla sugar
1 cup milk
1 (8oz) container Vermont Crème Fraîche
contents of 1 Madagascar vanilla bean, split lengthwise
4 teaspoon brown sugar

Directions:
Preheat oven to 350°F.

In a large bowl whisk together yolks and sugar. Next add milk, Vermont Crème Fraîche, and vanilla bean. Equally divide the custard into 4 individual ramekins. Bake for 30 minutes or until custard is set.

Cool in refrigerator 30 minutes. Before serving, sprinkle 1 teaspoon of brown sugar on the top of each custard dish. Place under boiler until sugar caramelizes or bake at 500°F for 3 minutes. Remove and serve.

Cretan Turnovers

Ingredients:
1 cup crumbled Manouri
1 egg
phyllo pastry
4 tablespoons Greek sheep’s milk butter
2 tablespoons fresh mint
2 tablespoons lemon juice
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
vegetable oil for frying
1/2 cup Greek honey
1/3 cup crème fraîche

Directions:
Beat egg and Manouri together until smooth, then add butter, spices, and lemon juice.
Cut 16 3-inch rounds of phyllo with pastry cutter, placing 1 tablespoon of filling on each round. Brush edges with a little milk, fold, and seal edges well; refrigerate 1 hour.

In a deep-fryer heat oil and carefully drop turnovers in, 4 at a time, for up to 3 minutes.

Drain turnovers on paper towels; top with crème fraîche and drizzle with warm honey.

Double Devon Cream Cheesecake

Ingredients:

Crust
8 ounces white flour
4 ounces butter
1 ounce confectioner's sugar
1 teaspoon grated lemon rind
1 egg, beaten

Filling
1 1/2 pounds r icotta cheese
4 eggs, separated
1/4 pint (1/2 cup) Double Devon C ream (clotted cream)
3 teaspoons corn starch
1/2 teaspoon vanilla
1 tablespoon lemon juice
2 teaspoons grated lemon rind

Directions:
Preheat oven to 350°F . Strain ricotta in a sieve over bowl while preparing crust.

Prepare crust by sifting flour into bowl; rub in butter to resemble fine bread crumbs; add sugar and lemon rind. Add egg to bind. Roll
out pastry, and line base and sides of a 10-inch loose- bottomed cake tin.

For the filling, mix ricotta in a [insert size here] bowl with egg yolks, Double Devon Cream, sugar, corn starch, vanilla , lemon juice, and rind. Beat well until blended. In a large bowl whisk egg whites until stiff and fold in ricotta mixture. Pour into pastry -lined pan and bake about 1 hour and 10 minutes until golden.

Cool completely before serving.

Dulce de Leche Cheesecake

Ingredients:

Crust
1 cup graham cracker crumbs
3 tablespoons Kerrygold Pure Irish Butter, melted

Filling
3 (8 ounce) packages cream cheese
1 cup sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla
3 eggs
1/3 cup milk
1/2 cup La Paila Dulce de Leche

Directions:
Preheat oven to 400°F.

Mix graham cracker crumbs and melted butter, and press into a 9-inch springform pan. Place pan on a baking sheet and bake 10 minutes. Remove from oven and cool to room temperature.

Reset oven temperature to 325°F. Beat cream cheese, sugar, and flour together until well mixed and smooth. Add vanilla and mix until smooth. Add eggs one at a time, beating well after each addition. Mix until smooth. Add milk and mix until well blended. Measure 1/2 cup of the cheesecake batter, and pour into a small bowl. Add La Paila Dulce de Leche and stir until well combined. Pour plain batter over crust. Top with La Paila Dulce de Leche batter by placing rounded spoonfuls over the cheesecake batter, and gently swirl into plain batter with the tip of knife or spatula.

Bake 45-55 minutes or until center is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking). Let cool 20-25 minutes before covering and placing in refrigerator.

Refrigerate 4 to 6 hours or overnight before serving.

