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Fresh Strawberry Milkshakes Ingredients 1/2 pound fresh strawberries, hulled and sliced, plus whole strawberries, for garnish 2 heaping tablespoons sugar 1 teaspoon vanilla extract 1 pint vanilla ice cream 1/2 cup milk Directions In a mixing bowl combine the sliced strawberries, sugar and vanilla extract and stir to combine well. Set aside and allow to macerate for at least 20 minutes and up to 1 hour. In a large mixer, place the strawberries, ice cream, and milk. Blend until smooth. Pour into ice cream parlor glasses and garnish the rim of each glass with whole strawberries. Serve immediately. www.foodnetwork.com

Contributed by Shelby Peppers

Berry Crumble Ingredients 1/2 cup all-purpose flour 1/2 cup light brown sugar 1/4 cup granulated sugar 1/2 teaspoon ground cinnamon 1 pinch salt 1/2 cup oats 6 tablespoons cold butter, cut into small pieces 4 cups mixed berries 1/2 cup granulated sugar 2 tablespoons cornstarch Equipment: 6 (6-ounce) ramekins Directions Preheat oven to 350 degrees F. In a large bowl combine flour, brown sugar, 1/4 cup sugar, cinnamon, salt and oats. Using a pastry blender, a fork or your hands cut in butter. Keep cold until ready to use. In a large bowl combine berries, 1/2 cup sugar, and cornstarch; toss to coat. Evenly divide the fruit mixture between the 6 ramekins. Top with crumble topping. Bake until top is golden and fruit is bubbly, about 35 minutes. Serve warm. www.foodnetwork.com

Contributed by Shelby Peppers

Lemon Pound Cake Ingredients 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) butter, softened at room temperature 1 cup sugar, plus 1/3 cup 4 eggs 2 teaspoons pure vanilla extract 1/4 cup lemon juice, plus 1/3 cup Directions Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla. Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth. Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes. Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved. When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper. Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices. www.foodnetwork.com

Contributed by Shelby Peppers

Instant Parfait Directions Fold a big scoop of confectioners' sugar and a splash of vanilla into 4 cups of freshly whipped cream. Spoon some orange marmalade into 4 wine glasses, top with whipped cream, cover and chill. Sprinkle with chocolate shavings before serving. www.foodnetwork.com

Contributed by Shelby Peppers

Fruit Pizza Ingredients 2 cups red wine 1/3 cup confectioners' sugar plus additional for dusting, if desired 2 pints fresh blackberries 1/2 cup ricotta cheese 1/2 orange, zested Kosher salt 2 baked 6-inch pizzas (without topping) Directions Preheat the grill (or, alternatively, the oven to 350 degrees F) In a large skillet, reduce the red wine by half over medium heat and whisk in the confectioners' sugar. When the mixture thickens slightly, gently stir in the blackberries and simmer, 2 to 3 minutes. Set aside. Put the ricotta in a separate bowl. Grate a little orange zest (about 1 teaspoon) over the ricotta, add a pinch of salt and stir to blend. Spread an even layer of the ricotta on the pizzas and place on the grill to warm them. Alternatively, bake for 3 to 5 minutes in oven. Warm the blackberry mixture. Note: if the blackberry liquid is thin, strain the blackberries out and reserve them. Reduce the liquid until thick and mix it back in with the blackberries. Top the pizzas with the fruit and serve immediately. Dust with additional powdered sugar, if desired. www.foodnetwork.com

Contributed by Shelby Peppers

Grilled Peaches with Cinnamon Sugar Butter Ingredients 1 stick unsalted butter, at room temperature 1 teaspoon cinnamon sugar 2 tablespoons granulated sugar Pinch salt 4 ripe peaches, halved and pitted Canola oil Mint leaves, for garnish Directions In a small bowl add the butter and stir until smooth. Add the cinnamon sugar, granulated sugar and salt and mix until combined. Heat grill to high. Brush peaches with oil and grill until golden brown and just cooked through. Top each with a few teaspoons of the butter and garnish with mint leaves.

