Recipe Course: Dessert

Tuscan Apple Berry Crostata

Olive Oil Pastry:

  • In bowl, whisk together flour and salt; drizzle olive oil over top. Using fingertips, mix until combined. Stir in 1/4 cup water; knead until dough comes together to form ball, adding up to 2 tbsp more water if necessary. Divide dough into two portions.
  • Shape each portion into flat disk; wrap each disk in plastic wrap and refrigerate for at least 1 hour.

 

Apple Filling and Assembly:

  • Preheat oven to 425˚F. Toss together apples, strawberries, raspberries, blueberries, honey, sugar, vinegar, cornstarch and vanilla; transfer to large sauté pan. Cook over medium heat for 3 to 5 minutes or until slightly thickened.
  • On lightly floured surface, roll out each portion of dough into 1/8-inch thickness. Cut out twelve 6-inch rounds. Transfer to large parchment paper–lined baking sheet.
  • Spread 1/2 tbsp apricot jam onto each pastry round, leaving 1 1/2-inch border all around. Spoon filling into center of each pastry round. Fold over pastry border to form crust.
  • Bake for 20 to 25 minutes or until pastry is golden brown and juices are bubbling. Cut into slices and serve warm or at room temperature.

 

Tip: Add 1 tsp lemon or orange zest to the fruit filling if desired.

Olive Oil Bomboloni

  • Cook potatoes in pot of boiling salted water for 15 to 20 minutes or until tender. Pass through ricer while still warm; set aside. In small bowl, combine milk, sugar and yeast. Let stand for 5 to 10 minutes or until foamy.
  • In large bowl, whisk together flour and salt. Using wooden spoon, stir in potatoes, yeast mixture, egg, egg yolks and extra virgin olive oil until dough starts to form (or mix in stand mixer with dough hook attachment).
  • Transfer to lightly floured work surface. Knead until dough is smooth and elastic, adding up to 2 tbsp more flour if necessary. Place in greased bowl, cover and let stand for 1 1/2 to 2 hours or until dough is doubled in volume.
  • On lightly floured work surface, roll out dough until 1/2-inch thick. Using 3-inch round cookie cutter, cut out 16 donuts, rerolling scraps as needed. Transfer to lightly floured parchment paper–lined baking sheets, spacing at least 2 inches apart. Cover and let stand for 45 to 60 minutes or until donuts have doubled in volume.
  • Pour enough extra light olive oil into straight-sided saucepan to come 3 inches up side; heat over medium heat until deep-fry thermometer registers 375˚F. Gently drop in donuts; deep-fry for 3 to 4 minutes or until golden brown, turning halfway through cooking time. Drain on paper towel. Let cool completely.
  • Fill piping bag with chocolate hazelnut spread fitted with plain tip. Pierce hole in top center of the cooled donuts; fill with chocolate hazelnut spread. Dust with icing sugar.

 

Tip: Alternatively, fill donuts with jam or jelly instead of chocolate hazelnut spread if desired.

Bellini Peach Popsicles

  • In blender, purée peaches, grape juice, soda water, honey and lemon juice until smooth. Slowly pour in olive oil until blended.
  • Pour into 10 ice pop molds. Freeze for 4 to 6 hours or until firm.

 

Tip: Blend in 2 tbsp thinly sliced fresh mint or basil along with other ingredients.

Baked Olive Oil Chocolate Donuts with Hidden Veggies

  • Donuts: Preheat oven to 375°F. Grease or spray 12-mold donut pan. In large bowl, whisk together all-purpose and rye flours, sugar, cocoa, baking powder, baking soda and salt. In blender, purée spinach and milk until smooth. Add egg, oil and vanilla; pulse until blended, then whisk into flour mixture just until incorporated. Fold in beets and zucchini.
  • Pour batter into piping bag; pipe 2 tbsp batter into each donut mold. Bake for 12 to 15 minutes or until tester inserted into center of donut comes out clean. Transfer to rack; let cool in pan for 10 minutes. Reinforce donut holes with handle of wooden spoon if needed. Transfer donuts directly to rack; let cool completely.
  • Icing: Meanwhile, sift together icing sugar and cocoa powder. In food processor, purée avocado, lemon juice, olive oil, vanilla and salt until very smooth. Transfer to large bowl; stir in icing sugar mixture until smooth. Dip donuts in icing.

 

Tip: If you don’t have a donut pan, bake batter in mini muffin tins.

Raspberry Balsamic Brownie Sundae

Brownies:

  • Preheat oven to 350°F. Grease 9-inch square baking dish with 1/2 tsp oil. In large bowl, whisk together remaining oil, balsamic glaze and sugar until well combined. Whisk in eggs, one at a time, until just combined. Stir in vanilla.
  • In separate bowl, stir together flour, cocoa powder, salt and baking powder; stir into oil mixture just until moistened. Stir in almonds. Scrape into prepared pan.
  • Bake for about 20 minutes or until sides begin to pull away from pan and top is set. Let cool in pan for about 30 minutes or until completely cooled. Cut into portions.

