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Archive | Desserts

Strawberry & Goat Cheese Popovers

Strawberry and Goat Cheese Popovers

Crispy on the outside, airy on the inside with a surprise—a strawberry-and-goat-cheese center.

Makes 6 large or 12 small popovers

Butter
2 cups milk
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon sea salt
3 eggs, at room temperature
4 ounces fresh goat cheese
2 tablespoons honey
¾ cup fresh strawberries, diced

Preheat oven to 450°F.…

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Asiago + Almond Biscotti

Photography by Ellise Pierce

Makes about 32

1½ cups all-purpose flour
3 tablespoons sugar
½ teaspoon sea salt
3 tablespoons olive oil
1 egg plus 1 egg yolk
2 tablespoons water
½ cup shredded Asiago cheese
½ cup slivered and blanched almonds
Leaves of 4 sprigs fresh thyme

Preheat oven to 350°F.…

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Holiday Shortbread Cookies

Photography by Meredith Steele

This classic soft-textured cookie is sweet and buttery. Have fun with it and make thumbprint or sandwich cookies with your favorite local preserves.

Makes 28 cookies

4 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 pound (4 sticks) unsalted butter, softened
2 cups powdered sugar
2 tablespoons vanilla extract
Jam or preserves (see note)

Preheat oven to 350°F.…

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Peaches, Five Ways


Photo by Ellise Pierce

MAKE PEACH-BASIL POPSICLES

Peel, pit and purée some peaches in a blender, add local honey (or maple syrup) to taste and a handful of basil leaves. Freeze in popsicle molds overnight. Remove by running a little hot water over the bottom.…

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Orange Pistachio Cranberry Scones

Makes 6 scones

Zest of 2 oranges
⅓ cup plus 3 tablespoons sugar (divided use)
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon sea salt
4 tablespoons cold butter, cut into small pieces
2 large eggs
⅓ cup cream
¼ cup chopped pistachios
¼ cup chopped dried cranberries
1 cup heavy whipping cream

Preheat the oven to 425°F and line a baking sheet with parchment paper.…

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Orange-Curaçao Chocolate Chip Ice Cream

Makes about 1 ½ quarts

2 cups heavy cream
Juice and zest of 2 oranges (divided use)
1 tablespoon vanilla
1½ tablespoons Pierre Ferrand Curaçao
3 cups whole milk
1 cup sugar
3 eggs
Pinch sea salt
4 ounces dark chocolate (I like 70%)

Pour the cream, orange juice, vanilla and curaçao into a large bowl.…

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Millionaire’s Bacon

Makes about 10-14 slices

1 tablespoon cayenne pepper
1 tablespoon ground black pepper
1 tablespoon red pepper flakes
1 cup packed brown sugar
1 pound thick-cut bacon (10-14 slices)
Cayenne Caramel Sauce (recipe follows)

Preheat oven to 350°F. Place a flat roasting rack on top of a baking tray.…

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Pear & Apple Ginger Crumbles

Makes 6 servings

2 to 3 tablespoons of butter, for greasing the ramekins
½ pound firm apples, such as Granny Smith
½ pound medium-firm pears, such as Bartlett
1 cup brown sugar (divided use)
2 tablespoons cornstarch
1 teaspoon fresh lemon juice
½ teaspoon freshly grated ginger
1 cup instant oats
½ cup all-purpose flour
1 teaspoon sea salt
1 stick (½ cup) butter, softened
½ cup pecans, toasted and roughly chopped
Apple Brandy Sauce (recipe follows)

Preheat the oven to 375°F and grease 6 (4-ounce) ramekins.…

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Garden Café’s Apple-Raisin Blinis


Photo by Sandy Wilson

Garden Café owner Mark Wootton has long been a champion of using natural, sustainable, and humanely raised food products, extending even to the honey that he uses at the café.

Makes 4 servings

Apple-Raisin Filling (recipe follows)
Blinis (recipe follows)
3 ounces Texas artisan mascarpone cheese, such as Mozzarella Company’s
Texas Honeybee Guild Honey or other natural local honey
Powdered sugar for garnishing
Fresh sliced seasonal fruit and/or berries

Apple-Raisin Filling

1 tablespoon butter
1 large apple, peeled, cored and cut into small dice
1 cup golden raisins, also called sultanas
1 tablespoon ground cinnamon

Blinis

1/8 teaspoon kosher salt
1 tablespoon sugar
¼ teaspoon baking soda
2 cups all-purpose flour
1 tablespoon ground cinnamon
2 large eggs, well beaten
2 cups whole milk
1 tablespoon canola oil
4 tablespoons butter

Begin by making the apple-raisin filling.…

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