dessert

Posts Tagged ‘dessert’

Gourmet Junk Food, Spiked Popsicles and Other Food Trends

Posted March 1st, 2011 in News

Photo credit: OurBestBites.com

A few weeks ago I mentioned mini-pies as one of 2011’s top predicted food trends. As someone who loves food, I think its fun to know what restaurants across the country will be incorporating into their menus. I also like thinking about how I could integrate these trends into some of my own meals. Without further adieu, here are a few of my favorites from Andrew Freeman & Company’s Trends to Watch. I’m also including ideas on how you could use Oregon Canned Fruit in their creation.

Make Room for Mini Meals: Mini pizzas and bagels, two-bite hot dogs, mini tacos or burritos, cake truffles, even pot roasts and pot pies will all be downsized in 2011. My Mini Fruit Fillo Tarts could fit into this category. This recipe is very popular with Oregon Canned Fruit fans so make sure to try it this spring if you’re planning a shower or graduation party.

Eat Your Veggies: This year, more vegetable and fruit based options will be available than ever before. Another trend? Fry your veggies! Everyone is talking about fried cauliflower, Brussels sprouts chips and kale chips so why not fry your fruit? Here’s a recipe for dessert wontons. Wouldn’t they be delicious with a bit of cream cheese and a scoop of Oregon Canned Fruit blackberries?

Gourmet Junk: Chefs are reinventing junk food in gourmet ways. Can you imagine fruit filled ding dongs or cherry s’mores? Mmmmm…yes, please!

Sweet and Chilly: Move over grape popsicle, this year chefs will create spiked, salty, sweet and savory popsicles in a variety of unique flavors. I may just have to come up with my own concoction once the weather warms up. This would be the perfect summer barbecue dessert.

Make sure to check-out the full 2011 Food Trends list, and please let me know if you try any of my ideas. I’m anxious to get in the kitchen and try a few myself!

Breakfast or Dessert- Fast, Healthy and Convenient

Posted January 7th, 2011 in Breakfast, Desserts, Healthy Eating, Healthy Tips, Posts, Recipe, Superfood

My top New Year’s Resolution is to have more fun! I am busy all the time and sometimes it gets in the way of my fun so I resolve to rectify that situation this year and to kick it off on January 2, 2011 I went skiing with Kaitlin and two of my best ski buddies, Lori and Joan. It was a spectacular day; the snow was light, powdery and deep. The air was crisp and cold and you could see those flecks that look like glitter in the air. It could not have been more perfect. We got up early and skied several runs as the crowds were light as well. Because it was the New Year and we are all in the “get healthy” mind set we started the day with this most fantastic breakfast: fat free Greek yogurt, red tart cherries packed in water, a sprinkling of walnuts and a drizzle of honey. Let me tell you about this honey.

My friend Laura Flowers, The Cooking Photographer, presented me with a jar when we met in San Francisco in the fall. It is Knapweed Honey and it is like nothing I have ever tasted. Her little jar label says “This special honey was made in the pristine Northern Idaho forest by bees who visit the purple Knapweed flowers. With its mild flavor, unique sweet tang, and light amber color this honey is a treasure”. And it most certainly is. I have been rationing it out using it only with dishes like this where you can truly taste it. I am unbelievably honored that she bestowed this gift upon me.

This dish makes a delicious dessert too and since we are all watching our weight this time of year it is a guilt free treat. At the end of the day, we collapsed on the couch with sore muscles and great big smiles. What a phenomenal way to implement a New Year’s Resolution. I could get used to this…..

5 Step Friday- Gingerbread Raspberry Trifle

Posted December 18th, 2010 in Desserts, Holiday, Posts

Gingerbread Raspberry Trifle sounds delicious but complicated, right? Wrong!

Time management is a problem for me this time of year but I still like making desserts that impress. Who doesn’t, right? In my opinion a trifle is always a no fail dessert because it tastes great and is beautiful on display. Today’s trifle recipe is particularly perfect for upcoming holiday parties. A completely homemade version would probably taste amazing, but really who has extra hours at this point in December? (If you do, lucky you! Today’s recipe is modified from Disney’s longer version which can be accessed here.)

Are you ready for an easier option? I thought so!

Step One: Follow the directions to make Betty Crocker’s Gingerbread Cake and Cookie Mix. I recommend cooking the cake in an 8 inch round pan. Make sure you leave time for the cake to cool.

Step Two: Make one 6oz box of Jello Instant vanilla pudding, it needs to set for at least 30 minutes so do this while cake is baking.

Step Three: Drain two cans Oregon Fruit Red Raspberries, reserving about 6-8 TBS of the syrup.

Step Four: Remove the gingerbread from the pan and use a serrated knife to slice it into four equal wedges. Turn each wedge on its side and slice it into three equal pieces. Stack them, slice the pile in half, and cut off 1 1/2 inches from the tips, reserving the pieces. (See Disney’s recipe, which I linked to above, for a picture tutorial).

Step Five: Arrange a layer of six cake wedges over the bottom of a 2 1/2-quart bowl. Fill the center with a few of the trimmings. Spoon and spread 1/3 of the raspberries over the cake, drizzle with 2-3 TBS of reserved syrup, then top the fruit with 1 cup of custard. Repeat the layering two more times with the remaining ingredients finishing with pudding on top. Cover the bowl with plastic wrap and refrigerate it for at least 3 hours to let the flavors meld (the dessert can be stored overnight). Top with Cool Whip.

3 Step Thursday- Cookies with Style

Posted July 29th, 2010 in 3-Step Thursday, Desserts, In the Kitchen

When the weather is hot, and kids are hanging around the house, it’s tough to spend time in the kitchen. If you’re in need of a quick and easy dessert, try this recipe inspired by Martha Stewart’s version. I think my version is much faster and just as yummy.

Total time: 10 min.

Serves: 8

Ingredients:

1 can Oregon Fruit blueberries

2/3 cup mascarpone cheese

16 store-bought shortbread cookies such as Walkers

Instructions:

Spread mascarpone onto cookies. Top each with a small spoonful of fruit. Assemble on a cute serving dish, then eat your heart out.

picture: http://www.marthastewart.com/recipe/cranberry-compote-with-mascarpone-and-cookies

Dessert Decorator Pro

Posted July 7th, 2010 in Gadgets & Gizmos

My family will attest— I love desserts. One of the great things about making fruit desserts is you can dress fruit up or down. For instance, my last post showed just how easy it is to make beautiful (and tasty) popsicles in no time. But, when you want a dessert for a special occasion—a birthday brunch or wedding shower—canned fruit can also be dressed up. One of my favorite tools for making great fruit desserts is Wilton’s Dessert Decorator Pro.

I bought this tool last summer as a gift for myself after my piping bag tore and I made a really big mess. The first time I used it was for my Cherry Garcia Pie and it turned out so lovely I even impressed myself. I have used it for fancy cupcakes as well. I made some pretty good copies of the Cupcake Shop cupcakes for Valentine’s Day using this gizmo.

I prefer this tool over a piping bag because it’s easier to manage. The tip doesn’t fly off, and you don’t risk blobs of mousse or frosting exploding on your almost finished dessert. I have always received compliments when I use this tool because people think the finished product looks professional. My daughter thought the tarts we made looked just like some we got in Paris.

If you’re an avid dessert maker, I can’t recommend this tool enough. But, I’d love to hear your thoughts too. Have you tried a tool like this one? Do you prefer it over a piping bag? Why or why not?