This is a great pull-out-the-stops recipe for an elegant meal, but it’s also really easy to assemble. Pitting the cherries takes time unless you have a pitter, a handy gadget that speeds things up exponentially.
Fresh Vanilla Liquid — A Non-Alcohol Option
Fresh Vanilla Liquid –A Non-Alcohol Option
Courtesy of Rita Rivera Author of Milks Alive
A lot of people want an alcohol-free liquid vanilla option. Although there is vanilla flavor, I personally don’t like it as it is made with propylene glycol and it isn’t very flavorful. Rita Rivera also wanted an alcohol-free option and came up with fresh vanilla liquid. It doesn’t keep as long as vanilla flavor but you can make this recipe in small batches. Here is Rita’s recipe along with her comments.
Milks Alive – A Plant-Milk Lover’s Guide
Vanilla Bean Buttermilk Panna Cotta
This is, hands down, the best panna cotta I’ve ever tasted. I suspect that the buttermilk plays a starring role as it provides a delicately tart undertaste. I have to say, I have never ordered a second dessert at a restaurant before, but my friend ate part of mine so, when he went to the rest room, I ordered a second one! Fortunately, he found this amusing.
Kick-Ass Applesauce
Anyone with a stove, a pot and apples can make applesauce. But, really good applesauce? Use heritage apples and a few special ingredients and you’ve got yourself a kick-ass good dessert!
In 1969 I moved to a ridge along the Mendocino coast. Through serendipity I ended up in the second oldest farmhouse on the Coast and it came with 29 heritage apple trees! Needless to say, we had apple everything from early autumn until spring. Apple pie, apple crisp, apple cookies, apple cake, baked apples, candied apples and a whole lot of applesauce.
Amazingly enough, I still look forward to autumn for the apples. Let’s face it, there’s nothing quite like the snap of biting into a crisp apple and feeling and tasting the juices flood your palate!
I Scream Sandwiches

I Scream Sandwiches by Jennie Schacht (Stewart, Tabori & Chang; May, 2013)
Nothing screams SUMMER! louder to any kid than the ice cream truck bell or a trip to an ice cream shop. For kids lucky enough to have a mom who makes homemade ice cream, it’s summer heaven, but even a dive into a store freezer for an ice cream sandwich will do in a pinch. You may remember, however, that unless you score an “It’s It,” most ice cream sandwiches have soggy cookies and artificially flavored ice cream. We tolerated them — and kids still do — because they are cold and sweet.
A Knock-Out Vanilla-Bean Ice Cream Sandwich
Fresh off the press, Jennie Schacht’s latest book, I Scream Sandwich is out in time for summer. Here’s what she says about the following recipe:
The It’s-It company began selling scoops of vanilla ice cream sandwiched between old-fashioned oatmeal cookies, all cloaked in chocolate, at San Francisco’s Playland at the Beach in 1928. By the time I moved to the area in 1978, the It’s-It was a well-established local phenomenon. I’ve filled my version of the novelty with a not-overly-sweet vanilla frozen custard.
Stuffed Apricots with Pistachios and Pomegranate Molasses
A few months ago I read about a Facebook friend’s dessert at a Mediterranean restaurant – Apricots stuffed with pistachios and drizzled with pomegranate molasses. My mind could immediately taste this delicacy but I automatically adapted it mentally. It was late autumn, not apricot season, which meant it was made with Turkish apricots.
Hot Damn! Homemade Fruit Jam
Cherries with Vanilla Bean
Courtesy of Alice Medrich, Sinfully Easy Delicious Desserts
In this book, Alice offers “Fresh Cherries 3 Ways.” I’m providing you with the recipe for one plus her caveat, “Cheating with Frozen Cherries.” For the other two specialties, you’ll need to read the book. (Believe me, it’s worth it.)
Alice says, “These get better and better as they sit in the fridge, drawing flavor from the (Rain’s Choice) vanilla bean.”
Vanilla Bean Pudding
Courtesy of Carol Fenster, Ph.D. from 125 Gluten-Free Vegetarian Recipes
Carol’s recipe is based on the classic, Blancmange, a sweet pudding made from milk and thickened with cornstarch, gelatin or other thickener. In the late 1800s/early 1900s, this was a food given to people who were ill to build back their strength. As we had no antibiotics, food was critically important. This is a nice treat for kids when their braces get tightened or when they’re home with the flu. Feel free to use extract if you prefer though the vanilla bean does impart a lovely flavor.
Coconut Tapioca Pudding
Courtesy of David Lebovitz, Ready for Dessert
David says that this is not so much pudding consistency, but more like sticky rice. If you would like it thinner, add 1/2 cup or so more coconut milk.
Vanilla Flavored Butterscotch Sauce with Fresh Pineapple
Courtesy of Didi Davis: www.dididavisfoods.com
Classic butterscotch candy is made with butter, brown sugar, and flavored with lemon juice. Butterscotch sauce is an American dessert topping with the flavors of butterscotch candy.
Vanilla Oil
Vanilla Oil
(adapted from Gerard Vives)
Vanilla Butter for Shellfish
Chef Valery Malijenovsky, executive chef of the Meridien in Tahiti, serves the following sauce on fresh shellfish, such as prawns and lobster, as well as with grilled fish.
Shrimp with Ginger Coconut Vanilla Sauce
This is a deliciously rich recipe but without guilt as coconut milk is filled with healthy fat. Fresh ginger and lemon brightens up the recipe. A perfect summer brunch or outdoor meal though just as good in the winter to help you dream of warmer weather.
Papaya Chicken with Coconut Milk
The small, sweet papayas of the Islands are abundant and delicious. Papaya is used interchangeably as a fruit and a vegetable in Pacific and Asian cuisine. You will want a ripe, but firm, papaya for this recipe. I used a three-rice medley for the base. You can use any rice or even pasta if you prefer.
Herb-Stuffed Chicken Breasts with Black and White Bean Compote
Pina Veracruzana (Pineapple Veracruz Style)
Courtesy of Chef Kjartan Skjelde
Poached Pear Tart
Courtesy of Mary Sommers
This will make one 10″ Tart. You will need a 10″ removable bottom tart pan.
Peel, cut in half and core 3 pears. Poach them until soft in the following liquid.
After pears are softened by poaching, cool them and slice them very thin from the stem end through the blossom end. Place them on paper towels to drain while you make the crust and the filling.