Dessert Recipes

Watermelon Honey Consommé with fresh melon

Ingredients:

  • 1 fresh watermelon

  • honey to taste

  • fresh cantaloupe, watermelon, or honeydew

  • mint leaf for garnish

Directions:

Clean and cut the watermelon into blendable chunks and place into the blender to puree it. Place a layer of cheesecloth over a sieve or strainer so that the liquid can drip into a bowl. Let this drip overnight in the refrigerator; the clear consommé will separate from the pulp. Depending on how sweet the watermelon is, mix in honey to your required taste. In the bottom of a shot glass, place small diced pieces melons. Pour watermelon consommé over the diced melon and garnish with a mint leaf.


Strawberry rhubarb chia crisp

Ingredients:

Fruit

  • 2 cups fresh strawberries, diced

  • ¼ cup maple syrup

  • 4 tbsp. chia seeds

  • 2 cups fresh rhubarb, diced

  • 1/8 cup orange juice

Crisp Topping

  • 1 cup oats

  • ½ cup brown sugar

  • 4 oz. melted butter

  • ½ cup all purpose flour

  • ½ cup sugar

  • pinch of salt

Directions:

Slowly cook ¾ of your rhubarb with the orange juice and maple syrup, saving ¼ of the rhubarb for later. When the rhubarb has been cooked long enough and becomes paste like, add the strawberries, chia seeds and the rest of the rhubarb.

If you like it a little sweeter, add the ¼ rhubarb in the beginning with the other ingredients. Cook for approximately one minute and pull it off the heat. Place mixture in a bowl and cover for 15-20 minutes. This allows the juiced in the strawberries to release. Mix gently to get the juices to combine thoroughly with the mix. Spoon mixture into desired serving vessel

Mix all of the ingredients together for the crisp topping until combined. Spread evenly onto a sheet pan and bake at 350 degrees until golden brown. Let cool.  When cool, spoon across the top of the rhubarb mix. You can serve warm or cold with a dollop of whipped cream.


No-Bake Blueberry Cheesecake Parfait

Ingredients:

Crust:

  • 1 package graham crackers

  • 5 tbsp. melted butter

  • 1 tbsp. brown sugar

Filling:

  • 8 oz. cream cheese, room temperature

  • 7 oz. sweetened condensed milk

  • 1 grated lemon peel and juice

  • 1 cup fresh blueberries, mashed

  • whole blueberries for garnish

Directions:

Grind or finely crush the graham crackers. Add melted butter and brown sugar. Mix until evenly combined. Spoon into the bottom of your vessel or cup. Press down and chill.

Mix the cream cheese, sweetened condensed milk until smooth. Add the lemon peel and juice. Mix until smooth. With a fork, mash the blueberries.

Spoon or pipe ½ of the cheesecake filling into the vessel. Add a layer of the blueberry mash. Add more cheesecake on top of the blueberry mash.  Repeat this step.

Top with fresh blueberries and enjoy!


Peaches with Dulce de Leche

Ingredients:

Sautéed Peaches

  • 2 tbsp. butter

  • 2 cups sliced peaches

  • ½ cup brown sugar

  • ¼ tsp. cinnamon

Dulce de Leche

  • 4 cups milk

  • ¼ tsp. baking soda

  • 1 ¼ cup sugar

  • 1 tsp. vanilla extract

Directions:

Melt  2 tbsp. butter in a large frying pan over medium heat. Add brown sugar, peaches and cinnamon. Toss slightly to coat. Cook peaches until softened and the juices release.

Stir together milk, sugar and baking soda in a 3-4 quart heavy pan. Bring to a boil, then reduce heat and simmer uncovered. Stir occasionally until caramelized and thickened, (about 1 ½ - 1 ¾ hour). Add vanilla extract. Transfer to a bowl to cool.

To assemble:

Place peaches on a serving plate. Spoon the Dulce de Leche over the peaches. Finish with a dollop of whipped cream and a mint sprig and enjoy!


Strawberry and Cream Crowns

Ingredients: 

  • 1 package of strawberries

  • ¼ cup cornstarch

  • ⅓ cup sugar

  • 2 tbsp. butter

  • 1 tsp. vanilla extract

  • 2 cups milk

  • ¼ cup sugar

  • 2 egg yolks

  • 1 egg

Directions: 

Bring milk and ¼ cup sugar to boil. Mix yolks, egg, sugar and cornstarch in a bowl and temper in hot milk. Return to heat and mix until thick. Remove from heat and add the butter and vanilla extract. Let cool.

