Mojito Bars are the adult version of their kid friendly cousin, the Lemon Bar, and will jazz up the dessert table at your late summer night party. Cool and tangy they pack a punch and will delight your guests with their flavorful zest!
Flo Braker is a fabulous baker and her book Baking for All Occasions is filled with wonderful creations. One of our all time favorites, which is a hit with everyone who tries it, is her Tangy Lemon Custard Tart with Pomegranate Gelee. Decorate the top with halved cherries and blueberries and it makes a perfect dessert for the Fourth of July, but don’t be limited to these fruits; use any stone fruits you’d like!
From Desserts in Jars 50 Sweet Treats that Shine by Shaina Olmanson
This is an adaptation from a recipe off of one of my favorite blogs, Food 52 – Terrific for an autumn day like today when a storm is rolling in. It’s especially good with homemade applesauce, but this isn’t a requirement. Given most people don’t bake these days, I’m finding people are overjoyed to have fresh, homemade desserts and fancy is not necessary. In fact, recipes that bring up childhood memories seem to be the most appreciated.
Nothing says autumn like the crunch of a fresh apple, flavorful juices flooding your mouth, triggering thoughts of autumn and hardwoods blazing with color. While I hate to let go of summer stone fruits, by September I’m ready for apple season to officially begin.
Those of us crazy about fruit watch the farmers markets and stores like hawks, waiting for the first berries to arrive as the signal that yes, summer is coming! Similarly, we know that summer is in full swing before blackberries are ripe on the vines and ready to harvest though technically they’re available somewhere in the States between mid-June and early September.
When the warm days of late spring arrive, the Farmer’s Markets in California are a veritable cornucopia of early peaches, nectarines, apricots, pluots, apriums, plums, strawberries, rhubarb and cherries! My mind whirls over which to choose and how to use.
My cat feels similarly overwhelmed as he sits in the garden — will it be a gopher, a rat, a mole, a bird? (Most cats concur that a plump gopher in the mouth is worth two birds in the bush.)
My decision? Begin the season with strawberry rhubarb galettes in honor of my brother who has a May birthday and a love of rhubarb. For fun I also chose some yellow nectarines, brightly acid and juicy.
Homemade frozen yogurt has become one of my passions this summer. I’ve especially enjoyed using freestone peaches and strawberries. You can use berries, nectarines, mangoes, and even poached apples or pears with most of the juices drained. Simply follow the basic recipe and adjust sweetener (use sugar if you prefer) to taste. I add a little sugar to the fruits to get the juices running; you can skip that step if the fruit is already juicy.
Clafoutis is a traditional French dessert that originated in Limousin. The name comes from clafotis, which means “to fill up,” in Occitan, an old French language with regional dialects throughout parts of Southern France. Traditionally the dessert was made with dark cherries, pits included, with a custard batter similar to pancake batter or a thin flan. Leaving the pits in the cherries creates a stronger cherry flavor, but can cause tooth damage to the unwitting diner. The same recipe using different fruits and vegetables are technically flognardes. Whatever you choose to call it, it’s as easy to make as a fruit-filled, baked pancake that you can serve anytime, whether for a special breakfast or as dessert.
Given that cherry season is so fleeting, take advantage of the beautiful cherries coming from the Pacific Northwest or, use apples, berries, rhubarb or plums. In fact, now that Limousin is known for their specialty apples, they are the more commonly used fruit.
When the heat’s on, the last last thing you want is kitchen time at the stove or have the oven blasting. This is when sorbets, granitas and popsicles are the best game in town. And what’s better than something bursting with summer flavor but light on the waistline? You can start the process early in the morning, and enjoy the fruits of your labor (pun intended) later in the day when you crave an icy treat.
This delicious summer cake is a hybrid cross between a classic French clafouti and a coffeecake. It has a very moist, dense crumb due to the high butter and eggs and low flour ratio. It is a perfect afternoon dessert to serve with tea as well as a brunch or dinner dessert, especially as it can be made a day ahead of time.
These days when we think of rhubarb, we think strawberry-rhubarb pie. It wasn’t always that way, however. Rhubarb was a very popular vegetable, easy to grow and often served stewed with some sugar as a dessert. It was used so frequently in pies that it was referred to as the pie plant.
If you aren’t sure whether or not you like rhubarb, this is a good place to start. If someone’s given you rhubarb, pick up some strawberries and make this jam. It’s quick and easy to make and you don’t have to process it as it will keep in the refrigerator for at least two weeks. Make some toast and try. If you like it, terrific. If you don’t, you have an automatic gift for someone who does.
If I were to choose only one muffin recipe from my collection, it would be this recipe for applesauce muffins. These muffins are extremely moist, delicate in texture and bursting with flavor. This is especially true if you use my Kick-ass Applesauce recipe as the base for these muffins. They are really, really good!
There are moments when winter feels like it’s dragging on endlessly — dark, cloudy days, rain, sleet or snow outside, and predictably tedious days at work. We want a treat but, the holiday pounds we gained won’t leave, or we want to look great at the reunion. What to do? Simply delicious fruit desserts!
You’ve got to love the quirky names the Brits have for some of their older recipes. Fool is one of my favorites though Bubbles and Squeak and Toad-in-a-Hole are up there on my list of “faves.”
This is a little different from traditional Fool recipes, which are made with minced or pureed fruits and whipped cream or custard. This recipe has cooked rhubarb and strawberries, whipped cream blended with crème fraiche and delicate rose water. You are welcome to substitute other fruits for the strawberries and rhubarb if you choose. Just keep the proportions more or less the same.
Courtesy of Anne Baldzikowski, Easy Artisan: Simple Elegant Recipes for the Everyday Cook
Anne says, “This is a favorite dessert at summertime parties when we have such an abundance of colorful and tasty fruits. It was also a favorite dessert of mine that I learned how to make in pastry school. After graduation I was so enamored by the pretty fluted edged French tarts that I started a wholesale bakery called The Queen of Tarts! Coffee houses, caterers, restaurants, and hotels soon called with orders for this eye-catching dessert.”
This is an amazingly smooth, creamy, over-the-top delicious tart. This tart is so rich, you don’t want large slices. If you wish, spread each plate with a tablespoon of raspberry sauce then plate the tart slice on top. Serves about 8. If you want a recipe for Limoncello, here you are!