Dessert

Looking for a sweet treat for my sweetheart can be a little tricky if you don’t want cookies, pastries, etc. around the house.  Instead of desserts sitting around the house they typically find themselves sitting on my thighs! 

Let me offer this wonderful dessert that can be served in 10 minutes or less.  That makes this not only a healthy option, but a wonderful alternative to a laborious pie.  The grilling makes the sugar in the fruit begin to caramelize and tastes like an individual serving of summer. 

This Labor Day weekend we took advantage of all that DuPage County, IL has to offer.  We are blessed with a tremendous amount of things to do around here that are absolutely free.  For instance, we visited Kline Creek Farm which is a farm that has been restored to reflect the 1890s.  They have animals, a tour of the farm house, and harvest their own honey.  I of course had to take a jar of the honey home for my own immediate consumption.  As you probably already aware, honey is a natural antiseptic and can be used as a natural remedy to allergies.  Keep your local honeybees employed!  Buy local!

Here are a few shots of our Labor Day weekend: 

Now on to the most wonderful treat that only summer can offer:

GRILLED NECTARINES

• nectarines – halved, and pitted
• honey – local and oh so wonderful

Place nectarine halves onto preheated grill.  Flip once when grill marks appear.  Grill on the opposite side, and remove from heat once grill marks appear.  Drizzle with honey and relax…dessert is done! 

We can always use a moist, delicious, and oooohhhh so easy banana bread recipe, and here it is!  If you don’t have the blueberries you could easily substitute blackberries, raspberries, or just skip the berries altogether.  This would make an especially lovely French toast too.  Just sayin’. 

These are Kyle’s final days before Ironman Louisville next weekend and I’m happy to make some treats to keep him going.  Good luck #540 we’ll be cheering you on!! 

This recipe is an adaptation of my friend (and fellow TriWidow) Jorien’s post from triwidows.com.  Her recipe certainly didn’t need any messing with, but I couldn’t resist the urge to throw in some blueberries.  It turned out beautifully thanks to Jorien who originally used dates and walnuts which sounds fantastic, but alas I had neither of those items on hand.  Perhaps she’s a future food blogger in the making? 

Triwidows.com is a social networking site for triathlete supporters that I started recently.  I’d love if you stopped by to check it out! 

BANANA BLUEBERRY BREAD

• 3 large ripe bananas
• 2 pastured eggs - beaten
• 1/3 cup honey - go local keep the bee population employed!
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• ¼ teaspoon cinnamon
• ¼ cup blueberries

Preheat oven to 325°.  Mash the bananas and mix them with the beaten eggs. Stir in the honey, flour, baking powder, salt, cinnamon, then delicately fold in the blueberries. Put the mixture in a buttered baking tin (ideally a glass one).

Put the baking tin in the oven for about 35 minutes in a 325° preheated oven, or until toothpick inserted in the center comes out clean. Let the bread rest for 5 minutes before removing it to cool further.  Enjoy with copious amounts of local honey (to ward off allergies of course). 

I have been making variations of this recipe for several years.  This is an adaptation of the May Clinic's Cookbook, Three-Grain Raspberry Muffins.  They are sooo wonderful.  It is a fabulous cookbook that I enjoy and turn to often. 

Just tell your family this recipe only made 8 muffins.  I won't tell them otherwise.  If you really want a sinful treat, slather them with honey butter when they are still warm.

A few months back I posted a recipe for Whole Wheat Oatmeal Raisin Muffins if you would like to see another related recipe. 

THREE GRAIN MIXED BERRY MUFFINS (12 MUFFINS)

• ½ cup rolled oats
• 1 cup 1% low-fat milk or plain soy milk
• ¾ cup all-purpose flour
• ½ cup cornmeal, preferably stone-ground
• ¼ cup wheat bran
• 1 tablespoon baking powder
• ¼ teaspoon salt
• ½ cup dark honey
• 3 ½ tablespoons canola oil
• 2 teaspoons grated lime zest
• 1 pastured egg, lightly beaten
• 2/3 cup raspberries - I used ½ frozen raspberries, ½ frozen blueberries

Preheat oven to 400°F.  Line a 12-cup muffin pan with paper or foil liners (foil removes easier).

In a large microwave-safe bowl, combine the oats and milk. Microwave on high until the oats are creamy and tender, about 3 minutes.  Set aside.

In a large bowl, combine the flour, cornmeal, bran, baking powder, and salt.  Whisk to blend.  Add the honey, canola oil, lime zest, oats mixture, and egg.  Beat just until moistened but still slightly lumpy.  Gently fold in the raspberries.

Spoon the batter into the muffin cups, filling each cup about two-thirds full.  Bake until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean, 16-18 minutes.  Transfer the muffins to a wire rack and let cool completely. 

