Recipe Course: Dessert

Blistered Balsamic Grape Crostini

  • Heat 1 tbsp oil in large heavy-bottom skillet set over high heat; sauté grapes, vinegar, thyme, salt and pepper for about 7 minutes or until grape skins start to blister and liquid is reduced by half. Stir in honey.
  • Meanwhile, broil baguette slices for 1 minute per side or until golden and toasted.
    Brush slices with remaining olive oil; top each with slice of Brie and some of the warm grapes. Drizzle with pan juices.

 

Tip: Substitute fresh mozzarella, burrata or goat cheese for Brie cheese if desired.

Dark Chocolate and Cherry Cheesecake

  • Crust: Preheat oven to 350°F. Mix together graham wafer crumbs, oil and sugar; press into bottom of 9-inch springform pan. Bake for 8 minutes; let cool. Reduce oven temperature to 325°F.
  • Filling: Meanwhile, in heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate, stirring until smooth. Remove from heat and stir in balsamic glaze. Let cool slightly.
  • Using electric mixer, beat together cream cheese, sugar and melted chocolate mixture until light and fluffy. Beat in eggs, one at a time. Beat in sour cream and vanilla; pour over crust.
  • Wrap outside of springform pan in heavy-duty foil. Set inside roasting pan and pour in enough boiling water to come halfway up side of springform pan. Bake for 90 to 100 minutes or until sides are set and center is still slightly jiggly; let cool for 5 minutes. Run knife between cheesecake and pan; let cool completely. Refrigerate for 24 hours.
  • Cherry Topping: In small saucepan, heat cherries, sugar, olive oil and 1/2 cup water over medium heat; bring to boil. Reduce heat and simmer for 5 to 6 minutes or until sugar dissolves. Whisk cornstarch with 2 tbsp water; whisk into mixture. Cook for about 3 minutes or until thickened. Transfer to bowl; cover and refrigerate for at least 2 hours or up to 1 day. Spoon over cheesecake; drizzle with balsamic glaze.

Tip: Substitute gingersnap or chocolate crumbs for graham wafer crumbs if desired.

Balsamic-Macerated Strawberries with Basil

  • In a large bowl, gently toss the strawberries with the sugar, vinegar, and oil. Let sit at room temperature until the strawberries have released their juices but are not yet mushy, about 30 minutes. (Don’t let the berries sit for more than 90 minutes, or they’ll start to collapse.)
  • Just before serving, stack the basil leaves on a cutting board and roll them vertically into a loose cigar shape. Using a sharp chef’s knife, very thinly slice across the roll to make a fine chiffonade of basil.
  • Portion the strawberries and their juices among four small bowls and scatter with the basil to garnish.

The 1776-er

  • Frosted Blueberry Skewers: Thread 6 blueberries onto each cocktail skewer. Place on parchment paper–lined tray and freeze for about 1 hour or until frosted.
  • Assembly: In blender, combine ice cream, 2 tbsp coconut water, and olive oil until blended; pour into jug or pitcher and freeze until ready to use.
  • Rinse out blender; blend raspberries, remaining coconut water, ice, rum, lime juice and sugar until well combined. Gently divide ice cream mixture among 4 lowball glasses; divide raspberry mixture over top. Garnish with frozen blueberry skewers.

 

Tip: Substitute frozen strawberries for raspberries if desired.

 

*Use of this recipe by anyone under 21 years of age is prohibited by US Law. Please enjoy these recipes responsibly.

Caramel Pear Pie

This easy-to-prepare olive oil pie dough has a light texture. The olive oil lends a fruity flavor that is a fitting complement to the caramel pear filling.

