Coffee Gelato

Great drizzled with chocolate sauce!

3 tablespoons dark rum                     

5 tablespoons hot water                     

1 ½ tablespoons instant coffee

5 large egg yolks

1 cup sugar

1 ½ cups whole milk

        In a small bowl, combine the rum and hot water.  Add the instant coffee and stir to dissolve.  Set aside. 

        Whisk the egg yolks and sugar in a large bowl to blend. Bring the milk to a boil in a heavy medium saucepan. Gradually whisk the hot milk into egg mixture; then whisk in coffee mixture.     Return the mixture to the saucepan. Stir over medium heat until custard thickens, about 8 minutes (do not boil).  

        Transfer the custard to a metal or glass bowl. Refrigerate until cold. Freeze the custard in an ice cream maker according to manufacturer's instructions. Transfer to a covered container and store in freezer.  

        Makes 6 servings.

Coffee Toffee with Pecans

A delicious twist on traditional English toffee adapted from pastry chef Emily Luchetti’s book, Four-Star Desserts.

2 sticks unsalted butter     

1 cup sugar                        

6 tablespoons dark brown sugar          

6 tablespoons water                  

1 tablespoon molasses

2 teaspoons instant coffee

¼ teaspoon cinnamon

¼ teaspoon salt

8 ounces bittersweet chocolate, chopped

1 cup toasted pecans, chopped

        In a medium saucepan, stir together all ingredients except chocolate and pecans.  Using a candy thermometer, cook the mixture over medium-low heat, stirring frequently, until it reaches 275 degrees.  Continue to cook to 315 degrees, stirring constantly.  Carefully pour the mixture onto a greased baking sheet and set aside to harden, about 20 minutes.

        Melt the chocolate in a double boiler and spread it evenly over the toffee; sprinkle with pecans. Let the chocolate harden at room temperature or in the refrigerator.  Break into pieces and store in an airtight container.  

Fresh Strawberry Almond Tart

8 ounces shortbread cookies

¾ cup sliced almonds, toasted, plus additional for garnish

3-4 tablespoons melted butter

12 ounces cream cheese at room temperature

¾ cup granulated sugar

1 teaspoon vanilla extract

½ teaspoon almond extract

2 pints strawberries, rinsed, dried, hulled, and halved

1 cup strawberry jam

1 tablespoon Amaretto or other almond liqueur

         Preheat the oven to 350 degrees.  Place the cookies and almonds in the bowl of a food processor fitted with a steel blade and pulse until finely ground.  Add 3 tablespoons melted butter and process until crumbs are evenly moistened, adding another tablespoon of melted butter if necessary.   Press the crust into a 9-or 10-inch tart pan and bake 12 minutes, until golden.  Cool completely on a wire rack before filling.

         Blend cream cheese, sugar, vanilla, and almond extract in a blender or food processor until sugar is dissolved and mixture is smooth.

         Spread filling evenly over the crust.  No more than a few hours before serving, arrange strawberries cut side down in concentric circles on top of filling.  Bring jam and Amaretto to a boil in a small saucepan; reduce heat to low and simmer 1-2 minutes.  Brush the strawberries lightly with glaze and sprinkle with toasted sliced almonds.  Chill 10-15 minutes and serve.

         Makes 8-10 servings.

Lemon Ice Cream with Strawberry Rhubarb Sauce

3 cups heavy cream or half and half, chilled

1 ½ cups sugar

¾ cup freshly squeezed lemon juice

Finely grated zest of 2 lemons

     In a large mixing bowl, whisk together cream and sugar.  Stir in lemon juice and zest and mix well.  Freeze in ice cream maker according to manufacturer’s instructions.  Transfer the ice cream to a plastic container with a lid and place in freezer until firm.  Serve with Strawberry Rhubarb Sauce.

     Makes 10 ½-cup servings.

Strawberry Rhubarb Sauce

1 cup sugar
1/2 cup water
1 vanilla bean, split lengthwise
1 ¼ pounds fresh or frozen unsweetened rhubarb
1 ¼ pounds fresh or frozen unsweetened strawberries

     Combine ½ cup sugar and ½ cup water in heavy medium saucepan. Scrape in the seeds from vanilla bean; add the pod. Simmer 5 minutes. Add the remaining 1/2 cup sugar and stir to dissolve. Add the rhubarb. Bring to boil, reduce heat, cover and simmer until rhubarb is tender, about 8 minutes. Add the strawberries and bring to a simmer. Cool. Remove the vanilla pod from the sauce. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.)

