Tagged:  Desserts

We’re celebrating Independence Day on Wednesday, July 4th. It’s so nice to have a break from work mid-week. And I mean ALL WORK, including the kitchen.

Along that line, I thought I’d end my holiday cookout by scooping some sorbet or ice cream onto a plate, adding a drizzle of Balsamic Cream®, followed by a garnish of berries. That’s as hard as I’ll work for this July 4th Sorbet with Balsamic Cream® recipe.

Enjoy and stay safe!

Prep time: 5 minutes
Serves: 4

Ingredients:
One pint raspberry sorbet (vanilla ice cream or frozen yogurt can be substituted)
Balsamic Cream® (also known as Crema di Balsamico®)*
Strawberries, for garnish
Blueberries, for garnish
8 sprigs mint leaves, for garnish (optional)

1. Place a scoop of sorbet on each of 4 individual bowls or dessert plates.

2. Add a drizzle of Balsamic Cream® and garnish with strawberries, blueberries and mint leaves.

3. Serve immediately.

*Balsamic Cream® can be purchased at Wholefoods Stores® or online at Amazon.com®.

Text and Photograph ©2012 Nancy DeLucia Real

Marzipan has its origins in ancient Arabic countries, including Persia (modern-day Iran). It was introduced to Europe by medieval Arabs and Persians who had mastered the art of confectionary. Made with simple ingredients such as almonds, sugar and rosewater, marzipan is so delicious that you just can’t stop reaching for it.

These marzipan delights resemble eggs, except that they’re round instead of oval. Children will become expert confectioners as they transform marzipan into candy eggs.

In the end, you’ll have to go hunting for Marzipan Easter Eggs , since the kids will surely hide them from you!

Active prep time: 30 minutes (for marzipan)
Inactive prep time: 30 minutes (for soaking almonds)
Makes: 50 to 55 Marzipan candies

Ingredients:
1-2/3 cups raw, unsalted almonds (skin on)
1 quart boiling water
2-1/4 cups unbleached, granulated sugar (for marzipan)
3 tablespoons rosewater (optional)
2 to 3 tablespoons cold water
50 to 55 candy paper cups
25 slivered almonds (for garnish)
1/2 cup fresh strawberries, cut into slivers (for garnish)

1. In a medium saucepan, bring 6 cups water to a boil.

2. Set almonds in a 3 or 4-quart glass or porcelain bowl; pour boiling water over almonds to cover completely. Set almonds and water aside 10 to 15 minutes or until almonds slip out of their skins easily.

3. Drain almonds and discard water; pat dry the almonds with paper towels.

4. In a food processor, grind together the almonds, 1-1/4 cups sugar, the rosewater and 2 tablespoons water.

5. Process the mixture until it is smooth. To test: with slightly wet hands, grab 3/4 teaspoon marzipan mixture and roll it into a ball. If it is too dry, add 1 extra tablespoon water and process; set aside.

6. Meanwhile, place the remaining 1 cup sugar in a shallow bowl – you will use this to coat the marzipan balls.

7. With slightly wet hands, shape the marzipan into 3/4-inch balls.

8. Roll balls in sugar, coating them evenly. Shake off the excess sugar and place marzipan eggs in candy-size paper cups.

9. Set  paper cup swith marzipan egg on a serving platter.

10. Garnish marzipan eggs with slivered almonds and slivered strawberries.

Note: Marzipan can be made up to two weeks ahead in the following manner: after rolling marzipan balls in sugar, place them in double freezer bags and freeze. When serving, thaw marzipan balls for 1 hour; garnish with slivered almond or slivered strawberry.

Text & Photograph ©2012 Nancy DeLucia Real

I always thought meringues would be hard to make but they’re not. Classic meringues are simply made with egg whites and sugar.
For these Valentine treats, I combine egg whites with sugar, hazelnuts, melted chocolate and a dash of cinnamon.

While these little guys make an awesome “light” dessert, they’re also great with cappuccino as part of a romantic afternoon snack.

Prep time: 15 minutes
Bake time: 15 to 17 minutes
Makes: 30 to 35 meringues

Ingredients:
6 ounces semi-sweet chocolate chips
3 large egg whites, at room temperature
1/2 cup granulated sugar
1-1/2 cups finely chopped hazelnuts (can be substituted with almonds)
Dash cinnamon

1. Preheat oven to 325°F. Grease and flour two 18X12-inch baking sheets (do not use parchment paper as the meringues will stick to the paper).

2. In a double boiler or in microwave oven, melt the chocolate and set it aside.

3. Meanwhile, in a 4-quart mixing bowl, beat egg whites until stiff peaks form (stand mixer or hand mixer should be set on high speed).

4. Stir in the sugar, one tablespoon at a time until it is all incorporated. The egg whites will look glossy.

5. Using a wooden spoon, gently fold the chopped hazelnuts into the glossy egg whites.

6. Next, gently fold in the melted chocolate.

7. Sprinkle a dash of cinnamon into the meringue mixture.

8. Drop meringue mixture by rounded tablespoons onto the baking sheets, spacing them 2 inches apart.

9. Alternatively, fill a pastry bag fitted with a star tip and form 1-1/2-inch circles on baking sheets, spaced 2 inches apart..

