Posts from the ‘Desserts’ Category

FABULOUS PUMPKIN DESSERTS

As promised, here is the post on that autumn icon and Thanksgiving co-star, Pumpkin. I limit this post to desserts because, though winter squash recipes are interchangeable as to the squash meat, pumpkin is the only one with flesh I processed into canned puree, perfect for desserts. For soup, side and entrée pumpkin dishes, see my post for Oct. 27, 2022.

Pumpkin is unique in its own right and not just because it’s the only food to have become the traditional of an entire season, including 2 holidays. Though grouped with the winter squash, it’s really a late summer fruit, because its seeds are sown in spring. Although a table food for thousands of years in its native lands, it’s the only large squash grown globally, especially in Europe, for hundreds of years but as animal odder, not table food. You’d be hard pressed to find a European chef who can cook winter squash. Finally, only pumpkin seeds, Pepitas, are valued as a nutritional food in themselves.

The recipes below are a sampling of a rather large collection of pumpkin desserts recipes I’ve been posting before Thanksgiving for years. To find more, including James Beard’s Pumpkin Cake, Harvest Bread, Peach Pumpkin Cake, Pumpkin-Fruit Loaf, ad Pumpkin Cheesecake Cupcakes go to  Sept. 15, 2020, Nov. 8, 2018,  Oct. 28,2015,  Oct. 2, 2014.  As for those who are not fond of pumpkin, simply want a change or to offer seasonal options with the holiday dinner, check out Fall Fruit Desserts Oct. 13, 2022, or options to pumpkin Oct.31, 2019 and Nov. 17, 2016.

RECIPES

Roasted Pumpkin Seeds
Seeds from one large pumpkin
Cooking spray
Salt
Cumin and/or Chili powder – option
Cinnamon and/or sugar – option
Cajun seasoning – option
Old Bay Seasoning – option
Pull the seeds out of the pumpkin and rinse them clean in a colander, under cold running water; pat dry with paper towels. Spray a cooking sheet with the oil, lay out the seeds and lightly spray the tops; sprinkle with seasoning of choice. Place in a Preheated 300 deg. oven and roast for 30 min, stirring at 10 min intervals to cook evenly and prevent burning. Toss in a bowl and correct seasoning. Allow to cool completely. Store air-tight.

Pumpkin Pie Spice Mix 
1 cup sugar-preferably bar or super-fine sugar
½ tsp. EACH salt, cinnamon, ginger, nutmeg, allspice
Stir everything together in a glass jar. Screw on the lid and shake well and put in a cool dark place for several days to incorporate the flavors, shaking every day or so to keep them blended. This can be adjusted to suit personal preference.

Cold Pumpkin Chiffon Pie: Serves 6-8-This pie is a lovely warm weather dessert, but even better, it can be made a day ahead, because it needs to be well chilled.

Double Boiler 

1 pie crust – home-made or purchased or a 9” pie pan– baked*
1 Tbs. gelatin
¼ cup cold water
11/2 cups cooked pumpkin – 1 can
½ cup sugar
¼ tsp. salt
1 tsp. cinnamon + dash for pastry.+ dash for nuts.
1-2 Tbs. sugar for pastry + 1 Tbs. for nuts
½ tsp. ginger
2 eggs – separated
1 cup milk
¼ cup toasted spiced walnut pieces **

Line the pie plate with pastry, crimp or flute, and bake in a preheated 450 degree oven for 10 – 15 min, until brown.* If homemade, incorporate dash cinnamon, and 2 Tbs. sugar into the dough. If purchased, sprinkle cinnamon and 1 Tbs. sugar over the pastry in the pan.
Soften gelatin in cold water. Combine pumpkin, ¼ cup sugar, salt, spices, slightly beaten egg yolks and milk. Cook over boiling water 5 min, stirring constantly.
Add softened gelatin and stir until gelatin is dissolved. Chill until slightly thickened. Beat egg whites until stiff, (remember to use clean beaters) and gradually add remaining ¼ cup sugar. Fold into thickened pumpkin mixture. Pour into lined pie plate and garnish with nuts. Chill until firm.
*To stop an empty pie shell from buckling, line the bottom with a piece of foil filled with about a cup of raw rice or dried beans. Remove the foil after 10 min. if the crust isn’t brown enough by then. An alternative method is to prick the crust several times with a fork, but this allows juices from the filling to seep through and make it soggy after a few hours. The beans and rice are reusable in future pies, but if you plan on frequent baking, go to a home hardware center and buy 18 – 24 inches of the beaded chain used to make key chains. It works beautifully!
**Preheat oven to 350 degrees. Melt a thin sliver of butter on a piece of foil. Toss walnuts in butter, separate into one layer allowing ample room, sprinkle with 1 Tbs. of sugar and a dash of cinnamon. Toast for 6-8 min. until beginning to brown. Remove from oven, trying not to disturb the coating, allow to cool completely. Sprinkle nuts over the pie, and gently press, if needed, to make them stick.

A Twist on Classic Pumpkin Pie
The very best traditional Pumpkin Pie recipe is Libby’s. This post is running long, but the recipe is on every can of that brand of pumpkin and at this season featured in every ad for that product, and headlined on the Libby’s website. However I do have a twist to add to it.

Anyone who reads this blog knows I’m a huge fan of meringue. It can be used in so many ways, not the least of which is to dress up a dish while keeping the contents from drying out. This is true of adding a meringue topping to pumpkin pie.

For a normal 8-9 inch pie, beat 2 egg whites until soft peaks form, then gradually add ¼ cups sugar and beat to stiff, glossy peaks. Using a spatula, spread meringue over the top of the pie covering the filling up to but not touching the crust. Swirl leaving a few peaks. Bake in a 300 deg. oven for about 20 min until edges begin to brown. Cool to room temperature.

