 Recipes - Deserts & Snacks Breakfast | Brunch | Lunch | Dinner | ä Cranberry Lavender Sorbet with a Hazelnut Wafer Category: Desert *2 cups cranberries 1) Place all sorbet ingredients in a medium sized pot and simmer over low heat 15 – 20 minutes. 2) Remove from heat and let cool 30 minutes. 3) Place ingredients in a high speed blender and blend on high for 3 – 4 minutes. 4) Strain ingredients through a fine mesh strainer and refrigerate 2 hours. 5) Freeze according to ice cream machines directions. 6) Serve 4 oz portions with a hazelnut wafer. 1) Place hazelnuts, brown sugar and egg whites in a food processor and process 2 minutes. 2) Remove mixture and place on a piece of parchment paper. Place another piece of parchment paper on top and press to about ½” thick with your hand. Try to press mixture into a rectangle shape. Then with a rolling pin roll to ¼” thick. 3) Remove top piece of parchment paper and cut hazelnut mixture in to 2” wide strips. Don’t cut through parchment paper when cutting strips. Place your knife on hazelnut mixture and press down gently. 4) Bake at 300 degrees Fahrenheit for 10 – 13 minutes or until wafers are golden brown. 5) Remove from oven and let cool. Do not refrigerate. 6) Serve 2 wafers with each portion of sorbet. ä Bread Pudding An old-fashioned bread pudding with cinnamon, eggs, milk, bread, croissant, walnuts, raisins, sugar and chocolate chips. INGREDIENTS: · 2 1/2 cups cubed stale bread · 2 cups cubed plain croissant · 1/2 cup granulated sugar · 1/2 teaspoon salt · 1 teaspoon vanilla extract · 1 teaspoon ground cinnamon or nutmeg · 2 eggs, lightly beaten · 1/4 to 1/2 cup chopped walnuts · 1/4 to 1/2 cup raisins · 1/4 to 1/2 cup unsweetened chocolate chips PREPARATION: ä Baked apple in marzipan custard Category: Desert Submitted By: Twosuns Inn Bed and Breakfast Beaufort, South Carolina Web: www.twosunsinn.com
6 servings
ä Cheese & Chilies Category: Snack Submitted By: The Horny Toad Guesthouse
2 small cans of chopped mild green chilies (Old El Paso brand) 10 oz. shredded cheddar cheese Butter 9" glass pie plate or quiche dish and spread chilies over the bottom. Cover with cheese. Pour the milk mixture over the top evenly. Bake at 350 degrees for 35 minutes. Serve with large corn chips.
ä Panzanella Category: Salad Montepulciano, Siena, Italy Web Site: www.ortaglia.it
This salad was eaten by Tuscan farmers and was one of their meals during the summer. The main concept is that you cannot throw away the bread, but you must use what is left for a meal next day. Although made with simple ingredients, the Panzanella is rich in flavour and aroma, scented by the sun, and highly recommended for summer lunches. The essential ingredient is the Tuscan bread . Ingredients for 4 pax - stale bread 1 Kilo - 1 cucumber, 1 sweet pepper, 2 celery stalks, 1 carrot, 2 onions, 2 eggs hard-boiled, 5 fillets of anchovy Slice the bread and place it in cold water for twenty minutes. Meanwhile, slice the cucumber, the sweet pepper, the celery stalks, the carrot, the onions, the eggs and anchovies. Place all in a salad bowl. Take the bread from the water, squeeze it with your hands to remove excess of water, and mix & stir it with the vegetables. Add extra virgin olive oil, balsamic vinegar, salt and pepper and stir thoroughly. Chop 2 ripe tomatoes, fresh basil and fresh mint and add to the salad. Let the salad rest in a cool place for at least 30 minutes before serving.
ä White Food and Corn Flakes Cookies Category: Snack Submitted By: Castelletto di Montebenichi Bucine, Tuscany, Italy Web: www.castelletto.it
BIANCOMANGIARE (WHITE FOOD) for six people 1 liter milk Mix very well the cinnamom wth the flour in a small amount of cold milk. Corn Flake Cookies 2 eggs
Whip eggs with sugar, then add the flour and the butter, raisins and pine nuts plus the baking-powder. Mix very well.
ä Flourless Chocolate Cake with Mascarpone Sorbet Category: Desert Submitted By: Inn at Ship Bay Eastsound, Washington Web: www.innatshipbay.com
Flourless Chocolate Cake Melt together slowly over a double boiler; Beat 9 whole eggs into soft peaks and fold into the melted but slightly cooled chocolate butter mixture. Place into well buttered pan or pans and bake at 275 degrees until the top of the cake loses its sheen. This should take roughly 30 minutes, longer for the 9 inch pan, at 15 minutes, rotate the pan in the oven, to insure even cooking. Take care not to overbake, the cake can almost be uncooked in the center, as it will continue to cook once it comes out of the oven. Allow to cool to room temperature before serving, it may be heated up slightly as well, we like to serve it with the light mascarpone sorbet, chocolate sauce and fresh berries or a sauce made from berries.
