A delicious dessert!

Chilled soups are delicious on spring or summer night. This cherry soup is a little unusual, but once you taste it you will definitely be craving more. I made this soup for an event and it was the hit of the night. Its the perfect balance of tart and sweet.  It makes a gorgeous presentation in shot glasses or a shallow bowl.  As an added bonus, this soup could not be easier to make. This will become a regular dessert in your rotation!

Chilled Cherry Soup

Serves: 6-8      Cook Time:  10 min   Prep Time: 0 min

• 1 pound frozen tart cherrys
• 1 cup water
• 1/2 teaspoon almond extract
• 4 oz cherry lambic or cherry juice
• 2 cinnamon sticks
• 1/2 lemon juiced
• 4 oz sugar
• pinch salt
• 3/4 cup cream
• Garnish with cherry and cream

Directions

Place cherries in crockpot with water and their juices. Make sachet with cinnamon stick and add to stockpot.  Add lambic, lemon juice, and salt. Simmer until  cherries are tender 10-15 minutes. Chill and let sit overnight. Remove half the cherries to save for garnish. Remove sachet of cinnamon and add almond extract and heavy cream. Puree all ingredients until smooth. Garnish with reserved cherries and heavy cream. If you want to make this dish gluten free use the cherry juice instead of the lambic.

A clever presentation for cherry soup!

A magnificent cheesecake!

Cheesecake is a classic dessert. This version uses a unique citrus fruit called a Meyer lemons.  It's a combination of lemon and Mandarin orange. It gives the lemon a sweet flavor. It can be used to replace lemons in any recipe. Frankly, I love Meyer lemons. I use them frequently at home. They can be used is sauces, desserts, salads, pies, chutneys and the list goes on. Of course if you cannot find them at your local grocery store, substitute lemons.

Meyer Lemon Cheesecake With Blueberry Ginger Sauce

Serves: 8-10      Cook Time:  40-50 min   Prep Time: 20 min

Cheesecake

A great presentation!

• 3 cups gingersnaps, crumbs
• 9 tablespoons, melted
• 4 8oz  packages cream cheese, softened
• 1 1/3 cups sugar
• 4 large eggs
• 3/4 cup Sour Cream
• 4 meyer lemons, zested
• 1/2 cup meyer lemon juice
• 2 teaspoons vanilla extract

Blueberry sauce

• 1 1/2 pts blueberries, seperated
• 3/4 cups water
• 1/4 cup sugar
• 1" knob fresh ginger
• 1/2 meyer lemon juiced
• 1/2 teaspoon vanilla extract
• 2 tablespoons cornstarch
• 1/4 cup water

Directions

Preheat oven to 350. To make crust combine gingersnap crumbs and melted butter. Line a half sheet pan with parchment paper. Press gingersnap crumbs in an even layer on sheet pan. Bake in oven 8-10 minutes or until golden brown. Let cool. While crust is cooling, make cheesecake filling. Place cream cheese and sugar in the bowl of the mixer. On low speed mix until combined. Scrape the sides of the bowl occasionally until throughly combined. Once combined, add remaining ingredients until completely mixed.  Spread mixture evenly over crust.  Bake at 350 for 40-50 minutes or until set in the middle.

To make the sauce, combine 1 pint blueberries with water, sugar and ginger in  small sauce pot. Cook over medium heat until blueberries burst.  Place in a container and let sit overnight with ginger. The next day, remove ginger and add lemon juice and vanilla. Puree blueberry mixture until smooth. Place back over low heat. Meanwhile combine cornstarch and second measure of water.  Stir into blueberry sauce and heat until thickened. Mixture will boil. Remove from heat. Add remaining  blueberries to sauce. Serve on top of cheesecake.

Delicious cheesecake!

An elegant dessert that's perfect for entertaining!

Poached pears are an elegant dessert that can be made ahead of time. Therefore, it's wonderful for entertaining. Just make the pears the day before and let it sit overnight to chill. When your guests come over, impress them with this beautifully plated dessert.

