INDIVIDUAL APPLE AND CRANBERRY RUGELACH CRUMB PIES
2 cups all purpose flour
1 cup (packed) brown sugar
1 cup Crumbled Balducci's cinnamon Rugelach
1 ½ tsp ground cinnamon
1 stick chilled unsalted butter, cut into small pieces
12 large Granny Smith apples, peeled, cored, cut into 3/4-inch pieces (about 5 cups)
2 lbs fresh cranberries
Juice of 1 lemon and its zest
1 ½ cups sugar
2 tsp cornstarch
Vanilla ice cream
Pre-heat oven to 350°
1. For the topping mix first 4 ingredients in medium bowl. Add butter; rub in with fingertips until mixture resembles coarse meal. Set aside.
2. To make the filling, toss apples, cranberries, lemon juice and zest, sugar and cornstarch in large bowl until well blended.
3. Transfer apple-cranberry filling to small pie tins, mounding in center. Sprinkle topping over pie. Set pies on baking pans. Bake until apples are tender, juices bubble thickly and crust is golden, about 1 hour 10 minutes. Transfer to rack. Cool 15 minutes. Serve warm with vanilla ice cream.
DARK CHOCOLATE-CHILI FONDUE
12 oz Dark chocolate chips
1/2 cup heavy whipping cream
3 tablespoons sweetened condensed milk
2 tablespoons butter
1 tablespoon sugar
1 teaspoon ground ancho chili pepper
3/4 teaspoon ground cinnamon
1/4 teaspoon plus 1/8 teaspoon cayenne pepper
1 teaspoon vanilla extract
Maraschino cherries with stems, sliced bananas, fresh strawberries, dried apricots, dried figs, ladyfingers and/or cubed miniature croissants
1. In a small heavy saucepan, melt chocolate with cream, milk, butter, sugar, chili pepper, cinnamon and cayenne. Remove from the heat;
stir in vanilla.
2. Transfer to a small fondue pot and keep warm. Serve with dippers of your choice.
CINNAMON SUGAR MANDEL BREAD
1-1/4 cup cake meal
1 cup potato starch
1 tsp salt
1 cup sugar
1 cup oil
1 cup semisweet chips
1. Mix cake meal, starch and salt. Beat eggs and sugar and oil. Add to dry mix, add chips, let stand 20 minutes. Divide into 2 loaves.
2. Bake 350 degrees 25-30 minutes. Lower oven to 325 degrees F. Cut, turn on side and sprinkle with cinnamon sugar. Bake for 5 minutes, turn, sprinkle other side, and bake for another 5 minutes.
1 cup heavy cream
1/4 cup confectioner's sugar
1 tsp almond extract
1 tbls almond liqueur
Whip the cream, sugar, extract and liqueur in the chilled bowl of an electric mixer until stiff peaks form. Chill until serving.
2 egg whites
1/2 tbls vanilla extract
1/2 tbls water
1 pound pecan halves
1 cup sugar
1 tbls cinnamon
1/2 tsp salt
1. Preheat oven to 250 degrees. Line a baking sheet with parchment paper.
2. In a gallon sized freezer bag mix together the egg whites, vanilla extract, and water. In a separate gallon sized freezer bag mix together the sugar, cinnamon, and salt. Add pecans to the bag with the egg white mixture. Seal the bag and shake around the pecans until they are evenly coated.
3. Transfer the coated pecans to the bag with the sugar mixture. Seal the bag and shake around until the pecans are evenly coated with the sugar mixture. Spread the pecans on the prepared baking sheet. Bake for one hour, stirring every 15 minutes. Cool completely before serving.
STRAWBERRY AND BLUEBERRY CRUMBLE WITH
1 lb fresh strawberries, tops removed and quartered
1 lb blueberries
1/4 cup sugar
1 tbls cornstarch
1 cup plus 4 cups crisp topping, recipe follows
1 cup all-purpose flour
1 cup sugar
2 cups chopped toasted nuts such as; walnuts, pecans, or almonds
3 cups crushed gingersnaps
2 sticks of unsalted butter, cubed and chilled
Basil whipped cream:
1 cup heavy cream
3-4 tbls sugar
Preheat oven to 350 degrees F.
1. Place the flour, sugar, nuts and gingersnaps into a large mixing bowl and combine. Work the butter into the dry ingredients with your hands until it is crumbly.
