This recipe came from Eric Wolitzky, former pastry chef at Decatur’s Cakes & Ale.
Old-Fashioned Blueberry Coffee Cake
dessert
Beet Cake with Bourbon Sauce
This recipe is a little more involved than what I usually offer, but I couldn’t resist the idea of a beet cake. The recipe comes from Michel Nischan, author of “Sustainably Delicious: Making the World a Better Place, One Recipe at a Time.”
Peach and Blueberry Galette
Preheat oven to 350 degrees. Make your crust by combining 1 1/2 cups flour, 1 tablespoon sugar and 1/2 teaspoon salt in the bowl of a food processor. Process 5 seconds just to combine. Add butter in small pieces and pulse until butter is the size of small peas. Continue pulsing, adding just enough ice water so that Read More…
Blueberry-Spice Coffee Cake
I can never resist a good coffee cake. Wish I could remember where this recipe, with its very detailed steps, came from. Oh well. It makes a lovely cake.
Blueberry Cream Cake
Are you looking for a showstopper dessert? Are you up for some real baking? Love this recipe from America’s Test Kitchen. Works with strawberries, too.
Melon Sorbet with Roasted Fig, Honey and Sea Salt
This recipe comes from Justin Burditt of Miller Union. For simple syrup, combine 1/2 cup water and 1/2 cup granulated sugar and heat just until sugar dissolves. You’ll want an ice cream maker for this, or you can freeze the mixture in a freezer-proof container and stir it every half hour or so to break up the ice crystals and make a sort of granita. Since figs are widely available from your own tree or at a farmers market, this is a perfect August dessert.
Four Seasons Lemon-Zucchini Loaf
Once zucchini season gets into full gear, one of the most requested recipes is zucchini bread. Chef Robert Robert Gerstenecker demonstrated this particularly delicious version at the Morningside Farmers Market this year.
Spiced Apple Cupcakes
I hate it when I don’t remember a recipe’s provenance. But this one is too good not to share. Dust the cupcakes with a little powdered sugar, or gild the lily and mix up a maple buttercream frosting (2 sticks of butter, a few tablespoons of maple syrup and enough powdered sugar to make a spreadable frosting, all whirled up together in your food processor).
Saint Antonio Apple Tart
This Italian apple recipe is adapted from one in Saveur magazine. I thought the use of red wine in an apple pie was interesting; you may, too. Great use to use up the end of a bottle. Any of the tarter apples in your box will work here.
Apple-Almond Gingerbread
This recipe just showed up today in my inbox in an email from Whole Foods so I haven’t tried it yet. The quantities seem a little fiddly to me – I am always scratching my head over a recipe that calls for 1/2 cup of something plus 2 tablespoons – always figure I can skip the 2 tablespoons and usually it turns out fine. Anyway – I liked the idea of apples and gingerbread, so I’m going to give this a try. But probably with a little more apple and with regular whole wheat flour rather than the pastry flour called for.