To assemble:

Cut the stems from each strawberry and cut the rounded end of each strawberry into quarters (don’t cut all the way through). Once cut into quarters, carefully pry open the strawberry. With a pastry bag, pipe the pastry cream into the center of the strawberry.

Garnish with toasted almonds or your favorite topping, and enjoy!


BLUEBERRY MINT SMOOTHIE

Ingredients: (Serving size: 2 pp)

  • 1 cup fat free plain yogurt

  • 1 cup fresh local blueberries (washed, can be frozen)

  • ¼ cup 2% milk

  • 1 tbsp. local honey (wildflower or clover)

  • ½ cup ice

  • 3-4 mint leaves (washed, can be any type or flavor)

Directions:

Place all items in a blender and mix until fully blended. Divide evenly between two glasses, and enjoy!
If berries are very sweet, you can use less honey. Clover Honey is sweeter than Wild Flower, and Wild Flower has a deeper and more complex flavor.


The mint can be any type of flavor: Peppermint, Spearmint, etc.


Vegan matcha cookies 

Serves 20-25 cookies
Prep: 20 minutes
Cook: 22 minutes
Total Time: 42 minutes

Ingredients:

  • 1 cup vegan butter

  • 1 cup granulated sugar

  • 1 flax egg (1 tbsp. ground flaxseed + 3 tbsp. water)

  • 1 tsp. pure vanilla extract

  • 2 ½ cups all-purpose flour

  • 2 tsp. baking powder

  • 1 ½ tbsp. Matcha powder

  • 1 small pinch of salt

Directions:

Prepare the flax egg by mixing the ground flaxseed and water in a small bowl. Set aside, prep the rest of your ingredients so it has the change to sit fro 10 minutes. Preheat the over to 400 degrees F and line a baking sheet with parchment paper.

Cream the vegan butter and sugar together in a large mixing bowl using an electric mixer on low speed. Add the flax egg and vanilla extract to the bowl, mix on low. Whisk the flour, baking powder, Matcha, and salt together in a medium bowl.

Gradually, add the flour mixture to the butter and sugar mixture, mixing it on a low speed until all the flour is incorporated. Gently roll the dough into 1.5” balls. Place the balls at least a couple of inches apart on the baking sheet. Two batches will be produced. Bake for 11-12 minutes to get a soft cookie.

*Adjust cooking time based on your preferences.

Transfer cookies to a cooling rack and then transfer them to an airtight container as soon as they have cooled.


Raw strawberry cheesecake

Serves 8 - 12 people

Ingredients:

Crust:

  • 70 g almond (1/2 cup)

  • 10 Medjool dates pitted

  • 2 tbsp. coconut oil

Filling: 

  • 1 cup cashews (soak overnight or day before)

  • 2 cups strawberries

  • 3 ½ tbsp. lemon juice

  • ¼ tsp. vanilla

  • 4 tbsp. coconut cream or coconut oil (cream not milk)

Directions:

Put the almonds in the blender and pulse until they are coarsely ground. Add the dates and coconut oil in the blender and pulse until the crust mixture is sticky and starts to form a ball. Press crust mixture into a bottom of a cake tin (18 cm) and place it in the freezer to wait for the filling to be prepared.

Drain and rinse the cashews. Put them in a cleaned blender with all the rest of the ingredients. Pulse until the filling mixture is smooth and silky. Pour the filling over the crust, cover the tin with cling film and place it back in the freezer for at least 4 hours or in the fridge overnight.

TIP: Cut the cooking time with hours by soaking the cashews in hot water for an hour. Pour the water over the nuts boiling. Note, the cake will no longer be raw. 


Lemon Berry Parfait

Ingredients:

  • ¾ cup lemon juice

  • 1 tbsp. grated lemon zest

  • ¾ cup sugar

  • 3 eggs

  • 4 oz. butter

  • Leftover cake, cookies, croissants. muffins or danishes

Directions:

Mix the lemon juice, lemon zest, sugar, eggs, and butter together in a large mixing bowl. In a medium saucepan add enough water to come about 1-inch up the side of pan. Bring to a simmer over medium-high heat. Once water reaches a simmer, reduce heat to low and place ingredients in a bowl large enough to fit on top of saucepan and whisk until thickened.

Chop leftover cakes, cookies, croissants, muffins or Danishes and put into the bottom of a serving dish. Spoon lemon curd on top and garnish with fresh berries and enjoy!