2. Toss strawberries and blueberries with sugar, cornstarch and 1 cup of the crisp topping into a medium mixing bowl and stir to combine. Divide the mixture evenly between 12 ramekins. Top each ramekin with the remaining crisp topping.
3. Place the ramekins on a sheet pan and bake on the middle rack of the oven for 30 to 35 minutes or until the fruit is bubbling and the topping is browned. Allow the crisps to cool for 15 minutes before serving.
4. Whip cream with sugar until stiff peaks are formed.
5. Serve with baked crisp.
CITRUS INFUSED STRAWBERRIES
1 lb fresh Strawberries, stems removed and cut into quarters
1 tbs fresh lemon juice
1/2 tsp fresh lemon zest
2 tbs sugar
1 tbs Grand Marnier or Triple Sec
Pinch of salt
1 tbs minced fresh mint
1 cup fresh whipping cream
2 tsp sugar
1/4 tsp vanilla extract
1. In a stainless steel bowl combine lemon juice, lemon zest, sugar, Grand Marnier and salt.
2. Gently toss with prepared strawberries. Leave to marinate for at least 30 minutes.
3. Whip cream with sugar and vanilla extract until soft peaks are formed.
4. Serves marinated strawberries in bowls and top with whipped cream and garnish with fresh mint.
4 Nectarines, peeled, cut in half remove pits
4 tbls butter
1/4 tsp salt
1 tsp lemon Juice
1/3 cup sugar
1 tsp cinnamon
Preheat oven to 400-degrees.
1. Heat an oven-to-table sauté pan. Add butter, sugar, lemon juice and salt and bring to a boil. Add nectarines, cut side down. Place in the oven and roast uncovered for 10-12 minutes. Remove from oven, turn nectarines and return to the oven and continue to roast 10-12 minutes or until nectarines are golden brown and syrup is amber.
2. Remove nectarines from oven, sprinkle with cinnamon. Cool nectarines slightly and serve over optional vanilla ice cream.
2 Sticks Sweet Butter
2 Cups All-Purpose Flour
1/4 Cup Fine Granulated Sugar
1/2 Teaspoon Salt
1/4 Cup Ice Water
3-4 Cups Mixed Berries, Strawberries, Blueberries and Raspberries
2 Tablespoons Cornstarch
2-3 Tablespoons Granulated Sugar
8 Ounces Mascarpone Cheese
1/2 Cup Confectioners Sugar
Zest of One Orange
2-3 Tablespoon Cream or Milk
Preheat oven 400 Degrees F.
1. In a processor combine butter, flour, sugar and salt, pulse to combine or until the butter particles are the size of small peas. Add ice water all at once and process until just starting to form a mass. Turn onto a floured surface and shape dough into a 6-7 inch disk. Wrap and refrigerate.
2. In a bowl combine cornstarch and sugar, mix well. Add berries and toss to coat.
3. Lay parchment onto a work surface and sprinkle liberally with confectioner's sugar. Roll dough into a free-form circle 12-14 inches round. Slide dough onto a cookie sheet.
4. Fill the center with prepared berries. Raise the dough borders to enclose the sides of the fruit, letting each piece gently rest over the next fold. Be careful not to mash the fruit.
5. Bake tart 25-30 minutes or until dough is golden brown. Cool tart and sprinkle with confectioners sugar.
6. Combine all ingredients and mix well. Use as directed above. Serve warm with sweetened mascarpone.
4 cups diced Balducci's Panetone, fresh or leftover
2 egg yolks
3/4 cup canned pumpkin puree
1/2 cup sugar
1/2 cup maple syrup
3/4 cup half and half
3/4 cup heavy cream
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
zest of one orange
3 apples, cored, peeled and diced (Braeburn or Winesap)
2 Tablespoons unsalted butter
1 Tbs. light brown sugar
pinch of salt
3/4 cup toasted chopped pecans (optional)
Serve with whipped cream drizzled with maple syrup.
Heat the oven to 325 degrees F.
1. Place the bottom of a broiling pan in the oven and add water to 1 inch depth. Butter a 9 x 13 inch Pyrex pan.
For the apples:
2. In a sauté pan over medium heat, melt 1 Tablespoon unsalted butter. Add brown sugar, apples, salt and cinnamon and saute until soft and golden brown, about 10 minutes.
For the custard:
3. In a non-reactive bowl, whisk together eggs, egg yolks, pumpkin puree, nutmeg, and maple syrup. Add orange zest, heavy cream and half and half; mix thoroughly.
