(All recipes and images were found here)
Nutritional Information
(per serving)
(per serving)
| Calories | 593 |
| Total Fat | 26.0g |
| Saturated Fat | -- |
| Cholesterol | 76.0mg |
| Sodium | 480mg |
| Total Carbohydrate | 88.0g |
| Dietary Fiber | 5.0g |
| Sugars | -- |
| Protein | 7.0g |
| Calcium | -- |
Keith Scott Morton
Ingredients
| U.S. | Metric | Conversion chart |
Spiced Berries:
- 1 1/2 cup(s) water
- 1 cup(s) granulated sugar
- 1/3 cup(s) fresh lemon juice
- 2 slice(s) (1-inch) fresh gingerroot
- 1 stick(s) (3-inches long) cinnamon
- 1 star anise, crushed
- 1 vanilla bean, split
- 1 tablespoon(s) cognac (optional)
- 1 pint(s) (2 cups) fresh blueberries
- 1 pint(s) (2 cups) fresh strawberries, hulled and halved
- 1/2 pint(s) (1 cup) fresh raspberries
Shortcakes:
- 2 cup(s) self-rising all-purpose flour
- 3 tablespoon(s) granulated sugar
- 1/2 cup(s) (1 stick) unsalted butter
- 3/4 cup(s) milk
- 1/2 cup(s) heavy cream
- 1 tablespoon(s) heavy cream
- 1 teaspoon(s) confectioners' sugar
- Prepare Spiced Berries: In 2-quart saucepan, combine water, granulated sugar, lemon juice, gingerroot, cinnamon, star anise, and vanilla bean. Bring to boil over high heat. Reduce heat to medium and simmer for 25 minutes. Remove from heat and strain mixture through a fine sieve, discarding spices. Stir in cognac, if using, and set spice mixture aside to cool completely.
- Add blueberries, strawberries, and raspberries to spice mixture. Set aside.
- Prepare Shortcakes: Heat oven to 400 degrees F. Lightly spray a baking sheet with vegetable-oil cooking spray. In a medium bowl, combine flour and granulated sugar. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in milk until very soft dough forms, being careful not to overwork the dough.
- Divide dough into six equal pieces and drop onto prepared baking sheet. Lightly pat each piece into a round and brush with 1 tablespoon heavy cream. Bake until shortcakes are golden brown -- about 20 minutes. Transfer to wire rack and cool completely.
- In a medium bowl, with mixer on high speed, beat remaining 1/2 cup heavy cream and confectioners' sugar until stiff peaks form.
- To assemble, cut each shortcake horizontally in half. Place each bottom half on a dessert plate. Spoon about 3/4 cup of berry mixture over each bottom half. Spoon a heaping tablespoon of whipped cream on top of berry mixture. Place matching shortcake half on top. Drizzle each plate with spiced syrup.
Reprinted with permission of Hearst Communications, Inc.
Fresh Summer Berry Tart with Red Currant Glaze
From Country Living
Nutritional Information
(per serving)
(per serving)
| Calories | 670 |
| Total Fat | 16.7g |
| Saturated Fat | -- |
| Cholesterol | 148mg |
| Sodium | 234mg |
| Total Carbohydrate | 129g |
| Dietary Fiber | 2.7g |
| Sugars | -- |
| Protein | 6g |
| Calcium | -- |
Ingredients
| U.S. | Metric | Conversion chart |
- 6 tablespoon(s) unsalted butter
- 2 cup(s) chocolate wafer cookies, finely crushed
- 1/4 cup(s) honey
- 1 tablespoon(s) honey
- 2 cup(s) whole milk
- 1 vanilla bean, split and scraped
- 3 strip(s) (1/2-inch-wide) orange zest
- 5 large egg yolks
- 3 tablespoon(s) sugar
- 2 tablespoon(s) all-purpose flour
- 2 tablespoon(s) cornstarch
- 1/4 cup(s) whipped cream
- 3/4 cup(s) red currants
- 2 1/2 cup(s) blueberries
- 3/4 cup(s) currant jelly
Directions
- Make the crust: Heat the oven to 350 degrees F. Melt 5 tablespoons of butter and toss with the crushed cookies and 1 tablespoon honey. Press into a 9- by 9- inch square tart pan. Bake until firm -- 12 to 15 minutes -- and cool completely.
- Make the filling: Fill a large bowl halfway with ice water and place a slightly smaller bowl on top. Set aside. Heat the milk, vanilla bean and seeds, and the orange zest in a large saucepan just to a boil. Remove from the heat and let steep for 20 minutes. Whisk the egg yolks, 1/4 cup honey, and sugar together in a large bowl until thick and pale yellow. Sift the flour and cornstarch over the egg mixture and whisk until smooth. Reheat the milk just to a boil, and whisk a few tablespoons at a time into the egg mixture. Transfer back to the saucepan and cook, whisking constantly, over medium heat until the mixture begins to bubble and thickens -- about 3 more minutes. Strain into the clean bowl of the ice bath. Dot with remaining 1 tablespoon of butter. Cover with plastic wrap directly onto the surface. Cool completely.