English Double Devon Grape Caramelloes

Ingredients:
4 ounces red seedless grapes
1 cup Double Devon Cream (clotted cream)
6 ounces dark brown sugar

Directions:
Wash and halve the grapes. Mix gently with Double Devon Cream. Spoon into small ramekin dishes. Smooth surface and sprinkle with dark brown sugar. Put under a hot broiler until sugar has melted and crusted a little.

Refrigerate overnight.

Flourless Chocolate Torte

Ingredients:
1 500g block Callebaut bittersweet chocolate
1/2 cup butter (1 stick)
1 cup sugar
6 eggs, separated
1/4 cup bourbon, or other liqueur
1/2 cup cocoa powder, plus additional for dusting the pan
1 teaspoon cinnamon
1 cup ground nuts, such as almond, pecans, or walnuts

Directions:
Preheat oven to 350°F. Butter a 9-inch springform pan and line with parchment paper. Dust pan with cocoa powder.

In a medium saucepan over low heat, melt chocolate and butter together. Pour combination into a large mixing bowl. Stir sugar and the egg yolks into chocolate mixture until smooth. (Reserve the egg whites.) Stir in bourbon. Add cocoa powder and cinnamon; fold in ground nuts. Beat reserved egg whites to stiff peaks. Fold egg whites into chocolate mixture until just combined.

Pour batter into prepared pan, and bake 1 hour or until just set. Allow cake to cool slightly before removing the sides of the pan. Cool completely before serving. Serve with raspberry coulis and whipped cream.

Serves 10 to 12.

German Chocolate Cheesecake

Ingredients:

Crust
2 cups chocolate wafer crumbs
2 tablespoons sugar
4 tablespoons (1/2 stick) sweet butter, softened
 
Filling
1 1/2 pounds fromage blanc; softened
2 tablespoons cornstarch
1 cup sour cream
1 teaspoon almond extract
1 cup heavy cream
8 ounces dark semisweet baking chocolate, cut into bits
4 eggs, separated
3/4 cup sugar (divided use)
1/8 teaspoon cream of tartar

Topping
1 cup heavy cream, whipped
1 ounce semisweet baking chocolate  
 
Directions:
For crust, combine chocolate wafer crumbs, sugar, and butter in medium bowl. Blend well with fingers, fork, or pastry blender. Press or pat mixture onto bottom and sides of well-buttered springform pan. Chill in freezer or refrigerator for about 30 minutes.

Preheat oven to 300°F.

For the filling, in a large bowl, beat fromage blanc, cornstarch, sour cream, and almond extract until smooth. In a small saucepan, scald the heavy cream, then remove from heat and let cool about 5 minutes. Add chocolate bits and stir until chocolate is completely melted. With wire whisk, beat mixture until it is cooled and light in texture. In a large bowl, whisk egg yolks and 1/2 cup sugar until very thick and smooth. Add chocolate mixture to egg mixture, and beat until everything is smoothly combined. Add cream cheese mixture to chocolate mixture and beat again until very smooth.

In a separate bowl, beat egg whites, cream of tartar, and remaining 1/4 cup sugar until egg whites form stiff peaks. Fold egg whites into cheese mixture and pour into chilled shell. Place springform pan inside larger pan containing 1 inch of water and bake 1 1/2 hours. Transfer to wire rack and allow to cool completely.

For the topping, melt chocolate and spread thinly on sheet of wax paper; refrigerate 30 minutes. With a flat knife, scrape the chilled chocolate into curls and cut into six 2-inch-long strips. Carefully remove sides of springform pan.,Spread whipped cream evenly over top of cake and garnish with chocolate curls.

Transfer cake to serving dish and serve.