Maine Blueberry Cake

From Anne Braitmayer Webb

1 ¾ cups flour

2 teaspoons baking powder

½ teaspoon salt

1 cup sugar

1 egg

½ cup milk

1 teaspoon vanilla

¼ cup (½ stick) melted butter

1 ¼ cups floured blueberries

Cinnamon sugar for topping

        Sift dry ingredients together into a mixing bowl.  Stir in the sugar.  In a separate bowl, beat the egg with the milk and then add it to the flour mixture.  Add the vanilla and melted butter.  Fold in floured blueberries.  Transfer the batter to a buttered 8-inch square pan.  Sprinkle generously with cinnamon sugar.  Bake 35-40 minutes at 400 degrees.  The cake has a delicious crust when eaten warm.  

     Makes 9-12 squares.

Marsala Baked Pears

(adapted from Alice Waters)

6 medium-ripe pears, peeled                                                

1 ½ cups Marsala wine

½ cup sugar 

Sour cream                                                                              

    Preheat the oven to 425 degrees.  Slice ½ inch off the bottom of each pear and arrange  pears in a baking dish.  Pour the Marsala over the pears and sprinkle with sugar.  Bake the pears for about 1 hour, basting every 15 minutes with cooking juices, until caramelized and golden and easily pierced with a knife.  Serve warm, drizzled with pan juices, with a dollop of sour cream on the side. 

    Makes 6 servings.  Heavenly!

Mocha Raspberries

    Combine 2 tablespoons unsweetened cocoa and 2 tablespoons superfine sugar in a small bowl.  Put a chocolate-covered espresso bean in the center of each of 12 raspberries. Roll the raspberries lightly in the cocoa mixture. Enjoy with coffee or hot cocoa.  You can find chocolate-covered espresso beans at Anastasiades Exclusive Chocolates.

Snappy Gingersnaps

     A great version of one of everyone’s favorite cookies from Emily Luchetti’s Four-Star Desserts.

2 sticks soft unsalted butter

1 ½ cups sugar

1 egg, room temperature

¼ cup molasses

4 teaspoons ground ginger

1 ½ tablespoons grated fresh ginger

2 teaspoons baking soda

¼ teaspoon salt

2 ½ cups all-purpose flour

        Preheat the oven to 350 degrees.  In the bowl of an electric mixer, beat the butter and sugar on medium speed until light and creamy.  Add the egg and the molasses.  Mix until combined.

        Turn the mixer to low speed and add the ground ginger, grated ginger, baking soda, salt and flour.  Mix until just combined.

        Using about a tablespoon of dough for each cookie, roll the dough into 1-inch balls, placing them 2 inches apart on a baking sheet greased or lined with parchment paper.  Bake the cookies until they are flat and browned, about 13 minutes.  Repeat the shaping and baking until all the dough is used.

        Makes about 3 ½ dozen cookies.

Bittersweet Chocolate Fondue for your Valentine

        Bring 1 cup heavy cream to a boil in a small saucepan. Remove the pan from heat and add 8 ounces chopped bittersweet chocolate.  Let stand 5 minutes and whisk smooth.  Whisk in 2 tablespoons brandy and 1 teaspoon vanilla. Serve warm with pieces of fruit, pound or angel food cake. Yum!

Strawberries Romanoff

        Hull 1 pint of strawberries, and quarter them, keeping 4 whole for a garnish.  In a bowl, mix the berries, ¼ cup sugar, 2 tablespoons orange juice, 2 tablespoons triple sec liqueur, and 1 teaspoon orange zest. 

        Let stand, covered, in the refrigerator for at least 2 hours.  When ready to serve, whip ½ cup heavy cream to soft peaks, then fold in 1 cup softened vanilla ice cream.  Gently fold the strawberries into the ice cream mixture.  Serve in martini or wine glasses, garnished with reserved whole strawberries. 

        Makes 4 servings.

Honey Roasted Fruit

        Pit and quarter firm, ripe plums.  Peel, pit, and cut firm, ripe peaches into eighths.  Place the fruit pieces in a generously buttered pan just large enough to hold them in a single layer.  Drizzle the fruit with a little melted butter and honey. 

