Dessert
3842 recipes found
The Joy Kitchen's Roasted Cantaloupe
Next time you find yourself resenting a bad, watery cantaloupe, cut it up and roast it. The cubes collapse slightly, having lost some of their water weight. What's left is sweeter, more complex and jewel-like, with lightly singed edges. Eat it as is, put it on top of your yogurt, granola, or buttery cakes, or puree it into popsicles. Adapted slightly from The Joy Kitchen.
Golden plum and ginger jam
What’s a home cook to do with too much summer fruit, in this case, Golden Plum? Make this Golden Plum & Ginger Jam recipe! It's the best jam you’ve ever tasted.
Roasted Plums with Vanilla Bean
This is hardly a recipe -- really just a flavor combination and a simple method for coaxing the best out of not-quite-ripe fruit. Feel free to experiment with other fruits, such as peaches, apricots or even cherries.
Dark Chocolate Covered Oven Dried Berries
Oven-dried summer berries covered in a hard dark chocolate shell.
Marshmallow Creamy Yogurt
Toasted or roasted marshmallows are all-time favorite. The trendiest way of enjoying Marshmallow in Japan is this recipe: mix them with your favorite Yogurt.
Blueberry Schlumpf
I got this recipe from my father's distant cousin, Hasso, who serves it each year in Sorrento, Maine. Make a double batch, serve it hot and gooey, and be sure you have some vanilla ice cream on hand.
Miele di fichi (Fig Honey)
Miele di fichi is not actually honey, but a honey-like syrup made from dried figs - an age-old recipe from Puglia. It's Traditionally used in pastry-making.
Blueberry Fool with Yogurt
From Nigel Slater's Ripe (Ten Speed Press, 2012). Slater uses sugar; I prefer honey (and a tablespoon less). Use whichever appeals. He also suggests you chill the fool for an hour before serving; in case you don't have the time or patience, I've eaten it almost immediately after making and found it still irresistible.
Peach Tart
A delicious and light summer dessert or can also be served as a sweet canapé.
Flans with Muscovado Sauce
These are almost too easy! Forget about caramelizing sugar for the molds. Just press some flavorful raw sugar into the bottom of each dish, and pour the flan mixture on top. The sugar dissolves into a sauce when the flans are chilled. Adapted from Sinfully Easy Delicious Desserts by Alice Medrich (Artisan, 2012)
Honey Balsamic Sauce
Save your pricey fine balsamic vinegar for another day. Here is a grand and recession-proof honey balsamic sauce recipe for strawberries and ice cream.
Raw Peach Crumbles
A non-fussy way to enjoy some ripe, juicy peaches without turning on your oven
Cold Drip Coffee Chip Ice Cream
Adapted from David Leibovitz's Perfect Scoop, this ice cream mixes a potent combo of cold drip coffee (not from your Mr. Coffee) and sweetened condensed milk into a frozen treat that answers the question, why just sip the drip?
Brad Spence's Salted Butter Semifreddo
This is an anytime, any season pantry frozen treat -- no ice cream machine required. Spence serves it year-round at Amis in Philadelphia, on blueberry tarts and in hot fudge sundaes, over spiced pound cake and yeasted waffles, and blended into maple milkshakes. Adapted from Amis Restaurant in Philadelphia, PA. Note: The eggs in this recipe aren't cooked. Just buy them from a trustworthy source -- Spence's come from Green Meadow Farm in Gap, PA -- or you can use pasteurized eggs.
Boozy Sorbet
This sorbet recipe is definitely purposefully extra boozy, unlike other recipes. The watermelon is wonderful in this vodka drink.
Watermelon Granita
A few lazy stirs as this granita sets up in the freezer is really the only tricky thing about this easy and refreshing dessert. It’s also a perfect midafternoon cooler for a vacation house full of children.
Watermelon Popsicles
You don’t need an expert to tell you that watermelon is just about the most refreshing thing you could possibly eat in the middle of summer. Luckily, there are many worthy and refreshing things to do with watermelon that are somewhere between simple slicing and full-blown cooking.
Watermelon Sorbet
There are no bad watermelons, but how can you improve your chances for a ripe, delicious one? The cheater’s answer is to buy them at a farm stand or a farmers’ market, where not only are they likely to be tastier but will also come with a seasoned pro to help. If you’re in the grocery store, you might have to get a little rough: put your ear close and slap the side of the watermelon. If it makes a hollow sound, you’re in business.
Kombucha Berry Ice pops
Bring a burst of winter to a hot summer day, with this nutritious and delicious homemade ice pop. Kombucha provides healing probiotics and beneficial acids. The berries are packed with antioxidants. Added bonus? They’re easy to make and taste sooooo good.
Watermelon Granita with Blueberries
Nothing says summer like watermelon, and this frozen version is surprisingly simple to make. It is a delightful finish to any meal.
Sour Cherry Granita
I love fresh fruit desserts! Granitas are excellent because they keep the bursting, fresh flavor of fruit waiting patiently in the freezer until you are ready to enjoy it... plus, they're super easy! Notes in parentheses are specific ingredients I used; use whatever you have. This granita is a brilliant, permeating red and was inspired by a recipe in Saveur.
Tarta de Santiago (Almond Cake)
This simple almond cake with its beautiful design is sold in Santiago de Compostela in Spain, at the end of the Way of St. James, a 9th century pilgrimage.
Ginger Turmeric Shake
The one ingredient ice cream made creamier with the addition of an avocado (inspired by Detoxinista's Chocolate Cherry Shake http://detoxinista.com/2013/04/cherry-chocolate-shake-vegan/) and a recipe for turmeric tea (Can't find the link to the news clip of my local Whole Foods Market).
Magic Shell
This is barely a recipe, but it really is Magic Shell. All you need are two parts coconut oil to three parts chocolate -- make as much or as little as you like.