Besides using a packaged pie crust (if you wish), this is made with peaches and plums . When made with both, it is truly phenomenal tasting.
You need pastry for double crust 9 inch pie (even though it is a free form dessert you should measure it out.
- 3 cups sliced red or purple plums
- 3 cups peeled and sliced peaches
- 1/2 tsp. almond flavouring
- 1/3 cup berry sugar
- 3 tbsp. flour
- 1 egg yolk
- 1 tsp milk
- 2 tbsp sugar
- 4 tbsp red currant jelly, melted
Preheat oven to 425 degrees. Roll out the pastry to about 14 inches and transfer to a parchment lined baking sheet.
In a large bowl, toss the fruit with 1/3 cup of sugar, flavouring and the flour. Place fruit on the pastry, mounding in the middle and within 2 inches of the edge. Fold the pastry up over the fruit to create a border, leaving the fruit exposed.
Sprinkle the pastry and the fruit with the 2 tbsp. of sugar. Bake in the oven for 15 minutes then reduce the temperature to 375 degrees and bake for another 30 minutes or until the fruit is tender and the pastry is a light golden brown.
Remove from oven and brush the pastry with the melted jelly. The secret here is to serve it warm and with a generous dollop of whipped cream or vanilla ice cream. Coffee anyone?
White Chocolate Truffles
I know, ANOTHER treat for the entertaining season ahead. It is fast, easy and I will bet you make more than one recipe of these delectable delights…..
This will make about 6 dozen yummies so you can divide it up if you wish to do a different flavour or two.
- 3 pkgs. white chocolate chips
- 1 can Condensed milk
- 1/4 cup white chocolate liqueur
and (here, you can also change the flavouring) 1/2 tsp. of peppermint OR orange OR lemon flavouring
- chocolate sprinkles
- sanding sugar
- coconut
In a bowl over a pot of simmering water, melt the chips with the condensed milk. Remove from the heat and add the liqueur and flavouring. (I always warm the liqueur a bit so it doesn’t seize the chocolate). Cover with plastic wrap and refrigerate until firm.
Using a generous tsp. roll into a ball and then roll into whatever you are going to use (sprinkles, sanding sugar or coconut) and shake off the excess. If it gets too soft to work, just put it back in the refrigerator to get cold again.
Store in a covered container until party time. I bet you can’t just sample one.
Pistachio Pound Cake
Here is another dessert that will make you look like a real professional baker. Yum to the nth degree.
And this is the cake before I got to the garnish!
- 1 1/4 cup pistachio nuts, chopped
- 1 1/4 cup dried mango, chopped
- 2 1/2 cups flour
- pinch of salt
- 1/2 tsp. baking powder
- 1/2 tsp. ground ginger
- 1/4 tsp. baking soda
- 1 cup butter, softened
- 2 cups sugar
- 6 eggs
- 1/4 plus 1 tbsp. sour cream
- 1/4 cup mango nectar
- 2 tsp. pure vanilla
- 1/4 cup mango jam
- 1 tbsp. mango nectar
Preheat oven to 325 degrees. Grease and lightly flour one 10 x 10 square tube pan or two 8 x 8 inch square baking pans.
In a small bowl, toss the nuts and the dried mangoes with 1/4 cup of the flour. Set this aside. In another bowl, mix together the remaining flour, salt, baking powder, ginger and baking soda.
In your mixing bowl, beat the butter for about 30-35 seconds. Gradually add the sugar, beating until fluffy. This should take about 10 minutes. Beat in the eggs, one at a time, beating until incorporated.
With the mixer on low speed, add the sour cream, the 1/4 cup of nectar and the vanilla. Add the flour mixture, beating only until just blended.
By hand, mix in the nut mixture. Pour into the cake pan and bake for about 50-55 minutes. check with a wooden toothpick to ensure it is completely done.
Remove to a rack and cool completely.
Glaze
Whole pistachio nuts
fresh mango
For the glaze, snip any large fruit pieces in the jam. Combine with 1 tbsp. nectar in the microwave. Cook on high for 30-40 sec onds. Brush the warm glaze over the top of the c ake. Let stand until firm. Garnish with the whole nuts and mango pieces.
The picture is before adding the fresh fruit garnish.
Brie Bowl
I am sort of used to family diving in and appreciating what they are served in our home, but believe me, this caused a feeding frenzy. I kid you not. I almost didn’t get any but they called me from the kitchen to come quickly….it was almost gone.
- 1 1/2 tsp chili powder
- 1/8 tsp. cayenne
- 1/2 tsp. garlic powder (not salt)
- 1/2 tsp. dry mustard
- 1/2 tsp. sugar
- 1 sourdough round loaf
- 1 tbsp. butter, room temperature
- 1 8 ounce round of Brie Cheese (we used triple cream)
Preheat oven to 350 degrees and, in a small bowl, mix all the spices together.