        Roast at 425 degrees for 20 minutes, until the fruit is tender, but not falling apart.  Serve warm with whipped cream or over ice cream.

Basic Pie Crust

1 ¼ cups all-purpose flour

¼ teaspoon salt

1/8 teaspoon baking powder

8 tablespoons (1 stick) cold unsalted butter, cut in small pieces

2 to 3 tablespoons cold water

        Combine flour, salt, and baking powder in a food processor by pulsing 3-4 times.  Add butter and pulse about 10 times, until the largest pieces of butter left are the size of small peas.  Scatter 2 tablespoons of water on flour mixture and pulse 5 or 6 times.  If the dough does not come together and is still dry and crumbly, add the remaining water, 1 teaspoon at a time until the dough holds together easily.

       Turn the dough onto a piece of plastic wrap and form it into a 6-inch disk.  Wrap and refrigerate until firm, at least 1 hour.  The dough can be kept in the refrigerator up to 4 days or frozen 3 months.

Peach Ice Cream

(adapted from David Lebovitz, The Perfect Scoop)

4 large ripe peaches, peeled, pitted, and cut into chunks

1/4 cup water

3/4 cup sugar

1/2 cup sour cream

1 cup heavy cream

1/4 teaspoon pure vanilla extract

A few drops freshly squeezed lemon juice

    In a medium saucepan, combine the peaches with the water and cook, covered, over medium heat until the peaches are soft and cooked through, about 10 minutes.  Stir the peaches occasionally as they cook.

    Remove the peaches from the heat, stir in the sugar, then cool to room temperature.

    Puree the cooked peaches and any liquid in a blender or food processor with the sour cream, heavy cream, vanilla, and lemon juice until almost smooth but slightly chunky.

    Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

    Makes about 1 quart.

Tumbleweeds

A milkshake for grownups!  Served at the Stadium Club at Royals Stadium in Kansas City.

¼ cup heavy cream

¾ cup Kahlua liqueur (or other coffee liqueur)

1 quart vanilla, coffee, or chocolate ice cream

¼ cup heavy cream, whipped

Chocolate shavings

    Pour the cream and the Kahlua into the jar of an electric blender.  Fill the jar with the ice cream of your choice and blend.  The mixture should be the consistency of a thick milkshake.  Pour into 6 glasses and serve topped with whipped cream and chocolate shavings.

    Makes 6 servings.

White Chocolate Ice Cream

(adapted from David Lebovitz, The Perfect Scoop)

8 ounces quality white chocolate (such as Lindt’s), chopped or broken into small pieces

1 cup whole milk

2/3 cup sugar

Pinch of salt

5 egg yolks

2 cups heavy cream

    Put the chocolate pieces in a large bowl and set a mesh strainer over the top.  Prepare an ice bath by filling another, larger bowl 1/3 full with ice  water.

    Warm the milk, sugar, and salt in a medium saucepan over medium heat.  In a separate bowl, whisk together the egg yolks.  Slowly drizzle the warm milk into the egg yolks, whisking constantly, then scrape the mixture back into the saucepan.

    Stir the mixture constantly over medium heat, scraping the bottom as you stir, until the mixture thickens and coats the spoon or spatula.  Pour the custard through the  strainer over the white chocolate.  Stir until the white chocolate is completely melted and the mixture is smooth, then stir in the cream.  Transfer the bowl to the ice bath and stir until cool.

    Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.

    Makes about 1 quart.

Caramelized Apples with Walnuts and Greek Yogurt

¼ cup (½ stick) unsalted butter

¼ cup packed light brown sugar

5-6 medium sized tart, firm apples, cored and thinly sliced (peeling is optional)

½ cup toasted walnuts, chopped

½ cup chopped dates (optional)

Greek yogurt

In a large skillet over medium-low heat, melt the butter, and then add the brown sugar, stirring until the sugar dissolves.  Add the apples, increase the heat to medium, and cook until the apples are golden and caramelized, 5 to 7 minutes.  Add the walnuts and the dates and stir to combine.  Divide the apple mixture among 6 small bowls and serve with a generous spoonful of Greek yogurt. 

          Makes 6 servings.