 

Topping:

  • Arrange each portion on dessert plate. Top with scoop of ice cream, shaved chocolate and almonds. Drizzle with balsamic glaze. Serve immediately.

 

Tip: Store brownies in an airtight container at room temperature for up to 3 days.

Hot Olive Oil Rum

Dark brown sugar and a dollop of whipped cream give this warm drink a deep, rich flavor.

 

  • In a small bowl, stir the sugar, oil, zest, vanilla, and allspice until combined.
  • Bring a kettle of water to a boil; you’ll need ½ cup of water for each drink. Fill mugs or heatproof glasses with hot tap water to warm them. Once the water in the kettle boils, empty the warm mugs and fill each with ½ cup boiling water and ¼ cup rum. Stir a generous tablespoon of the spiced oil into each mug until melted. Garnish with a small dollop of whipped cream.

Date-Topped Semolina Bites

  • In a 10-inch skillet, heat the oil over medium-high heat. Add the shallots and cook, stirring often, until softened, 3 to 5 minutes. Add the fennel seeds continue cooking for 1 minute. Add the dates, raisins, vinegar, 1/2 cup water, and brown sugar and cook for another 5 minutes. Remove from the heat and let cool to room temperature before serving.
  • To serve, top the crackers with a spoonful of the date mixture.

Spiced Caramelized Pumpkin Hand Pies

PREPARATION:

  • Heat the oven to 350°F. Rub a 9 x 13” glass baking dish with olive oil. Combine all of
    the ingredients in a mixing bowl and whisk well. Transfer to the baking dish and spread out. Bake, stirring and scraping the sides and bottom of the dish occasionally at first but more frequently towards the end, until the pumpkin mixture is darkened and thickened, about 1 hour.
  • Increase the oven’s heat to 400°F. Arrange parchment paper on two heavy-duty rimmed baking sheets.
  • Whisk the egg yolks and cream in a small bowl.
  • Sprinkle flour on a rolling surface and lay one pastry sheet over it. With a rolling pin, roll the pastry out so that it is about 12 x 12 inches. Use a 3- or 4-inch round cookie cutter to cut out as many circles of dough as possible and transfer them to the baking sheets. Repeat with remaining pastry sheet.
  • Depending on the size of your circles, dollop a generous teaspoon or two of pumpkin filling in the center of each circle of dough. Use your fingers to wet the edges of the dough with water. Fold the dough over to make a half moon and pinch or crimp the edges tightly.
  • Brush the hand pies with the yolk-cream mixture and sprinkle with sugar. Use a paring knife to poke a few vent holes in each pie.
  • Bake until the pies are well-puffed and deeply golden, about 14 to 16 minutes.
  • Serve warm with vanilla ice cream or crème anglaise.

TIP:

  • By roasting the sweet pumpkin filling, it takes on a deep, dark, intense flavor, and the consistency thickens.
  • Store any leftover filling in the freezer. You can make the hand pies with any kind of pastry dough you like.

Ginger Pumpkin Quickbread with Cranberries

  • Heat the oven to 325°F. Lightly coat the loaf pans with olive oil and flour.
  • In a medium bowl, combine the flour, baking powder, baking soda, salt, ginger, nutmeg, cinnamon, and cloves. Whisk well.
  • In the bowl of an electric mixer, combine the sugar, brown sugar, eggs, olive oil, and vanilla. Mix on medium speed until creamy and somewhat lightened in color, 2 minutes. Add the pumpkin and mix until combined. With the mixer running on low, gradually add the flour mixture until just combined. Remove the bowl from the mixer and stir in the cranberries and crystallized ginger by hand. Transfer the mixture to the loaf pans, dividing evenly.
  • Bake until a pick inserted into the middle of a loaf comes out with just a few crumbs clinging to it, about 55 minutes (don’t worry if the tops crack).
  • Let the loaves cool completely on racks and then unmold them. Keep well wrapped at room temperature for up to 2 days or in the freezer for up to 2 months.

Tip: Olive oil is a delicious ingredient for tender cakes and quickbreads; these loaves are super moist and get a kick from crystallized ginger. You need two 8 x 4-inch loaf pans for this recipe (foil is fine).

Crispy Rice Squares

  • Grease 13- x 9-inch pan; set aside. Heat oil in large saucepan set over low heat; add marshmallows. Cook, stirring, for about 4 minutes or until completely melted. Stir in vanilla. Remove from heat.
  • Immediately stir in cereal until coated. Stir in almonds, pecans, raisins and cranberries. Scrape into prepared pan; using wet hands or buttered spatula, spread evenly. Let cool completely; cut into squares. (Can be stored in airtight container for up to 2 days.)

Tips:
• Stir in 1/2 cup chocolate chips or chopped dark, milk or white chocolate if desired.
• If you like, substitute hazelnuts, peanuts or pumpkin seeds for almonds and pecans.