Now we come to the grand finale, the irresistible and luxurious part of the meal. My favorite, too.
I truly believe that if you serve a fabulous, knockout dessert, chances are your guests may not remember what they had for dinner. Dessert always brings smiles to the table and no matter how full people claim they are, there always seems to be just a little bit of special space left over for dessert. The last taste savored, the punctuation to the meal, is the one that seems to linger the longest.
I am not a chocoholic, but some of my best friends are and so is our son Harm who, for many years, served as my guinea pig when it came to testing and tasting new chocolate concoctions that I had dreamed up. There we would sit, the kitchen still bathed in its wonderful chocolaty fragrance, Harm and I across from each other; he tasting, mmmmm-ing, moaning, wearing such a blissfully happy smile; I tasting, noting any remarks he may have had. It was such a bonding time for us. It was heaven!
Sweets are an essential part of the day. It’s what many of us yearn for around four in the afternoon—tea-time, a time when we sorely need an energy pick-me-up! I always reach for a cup of strong coffee and a cookie. Sometimes a slice of layer cake will hit the spot, or a simple muffin, anything that satisfies that craving and will send us off recharged and rolling up our sleeves ready to attack the rest of the day with a bit more vigor and enthusiasm.
This section of the book has been designed to make use of as many of the abundant and magnificent gifts provided to us by Mother Nature as we can. Summer fruits are divine: raw, sprinkled with sugar, dolloped with whipped cream, crème frâiche, or ice cream; and made into ice cream, sorbets, jams, preserves, pies, crumbles, cakes, cookies, muffins. The selection and the options are infinite.
When I was a child, every summer we would pick bushels of fresh fruits from our gardens and orchard, leaving my mother to become as creative as she could, impelled by her determination to not waste a thing. Those fruits that weren’t enjoyed fresh and didn’t go into baking were made into soups, sauces, and jams. Since we didn’t have a freezer, surplus had to be preserved and then stored in our basement. My sisters and I would join our mother in the kitchen, with mountains of fruits in the center of our table, tubs of sugar to the side, a large pot of boiling water on the stove, and on the sideboard a line of pristine glass jars with their lids. Thus began our yearly chore of preserving fruits that we would then carefully transport to the cool, dark basement where they would neatly line the shelves my father had built for this specific purpose.
In the middle of winter, with a relentless chill gripping at our fingers and toes, the winds whistling through invisible cracks in the farmhouse, the sun hiding for most of the day, I would love to take the lid off of a jar of preserved peaches or plums, and have my senses suddenly reignited as a whiff of summer floated out to remind me of what we were missing and what we had to look forward to. It would set me counting the days to that magical time when I would spy the first green sprout nosing its way out of the thawing earth next to our back door, and a tiny, tight bud stretching out to find the first rays of sun.
Summer! Ah!
When strawberry season begins, I’m among the first ones lining up outside our local farm stands. Detlef and I, with our grandchildren in tow, used to pick strawberries ourselves. They ate more than they collected, but that was part of the fun. We buy tons of freshly picked strawberries, still warm from the sun; they send out the most tantalizing aromas that linger for hours. I try to incorporate them into as many recipes as I can think up. Here’s a very popular one.
11/2 cups graham cracker crumbs
2/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
6 tablespoons (3 ounces) unsalted butter, melted
8 cups strawberries, rinsed and hulled
1/3 cup water
11/4 cups sugar
1/3 cup cornstarch
Grated zest of 1 orange
1 teaspoon ground cinnamon
1 tablespoon framboise, optional
Whipped cream or vanilla ice cream, for serving
Preheat the oven to 375°F. Butter a 9 × 2-inch pie dish. Combine the crumbs, sugar, cinnamon, pepper, and butter in a large bowl and mix well. Press the mixture into the buttered pie dish and bake for 12 to 15 minutes, or until the crust turns light brown. Set it aside to cool.
Place 5 cups of the strawberries in a large saucepan and mash, using a potato masher, until totally crushed. Add the water, sugar, cornstarch, orange zest, and cinnamon. Bring the mixture to a boil over medium-high heat. Continue to cook, stirring constantly, until the mixture turns thick and glossy. Remove the pan from the stove and fold in remaining strawberries and the framboise, if using. Pour the filling into the pie shell and spread evenly over the bottom. Chill the pie 4 to 6 hours, or more. Serve with whipped cream or ice cream.
