Tag Archives: desserts

Cherries on Ice:: A Sweet & Frosty Summer Dessert

Ciao from Italy! As you know, part of being a good hostess is developing a menu that is fresh and fun while encouraging guests to chat and have a good time.

As you also know, I like to think and work smarter, not harder. There’s no need to make a dinner party or gathering with friends complicated. The goal is for everyone to have a great evening, including the host.

One of my favorite things to serve during the summer is a surprisingly simple summer dessert, cherries on ice. Back in the states, you should find plenty of them at your local markets and grocery stores. In fact, did you know it’s full-blown cherry season in the Northwest? Due to the special growing conditions and extended hang time on the tree – where the fruit accumulates sugar – Northwest-grown sweet cherries typically boast the highest fruit sugar content of any cherries. Just look out for ones that have a “cherries from the Northwest” label. This simple dessert makes a fun, light end to a meal. Let me know if you give it a try and what you think!

Cherries on Ice

You will need:
– cherries, rinsed and drained
– ice water

To prepare:

Thoroughly rinse cherries and set aside.

Fill a large bowl with ice and cover it completely with water. Place cherries into the ice bath.

Replace ice as needed and serve cherries directly from the ice bath. Be sure to place a pretty bowl nearby (or give one to each guest) for stems and pits.

xx Annette

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Strawberry and Mascarpone Tart

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Strawberry season is in full swing, and this strawberry and mascarpone tart is a great way to show off spring berries. It’s from Kieth Robinson’s feature in Atlanta Magazine’s Home from a few years ago when I was the entertaining editor. Trust me, it is as delicious as it looks!

Strawberry and Mascarpone Tart

For the crust, you will need:
– Crust – 2 cups AP flour
– 1/4 teaspoon salt
– 1 cup unsalted butter softened
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract

For the filling, you will need:
– 1 pound mascarpone cheese (two cups)
– 1/4 cup powdered sugar
– 1 teaspoon fresh lemon juice
– 1 teaspoon lemon zest
– 1 teaspoon vanilla extract
– Three cups of fresh berries, cleaned

To prepare:
Mix together the flour and salt in a bowl.  In the bowl of the mixer cream butter and sugar until fluffy, add vanilla. beat in the flour mixture until just incorporated, do not over mix. Shape the dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes.  Press the chilled dough into a false bottom tart shell, prick the bottom with a fork.  Place it into a 350 degree oven until lightly browned, cool completely in the pan.

Mix together all ingredients for the filling, smooth into the cooled unmolded tart shell. Top with fresh strawberries.

Photo: The Raftermen

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Alex’s Moon Pies

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So many of you asked for this recipe, and Nicole my web manager, was like “We have to post this story and the recipe!” so here you are…here’s the story about Alex’s moonpies.

My daughter Alex has always been a great baker; maybe it’s her analytic Virgo nature, but baking has always appealed to her. Although she is a good cook, baking is her thing. One of the best things she makes, (her Dad’s favorite) is Moon Pies. This Thanksgiving, she shared the story of how she became acquainted with the recipe I had never heard the story and thought it was fun.

She was not very familiar with Moon Pies. Although it is a quintessentially Southern sweet, it’s not something that she grew up with in our house. Most kids grew up on Little Debbie’s Moon Pies in Atlanta, but not our kids. Although we do enjoy Southern fare, this was not something in the pantry while they were growing up. Not because they aren’t delicious, but they were never on my radar probably because of my Midwestern roots. (Note* I had never tasted a biscuit until I was 23 years old when we moved to Atlanta.) Southern food was a mystery to me. I digress…

Alex went to Law school, and when she graduated she found herself in Fitzgerald, Georgia, in the deep South clerking for a Judge. She loved living in this small town and working in the courthouse. The Judge was very kind, and she learned a lot.

One day, she walked into the Judge’s office and said, “I know it’s your birthday next week, and I would love to bake you something you would enjoy, so if there’s something special you like let me know.” The next day the Judge came into her office with a recipe for Moon Pies. Having never tasted a Moon Pie, she was a bit nervous about making them for his special day. Even though the recipe was involved, she thought they turned out great, although she never tasted the batch, she delivered them on his birthday hoping for the best. The next day he came into her office and declared that the Moon Pies were absolutely delicious! Relived and curious, Alex made the recipe again, this time tasting them. Wow, she thought, worth all the effort. They were truly incredible.

Moon Pies have now become Alex’s signature dessert, her Dad asks for them for all birthdays and holidays. They have become a staple dessert. Who knew what we were missing all those years.

Here is the recipe from Garden and Gun Feb/March 2014:

It is labor-intensive, but truly worth the effort.

Do-It Yourself Moon Pies

For the dough, you will need:
– 6 oz. unsalted butter
– 1/4 cup light brown sugar, firmly packed
– 1/4 cup Steen’s cane syrup
– 1/4 tsp. vanilla extract
– 1 1/2 cups all-purpose flour
– 1 1/4 cups graham cracker crumbs, ground fine
– 3/4 tsp. kosher salt
– 1/2 tsp. baking powder
– 1/2 tsp. baking soda
– 1/4 tsp. ground cinnamon
– 2 tbsp. whole milk

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For the Marshmallow, you will need:
– F4 tsp. powdered gelatin
– 1/2 cup water, ice cold, plus 1/4 cup at room temperature
– 4 tbsp. light corn syrup
– 3 tbsp. honey (clover or wildflower)
– 3/4 cup granulated sugar
– 3 large grade-A egg whites

For the chocolate coating, you will need:
– 1 lb bittersweet chocolate (61-70% cacao)
– 2 tbsp vegetable or canola oil.

