Tag dessert recipes

A Mother’s Day Treat: Tiny Strawberry Rhubarb Crisps

0 comments By The Kitchen Whisperer Filed in Menus & Recipes Tagged with , , , , , , , , , , , , , May 8th, 2014 @ 1:05 pm

Strawberry Rhubarb CrispMature. Refined. Perfectly sweet, but not overly sweet. When I first came upon this teeny dreamy dessert at our spring recipe testing, it was love at first bite. Actually, my slight obsession with the sweet yet tart flavors of strawberry and rhubarb began early in the baking process. Shiny strawberries teased me with juicy promises, while the bright rhubarb whispered tart nothings. I was sure this crisp recipe would be a great treat for grown-ups. And I was not disappointed.

We’ll be making this fantastic recipe with the mamas and families at our fun Mother’s Day Brunch cooking class in San Francisco this weekend. Why not share this recipe with your mama, too?! If you’re lucky enough to live nearby, you can even whip up a batch for her!

Tiny Strawberry Rhubarb Crisps with Vanilla Bean Whipped Cream Recipe
This recipe can also be found in our dessert recipe library!

Fruit Crisp In Progress

Ingredients
Filling:
4 cups fresh rhubarb, 1/4-inch diced (about 6 stalks or 1 pound)
4 cups fresh strawberries, (about 2 pounds) hulled and quartered, if large
1 cup demerara sugarJuicy Strawberry
2 teaspoons grated orange zest
1 Tablespoon cornstarch
1/3 cup freshly squeezed orange juice
1/4 teaspoon kosher salt
Parchment paper
Mini baking molds and spoons
or ceramic ramekins for a plated dessert

Topping:
1/3 cup all-purpose flour (can sub brown rice flour)
1/2 cup fine cornmeal
3/4 cup packed light brown sugar
3/4 cup old-fashioned rolled oats (not instant)
1/4 teaspoon of kosher salt
1/2 cup cold unsalted butter, cut into 1/4-inch pieces
2 teaspoons vanilla extract

Vanilla Bean Whipped Cream:
1 cup whipping cream
2 Tablespoons confectioner’s sugar
1/2 vanilla bean, scraped or 1/2 teaspoon vanilla extract
Pinch of kosher salt
Mint for garnish if desired

Methods/Steps
Preheat oven to 425°F.

Prepare Filling: Dice the rhubarb into 1/4 inch pieces. Hull and quarter the strawberries. In a bowl, toss fruit with the sugar and the orange zest. Dissolve the cornstarch in the orange juice, then mix into the fruit.

Fill molds: Place baking molds on a parchment lined sheet pan (you can use ramekins, if you prefer). Fill the molds 1/4 full and set aside while preparing topping.

Make Topping: In a large bowl, combine all the topping ingredients and pinch them together with your fingers until mixture resembles coarse sand. Evenly sprinkle topping over mini molds.

Whip Cream: In a medium bowl, beat cream, confectioners’ sugar, vanilla and salt until soft peaks form. Place into a decorative bowl and chill until ready to serve.

Serve: Place the crisps and mini spoons on a decorative platter. Serve the whipped cream on the side. Garnish platter with mint.

Serves/Makes
Makes 25-30 Mini Crisps or 10-12 Full Size Plated Desserts

Recipe created by Parties That Cook® www.PartiesThatCook.com.

Rid Yourself of Summertime Sadness with Raspberry Streusel Bars

0 comments By The Kitchen Whisperer Filed in Menus & Recipes Tagged with , , , , , August 29th, 2013 @ 3:34 pm

Raspberry Streusel BarsI first tried these delicious beauties when Bibby made them for our goodbye to Chef Jen.  That was the first weekend in August, and I’m STILL dreaming about Parties That Cook’s Raspberry Streusel Bars. I’ve decided to just give in, share the wealth, and feature them in this blog post. Make them soon! Your taste buds, stomach, and friends (if you share) will thank you.

Raspberry Streusel Bars
These addictively good bars and other tasty desserts can be found in our Dessert Recipe Library

Raspberry Streusel BarsIngredients
Crust:
3 1/4 cups all purpose flour
1 cup granulated sugar
1 ¼ teaspoons kosher salt
3 sticks unsalted butter (12 ounces), room temperature, cut into 1/2 inch cubes
Parchment paper
Baking spray

Streusel and Filling:
1/3 cup packed brown sugar
3/4 cup rolled oats
3/4 cup pecan pieces, finely chopped
3 Tablespoons butter, room temperature, cut into cubes
1 1/4 cups raspberry preserves
1 pint fresh raspberries or 1 1/2 cups strained frozen fruit (can sub strawberries, blueberries, blackberries)
1 Tablespoon lemon juice
¼ teaspoon kosher salt

Methods/Steps
Make Crust: Preheat oven to 400ºF. In the bowl of a food processor, process flour, granulated sugar, and salt until combined, about 5 seconds. Scatter the butter pieces over flour mixture and pulse until mixture resembles damp sand, about twenty 1-second pulses. Remove 1/3 of crust mixture into medium bowl and set aside. Line a half sheet pan with parchment paper and apply baking spray. Using hands or flat-bottomed measuring cup, firmly press the remaining 2/3’s of the mixture into even layer to form bottom crust. Bake until edges begin to brown, 12-15 minutes.

Prepare Streusel: While crust is baking, add brown sugar, oats, and nuts to reserved crust mixture; toss to combine. Work in the butter by rubbing mixture between fingers until butter is fully incorporated. Pinch mixture with fingers to create pea-sized clumps; set streusel aside.

Make Filling: Combine preserves, berries, lemon juice and salt in small bowl; mash with fork until combined but some berry pieces remain.

Assemble Bars: Spread filling evenly over hot crust; sprinkle streusel topping evenly over filling (do not press streusel into filling). Return pan to oven and bake until topping is deep golden brown and filling is bubbling, 18 minutes. Cool slightly in refrigerator. Using chef’s knife, cut into squares and serve.

Serves/Makes
Makes 48 Squares

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