Desserts

QUEEN OF NAPA
Fast, easy, and the taste and texture is the perfect blend of a chocolate soufflé and a brownie; what could be more delicious? This Queen of cakes can be made a day in advance, and there is no need to refrigerate. This cake really needs nothing but I love in with the bright acidity of strawberries or raspberries.
Serves 12-14

6 ounces of bittersweet chocolate (+62% cacao)
10 tablespoons (5 ounces) unsalted butter, cut into 1” pieces, plus 1 tablespoon for the pan
3 tablespoons (1½ ounces) Napa Port
1 teaspoon vanilla
pinch of fine sea salt
½ cup almond flour/meal*

PEACH and BLACK BERRY GALETTE

This is meant to be eaten the day it is made. Okay you could save a slice for breakfast, after that it will not be fresh. You can have your Pâte Brisée made in advance and your corn meal mixture. Also if you toss your fruit in the sugar too early there may be too much liquid for the cornmeal to absorb.
Serves 8

1Pâte Brisée rolled into a 14+ inch circle, 1/8” thin (see recipe below)
3 pounds unpeeled peaches, with pits removed, in ½1/2 inch slices
1/4 pint blackberries (blueberries, or raspberries)

TANGERINE SORBET
Serves 6

2 cups tangerine juice
2 tablespoons tangerine zest

1 cup filtered or bottled water
3/4 cup granulated sugar
2 ounces Campari
2 tablespoons pistachios, skinned and chopped
Mint leaves for garnish

1. Strain the tangerine juice to remove any pulp.

2. Make the syrup: in a saucepan, bring the water, and sugar to a boil. Stir until sugar is dissolved and simmer 5 minutes. Remove from heat, add zest, cover and let steep for 10 minutes.

Serves 8

Butter to grease pan
1 cup flour
3/4 cup almond flour or meal
Zest of 2 large lemons
2 teaspoons baking powder
Pinch of salt
4 eggs
1 teaspoon vanilla
1 cup sugar
3/4 cup olive oil
3/4 cup almond flour or meal
1 tablespoon Demerara sugar for the top of the cake
Mascarpone cream (see recipe)
Strawberry sauce (see recipe)

1. Preheat oven to 350°F. Line the bottom of an 8-inch (light color metal) cake pan with parchment paper and lightly butter sides.

SANDBAKKEL
Crumbly and buttery sandbakkels can be casual or dressy. Present them upside down on a plate to eat plain or with a dollop of whipped cream and a spoonful of Lingonberry jam for a quick dessert for Christmas dinner. Lingonberry jam is not easy to find, so if you can’t find it, use raspberry jam or another favorite. The sandbakkels can be made several days ahead and you can freeze the dough for a month. Try to find a European butter for the best taste.
Note: Sandbakkels require a special tin available at many cookware and Scandinavian stores.

BUDDHA’S HAND and LEMON VERBENA ICE CREAM
Buddha’s Hand is a in the citron family and is available in the winter. I use it to infuse creams, vodka and syrups, and in buerre blanc, marmalade, “buddhacello” and salad dressing. The Chinese adore it for its fragrance and use it as an amulet to bring prosperity.

Makes about 1 quart

2 cups whole organic milk
6 two- to three-inch zest strips from a Buddha’s Hand (citron) or lemon
10 lemon verbena leaves
1/2 vanilla bean, split lengthwise
1 cup sugar
6 organic egg yolks, from large eggs

Makes 2 9-inch round cakes or one sheet pan 12”x17”x1”

1 package yeast (fresh or dry)
1/2 cup warm water
1 teaspoon plus 1/4 cup granulated sugar, divided
3 1/4 cups flour (divided)
3/4 cup milk (room temperature)
1/4 cup plus 1 tablespoon soft unsalted butter
1 1/2 teaspoons kosher salt
2 tablespoons vegetable oil

6 or 7 peaches, peeled, pitted and cut into slices
1/2 cup brown sugar
1 tablespoon unsalted butter
1 tablespoon cornstarch
1/2 cup /4 ounces Bonne Maman peach or apricot preserves

Makes 1 1/2 quarts
If you close your eyes when you taste this you'd swear it was frozen pumpkin pie. Spice and creamy a perfect ending for a fall meal.

3 large egg yolks
1 1/4 cups sugar, divided
1/8 teaspoon kosher salt
3/4 cup whole organic milk
1 1/2 cups heavy (whipping) cream
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 1/2 cups pumpkin puree

1. In a heavy-bottomed 3-4-quart enamel pan such as Le Creuset, off the heat, whisk together the egg yolks, 1 cup of the sugar, salt, cinnamon, ginger, and cloves.

1 cup sugar
18 ounces (about 2 one-pint basket) organic strawberries
1 tablespoon balsamic vinegar
1 cup whole milk

1. Remove the crown from the strawberries and cut in half . Mix sugar and strawberries together in a bowl and set aside for one hour.

Nothing says you're special like having your own dessert. I love individual desserts they are fun to make and eat! This cake is soaked in a kirsch syrup but you can use any other liquor you have like Grand Marnier, Cognac or rum.
If you want to make it ahead mkae the compote and the syrup a day in advance the day you plan to serve bake the semolina cake.

Serves 8

Cakes
1 cup cake flour
1 cup semolina flour
1 cup sugar
1 tablespoon baking powder
3/4 teaspoon kosher salt
3 large eggs
1 cup whole milk
Grated zest of 2 oranges
1 teaspoon vanilla extract