MAKE THE CRUST

  • Position a rack in the center of the oven and heat the oven to 400 degrees F.
  • In a large bowl, whisk together131/2 oz. (3 cups) of the flour, the sugar, salt, and baking powder. In a small bowl, whisk 2/3 cup oil with 7 Tbs. of water. Mix the wet ingredients into the dry ingredients with a fork until just combined. Knead the dough in the bowl with your hands until well combined. Remove 1/3 of the dough (about 7 oz.). Press both portions into two disks. Wrap each separately in plastic, and refrigerate for 30 minutes, or until firm enough to roll.
  • Roll the larger disk of dough between 2 sheets of lightly floured parchment paper (flour the top of the dough, too) into a 13-inch circle. Gently transfer the dough into a 9-inch pie plate, preferably glass, by folding it in half and unfolding it into the plate. Do not stretch the dough as you line the plate. Gently lift the outer edges of the dough to give you enough slack to line the sides of the plate without stretching the dough. Trim the overhanging dough to 1/2 inch from the edge of the pan. Roll the dough under itself around the edges of pie plate.
  • To crimp the edge, have one hand on the inside edge, and one hand on the outside, and use the index finger of the inside hand to push the dough between the thumb and index finger of the outside hand to form a V-shape. Repeat around the edge of the pie plate. Repair any cracks in the dough with the leftover scraps.
  • Prick the sides and bottom of the crust all over with a fork. Refrigerate until firm, about 30 minutes. Line the pie shell with foil or parchment and fill it with dried beans or pie weights. Bake for 15 minutes; remove the foil and beans. In a small bowl, whisk the remaining 1 Tbs. (1/4 oz.) of the flour with 2 Tbs. water into a smooth paste. Brush the inside and sides of the pie shell, concentrating on any cracks. Bake 5 minutes longer. Let cool on a wire rack.

MAKE THE FILLING

  • Reduce the oven temperature to 375 degrees F.
  • In a 2-quart saucepan, combine 1/2 cup of the sugar and the salt with 2 Tbs. water. Cook over medium heat, stirring with a wooden spoon until the sugar dissolves. Reduce the heat to low and cook, swirling the pan occasionally, until the mixture turns deep golden brown, 7 to 10 minutes. Remove from the heat. In a small bowl, whisk the cream and vanilla. Pour the cream mixture into the pan. Be careful; it will splatter. Return the pan to the heat and cook, stirring until smooth, about 1 minute. Set aside to cool slightly.
  • Meanwhile, roll the smaller disk of dough into a 10-inch circle between lightly floured parchment paper (flour the top of the dough, too). Using a fluted pastry wheel, pizza cutter, or sharp knife, cut the dough into six 1-inch strips. Transfer the strips to a lightly floured large flat plate or small baking sheet, cover with plastic wrap, and refrigerate until ready to use.
  • In a medium bowl, toss the pears with the flour, ginger, and the remaining 2 tsp. sugar. Transfer the mixture to the pie shell and pat down evenly. Drizzle the caramel evenly over the fruit. If the caramel hardens, melt it briefly over low heat.

MAKE THE LATTICE TOP AND BAKE THE PIE

  • Arrange three strips of dough evenly over the filling (all strips should hang over the edges of the pie). Gently fold back the first and the third strips about 2/3 of the way. Put another strip of dough on top of the pie perpendicular to the first three strips.
  • Unfold the two folded strips so they lie on top of the newer perpendicular strips. Fold back the original center strip that wasn’t folded back last time. Lay a second strip of dough parallel to the last strip at the center of the pie. Unfold the folded center strip over the perpendicular strip. Fold back the first and second original strips again. Lay the last strip of dough on the pie, and unfold the original two strips on top of the last perpendicular strip. Trim the excess dough around the edge of the pie, and press the edges of the strips into the edges of the pie shell.
  • Alternatively, evenly space 3 strips of the dough on top of the pie. Evenly space the remaining 3 strips over the first strips at a 90-degree angle.
  • Brush the lattice strips with the remaining olive oil and sprinkle with the sanding sugar.
  • Bake the pie on a rimmed baking sheet until the pears are cooked through, the filling is bubbling, and the lattice crust is golden brown, 55 to 70 minutes. Use a pie crust shield or foil to cover the edges if the crust is getting too dark. Transfer the pie from the baking sheet to a rack to cool completely.
  • Serve with ice cream or whipped cream, if you like.

Mango Margarita Ice Pops

  • Place the mango, yogurt, honey, olive oil, tequila, lime zest, and salt, in a blender container.
  • Purée the ingredients until smooth.
  • Pour into ice pop molds and freeze.

NOTE: You can also add small chunks of fruit to the pops. Stir fruit pieces into the purée, then pour into the molds and freeze.

*Use of this recipe by anyone under 21 years of age is prohibited by US Law. Please enjoy these recipes responsibly.

Sweet Pastry Dough

  • On sheet of waxed paper, combine flour, cornstarch, baking powder and pinch of salt; set aside.
  • In mixing bowl, combine olive oil, sugar, egg and lemon zest until smooth; add flour mixture until fully incorporated. Shape into smooth disk.

Variation:
Vanilla Sweet Pastry Dough: Omit the lemon zest. Add 1/4 tsp vanilla extract.