Yields 6 to 8 servings
If the notion of making a pie seems like too much work, try this homey dessert. It never fails to please guests. This too can be served warm with a scoop of ice cream on top.
7 cups fresh blueberries, rinsed and picked over
11/4 cups sugar
1/4 cup cornstarch
1/4 cup fresh lemon juice
1 teaspoon ground cinnamon
1/2 cup unbleached all-purpose flour
1/2 cup rolled oats
1/2 cup chopped walnuts
1/2 teaspoon ground cinnamon
6 tablespoons (3 ounces) unsalted butter, cut into pieces
Preheat the oven to 400°F. Butter a 2-quart casserole.
Combine the blueberries, sugar, cornstarch, lemon juice, and cinnamon in a large bowl and blend well. Pour the blueberry mixture into the casserole and cover loosely with foil. Bake for 15 minutes. Lower oven temperature to 375°F and bake for 20 minutes longer.
Combine the flour, oats, walnuts, cinnamon, and butter in a large bowl. Mix it with your hands until the texture becomes crumbly.
Take the casserole from the oven. Discard the foil. Sprinkle the crumble evenly over the hot blueberries. Return the casserole to the oven. Bake 30 minutes more, or until the topping is brown and the blueberry filling is bubbling. Cool 2 hours or more before serving.
Yields 6 to 8 servings
There are two types of blueberries that appear on farm stands and markets in June and July. The small ones are wild, the larger ones are cultivated. We use the larger ones in this pie where their natural sweetness complements the tartness of the rhubarb. This pie can be made early in the day and left at room temperature until serving time, then watch it disappear.
2 cups unbleached all-purpose flour
1/4 teaspoon kosher salt
2 tablespoons sugar
16 tablespoons (8 ounces) cold unsalted butter, cut into small cubes
2 teaspoons fresh lemon juice
6 to 7 tablespoons ice water
3 cups fresh blueberries, rinsed and picked over
4 cups 1/2-inch-sliced rhubarb
11/4 cups sugar
Grated zest of 1 small orange
1/2 teaspoon ground cinnamon
1/4 cup cornstarch
1 egg yolk
1 tablespoon heavy cream
1/4 cup coarse sugar
Place the flour, salt, and sugar in a food processor fitted with a metal blade and process to blend. Add the butter and pulse 5 times. Add the juice. With the motor running, pour in 6 to 7 tablespoons water through the feed tube and process until the dough clings together in clumps. Gather the pastry into a ball, cover, and chill for 30 minutes.
Preheat the oven to 350°F.
Place the blueberries, rhubarb, sugar, orange zest, cinnamon, and cornstarch in a large bowl, toss well to blend. Set aside.
Cut the dough in half. On a lightly floured surface, roll out one half into a 12-inch round. Transfer the round to a 9-inch pie dish. Spoon in the filling, spreading it evenly over the bottom.
Roll out second half to an 11-inch round. Place over the filling. Seal and crimp the edges.
Whisk the yolk and cream together and brush it on the pie top and over the edges. Sprinkle with the coarse sugar, bake 50 minutes to 1 hour. Cool to room temperature.
Serves 6 to 8
Around three or four in the afternoon, we have customers coming to our store looking for something a little sweet to have with coffee or tea. This muffin is often their choice.
1/2 cup unbleached all-purpose flour
1 cup sweetened shredded coconut
1 cup sugar
1 cup coarsely chopped walnuts
8 tablespoons (4 ounces) cold unsalted butter, cut into small cubes
3 cups unbleached all-purpose flour
11/4 cups sugar
1/4 teaspoon kosher salt
1 tablespoon baking powder
2 large eggs
16 tablespoons (8 ounces) unsalted butter, melted and cooled
1/2 cup milk
1/2 cup heavy cream
Grated zest of 2 oranges
3 cups thinly sliced rhubarb
To make the topping, place the flour, coconut, sugar, walnuts, and butter in a bowl. Mix with your hands until crumbly. Set it aside.
Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.
