Gelato Affogato
Gelato Affogato means “drowned” gelato in Italian. A coffee based dessert that consists of a scoop of vanilla gelato topped with a shot of hot espresso. Some people also include a shot of Amaretto or dark rum.
INGREDIENTS
2 Pints Vanilla Gelato (or Ice Cream)
1 Cup Hot Espresso
3 Tablespoons of Amaretto or Dark Rum
Scoop the gelato or ice cream into six small goblets. Stir together the hot coffee and liqueur. Slowly pour the coffee over the gelato and serve immediately. Serves 6
Victoria’s Chocolate Chip Bars
INGREDIENTS
½ Cup Softened Butter
3 Tablespoons Sugar
1 ¼ Unbleached Flour
2 Teaspoons Vanilla Extract
12 Ounces Semi Sweet Chocolate Chips
Preheat the oven to 325° F. Combine the flour and sugar. Using a pastry blender, cut in the softened butter until the mixture resembles fine crumbs and starts to cling. Next, add the vanilla and chocolate chips. With your hands knead until smooth and place in an ungreased 8 inch glass baking dish. Pat the dough down so that it is even. Bake for 25 minutes or until golden brown. Remove from the oven and let cool for 10 minutes on a wire rack. Cut dough into bars while still warm. Let cool another 10 minutes and remove from baking dish to a serving plate. Makes 15
Peach Melba
A classic dessert invented in the late 1800’s by French chef, Auguste Escoffier, at the Savoy Hotel in London. Chef Escoffier invented Peach Melba to honor the Australian soprano, Nellie Melba, who was performing in Wagner’s opera Lohengrin at Covent Garden. Peach Melba combines the two favorite summer fruits peaches and raspberries (raspberry sauce) and is serves with a scoop or two of vanilla ice cream.
INGREDIENTS
Poached Peaches:
3 Cups Water
½ Cup Sugar
Peel of 1 Lemon Removed In Strips
1 Vanilla Bean Split Lengthwise
½ Cup Plus 2 Tablespoons Peach Schnapps
4 Just Ripe (Not Overly Ripe) Peaches
Raspberry Sauce:
2 ½ Pints Fresh Raspberries
½ Cup Sugar
1 Tablespoon Fresh Squeezed Lemon Juice
Vanilla Ice Cream
Nuts Or Fresh Mint Leaves For Garnish (Optional)
For poaching the peaches combine the water, sugar, lemon peel and vanilla bean in a saucepan that is just large enough to hold the peaches with the liquid barely covering them. Bring the mixture to a boil over high heat. Stir to dissolve the sugar. Reduce the heat to low and add ½ cup of the peach schnapps and the peaches. Cover the pan and cook at a very low simmer for 10 to 15 minutes until the peaches are tender when pierced. Remove the peaches from the poaching liquid and place them on a plate to cool. The peaches can be stored, covered, in the refrigerator for up to 3 days. Before serving, cut the peaches in half and remove the pit and carefully peel off the skin and throw away the peach skin. Remove the lemon peels and vanilla bean from the poaching liquid. Throw away the peel and vanilla bean. Place the pan over high heat and reduce the liquid to about ¾ cup to concentrate the flavors. Cool to room temperature and then add the remaining 2 tablespoons of peach schnapps. Store the syrup, covered, in the refrigerator for up to one week. For the raspberry sauce, rinse the berries and place them in a small saucepan with the sugar. Place the pan over a medium heat and cook for 10 minutes until the berries are softened and begin to break apart. Force the berry mixture through a fine mesh sieve and throw away the seeds. Add the lemon juice to the sauce and refrigerate, covered, for up to 3 days. To assemble the Peach Melba dessert, place a scoop of ice cream in a bowl or large goblet. Top with 2 poached peach halves or sliced peaches. Spoon some of the poaching syrup over the ice cream. Next drizzle raspberry sauce over the peaches. Garnish with either chopped nuts or mint leaves. Serve immediately. Serves 4
Old Fashioned Peppermint Ice Cream
In 1810 Peppermint Schnaps was invented by Paris candy maker, Francois Nicolas, to put on ice cream. Apparently, Napolean’s wife, Austrian Marie Louise Duchess of Parma, took the recipe back to Austria where it became popular as an ice cream dessert as well as a drink.
