This classic blueberry cobbler recipe is a wonderful way to use healthy fresh berries. The perfect dessert recipe for summer dinners.
…
Chocolate Espresso Pots du Creme
Strawberry Almond Sundae
Created by: Chef Keith Snow
Description:
Kids love this dessert! . . .
Ingredients:
1 package (3.4 ounces) instant vanilla pudding mix
2 cups nonfat milk
1/4 teaspoon almond extract (optional)
2 pint baskets California strawberries, stemmed and sliced
2 tablespoons sugar (or to taste)
1 1/2 cups amaretti (almond cookie) crumbs
Mint sprigs
Directions:
1. In bowl, prepare pudding mix with milk as package directs, mixing in the almond extract; cover and refrigerate.
2. Sweeten strawberries with sugar; spoon about 1 tablespoon into each of six 8-to-10-ounce stemmed glasses. Layer each with 3 tablespoons cookie crumbs and 1/3 cup pudding.
3. Top with the remaining strawberries and crumbs, dividing equally. Garnish with mint sprigs. Makes 6 servings.
Sorbet Recipe: Champion Juicer
Created By: Chef Keith Snow
Description:
This is a great way to make a delicious ice cream without using a traditional ice cream maker.
Ingredients:
1/2 gallon whole milk,(raw if possible) or use heavy cream.
1 vanilla bean or 1 tsp good vanilla extract (specialty store)
1 cup sugar
1 pint fresh Strawberries, or other berry, (freeze them yourself!)
5 egg yolks from pastured hens
Directions:
1. In a heavy bottomed non-reactive pot or Dutch oven heat milk over low heat until scalded, DO NOT BOIL!! Scalded is just little bubbles around the sides of your pot.
2. Remove from heat then temper the egg yolks (see below)
3. Add the tempered egg mixture, sugar and vanilla back in, return to heat and cook for 5-10 minutes, stir often, until it starts to thicken.
4. Pour mixture through a fine strainer into a shallow baking dish like a Pyrex rectangle baking dish. Place in freezer.
5. Every 2-3 hours use a fork and scrape the mixture a bit.
When frozen solid, take out of freezer and let sit for about 20 minutes until it starts to melt. Break up into chunks or pieces and run it through the Champion juicer with the sorbet system in place.
6. Alternate frozen strawberries with chunks of frozen ice cream base until all is processed.
7. You may return to the freezer for a harder ice cream or enjoy it soft like a sorbet.
Chef’s Note: A frozen banana is a nice addition. Or omit berries and mix in chunks of dark chocolate after processing and you have a chunky monkey style sorbet. Make sure the banana is included in this alternative recipe.
Tempering: This is a cooking technique that describes how a hot liquid is added to another mixture, usually egg yolks without scrambling them. In a separate bowl add egg yolks, then add a cup of the hot mixture ,quickly whisk for 20 seconds, then repeat 2 more times before adding the tempered eggs back to the hot milk.
* Freeze all Champion juicer parts before making the ice cream.
Mango Creme Brulee
Created By: Chef Keith Snow
Active Time: 25
Total: 50 minutes
Description:
Learn how to make a delicious twist on the classic French dessert by adding sweet mango. This luscious dessert is easy to make with this tried and true recipe.
Ingredients:
2 cups organic heavy cream
1 whole vanilla bean
1 whole flesh of an organic mango
1/2 cup sugar
6 organic or farm fresh eggs yolks
Directions:
1. In a sauce pot add cream, vanilla beans and split pods.
2. Place over medium heat until lit scalds, just under the boil. Watch so it does not boil over!
3. Meanwhile, peel the mango and remove the pit as per video. Dice up mango and set aside.
4. Place a few pieces of mango into each custard cup or ramekin.
5. Tempur the egg yolks by adding a bit of hot cream then whisking, repeat twice, then add all cream to egg mixture.
6. Fill custard cups that should be in a large pan, add hot water and fill halfway up the sides of the custard cups.
7. Place in a preheated 325-degree oven for 35 minutes or until the custard are just set but still giggling slightly. Cool for 20 minutes, then refrigerate until well chilled…
8. Dust the surface of each brulee cup with 1 tsp sugar. Place under broiler or use a blow torch to brulee the tops which means to slightly burn the sugar so it gets brown.
Poached Pears
Poached pears are so simple to make yet everyone thinks they are amazing and elegant. Give this a try today it has amazing flavor and plate presence….
Chocolate Crepes
Crepes are very thin pancakes that can be used for so many different recipes. I like to take a flavored pastry cream and layer about ten crepes with the pastry cream, refrigerate for a few hours and cut it like…