Combine the mascarpone and the simple syrup, place in the ice cream freezer and spin until nearly ready, then add the lemon juice and continue freezing until done. Chocolate Sauce 22 oz bittersweet chocolate, fine chop Place all ingredients in a heavy botton sauce pot and bring to a boil over medium heat, stirring constantly, take care not to burn. Reduce heat to low and simmer, stirring frequently, until the sauce coats the back of a spoon. Chill until needed. Geddes Martin Chef/Owner
ä Fresh Peach Tart a la South Court Inn Category: Desert Submitted By: South Court Inn
As soon as fresh Virginia peaches hit the market, we serve a small version of this tart at the end of breakfast. Even though guests groan that they can't possibly eat another bite, they empty their plates shortly after these tarts hit the table. The lemon-ginger syrup leaves them smiling and guessing just what those great flavors are that go so well with the peaches. 1 refrigerated package of pie crust or puff pastry Egg-wash made from one egg yolk and 1 tablespoon of milk Lemon Syrup: Bring 2 cups of water to a boil and add the sugar. Simmer for 10 minutes. Remove from heat and add lemon juice and zest. Pour the syrup into a pint jar, cover and allow to cool. Refrigerate overnight. The syrup will keep up to 5 days refrigerated.
Preheat oven to 425F. Cut the crust or puff pastry into 3 or 4 inch rounds. Place on a cookie sheet and bake until evenly browned. Turn the oven off. If using crusts, transfer crusts to a cooling rack. If using puff pastry, remove from the oven, open the puffs and place uncooked side up on the cookie sheet, then return to the oven until ready to serve. Peel the peaches and cut in half. Slice the halves into quarter-inch slices. Place in a bowl, add 1/4 cup of lemon syrup and toss to coat. This will keep the peaches from turning brown. Place the peaches in the fridge until ready to plate the tart. When ready to serve, place a piece of crust or the bottom of a puff pastry round in the center of a dessert plate. Place a tablespoon of yogurt in the center of the round. Top the yogurt with several slices of peach, then a teaspoon of the lemon syrup from the bottom of the fruit bowl. If using a piece of pie crust, garnish the peaches with a teaspoon of yogurt and another splash of the lemon syrup and serve. If using puff pastry, top the sliced peaches with a puff pastry dome, drizzle the dome with lemon syrup, garnish with a small dollop of yogurt and powdered sugar, then serve.
ä Whipped Cream-Graham Cracker Cake Category: Desert Submitted By: Gilbert's Bed & Breakfast Rehoboth, Massachusetts Web: www.GilbertsBB.com
To whipping cream (not aerosol can) add 1 teaspoon sugar and 1 teaspoon vanilla. Spread whipped cream between sections of graham crackers. Stack side by side in a container with a cover. Cover top of crackers with whipped cream. Leave in the refrigerator at least 24 hours before serving to allow the crackers to absorb the cream.
ä Bananas Foster Category: Desert Submitted By: By The Sea Guests Dennisport,Massachusetts
1/4 cup butter or margarine 1. melt butter and brown sugar in flat chafing dish or attractive skillet. Add bananas in single layer, and saute, turning once, until tender- about 5 minutes.
ä Flourless Chocolate Cake Category: Desert Submitted By: Longboat Key Club and Resort Agency_Name: First Marketing Group Longboat Key, Florida
yield: one ten inch round cake. Equipment needed: one each, 10x2 cake pan. Ingredients: 7 ounces dark chocolate. Method: Pre-heat oven to 350f.
ä Baked Peaches with Raspberries and Cream Category: Desert Submitted By: White Rocks Inn Wallingford, Vermont
Baked Peaches with Raspberries and Cream (Quantities can be adjusted to any number of servings)
Large freestone peaches, ripe but firm Raspberry preserves Heavy cream, sweetened to taste with a little sugar (allow 2-3 Tbsp. per serving, depending on the size of your serving dishes) Seedless raspberry jam, thinned with a little water Fresh raspberries for garnish Preheat oven to 350 degrees. Peel and halve the peaches. Remove pits and fill cavities with raspberry preserves. Place in greased baking pan and bake for 30-40 minutes until peaches are done. Cool and refrigerate overnight. Whip cream just until thick, but not until peaks form. Spread a pool of cream in each dish. Place a peach half in the center. With an eyedropper, drop 5 small dots of seedless raspberry jam (thinned to consistency for dropping) in the cream around the dish. Using a sharp toothpick, draw the point through each dot, forming tiny hearts (wipe the toothpick with a paper towel after forming each heart). Top each peach with a dab of whipped cream and a fresh raspberry. When fresh peaches are not available, canned ones will work quite nicely. Simply fill the cavities with raspberry preserves and microwave until preserves are melted. We serve this a lot during the summer months when peaches and raspberries are fresh and plentiful. We nearly always serve it for breakfast the morning after we have a wedding at the inn. It’s the perfect tribute to love and happiness.
Category: Desert
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