Combine the flour, sugar, salt, and baking powder in a large bowl. Add the eggs, melted butter, milk, cream, and orange zest. Stir just to blend well. Fold in the rhubarb. Spoon the batter into the paper-lined muffin pan. Divide the topping over the muffins, and bake for 25 to 30 minutes. Insert a wooden toothpick into the center of a muffin. If it comes out clean, the muffin is done.
Yields 12
The crumb topping can also be used instead of a top crust on any fruit pie.
Ripe peaches fresh from the fruit stand are best when simply peeled, sliced, and eaten as is. This tart is a close second. Serve with ice cream or whipped cream.
11/4 cups unbleached all-purpose flour
1 tablespoon sugar
8 tablespoons (4 ounces) cold unsalted butter, cut into small pieces
1 egg yolk
1/4 cup very cold water
2 tablespoons (1 ounce) unsalted butter, melted
1/3 cup apricot preserves
7 peaches (about 2 pounds), peeled, pitted, and sliced
4 tablespoons (2 ounces) unsalted butter, softened
1/4 cup sliced almonds
1/3 cup sugar
2 tablespoons cornstarch
To make the crust, place the flour, sugar, and butter in a food processor fitted with the steel blade. Pulse the mixture 4 times. Add the egg yolk and, with the motor running, pour the water into the feed tube. Process until dough starts to cling together.
Transfer the dough to a countertop and gather it into a ball. Cover and refrigerate the dough for 30 minutes or longer.
Brush the melted butter onto the bottom and sides of a 9-inch tart pan with a removable bottom.
Roll out the chilled dough on a lightly floured surface to 1/4-inch thickness. Fit into tart pan, pressing dough over the bottom and up the sides. Freeze the tart shell 30 minutes. Meanwhile, preheat the oven to 400°F.
From freezer to oven, bake the shell 15 minutes.
Spread the apricot preserves with a brush over the bottom of the baked crust. Arrange the peaches evenly over the preserves. Dot with the softened butter. Scatter the almonds over the top. Mix the sugar and cornstarch together and sprinkle it over the tart. Bake 45 minutes. Cool.
Yields 6 to 8 servings
What is summer without a tart made from the ripest, juiciest, sweetest plums? These tarts disappear moments after they’re put on our Loaves and Fishes shelves. That’s why I thought it best to double this recipe.
4 cups unbleached all-purpose flour
11/2 cups finely chopped walnuts
11/2 packed cups light brown sugar
24 tablespoons (12 ounces) cold unsalted butter, cut into 1-tablespoon slices
2 egg yolks
4 pounds ripe Italian prune plums, pitted and quartered lengthwise
Preheat the oven to 400°F.
Combine the flour, walnuts, and sugar in a large bowl. Add the butter and the egg yolks and mix by hand or with an electric mixer until crumbly.
Press 3 cups of the crumb mixture into each of two 9- or 10-inch springform pans, creating an even layer over the bottom of each pan. Beginning from the outer edge of each pan, arrange the plums in a circular, flowerlike pattern, skin side down, over the doughy layer. Sprinkle the remaining crumb mixture uniformly over the plums.
Bake 50 to 55 minutes, or until lightly browned and the plum juice has risen to the top. Remove from oven and cool 10 minutes. Transfer the tarts from the pans to flat cake plates. Serve warm or at room temperature.
Yields 2 tarts, 8 to 10 servings each
This should be made when apricots, peaches, and other stone fruits are at their peak. On hot days, I do all my baking in the morning when the kitchen is cool. The end results are unquestionably worth the effort. It makes a wonderful afternoon treat.
8 tablespoons (4 ounces) unsalted butter, softened
1 cup sugar
1 teaspoon vanilla extract
1 tablespoon Cognac
1 large egg
1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 cup sour cream
10 ripe apricots, halved and pitted
Preheat the oven to 350°F. Butter a 9-inch springform pan.
Beat the butter, 3/4 cup of the sugar, the vanilla, and Cognac in an electric stand mixer until light and fluffy. Add the egg. Mix to blend. In a separate bowl, combine the flour and baking powder. Add half to the creamed mixture. Mix to blend. Add half the sour cream. Mix to blend. Add the remaining flour and sour cream. Beat well, scraping down the sides, until the batter is fully combined.