Pumpkin Flan Serves 8
¾ cup sugar

Custard

1 cup pumpkin
1 cup milk
1 cup light cream
6 eggs
½ cup sugar
½ tsp. salt
2 tsp. vanilla
1/3 cup brandy
Boiling water
2 Tbs. brandy
Cook sugar in a large heavy skillet over medium heat stirring until it melts into a light brown syrup. Immediately pour syrup into a heated 8 ½ inch round shallow baking dish. Using pot holders swirl to cover bottom and sides. Set aside. In a saucepan combine pumpkin, milk and cream. Stirring to blend, heat over low until bubbles form around the edges. In a large bowl, beat eggs slightly then add sugar, salt and vanilla. Gradually stir in the hot milk mix and the 1/3 cup brandy. Pour into the prepared dish. Set dish in a baking pan and add boiling water to a depth of ½ inch. Bake in a preheated 325 deg. oven 50-60 min. until a silver knife inserted in the center comes out clean. Col custard and refrigerate overnight.

To serve: run a spatula around the edge to loosen and invert onto a serving plate. At the table, pour the 2 Tbs. brandy into a ladle, ignite and pour flaming over the flan.

Cold Pumpkin Chiffon Pie –This should be made a day ahead, because it needs to 

Pumpkin Roulade: Serves 16
Filling
8 oz. cream cheese
(1) 8 oz. tub Cool Whip
1 tsp. maple flavoring or vanilla
½ cup chopped toasted walnuts or pecans

Cake
1 box plain spice cake mix
2/3 cup canned pumpkin
½ cup buttermilk
½ cup buttermilk (or 1 ½ tsp. vinegar in ½ cup milk, allow to stand 10 min.)
1/3 cup vegetable, seed or nut oil
4 eggs
½ tsp. cinnamon
½ tsp. nutmeg
Confectioners’ sugar for dusting
Parchment paper
Butter for preparing pan
Make the cake: Butter the bottom only of a 16 ½ X 11 ½ X 1 inch jelly roll pan. Line it with the parchment, leaving a couple inches overlap on the ends, and butter the paper. Put the cake ingredients in a bowl and beat, scraping the sides, until batter is thick and combined about3min. Pour into the prepared pan, smoothing it out with a spatula. Bake on the center rack of a preheated 350 deg. oven for 15-17 min. until it springs back when pressed with a finger. Liberally dust a clean kitchen towel and starting with the long side, carefully roll the cake away from you in the towel. Place seam side down on a flat surface to cool for about 20 min.
Make the filling: Beat the first 3 ingredients until smooth. Stir in the nuts.
Assembly: Carefully unroll the cake enough to generously spread the inside with the filling; reroll, pulling the towel away as you go. Place the filled cake seam side down on a serving platter and chill. Just before serving, generously dust with confectioners’ sugar.
Optionally: If you think the cake seems split in places, and it will as it’s rolled, have a can of vanilla or cream cheese frosting ready. Garnish with sprinkled cinnamon or nuts.

*These two recipes are based on but modified from ones in The Cake Doctor by Ann Byrn

Pumpkin Cheese Cake: Serves 12–From Philadelphia Cream Cheese Classic Recipes
Crust
2 cups gingersnap crumbs
½ cup finely chopped pecans
6 Tbs. melted butter
Filling
(3) 8 oz. cream cheese- softened
1 cup sugar-divided
3 eggs
1 tsp. vanilla
1 cup canned pumpkin
1 tsp. cinnamon
¼ tsp. nutmeg
Dash cloves
Mix crust ingredients and press over bottom and 2 inches up the sides of a 9 inch springform pan. Chill.
Mix ¾ cup sugar, cheese and vanilla on medium until blended, add eggs, beating on low, until just Spoon ½ the pumpkin batter into the crust, top with spoonfuls of plain. Repeat layers. Cut through batters with a knife several times to get the marble effect.
Bake at 325 deg. for 55 min. if using a silver tone pan, 300 deg. if using a dark, nonstick one. Run a knife around the edge to loosen the cake. Cool before removing pan sides. Chill 4hours or overnight.

Pumpkin Ice Cream Pie: Serves 6 – From Dream Dinners by Stephanie Allen and Tina Kuna
(1) 9 x 13 inch baking dish-sprayed with nonstick spray
Crust
2 cups crushed graham crackers
¼ cup butter-melted
1 ¼ cup sugar+ 2 Tbs.
Filling
1 can pumpkin
1 tsp. EACH salt and ginger
½ tsp. nutmeg
1 ½ tsp. cinnamon
2 cups whipped topping
½ tsp. vanilla
3 cups vanilla ice cream-softened
½ cup chopped pecans
Combine the crust ingredients and press into the bottom of the prepared dish. Fold the pumpkin and spices together and spread over the crust. Stir the topping, ice cream and vanilla until well mixed and spread over the pumpkin. Sprinkle with the pecans. Cover and freeze, or cover and wrap with foil and freeze for up to 3 months.

Pumpkin Fruit Cups: Serves 6
3 pumpkins-halved lengthwise and seeded
1 large cooking apple-peeled, cored and diced
3 Tbs. raspberry jam
1 Tbs. honey
4 tsp. butter
1 ½ cups fresh cranberries
Heat jam, honey and butter until bubbly, add cranberries and cook until they pop. Add apples and spoon into pumpkin. Bake at 375 deg. 15 min. Serve hot.

Lite Pumpkin Cake: Serves 16- From Eat Up and Slim Down by Jane Kirby and David Joachim
1 can pumpkin
1 ½ cups skim milk
¾ cup non-fat dry milk
6 egg whites
¾ cup sugar
1 ½ tsp. EACH cinnamon and allspice
9 oz. yellow cake mix
1/3 cup brown sugar
¼ cup butter
¾ cup chopped walnuts
Spray a 13 x 9 inch baking dish. Beat pumpkin and milks until smooth. Add eggs, sugar and spices. Pour into pan. Combine cake mix and sugar and cut in butter until crumbly. Sprinkle over pumpkin mix and scatter walnuts over all. Cover with foil and bake at 350 deg.45 min. Uncover and bake 15-20 min. until golden and a toothpick inserted in the center comes out clean. Cool in pan before slicing. Freezes well.