Pumpkin Praline Bread Pudding

with Bourbon Cream Sauce

½ cup dark brown sugar                   

1 cup toasted chopped pecans          

6 large eggs                                       

2 cups pumpkin purée                     

¾ cup granulated sugar      

2 teaspoons pure vanilla extract   

2 teaspoons cinnamon        

2 teaspoons ground ginger

½ teaspoon allspice

Pinch of salt

2½ cups whole milk

¾ cup heavy cream

1 pound day-old bread, torn into pieces

    Preheat the oven to 350 degrees.  Butter a 9-by-13-inch pan and sprinkle the bottom with dark brown sugar and then with pecans.

    Whisk together eggs, pumpkin, sugar, spices, and salt until well blended.  Add milk and cream and whisk to combine.  Place the bread pieces in a large bowl and pour pumpkin mixture over the bread.  Stir well, then spoon into prepared pan.

    Bake for 60-75 minutes, until the pudding springs back slightly to the touch.  Serve the pudding warm or at room temperature, with warm Bourbon Cream Sauce.  Serves 12-15 (recipe may be halved and baked in an 8-by-8-inch pan).

Bourbon Cream Sauce

1 cup heavy cream      

¾ cup  half and half       

1 teaspoon pure vanilla extract   

3 tablespoons sugar   

1 tablespoon cornstarch

¼ cup bourbon   

Whisk together cream, half and half, vanilla, and sugar in a large saucepan.   Whisk together bourbon and cornstarch in a small bowl.  Heat cream mixture over medium heat until it is steaming and small bubbles are forming around the edge of the pan.  Gradually whisk in cornstarch mixture.   Continue whisking until sauce boils, then lower heat and simmer for 1 minute.

Strawberry Gratin

adapted from Emily Luchetti

   8 cups quartered strawberries

   1½ cups sour cream

   Pinch of salt

   2 tablespoons half-and-half

   ½ cup dark brown sugar

      Preheat the broiler.  Place the strawberries in the bottom of a 9- by 13-in baking dish.  In a mixing bowl, whisk together the sour cream, salt, and half-and-half.  Spoon the mixture over the strawberries.

       Sprinkle the brown sugar on top of the sour cream mixture.  Place the dish under the broiler and broil until the brown sugar has melted.  Serve immediately.

        Makes 6 servings.

Warm Maple Rosemary Banana Splits

(adapted from Jerry Traunfeld, The Herbal Kitchen)

3 ripe but firm bananas, peeled and halved crosswise and  lengthwise

½ cup maple syrup

3 4-inch sprigs rosemary

Vanilla ice cream

2 tablespoons unsalted butter

1/3 cup coarsely chopped toasted walnuts

       Put the banana pieces in a large skillet, pour the maple syrup over them, and tuck the rosemary sprigs in between.  Simmer the mixture over medium heat for about 1 minute.  Turn the bananas over and cook for 30 more seconds.  Scoop the ice cream into shallow dishes.  Lift the bananas from the syrup and lay 3 pieces

around each scoop of ice cream.  Boil the syrup left in the pan for  a minute or two until it thickens slightly, then whisk in the butter. Use a fork to hold back the rosemary sprigs as you pour the sauce from the skillet over the bananas and ice cream.  Sprinkle with walnuts and serve. 

     Makes 4 servings.

Gourmet Fruit and Nut Granola

Wonderful with yogurt, ice cream, or fruit. I have been known to scarf it up with a large spoon straight from the bag.  You can make your own great variations with other nuts, seeds, dried fruits, and add-ins like chopped candied ginger or chocolate chips.  Adapted from Bon Appétit

8 cups old-fashioned rolled oats

2 sticks (1/2 pound) unsalted butter

1/3 cup honey, at room temperature

1/2 teaspoon salt

1 cup walnuts, toasted and coarsely chopped

1 cup whole almonds, with skins, toasted and coarsely chopped

1 1/4 cup salted, roasted green pumpkin seeds (pepitas)

1 cup dried currants or raisins

1 cup chopped dates

3/4 cup chopped dried sour cherries

Preheat the oven to 300°F. Line 2 large shallow baking sheets with foil. Divide the oats between the baking sheets. In a medium bowl, melt the butter in a microwave oven. Stir in the honey and salt. Drizzle the mixture onto the oats and stir well with a rubber spatula.

Spread the oats in an even layer and bake, stirring once and switching positions of pans halfway through, until golden, about 30 minutes (mixture will crisp as it cools). Transfer the oats to a large bowl, cool, add remaining ingredients, and toss well.  Store airtight at room temperature up to one month.

Makes 15 cups.