Transfer the batter to the springform pan and smooth the top. Arrange the apricots, skin side down, overlapping slightly to cover the top of the batter. Sprinkle with the remaining 1/4 cup sugar. Bake 40 to 50 minutes, or until a tester inserted into the center comes out clean. Cool and serve at room temperature.
This is really wonderful topped with quartered plums or peaches and nectarines cut into eighths.
Lemon, berries, and cream: the essence of summer.
7 large eggs, separated
11/4 cups sugar
1/3 cup fresh lemon juice
1/2 cup cornstarch
1/2 teaspoon baking powder
1 tablespoon unsalted butter, softened
1 cup heavy cream
2 tablespoons confectioners’ sugar
1 cup each of fresh strawberries, raspberries, and blueberries, rinsed and dried
Preheat the oven to 350°F.
Place the egg yolks and 1 cup of the sugar into the bowl of an electric stand mixer fitted with a whisk attachment. Whisk at high speed until the mixture is light and can form a thick ribbon. Add the lemon juice, cornstarch, and baking powder, and mix to combine.
In a clean bowl, with a clean whisk, beat the egg whites until foamy. Keep beating, while gradually adding the remaining sugar until the egg whites stiffen. Be careful not to overbeat.
Using a rubber spatula, gently fold the egg whites into the egg yolk mixture until just combined.
Butter only the bottom of a 9-inch springform pan with the softened butter.
Pour the batter into the pan and bake 35 to 40 minutes. Cool to room temperature.
Whip the cream with the confectioners’ sugar to firm peaks. Ease the torte onto a cake platter and generously slather it with the whipped cream. Top it with the fresh berries.
Yields 8 to 10 servings
The basic cake recipe below is Loaves and Fishes’ all-purpose cake that lends itself to many variations. To make our signature coconut cake we fill it with homemade lemon curd, cover the cake with a creamy icing, and coat it all over with a snowy white coconut topping. No matter how many we can supply on a daily basis, there is never one left at the end of the day.
13/4 cups unbleached all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
20 tablespoons (10 ounces) unsalted butter, softened
11/4 cups sugar
3 large eggs, separated
1 teaspoon vanilla extract
2/3 cup milk
Preheat the oven to 350°F. Butter a 9-inch springform pan. Set aside.
Sift the flour, cornstarch, baking powder, and baking soda into a large bowl. Using an electric stand mixer, beat the butter with 1 cup of sugar for about 5 minutes at high speed, until light in color. Add the egg yolks and vanilla and beat to blend. Alternately, beat in the milk and flour mixture, ending with the flour. Scrape the batter into the bowl that held the flour.
Wash and dry the mixer bowl thoroughly, then pour in the egg whites. Using the whisk attachment, beat at high speed until foamy. With the motor running, gradually whisk in the remaining sugar until soft peaks hold. Transfer the egg whites to the top of the batter and, with a rubber spatula, gently fold the egg whites into the batter. Scrape the batter into the springform pan. Smooth out the top.
Bake 45 to 50 minutes, until a toothpick inserted into the center comes out clean. Cool on a rack for 1 hour. Undo the springform pan and, using a metal spatula, slide the cake onto a plate. Wrap well with plastic wrap.
6 large egg yolks
11/4 cups sugar
1/2 cup fresh lemon juice
16 tablespoons (8 ounces) cold unsalted butter, cut into small pieces
Grated zest of 3 lemons
In a large heavy saucepan, whisk together the egg yolks and sugar until creamy. Add the lemon juice and butter. Cook over medium heat, stirring constantly, until it starts to bubble and has thickened. Stir in the lemon zest. Chill until very cold and thick or overnight.
21/2 cups heavy cream, chilled
3/4 cup confectioners’ sugar
1 cup sour cream, chilled
11/2 cups sweetened shredded coconut
Whisk the cream and sugar together until it holds firm peaks. With a rubber spatula, fold in the sour cream.
To assemble: cut the cake horizontally into 3 layers. Spread half the lemon curd over the bottom layer. Top with the second layer and spread with the remaining lemon curd. Top with the final layer. Spread the icing over the top and the sides of the cake. Press the coconut all over the outside of the cake.
The cake can be assembled up to 2 days ahead of time. Store the cake in the refrigerator, loosely covered, and bring it to room temperature before serving.