Pumpkin Tiramisu: Serves 10-12
1 ½ cups whipping cream
¾ cup sugar
8 oz. cream cheese
15oz. can pumpkin
¾ tsp. pumpkin pie spices
3 oz. pkg. ladyfingers halved
¼ cup rum
2 oz. Amaretti  cookies -crushed
Beat the first 2 ingredients until stiff, beat in the next 3 until smooth. Line a 9 inch springform pan with half of the halved ladyfingers, squeezed together so no spaces remain. Sprinkle with 2Tbs. rum. Cover the ladyfingers with half the filling and top with the rest of the ladyfingers and 2 Tbs. rum. Spread the rest of the filling on top and Sprinkle with crushed cookies. Chill overnight.

Pumpkin Crumble: Serves 18-20*
1 box plain yellow cake mix
1 stick butter or margarine at room temp. + 4 Tbs. chilled
4 eggs
(2) 15 oz. cans pumpkin
(1) 5 oz. can evaporated milk
1 ¼ cups sugar
1 Tbs. Pumpkin Pie Spice Mix –See blend recipe above
1 cup chopped walnuts or pecans
Whipped cream for topping
Grease and flour a 13X9 inch baking pan. Reserve 1 cup of the cake mix and blend the rest on low speed, with 1 egg and the stick butter until combined. Press into the bottom and slightly up sides of the pan. Using same bowl and beaters, combine the pumpkin, 1 cup sugar, spices, milk and remaining eggs and beat until lighter in color and texture, about 2 min. Pour into prepared pan. With clean bowl and beaters, on low speed, beat the reserved cake mix, sugar and butter until crumbly; stir in the nuts and sprinkle it over the custard. Bake in a 350 deg. preheated oven 70-75 min. Center should still jiggle, but nuts should have browned. Cook 20 min. on a wire rack. Serve topped with whipped cream. Cake can be stored covered in the refrigerator for up to 1 week.

Pumpkin Cookies: Yield about 3 ½ doz. From the Moosewood Restaurant New Classics Cookbook
1 cup butter
1 cup sugar
1 cup pumpkin
1 egg beaten
2 cups flour
1 tsp. vanilla
1 tsp. baking powder
½ tsp. baking soda
1 tsp. cinnamon
¼ tsp. allspice
½ tsp. salt
1 cup chopped toasted peanuts
1 cup raisins
½ cup chocolate chips-optional
Sift dry ingredients. Cream together the butter and sugar; add the eggs and pumpkin and blend well. Add the dry ingredients and stir into a soft batter. Stir in the nuts, raisins and chips, if using. Drop by teaspoonfuls onto an unoiled cookie sheet, leaving a little room to spread. Bake in a preheated 375 deg. oven for 10-15 min. until edges begin to brown, and a toothpick inserted into the center comes out clean. Cool on a rack and store in an airtight jar.

MELONS TODAY

Melons are unique among fruits because only the rind can withstand preserving. The flesh is too watery to be frozen, and unlike winter melons, or squash, too porous to be cooked. Either treatment turns it into a fibrous pulp. Also, they must be picked ripe, because they don’t continue to ripen in transit like other fruits, rather they spoil. So it’s understandable ‘melon season’ was welcomed with delight, especially for those with access to farm markets, where they guaranteed daily harvests.

Now, like strawberries, melons, particularly cantaloupe, watermelon and honeydew are in markets all year, thanks to modern transport, cultivation methods and the introduction of GMOs. Cosmetically, they’re perfect, they travel well and have a prolonged shelf –life, but like all GMO products, not all alterations are improvements. The rind is thinner and doesn’t pickle as well; the flesh is firmer and drier and the taste has lost its piquant vitality.  

However, since melons are most often paired with other items, these failings can be overlooked. With the cost of fruit rising, melons offer more bang for the buck. They have a lot of meat and it’s excellent bedding or filler for presentations with other foods, salsas, salads and fruit cups, to name a few.

The recipes below are a few examples of melons’ versatility. For more ideas check posts for July 22, 2016,   Aug. 30, 2018,  Aug. 8, 2019,      Aug. 27, 2020,    Aug.5, 2021.

RECIPES

RECIPES

Melon Salsa: Serves 4–Wonderful with chicken or fish
½ small cantaloupe –seeded and cubed
4 scallions- white and light green parts in thin slices or ½ small onion in small dice
½ green bell pepper in small dice
1 Tbs. chopped fresh mint
½ lime juiced
Pinch salt

Combine all ingredients and chill well.

Watermelon Pickle:
Remove the meat and cut the green skin off the rind. Cut the white pith into about 1 inch pieces. Cover with well salted water and soak for 12 hrs. Drain and cover with fresh water and boil rapidly for about 10 min. until crisp tender and drain. For every pound of rind allow
1 cup water
1 cup vinegar
2 cups sugar
2-3 inches stick cinnamon
8 cloves
1 oz. fresh ginger root-sliced
Boil these ingredients until they form a syrup. Add the rind and return to a boil. Remove from heat and cool. Place in clean glass jars with tightly screwed tops. Store chilled. Keeps for years if kept cold. Excellent in place of sweet pickles or accompanying poultry.

Melon con Prosciutto
This classic Italian first course presentation traditionally Involves simply draping thin slices of dry-cured ham over slices of melon, traditionally cantaloupe. Casaba or Crenshaw can be used.
Alternatively: It can be transformed into a canapé by cubing the melon and wrapping it in ham secured

Watermelon Caprese Canapes: Per piece
Thread on longer toothpicks a cube of melon, preferably watermelon for colorful presentation, a large, fresh basil leaf and a small ball of fresh Mozzarella. The cheese can first be lightly marinated in a vinaigrette or flavored oil if desired.