PUMPKIN PIE

Ingredients:

  • 1 egg

  • 2 cups Pumpkin Puree

  • ¾ tsp. cinnamon

  • ½ tsp. ginger

  • ½ tsp. nutmeg

  • ⅛ tsp. ground cloves

  • ½ tsp. salt

  • 3 tbsp. brown sugar

  • 11 oz. sweetened condensed milk

  • 1 (9 inch) pie crust


Directions:

Beat egg lightly. Add and mix next 8 ingredients in order given. Pour into unbaked pie shell. Sprinkle top with more cinnamon if desired. Bake on bottom shelf in 450° oven for 10 minutes. Reduce heat to 350° and bake about 30 min or until inserted knife comes out clean.

Serve with whipped cream.


BAKED APPLES

Serves 6 people

Ingredients:

  • 1 tsp. butter

  • 2 tbsp. brown sugar

  • 3 tsp. vanilla sugar

  • 3 tsp. ground cinnamon

  • 1 tsp. ground nutmeg

  • 6 large apples - peeled, cored, and sliced apples

Directions:

Preheat oven to 350 degrees F. Grease a large baking dish with the butter. Mix brown sugar, vanilla sugar, cinnamon, and nutmeg in a small bowl. Layer about ⅓ of the apples in prepared baking dish; sprinkle with⅓ of the sugar mixture. Repeat layers twice more.

Bake in preheated oven for 30 minutes. Pour water over apples and continue baking until tender, about 15 minutes more.


PUMPKIN PUREE

A simple method for preparing pureed pumpkin that may be stored in the freezer for later use in breads, pies, cookies, soups and other recipes. 

Directions:

Preheat oven to 325 degrees. Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil. Bake in the preheated oven, foil side up, for 1 hour or until tender. Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. 

Store in the freezer in freezer safe bags.


GREEN SMOOTHIE 

Ingredients:

  • 1 cup Almond Milk (substitute with coconut water or orange juice)

  • 1 cup Kale (substitute with spinach, romaine)

  • 1 banana (preferably frozen)

  • Half of an avocado

  • 1 tbsp. chia seeds and flaxseed meal (substitute with additional supplements)

Directions:

Begin with your choice of liquid, then add all other ingredients and blend until smooth. To adjust sweetness honey may be added.


AM Boost Smoothie

Ingredients:

  • 1 cup of cold coffee (ice as desired)

  • 1 banana (preferably frozen)

  • ⅓ cup plain yogurt

  • 1 scoop protein powder

  • 1 tbsp. flaxseed meal

Directions:

Begin with ice and coffee, then add all other ingredients and blend until smooth.


Detox Smoothie 

Ingredients:

  • 1 cup coconut water

  • Half of a banana

  • 1 cup spinach

  • 2-3 tbsp. lemon juice

  • 1 tbsp. ginger (preferably fresh)

  • ¼ cup blueberries

  • ¼ cucumber

Directions:

Begin with the coconut water, then add all other ingredients and blend until smooth.


FRESH PEACH COBBLER

Ingredients:

Filling: 

  • 8 fresh peaches - peeled, pitted and sliced

  • ¼ cup white sugar

  • ¼ cup brown sugar

  • ¼ tsp. ground cinnamon

  • ⅛ tsp. ground nutmeg

  • 1 tsp. fresh lemon juice

  • 2 tsp. flour

Topping:

  • 1 cup all-purpose flour

  • ¼ cup white sugar

  • ¼ cup brown sugar

  • 1 tsp. baking powder

  • ½ tsp. salt

  • 6 tbsp. unsalted butter, chilled and cut into small pieces

  • ¼ cup boiling water

Directions:

Preheat oven to 425 degrees F (220 degrees C). In a large bowl, combine peaches, ¼ cup white sugar, ¼ cup brown sugar, ¼ teaspoon cinnamon, nutmeg, lemon juice, and flour.

Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

Meanwhile, in a large bowl, combine flour, ¼ cup white sugar, ¼ cup brown sugar, baking powder, and salt. Blend in butter until mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from oven, and cover with topping. Bake until topping is golden, about 30 minutes.


STRAWBERRY SMOOTHIE

Recipe makes 4 cups

Ingredients:

  • 1 banana

  • 2 cups strawberries

  • 1 cup blueberries

  • 6 ice cubes

  • ½ cup orange juice

  • ¾ cup Greek yogurt

  • 1 tbsp. chia seeds

  • ½ tsp. honey (optional)

Directions: 

Place the banana, strawberries, blueberries, and ice cubes into a blender. Pour in the orange juice, yogurt, chia seeds and honey. Puree until smooth.

