Saturday, July 31, 2010

Desserts Galore!

Well it's been a full month of recipes. We truly enjoyed finding and sharing these delicious dishes. We'll still be sharing recipes each month, but not as many as July. So get ready for next July; we'll do it all over again. Thanks to all who have let us know how much they enjoyed these recipes. We hope to continue to inform and entertain for a long time. Here are a few dessert recipes to end the month strong.

Lemon Pound Cake with Sugared Fruits
Serves 6

  • 2 cups cake flour
  • 1/4 cup finely ground corn meal
  • 1 teaspoon baking powder
  • 2 sticks butter, room temperature
  • Zest of 1 lemon
  • 1 cup sugar
  • 4 eggs
  • 1/4 teaspoon lemon extract
  • 2 cups heavy cream
  • 3 tablespoons powdered sugar
  • Sugared fruits (see note)
  1. Heat oven to 325 degrees. Stir cake flour with corn meal and baking powder. Set aside. In bowl of electric mixer, stir zest into sugar until evenly distributed. Add butter. Cream together on medium-high speed until light and fluffy. Add eggs 1 at a time, beating well after each egg. Reduce speed to low; add flour, stirring until just combined but no lumps are left.
  2. Spray 6 bundt molds with baking spray. Fill each mold half full, dividing batter evenly among molds. Bake about 25 minutes. Remove, cool in pan about 5 minutes and unmold onto cooling rack. Whip cream to stiff peaks with powdered sugar. Serve each topped with dollop of sweetened whipped cream and sugared fruits.

Note: You can bake this in 1 large bundt pan, but it may take as long as 50 minutes. It’s done as soon as a toothpick, inserted in deepest part of cake, comes out clean. Don’t overcook.

Note: To make sugared fruits, dip clean, dry, whole fruits—grapes, fresh currants, plums, kumquats—into a cooled simple syrup (cook 2 cups water with 1 cup sugar), and then dust with extra fine granulated sugar (available in baking aisle of grocery). Make these up to 12 hours before serving.

Orange Vanilla Cheesecake
Serves 12

  • 1 1/2 cups vanilla wafer crumbs
  • 4 tablespoons butter, melted
  • 1 1/2 pounds cream cheese, softened to room temperature
  • 1 cup sugar
  • Zest of 2 oranges
  • 1 tablespoon orange extract
  • 3 eggs
  • 2 cups heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla
  • Seeds from 1 vanilla bean (see note)
  1. Heat oven to 350 degrees. Combine crushed cookies with melted butter. Press into bottom and slightly up sides of 8-inch springform pan. Bake about 10 minutes, until lightly brown. Remove from oven and cool in refrigerator.
  2. While crust cools, place cream cheese, sugar, zest and extract in bowl of electric mixer. Mix on medium-high speed until smooth. Add eggs, 1 at a time, beating after each addition. Pour into prepared crust and bake 50 minutes, until barely set. Cool in pan on counter, then in refrigerator overnight.
  3. When ready to serve, whip cream with powdered sugar, vanilla and vanilla bean seeds. Spread over top of cheesecake; slice and serve.Note: Buy whole vanilla beans in the spice section of your grocery store. To use, split bean lengthwise and use knife tip to scrape tiny black seeds from bean center. Stir seeds (which look like black paste) into custard.

Angel Food Cake with Red Currants
Serves 12

  • 1/2 cup red currant jam
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt
  • 2 cups cake flour, sifted
  • 1 1/2 cups sugar
  • 16 large egg whites
  • 2 teaspoons cream of tartar
  • 2 cups heavy cream
  • 3 tablespoons powdered sugar
  • Fresh red currants
  • Lemon Glaze (see note)
  1. Heat oven to 350 degrees. In small bowl, whisk jam with vanilla and salt until smooth. Set aside. Sift cake flour together with 1/2 cup sugar. Set aside.
  2. In mixing bowl, whip egg whites until frothy. Add cream of tartar. Turn mixer to high and slowly add remaining 1 cup sugar, beating until soft peaks form.
  3. Gently stir large spoonful of whipped egg whites into currant jam. Gently fold flour into egg whites. Fold in currant mixture until evenly colored. Pour batter into tube pan (do not grease pan). Tap gently on counter once to eliminate big air pockets. Bake about 45 minutes, until toothpick (a bamboo skewer works well) comes out clean.
  4. Cool completely in pan. Invert to remove cake from pan, being sure to loosen it around tube first.

Note: To make glaze, mix 1 cup powdered sugar with juice of 1 lemon. Thin with water if needed and drizzle over cooled cake.

Café Con Leche Semifreddo
Serves 8

  • 1 1/2 cups milk
  • 6 egg yolks
  • 1 cup sugar
  • 4 tablespoons instant coffee powder
  • 1/2 cup mascarpone cheese
  • 1 1/2 cups heavy cream plus extra for garnish
  • 1 tablespoon brandy extract
  • 1/2 cup chocolate-covered espresso beans, crushed
  • Whole chocolate-covered espresso beans
  1. Beat milk with yolks, sugar and coffee in metal bowl. Place over pan of simmering water, and heat to 160 degrees, stirring constantly until thickened. Let cool. Whisk in mascarpone. Chill in refrigerator.
  2. Whip cream with brandy extract to stiff peaks. Gently fold into yolk mixture; stir in crushed espresso beans. Line loaf pan with plastic wrap. Spoon mixture into pan. Freeze until solid. To serve, slice and plate with additional whipped cream and espresso beans.

Coconut Cake with Gingered Cream Filling
Serves 12

White cake

  • 1 1/2 sticks butter, room temperature
  • 2 teaspoons vanilla
  • 1 1/2 cups sugar
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 cup milk
  • 6 egg whites
  • Gingered cream
  • 1 cup sour cream
  • 3 tablespoons light brown sugar
  • 3 tablespoons chopped crystallized ginger
  • 1/8 teaspoon ground ginger
  • 1/2 cup mango ginger jam (or your favorite flavor)

White frosting

  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1/2 cup sour cream
  • 2 cups shredded coconut, toasted and cooled
  1. Heat oven to 350 degrees. Line 2 9-inch-square cake pans with parchment paper; spray with baking spray. Place butter, vanilla and sugar into bowl of mixer. Cream together on high about 5 minutes. Meanwhile, mix flour and baking powder together in separate bowl. In another bowl, whisk milk and egg whites together.
  2. Reduce mixer speed. Add 1/3 of flour. Blend in. Add 1/2 of milk/egg white mixture. Add another 1/3 of flour, remaining milk/egg white mixture and then remaining flour, blending well after each addition. Divide batter evenly between prepared pans. Bake 25 minutes. Cool about 10 minutes and then remove from pans to cooling racks to cool completely. Make ginger cream by stirring sour cream, brown sugar, ginger and jam together.
  3. Whip cream with powdered sugar and sour cream. Slice each cake layer in half horizontally. Place first layer on cake plate and top with 1/2 of ginger cream. Top with second cake layer. Spread about 1/4 cup frosting over layer. Top with third layer. Spread with remaining jam. Top with final layer. Spread remaining frosting over all. Sprinkle coconut on top. Refrigerate until ready to serve.


1 comment:

  1. Does anyone know if the sugar free cheesecake is carb free ?