Ginger Spice Cheesecake

Ingredients:
4 Nairn’s Fruit and Spice cookies, broken into small pieces
2 tablespoons wild oak honey
2 tablespoons fromage blanc
2 tablespoons  ginger spice cheese (or White Stilton with Ginger and Citrus)
2 tablespoons confenctioners’ sugar
pinch of nutmeg
mint leaves to garnish
stem ginger in syrup to garnish

Directions:
Place a chef’s ring onto a plate. In a small bowl mix broken cookies and honey. Place mixture into ring, pressing down with back of spoon.
In another bowl, combine cheese with confectioners’ sugar and nutmeg, then place this mixture into chef’s ring on top of base. Remove chef’s ring, garnish with mint leaves, and drizzle with ginger syrup.

Golden Pecan Pie

Ingredients:
9-inch pie shell
1 1/2 cups pecans
4 egg yolks
1/3 cup Lyle’s Golden Syrup
1/2 cup firmly packed light brown syrup
4 tablespoons unsalted butter, melted
1/4 cup whipping cream
1 teaspoon vanilla
pinch salt

Directions:
Preheat oven to 350°F.

Place pecans in pie shell. Stir together egg yolks, Golden Syrup, brown sugar, melted butter, whipping cream, vanilla extract, and salt. Pour mixture over pecans. Bake 35 to 40 minutes, or until puffed and golden brown. Cool completely before serving.

Serves 8 to 10.

Individual Pear and Maple Cobblers

Ingredients:

Filling
3 pounds ripe Bartlett or Anjou Pears― peeled, quartered, and cored
2/3 cup Perfect Pear Cinnamon Pear Syrup
1 tablespoon plus 2 teaspoons all-purpose flour
1/2 teaspoon vanilla
1/8 teaspoon ground nutmeg
1 1/2 tablespoon butter

Topping
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon nutmeg
6 tablespoons chilled unsalted butter cut into 1/2-inch pieces
9 tablespoons half-and-half
9 tablespoons Perfect Pear Cinnamon Pear Syrup
3/4 teaspoon vanilla
melted butter
sugar
ground Nutmeg
1 cup chilled whipping cream
additional Perfect Pear Cinnamon Pear Syrup

Directions:
Preheat oven to 425°F.

For the filling, cut pears crosswise into 1/4- inch-thick slices. Combine in large bowl with cinnamon pear syrup, flour, vanilla, and nutmeg. Divide among six 2/3-cup soufflé dishes. Dot tops with butter. Bake filling until hot and bubbling, about 18 minutes.

Meanwhile prepare topping by mixing first 3 ingredients in food processor. Add 6 tablespoons chilled butter, and cut in until mixture resembles fine meal. Transfer to large bowl. Mix half-and- half, 6 tablespoons cinnamon pear syrup, and vanilla in another bowl. Add to dry ingredients; stir until just combined.

Working quickly, drop topping batter onto individual cobblers in 3 “mounds” with 1 heaping tablespoon per mound. Brush topping with melted butter, and sprinkle with sugar and nutmeg. Immediately return cups to oven, and bake 8 minutes. Reduce heat to 375°F and bake until toppings are golden and just firm to touch, about 10 to15 minutes. Cool at least 15 minutes.

In medium bowl, beat 1 cup whipping cream with 3 tablespoons cinnamon pear syrup to soft peaks. Serve cobblers warm with whipped cream. Drizzle additional cinnamon pear syrup over over top.

Key Lime Pie

Ingredients:
2  five-and-half-ounce packages Swedish Snaps (ginger or mocha)
1/2 cup butter (1 stick), melted
2 fifteen-ounce cans sweetened condensed milk
10 ounces key lime juice
8 egg yolks

Directions:
Preheat oven to 350°F.

In a food processor, grind Swedish snaps to a powder. With processor running, gradually add melted butter and blend until combined. Press crumb and butter mixture onto bottom and sides of 9-inch pie pan to form an even layer of crust.

In a medium bowl, whisk together condensed milk, key lime juice, and egg yolks until blended. Pour lime into crust, and bake 30 minutes, or until filling is just set. Center may wiggle slightly.