Contributed by Shelby Peppers

Blackberry-White Chocolate Fool with Toasted Hazelnuts Ingredients 4 cups fresh blackberries 1/4 cup sugar, plus 3 tablespoons 1/4 cup cassis 1 1/2 cups very cold heavy cream 3 ounces white chocolate, melted 1/4 cup hazelnuts, toasted and chopped Mint leaves, for garnish Directions Place berries in a large bowl. Add 1/4 cup sugar and 2 tablespoons cassis, stir well, and let sit at room temperature for 30 minutes. Remove half of the berries and mash with fork until pureed. Strain the mixture into a bowl. Whip heavy cream, 3 tablespoons sugar, and 2 tablespoons cassis in a large bowl until stiff peaks form. Fold in the white chocolate and strained puree and chill for 1 hour. Layer goblets with berry-cream mixture and whole macerated berries. Sprinkle with chopped hazelnuts and garnish with mint. www.foodnetwork.com

Contributed by Shelby Peppers

Thai Fruit Salad Ingredients 1/4 cup light coconut milk 1 teaspoon honey 1 teaspoon Thai hot sauce, such as Sriracha 2 scallions, thinly sliced 1 lime, zested and juiced 1 tablespoon sesame oil Sea salt and freshly ground black pepper 2 cups diced mango 2 cups diced pineapple 2 tablespoons unsalted peanuts Directions In a large bowl, add the coconut milk, honey, hot sauce, scallions and lime zest and juice. Whisk well to combine. Drizzle in the sesame oil and taste for seasoning; add salt and pepper if necessary. Add the fruit and nuts to the bowl and toss well to combine. Serve immediately. www.foodnetwork.com

Contributed by Shelby Peppers

Blackberry Summer Pudding Ingredients 8 cups blackberries (about 6 half-pints), plus more for serving 3/4 cup granulated sugar 2 tablespoons honey or agave syrup 2 teaspoons grated lemon zest 1 tablespoon fresh lemon juice Unsalted butter, for the dish 1 loaf (about 1 pound) sliced white sandwich bread 1 vanilla bean 1 cup heavy cream 2 tablespoons confectioners' sugar Directions Toss 4 cups blackberries with the granulated sugar, honey and lemon zest and juice in a medium saucepan. Bring to a boil over medium heat, then reduce the heat to medium low and simmer gently, uncovered, until the berries burst, about 8 minutes. Remove from the heat and stir in the remaining 4 cups berries. Let cool. Butter the bottom and sides of a 2-quart souffle dish and line with plastic wrap. Trim off the bread crusts, then line the bottom and sides of the dish with a single layer of bread, trimming the slices as needed to cover the dish completely. Spoon half of the berries and juice into the dish. Cover with a single layer of bread slices. Top with the remaining berries and finish with another layer of bread to completely seal the pudding. Pour any remaining juices over the top layer and cover with plastic wrap. Set a small flat plate on top and weigh it down with a large heavy can. Refrigerate the pudding at least 6 hours or overnight. Before serving, split the vanilla bean lengthwise and scrape the seeds into a chilled bowl. Add the cream and confectioners' sugar and beat with a mixer until it holds soft peaks. Remove the plate and plastic wrap and set the souffle dish in a sink filled with 1 inch of warm water to loosen the pudding. Place a serving plate on top, invert the pudding onto the plate and remove the plastic wrap. Serve with the whipped cream and more blackberries. www.foodnetwork.com

Contributed by Shelby Peppers

Classic Lemon Bars Ingredients For the Crust: Vegetable oil, for greasing 1 1/2 sticks unsalted butter, diced 2 cups all-purpose flour 1/4 cup packed light brown sugar 1/2 cup confectioner's sugar, plus more for garnish 1/4 teaspoon salt For the Filling: 4 large eggs, plus 2 egg yolks 2 cups granulated sugar 1/3 cup all-purpose flour, sifted 1 teaspoon grated lemon zest 1 cup fresh lemon juice (from about 8 lemons) Directions Make the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Grease a 9-by-13-inch pan with vegetable oil and line with foil, leaving a 2-inch overhang on all sides; grease the foil with oil. Pulse the butter, flour, both sugars and the salt in a food processor until the dough comes together, about 1 minute. Press evenly into the bottom and about 1/2 inch up the sides of the prepared pan, making sure there are no cracks. Bake until the crust is golden, about 25 minutes. Meanwhile, make the filling: Whisk the whole eggs and yolks, sugar and flour in a bowl until smooth. Whisk in the lemon zest and juice. Remove the crust from the oven and reduce the temperature to 300 degrees F. Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes. Let the bars cool in the pan on a rack, then refrigerate until firm, at least 2 hours. Lift out of the pan using the foil and slice. Dust with confectioners' sugar before serving. www.foodnetwork.com

Contributed by Shelby Peppers