Epimeles

the Pence family cookbook

Recipes in Category “Dessert”

Orval Creme Brulee

dessert beer

Ingredients

  • 1 bottle of Orval
  • 150 g fine sugar
  • 5 egg yolks
  • 500 mL cream
  • 25 g brown sugar (for top)

Preparation

(Serves four; original recipe was doubled.)

Reduce the beer by half and let it cool. Mix the fine sugar with the egg yolks until the mixture turns white. Add the cream and the beer. Mix well with a whisk. Divide the mixture into the appropriate ramekins. Cook for one hour in an oven at 100C (212F) in a water bath. Let cool in the fridge. Before serving, cover with brown sugar and caramelize it with a small torch.

À l’Ange Gardien, Villers-devant-Orval


Toffee Almond Bars

dessert almond

Ingredients

  • 1 c. (2 sticks) butter, softened
  • 1/2 c. sugar
  • 2 c. all-purpose flour
  • 1 3/4 c. (8-10 oz.) toffee bits (Skor, Heath, etc.)
  • 3/4 c. light corn syrup
  • 1 c. sliced almonds
  • 3/4 c. coconut flakes

Preparation

Heat oven to 350F. Grease a 13x9" baking pan.

Beat butter and suar until fluffy. Gradually add flour, beating until well blended. Press evenly into pan.

Bake 15-20 minutes, or until edges lightly browned. Meanwhile, combine toffee bits and corn syrup in medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (10-12 minutes). Stir in 1/2 c. almonds and 1/2 c. coconut. Spread mixture to within 1/4" of edges of crust. Sprinkle remaining almonds and coconut over top.

Bake an additional 15 minutes, or until bubbly. Cool completely, and cut into bars.


Nonnettes

dessert french

Ingredients

  • 1/2 c. honey
  • 1/2 c. dark brown sugar, packed
  • 3/4 c. water
  • 6 tbsp. butter
  • 3 tbsp. vegetable oil
  • 1 1/2 c. (200 g) all-purpose flour
  • 3/4 c. (80 g) rye flour
  • 1 tbsp. pain d’épices spice blend
  • 1 tsp. ground cinnamon
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tbsp. rum
  • 1 tsp. vanilla extract
  • 2 tsp. orange zest
  • 1 egg yolk
  • black currant jam (or orange marmalade)
  • 3/4 c. powdered sugar
  • 3 tbsp. lemon juice

Preparation

Preheat the oven to 375 F.

In a small saucepan over medium heat, add butter, oil, water, honey, and brown sugar, and stir until melted and smooth. Remove from heat and let cool while preparing dry ingredients.

In a mixing bowl, combine flours, baking soda, baking powder, salt, cinnamon, and spice blend. Stir. Pour the honey mixture into the flour and stir to combine. Add the rum, vanilla, orange zest, and egg yolk, and stir.

Butter the bottoms of a muffin tin. Fill each with batter 1/2 to 2/3 full. Make an indentation and put a teaspoon of jam inside. (Alternatively, half-fill the molds, add the jam, and then add more batter.)

Bake for 12-15 minutes until golden brown and the dough springs back when pressed.

While baking, prepare the glaze by combining powdered sugar and lemon juice in a small bowl. While the nonnettes are still warm and in the molds, spoon the glaze over them, letting the glaze drip down into the molds. Remove when cool.

Daring Gourmet


Tiramisu aux fraises, aux pistaches et à l’orange

dessert strawberry pistachio orange

Ingredients

  • 2 œufs
  • 300g de fraises
  • 2 oranges
  • 250 g de mascarpone
  • 25 cl de crème fraîche à 35%
  • 200 g de biscuits « Cuillers »
  • 80 g de sucre ultrafin

Finition:

  • 200 g de fraises
  • 1 orange
  • 50 g de pistaches décortiquées
  • 2 brins de menthe

Preparation

Lavez et équeutez les fraises, puis coupez-les en morceaux. Pressez le jus des oranges.

