Gluten-Free |Miniature Desserts

1 pound fresh strawberries

8 ounces cream cheese

2 tablespoons butter, softened

1 teaspoon vanilla extract

1 cup confectioners’ sugar

2 teaspoons grated lemon zest or chocolate shavings, optional

1. Wash the strawberries and cut an X in the tip of each one, slicing down to about ½ inch from the hull. Set aside to dry.

2. In a medium bowl using an electric beater, cream together the cream cheese, butter, and vanilla. Add the confectioners’ sugar gradually and beat until fully combined. Add the lemon zest and beat another few seconds.

3. Place the cream filling in a pastry bag or ziplock bag with a corner cut out. Squirt a generous portion into the opening of each strawberry. Arrange and serve, or refrigerate for up to a day. Sprinkle with additional lemon zest or dark chocolate shavings if desired.

Candied Orange Peels

3 oranges (peels only)

5 cups sugar, divided

3 cups water

Chocolate chips (optional)

1. In a large saucepan, bring 3 cups of water to a boil. Wash the orange peels and slice them into strips ¼-inch wide. Place in the boiling water and cook for 15 minutes. Drain into a colander and rinse the peels.

2. In the saucepan whisk together 4 cups of sugar with 3 cups of water. Bring to a boil over medium heat. Add the peels and simmer over low heat for about 45 minutes.

4. Place 1 cup of sugar in a bowl and toss the peels until well coated. Transfer peels to a baking sheet lined with aluminum foil. Let stand for 1 to 2 days or until coating is dried. If desired, dip in melted chocolate. Extras can be stored in the freezer for up to 2 months.

Banana Peanut Butter Chocolate Towers

4 bananas, about 6 inches each

2 cups creamy peanut butter

2 cups semi-sweet chocolate chips

1 cup crushed peanuts

2. Peel the bananas and slice each one into about 3 pieces, depending on how large the bananas are. Each piece should be about 1½ inches tall. Stand each piece upright and use a straw, chopstick, or corkscrew to hollow out each piece, leaving about ½ inch of banana at the bottom as a base.

3. Melt the chocolate chips in a double boiler, and place the crushed peanuts in a bowl. Dip the bottom of each banana in the melted chocolate and then in the bowl of nuts, and place on the lined cookie sheet. Refrigerate about 10 minutes, or until chocolate is set.

4. Scoop the peanut butter into a pastry bag with a star-shaped tip, or a ziplock bag with one corner snipped off. When chocolate is set, remove bananas from the refrigerator and squirt the peanut butter into each one, adding a swirly dollop on top. Serve immediately, or refrigerate for up to a few hours.

Banana Nutella Crepes

CREPES

2 large eggs

1½ cups milk (cow’s, almond, or coconut)

2 tablespoons sugar

FILLINGS

½ cup Nutella

1 cup gluten-free all purpose flour

3 tablespoons butter, melted

½ teaspoon vanilla extract

¼ teaspoon almond extract

2 medium bananas, sliced

1. In a medium bowl, whisk together the eggs, milk, and sugar. Add the flour, whisking until smooth. Add the melted butter, vanilla extract, and almond extract, whisking just until blended.

2. Heat a 6-inch nonstick skillet. Add about a teaspoon of butter to the pan and swirl around to melt. Ladle about 3 tablespoons of batter into the skillet and tilt the pan until the whole bottom surface is covered with batter. Cook for about a minute, and then use a spatula to lift the edge of the crepe to see if the underside is beginning to brown. If it is, use the spatula to flip the crepe and lightly brown the other side.

3. Layer finished crepes between sheets of parchment paper to keep from sticking together. Repeat until all batter is used, re-buttering the pan as needed.

4. Once crepes are cool enough to handle, divide one in half. Spread a little Nutella over the top surface. Form the crepe into a cone shape and then tuck a few small banana slices inside. Place on serving platter and repeat with remaining crepes.

Meringue Nests with Citrus Curd

MERINGUE NESTS

3 egg whites

½ teaspoon vanilla extract

CITRUS CURD

3 egg yolks

⅓ cup sugar

2 tablespoons lemon zest

2 tablespoons fresh orange juice and 2 tablespoons fresh lemon juice

¼ teaspoon cream of tartar

¾ cup sugar

4 tablespoons unsalted butter, at room temperature

2. In a large bowl, beat egg whites, vanilla, and cream of tartar until the mixture forms soft peaks. Add the sugar a little at a time, beating on high until stiff peaks form.