Strawberry Tips: 

Keep in mind that locally picked strawberries have a much shorter shelf life than the berries in stores that were shipped across the country. These strawberries have a better flavor and texture.  

Here's some tips to keep your berries fresh: 

  • Store berries in a tightly sealed container in your refrigerator as soon as possible.

  • Do not wash or clean your berries until you are ready to use them.

  • Do not stack berries more than a few high to prevent softening.

  • Use berries within three or fewer days.


STRAWBERRIES AND CREAM

Ingredients:

  • 1 pint strawberries

  • 2 cups whipping cream

  • ¼ cup powdered sugar

  • 2 mint leaves

Directions:

 Beat 2 cups whipping cream, ¼ cup powdered sugar and 2 mint leaves at medium speed with an electric mixer until stiff peaks form. Fold in sliced strawberries and serve over pound cake. 

Pick up fresh baked pound cake at The Farm Market Bakery or at Lynette's Cupcakes.


Strawberry rhubarb tart with lemon mascarpone frosting

Executive Chef Thomas Hall
901 Restaurant & Bar 

Yields 1 nine-inch tart or 8 individual small tarts

Ingredients:

Filling:

  • 2 cups Rhubarb, small dice

  • 3 cups strawberries, sliced

  • ¼ cup sugar

  • 1 tbsp. lemon juice

  • ½ tsp. lemon zest

  • 1 ½ tsp. cornstarch

  • 1 tsp cold water

Frosting:

  • ⅓ cup sugar

  • 2 tbsp. lemon juice, fresh

  • Zest of one lemon

  • 1 Mascarpone Cheese

Directions:

To make the filling combine rhubarb, strawberries, sugar & lemon juice together in a sauce pot and bring to a simmer. Simmer for about 6-8 minutes until the rhubarb is tender. Add and mix in the lemon zest until aromatic. In a small bowl combine the cornstarch and cold water to create a slurry for the sauce. While the sauce is simmering, slowly add the cornstarch slurry into the sauce to thicken. Make sure to continually stir while adding the cornstarch to prevent lumps.  Simmer for a 3-5 more minutes to cook out the starch from the sauce (shouldn't have a starchy/flour like feel on the palate).  Once all the starch has been cooked out of the sauce and filling has reached a thicker consistency, reserve and cool.  

To make the frosting whisk the sugar and lemon juice together until incorporated.  Add the cheese and lemon zest and whisk together until light and fluffy.

Once the filling is cooled you can assemble your tart. It is best to assemble closer to the time you are serving to prevent the crust from getting soggy.  If you are making your own tart shell make sure shell has been baked and cooled completely before assembling tart. To finish your strawberry rhubarb tart simply take your cooled tart shell, premade tart shell, or mini/individual tart shells and fill them with the filling. Allow to settle for a few minutes and spread mascarpone frosting over the top to cover. If you are not serving immediately place in refrigerator to help the tart further set.


baked apples with roasted nuts and dried fruit

Excerpted from "Diet Simple: 195 Mental Tricks, Substitutions, Habits & Inspirations" (LifeLine Press, 2011)
www.KatherineTallmadge.com

Serves 4 people

Ingredients:

  • 4 large apples

  • 1 cup water, sweet white wine or apple juice

  • 8 tsp. sugar, brown sugar or maple syrup

  • 1 tsp. cinnamon mixed into the sugar (optional)

  • ½ cup chopped nuts or dried fruit (optional)

Directions:

Peel the top half of the apples and, using a apple corer or melon baller, core the apples. Put about 1” of the water in a baking pan. Place the apples in the pan, blossom end down. Sprinkle about 1 tsp of the sugar in the cavity of the apple and 1 tsp around the top. If desired, stuff chopped nuts and/or dried fruit into the cavity.

Bake uncovered for about an hour, or until apples are very tender. Cool and serve warm or at room temperature, or refrigerate. Serve with sweet or sour cream or yogurt.