Watermelon Gazpacho: Serves 4- From Food Tips and Cooling Tricks by David Joachim
6 cups watermelon cubes
1 peeled, seeded, cubed cucumber
½ chopped yellow bell pepper
3 chopped scallions
1 ½ chopped garlic cloves
2 Tbs. lemon juice
2 tsp. olive oil
½ tsp. hot sauce
1 cup chilled cranberry juice
3 Tbs. chopped fresh mint
Process ½ the melon with the next 7 ingredients until evenly chopped. Add reserved melon, juice and mint and process just until chopped. Serve chilled.

Honeydew-Pineapple Soup: Serves 4
4 cups seeded, cubed honeydew
2 cups cubed, fresh pineapple
2 Tbs. honey
1 Tbs. lime juice
½ cup sour cream
½ cup yogurt
Pinch all spice
Blend everything to a puree and chill. Serve garnished with chopped fresh mint.

Moosewood Melon Soup: Serves 4*- from the Moosewood Restaurant New Classics Cookbook
6 cups cubed cantaloupe
14 oz. can coconut milk
2 Tbs. fresh lemon juice
2 Tbs. grated fresh ginger
2 Tbs. chopped mint
1 tsp. almond extract
Dash cinnamon
@¼ cup brown sugar or to taste
Puree all the ingredients, adding the sugar to taste. Chill well. Serve garnished with mint leaves.

Tomato -Watermelon Salad: Serves 4
1 slice of watermelon half about 1 inch thick–rind and seeds removed– cut in ¾ inch cubes
1 medium tomato – in large dice
5-6 green leaf lettuce leaves – torn in bite-sized pieces
Orange dressing
¼ cup Feta or blue cheese crumbles – optional
Make dressing a day ahead and chop vegetables just before assembling salad. Toss all ingredients together with the dressing and serve from a bowl or on plates garnished with the cheese if using.
Orange Dressing
3/4 cup orange juice
1Tbs.poppy seeds
2 Tbs. oil
Sugar if needed
Slowly boil the juice and poppy seeds together until the juice reduces to about ½ cup; add oil and sugar if needed. Allow to cool and store covered, chilled at least 1 day. Shake well and toss with salad ingredients just before serving.

Steak and Watermelon Salad: Serves 4—by Judy Kim for Delish (NOT the salad shown)

1. Tbs. brown sugar

1. tsp. garlic powder
1 tsp. chili powder
Flank steak
2 Tbs. balsamic vinegar
1/4 cup extra-virgin olive oil
Kosher salt
Freshly ground black pepper
4 cups arugula greens
1/4 cup Chopped red onion
1 cup croutons
2 cups watermelon, cut into chunks
1/2 cup feta
Sea salt
In a small bowl mix brown sugar, garlic powder and chili powder. Massage all over steak. Preheat grill or cast-iron grill pan on high heat. Grill steak for 5 minutes on each side, then let meat rest for 3 to 4 minutes.
Meanwhile, in a large bowl mix together vinegar, olive oil, salt and pepper. Toss in arugula, onion, croutons and watermelon.
Slice the meat against the grain. Serve steak with watermelon panzanella salad and top with feta and a sprinkle of sea salt.

Watermelon-Shrimp Salad: Serves 4
3 cups cubed seeded watermelon
1 cup cherry or grape tomatoes –halved
1 small onion in thin rings
1 Tbs. fresh lemon balm or lemon thyme (lemon-pepper to taste is a substitute)
1/8 tsp. Kosher salt
Freshly ground pepper to taste
1/3 cup Balsamic vinaigrette
Small head Romaine lettuce –torn
½ lb. cooked shrimp-tails off and halved if large
Have all ingredients chilled. Gently toss and divide among plates.

Melon-Scallop Salad: Serves 4
2 cups melon-any type but watermelon
1 ½  cups chopped tomatoes
½ cucumber-seeded and cubed
1 small onion in thin rings
1 Tbs. fresh mint
1 head green leaf lettuce
1/3 cup citrus vinaigrette
1 lb. broiled scallops
Toss first 5 ingredients and divide among lettuce lined plates. Top with scallops and drizzle with vinaigrette.

My Watermelon-Tomato Salad: Serves 2*
2 medium  tomatoes in thin wedges
2 cups watermelon in rough chunks
3 scallions sliced on an angle
Salt and pepper to taste
4 cups green leaf lettuce – torn in bite sized pieces
Balsamic vinaigrette-commercial or DIY
Place all the salad ingredients in a large bowl gently toss and plate. Drizzle with some dressing and pass the rest.
*OPTION: Add ½ lb. firm fish-baked or broiled- I like Monkfish- cooked chicken is also good. A Louis Kemp product can be used as well. When making separate the meat into chunks, avoid cutting if possible, and toss gently.

Watermelon Steak-This can be a side, the center of a dinner salad or a dessert. From The Kitchen.com
1 personal-sized watermelon (about 3 pounds) cut into steaks about 2 inches thick*
1/4 cup granulated sugar
1 tablespoon finely grated lime zest (from 1 to 2 limes)
1/2 teaspoon red pepper flakes
Lime wedges from zested lime, for serving
Pat steaks dry. Mix other ingredients and brush on steaks .Sauté in a hot pan and serve warm with feta, chopped fresh mint, and drizzle of balsamic.
Alternatively:
Heat an outdoor gas grill to high, or prepare a charcoal grill for high, direct heat grilling. When the grill is hot, add the watermelon slices in a single layer and grill until warmed through and grill marks appear, 2 to 3 minutes per side. Serve the grilled watermelon on its own with lime wedges, topped with feta cheese or Greek yogurt, or as dessert with a scoop of ice cream.
NOTE: HOW TO CUT WATERMELON STEAKS– Cut the watermelon in half lengthwise, then place the flat edge down and cut 1 ½ to 2 inch slices down. It’s better to make them too thick than too thin. Cut out a rectangular steak from each slice.