1/2 cup strawberry preserves
2 pints fresh strawberries, rinsed, hulled, 8 reserved for garnish and the rest thinly sliced
4 cups heavy cream, sweetened with 1/2 cup superfine sugar
Spread the strawberry preserves across the bottom layer of the cake. Arrange strawberries over the preserves, then spread whipped cream onto the layer. Repeat with the middle layer. Top with the third layer. Slather the cake all over with more whipped cream and garnish with whole strawberries.
Use peach preserves and 6 peeled fresh, ripe peaches instead of the strawberries.
16 tablespoons (8 ounces) unsalted butter, softened
21/2 cups sugar
6 large eggs
1 tablespoon grated orange zest
3 cups unbleached all-purpose flour
1 teaspoon baking powder
1 cup sour cream
8 ounces semisweet chocolate, cut into chunks
1 cup fresh orange juice
1/4 cup fresh lemon juice
3/4 cup sugar
Preheat the oven to 350°F. Butter a 10-inch Bundt or tube pan.
With an electric mixer, cream the butter and sugar until light and fluffy. Blend in the eggs, two at a time. Add the orange zest, 2 cups of the flour, baking powder, and sour cream. Beat to combine. Add the remaining flour and chocolate chunks. Beat at low speed until no traces of flour remain. Spoon the batter into the pan.
Bake for 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean. Cool 5 minutes in the pan.
In a small saucepan, combine the orange juice, lemon juice, and sugar and heat until the sugar has dissolved. Drizzle over the cake. Let stand 15 minutes before unmolding the cake onto a serving plate. Cool completely before serving.
Yields 30 thin slices
Tightly wrapped, the cake will keep up to a week in the refrigerator.
We whip up this scrumptious cake throughout the year for just about any occasion under the sun. It’s that easy and that delicious!
16 tablespoons (8 ounces) unsalted butter, softened
2 cups sugar
2 teaspoons vanilla extract
2 large eggs
4 bananas, peeled and fork-mashed
2 cups unbleached all-purpose flour
2/3 cup cornstarch
1/2 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
2/3 cup milk
1 cup finely chopped walnuts
8 ounces cream cheese, softened
4 tablespoons (2 ounces) unsalted butter, softened
4 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1 tablespoon grated orange zest
Preheat the oven to 350°F. Butter a 10-inch springform pan.
Using an electric mixer, cream the butter and sugar for 5 minutes, until light. Add the vanilla, eggs, and bananas. Beat at medium speed until well blended. Add the flour, cornstarch, salt, baking soda, baking powder, milk, and walnuts and mix at low speed for 3 minutes, until well combined.
Pour the batter into the pan. Smooth the top. Bake 11/4 hours, or until a toothpick inserted into the cake’s center comes out clean. Remove from oven and let the cake cool in the pan.
To make the frosting, beat together the cream cheese, butter, sugar, vanilla, and orange zest with an electric mixer for about 7 minutes, until smooth.
Unmold the cooled cake onto a flat plate. Cut it in half horizontally. Spread 1 cup of the frosting over the bottom layer. Cover with the top layer. Slather the top and sides with the remaining frosting. Store, covered, at room temperature until ready to serve.
Yields 12 servings
Irresistible and one of my very own all-time favorites.
16 tablespoons (8 ounces) unsalted butter, softened
23/4 cups sugar
21/2 cups unbleached all-purpose flour
1 teaspoon baking soda
3/4 cup sifted cocoa (I use Droste)
1 teaspoon ground cinnamon
1 cup brewed coffee
2 teaspoons vanilla extract
1 cup sour cream
5 egg whites
4 tablespoons (2 ounces) unsalted butter, softened
1 pound confectioners’ sugar
3/4 cup cocoa, sifted (Droste)
1/2 cup water
Preheat the oven to 325°F. Butter two 9-inch springform pans.
Using an electric mixer, cream together the butter and sugar until light. Add 1 cup of the flour, the baking soda, cocoa, cinnamon, coffee, and vanilla. Beat at low speed for about 5 minutes, until fluffy. Add the remaining flour and the sour cream. Beat at low speed until ingredients are well blended.
In a separate bowl, beat the egg whites until they hold soft peaks. With a rubber spatula, gently fold the egg whites into the chocolate batter until no white streaks show. Pour the batter into the buttered pans and spread evenly.
