Archive for Dessert Recipes
Summer is almost over! We have one day left before the Autumnal Equinox on September 22. As we embrace the season’s end, we present to you a deliciously simple coconut gelato recipe from Pastry Chef Meredith Kurtzman of Mario Batali’s Otto Restaurant in NYC.
“Since it’s less fatty, we add stronger fresher flavors” says Chef Meredith of gelato vs ice cream. This recipe can be adapted to your creative heart’s desire. In lieu of the coconut, you could alternatively make:
- Vanilla Gelato: add one split vanilla bean to the warm milk, and top the finished gelato with a drizzle of olive oil and a pinch of sea salt
- Hazelnut Gelato: roast 2 cups of hazelnuts in a 325° F oven for 1 hour, grind them and add to the warm milk.
2 cups of dried unsweetened coconut
1 quart of milk
10 egg yolks
1 1/2 cups of sugar
1/2 cup of heavy cream
A pinch of salt
Toast the coconut in a 250 degree oven for 10-15 minutes.
Heat the milk in a saucepan. Add half of the sugar and bring to a simmer. Steep the coconut (or alternative ingredients) for 30 minutes. Whisk the other half of the sugar with the egg yolks in a heatproof bowl. Add the milk to the eggs, gradually so the eggs don’t cook, then return everything to the saucepan.
Gently cook, over low heat, stirring constantly until steam begins to rise. Add the salt and strain the mixture into a bowl.
Chill this custard by placing the bowl in an ice bath and then refrigerating it for at least 6 hours. Follow the directions for your home ice cream maker, OR simply harden in the freezer for an hour or two.
Garnish with a wafer, or pizzelle (Italian waffle cookie) if desired.
Find more delicious recipes from Chef Meredith Kurtzman in the cookbook “Molto Gusto: Easy Italian Cooking” written by our beloved idol Mario Batali.
Hide your bathroom scales. Today Iron Chef Michael Symon of Lola Bistro in Cleveland and Roast Detroit restaurants brings you a killer calorie ridden decadent awe inspiring pan of deliciousness: A Gorgonzola Cheesecake! Chef Michael and his happy smiling face created this video recipe for the Eat Wisconsin Cheese Board, and our favorite thing about it is that there is no crust to slave over. No crust, see? You are actually saving a few calories there, and berries, they are antioxidant packed! Indulge, enjoy, and hit the gym later.
- Butter for the pan
- 2 8-ounce packages cream cheese
- 2 2/3 cups (about 1 pound) Wisconsin Gorgonzola cheese
- 3 eggs
- 2 1/2 cups sour cream, divided
- Freshly cracked black pepper
- 1 cup whole dried strawberries
Preheat oven to 300°F. Butter bottom and sides of 9-inch springform pan. Set aside.
Beat cream cheese and Gorgonzola cheese in large mixing bowl until light and fluffy, about 5 minutes. Add eggs one at a time, mixing well after each addition. Mix in 1 cup sour cream. Pour mixture into prepared pan. Bake 60-65 minutes or until toothpick inserted in center comes out clean. Remove from oven; let stand 5 minutes.
Carefully spread remaining 1 1/2 cups sour cream over top of cheesecake. Return to oven 5 minutes. Cool completely on wire rack. Refrigerate 12 to 24 hours.
To serve, place on serving plate. Carefully remove rim of pan, leaving cake on bottom. Using a pepper mill, grind pepper over top of cake. Top with strawberries. Serve with or on crusty bread.
Hooray it’s finally cherry season! To celebrate we will bring you one chef or restaurant recipe daily featuring cherries for the next several days. The season is sadly a short one so enjoy it ASAP!
Today’s feature is Cherries in Chianti by Chef Ben Davis, which can be served on it’s own as a simple Tuscan dessert or served over vanilla ice cream. Chianti wine has primary notes of cherry in addition to plum, strawberry, spices and almonds, giving this dish a gorgeous harmony of flavors.
Cherries in Chianti
Chef Ben Davis, Tony’s Market, Denver
1/2 cups Chianti (you may substitute zinfandel or syrah)
1/2 cups sparkling water
2 cups sugar
2 strips lemon zest
3 strips orange zest
4 black peppercorns
pinch of ground cinnamon
1 pound pitted cherries (you may substitute frozen or canned)
Combine the first 7 ingredients in a non-reactive saucepan and bring to a boil. Reduce the liquid until slightly thickened and reduced by half, which should take close to 15 minutes.
Add the cherries and continue cooking for another 5 to 7 minutes. Remove from the heat and cool to room temperature before storing covered in the refrigerator. Serve at room temperature, enjoy!