Melon Sherbet: Serves 6-8
1 medium melon-cantaloupe or casaba
Juice of ½ lemon
4 egg whites
6 oz., sugar-super-fine or ’bar’ sugar is best
¼ -1/2 cup cherries or berries for garnish-optional
Fresh mint leaves for garnish-optional
Cut the melon in half, in a zigzag pattern if shell is to be used it for serving. Remove seeds and cube meat. Blend with the lemon juice until smooth. Pour into a 1 ½ quart container and freeze until beginning to set. Beat the egg whites until stiff and gradually add the sugar.  Gently whisk or beat the melon mixture until broken up and light. Fold in the egg whites and return to the freezer and freeze until firmly set. Serve by the scoopful, in the melon shell or dishes. Garnish with fruit and/or mint. Keeps frozen about 1 month.
NOTES: Choose overripe fruit to make sherbet.
For anyone concerned over Salmonella, I recommend substituting Wilton Meringue Powder in any recipe that calls for directly adding raw beaten egg whites.  See June 30, 2016 posting on Icy Desserts.

Melon with Ice Cream
My Mother introduced this dessert to my Father’s family. They learned to love it and even had competitions as to the combinations.
Cut a thin slice off one end of the melon and stand it up. Cut a slice off the top just low enough to expose the interior. Scoop out the seeds and fill with softened ice cream or sherbet. Secure the ’cap’ piece with toothpicks and freeze until ice cream is firm. Serve cut in wedges or in rings. Garnish with a drizzle of a complimentary liqueur- Triple Sec or Crème de Menthe.

Watermelon Granita: Serves 4
1 small watermelon-seeded and cubed
Sugar to taste
Dash hot pepper sauce and/or lime juice and/or salt to taste
Blend the melon meat and strain through a fine sieve or cheesecloth. Add sugar, dissolve, then add the other flavorings sparingly. Put into a metal 9 X 13 inch pan. Freeze, scraping with a fork to break up every 20-30 min. for 2-3 hours until resembles fluffy shaved ice. Store in a covered container in the freezer for 1 week. Scrape to fluff before serving. (The ice chips don’t clump during storage.)

Melon Tequila : Serves 4 -From Rozanne Gold’s Recipes 1-2-3 Menu Cookbook
1 large ripe cantaloupe, watermelon or combination
½ cup tequila + extra for dipping glass rims
4 Tbs. sugar + extra for dipping glass rims
Salt and pepper
Using a scoop make melon balls. Place melon balls in a bowl with other ingredients stirring to dissolve sugar. Cover and chill for 30 min. Dip glass rims in extra tequila then sugar to coat. Fill the glasses with the melon balls. Spoon over any remaining marinade. Serve at on

Tipsy Watermelon

Cut a plug about 2 inches square and deep in a melon. Pierce the meat several times with an ice pick or similar utensil and pour in liquor of choice, rum, brandy, wine something that will add flavor, filling melon. Replace plug and refrigerate melon 24 hrs. turning occasionally. Cut melon open and serve cut marinated meat and serve with juices.
Watermelon cocktails are trending -check the web.

Nana’s Cooler:

My grandmother made a refreshing drink by pureeing the meat and straining the pulp. Add salt and chill, serve with a lime wedge and if available a sprig of mint. This doesn’t say “no” to a jigger of vodka, gin or tequila.

No-COOK FRESH PEACH DESSERTS

This post is a continuation of my post on fresh fruit desserts July 28, 2022. I’m writing it because it’s a large, delicious subject to cover in one posting, but also because stone fruits are so specific only to this time of year, they deserve a closer look. The beauty of these recipes is that most will accept the bruised, end of crop items, without the usual need for cooking.

Unlike most other fruits now, stone fruits, plums, apricots, especially nectarines and peaches are available only in season. Although delicious in baked goods, their season is summer and the prospect of dealing with them raw has more appeal than working with a hot oven. Besides, it’s a shame not to savor their freshness while you can.

Here are 12 dessert recipes, from a family weeknight parfait to a company wowing cheesecake, which let you do just that. And you’ll notice there’s a repetition of ingredients that allows for choices without extra shopping. If you want to see more recipes see postings for Aug. 13, 2017,   Aug16, 2018,    Sept. 3, 2020,  Aug.26, 2021.

First a few tips: Nectarines can be substituted in any peach recipe. I like them because I find their taste a bit more definite and they don’t need peeling. Peaches must be peeled for recipes. It’s quite simple, just as is done with tomatoes. Place in boiling water for about 1 min., remove and peel back skin, then  allow to cool before pitting and slicing.

You’ll also notice that almond extract and Medjool dates are listed several times. The extract is always optional and is considered the best choice to enhance the flavor of peaches. Medjool dates are fresh, rather than dried, with soft skins and caramel-flavored flesh. Blended with peaches they add body and sweetness while enhancing rather than altering flavor.

So stay cool and enjoy!

RECIPES

RAW PEACH CHEESECAKE*: Yield a 6 inch cake-A creamy, dairy-free peach cheesecake lined with fresh peaches over a raw crust From unconventionalbaker.com/recipes/raw-peach-cheesecake-gluten-free-dairy-free-refined-sugar-free/
*Make sure all ingredients are at room temp.  Ingredients can be doubled for a 9 inch cake
Crust:
1 cup almonds
6 soft and pitted Medjool dates (see Tips)
1 Tbs. coconut oil, softened or liquid
1 Tbs. maple syrup or agave, brown rice syrup, etc.
1 medium peach peeled and sliced
Filling:

1½ cups raw cashews, pre-soaked and strained (see Tips)
2 medium peaches, rough chopped

6 Tbs. fresh squeezed lemon juice

6 Tbs. maple syrup or agave, brown rice syrup, etc.

5 Tbs. coconut oil, liquefied or very soft

½ tsp vanilla extract}

¼ tsp. salt
Swirl:

1 medium peach, rough chopped

1–2 Tbs. of the cheesecake filling

1–2 fresh strawberries for color
1 Tbs. lemon juice

Place all crust ingredients, except for the peach, into a food processor and process into a crumble that sticks together when pinched. Transfer the mixture into a 6″ spring form pan and press in to form a crust {can be a flat crust or push the mixture up the sides a little to create a thinner and taller crust effect). Line the bottom of the crust with sliced peaches and set aside.