Séparez les blancs des jaunes d’oeufs. Fouettez ces derniers avec le sucre, jusqu’à ce que le mélange blanchisse et devienne mousseux. Ajoutez le mascarpone, en mélangeant délicatement au fouet, à la main. Joignez ensuite la crème fraîche fouettée en chantilly; mélangez bien. Montez les blancs neige bien ferme et incorporez-les délicatement à la préparation.

Trempez la moitié des biscuits, un par un, dans le jus d’orange. Rangez-les au fur et à mesure dans le fond d’un plat rectangulaire. Recouvrez-les avec la moitié de la crème et disposez les fraises coupées par-dessus. Surmontez-les d’un deuxième couche de biscuits imbibés de jus d’orange. Nappez avec le restant de la crème, égalisez la surface et couvrez de film fraicheur. Laissez reposer 24h au frigo.

Hachez grossièrement les pistaches au couteau. Pelez l’orange à vif et taillez-la en fines tranches. Lavez, équeutez et coupez les fraises en morceaux. Décorez le dessus du tiramisu avec ces éléments, ajoutez quelques feuilles de menthe et servez frais.

Delhaize


Tarte aux framboises

dessert pie raspberry untested

Ingredients

  • 1 rouleau de pâte brisée
  • 500 g de framboises
  • le jus de 2 citrons
  • 1 blanc d’œuf
  • 1 càs de semoule de maïs
  • 1 jaune d’œuf
  • 50 g de sucre
  • 150 ml d’eau

Preparation

Déroulez la pâte et déposez-la avec le papier de cuisson dans un moule à tarte. Découpez le papier de cuisson superflu.

Piquez le fond, recouvrez de papier de cuisson et parsemez de haricots secs. Faites cuire pendant 15 min au four préchauffé à 200 C. Enlevez les haricots et laissez le moule à tarte refroidir.

Entre-temps, portez l’eau, le jus de citron et le sucre à ébullition. Battez le jaune d’œuf avec 2 càs d’eau et la semoule de maïs. Sans cesser de mélanger, ajoutez ce mélange à l’eau citronnée bouillante. Faites bouillir le tout. Retirez du feu.

Battez le blanc d’œuf en neige et incorporez-le délicatement à la crème de citron encore chaude. Laissez refroidir, versez la crème dans le moule à tarte et recouvrez de framboises. Saupoudrez de sucre glace.

Pâte brisée Delhaize


Raspberry Bars

dessert raspberry untested

Ingredients

  • 1 cup butter, melted
  • 1/2 cup sugar
  • 2 teaspoons almond or vanilla extract or 1 teaspoon of each
  • 1/2 teaspoon salt
  • 2 cup flour
  • 1 cup raspberry preserves
  • 1 cup fresh raspberries divided
  • 8 tablespoons butter, chilled
  • 1/2 cup brown sugar
  • 1/2 cup old fashioned rolled oats
  • 3/4 cup flour
  • 1/4 teaspoon salt
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla or almond extract
  • 3-6 tablespoons milk, as needed

Preparation

Preheat oven to 350 degrees and line an 8x8 inch square baking pan with foil or parchment paper.

In a large bowl combine melted butter, sugar, and extract. Stir together. Add salt and flour and stir. Press dough into prepared pan and bake for 10 minutes.

Stir and gently mash half of the fresh raspberries into the raspberry preserves. Spread filling onto prepared crust. Top with remaining fresh raspberries.

Dice the chilled butter into small cubes. In a medium bowl stir together brown sugar, oats, flour, and salt. Add butter and mash with a fork (or pulse in a food processor!) until coarse crumbs form. Sprinkle over filling.

Bake for 25 minutes. Remove from oven and allow to cool before cutting into bars. While cooling, prepare the glaze by stirring together the powdered sugar, vanilla, and enough milk to make the glaze easily pourable. Drizzle over bars and serve.