Cut a circle in the top of the bread and remove the top. Remove the bread in the center large enough to accommodate the brie wheel and cut the bread into bite size pieces.
Butter the bread and sprinkle with 2 tsp. of the spice mixture. With a sharp knife, make 2 inch cuts at 1 inch intervals around the edge of the bread. Remove the rind from the Brie and place it in the bread. (the Brie not the rind, silly me…)
Sprinkle the remaining spice over the Brie and replace the bread top. (lid).
Bake about 25-30 minutes on a parchment lined cookie sheet. To serve, remove the top of the bread and break into bite-size pieces. Dip the bread in the hot Brie (being careful of course, not to burn your mouth).
Have napkins and small plates available and hope they leave you a piece. It will be completely gone…no crumbs left. Will our kids comment here?
Anglaise Coconut Creme With Almond Waffles
Company’s coming and you need easy and quick but luscious fare for your guests (yes, even family). Here is one of them.
- 1 – 14 oz. tin coconut milk
- 1/2 cup whipping cream
- 1/2 cup sugar
- 4 egg yolks
In a pot stir together the coconut milk, whipping cream and half the sugar and bring to a boil over medium heat.
In a bowl whisk the egg yolks with the remaining sugar until it becomes thick and very pale. While still whisking, slowly add the milk mixture until totally blended.
Pour mixture back in the pot and heat until it thickens enough to coat the back of a spoon. Strain through a sieve and cool in the refrigerator, stirring occasionally. If not using immediately, store in an airtight container for up to 4 days.
Marinated Clementines
- 1/2 cup ribbon coconut (long, fancy)
- 4 Clementines, cut into segments , removing skin
- 1 tbsp. Grand Marnier
Place coconut on a parchment lined cookie sheet and bake in a 350 degree oven, for about 7-8 minutes. Do not burn. Remove from oven, allow to cool down and then put in a small bowl, mixing with the Grand Marnier and Clementine segments.
Make your waffles according to your favourite recipe and top with the Almond Creme Anglaise and Clementine segments.
Fresh Coffee anyone? ooooh Yummy…
Macadamia Nut Cookies
This is a super cookie and the addition of white rum makes it a melt-in-your mouth favourite. Yes, it does!
- 1 cup unsalted Macadamia nuts
- 2 sticks of unsalted butter (1/2 cup)
- 6 tbsp. sugar
- 1 tbsp. white rum
- 1 tsp. pure vanilla extract
- 1 1/2 cups flour
- sanding sugar
Preheat oven to 350 degrees. Spread nuts on a parchment lined cookie sheet and bake for about 7 minutes until a light brown and fragrant. Transfer to a food processor and chop to a fine powder.
In your electric mixer, cream the butter until very light and fluffy. Beat in the salt, rum, sugar and vanilla. Stir in the flour and nuts until the dough holds together. Form dough into two disks, wrap in plastic and place in the refrigerator for an hour.
On a well floured surface, roll one disk into a 10 inch circle and 1/16 inch thick. The dough will be really fragile but is easily patched or re-rolled. Carefully cut into shapes with 2 inch cookie cutters.
With a thin spatula, transfer to a parchment lined cookie sheet and chill. Repeat this procedure with the second disk. Use as much of the dough as you possibley can.
Bake for about 15-20 minutes until lightly browned. Transfer to cooling racks and sprinkle with sanding sugar when cool.
Cherry Clafloutis
I am always looking for something new….and this one fits the bill. Can be a breakfast item (special occasion) or a lovely dessert to be paired with an ice wine (chilled) and it would be absolutely YUMMY.
- 2 large eggs, plus 1 large egg yolk
- 1/3 cup flour
- 3/4 cup creme fraiche
- 3/4 cup whole milk
- 1/2 cup sugar
- 1 tbsp. Kirsch
- pinch of salt
- 1 lb. whole cherries (not pie filling)
- icing sugar for dusting
Brush a 9 inch baking dish with butter and sprinkle with sugar, being sure to shake off excess. I would use berry sugar for this step.
Whisk together the eggs, yolk and milk. When well blended, whisk in the creme fraiche, milk, sugar, Kirsch, and salt.
Arrange cherries evenly on the bottom of the baking dish and carefully strain the egg mixture over the cherries.
Bake until the center is set and is beginning to lightly brown around the edges. This will take about 35-40 minutes.
Let this cool slightly and sprinkle with icing sugar. OMG! Yummy!
Fingerling Potato Salad
This little delight will serve 4, so adjust when you have more around the table.
- 1 1/2 lbs fingerling potatoes
- 2 tbsp. capers
- 2 tbsp. fresh dill, chopped
- 1/4 cup dressing (below)
Boil potatoes until they are fork tender (about 12-15 minutes). Strain and cut in half, lengthwise.
