Dessert Popovers with Citrus Sauce

Ingredients

3 eggs, room temperature
1 cup all purpose flour
3 tbsp sugar
1/2 tsp cardamom
1/4 tsp salt
1 cup milk, room temperature
3 cups fresh fruit, chopped

Citrus Sauce

1-1/2 cups non fat lemon yogurt
4 egg yolks
1/4 cup sugar
1 tbsp lemon zest

Method

  1. To make the sauce, in top of double boiler (or in small bowl) set over simmering water, whisk together yogurt, egg yolks, sugar and lemon zest.
  2. Cook, stirring constantly, until mixture thickens, about 15 to 20 minutes.
  3. Remove from heat and cover with plastic wrap. Chill in refrigerator. Sauce will thicken a bit more in refrigerator.
  4. Pre-heat oven to 400°F (200°C). Generously grease a 12 cup non-stick muffin pan with shortening.
  5. In a large bowl, beat eggs lightly. Add flour, sugar, cardamom, salt, and milk. Beat just until combined and mixture is smooth.
  6. Heat muffin pan in the oven.
  7. Divide egg mixture into hot muffin cups. Fill about 1/2 – 3/4 full.
  8. Bake for about 20 minutes. Reduce heat to 325°F (160°C) and cook for about 15-20 minutes longer, or until deep golden brown.
  9. Remove from oven and tip popovers out of muffin cups.
  10. Fill each warm popover with fresh chopped fruit.
  11. Serve with the Citrus sauce.

Makes 12 servings.

Source: Manitoba Egg Farmers

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Tiramisu

Ingredients

3/4 cup espresso
8 tsp cognac
4 egg yolks
2-1/2 oz sugar
1 vanilla pod
16 oz mascarpone
5 oz sponge fingers
Cocoa powder for dusting

Method

  1. Mix the espresso with the cognac.
  2. Beat the egg yolks and sugar until thick and creamy.
  3. Slit open the vanilla pod and scrape the seeds into the egg mixture. Stir in the mascarpone, a spoonful at a time.
  4. Line a square dish with half of the sponge fingers and sprinkle with half of the espresso.
  5. Spread half of the mascarpone on top, then add the rest of the sponge fingers, sprinkle with the rest of the espresso and cover with the remaining mascarpone cream.
  6. Cover with clingfilm and put into the refrigerator for at least 2 hours. Dust thickly with cocoa before serving.

Makes 4 servings.

Source: Mediterranean Cuisine

Black Sesame Cheesecake

Ingredients

1 tbsp black sesame seeds
1/4 cup honey
1 cup graham cracker crumbs
3 tbsp sugar
3 tbsp butter, melted

Filling

5 (250 g) blocks cream cheese, softened
1 cup sugar
3 tbsp flour
1 tbsp vanilla
1 cup sour cream
5 tbsp black sesame paste (see recipe below)
4 eggs

Method

  1. To make the crust, in a pan over medium heat, toast black sesame seeds for 30 seconds, or until you can smell the toasted sesame.
  2. Pour toasted sesame seeds into a food processor and pulse for 1 minute. The sesame seeds should be well broken down and no big pieces are noticeable.
  3. Pre-heat oven to 325°F.
  4. Mix graham crumbs, sugar and butter into the food processor with sesame seeds, and press crumb mixture onto the bottom of 9-inch springform pan. Bake for 10 minutes.
  5. To make the filling, beat cream cheese, sugar, flour and vanilla in a large bowl with mixer until blended. Add sour cream, sesame paste and mix well. Add eggs, 1 at a time, mixing on low speed just until combined. Do not overmix. Pour over crust.
  6. Bake for 1 hr 10 min at 325°F, or until centre is almost set.
  7. Run a knife around rim of pan to loosen cake. Let cool completely before removing the rim.
  8. Refrigerate for 4 hours before serving.

Makes 1 nine-inch round cake.


Black Sesame Paste

Ingredients

1/4 cup black sesame seeds
1/4 cup honey

Method

  1. Toast sesame seeds in a pan over medium heat for 30 seconds, or until fragrant. Transfer to a food processor and pulse until broken down.
  2. Add honey into food processor, and pulse until thick and creamy.

Source: Chef Aiko Uchigoshi

Tropical Fruit Smoothie Bowl

Ingredients

1 cup fat-free, plain yogurt
1 small banana, sliced crosswise
1/4 cup chopped fresh or frozen papaya and 1/4 cup chopped fresh or frozen papaya, divided use
1/4 cup chopped fresh or frozen mango and 1/4 cup chopped fresh or frozen mango, divided use
1/4 cup chopped fresh or frozen pineapple and 1/4 cup chopped fresh or frozen pineapple, divided use
1/2 teaspoon stevia sweetener (Organic or Natural) or 1 packet stevia sweetener (Organic or Natural)
1 squeeze coconut-flavored liquid stevia sweetener
1 squeeze tropical punch-flavored stevia water enhancer
1 tablespoon fresh, chopped mint
1/4 cup chopped, dry-roasted pecans
4 sprigs fresh mint leaves

Method

  1. In a food processor or blender, process the yogurt, 1/2 of the banana slices, 1/4 cup of the papaya, 1/4 cup of the mango, 1/4 cup of the pineapple, the stevia sweetener, and liquid stevia sweetener in the order listed, for 1 to 2 minutes, scraping the sides as needed. Pour or spoon the mixture into four small serving bowls.
  2. In a separate small bowl, stir together the stevia water enhancer, mint, and remaining banana, papaya, mango, and pineapple. Spoon about 1/4 cup of the fruit mixture on top of the yogurt mixture in each bowl. Top with 1 tablespoon pecans. Garnish each with a sprig of mint.

Makes 4 servings.

Source: American Heart Association

Mediterranean-style Almond Coil Cake

Ingredients

2 cups (250 g) finely ground almonds
2/3 cup (100 g) confectioners’ (icing) sugar + 2 tablespoons extra, to dust
1 large egg white, lightly beaten
1/4 teaspoon almond extract (essence)
1 tablespoon orange-flower or rose water
9 sheets phyllo pastry
1/4 cup (60 g) clarified butter
1 large egg yolk beaten with 1 tablespoon water
1/2 teaspoon ground cinnamon, to dust

Method

  1. Preheat the oven to 350°F (180°C).
  2. Line an 8-inch springform pan with parchment paper.
  3. Mix the almonds and confectioners’ sugar in a large bowl.
  4. Mix in the egg white, almond extract, and orange-flower water to make a pliable paste. Cut into 3 even pieces.
  5. Roll out one piece into a sausage about 18-inches long and 1/2-inch thick. Repeat with the remaining two pieces.
  6. Lay out a sheet of phyllo pastry and brush with butter. Top with a second sheet and brush with butter Repeat with a third sheet.
  7. Place one almond roll 2 inches in from the edge, fold the pastry over, and roll to the end. Brush with butter. Form a coil and place in the center of the prepared pan.
  8. Form two more phyllo rolls and complete the coil in the pan. Brush with the egg yolk mixture.
  9. Bake for 30 minutes.
  10. Turn out onto a baking sheet. Discard the paper and bake for 10-15 minutes until golden.
  11. Dust the center with the confectioners’ sugar and the edges with cinnamon.
  12. Serve warm.

Makes 6 to 8 servings.

Source: Modern Mediterranean Cooking