10. Bake 15 to 17 minutes or until meringues look puffy.

11. With oven turned off, allow meringues to cool inside oven for 5 to 7 minutes.

12. Immediately remove meringues from oven and place on a serving platter.

13. Store cooled meringues in double freezer bags up to one month.

Note: If meringues are transferred to counter after baking, they will “fall” and become chewy instead of crunchy.

Text & Photograph ©2011 Nancy DeLucia Real

Upon arriving at a Varadero Beach resort (Cuba) in June, I realized I had entered paradise. The pristine white sands against the turquoise ocean looked surreal. To add to this dreamy state were the tropical Caribbean trees and fruits.

Truly vine-ripened in the sun, an array of sweet, luscious fruit is served at all hotel buffets. As I enjoyed pineapple for breakfast, lunch and dinner, I became inspired to create a refreshing dessert. I accented the pineapple with a favorite spice of mine, grilled it and served it with sherbet. The recipe is lots of fun for summer entertaining.

Prep time: 15 minutes
Serves: 4

Ingredients:
One whole, fresh pineapple
Brown sugar, for sprinkling
Ground cinnamon, for sprinkling
1½ pints sherbet (various flavors)

1. Working on a cutting board, cut off and discard pineapple stem with leaves as well as the bottom tip.

2. Holding the pineapple vertically, cut it into fourths.

3. Slice off and discard the ½-inch thick inner core from each fourth.

4. Insert a sharp, pointed knife between the pineapple skin and flesh.

5. Cut away the flesh from the skin in one piece (for all fourths).

6. Refrigerate two of the fourths in a covered bowl for future use (the extra pineapple can be eaten as a snack).

7. Working with two of the fourths (half of the pineapple), cut each fourth, crosswise, into 8 slices (a total of 16 slices). Set the slices on an aluminum-foil lined baking sheet.

8. Sprinkle the pineapple slices lightly with brown sugar and cinnamon.

9. Place the sheet with the pineapple on an oven rack set six inches away from oven’s overhead broiler grill.

10. Broil/grill the pineapple for 5 minutes or until brown sugar begins to bubble.

11. Cool completely (this step can be prepared early in the day).

To serve, place two scoops sherbet onto four individual dessert plates. Decorate the sides of each plate of sherbet with four slices of pineapple.

Text & Photographs ©2011 Nancy DeLucia Real

Seasonal, fresh strawberries combined with tart rhubarb make an exquisite and beautiful topping for this cheesecake. Because I love sweet and sour flavors so much, strawberry rhubarb desserts are my favorite. Entice everyone when you set this bright cheesecake on your sweet table.

Active prep time: 15 minutes
Bake time: 55 minutes
Inactive prep time: 5 hours or overnight refrigeration

For the Crust:
1½ cups finely ground Maria cookies*
1/8 teaspoon ground cinnamon
4 ounces (1 stick) unsalted butter, melted

1. Preheat oven to 350˚F.

2. In a 2 or 3-quart mixing bowl and using a fork or pastry cutter, combine the ground cookies with cinnamon and melted butter until uniform.

3. Transfer the mixture to a 9-inch spring form pan: spread the crumb mixture evenly, pushing it up with fingers along sides of pan to rise ¾-inch high.

4. Gently pat and flatten the crumb mixture at bottom and at sides of pan; set aside.

For the Cheesecake:
Three 8-ounce packages cream cheese, room temperature
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract

1. In a 5-quart mixing bowl, beat the cream cheese with the sugar and one egg until mixture is smooth.

2. Beat in the remaining eggs, one at a time; stir in the vanilla extract.

3. Pour cheesecake batter over crumb mixture in pan.

4. Set pan on a rack placed in center of oven and bake 50 to 55 minutes or until cheesecake is light golden brown and begins to crack at sides.

5. Turn off oven and leave cheesecake to set for 30 minutes.

6. After 30 minutes, transfer cheesecake to counter, cover with foil and let cool 2 hours (do not remove cheesecake from spring form pan).

7. Refrigerate the cheesecake 5 more hours or overnight (it’s best to make cheesecake one day ahead).

For the Strawberry Rhubarb Filling:
2 cups diced fresh strawberries
1¼ cups diced fresh rhubarb (about 2 medium stalks)
½ cup granulated sugar
1/8 cup cold water and 1 teaspoon cornstarch (mixed together in a cup)

1. Combine the strawberries, rhubarb and sugar in a 2 or 3-quart saucepot.

2. Bring to a boil and cook on medium heat for 2 minutes, stirring occasionally with a wooden spoon.

3. Set heat on low and cook for 3 more minutes, stirring frequently to prevent sticking.

4. Stir in the cornstarch mixture; cook and stir 1 more minute until thickened.

5. Transfer the filling to a glass or porcelain bowl, cover and cool on a counter. After cooling, refrigerate about 1 hour or overnight.

To serve: Remove sides of spring form pan from cheesecake. Set the cake with pan bottom on a large platter, spoon the strawberry filling over its top and serve individual slices.

*Note: Maria cookies are round, sweet biscuits. Each biscuit has perforations or holes and the name “Maria” engraved on its top surface.

Text & Photograph © 2011 Nancy DeLucia Real