3. Transfer meringue to a pastry bag fitted with a star-shaped or wide round tip. Squirt a small dot of meringue on the paper and then squeeze a thicker circle around it to create a small “nest.” Leave about an inch between each one. Bake for 40–45 minutes, or until meringue is set and dry.

4. Meanwhile, make the citrus curd. In a medium saucepan over low heat, combine the egg yolks, sugar, lemon zest, and citrus juice. Whisk constantly until the mixture thickens (about 7 minutes). Remove from heat and whisk in the butter, about 1 tablespoon at a time. Allow curd to cool slightly, then cover with plastic wrap (placing the plastic directly on the curd so that a skin doesn’t form), and refrigerate for 2 hours or longer.

5. To serve, fill each meringue nest with a dollop of curd and arrange on a serving tray. Extra curd can be stored in the refrigerator for up to a week.

Almond Pavlovas

PAVLOVAS

3 egg whites

½ teaspoon almond extract

TOPPING

1 cup heavy cream

½ teaspoon almond extract

¼ teaspoon cream of tartar

¾ cup sugar

2 tablespoons honey

½ cup toasted almond slivers

2. In a large bowl, beat egg whites, almond extract, and cream of tartar until the mixture forms soft peaks. Add the sugar a little at a time, beating on high until stiff peaks form.

3. Drop the meringue by tablespoonfuls on the lined cookie sheet, leaving about an inch between each one. Use the back of a spoon to create a slight indentation in the middle of each. Bake for 40–45 minutes, or until meringue is set and dry.

4. Meanwhile, beat the heavy cream in a medium mixing bowl until light and fluffy. Add the almond extract, drizzle in the honey, and mix until incorporated.

5. To serve, be sure meringues are fully cooled. Dollop a little whipped cream on each pavlova and sprinkle with toasted almonds. Arrange on a serving tray.

Mini Chocolate Waffles with Marshmallow-Strawberry Dipping Sauce

WAFFLES

2 cups gluten-free all-purpose flour

2 tablespoons cocoa powder

½ cup sugar

½ teaspoon salt

DIPPING SAUCE

½ cup marshmallow fluff

3 teaspoons baking powder

1 ½ cups milk

2 eggs

4 tablespoons butter, melted

½ cup strawberry jam

1. Begin heating the waffle iron. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, salt, and baking powder.

2. In a separate bowl, whisk together the milk, eggs, and butter. Pour the wet ingredients into the dry ingredients and stir to combine.

3. When the waffle iron is hot, grease or spray the irons and then ladle on the batter. You’ll be making regular-sized waffles and then cutting them into smaller pieces when they’re done. Bake 3–5 minutes, or until waffles are golden. Repeat until all batter is used.

4. While waffles are cooling, prepare the dipping sauce simply by mixing together the fluff and jam.

5. Use a small cookie cutter in desired shape to cut the waffles into small pieces. Circles or hearts work better than intricate shapes. Waffle scraps can be used instead of cookies in a trifle (see page 182).

6. Scoop dipping sauce into a small bowl, place on a larger plate, and arrange the waffles on the plate around the bowl.

Sugar Plums in Citrus Cream

SUGAR PLUMS

½ cup almonds, hazelnuts, or walnuts (or a mix)

¾ cup Medjool dates, prunes, dried cranberries, or raisins (or a mix)

1 tablespoon honey

3 tablespoons nut butter (almond, peanut, or cashew)

CITRUS CREAM

½ cup heavy cream

1 tablespoon honey

⅛ teaspoon almond extract

⅛ teaspoon vanilla

½ teaspoon cinnamon

⅛ teaspoon cloves

½ cup raw, coarse sugar

½ teaspoon vanilla

1 teaspoon lemon zest (for garnish)

1. In a food processor, pulse together the dried fruit and nuts. Add the remaining ingredients except for the sugar and pulse until mixture starts to clump together.

3. To make the citrus cream, beat the heavy cream until it just begins to thicken. Add the honey and vanilla and mix just until combined. Cream should be thickened, but not fluffy. Refrigerate until you’re ready to assemble the dessert spoons.

4. To assemble, pour a little cream in each spoon and arrange the spoons on a serving tray. Place a single sugar plum in each spoon, and then sprinkle the lemon zest around it.

Fruits, Nuts, Meringues, and Other Light Treats