Bake 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and allow the cakes to cool in their pans.
To make the frosting, beat the butter, confectioners’ sugar, cocoa, and water until light and spreadable.
Unmold one of the cakes onto a cake plate. Spread frosting over the top. Top with the other layer. Slather the remaining frosting on the top and sides of the cake. Cover and store at room temperature.
Yields 10 to 12 servings
Kept at room temperature, and covered or wrapped tightly, this cake can last up to 5 days.
Don’t be put off by the list of ingredients. This is really very easy to prepare and can become your star dessert.
6 large eggs, at room temperature
3/4 cup sugar
1 teaspoon vanilla extract
2/3 cup flour
1/3 cup cocoa
1/2 teaspoon freshly ground black pepper
1 teaspoon baking powder
4 tablespoons (2 ounces) unsalted butter, melted and cooled
3 cups strawberries, rinsed, hulled, and halved
3/4 cup sugar
4 cups fresh raspberries, rinsed and dried
1/3 cup water
1 tablespoon framboise
2 cups heavy cream
3 tablespoons superfine sugar
1 teaspoon vanilla extract
1/2 cup sour cream
Preheat the oven to 350°F. Butter a 13 × 9 × 2-inch baking pan.
Place the eggs, sugar, and vanilla in the bowl of an electric mixer fitted with a whisk attachment. Beat for 5 minutes at high speed until the mixture has tripled in volume and forms thick ribbons when the whisk is lifted.
Sift the flour, cocoa, pepper, and baking powder over the egg mixture and, using a rubber spatula, fold in the dry ingredients until just blended. Fold in the melted butter gently, so as not to deflate the batter. Pour the batter into the prepared pan.
Bake 25 minutes. Let the cake cool in the pan.
Combine the strawberries and 1/4 cup of the sugar in a bowl and set it aside to marinate at room temperature for 30 minutes.
To make the raspberry sauce, place the raspberries, the remaining 1/2 cup sugar, the water, and framboise in a food processor and purée until smooth. Set it aside until you are ready to serve.
Using an electric mixer, whisk together the heavy cream, sugar, and vanilla until firm peaks hold. Fold in the sour cream by hand.
Unmold the cake and cut into 12 pieces. Place one piece on each of six dessert plates.
Distribute half the whipped cream over the top of the cakes. Spoon half the strawberries over the cream. Cover each with the remaining portions of cake and spoon the remaining cream and strawberries over each. Drizzle the Raspberry Sauce around (not on) the stacked cakes.
Yields 6 servings
The cake can be made the day before and stored, covered, at room temperature.
The Raspberry Sauce can also be made a day ahead and stored, covered in the refrigerator.
This dessert is wonderfully rich and gooey. It will definitely please anyone passionate about chocolate. Easy to prepare, it can be made up to three days before serving. Cover, refrigerate, and bring to room temperature before serving. Serve with Chantilly cream and the sweetest, ripest, seasonal berries you can find.
4 large eggs
2 cups sugar
Seeds of 1 vanilla bean
1 tablespoon framboise (optional)
3/4 cup cocoa, sifted
1/2 cup unbleached all-purpose flour, sifted
16 tablespoons (8 ounces) unsalted butter, melted and slightly cooled
1 cup heavy cream
1 tablespoon superfine sugar
1 teaspoon vanilla extract
1 pint seasonal berries, rinsed, dried, and sliced, if using strawberries
Preheat the oven to 325°F. Lightly butter a shallow 2-quart casserole.
Beat the eggs and sugar with an electric mixer until light and fluffy, and the mixture has quadrupled in volume. Add the vanilla bean seeds, framboise (if using), the cocoa, and flour. Mix at low speed until combined. Add the butter and mix to blend. Transfer batter to the casserole.
Place the casserole in a larger baking pan, and pour in enough hot water to come halfway up the outer side of the casserole. Bake for 1 hour. When ready, a tester inserted 2 inches from the side should come out clean.
The center will appear underbaked, and the texture will be somewhere between cake and pudding. Cool.
To make the Chantilly cream, beat together the cream, sugar, and vanilla until softly whipped. The consistency should be a bit runny.
To serve, divide the pudding equally among 6 dessert plates and top with the cream and berries.
Yields 6 servings
A simply delicious summer treat!