- Assemble the tart: Fold the whipped cream into the filling. Spread filling into the cookie shell and top with the currants and berries. Heat the jelly and 1 tablespoon water. Dab over the fruit. Chill for about 30 minutes.
Tips & Techniques
For a flavor alternative, try using shortbread cookies in place of chocolate.
Reprinted with permission of Hearst Communications, Inc.
Fried Apricot Turnovers
From Country Living
These delectable little pies are filled with fresh, ripe apricots, then deep-fried into individual desserts cloaked in buttery crusts.
(Just our opinion but recipe would be great with peaches, nectarines, or even fresh cherries!)
Nutritional Information
(per serving)
(per serving)
| Calories | 283 |
| Total Fat | 16g |
| Saturated Fat | -- |
| Cholesterol | 25mg |
| Sodium | 179mg |
| Total Carbohydrate | 33g |
| Dietary Fiber | 1g |
| Sugars | -- |
| Protein | 3g |
| Calcium | -- |
Alison Miksch
Serves: 10 Edit
Ingredients
| U.S. | Metric | Conversion chart |
- 2 cup(s) all-purpose flour
- 1 1/2 tablespoon(s) sugar
- 1 teaspoon(s) baking powder
- 1/2 teaspoon(s) salt
- 1/2 cup(s) (1 stick) unsalted butter, cold, cubed
- 2 tablespoon(s) vegetable shortening, cold
- 6 tablespoon(s) more as needed
- 3 cup(s) canola oil
- 1/3 cup(s) ginger marmalade
- 5 small (2 ounces each) ripe apricots, halved and pitted
- 2 teaspoon(s) fresh nutmeg, grated, optional
- 1/4 cup(s) confectioners' sugar, for dusting
- Make the pastry: Combine the flour, sugar, baking powder, and salt in a medium bowl. Add the butter and shortening and use a pastry cutter or your fingers to incorporate until the mixture resembles coarse meal. Add the ice water, 1 tablespoon at a time as needed, tossing with a fork, until a dough forms. Gather the dough into a ball and divide it into 10 equal pieces. Slightly flatten each piece into a disk and wrap in plastic. Chill for 1 hour.
- Make the turnovers: Roll out dough disks on a lightly floured surface into ten 5-inch rounds. Spoon 1 teaspoon ginger marmalade into the pit hollow of each apricot half and place a half, cut side down, on the lower third of a pastry round. Sprinkle each with nutmeg, if desired. Lightly brush edge of the dough with cold water and fold one half over the apricot. Pinch the edges together to seal and trim away any overlapping dough. Crimp edge with the floured tines of a fork on both sides and repeat for remaining dough disks and apricot halves.
- Fry the turnovers: Heat oil in a 4-quart Dutch oven fitted with a deep-fat thermometer over medium-high heat to 360 degrees F. Fry the turnovers, 2 at a time, until golden brown -- 4 to 5 minutes. Remove with a slotted spoon and transfer to a wire rack to drain. Let turnovers cool for 15 minutes. Sprinkle each with confectioners' sugar. Serve warm or at room temperature shortly after cooking.
Reprinted with permission of Hearst Communications, Inc.
Cereal Tarts with Yogurt and Fresh Fruit
From Country Living
Our elegant Cereal Tarts with Yogurt and Fresh Fruit are an easy-to-make brunch party offering. Crushed cereal, almonds, and maple syrup are pressed into individual tart pans and baked for just 10 minutes. A creamy mix of vanilla and plain yogurts complements the sweetness of the gemlike fruit.
Nutritional Information
(per serving)
(per serving)
| Calories | 350 |
| Total Fat | 19g |
| Saturated Fat | -- |
| Cholesterol | 28mg |
| Sodium | 245mg |
| Total Carbohydrate | 40g |
| Dietary Fiber | 2g |
| Sugars | -- |
| Protein | 8g |
| Calcium | -- |
Charles Schiller
Serves: 8 Edit
Ingredients
| U.S. | Metric | Conversion chart |
- 5 cup(s) cornflakes
- 1 cup(s) pecans
- 4 strip(s) unsalted butter, melted
- 6 tablespoon(s) maple syrup
- 16 ounce(s) plain yogurt
- 16 ounce(s) vanilla yogurt
- 2 2/3 cup(s) fresh fruit
- Make the tart shells: Preheat oven to 350°F. Place eight 4-inch round tart pans with removable bottoms on a baking sheet and set aside. Place the cornflakes and pecans in the bowl of a food processor fitted with a metal blade and process until combined -- about 10 short pulses. Transfer the cereal mixture to a large bowl, drizzle with the melted butter, and toss to combine. Stir in the maple syrup. Evenly divide the cereal mixture among the tart pans and press along the bottoms and sides to form shells. Bake for 10 minutes. Transfer to a wire rack to cool.
- Assemble the tarts: Remove the shells from the molds and transfer each to a serving plate. Mix yogurts together and top each tart shell with 1/4 cup of yogurt and 1/3 cup fruit. Serve immediately.
Reprinted with permission of Hearst Communications, Inc.
Country Living. "16 Quick and Easy Fruit-Full Desserts." Delish. Hearst Communications, Inc., n.d. Web. 10 Jan. 2013.
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