Dessert
3901 recipes found
Summer Cherry Sorbet
The long hot summer is here and I've been making sorbet with my children almost every day of the week. This luscious sorbet sings of cherries ripened in the summer sun. Lime is a natural partner with cherry as long as it doesn't steal the show; the trick is finding the right balance to allow the cherry flavor to shine. I think this sorbet does just that. NOTE: I've been experimenting with agave and am not sure if it is necessary to boil the water/agave mixture to make a syrup. I've come across some recipes that simply mix the agave in. However, when I made this recipe I boiled the syrup and so that's how I have it written. This sorbet is also best within a day or two of making it; it gets a little hard once it sits in the freezer for an extended period of time. TIP: If you are making a lot of sorbets like I have been, making the simple syrup the night before is a time saver. Doing it ahead of time ensures that my syrup is extra cold and ready for the next concoction. - gingerroot
Coconut Laddo
That's an easy and quick recipe.With only 4 ingredients,you can make a delicious sweet in minutes. Just add a drop of food colur to the extra coconut and mix with a spoon until you get your desired colour.
Burrata with Garden & Wild Berries, Honey, Balsamic and Fresh Ground Pepper
I have always liked the idea of cheese courses and I am one to order a cheese course when offered. This one I use as a dessert but is also good for breakfast or maybe with some arugula as a light lunch. I have been wanting to try burrata for a long time and low and behold I am finally getting the chance. If you don't know burrata it is fresh mozzarella wrapped around fresh mozz curd and cream. My Cheese lady, who I was lucky enough to teach as a student in culinary school, told me it is mozzarella crack and I can do nothing but agree. Everything in this recipe compliments each other and brings forward all the flavors of each ingredient. - thirschfeld
Cucumber Sherbet
This sherbet is cool as a cucumber (sorry, couldn't resist), takes very little time to make, and is much more delicious than I expected! I was inspired to make a frozen dessert featuring cucumbers after seeing drbabs recipe for cucumber mint ice cream, and I'm calling this a sherbet because it's got a little dairy in it...you can leave the creme fraiche out and have sorbet instead (but I like how the creme fraiche balances the honey). - WinnieAb
Strawberry & Balsamic Sorbet
This recipe uses macerated strawberries with aged balsamic vinegar ro be pureed and frozen into a sorbet. The result is an intriguing treat!
Sun Baked Strawberries with Madame Clicquot
I don't even know where to begin. If you have ever been to the House of Clicquot in the champagne region of France and then found a strawberry patch heated by the summer French sun then you get my drift. I recreate this, with my amazing and wonderful wife every late spring with my own strawberries and sometimes I even invite the La Grande Dame. It is totally about the time, place and the quality of the strawberries. And, yes, I have a sink in my Orchard Garden. Just one last note, if you don't have a strawberry patch get your better half to skip out on work on a Friday afternoon, grab a blanket to sit on and go to a you-pick. Take some champagne and anything else you might enjoy and get yourself out of the kitchen, office or whatever rut you may be in. I have eaten strawberries in about every recipe and at about every restaurant around the world and it doesn't get any better than sun baked berries, a late afternoon, someone you like, love and really care about and a great bottle of champagne. If you give it a try I really think you will agree. And I challenge those at food52 to disagree.
Fragole Modenese al' Pavarotti
First of all, Pierino loves strawberries. In high school we had a summer job picking them. But now I have to add that the supermarket variety is just about the most toxic fruit you can buy. Forget about "certified organic" lables, which is a term designed to benefit big agribusiness. Why toxic? Typically large farms use systemic poisons in the soil, which of course get into your berries. If you can, then buy berries at a farmers market from a small outfit where they may just raise other plants between the rows which attract beneficial insects. But ask. Now for the rant on balsamics. Most are crap. The most misused condiment of the nineties unless you count sundried tomatoes. An aged Spanish sherry vinegar is usually way better. For this very simple dessert use an authentic aceto balsamico tradizionale di Modena. That might set you back more than $100 but it might just have taken 75 to 100 years in the aging process.
Chocolate Covered Marshmallows
It doesn't get any easier than these chocolate dipped beauties. It's one of my favorite ways to get a chocolate fix, fast!
Strawberry and Hot Fudge Decadence
When you are dining alone and are in the mood for a decadent strawberry and choolcate dessert, this is the one to make. The hot fudge is created in a minute. You can dip the berries in the hot fudge or pour it over ice cream and top with sliced strawberries.
Rhubarb Ice Cream With a Caramel Swirl
This ice cream is chock-full of sweet bits, but with enough satiny frozen custard to savor between the chunks. To keep the rhubarb from freezing into tooth-breaking fruity ice cubes, stew it with plenty of sugar, which keeps the fruit soft. The technique works with any summer fruit, though it’s especially nice with rhubarb, or gooseberries for that matter, both of which need a lot of sugar to tame their squint-inducing acid content. But you can substitute strawberries, apricots, cherries, peaches or plums as the summer fruit season progresses, adjusting the sugar depending upon the sweetness of the fruit.