3 cups fresh raspberries, rinsed and dried
11/2 cups superfine sugar
1/4 cup water
11/2 teaspoons framboise
5 egg whites
21/2 cups heavy cream
Using a blender, purée 2 cups of the raspberries, 1 cup of the sugar, the water, and framboise, for 3 minutes until smooth.
Beat the egg whites with an electric mixer until they hold soft peaks. Continuing to mix, gradually add the remaining sugar, until the egg whites become stiff and glossy, like a meringue.
Pour the raspberry purée into a large mixing bowl and spoon the egg whites on top.
Using the same bowl in which you beat the egg whites, whip the cream until it holds soft peaks. Spoon the whipped cream over the egg whites. With a rubber spatula, gently fold the mixture until it all turns a pretty pink and no white stripes remain. Spoon the mousse into a freezer-safe serving bowl, cover, and freeze.
Fifteen minutes before ready to serve, remove the mousse from the freezer. Spoon into individual dishes and top with remaining cup of raspberries.
Yields 6 to 8 servings
As this contains raw eggs, you might not want to serve it to the very young, the very old, or anyone with a compromised immune system.
Serve alongside a brownie or top with fresh summer berries and a spoonful of Crème Fraîche (page 30). The mousse can be made up to a week ahead and stored, covered, in the freezer.
1 cup frozen orange juice concentrate
11/2 cups superfine sugar
2 teaspoons Grand Marnier (optional)
Grated zest of 1 orange
4 egg whites
2 cups heavy cream
Fresh mint, for garnish
Place the frozen orange juice, 11/4 cups of the sugar, the Grand Marnier, and orange zest in a food processor fitted with a metal blade. Purée 3 minutes until smooth. Pour into a large bowl.
In a separate bowl, using an electric mixer, whip the egg whites. As soft peaks begin to hold, gradually add the remaining sugar while whipping, until the texture is stiff and glossy. Scoop onto the orange purée.
Using the same bowl in which you beat the egg whites, whisk the cream until soft peaks hold. Spoon over the the egg whites. With a rubber spatula, gently fold the mixture until it all turns golden yellow and no white stripes remain. Spoon the mousse into a freezer-safe dish, cover, and freeze until needed.
To serve, scoop portions into six to eight large wineglasses and top with mint sprigs.
Yields 6 to 8 servings
As this contains raw eggs, you might not want to serve it to the very young, the very old, or anyone with a compromised immune system.
This mousse has been a Loaves and Fishes runaway best seller for many years now. It can be kept in the freezer for weeks, scooped out as you would ice cream into a pretty bowl or glass, served with a crisp cookie on the side and presto: instant dessert!
5 ounces semisweet chocolate
1/2 cup hot strong brewed coffee
1 tablespoon Kahlúa
11/4 cups sugar
6 eggs, separated
2 cups heavy cream
Whipped cream, for garnish
Grated or shaved chocolate, for garnish
Mint leaves, for garnish
Using a food processor, finely grate the chocolate. Transfer to a large bowl. Pour the hot coffee over the chocolate and let stand for about 10 minutes until melted. Add the Kahlúa and stir to blend.
Using an electric stand mixer, beat 1 cup of the sugar and the egg yolks until light and fluffy. Add the melted chocolate to the egg mixture. Mix just to combine. Transfer to a large bowl.
Wash and dry the mixer bowl and beaters or whisk. Pour in the egg whites and whisk until soft peaks form. With the mixer running, slowly add the remaining 1/4 cup sugar until the whites hold soft peaks. Spoon the egg whites onto the chocolate mixture.
Using the same bowl in which you beat the egg whites, whisk the cream until soft peaks form. Spoon the whipped cream over the egg whites. With a rubber spatula, gently fold the egg whites, whipped cream, and chocolate until just combined and no white stripes remain. Spoon the mousse into a freezer-safe bowl or into individual serving bowls or glasses, cover, and freeze until needed.
Decorate the mousse with whipped cream, grated or shaved chocolate, and a sprig of mint.
Yields 6 to 8 servings
There are other coffee-flavored liqueurs, but I like using Kahlúa.
As this contains raw eggs, you might not want to serve it to the very young, the very old, or anyone with a compromised immune system.