Put in a bowl, add the remaining ingredients and make the dressing below.
Dressing
- 1/4 cup creme fraiche
- 1/4 cup buttermilk
- 1 tbsp. grainy mustard
- 1 lemon, reserve juice and zest
- pinch each of salt and pepper
- 1/4 cup olive oil
Whisk these ingredients together and toss with the salad. Refrigerate any leftover dressing. The dressing will keep for no more than 10 days.
Blue Cheese Cookies with Pistachios
This cookie would be great at your Wine and Cheese Party this season. The Blue Cheese gives it the tangy bite needed to pair with wine.
- 1 cup crumbled blue cheese, chilled
- 1/2 cup butter
- pinch of black pepper
- 1 cup flour
- 1/2 cup chopped pistachios, toasted
- 20 dried cranberries, finely chopped
Preheat oven to 350 degrees. Combine the cheese, butter and pepper in a bowl and beat until well combined, but still showing large bits of blue cheese.
With a wooden spoon gently combine the flour into the cheese mixture and add the toasted pistachios and cranberries.
Roll into 1 inch balls and place 1 inch apart on a parchment lined cookie sheet. With your hand, gently flatten until 1/4 inch thick.
Bake about 20-25 minutes until lightly golden on the bottom and edges. Cool on a rack and store in an airtight tin in the refrigerator.
Really quite yummy.
Apple Slippers
Ha Ha….got your attention, didn’t I? Well this is the translated version of the French Chaussons aux pommes.
Who doesn’t remember or even love Apple Turnovers, especially when your home is going to have friends and/or family staying over?
- 1 tbsp. butter
- 1 large Gala apple, peeled, cored and thinly sliced
- 1 tbsp. plus 1 tsp. sugar
- 1/4 tsp. ground cinnamon
- pinch of kosher salt
- 1 large egg
- 1 sheet puff pastry, thawed overnight in the refrigerator, cut into four equal rectangles
Preheat oven to 425 degrees.
In a frypan, melt the butter and add the apple slices, cooking until softened. Stir often so as not to burn (about 4 minutes). Sprinkle 1 tbsp. of the sugar, the cinnamon and salt over the apples, cooking a further minute. Remove from the heat.
In a bowl beat the egg with 2 tbsp. of water and lightly brush the edges of the pastry. Spread the cooked apples evenly over one half of the long side of the rectangle, but not over the border.
Press to seal the edges lightly and place on a parchment lined cookie sheet.
Brush the tops with the remaining egg wash and sprinkle each “slipper” with a 1/4 tsp. of the reamaining sugar.
Bake for about 15-18 minutes until golden and serve while still warm.
Cherry/Chocolate Semifreddo
I’m sure you can leave the diet outside to “taste” this one. OMG this is yummy. Nice to serve 6 special people.
- 8 egg yolks
- 3/4 cup sugar, divided
- pinch of salt
- 1/4 cup Kirsch
- 1/3 lb. chopped cherries
- 1/4 cup chocolate chunks
- 1 cup whipping cream
Line a 9 x 5 inch loaf pan with plastic wrap.
In a double boiler whisk together the egg yolks, 1/2 cup of the sugar, kirsch, salt until thickened and creamy. Remove from heat and place over a bowl with ice water.
Beat whipping cream and remaining sugar until soft peaks form. Fold in the cherries and chocolate chunks. Gently fold the whipping cream mixture into the egg yolk mixture. Place in the loaf pan, smooth the top and cover with plastic wrap.
Put in the freezer overnight. When ready to serve you can do it either by using an ice cream scoop and just simply scoop it out into a pretty dessert bowl or tip it out of the pan, remove the plastic wrap and slice it. Either way it is to die for. So, so good.
Gnocchi With Browned Butter
I have to admit it took me awhile to like gnocchi. We were in Maui at one of the Hotels for a dinner out and they had pumpkin gnocchi. I thought I had died and gone to heaven. It was out of this world.
This recipe, although not pumpkin, is just as good, provided you cook them until they are browned.
- 1 1/2 lbs. gnocchi (simple, buy ready made)
- 1/4 cup butter or more (do not use margarine)
- 7 fresh sage leaves
- 1 whole lemon, juiced
In a larage saucepot, boil water. Add the gnocchi and cook for about 4 minutes – until they float to the top. Strain.
In a fry pan, melt the butter (add more as you wish) and add the gnocchi and toss. Add the sage leaves. Cook, turning often until lightly browned and the sage leaves are crispy.
When the butter is nicely browned (not burned), add the lemon juice.
OMG this is good. If you wish, serve with a chilled Chardonnay or Pinot Grigio.
My mouth is watering…..supper is hours away.