INGREDIENTS
4 Egg Yolks
1 ½ Cups Half & Half
1 Cups Sugar
¼ Teaspoon Salt
2 cups Whipping Cream
4 ½ Teaspoons Vanilla Extract
1 Cup Good Quality Crushed Peppermint Candy Pieces
In a heavy saucepan, whisk the egg yolks, half & half, sugar and salt. Cook and stir over a low heat until the mixture reaches 160° F and coats the back of a metal spoon. Remove from the heat and place the pan in a bowl of ice water. Stir for 2 minutes. Next, stir in the whipping cream and the vanilla. Press plastic wrap onto the surface of the custard and refrigerate for at least 3 hours. If you have time let it refrigerate overnight. Remove from the refrigerator and fill the cylinder of the ice cream freezer 2/3 full. Make sure to refrigerate any of the remaining mixture until ready to freeze. Freeze according to the manufacturer’s directions. Stir in the peppermint candy pieces. Pour into a storage container and place in the freezer 2 to 4 hours before serving. Serves 8
Peach Ice Cream
INGREDIENTS
1 Cup Chopped Fresh Peaches
1 ¼ Cups Sugar
2 Tablespoons Cornstarch
¼ Teaspoon Salt
2 Cups Whole Milk
2 Large Beaten Eggs
1 Tablespoons Vanilla
2 Cups Half & Half
Combine the peaches with ¼ cup of the sugar and chill in the refrigerator. In the meantime combine 1 cup of the sugar with the cornstarch and salt in a medium sized saucepan. Slowly add the milk and to the sugar mixture and cook over a medium low heat. Stir constantly for 20 minutes until thickened. In a separate bowl beat the eggs and then add ¼ cup of the hot milk mixture and whisk. Next add the egg mixture to the saucepan containing the milk mixture and stir. Cook for another 5 minutes. Turn off the heat and add the vanilla and half & half. Stir in the peaches and then freeze in an ice cream maker following the manufacturer’s directions. If you need to do this in batches then go ahead. When done freeze in your freezer until ready to serve. Serves 8
Homemade Vanilla Ice Cream
I love homemade ice cream and vanilla has to be my favorite.
INGREDIENTS
1 Pint Whipping Cream
1 Pint Half & Half
1 Cup Sugar
2 Tablespoons Vanilla Extract
1/8 Teaspoon Salt
Mix all ingredients until the sugar dissolves. Cover and chill until ready to use. Follow manufacturer’s directions to churn and freeze the ice cream. Place in your freezer until ready to eat. Your homemade ice cream will taste so much better than store bought. Serves 8
Strawberry Shortcake
This history of strawberry shortcake began around 1847 in the U.S. The first found recipe was in Miss Leslie’s Ladies New Receipt Book for “Strawberry Cake.”
The “Strawberry Cake” is very similar to what is known, today, as “Strawberry Shortcake.” Forget using the store bought sponge cakes for your Strawberry Shortcake. It is so much better to bake your own!
INGREDIENTS
Biscuits:
½ Teaspoon Salt
3 Tablespoons Sugar
1 Stick Chilled Butter
2 Cups Unbleached Flour
1 Tablespoon Baking Powder
2/3 Half & Half
Filling:
1 Quart Strawberries
1/3 Cup Sugar
Topping:
1 ½ Cups Real Whipping Cream
Rinse the berries under cold water and drain well. Hull and slice the berries and place in a bowl. Sprinkle with the sugar and cover. Let stand at room temperature for 1 hour. Whip the cream and sweeten with 3 tablespoons of sugar until soft peaks form. Cover the whipped cream and refrigerate until ready to serve.
Preheat the oven to 425° F. Move rack to the center. In a food processor combine the flour, baking powder, salt and sugar. Pulse to mix. Cut butter into 8 pieces and add to the mixture. Pulse until the mixture resembles coarse meal, but with a few pea sized chucks of the butter left in the mixture. Transfer the mixture to a large bowl and make a well in the center. With a for stir in the cream just until the doug his moist. Be very careful not to overwork the dough as the dough doesn’t have to hold together well at this point. Let the dough stand for 1 minute. Turn the dough out onto a lightly floured surface and fold the dough over on itself. Knead 3 times until it is holding together and is less sticky. Gently pat the dough into a 6×12 inch rectangle about ¾ inch thick. Cut into 8 (3 inch) biscuits with a floured round cutter. Transfer to a buttered parchment lined cookie sheet. Brush on a little half & half and sprinkle the tops with a bit of sugar. Bake for 10 to 15 minutes until risen and golden brown. Remove to a platter and split each biscuit horizontally with a serrated knife. Butter the hot biscuits and then top with 1/3 cup of strawberry mixture. Replace the tops and top with 1 tablespoon strawberries. Serve with chipped cream for the topping. Serves 8
Chocolate Soufflés
Everyone thinks that soufflés are difficult to make. They are easier than you think plus they make quite an impression. They are great as individual desserts and are beautiful as one large dessert.