There is nothing like a rich, dark fudge brownie in the middle of the afternoon with a cup of strong black coffee. This is heaven for chocolate lovers around the world.
3 ounces semisweet chocolate, cut into chunks
3 ounces unsweetened chocolate, cut into chunks
24 tablespoons (12 ounces) unsalted butter, cut into small cubes
6 large eggs
3 cups sugar
11/2 teaspoons instant espresso powder
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
11/2 cups unbleached all-purpose flour
Preheat the oven to 350°F. Butter a 13 × 9-inch baking pan.
While the oven is heating, combine the chocolates and butter in an ovenproof bowl. Melt in the oven for about 8 to 10 minutes. Let cool for 30 minutes.
Whisk together the eggs, sugar, espresso, vanilla, and salt. Add to the chocolate-butter mixture and beat well to blend. Add the flour. Stir until the batter is smooth. Spread the batter evenly in the baking pan.
Bake 30 minutes. Cool completely in the pan. Cut into 24 bars.
Yields 24 brownies
The uncut brownies, when covered and refrigerated, will keep up to 1 week. (If they last that long!)
Try substituting any other dried fruit that you fancy. Diced dates taste really terrific, as does the humble raisin.
8 tablespoons (4 ounces) butter, softened
8 tablespoons (4 ounces) margarine, softened
11/2 cups sugar
11/2 teaspoons grated lemon zest
2 eggs
31/2 cups unbleached all-purpose flour
2 teaspoons baking soda
2 cups dried cherries
Preheat the oven to 375°F.
With an electric mixer, cream the butter, margarine, and sugar for about 5 minutes, until light and fluffy. Add the lemon zest and eggs. Mix at low speed until well blended. Add the flour, baking soda, and dried cherries. Mix at low speed just to blend.
With your hands roll out 1-inch balls and place them 3 inches apart on 1 or 2 ungreased baking sheets. Dip a fork into cold water and flatten the cookies a little, making crisscross patterns on each top.
Bake 8 to 10 minutes, or until the edges are light brown. Remove from the oven and cool on the baking sheet.
Placed in an airtight container, the cookies will last a week.
Yields 50 cookies
Happiness is finding a full cookie jar when you come home from school, work, or play. Crunchy and sweet, these are bound to please the child in all of us.
2 cups unbleached all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 packed cup light brown sugar
16 tablespoons (8 ounces) unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
11/2 cups rolled oats
1 cup chopped walnuts
1 cup sweetened shredded coconut
Granulated sugar, for dipping
Preheat the oven to 375°F. Butter a baking sheet.
Combine the flour, sugar, baking powder, baking soda, and salt in a mixer bowl. Add the brown sugar, butter, eggs, and vanilla. Beat at low speed to mix well. Add the oats, walnuts, and coconut. Stir to blend.
With your hands, roll the dough into balls about 11/2 inches in diameter. Dip the tops in granulated sugar and place on the baking sheet 2 inches apart. Bake 12 to 14 minutes, or until lightly browned. Cool on the baking sheet.
Placed in an airtight container, the cookies will last up to a week.
Yields 30 to 35 cookies
If you enjoy a dessert both tangy and sweet, try these.
31/2 cups unbleached all-purpose flour
3/4 cup plus 2 tablespoons confectioners’ sugar
16 tablespoons (8 ounces) unsalted butter, chilled and cut into small pieces
12 tablespoons (6 ounces) margarine, cut into small pieces
7 large eggs
31/2 cups sugar
1/2 cup plus 1 tablespoon fresh lemon juice
2/3 cup unbleached all-purpose flour
1 teaspoon baking soda
Confectioners’ sugar, for dusting
Preheat the oven to 350°F.
With your hands, mix the flour, confectioners’ sugar, butter, and margarine in a large bowl until crumbly. Press into the bottom of a 17 × 12-inch baking sheet with a 1-inch rim. Bake 15 minutes, or until the crust is baked through but not browned. Leave the oven on.
To make the filling, beat together the eggs, sugar, and lemon juice. Combine the flour and baking soda and add to the mixture. Beat to blend. Pour over the baked crust. Bake 25 minutes. Cool in the pan. Dust with confectioners’ sugar before cutting.
Cover tightly with plastic wrap and store in the refrigerator up to a week.