Chill pie for two hours before serving, and serve with freshly whipped cream.

Lemon Muffins

Ingredients:
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 tablespoons honey
2 eggs
1 cup Vermont Quark
1/4 cup melted butter
1 tablespoon lemon zest

For the lemon glaze topping
1/3 cup lemon juice
1/3 cup sugar
3 tablespoons water

Directions:
Preheat oven to 375°F. Line standard muffin pan (12 cups) with paper cups, or butter or spray with vegetable oil.

Whisk together dry ingredients in large mixing bowl. Whisk wet ingredients in a smaller bowl. Fold wet ingredients into dry, mixing just to combine. (Overmixing will produce a tough muffin.)Portion out the batter into muffin pan, and bake in middle of oven about 15 minutes, or until a cake tester inserted into center comes out clean. Cool muffins on rack, tipping each one up in pan to cool bottoms.

Meanwhile, bring ingredients for lemon glaze to quick boil, lower heat, and simmer long enough to reduce by one half and thicken the glaze. Poke tops of muffins with fork and drizzle 2 teaspoons glaze into each muffin, letting it spread freely over the top.

Lemon Quark Soufflé with Strawberries Compote

Ingredients:

Soufflé
1 cup Vermont Quark (drained if necessary)
2 eggs, separated
1 teaspoon vanilla
1 tablespoon lemon zest
1/4 cup sugar
4 individuals ramekins

Compote
2 cups strawberries, sliced
2 tablespoons sugar
1/2 cup Muscat or Marsala

Directions:
For the soufflé, preheat oven to 400°F. Butter 4 individual ramekins. Mix quark, egg yolks, vanilla, and lemon zest together in a small bowl and set aside. Using a mixer, beat egg whites until foamy. Add sugar slowly, and beat until stiff peaks form. Add 1/4 of egg whites to quark mixture and stir until incorporated. Gently fold quark mixture into remaining egg whites. Fill each ramekin with 3/4 cup of soufflé mixture. Place filled ramekins in shallow baking dish, and pour hot water in shallow dish until ramekins are 3/4 immersed. Bake 20 minutes until light tan and slightly dry on top.

Compote
Place all ingredients in small saucepan. Cook over medium heat until strawberries are soft and shiny. Serve warm with the soufflé.

Maple-Glazed Apple with Gingered Quark

Ingredients:
4 Golden Delicious Apples, unpeeled
1/2 cup Vermont Quark
1 tablespoon ginger preserves
1/4 apple juice or water
1/2 cup pure maple syrup

Directions:
Preheat the oven to 350°F .

Cut top off each apple, but leave stem intact; set aside. Hollow center core of apples with melon baller, or a small spoon. Combine Vermont Quark and ginger preserves, and stuff each apple with as much as it will hold, mounding it on top.

Set apples and tops in Pyrex pie plate and pour maple syrup and water into the bottom. Bake for about an hour or until apples are tender and maple glaze thickens sufficiently to coat skins.

Place tops back on apples at a perky angle, and serve immediately.

Maple Mousse

Ingredients:
4 cup lowfat yogurt
1/2 cup pure maple syrup
2 tablespoons brandy
1 tablespoons lemon rind, grated
2 egg whites
2 teaspoons sugar

Directions:
Place cheesecloth over a strainer, and place strainer over bowl. Place yogurt in strainer and let drip; refrigerate overnight. (There will be about 2 cups yogurt remaining.) Discard liquid, and transfer yogurt to large bowl.

In a saucepan over medium heat, reduce maple syrup until 1/4 cup remains. Remove from heat and add brandy; cool 10 minutes. Beat into yogurt along with lemon rind.

With an electric mixer or by hand, beat egg whites until frothy; beat in sugar until soft peaks form. Fold into yogurt mixture. Spoon into glass bowls, and place your favorite cookies in bowl alongside mousse.