INGREDIENTS
1 ¼ Cups plus 3 Tablespoons Sugar
¼ Cup Unbleached Flour
1 Teaspoon Instant Espresso Coffee Crystals
1 Cup Milk
5 Ounces Chopped Unsweetened Chocolate
3 Tablespoons Softened Butter
4 Large Separated Eggs
2 Large Egg Whites
2 Teaspoons Vanilla Extract
¼ Teaspoon Salt
Powdered Sugar
In a heavy 3 quart saucepan combine 1 ¼ cups sugar, the flour and the espresso powder. With a wire whisk, gradually stir in the milk until blended. Cook over medium heat for 1 minute until the mixture has thickened and boils. Remember to constantly stir. Remove from the heat when it hits the boiling point. Next, stir in the chocolate and butter until both are melted and smooth. With the whisk beat in the egg yolks until well blended. Stir in the vanilla and cool until the mixture is lukewarm. Preheat the oven to 350° F. Grease eight 6 ounce ramekins or custard cups or a 2 quart soufflé dish. Sprinkle lightly with the remaining 3 tablespoons of sugar. You will need a large bowl and a mixer on high speed for this next part. Beat the egg whites and salt just until stiff peaks form when the beaters are lifted. With a rubber spatula, gently fold one third of the beaten egg whites into the chocolate mixture. Fold back into the remaining egg whites JUST until blended. Spoon into the prepared ramekins or soufflé dish and bake for 25 minutes until the soufflés have puffed and centers are glossy. Bake 35 minutes for a large soufflé. Dust with powdered sugar and serve immediately. Serves 8
Snickerdoodles
I love Snickerdoodles! It is a tie between Peanut Butter Cookies and Snickerdoodles. Here is a super easy recipe.
INGREDIENTS
1 Cup Softened Butter
1 Cup Sugar
¼ Teaspoon Baking Soda
¼ Teaspoon Cream of Tartar
1 Large Egg
1 Teaspoon Vanilla Extract
1 ½ Cups Unbleached Flour
2 Tablespoons Sugar
1 Teaspoon Ground Cinnamon
In a medium mixing bowl beat the butter with an electric mixer for 30 seconds. Add the sugar, baking soda and cream of tartar. Beat until combined and scrape the sides of the bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and chill the dough for 1 hour. Preheat the oven to 375° F. Combine the 2 tablespoons of sugar and cinnamon. Shape the dough into 1 inch balls. Roll the balls in the cinnamon sugar mixture to coat. Place 2 inches apart a baking sheet line with parchment paper. Bake 10 minutes or until edges are golden. Remove from the oven and transfer to a wire rack to cool. Makes approximately 36 cookies
Pastel Tres Leches
INGREDIENTS
1 ½ Cups Unbleached Flour
1 Teaspoon Baking Powder
½ Teaspoon Salt
6 Eggs
1 Cup Sugar
4 Teaspoons Vanilla Extract
14 Ounces Sweetened Condensed Milk
12 Ounces Evaporated Milk
3 Cups Heavy Cream
2 Tablespoons Sugar
Optional Fresh Fruit
Preheat the oven to 350° F. Grease a 9×3 inch spring form pan. In a medium bowl sift the flour, baking powder and salt together. In a separate medium bowl mix (with a mixer) the eggs and sugar together. Beat on high for 5 minutes. Reduce the speed and add the water and one teaspoon of the vanilla. Mix well. Gently fold the flour mixture into the egg mixture. Pour the batter into the spring form pan and bake for 35 to 45 minutes by placing the cake in the center of the oven. The cake should be firm in the center and starts to pull away from the sides of the pan. Remove from the oven and cool on a wire rack for 15 minutes. Place a plate over the cake and turn upside down to remove the cake from the pan. Next gently place the cake right side up onto your serving dish.
To serve make sure your platter has a lip to hold in the milk. In a bowl, mix together the evaporated milk, the condensed milk, 1 cup of the heavy cream and 2 teaspoons of vanilla. Using a long tooth pick, ice pick or skewer, poke holes all over the cake. The holes will allow the cake to absorb more of the milk. Slowly pour or spoon the milk mixture all over the cake and allow it time to soak in before adding more milk. Refrigerate. When ready to serve the cake, place the 2 cups of whipping cream in a chilled mixing bowl and begin mixing on medium. Add one teaspoon of vanilla and sugar one tablespoon at a time. Beat on high until stiff peaks form. Spread the whipping cream generously on the top of the cake. Garnish with sliced fruit if you like. Serves 8