As well as being an exquisite dessert, it sneaks in some nutritional benefits too. The amount of calories in poached pears is far less than the average dessert. They are high in fiber, vitamin C and potassium for a nutrient boost. Enjoy this dessert without all the guilt.

Raspberry Lambic Poached Pears

Ingredients

Serves: 5           Cook Time: 40 min        Prep Time: 10 min

• 5 pears, peeled and stem in
• 1 750 ml bottle raspberry lambic
• 1 vanilla bean
• 1 1/2 cups sugar
• 1 cup pure cranberry juice
• 1 cinnamon stick
• 4 strips orange zest
• 3 cloves
• 4 ounces creme fraiche
• 1/2 teaspoon vanilla extract
• 1 tablespoon powdered sugar
• 2 tablespoons heavy cream
• mint and fresh raspberries for garnish

Directions

Reduce to a syrup

Simmering pears

Combine lambic, sugar, vanilla, bean, orange zest, cloves, cinnamon, and cranberry juice in sauce pot. Cook until sugar dissolves and mixture simmers. Add pears and simmer pears 20-25 minutes or until tender. Make sure to immerse all sides of pear in liquid to color evenly. Remove and let cool. Meanwhile reduce the sauce until thick and syrupy, about 20-30 minutes. Remove cloves, cinnamon and vanilla bean. For creme fraiche, combine it with powdered sugar, cream and vanilla. Slightly whip with whisk. Plate with raspberries, mint, creme fraiche and reduced sauce.

Beautifully Plated Pear

It's easier than pie!

Apples are abundant in the fall and lend themselves to baking.  But who wants to make an apple pie?   Apple crisp is a wonderful substitute, because it's quick and easy.  It only takes a couple of apples and just a few staple ingredients.  This apple crisp has a few extra spices,but feel free to omit or substitute for what you have on hand. It's sure to warm your home as well as your heart with the bubbling, soft apples and crumbly topping.

Chai Spiced Apple Crisp

Serves: 4           Cook Time: 15 min        Prep Time: 10 min

• 3 tart medium to large apples, peeled and diced(such as granny smith and jonogold)
• 1 tablespoons flour
• 2 tablespoons sugar
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cardamom
• 1/8 teaspoon ground coriander
• 1/8 teaspoon ground cloves
• dash black pepper
• 1/2 teaspoon vanilla extract

Topping Ingredients

Topping

• 1 tablespoon butter
• 2 tablespoons coconut oil
• 1/3 cup quick cooking oats
• 1/8 cup flour
• 1/8 cup almond meal
• 1/4 cup, pecans toasted and chopped
• 1/4 cup brown sugar
• 1/4 cup sugar
• 2 tablespoons crystallized ginger, minced

Directions

Apple Mixture

Combined Topping Ingredients

1. Fill with apples

2. Cover with topping

3. Fresh out of the oven

Combine apples, flour, sugar, cinnamon, cardamom, black pepper, and vanilla. Set aside. Combine all ingredients for topping. Fill four six ounce ramekins with apples. Top with 2-3 tablespoons of topping. Bake 375 for 15-20 minutes or until golden brown. Garnish with ice cream or whipped cream and crystalized ginger. You can freeze leftover topping for future use.

An amazing coconut ice cream!

This dessert is inspired by one of my many trips to the British Virgin Islands. I have never forgotten that delightful and heavenly coconut ice cream that was discovered on the tropical island. My family and I enjoyed this dessert as frequently as we could in our short time. Since then,nothing has compared. I have dreamt about this amazing delight. Once I learned how to make ice cream, I had to recreate it. Every time I eat it, it takes me back to that mountainous island. I am transported back to the white sand beaches, dirt roads and the smell of salt in the air. Create this wonderful dessert and let it deliver you to the beautiful island. It is well worth the trip!

