Archive | Desserts

Classic Schaum Torte with Strawberries and Lemon Curd

adapted by Lori Fredrich from her grandmother

serves 10-12

Ingredients:
9 eggs at room temperature
3 c. sugar
2 T. fresh lemon juice
2 t. almond extract
1 t. vanilla
¾ t. baking powder
1-2 T. butter for greasing the pan
1½ lb. strawberries
⅓ –½ c. sugar 

Directions:
Preheat oven to 250 degrees F. Generously butter a 10-in. springform pan. Set aside.

Separate eggs, reserving yolks for another purpose (lemon curd is a great option, and compliments the flavors of the schaum torte). Place egg whites into the bowl of a standing mixer and beat on high for 5-8 min., or until volume has tripled and whites are very stiff. With motor running, gradually add sugar in a constant stream. Once sugar is incorporated, add lemon juice, flavorings and baking powder.

Continue to beat for an additional 5-8 min., or until the sugar is dissolved and the mixture takes on a marshmallowy appearance.

Spoon meringue into the springform pan, mounding the mixture as needed. Place on top of a large sheet pan and place into the oven. Bake for one hour and 10 min. Turn oven off and allow the schaum torte to cool in the oven for 1-2 … Read More

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PearPopTarts

Rosemary-Crusted Pear and Cheese Pockets with Candied Ginger

Recipe by Sanford D’Amato

Makes 8 pockets

  • 1 T. extra-virgin olive oil
  • 2 Bosc pears (6 to 7 oz. each), peeled, cut in quarters from stem to tip, each quarter cored and cut into ¼-in. slices from stem side to tip
  • 3 T. candied ginger, cut into a very small dice (brunoise)
  • ½ t. freshly ground black pepper
  • 2 T. dry sherry
  • 1 t. honey 4 oz. (about 1 c. packed) sharp, aged cheese (A good-quality aged Asiago would be delicious), grated, plus a little more for grating over the top of pockets
  • 1 batch Rosemary Dough (recipe below), rolled out as described
  • ½ egg, beaten (use the other ½ egg to make the Rosemary Dough)
  • 2 t. heavy cream

Place a saute pan over high heat. When hot, add the oil. When the oil is hot, add the pears and saute for 2 min., until they are lightly golden. Add the candied ginger and saute for 30 sec. Add the pepper and honey and toss to combine. Add the sherry and cook until dry.

Remove to a plate and let cool in the refrigerator. When cold, mix together with the grated cheese.

Divide the pear/cheese filling into 8 portions.… Read More

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Cinnamon Rice Pudding

Cinnamon Rice Pudding

Try using Quinoa and honey for a healthy, protein-packed substitute. The texture will be less creamy than when using rice, but just as tasty! Anything can be used as the hidden lucky trinket. Think nuts or dried fruit—just make sure it is big enough to be noticed!

  • 3/4 c. uncooked white rice or quinoa
  • 2 c. milk, divided
  • 1/3 c. white sugar or 1/4 c. honey
  • 1/4 tsp. salt
  • 1 egg, beaten
  • 1 Tbsp. butter
  • 1/2 tsp. vanilla extract
  • 1 Tbsp. cinnamon
  • 1 almond/raisin/etc.

Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.

After 20 minutes, stir in 1 1/2 cups milk, sugar, and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and cinnamon; cook two minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

Place almond/raisin/etc. in one bowl. Spoon portions rice pudding into all bowls. Mix up all the bowls until the location of the special bowl is unknown. Serve hot or cold.

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Fregolotti

Fregolotti

From Sandragina Ebben

Fregolotti is a giant break-apart cookie from the Veneto region. It starts as a pile of buttery crumbs, but after baking is like a big shortbread cookie.

(Serves 6-8)

  • 1 c. almonds, toasted and finely ground
  • 2 2/3 c. flour
  • 1 c. sugar
  • 1 c. plus 2 Tbsp. unsalted butter
  • 1 tsp. grated lemon peel
  • pinch of salt
  • 2 Tbsp. lemon juice
  • 1 Tbsp. Amaretto or brandy

Mix nuts, flour, and sugar.

Using a pastry blender, work in the butter until the mixture forms uniform crumbs.

Sprinkle lemon juice and Amaretto over mixture and toss together lightly with a fork until blended. Mixture should be crumbly.

Lightly spread mixture into a buttered and floured 12-inch round pan with 1-in. high sides. Do not press into the pan.

Bake at 350F until browned, 50-60 minutes.

Let cool on a rack.

Break into delicious chunks before eating.

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Cherry Pie

Crust:

  • 2½ C pastry flour
  • 1 t fine salt
  • 2 T sugar
  • 2¼ C cold, unsalted butter (cut into tablespoon-sized pieces)
  • 6 to 8 T ice water

Mix flour, salt, and sugar together in a sturdy bowl. Cut in (using a pastry cutter) the butter until the entire mixture has a crumb-like consistency. Sprinkle ice water over the mixture and continue to blend with pastry cutter; just until the dough sticks together. (Add the rest of the ice water if the dough isn’t quite sticky enough.) Don’t overmix. Divide the dough into two flattened disks and wrap in plastic wrap or wax paper. Refrigerate a minimum of one hour. When ready, place parchment onto counter/table surface. Place dough disk onto parchment. Place another piece of parchment on top of the dough disk; roll dough to desired thickness. (Recommend: ¼ inch). Repeat for second dough disk. Place rolled dough crust into pie plate.

Filling:

  • 6 cups Door County cherries (You can use fresh, jarred or canned. The type of cherry you choose will determine how sweet or tart your pie will be.)
  • ½ C sugar
  • Pinch fine salt
  • ¼ t ground cinnamon
  • 3 T Cointreau liqueur
  • ¼ C cornstarch (or clear
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