Recipe Provided by Chef Sharon Sanders

Roman Cheesecake

  • Grease 10-inch springform pan with oil. Pat dough into bottom and 1 ¾-inches up side of pan. Prick all over with fork. Refrigerate for 30 minutes. Meanwhile, grate 1 tsp lemon zest and squeeze 1 tbsp juice from lemon. Set zest and juice aside.
  • Using electric mixer, beat cream cheese until smooth; add 1/2 cup sugar, lemon zest and juice. Add ricotta and egg yolks. Beat until smooth; set aside.
  • Preheat oven to 300°F. Using clean beaters and bowl, whip egg whites with salt, gradually adding remaining sugar, for 4 minutes or until egg whites hold peaks. Stir large spoonful of egg whites into reserved cheese mixture; add cheese mixture to egg whites, gently pouring down side of bowl, so that egg whites do not collapse, and folding carefully until combined.
  • Place springform pan on heavy baking sheet; gently transfer batter to prepared pan. Cover loosely with foil. Bake for 60 minutes or until tester inserted in center comes out clean.
  • Turn off oven and open the door. Leave the cheesecake in the oven for 1 hour. Transfer to rack and remove foil. Let cool completely. Refrigerate overnight.

 

Tips:

  • This cake may be served alone or accompanied with fresh seasonal fruit, such as raspberries, strawberries, peaches or nectarines. Slice fruit (if necessary); place in a bowl and toss lightly with sugar. Cover and refrigerate for 1 to 2 hours before serving.
  • In the wintertime, sliced navel or blood oranges (available in supermarkets in January or February) drizzled with caramel sauce are wonderful served with the cake, too.

 

Recipe Provided by Chef Sharon Sanders

Plum Tart with Honey-Cinnamon Glaze

  • Coat 13- x 9-inch baking pan with oil. Pat dough onto bottom and 1-inch up side of pan. Refrigerate for 30 minutes.
  • Preheat oven to 425°F. In glass measuring cup, whisk cornstarch with cinnamon. Whisk in lemon juice until cornstarch dissolves. Add enough honey to fill measuring cup to 2/3-cup mark; whisk to blend. Using back of spoon, spread half of mixture over crust.
  • Cut tiny slits in ends of halved plums so they will lie flat. Arrange plums in rows, cut side down, cutting any remaining plums to fill any empty spots. (Plums may overlap slightly, but pat them into level layer.) Drizzle with remaining honey mixture, spreading with back of spoon.
  • Bake for 15 minutes. Reduce oven temperature to 350°F; bake for 40 minutes or until glaze starts to bubble in the center. Let cool on rack. Press fruit gently with back of spoon so glaze covers the fruit. Cover loosely with waxed paper; store at cool room temperature for up to 24 hours. Just before serving, dust with icing sugar.

 

Tips:

  • Dark red or black plums (about 1 1/2 lb) may replace the Italian prune plums; cut fruit into quarters.
  • The plums can be replaced with 5 or 6 baking apples (about 2 lb), peeled, cored and sliced. Choose from Rome Beauty, Gravenstein, Baldwin, Northern Spy, Cortland, Empire, Fuji, Greening, Pippin, Granny Smith or Golden Delicious apples.

Recipe Provided by Chef Sharon Sanders

Mediterranean Chocolate Cake

  • Preheat oven to 350°F. Grease 9-inch round cake pan or 9-inch springform pan with olive oil. Line bottom of pan with parchment paper or waxed paper.
  • In small bowl, combine flour, cocoa, baking soda and cinnamon. In large bowl, whisk together eggs and salt until blended. Slowly whisk in sugar and lemon peel until combined. Sift flour mixture over egg mixture; fold in with rubber spatula until blended. Fold in olive oil, 2 tbsp at a time, until well blended. Pour into prepared pan.
  • Bake for 30 minutes or until cake springs back when pressed lightly in the center. Let cool on rack for 10 minutes. Loosen cake from pan with knife or spatula. Invert onto rack; remove paper. Invert again; let cool completely. Place cake on serving plate.

Glaze: Meanwhile, in small saucepan, combine water and icing sugar until smooth. Sift cocoa over sugar mixture; blend well. Stir in olive oil and salt; warm over low heat, stirring constantly, until just warm to the touch. Drizzle glaze over top of cake. Let stand for 10 minutes before serving.

Tip:
Cake may be prepared in advance and refrigerated or frozen. Thaw cake, loosely covered, at room temperature before drizzling with glaze.