Back to Recipes

ENGLISH STICKY TOFFEE PUDDING

• 6 ounces pitted dates
  
• 1 teaspoon baking soda
  
• 4 tablespoons (1/2 stick) unsalted butter
  
• 3/4 cup granulated sugar
  
• 2 large eggs
  
• 2 cups cake flour
  
• 1/2 teaspoon vanilla

• 1 cup brown sugar
  
• 6 tablespoons heavy cream
  
• 1 cup (2 sticks) butter
  
• 1 teaspoon vanilla extract
  

PAVLOVA

From the Land DownUnder comes a lovely new travel book Waltzing Australia by Cynthia A. Clampitt  a marvelous tale of  the travels ( with photos on her blog)  of a sensible woman in her mid-30’s who walks away from money, security, career just to make a dream come true.  Clampitt covered nearly 20,000 miles discovering Australia and herself in the process.  Here are some of her favorite Australian recipes.

This light and luscious dessert was named for the great ballerina. New Zealand also lays claim to this dessert, and there is no definitive proof as to who really created it first. The main difference between Pavlovas in the two countries would be the topping: in Australia, you’d most likely see passion fruit, while in New Zealand, kiwi fruit would be a more common topper. (And it’s kiwi fruit, by the way, not kiwi – kiwi is a bird, or a nickname for New Zealanders – Americans may not care, but Kiwis do.) A nice combo of blueberries and sliced strawberries would be attractive and tasty, but would make this a Pavlova Americana. Enjoy. 

Base:

• 4 large egg whites
  
• 1 cup superfine sugar
  
• 1 tsp. white vinegar
  
• 2 tsp. cornstarch

• 1 cup heavy whipping cream
  
• 1/12 Tbs. granulated sugar
  
• 1/2 tsp. vanilla extract
  
• fruit (see notes)

Place oven rack in center of oven. Preheat oven to 250F.

In a large, clean bowl, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. Sprinkle the cornstarch and vinegar on top of the meringue and beat a bit more, until stiff again.

Now you make your meringue cake. Opinions differ as to how to approach this. You can put down a sheet of baking parchment and draw a 7-inch circle in the middle. You might also get a pastry bag and pipe a circle and then fill it with a perfectly even rope of meringue. I just guesstimate the circle size and spoon the meringue onto the baking sheet, spreading it into a circle of about the right size. Do what works best for you (that is, pick a method that makes it likely you won’t write this recipe off as too complicated). Also, baking parchment might make it easier to get the meringue off the pan. I have used it. I have also just sprayed a cookie sheet lightly with baking spray, and I’ve had it slide off with no trouble.

Anyway, whatever method you choose, you now have a circle of meringue, looking rather like a single cake layer and a little more than an inch deep, on your baking sheet. Put it in the oven and bake it for 1 hour 15 minutes, or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the oven door slightly ajar, and let the meringue cool completely before removing from the oven.

Set the meringue aside until just before you plan on serving the dessert. Then, whip the cream until soft peaks form. Add the sugar and vanilla, and beat to incorporate. Spread the whipped cream across the top of the meringue. Decorate with the fruit you’ve chosen, and serve. Serves 6 to 8.

Notes: If you’re using passion fruit, you’ll need 10. For kiwi fruit, four or five should do the trick. For berries (blueberries, raspberries, sliced strawberries, blackberries), you need about a cup.

The meringue can be made a couple of days in advance. Once it is completely cool, put it in an airtight container and keep it someplace cool and dry.

It’s important that you don’t complete the dessert until you’re ready to serve it. The acid in the fruit will break down the whipped cream and the whipped cream will make the meringue soggy. If you don’t want to serve all 6 to 8 servings at once, you can either cut up the meringue and just add whipped cream and fruit as you serve it (not so great on presentation, but the taste is the same), or you can make a couple of smaller meringues.

SOPAILLAS

Another alternative dessert to fried doughnuts are these Mexican (Fried Fritters) delights. Serve with honey and confectioner's sugar.

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoons shortening
• 3/ 4 cup cold water
• oil for frying

Preheat oil for frying to 370F. Sift all the dry ingredients together in a large bowl. Add the shortening and cut it into the dry ingredients with a pastry blender or your fingers. It should resemble cornmeal. Gradually add the water a little at a time until the dough holds together. Gather the dough into a ball. Lightly flour a board or the kitchen counter. Place the ball of dough on it., and press it down with the heel of your hand. Picture a clock, and hold the side at 12:00 and fold it to 6:00. Push away from you with the heel of your hand. Turn the dough to 3:00, fold in half, press down, then turn dough again until you have turned and pressed about 6 times. Dough should now be smooth. Roll the dough on a lightly floured surface until it is as thin as possible. Using a pizza cutter or a knife, cut the dough into 2 or 3 inch squares. When the oil has been heating for 10 to 15 minutes, carefully fry a few sopaiplllas as a time. They will puff up and get golden brown. Be sure and turn them while they are frying so both sides puff and brown. Drain well on paper towels. Serve with honey for dipping or confectioner's sugar. Makes 2 to 3 dozen.