Place all filling ingredients into a high power blender and blend until completely smooth, pausing every so often to scrape down the sides and continue blending until smooth}. Pour this mixture into the pan on top of the crust. Leave about 2 Tsp. of it in the blender for the next step. Smooth out the top a little and set aside.

Place all swirl ingredients into the blender and blend until smooth. Carefully pour this mixture over the cake. Smooth out the top gently. Then use a spoon or a wooden skewer and gently swirl the mixture in a little to create a subtle swirl pattern. Sprinkle with desired toppings if using, cover and place in the freezer to set for 5-6 hours or overnight. Transfer the cake to the fridge about an hour before serving or just let it thaw out a little on the counter.
Tips
1) If your dates aren’t very soft, especially if not using medjool then presoak them in warm water for a bit to soften them up. If in a hurry, place in a glass bowl and cover them with boiled water and let sit for 10-15 mins. Then strain.
2) Cashews are best presoaked overnight {healthiest} or at least a few hours. If in a hurry though, place them in a glass bowl, cover with boiled water and let sit for about 15 mins then strain and rinse 

PEACH PIZZA: serves 8-10
To make the crust: mix 1 ½ cups flour, ½ cup sugar, cut in 2/3 cup shortening, add 3 to 4 Tbs. ICE water to form dough. If buying; purchase a roll of sugar cookie dough, not pie dough. Roll dough to fit a 12 9nch pizza pan, prick several times with a fork and bake at 350 degrees for 10 to 12 min. until lightly browned, or as directions on cookie package state. Cool completely in pan.
1 ½ -2 lb. peaches, peeled and sliced-depending on size of fruit, smaller ones require more
2-3 peeled sliced kiwi—optional
½ lb. seedless red grapes halved
½ jar of clear jelly, apple, current-not grape
2 Tbs. water*
Decoratively arrange raw fruit over the crust. The amount you will need depends on the chosen fruit, roughly about 1 ½ lbs. Tuck kiwi slices randomly in among the peaches and place grapes casually over top. Make glaze from jelly, melted with water over low heat. *For a thicker glaze dissolve ¼ tsp. cornstarch in 1 Tbs. water per ½ cup jelly, which is the amount I use for one of these. Boil until clear and spoon over the fruit. Chill until completely set. Serve in wedges and optionally pass whipped cream, or ice cream.

SHORTCAKE: Per portion
1 peach per portion-sliced
Sugar
Whipped topping
Almond extract-optional
1 recipe buttermilk drop biscuits, sponge cake shells or slices of pound or angel food cake(See post June 16, 2022)
Sprinkle the fruit with sugar and a drop of almond extract if using. Let stand until glossy and moist. Chill. Build dessert as for any shortcake in layers starting with pastry, fruit and topping.

PEACH FILLED CUPS and TARTS: Prepare the fruit as directed for Shortcakes above. For serving suggestions see the options in the post for June 16, 2022.

PEACH MOUSSE: Serves 3-4-From-natashaskitchen.com/peach-mousse-recipe/
Mousse Ingredients
1 lb. ripe peaches, peeled, diced about 3 cups
2 Tbs. fresh lemon juice
1/4 cup cold water
1 Tbs. unflavored gelatin
1/3 cup granulated sugar
1 cup heavy whipping cream 
 Peel and dice peaches (you should have 3 cups diced), blend, with 2 Tbs. lemon juice to keep from discoloring, until pureed. Keep puree in the blender until ready to use. 
Pour ¼ cup cold water in a small sauce pan and sprinkle with 1 Tbs. plain gelatin. Let sit 5 minutes to soften then stir in 1/3 cup sugar and place over medium heat, stirring just until sugar has dissolved-about 1 to 2 min. then remove from heat.
Add gelatin mixture to the fruit puree and blend until well combined. Cover with lid and chill in refrigerator until mixture begins to thicken (2 hours). 
Once puree starts to thicken, beat 1 cup heavy whipping cream until stiff peaks form. Fold whipped cream into fruit mixture, mixing until smooth. Divide evenly between 6 ramekins or serving glasses and refrigerate until set. 
Garnish/ Peach Topping:
1 ripe peach, peeled and thinly sliced
1 Tbs. fresh lemon juice
2 Tbs. granulated sugar
in a small saucepan, combine sliced peach, 2 tablespoons sugar and 1 Tbs. lemon juice. Place over med heat and stir to dissolve sugar. Bring to a boil over medium-high heat and simmer 2 minutes. Remove from heat and cool completely before spooning it over mousse. Garnish with fresh mint if desired. 

FRESH PEACH COBBLER: Serves 4- From oneingredientshef.com/peach-cobbler/

4 ripe peaches, peeled and sliced
6 Medjool dates
3 Tbs. cold water
1/3 cup nuts-any type
pinch EACH salt and cinnamon
¼ cup chopped, toasted walnuts for topping
About 1 pt. yogurt, preferably Greek, flavor optional
Process the 1/3 cup of nuts, 3 dates and salt to a smooth, even texture. Press mixture into the bottom and slightly up sides of 3-4 serving dishes or ramekins. Chill or freeze to harden.
Process the remaining dates, 1 peach and the water into a smooth creamy texture. Place this mixture in a bowl with the remaining peaches and toss to coat well.
Layer half the peaches on the crust in the dishes, cover with about ¾ of the yogurt, layer remaining peaches on top of yogurt and top each dish with a dab of yogurt. Sprinkle walnuts over.

