Apple Crumble with Vanilla Ice Cream

Ingredients

• 4 Granny Smith apples, cut in half
• 1/4 cup olive or canola oil
• 1 stick (8 tablespoons) unsalted cold butter, melted
• 8 tablespoons light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup granola
• 1 pint vanilla ice cream
• 1/2 cup prepared caramel sauce, heated, optional

Directions

Heat the grill to medium.

Place apples in a medium bowl and toss with the oil. Place the apples on the grill, cut-side down and grill until nicely browned. Flip the apples over and continue to grill until nicely browned on skin side. Remove from the grill and allow to cool briefly.

Once they are cool enough to handle, core and cut the apples into wedges. Place the apple wedges into a bowl and toss with 1/2 teaspoon ground cinnamon, 4 tablespoons light brown sugar and 1/2 stick melted butter.

In another bowl, toss together the remaining melted butter, cinnamon, light brown sugar and the granola.

Place 1 large scoop of ice cream into 4 bowls and top with the apple mixture. Sprinkle the granola mixture over the top of the apple and drizzle with some of the caramel sauce, if using.

Espresso Chip Meringues

Ingredients

3 egg whites, at room temperature
Pinch fine sea salt
3/4 cup superfine baker's sugar*
1/8 teaspoon cream of tartar
1/4 teaspoon vanilla extract
2 teaspoons instant espresso powder
2/3 cup mini semisweet chocolate chips

Directions

*Can be found at specialty cooking stores
Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Set aside.
In a stand mixer fitted with the whisk attachment, beat the egg whites and salt until frothy, about 1 minute. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Add the cream of tartar, vanilla extract, and espresso powder. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, about 3 to 5 minutes. Using a spatula, fold in the chocolate chips. Drop 1/4 to 1/2 cup of the mixture onto the prepared baking sheet about 2 inches apart. Bake for 30 minutes. Rotate the pan and bake for another 30 minutes. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
Store airtight in a plastic container for up to 4 days.
Cook's Note: The meringue mixture can also be placed in a pasty bag fitted with a large, plain tip and piped onto the baking sheet.

Berry Easy Dessert

Ingredients

• 1 pint good quality Greek style plain whole Milk Yogurt
• 4 to 5 pieces crystallized ginger, grated
• 1/4 to 1/3 cup honey, look for orange blossom, clover or sage, plus some for drizzling
• 1 orange zested
• 2 pints black berries

Directions

In a bowl combine the yogurt, grated crystallized ginger, honey and orange zest. Let the yogurt mixture sit for about 5 minutes, the flavors will meld together a bit. Divide the blackberries between 4 dessert bowls, top with a large dollop of the yogurt mixture and then give each dollop a drizzle of honey for a sweet finish.

Ginger Cardamom Oeufs à la Niege

Ingredients

3 large eggs
1/2 cup plus 3 tablespoons sugar, divided
2 cups whole milk
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/2 teaspoon cornstarch
1/8 teaspoon salt
1/2 teaspoon pure vanilla extract
1/4 cup roasted shelled pistachios, chopped

Preparation


Line bottom of a small 4-sided sheet pan with parchment paper.
Separate 2 eggs; put yolks in a large bowl and whites in another. Add whole egg to yolks.
Beat whites with a pinch of salt using an electric mixer until they hold soft peaks. Add 1/2 cup sugar in a slow stream, beating at medium-high speed until whites hold stiff, glossy peaks.
Meanwhile, bring milk to a bare simmer with ginger and cardamom in a wide 4-quart heavy pot over medium heat.
Drop 4 large dollops of beaten whites into milk and poach at a bare simmer, turning once, 4 minutes. Transfer with a slotted spoon to lined pan (reserve milk).
Whisk remaining 3 tablespoons sugar, cornstarch, and salt into yolk mixture. Add hot milk in a slow stream, whisking until incorporated, then return to pot. Cook, stirring often, until thickened and an instant-read thermometer registers 170°F. Strain through a fine-mesh sieve into a clean bowl. Stir in vanilla.
Quick-chill custard by setting bowl in an ice bath and stirring occasionally, about 20 minutes. Ladle into 4 bowls and put a meringue in each. Sprinkle with nuts.

Red-Fruit Puddings

Ingredients

3 (12-ounces) packages unsweetened frozen raspberries, thawed
2 (1/4-ounces) packages unflavored gelatin
1 cup bottled pomegranate juice
2 cups bottled wild lingonberry sauce or lingonberries (from two 14-ounces jars)
1/2 cup sugar

Accompaniment: lightly sweetened whipped cream

Preparation

Pur&ée raspberries with their juices in a food processor, then force though a fine-mesh sieve into a bowl, discarding solids.
Sprinkle gelatin over pomegranate juice in a medium saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin has dissolved. Stir in lingonberry sauce and sugar. Cook, stirring, until sugar has dissolved and sauce has melted. Stir into berry purée.
Quick-chill in an ice bath, stirring occasionally, until mixture begins to mound, about 30 minutes. Pour into dishes or glasses and chill until set, at least 3 hours.

Cooks’ Note: Puddings can be chilled up to 3 days.