APPLE CINNAMON LATKES

Cooking Maven Phyllis Frucht loves this recipe that a friend made for her for Chanukah. A nice change from potatoes!

• 2 large eggs, beaten until light and foamy
• 3 Tablespoons sugar
• pinch of salt
• 1 teaspoons cinnamon
• 1/ 2 cup water
• 3 cups chopped cooking apples - chop them small as possible
• 1/ 2 cup unsifted flour
• 1 teaspoon lemon zest (peel)
• oil for frying
• optional: 1 / 2 cup sugar mixed with a teaspoon of cinnamon

In a large bowl mix the sugar, salt and cinnamon with the beaten eggs. Stir in the apple, flour, and lemon zest, mixing well. In a large skillet, heat enough oil to cover the bottom of the pan. Place about 1/4 cup of the mixture, (for each latke), in the hot oil. Flatten slightly with a fork or wooden spoon. Cook on each side until it is golden brown. Remove latkes from pan and drain on paper towel as they cook. If more oil is needed, add it, heat it up, then add apple mixture (latkes) to cook. Serve hot with sugar/cinnamon mixture to sprinkle on top. Makes about 12 pancakes.

YEMENITE-SPICED RICE PUDDING WITH MANGO

• 1 cup short grain rice, such as Arborio
• 6 cups water
• 4 cups milk
• 1 cinnamon stick
• pinch salt
• 6 tablespoons sugar
• 1/ 3 cup golden raisins - optional
• 1/ 2 to 1 teaspoon cardamom
• 2 to 3 tablespoons finely chopped candied ginger
• 2 or 3 ripe mangoes
• 2 to 3 tablespoons chopped toasted pistachios or almonds - optional

Choose a large heavy saucepan so the milk will not boil over or scorch. Bring 6 cups of water to a boil in saucepan and add rice. Boil, uncovered, for 7 minutes, drain well.

Bring milk and cinnamon stick to a simmer in same pan over medium-heat, stirring occasionally. Add rice and salt. Reduce heat to medium-low and cook, uncovered for 15 minutes, or until rice is very soft and absorbs most of the milk, stirring often. Rice should look creamy, not soupy and not dry. Stir in sugar and cook for 1 minute, stirring. Remove from heat and stir in raisins, cardamom, and candied ginger. Remove cinnamon stick. Serve warm or cold. Before serving, peel and dice mangoes. Top each serving with generous amount of diced fruit and a sprinkling of pistachios. Serves 5 to 6.

RUSSIAN CREAM AND SUMMER BERRIES

Similar to Italian panna cotta, this light yet indulgent Russian cream-served with a mixture of fresh blueberries, raspberries, strawberries, or currants that have been quickly sautéed to release their juice-is the perfect finale to any meal. This recipe comes from a British friend, Fiona Black, whose grandmother got it from a Russian friend living in England.

Russian Cream can be chilled in decorative molds and unmolded onto serving plates. Or, the slightly cooled cream mixture can be divided among large wine goblets or margarita glasses and chilled. For a dazzling effect, spoon the sauce into the glasses and garnish with fresh mint sprigs.

Cooking Notes: If you are using frozen berries, thaw and drain off the watery juices before cooking them with the sugar. Do not be tempted to substitute yogurt for the sour cream. It reacts with the gelatin and makes the cream grainy. Serves 6

Russian Cream

• 3/4 cup sugar
• 1 envelope gelatin
• 1/2 cup water
• 1 cup heavy cream
• 1 1/2 cups sour cream
• 1 teaspoon vanilla extract or other extract, such as orange or lemon Berry Sauce
• 5 to 6 cups fresh berries, cut in half or into quarters if large, or one 15- to 16-ounce bag frozen berries, thawed and drained
• 1/2 cup sugar, or to taste

1. To make the Russian cream, combine the sugar, gelatin, and water in a medium-sized nonreactive saucepan, stir, and let stand for 2 minutes. Place the saucepan over medium heat and bring to a boil, stirring constantly until the gelatin dissolves.
2. Remove from the heat and gradually whisk in the heavy cream, sour cream, and vanilla. Pour into a heatproof serving bowl or into 6 individual heatproof serving dishes large enough to hold some berry sauce as well, and refrigerate for at least 8 hours, or until the cream has set.
3. To make the berry sauce, combine the berries and sugar in a large saucepan or skillet and place over high heat. Shake the pan or gently stir the berries until the sugar has melted and the berries just begin to give off their juices. Do not overcook; fresh berries should remain firm. Remove from the heat, cool slightly, and then transfer to a heatproof serving bowl.
4. Serve the Russian cream with the berry sauce.

SALT ROASTED PEARS with Camembert

Salt roasting pears makes the skins slightly salty and a bit crisp. You can prepare the pears in advance, then place them in the oven right before you sit down to dinner or halfway through the meal.