Goats Milk Coconut Ice Cream

Ingredients

Serves: 4-6           Cook Time: 15 min        Prep Time: 10 min

• 2 cups plus 2 Tablespoons goats milk
• 1 cup heavy cream
• 1/2 Cup grated coconut (preferably organic)
• 1/2 Cup sugar
• 1 Tablespoon corn syrup
• 2 Tablespoons goat cheese
• 1 Tablespoon cornstarch
• 1/4 cup coconut toasted for garnish

Directions

Cream mixture

Churning Ice Cream

In a small sauce pan, heat up 2 cups goats milk, heavy cream, sugar, corn syrup and coconut. Heat until boiling and boil about 2 minutes. Meanwhile, combine cornstarch and 2 tablespoons goats milk. Add this slurry to heated goat milk mixture and cook until slightly thickened. Remove from heat. Take some of the hot mixture and mix in with goat cheese. Then add this back in to the rest of milk mixture. Cool down and then freeze according to ice cream maker instructions. Pack in a plastic container and freeze. Place plastic wrap over top of ice cream and freeze. To serve, top with toasted coconut shavings. It would also be grate drizzled with dark chocolate fudge. Enjoy!

Delicious Coconut Ice Cream

A berrylicous dessert!

Napoleons are a classic french pastry. Traditionally, they are made with puff pastry, pastry cream and vanilla glaze. It has three layers of puff pastry and two layers of pastry cream. It's light and airy and definitely delicious. Once you have one, it will change the world as you know it. It's crunchy, sweet, rich and flavorful. There is nothing finer than a Napoleon. It is hard to stop eating this delightful sweet! Now, there is endless variations on this timeless dessert. This particular modification has lemony and airy filling, as well as, wonderfully delicious berries that are perfect for the season. The filling is a greek yogurt and marscapone with a hint of lemon atop of cinnamon sugar phyllo squares. It is bright and colorful and the components can be made ahead and then assembled for company. Enjoy this wonderfully summer dessert with friends and family.

Lemon Berry Napoleon

Serves: 6-8         Cook Time: 20 min         Prep Time: 20 min

• 1 package phyllo dough
• 1 stick butter, melted
• 1/2-3/4 cup cinnamon sugar for dusting
• 8 oz marscapone
• 1 cup greek yogurt
• 1 lemon, zested and juiced
• 3 tablespoons powdered sugar
• 1 pint blueberries
• 6 oz raspberries
• 1 lb Strawberries, sliced
• 1/4 cup sugar
• 1 1/2 teaspoons vanilla extract, divided
• 2 tablespoons sugar
• 1 cup whipping cream

Directions

Let one roll of phyllo dough thaw out a room temperature. Once thawed, unroll and place a damp paper towel over to keep the phyllo from drying out. On a parchment lined counter, place 1 sheet of phyllo dough. Brush with enough butter to coat. Sprinkle with cinnamon sugar to coat. Repeat with 3 more layers of phyllo dough. Cut into 4x4 inch squares. Bake at 350F for 10 minutes. Repeat with remaining roll of phyllo dough. Once the squares are done, make the filling.



In a mixer, combine marscarpone, greek yogurt, lemon zest and juice, powdered sugar. In a separate bowl, whip cream slightly, then add 1 teaspoon vanilla and 2 tablespoons sugar. Continue whipping until stiff peaks are formed. Fold in 1/3 of the mixture into the marscarpone mixture. Slowly fold in the other 2/3 of the mixture.





To make fruit mixture, combine all fruit with sugar and 1/2 teaspoon vanilla. Let it sit and macerate for at least 10 minutes.







To assemble, fill a pastry bag with filling. Place a dot of the filling in the middle of the plate. Place a square of phyllo dough on top. Top with enough filling to cover. Then add a scoop of fruit. Repeat once more. Finish with a layer of phyllo dough. Then top with berries, powdered sugar and whipped cream for garnish, if desired. Enjoy this light and crispy treat!