January marks my first month participating in a "Daring Bakers Challenge".  I had a great time, and hope you enjoy what I came up with!

This month's challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

Following is a recipe taken from a book called "The Chocolate Book", written by female Dutch Master chef Angélique Schmeinck.

TUILES

Yields: 12 leaves/ 4 stems (leaves are just an example)
Preparation time batter 10 minutes, waiting time 30 minutes, baking time: 5-10 minutes per batch

65 grams / ¼ cup / 2.3 ounces softened butter (not melted but soft)
60 grams / ½ cup / 2.1 ounces sifted confectioner's sugar
1 sachet vanilla sugar (7 grams or substitute with a dash of vanilla extract)
2 large egg whites (slightly whisked with a fork)
65 grams / 1/2 cup / 2.3 ounces sifted all purpose flour
1 table spoon cocoa powder/or food coloring of choice
Butter/spray to grease baking sheet

Oven: 180C / 350F

Using a hand whisk or a stand mixer fitted with the paddle (low speed) and cream butter, sugar and vanilla to a paste. Keep stirring while you gradually add the egg whites. Continue to add the flour in small batches and stir to achieve a homogeneous and smooth batter/paste. Be careful to not overmix.
Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes to firm up. (This batter will keep in the fridge for up to a week, take it out 30 minutes before you plan to use it).

Line a baking sheet with parchment paper or grease with either butter/spray and chill in the fridge for at least 15 minutes. This will help spread the batter more easily if using a stencil/cardboard template such as the leaves. Press the stencil on the bakingsheet and use an off sided spatula to spread batter. Leave some room in between your shapes. Mix a small part of the batter with the cocoa and a few drops of warm water until evenly colored. Use this colored batter in a paper piping bag and proceed to pipe decorations on the wings and body of the butterfly.

Bake leaves in a preheated oven (180C/350F) for about 5-10 minutes or until the edges turn golden brown. Immediately release from bakingsheet and proceed to shape/bend the cookies in the desired shape. These cookies have to be shaped when still warm, you might want to bake a small amount at a time or maybe put them in the oven to warm them up again. (Haven't tried that). Or: place a bakingsheet toward the front of the warm oven, leaving the door half open. The warmth will keep the cookies malleable.

If you don't want to do stencil shapes, you might want to transfer the batter into a piping bag fitted with a small plain tip. Pipe the desired shapes and bake. Shape immediately after baking using for instance a rolling pin, a broom handle, cups, cones....

GRAPEFRUIT SORBET (4-1 CUP SERVINGS)

The color was of pale muskmelon, and tasted like an orange Julius.  Absolute heaven, but frozen. 

• 2 grapefruits - juiced - yielded about 1-1/2 cup
• 1 orange - juiced - yielded about a ½ cup

SIMPLE SYRUP

• 1 cup water
• 1 cup sugar

The night before the big freeze I put the freezer bowl in the freezer, and the airtight dish that was going to contain the sorbet. 

Place juice in airtight container and store at least 8 hours in refrigerator to chill completely.

CRANBERRY ORANGE SORBET (4-1 CUP SERVINGS)

So...I got an ice cream attachment for Christmas!  I knew you would be jealous!  Thanks Mom H!  This was my first attempt to make something with it and it turned out wonderfully.  It was the perfect balance of tart and sweet.  Next time I will put some orange zest in just before I prepare the batter.  Please follow your ice cream maker's instructions to make modifications as necessary.

• 4 cups cranberries - washed, and picked over
• 1 orange - juiced - yielded about a ½ cup

SIMPLE SYRUP

• 1 cup water
• 1 cup sugar

The night before the big freeze, I put the freezer bowl in the freezer, and the airtight dish that was going to house this glorious stuff when all was said and done.

In a food processor add whole cranberries and orange juice.  Combine until pureed and smooth.  Now comes the tedious part.  Strain the cranberry orange sauce into a small bowl with a lip, discard the pulp.  Continue this process until all juice is extracted.  This process yielded just over 1 cup for me, and my husband/ sous chef.  Place juice in airtight container and store at least 8 hours in refrigerator to chill completely.

For the simple syrup add the water and sugar to a small sauce pan and bring to a boil over medium-high heat.  Stir occasionally, and cook until sugar is completely dissolved, about 10 minutes.  Remove from heat and place in an ice bath until chilled.  Place in an air tight container, and put in refrigerator for the next day. 

Day 2 - set up ice cream maker according to manufacturer directions.  Add cranberry juice and 1 ¼ cup simple syrup to freezer bowl.  Mix for about 11 minutes or until desired consistency has been reached.  Place immediately in chilled storage bowl, and freeze (you put this in the freezer last night).  Wait at least 2 hours for flavors to combine before serving.  Use any leftover simple syrup for mixed drinks.  Well?...you have to use it up right?  Waste not, want not?  OK, do whatever you want with the stuff.