About 90 calories each.


seasonal fruit granita

By Katherine Tallmadge, M.A., R.D.
Excerpted from "Diet Simple: 195 Mental Tricks, Substitutions, Habits & Inspirations"(LifeLine Press, 2011)
Katherine Tallmadge, M.A., R.D.
www.KatherineTallmadge.com

The best ice cream in the world can be found in Italy, hands down. But much more typical of Italian fare is granita, the wonderfully fresh, flavored ice that is so refreshing after a meal. Here is a granita you can whip up in a flash, and at any time of the year. If using frozen strawberries, the taste says “fresh” thanks to the helpful addition of orange flavoring. Any seasonal fruit can be used. When pureeing, simply find a juice which matches the flavor. For instance, with peaches, use a peach or apricot nectar.

Serves 8 people

Ingredients:

  • Grated peel and juice of 1 orange (or another matching juice)

  • 2 tsp. orange or other matching liqueur (optional, for adults)

  • 20 oz. frozen sweetened or fresh strawberries, (and/or raspberries and/or blueberries, if desired and in season)

  • 1 tbsp. sugar (optional, if using fresh berries)

  • Optional: 8 mint sprigs

Directions:

Put eight small sherbet dishes (or martini glasses) in the refrigerator to chill. If using fresh berries, place them (along with the sugar, if desired) in the freezer until frozen. Cut the frozen sweetened or unsweetened berries into large-sized chunks and put into a food processor. Add the orange juice, peel, and liqueur. Pulse for about 30 seconds to break up the chunks, then process on high until the mixture is smooth. When the mixture has been pureed, spoon immediately into the chilled dishes and place in the freezer. If the granita has been frozen for more than six hours, remove it from the freezer 10 minutes before serving time. If desired, decorate with the mint sprigs.

(Muffin cup liners can also be used. Fit each one into a cup in the muffin pan and fill to the ¾ level, the frozen ice will expand. Place immediately into the freezer.)

Per serving: 80 calories, 0 grams fat, 20 grams carbohydrate, 2 grams fiber, 0 mg sodium, 0 grams protein


strawberry granita

Excerpted from Diet Simple (LifeLine Press, 2011) by Katherine Tallmadge, M.A., R.D.
www.KatherineTallmadge.com

The best ice cream in the world can be found in Italy, hands down. But much more typical of Italian fare is granita, the wonderfully fresh, flavored ice that is so refreshing after a meal. Here is a granita you can whip up in a flash, and at any time of the year. Even though it is based on frozen strawberries, the taste says "fresh" thanks to the helpful addition of orange flavoring.

Serves 8 people

Ingredients:

  • Grated peel and juice of 1 orange

  • 2 tsp. orange juice, or for the adults orange liqueur

  • 20 oz. frozen sweetened strawberries

  • Optional: 8 mint sprigs

Directions:

Put eight small sherbet dishes in the refrigerator to chill. Cut the frozen berries into large-sized chunks and put into a food processor. Add the orange juice, peel, and liqueur. Pulse for about 30 seconds to break up the chunks, then process on high until the mixture is smooth. When the mixture has been pureed, spoon immediately into the chilled dishes and place in the freezer. If the granita has been frozen for more than six hours, remove it from the freezer 10 minutes before serving time. If desired, decorate with the mint sprigs.

(Muffin cup liners can also be used. Fit each one into a cup in the muffin pan and fill to the ¾ level, the frozen ice will expand. Place immediately into the freezer.)


dark chocolate dipped strawberries

By Katherine Tallmadge, M.A., R.D.
www.KatherineTallmadge.com
“Diet Simple: 195 Mental Tricks, Substitutions, Habits & Inspirations” (LifeLine Press, 2011)

Serves 6 – 8 people

Ingredients:

For the Fondue:

  • ½ cup skim milk

  • 8 oz. semisweet chocolate, finely chopped

  • 1 tsp. vanilla extract

To Serve:

  • 2 qt. whole strawberries (or other seasonal fruit)

  • Long toothpicks or kebab sticks

  • Finely chopped nuts (optional)

  • Santa Lucia Estates Ground Coffee (optional)

  • Granola (optional)

Directions:

Heat the milk in a double boiler. When the milk begins to bubble around the edges, turn off the heat, and whisk in the dark chocolate chips. When melted, mix in the vanilla. Be careful not to burn the chocolate! Keep it on very low heat or in a double boiler. Pour into a fondue pot, keep on low, stirring occasionally. Spear each strawberry or piece of fruit with a long toothpick or kebab stick, and dip into the chocolate. If desired, roll in a bowl of chopped nuts, granola – or for the adults: course ground coffee for “mocha” dipped strawberries. To harden the chocolate, place each chocolate-dipped strawberry separately on parchment paper and let cool.