Tip- Whipping cream, to achieve a fluffier whipped cream. Refrigerate your bowl, whip attachment as well as your cream. This will allow more air to incorporate in the cream and keep it stable longer. If you want to flavor it. Add the liquor or extract after you have increased the volume by 1/3 or 1/2. Then slowly add in sugar and other flavoring ingredients.

The sweeter side of salsa!

Most salsa usually involves dicing up tomatoes and adding aromatics (onions, garlic, pepper). This unique salsa has a couple of twists from the traditional. First, it is made up of stone fruits: peaches, nectarines and plums. Next, it is not spicy at all. This fruity salsa could be a healthy dessert or a great snack. Lastly, the fruit in this salsa is grilled to add another level of flavor and complexity. Enjoy another great grilling recipe for the summer!

Grilled Stone Fruit Salsa

Serves: 4          Cook Time: 2 min          Prep Time: 10 min

• 2 peaches
• 2 nectarines
• 2 plums
• 1/2 Tablespoon butter, melted
• 2 Tablespoons honey, divided
• 4 Sprigs Lemon Balm, chiffonade
• Cinnamon Sugar Pita Chips for dipping

Directions

Cut all stone fruit in half around the pit, remove pit and arrange on sheet tray. Combine melted butter and 1 tablespoon of honey. Brush the flesh side with honey and butter mixer. Meanwhile, heat grill until very hot. Once heated, place flesh side down. Let cook 1-2 minutes or until char marks are formed. Remove and place on parchment lined sheet pan. Once cool, dice. Combine with remaining ingredients. Garnish with whole lemon balm leaves. If you cannot find lemon balm, you can use lemon verbena, basil or mint instead. Enjoy as a healthy snack or place over yogurt or ice cream. The fruit alone can be eaten with ice cream or yogurt as well.

Tip- Chiffonade, this word sounds much more complicated than it is.  This culinary term means to shred.  In order to do this, stack a few leaves and roll up.  Slice vertically in to thin shreds.  It helps if your knife is very sharp.  This can be done with mint or basil as well.  It may be used on spinach or other greens to create a beautiful quick cooking greens, that can be sautéed or cooked in broth.

An italian classic remade. A fruity tiramisu!

I love Tiramisu! It is one of my all time favorite desserts. It is so light and airy with such amazing bold flavors. There are many interpretations on this favorite. This is not my classic version, but a more seasonal dish appropriate for summer. Berries are natures candies. I love fresh berries! I cannot get enough of them. I can eat an entire container of berries in one sitting. For this post, I decided to do a raspberry tiramisu. One of my favorite berries in one of my favorite desserts! I do not think there is anywhere to go wrong.

Raspberry Tiramisu

The star ingredients

Serves: 10-12        Cook Time: 0 min              Prep Time: 30 min

• 3  6 ounce containers fresh raspberries, reserve one
• 2 Tablespoons Sugar
• 2 Tablespoons Chambord
• 1 Tablespoon Powdered Sugar
• 3 Tablespoons Heavy Cream
• 8 ounces Mascarpone
• 3 Tablespoons Chambord
• 3 Tablespoons Raspberry (Framboise) Lambic
• 1 Cup Heavy Cream
• 1 Tablespoon Powdered Sugar
• 1/2 Teaspoon Vanilla Extract
• 35 Lady Fingers
• 1/2 Cup Raspberry (Framboise) Lambic
• Dark Chocolate, grated for garnish