• 4 firm but ripe bartlett, packham, or anjou pears
• 4 pounds rock salt
• 2 tablespoons hazelnut liqueur
• 1/ 4 pound camembert cheese
• freshly ground black pepper to taste

1. Preheat the oven to 350F.
2. Holding a paring knife at a 45 degree angle, cut out a 1" round from the bottom on each pear. Save for later.
3. With a melon baller or small spoon, remove the seeds and core. If possible leave the stems intact for presentation.
4. Pour the rock salt into an ovenproof pot. Place the pears, stem side down in the salt, nesting them in so that they are about 2/ 3 covered.
5. Place 1/ 2 tablespoon of the liqueur in each pear cavity. Cut the cheese into 4 equal pieces and place one piece in each cavity. Replace the small round on the bottom of each pear.
6. Roast the pears in the oven for an hour. They should be browned on the outside and feel soft when lightly squeezed. If still firm, return them to the oven for 10 to 15 minutes longer.
7. To serve, remove from the salt, brush off any remaining crystals, and place each pear in a bowl or plate, slice, and serve immediately.
8. Pass the pepper at the table.

CHOCOLATE AND PINK PEPPERCORN COOKIES

• 3/ 4 cup all purpose flour
• 1/ 2 teaspoon baking powder
• 1/ 4 teaspoon kosher salt
• 1/ 2 cup unsalted butter, at room temperature
• 2/ 3 cup firmly packed brown sugar
• 1/ 3 cup unsweetened cocoa powder
• 1 1/ 2 teaspoons vanilla
• 2 large egg whites
• 4 tablespoons freshly crushed pink peppercorns

Filling:

• 1 cup mascarpone cheese
• 1/ 4 cup confectioners' sugar

1. Preheat oven to 325F.
2. Line 2 baking sheets with parchment paper.
3. In a small bowl, stir together the flour, baking powder, and salt until well mixed.
4. In a medium bowl, using an electric mixer or wooden spoon, cream together butter and brown sugar until light and creamy.
5. Beat in the cocoa and vanilla.
6. Add the egg whites one at a time, beating well after each addition.
7. Stir in the flour mixture.
8. Drop the cookie dough by teaspoons onto the baking sheets, spacing the cookies about 2" apart. Sprinkle each mound with about 1/ 4 teaspoon crushed pink peppercorns.
9. Bake the cookies until firm and dry to the touch, 10 to 12 minutes. Remove from oven and cool on a rack.
10. While cookies are cooking, make the filling: In a bowl stir together the cheese and sugar until well blended.
11. When the cookies are cool, spoon a heaping teaspoon of filling on the flat side of half of the cookies, spreading it to within about 1/ 4" of the edge.
12. Top with a second cookie, pressing the flat side against the filling.
13. Store in an airtight container in the refrigerator.
14. Makes about 2 dozen.

ROTE CRUTZE

This is the classic German dessert, a sort of thickened clear berry soup, served cold, usually with big dollops of whipped cream, sour cream, or créme fraiche.

• 2 1/ 4 pounds fresh of frozen berries, such as strawberries, raspberries, red currants, or black currants
• 1/ 2 cup cornstarch
• about 2 tablespoons water
• 2 cups sugar, plus more for sprinkling

1. If using fresh strawberries, hull and quarter them.
2. Put the cornstarch in a small bowl and whisk in just enough water to dissolve any lumps. Set aside.
3. In a medium heavy pot, combine the berries and the 2 cups of sugar. Stir to mix.
4. Stirring constantly, bring the berries to a simmer over medium heat, then immediately stir in the cornstarch.
5. Let the mixture return to a simmer, then remove the pot from the heat.
6. Pour into glass bowls and sprinkle the surface with sugar to prevent a skin from forming.
7. Refrigerate until ready to serve. Serves 8 to 10.

This is a favorite company dish from my book SIMPLY IRRESISTIBLE: Easy, Elegant, Fearless, Fussless Cooking. It can be made ahead and put together just before serving. The recipe was brought to my class for "Bring It Night." Besides the foods we prepared in class that night we ate and tasted everyone's favorite dish.

CARAMELIZED APPLES WITH COGNAC & VANILLA ICE CREAM

This dessert is for all apple lovers. The combination of apples and cognac is really amazing. The key is to serve the apples warm. Add a scoop of vanilla ice cream and you'll think you've died and gone to heaven!

• 1/ 2 cup (1 stick) unsalted butter
• 2 3/ 4 pounds Granny Smith apples (about 7), peeled, cored, and cut into 1/4-inch-thick slices
• 1/ 2 cup sugar
• 1/ 2 teaspoon ground cinnamon
• 2 tablespoons cognac
• 1 pint vanilla ice cream
• Fresh raspberries, for garnish
• Mint sprigs, for garnish
   

• 8 ounces (half of 16-ounce package) kataifi (shredded phyllo dough), thawed if frozen
• 1/ 2 cup (1 stick) unsalted butter, melted
• 2 cups heavy whipping cream
• 1 cup sugar
• 2 cups half and half
• 3/ 4 cup cornstarch
• 1 pound ricotta cheese
• 3 tablespoons orange blossom water