Parmigiano-Reggiano “Ice Cream”

Ingredients:
1 cup heavy cream
2 cloves garlic, peeled and sliced in half lengthwise
1/4 teaspoon nutmeg
2 cups grated Parmigiano-Reggiano
aged balsamic vinegar, such as Carli Balsamic Vinegar of Modena

Suggested accompaniments: multigrain raisin or crusty French Bread, red grapes, pear or apple slices, walnuts, or spicy greens such as arugula

Directions:
Bring cream, garlic, and nutmeg to a boil in a heavy saucepan over medium-high heat, watching constantly. Remove garlic from cream. Add Parmigaino-Reggiano, 1/2 cup at a time, stirring constantly until all cheese is incorporated. Continue stirring until all cheese is melted, about 1 minute. Remove from heat, pour into a shallow heat-resistant dish, and cool to room temperature. Cover dish and refrigerate until cheese stiffens

Scoop portions of Parmigiano-Reggiano “ice cream” with an ice cream scoop onto 6 salad plates. Garnish with your choice of accompaniments listed above. Drip a few drops of aged balsamic vinegar over the gelato and serve.

Serves 6.

Pear Flan with Capra Honey Goat Cheese and Walnut Essence

Ingredients:

Crust
6 tablespoons butter
3 ounces ground walnuts
2 tablespoons plus 1/4 teaspoon sugar
1 cup all-purpose flour
1/4 teaspoon vanilla

Filling
11 ounces Capra Honey Goat Cheese
1 tablespoon honey
3/4 cup heavy cream
Barlett pear, sliced thin with skin
maple syrup (for soaking pear slices)

Directions:
Preheat oven to 350ºF.

Crust
Brush an 8" by 11" tart pan with removable bottom with melted butter and set aside.

Place walnuts and 1 tablespoon sugar in bowl of food processor, and pulse until walnuts are finely ground. Add butter and process until combined. Pulse in the flour, the remaining 1 tablespoon plus 1/4 teaspoon sugar, salt, and vanilla until combined. Dough will be crumbly.

Transfer dough to prepared tart pan. Using your fingers, pat out dough evenly to make a thin, even crust along bottom and sides. Chill crust for 30 minutes, then bake until golden brown,  about 20 to 25 minutes. Place on wire rack to cool.

Filling
In large bowl, combine the room-temperature Capra Honey Goat Cheese with honey and heavy cream. Beat mixture with electric mixer until light and fluffy. Pour mixture into cool crust.

Arrange sliced pears on top as desired. (Pear slices should be soaked in maple syrup for added flavor and color.) Bake 30 to 35 minutes until edges begin to turn light golden brown. Cool on wire rack.

Pear Port Jam Fried Pies

Ingredients:
1/2 cup sugar
1 tablespoon ground cinnamon
2 (9-inch) packaged round pie pastries
1 jar Four Star Provisions Pear & Port Jam
1 egg, beaten with 1/4 cup water
3 cups canola oil heated to 350ºF  

Directions:
Toss sugar and cinnamon together with fork to blend well; set aside. Cut each pie pastry into four wedges. Place two tablespoons jam in middle of each wedge. Using a pastry brush, paint 1/2-inch border of the egg and water mixture around the rim of the pastry. Fold pastry over to form a smaller wedge. Crimp edges together with tines of a fork on both sides. Fry the pies in preheated oil for approximately 3 minutes, or until golden brown, then turn and fry for 3 minutes on the other side. Remove with a slotted spatula and drain on wire rack set over baking sheet. While pastries are hot, scatter cinnamon sugar over both sides.

Serve warm. Makes 8 pies.

For an alternative cooking method, place the filled pies on parchment-paper-lined baking sheet, and bake in preheated 350ºF oven for about 20 to 25 minutes, or until golden brown; sprinkle with cinnamon sugar.