To prepare:

For the cookie dough:

    Cream butter, brown sugar, syrup, and vanilla in the bowl of an electric mixer, using the paddle attachment, for 1 minute.
    In a separate bowl, combine dry ingredients and mix with a fork. Add dry ingredients to butter mixture and mix on low speed; slowly stream in milk. Continue mixing until the dough comes together. Press dough flat, wrap it in plastic, and refrigerate for at least 1 hour.
    Preheat oven to 325 degrees.
    Turn out chilled dough onto a flour-dusted surface, then roll it until it is ¼ inch thick. Stamp out cookies using a 3-inch round cookie cutter. Place cookies on a parchment-lined baking sheet and bake 10 to 12 minutes. Remove sheet from oven, and while the cookies are cooling, start your marshmallow.

For the marshmallow:

Sprinkle gelatin over ½ cup ice-cold water, and set aside.

Combine ¼ cup room-temperature water, corn syrup, honey, and sugar in a small pot, insert candy thermometer, and simmer until mixture reaches 240 degrees. When the thermometer reaches 200 degrees—but not before—place egg whites in the bowl of an electric mixer fitted with a whisk attachment, and whip on high.

Once the sugar mixture hits 240, remove it from heat, and stir in the bloomed gelatin. Then, while egg whites are whipping, slowly drizzle the hot sugar mixture down the inside of the bowl to avoid spattering the hot syrup. Continue whipping for an additional 8 minutes, until the mixture stiffens. The pan will still feel warm to the touch but no longer hot.

Flip over half of the cooled cookies. Lightly coat a spoon with nonstick cooking spray, and spoon approximately a quarter cup of marshmallow onto each flipped cookie. Use the remaining cookies as tops; gently push down until you can see the marshmallow come just to the edge. While making the chocolate coating (see below), allow cookies to chill in refrigerator for at least 15 minutes.

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For the chocolate coating: 

Melt chocolate in a heatproof bowl set over a small saucepan of simmering water. Stir until chocolate has melted, then remove bowl from heat and let it cool slightly. Once the chocolate is no longer hot, but warm, slowly whisk in oil in a steady stream. Allow chocolate to cool at room temperature for about 5 minutes before proceeding with assembly.

To Assemble: 

Submerge chilled cookies in the chocolate, using 2 forks to gently lift the sandwiches out of the bowl. Let stand until shell hardens.

Photos: Garden and Gun, Feb/March 2014 Photo Credit : Johnny Autry, Recipe by David Guas Current restaurant: Bayou Bakery, Coffee Bar & Eatery, Arlington, VA

 

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The Best Winter Dessert:: Affogato

Panforte Ice Cream Affogato with Italian Almond Cake | https://annettejosephstyle.com/

If I haven’t yet convinced you to love Italian cuisine, specifically desserts, I am almost certain today’s post about affogato will change your mind.

Traditionally, affogato is a scoop or two of vanilla, chocolate, or coffee gelato topped with a shot of espresso. While you can always buy high-quality ice cream from your local market, there’s nothing like making it yourself, especially with this Italian twist: panforte affogato.

Panforte is an Italian fruitcake of sorts. You can make it yourself, scoop it up online, or you can often find it at stores like Trader Joe’s. You’ll need just a pinch of panforte to make this dessert, but trust me, it makes all the difference.

This recipe comes from my friend, Alisa Barry. Give it a try. You’ll love it!

Panforte Ice Cream Affogato
serves 8

You will need:
– 1 cup whole milk
– 1 vanilla bean, split in half lengthwise
– 1 cup of sugar
– 5 egg yolks
– 2 cups of cream
– 1 Tablespoon pure vanilla extract
– 4 ounces panforte (an Italian sweet dessert “bread” found in specialty stores or online)
– 8 ounces espresso

To prepare:

In a small saucepan, warm the milk, sugar and vanilla bean over medium low heat just until the sugar is dissolved. Remove a ¼ cup of the milk and sugar mixture and add to the egg yolks to temper, so the eggs don’t curdle. Add the egg mixture back to the milk and continue to cook, while stirring, until the mixture coats the back of a wooden spoon. Strain the mixture into the cream, scraping any bits of vanilla bean into the mixture. Add the vanilla extract. Cover the mixture with plastic wrap and chill until ready to churn. This recipe can be made a day ahead.

In a food processor, chop 4 ounces of panforte until ground, but not pulverized. (Reserve a tablespoon for garnish)

Churn the ice cream, adding the chopped panforte and continuing to churn until evenly distributed into the ice cream. Freeze until ready to serve.

To make the affogato, scoop the ice cream into glasses. Pour strong, freshly brewed coffee or espresso over the ice cream. Garnish with a sprinkling of the chopped panforte.

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Make Ahead Holiday Dessert:: Salted Chocolate Pots de Crème

PotsDeCreme

One thing that’s super important when it comes to hosting is to be a stress-free hostess. A key to remaining calm and collected is to make a few dishes ahead of time. Pots de Crème are a lovely way to end a meal, and they happen to be a great make ahead dessert choice. In fact, these can be made up to two days in advance! It’s an elegant, indulgent dessert that’s sure to wow your guests. Let me know if you give them a try; I’m confident you’ll love it if you do!

Salted Chocolate Pots de Crème
Serves 6-8

You will need:
1 ½ cup whole milk
– 1/2 cup whipping cream
– 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
– 1 teaspoon sea salt, or flake salt
– 6 large egg yolks
– 1/3 cup sugar
– 1 cup whipped cream for topping

To prepare:

Preheat oven to 325°F. Bring milk and cream just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate and salt; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.

Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.) Top with whip cream, and serve.

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