Creme de la Crumb


Yule Log

dessert cake

Ingredients

  • 4 large eggs
  • 100g [3.5 oz] caster sugar
  • 65g [2.5 oz] self-rising flour
  • 40g [1.5 oz] cocoa powder
  • 300 ml [1/2 pint] double cream
  • 300 g [10.5 oz] dark chocolate chips/pieces
  • 300 ml [1/2 pint] double cream, whipped
  • powdered sugar, for decorating

Preparation

Preheat the oven to 200C/400F. Lightly grease a 33x23cm/13x9" jelly-roll pan, and line with parchment paper.

In a large bowl, whisk the eggs and sugar using an electric mixer until pale in colour, light and frothy. Sift the flour and cocoa powder into the bowl and carefully cut and fold together, using a spatula, until incorporated. (Be careful not to beat any air out of the mixture.)

Pour the mixture into the lined tin and spread out into the corners. Bake in the middle of the oven for 8-10 minutes, until well risen and firm to the touch, and the sides are shrinking slightly away from the edge of the tin.

Place a piece of parchment bigger than the sheet on your work surface. Dust generously with powdered sugar. Invert the cake onto the paper (poof). Remove the bottom lining piece of paper.

Cut a score mark, 2.5cm/1" along one of the longer edges. Starting with this edge, begin to tightly roll up the sponge using the paper (with the paper still inside). Sit the roll on top of its outside edge, and cool completely.

While the cake is cooling, make the ganache. Heat the cream in a pan, until you can just keep a finger in it. Remove from the heat and add chocolate, stirring until melted. Cool to room temperature, then put in the fridge to firm up.

Uncurl the roll and remove the paper. Spread the whipped cream on top, and re-roll tightly. Cut a quarter of the cake off from the end, on the diagonal, and place the two pieces on a serving plate to look like a log.

Pipe (star tip) or dollop and spread the icing over the cake. Dust with icing sugar.

BBC/Mary Berry


Petty Aunt Pie

dessert pie apple

Ingredients

  • 1 pie crust
  • 3 granny smith apples, peeled and grated
  • 1/2 stick butter, melted
  • 1 1/2 c. sugar
  • 2 tbsp. flour
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 c. milk
  • 2 eggs, beaten

Preparation

Grate apples into deep-dish pie crust. Drizzle with butter. Mix dry ingredients, add milk, then eggs. Pour cream mixture over apples. Bake at 400 F for 10 minutes, then 350 for 30–40 minutes.

PostSecret


Olive Oil Cake

dessert breakfast cake untested

Ingredients

  • 2 cups (250g) all-purpose flour
  • 1 3/4 cups (350g) sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/3 cups (285g) extra-virgin olive oil
  • 1 1/4 cups (305g) whole milk
  • 3 large eggs
  • 1 1/2 tablespoons grated orange zest
  • 1/4 cup (60g) fresh orange juice
  • 1/4 cup (55g) Grand Marnier

Preparation

Heat the oven to 350° F. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)

In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier. Add the dry ingredients; whisk until just combined.

Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.

Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.

Food52


Slow-Roasted Strawberries

dessert breakfast strawberry untested

Ingredients

  • 6 cups (900g) fresh, ripe strawberries
  • 1/2 cup to 1/2 cup plus 2 tablespoons (100g to 125g) sugar, depending on the strawberries’ sweetness

Preparation

Heat the oven to 250° F (120° C). Rinse and hull the berries. Leave any tiny ones whole and quarter or halve the rest so they all cook at about the same rate.

In a nonreactive baking pan that will hold the strawberries closely packed in a single layer, gently toss the strawberries with the sugar, then spread in an even layer.

Roast slowly in the oven, uncovered, for 3 to 6 hours, shaking occasionally but not stirring. If they start to look dry on top, gently flip them over with a wide spatula. They are done when their juices have reduced to a syrup, but not darkened into caramel, and the berries are very jammy but not dry. Store in an airtight container in the refrigerator.

Food52