Pears Poached in Pear Port Jam

Ingredients:
1 jar Four Star Provisions Pear & Port Jam
2 cups whipping cream
1 cup water
1 teaspoon vanilla 
3 pears, peeled, cored and sliced in half
vanilla ice cream
mint sprigs for garnish

Directions:
Combine jam, whipping cream, and water in a heavy 4-quart saucepan over medium heat. Stir to melt jam, then add vanilla and pear halves. Lower heat to a bare simmer and cook pears, covered, for 30 minutes or until they are softened, but still have a little crunch left. Place two scoops of ice cream in each serving dish. Place one or two poached pear halves alongside the ice cream. Spoon the poaching broth over the ice cream. Garnish with mint sprig and serve at once. Serves 3 to 6.

Pie in the Sky

Ingredients:

Crust
3 egg whites
1/2 tsp baking powder
pinch of salt
1 tsp vanilla
1 tsp vinegar
1 tsp water
1 cup superfine sugar

Filling and topping
1 quart ripe, sweetened berries such as blueberries, raspberries or strawberries, sliced
1 cup Vermont Quark

Directions:
Preheat the oven to 275ºF.

Using an electric stand or hand mixer, combine all ingredients for crust except sugar. Beat the whites on high speed until they form soft peaks. Continue beating, adding sugar in very small amounts, until peaks are stiff but not dry.

Lightly grease six individual tart pans, and shape the meringue around the inside with spatula. (An offset spatula works best.) Be sure the sides are thick enough to withstand the weight of the berries. Bake for about an hour, or until the meringue is set and no longer sticky to the touch. Cool meringues in pans.

Remove, fill with Vermont Quark, and top with the sweetened berries.

Serves 4 to 6.

Pineapple Upside-Down Cake

Ingredients:
1/2 cup butter
1/2 cup Lyle’s Golden Syrup
1/2 fresh pineapple, cut into 1/4-inch slices and cored
1 teaspoon cinnamon
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
1 1/4 cup cake flour
1 tablespoon baking powder
2/3 cup milk

Directions:
Preheat oven to 375°F.

In a small saucepan, melt together 1/2 cup butter and golden syrup. Pour into bottom of 10-inch cake or springform pan. Arrange pineapple slices neatly in syrup. Sprinkle with cinnamon.

In mixing bowl, cream together 1/2 cup butter and 1 cup sugar until light. Add eggs one at a time, beating until well combined. Add vanilla. Sift together flour and baking powder. Add to batter in two additions, alternating with the milk. Spread cake batter evenly over pineapple slices. Place pan on a baking sheet to catch any drips and place baking sheet in oven. Bake for 45 minutes, or until golden brown and cake springs back when touched.

Allow cake to cool for ten minutes before loosening the edges of cake by running a knife around it and turning the cake out onto a serving plate with pineapple slices up. Serve warm with vanilla ice cream.

Serves 8.

Prune Tart

Ingredients:

Pastry
1 tablespoon sugar
1 teaspoon salt
2 tablespoons water
5 tablespoons olive oil
1 egg
1 2/3 cups all-purpose flour

Filling
24 large prunes already cooked, halved and stoned (pitted)
1/3 cup flour
7 tablespoons sugar
2 eggs
1/3 cup heavy cream

Directions:
Preheat oven to 350°F

In a large bowl, beat sugar, salt, water, olive oil, and egg. Sift and add flour; mix and add a little water if necessary. Shape dough into ball. Knead dough on floured work surface, and roll out with rolling pin. Brush a pie plate with oil, and line with pastry. Bake until half cooked, about TK minutes.

Remove from oven, and arrange  prunes on the pastry shell  Mix flour, sugar, eggs, and cream in a medium bowl. Pour mixture over prunes, and return pie to oven. Bake 20 minutes.

When tart is baked, let cool and remove from pie plate. Serve cold.