QUICK PEACH MELBA: Serves 4– From Food Tips and Cooking Tips by David Joachim    Classic Peach Melba is half a peach, topped with a scoop of ice cream with meringues(see post May 16, 2019) on either side and Melba Sauce spooned over. The sauce recipe is below but it is available in the Gourmet section of most markets.
4 very ripe peeled peach halves
1 Tbs. sugar
½ tsp. vanilla
2 tsp. brandy
½ pt. raspberries
1tsp. honey
2 Tbs. raspberry liqueur (framboise)
Marinate the peach halves in the sugar, vanilla and brandy for 5min.then place on dessert plates with a 1 scoop ice cream and the marinating juice. Mash or blend berries with honey and liqueur and spoon around the peaches and ice cream. Serve at once.

MELBA  SAUCE: Yield 2 cups   above date
2 cups raspberries
½ cup confectioners’ sugar
1 Tbs. lemon juice
¼ cup apple juice
Puree all ingredients, strain id a smooth finish is desired. Keep excess chilled. This sauce is available in store

SKINNY PEACH PARFAIT: Per serving
1 peach, peeled and cut in quarters
Ground cinnamon
1 scoop ice cream, yogurt or pudding
1 Tbs.  Melba Sauce (optional)
Sprinkle the fruit lightly with cinnamon and microwave about 30 sec. Arrange fruit lengthwise as flower petals in a dessert dish. Fill center with ice cream etc. and garnish with a sprinkle of cinnamon or Melba Sauce.

PEACH BELLINIS: Serves 8
2 ripe peaches-peeled
1 orange-juiced
1 lemon-juiced
1 cup crushed ice
(1) 750 mi. bottle of champagne, sparkling white wine or flavored seltzer water-well chilled
Blend  peaches, juices and ice to a puree. Optionally strain into a pitcher or simply pour. Add fluid and stir gently. Serve in thin wine glasses.

PEACH ICE CREAM SODA: Per portion
Use peach puree above to replace syrup in recipe
20 oz. glass
3 Tbs. flavored syrup or + to taste
2 scoops of ice cream
Chilled club soda, flavored or plain seltzer water (Not sparkling mineral water) or other carbonated drink, cola, ginger ale or other pale soda pop.
Pour the syrup into the bottom of the glass; add about of 1 oz. soda and 1 scoop of ice cream. Stir gently around the sides of the ice cream lifting the syrup up around the scoop. Slowly add more soda to fill the glass ¾, mixing the contents gently as you pour. Add the other scoop of ice cream, and fill the glass with the soda water, creating bubbles.

AMERICAN TRIFLE: Serves 8
Note: the flavor of the pudding mix can be changed to taste Coconut, Lemon etc.*, as can the type of fruit preserve**. For example the trifle could be blueberry-strawberry or peach. Experiment and have fun!
(2) 4 serving packages of Vanilla instant pudding-pie filling*
1 ½ cups milk ( note reduced amount from that stated on box)
10 oz. pound cake –available at the Dollar Store
10 oz. jar of raspberry preserves**
3-4 whole fruit –sliced or more as needed
¼ cup sherry, brandy, other complimentary liquor, or orange juice
1 cup sweetened whipped cream –optional garnish
¼ cup extra slices and/or a few mint leaves for garnish
Mix pudding with milk for pie filling as directed on package. Arrange 1/3rd of the cake in a single layer to completely cover the bottom of a deep glass bowl or large compote dish (clear glass is best) Spread with 1/3rd the preserves, sprinkle with 1/3rd the liquor or juice, spread with 1/3rd the fruit slices and top with 1/3rd the pudding. Repeat layers twice ending with pudding, Top with whipped cream if using and garnish with a few slices and/or mint. Chill for up to 1 day.
NOTE: If the trifle is to be kept for any time adding 2 thinly sliced bananas to layer under the fruit protects the cake from becoming too moist and falling apart or 3 bananas can be used alone

ICE CREAM SODAS, AWFUL AWFUL SHAKES and BANANA SPLITS UPDATED FOR 2022

If July 4^th had an iconic food, it would be ice cream. The date also opens the short season when ice cream is an acceptable, guilt-free, cooling snack at any time of day.  The common delivery methods are cone, pop and cup, and they do the job. But their results fade compared to the ultimate satisfaction derived from any of the 3 traditional classics, the Ice Cream Soda, the Awful, Awful Shake and the Banana Split.

Unfortunately, between the disappearance of soda fountains and our obsession with dieting and low-cal food, people have forgotten ice cream sodas, Awful Awful shakes and banana splits, much less realized they’re simple to make at home, in so many more flavor combinations as well as nutritional alterations. There’s a huge variety of ice cream flavors as well as frozen yogurt and sherbet-not just water ice. If you can’t find what you want, DIY is an option too. See post on flavoring frozen yogurt Aug.13, 2020 and making ices on July 26, 2018. Moreover, a vast array of toppings, syrups, frozen fruits and juices are now available and flavored seltzer water is sold in every market. 

Using these options cuts the caloric content and fat content of sodas Awful Awfuls and Banana Spits in half, about the same as a slice of cake or piece of pie and less than most sandwiches. The splits using cheese and fresh fruit can go even lower. The total amount of calories and carbohydrates depends on the specific ingredients chosen for each confection.

Today, every home has freezer space and a blender, the 2 original objections to DIYing these treats. All you need are spoons, glasses and/or dishes, straws and an ice cream scoop is helpful. Create-your-own parties are great ideas, especially for kids. Just put ice cream containers in a cooler and put out optional toppings and flavorings.

I’m a huge fan of these treats, as you will be if you give them a try. To earn how simple they are to make and how popular you can be by doing so, read on….