Directions

Folding cream into mascarpone mixture

Mix together the first measure of sugar, Chambord and 2 containers of raspberries. Lightly mash and set aside. In the bowl of a mixer fitted with a paddle attachment, combine the first measure of powdered sugar, heavy cream and mascarpone. Mix until light and fluffy. Then mix in the second measure of Chambord and add the first measure of Lambic. Set aside. In a another bowl add the second measure of heavy cream. Whip until it becomes slightly airy and fluffy. Next add the second measure of powdered sugar and vanilla extract. Continue to whip until stiff peaks are formed. Gently fold in 1/3 of the whipped cream into the mascarpone mixture. Then slowly fold in the rest of the whipped cream until fully incorporated. In order to assemble, soak ladyfingers in the remaining raspberry Lambic for about 5 seconds. Lineup the lady fingers in the bottom of a 2.2 qt pan until completely covered.  Some may need to be cut in half. Next take about 1/2 of the raspberry sauce mixture and layer over the lady fingers. Then take 1/2 of the mascarpone whipped cream mixture and spread evenly over the raspberry sauce layer. Repeat with remaining lady fingers, raspberry sauce and whipped cream mixtures. Let sit over night. When ready to serve, garnish with grated chocolate and fresh raspberries. Enjoy!

Assembly: Lady Fingers, Raspberry Sauce, Mascarpone. Repeat.

Plated perfection

Tip- Lambic is a belgian beer, spontaneously fermented and aged for a year or more (2-3) in wooden barrels. This produces a complex sour beer. Mixing lambics of different ages is called a Gueuze. Adding fruit to a lambic during the secondary stage of fermentation produces a fruit flavored beer. The typical fruits used are kriek/cherry, framboise/raspberry, cassis/blackcurrant, and probably another dozen less common fruits. If you have never tried a lambic, do yourself a favor and try one, even if you think you hate beer. Many non-beer drinkers enjoy the lambics which have fruit added. You are most likely to find the framboise varient at your local liquor store.

A new take on a old classic!

Who doesn't like Italian food? I have always had a love for Italian food, and it has only gotten stronger as I have developed my culinary skills. I love to make a classic bruschetta with tomato and basil. But for this dish, I decided to take a unique approach to this classic Italian appetizer. It is not yet tomato season here in Ohio; however, strawberries are in season. Nothing compares to locally grown, freshly picked strawberries. Fresh berries can add lots of color and look so stunning just on their own. It does not take much to make beautiful berries shine. This dish is so deliciously sweet, you might even consider serving it for dessert!

Strawberry Bruschetta

Serves: 8-10          Cook Time: 15 min              Prep Time: 10 min

• 1 Quart Strawberries, sliced
• 1/3 Cup Sugar
• 1 1/2 Teaspoons Balsamic Vinegar, plus extra for drizzling
• 2 Cups Ricotta, preferably homemade
• 4 Tablespoons Heavy Cream
• 3 Tablespoons Honey
• 1 French Baguette, sliced 1/4" on bias
• 1/3 Cup Extra Virgin Olive Oil
• Salt and Pepper to taste
• 1/4 Cup Fresh Basil, Chiffonaded

Directions

Mix the strawberries with the sugar and balsamic. Set aside. Place ricotta, heavy cream and honey in bowl of mixer. Using the paddle attachment, mix until all ingredients are combined. Set aside. Place baguette slices on a cookie sheet. Brush lightly with extra virgin olive oil and season with salt and pepper. Broil for 2-3 minutes or until golden brown around the edges. Let cool. To assemble: spread ricotta mix over baguette slices, add strawberry slices, drizzle with balsamic and garnish with fresh basil. Enjoy!

Tip-  The fewer the ingredients, the more important they become. When you are making something like bruschetta or grilled cheese it is really important to buy quality ingredients. This is because all of them will be in the spotlight. That is why in this recipe I used local strawberries, homemade ricotta and a high quality aged balsamic vinegar. This really allows the dish to reach its maximum potential. Your guests will definitely appreciate it.

Tip- Adjusting the sweetness of berries requires that you first taste the fruit before adding sugar. Some fruit is super sweet and may need little to none. The berries I used for this dish were slightly sour so I added additional sugar to balance it out. Each batch of berries is different, so while you may need to add sugar, there is a chance you will not. Which is why it is important to taste the fruit before you make this dish.

My favorite balsamic

The star ingredients

Strawberry topping

Ricotta spread

The final assembled product