4. Arrange panetone pieces over the bottom of the pan, overlapping slightly. Spread the apples over the panetone and add the custard. Sprinkle with the optional pecans.
5. Add apples and custard, tossing to completely incorporate.
6. Place in water bath and bake for 35-45 minutes, checking for doneness after 35 minutes, by inserting a knife in center. If the knife comes out clean, it is done.
GRILLED PEACHES WITH LEMONY & MINTY MASCARPONE
1 just ripe peach
EVOO to brush
1/2 cup mascarpone cheese
1 tsp lemon zest
2 tsp chopped fresh mint
Kosher salt and freshly ground black pepper
Mint sprigs to garnish
1. Season peaches with salt and pepper and brush with a thin film of oil
2. Grill cut side down (medium high) for about 3 minutes or until the peaches begin to char and soften
3. Place peaches on platter
4. Mix together the mascarpone, lemon, cinnamon, chopped mint, and a pinch of black pepper
5. Drizzle cheese mixture over peaches, slightly filling cavities
6. Garnish with mint sprig
GRILLED PEACHES WITH SWEET MINT MASCARPONE
6 yellow peaches
2 tbsp canola oil
3/4 cup mascarpone cheese
1 tbsp mint leaves, finely chopped
1 tbsp Balducci's Hay Day Honey Bear
1 tsp Balducci's Ground Cinnamon
Zest of 1 lemon
Salt and pepper to taste
Pan spray as needed
12 whole mint leaves
1.Preheat the grill to medium-high.
2.Mix the mascarpone with the mint, honey, cinnamon and lemon zest. Set aside until ready to serve.
3.Slice the peaches in half and remove the pits. Brush the peaches with canola oil. Season lightly with salt and black pepper.
4.Spray the grill well with pan spray.
5.Place the peaches, flesh side down, on the grill. Grill for 3-4 minutes, until slightly marked and softened.
6.Remove the peaches from the grill and place on a platter. Fill the cavity of each peach with a tablespoon of the mascarpone mix. Garnish the top of each peach half with a mint leaf. Serve immediately.
CREPES WITH VANILLA ICE CREAM & CHOCOLATE SAUCE
1 1/3 cup milk
2 tablespoons unsalted butter, melted
1 cup all-purpose flour
1 tablespoon granulated sugar
1 pinch salt
For Chocolate Sauce:
1 cup semisweet chocolate bits
3/4 cup heavy whipping cream
1 teaspoon vanilla
1 pint vanilla ice cream
confectioners sugar for dusting
1. In a large bowl, beat eggs slightly. Add milk, melted butter, flour, sugar and salt. Whisk until mixture is smooth.
2. Preheat a crepe pan or medium-sized skilled over medium heat and brush lightly with butter. Using a small ladle, spoon batter into the pan and quickly swirl the pan from side to side until the batter covers the entire bottom of pan. Cook for 1 to 2 minutes, or until the crepe is set. Loosen edges with a spatula and turn the crepe over, cooking for another minute or until lightly browned. Remove from pan. Repeat the process using the remaining batter, greasing the batter each time.
For Chocolate Sauce:
In a small saucepan, over medium heat, combine the chocolate bits, cream and vanilla. Cook for 5 minutes, stirring constantly, or until the chocolate is melted and the sugar is dissolved. Remove from heat source.
Fold the crepes into quarters and arrange 2 crepes on each dessert plate. Place a small scoop of ice cream inside each crepe, drizzle with warm chocolate sauce and dust with confectioners sugar.
MOELLEUX AU CHOCOLATE (CHOCOLATE LAVA CAKES)
1 cup butter (plus extra for greasing molds)
8 ounces dark baking chocolate
6 eggs (room temperature)
1 1/4 cup sugar
1 cup all-purpose flour
1. Preheat oven to 350 degrees F. Using a pastry brush, completely coat the inside of 8 ramekins or custard cups with melted butter.
2. Place the chocolate and butter in the top of a double boiler and melt over simmering water, stirring frequently. Set aside to cool slightly.
3. In a medium bowl, using a hand held mixer, beat the eggs and sugar together until light and airy, or about 2 minutes. Beat in the melted chocolate mixture and flour, mixing until completely blended.
4. Pour the mixture into the prepared ramekins and bake for 10 to 12 minutes. Remove from oven and allow to cool slightly. Run a knife along the edge of the molds and turn out onto dessert plates.
These can be made ahead of time and refrigerated to bake later. Bring them to room temperature before baking.