RECIPES:  Frozen yogurt s an option in each of these recipes. To learn how to create your own individual flavors see my post for Sept.1,2016 and Aug. 13, 2020

Ice Cream Soda:  Sodas are not only easy to make but to clean up as I’ve written in other posts 

detailing ‘building’ them and discussing different flavor and caloric options. (See June 28, 2018, July 4, 2019, July 30, 2020  and  July 15, 2021.) Not only is there frozen yogurt now, but sherbet which melts at the rate of ice cream and is creamier than the old water ice. This opens the door to fruit flavored sodas using thawed concentrated fruit juice as syrup and flavored seltzer water. There are more syrups and frozen fruit products in markets then there ever were in soda fountains.

In its heyday, sodas were only offered in chocolate and vanilla, except in ice cream parlors. The most popular choice was a combination nicknamed ‘A Brown Cow’.

Basic Ice Cream Soda Recipe:  Single serving
20 oz. glass
3 Tbs. flavored syrup or + to taste (or concentrated frozen juice-thawed)
¼ cup milk
2 scoops of ice cream, frozen yogurt or sherbet
About 1 cup chilled club soda, seltzer water plain or flavored(Not sparkling mineral water) or other carbonated drink, cola, ginger ale or other pale soda pop.
Pour the syrup into the bottom of the glass; add milk, about of 1 oz. soda and 1 scoop of ice cream. Stir gently around the sides of the ice cream lifting the syrup up around the scoop. Slowly add more soda to fill the glass ¾full, mixing the contents gently as you pour. Add the other scoop of ice cream, and fill the glass with the soda water, creating bubbles.

Awful, Awful, Shake:  The main difference between the Awful, Awfuls (awful thick, awful good) and regular milkshakes (both recipes below) is that they contain iced milk. Iced milk was developed by Bonds Dairy in New Jersey in the 1940s and became very popular in the ‘50s-‘60s. Bonds created the Awful Awful as a promotion and licensed it to Newport Creamery in Rhode Island, where it is considered a local icon. Friendly’s copied it, calling it the Fribble, until they purchased the Awful Awful name years later. As a child allergic to cream, a Bonds ‘Burger and Shake’ shack near Atlantic City was life altering.
Ice Milk is now labeled Low-Fat Ice Cream and available even In Walmart. The criteria are the product contains less than 10% butterfat, which opens the door to using frozen yogurt. The fat in frozen yogurt comes from cultured milk instead. Full fat frozen yogurt typically contains 3–6% milk fat, while low fat frozen yogurt contains 2–4%, taking the Awful, Awful into the ‘healthy(ier) food’ category.
As with sodas, the original Awful, Awfuls were chocolate or vanilla, but they, too, are open to a wide variety of flavors, flavorings and frozen items on the market. They do require a blender-the only one of these 3 classic treats to need an appliance-that should be no problem in today’s homes.

The original Awful, Awful recipe from the 1950s:  Per serving

6 oz. of whole milk
2 oz. of syrup
3 scoops of ice milk
Blend until incorporated and serve with an ice cream spoon and a jumbo straw

Regular Milkshake: Serves 2*

1 pt. ice cream
2/3 cup milk-preferably whole milk but any fresh milk is acceptable
Blend until smooth. Serve with a straw.
*NOTE: There is no syrup in a regular shake; the flavor comes from the ice cream alone. For a thicker shake use 2 cups ice cream to ½ cup milk

Banana Split: This is the oldest of the 3 treats, dating from an Ohio ice cream parlor in 1907.It’s also the one whose name has constantly stayed in public awareness. The blending of ingredients creates so pleasing a flavor that it’s led to a whole category of desserts-everything from cakes, puddings, pies, to pizza and salad. However, we’re only concerned with the ice cream version and its offshoots.

Banana Splits are easily altered because the ingredients are presented unchanged. A banana is split lengthwise and the haves laid along the edges of an oval dish. 3 scoops of ice cream, originally chocolate, vanilla and strawberry, are placed in the center, toppings are added, usually hot chocolate syrup, wet nuts and whipped cream. 3 cherries are placed on top as garnish. Obviously, more than the flavors can be changed. The center has been filled with frozen yogurt, sherbet, yogurt, even cottage cheese. Fruit compotes or berries have replaced the toppings. (See Aug. 13, 2020)
Recipes for the original Banana Split and a healthy version are below.

Banana Split: 1 Serving
Traditional Recipe

1 banana
3 scoops of ice cream-chocolate, vanilla, strawberry are traditional
¼ cup chocolate sauce- hot fudge is an option
3 Tbs. wet nuts
@1/4 cup whipped cream
3 cherries
Split the banana lengthwise and place each half along the long side of an oval dessert dish. Place the ice cream scoops in the center. Pour on the sauce and the nuts; top with the whipped cream and garnish with a cherry on top of each scoop.

Healthy Version
1 banana
3 scoops frozen yogurt*
¼ cup blueberry topping** or other fruit compote***
2 Tbs. toasted slivered almonds
3 Tbs. lite whipped topping
3 strawberries

Follow the directions above substituting the updated ingredients.
* This can be made even healthier by replacing the Fro-Yo with 3 scoops of chilled, plain or vanilla Greek yogurt or 1 cup cottage cheese.
**Berry Topping: Yield about 1¼ cups
(1) 10 oz. pkg. frozen berries of choice in syrup-thawed
¼ cup jelly or jam made from chosen berries OR equal amount apple, mixed fruit or red currant.*
1 Tbs. cornstarch
Drain 2/3 cup syrup from berries, adding water, juice or ginger ale to make up the difference if there isn’t enough syrup. Combine syrup, jam and cornstarch in a saucepan and cook over low heat until cornstarch is dissolved and mixture thickens. Remove from heat, stir in berries and chill until serving.

Serve in spoonfuls on top of dessert.
*For frozen bagged blueberries, place frozen blueberries with 1/3 cup water in a saucepan and cook over low heat until berries thaw, adding sugar to taste until sugar dissolves, then remove berries and proceed as above.
***The healthiest choice of all is simply to scatter berries over the top, slicing the very large ones