First time "plain cream" ice cream
Got an ice-cream insert for my mixer--today was my first attempt. My son came up with the idea of starting with the basics, with a request for "plain" ice cream. Not even vanilla, because according to him: "vanilla is a flavor". He's right. Also: Mom's a cheater. Some Notes: With ice cream this unadorned, try to find eggs & dairy as fresh and high quality as possible. Also: I use a 50-50 combination of fine maple sugar and "sugar in the raw". I used 4 egg yolks because that's what I had in the fridge. I imagine the ice cream would be delicious with 7 or 8, and also good with 0 or 1.
Meyer Lemon and Ginger Sorbet
Meyer lemon is so distinctive that it deserves to stand on its own. And it does in this Meyer lemon and ginger sorbet recipe--It's refreshing, tart, & perfect.
Russian Toffee
My sister, brother and I are lucky enough to still have the most wonderful mother, but I must confess, she is not and never was a "cook". She is a WW11 war bride from New Zealand, who after marrying our father in NZ in 1943, arrived in this country with a somewhat short list of British Puddings and sweets! They are all the absolute best and it is from her that we learned to make the ultimate (and original) Pavlova, the best Shortbread, Queen's Pudding and ... tra la, Russian Toffee. Who knows where the name came from? I have never seen it in any cookbook, even by another name. It is magnificently simple and scarily addictive! We never had a candy thermometer so the consistency varied from batch to batch--it never seemed to matter whether it was firm and cleanly sliceable like fudge or gooey and sticky when we sliced it--it always vanished rapidly. This is so sinful that I've never passed it on to my daughters until now!
Chocolate cherry cordials
I wasn't going to enter another one, but I got to thinking about these chocolate cherry cordials, and, well, I couldn't resist. The sugar coating around the cherries liquefies somewhat, but is contained by the hard chocolate shell, if you can stand to wait 24 to 48 hours before eating these. They were a standard in the Christmas goodie baskets Mama always made for all the elderly folk at church.
Pineapple Basil Sorbet
Pineapple Basil Sorbet recipe that's both refreshing and delicious! It's so easy to make, only three ingredients (plus water). The perfect dessert for summer.
Nutella Mocha Frappé
Sconegirl and I created this recipe for her Italian class video project. She and two friends put together a fabulous menu of homemade gnocchi, cannoli and this frappé. The video is so entertaining, and contains a hysterically funny blooper reel at the end (including unplanned pyrotechnics.)
Beer Ice Cream Float
In this Beer Float recipe I paired creamy coffee ice cream with Pipeline Porter, a dark, complex beer made with freshly roasted 100% Hawaiian Kona coffee.
Honey Ricotta Gelato with Honeyed Almonds
I'm obsessed with my ice cream maker. When I saw the challenge for Italian desserts, all I could think was gelato... and since ricotta, nuts, and honey go perfect together, I thought combining them in a gelato would delicious! The ricotta is mild and pairs great with the sweet, orange flavored honey and crunchy almonds. Even a room full of 20-something guys didn't blink at the mention of cheese-ice cream, and practically inhaled it! *Read steps ahead, requires chilling ahead of time, and requires an ice cream maker.*
Granola Bon Bons
For this very easy, no-cook recipe, I like to use my homemade granola, lightly sweetened and chock full of almonds, pecans, and sunflower seeds. If I'm buying granola, my favorite is made by Early Bird Foods, readily available here in Brooklyn and online. This recipe will also work well with the additions/substitutions of almond butter, butterscotch chips, or some chopped dried fruit.
Lemon Posset
This Lemon Posset recipe is a wonder of science. It's the perfect thing for anyone who harbors a weakness for this sort of milky, comforting, nursery-food.
Chocolate Mousse with Cointreau and Chocolate Shards
This cointreau mousse couldn’t be simpler to make, but the results are spectacular. Using good quality chocolate, milk and heavy cream, this recipe is divine.
White Chocolate Snowflakes
This recipe for white chocolate snowflakes is Rice Krispies treats for adults. If you don't like white chocolate or Rice Krispies, experiment with chocolate.
Peanut Butter Blossoms
For as long as anyone can remember, wedding receptions in Pittsburgh have featured cookie tables, laden with dozens of homemade old-fashioned offerings like lady locks, pizzelles and buckeyes. For weeks ahead, sometimes months, mothers and aunts and grandmas and in-laws hunker down in the kitchen baking and freezing. These peanut butter and chocolate cookies were part of the spread at Laura Gerrero and Luke Wiehagen's wedding in 2009. Though peanut blossoms were popularized by Freda Smith in a 1957 Pillsbury Bake-Off competition, this version of the now-classic cookie came from the bride's family.
Chocolate Italian Wedding Cookies
No one knows how or why the cookie table became a wedding tradition in Pittsburgh. Some believe the Italians started it, others the Europeans and many theorize it began during the Depression when wedding cakes weren't as common; Guests contributed cookies so the expense of an elaborate cake didn't fall on one family. Regardless of the provenance, for as long as anyone there can remember, wedding receptions have featured the tables, laden with dozens of homemade old-fashioned offerings like lady locks, pizzelles and buckeyes. These lightly-spiced chocolate-walnut cookies, part of the spread at Laura Gerrero and Luke Wiehagen's Steeltown wedding in 2009, are topped with a simple confectioners' sugar glaze and chocolate sprinkles.