Red Rice Risotto Ice Cream

Ingredients:
4 cups Bhutanese Red Rice (cooked)
4 cups heavy cream
1/2 cup sugar
2 vanilla beans (split), or 2 teaspoons vanilla extract
6 tablespoons candied ginger (chopped)
1/2 teaspoon ginger powder
4 tablespoons butter
2 cups strawberry-plum compote
2 pints vanilla ice cream or ginger ice cream if available

Strawberry-Plum Compote
2 pints strawberries, (steamed and halved)
5 to 6 plums (pits removed and sliced)
1/2 cup sugar
4 tablespoons water

Directions:

Red Rice Risotto
Combine cream, sugar, vanilla beans (or extract), and candied ginger in saucepan over low heat. Bring mixture to simmer and simmer for 2 fo 3 minutes, remove vanilla beans, scraping seeds into mixture. Slowly stir in rice and return to simmer, stirring occasionally. When mixture is creamy, not thick, add butter to rice, and stir to incorporate. Place rice into bowls, and place the compote in the center of the risotto. Top each serving with scoop of ice cream and serve.

Strawberry-Plum Compote
Place all compote ingredients in saucepan over low heat; bring to simmer and cook 15 to 20 minutes. Check sweetness, and add more sugar if necessary.

Keep warm until ready to serve.

Red Wine Glazed Pears with Atalanta Blue Cheese and Chocolate Sauce

Recipe created by Evan Madden-Peister.

Ingredients:
 4 pears sliced lengthwise
1/3 cup of sugar
1 teaspoon cinnamon
1/4 cup of sugar
1 cup red wine
2 teaspoons unsalted butter
2 ounces Atalanta Blue Cheese (Blue Castello may be substituted)

Chocolate sauce
3 ounces dark chocolate
6 oz. heavy cream
1 teaspoon butter
 
Directions:
Heat sauté pan over medium heat, melt butter and sauté pears until they begin to get soft, about 3-4 minutes. Add sugar and cinnamon, and cook until sugar begins to caramelize.

Add red wine and bring the mixture to boil; reduce heat and simmer.

As pears are simmering and red wine is reducing, break chocolate into little pieces and set aside in bowl. Place the cream in a saucepan, and heat to simmer; pour cream over chocolate and let sit about 10 minutes. Whisk chocolate and cream, and swirl in teaspoon of butter at the end. When red wine has reduced almost completely, remove pears from heat.

To serve, divide blue cheese into 4 equal portions; shape each portion into small disk or ball, and place in middle of dessert plate. Fan quarter of pears around  cheese; ladle chocolate sauce around them and enjoy.

Southern Pralines

Ingredients:
1 cup C&H Pure Cane Baker’s Sugar
1 cup packed C&H Pure Cane Dark Brown Sugar
1/2 cup evaporated milk
2 tablespoons butter or margarine
1 teaspoon vanilla
pinch salt
1 1/2 cups pecan halves

Directions:
In large saucepan, combine sugars, milk, and butter. Cook over low heat, stirring constantly until sugars dissolve. Raise heat and boil until mixture reaches 236°F on candy thermometer (soft ball stage). Add vanilla and salt; cook 1 minute longer.

Remove from heat; add pecans and beat with wooden spoon until mixture begins to harden, 2 to 4 minutes. Drop from spoon onto waxed paper; cool. Makes 1 dozen.

White Grape and Goat Cheese Tartlets

Ingredients:
9 ounces short-crust pastry
8 teaspoons Greek White Grape Raisin Preserves
4 ounces firm goat cheese, thinly sliced
2 oz slivered almonds
2 eggs
7 oz crème fraîche
salt and freshly ground black pepper

Directions:
Preheat oven to 375°F.
Roll out pastry on lightly floured surface, and use to line four individual flan dishes. Place dishes on baking sheet, and chill at least 25 minutes.

Spread 2 teaspoons Greek White Grape Raisin Preserves over base of each pastry case. Top with slices of cheese and slivered almonds. Beat eggs, crème fraîche, salt, and pepper,  and pour into pastry cases. Bake 25 to 30 minutes until pastry is golden and filling set; serve immediately.