‘Smore Pops

‘Smore Pops
Makes 3-4

I LOVE ice cream but to be honest, I never really like making dessert, which is weird because I studied pastry… anywho, this is a simple, easy and fun looking and tasting dessert that everyone will love.

3-4 ice cream bars, any kind
1 egg white
Pinch of salt
1 tablespoon sugar
Graham cracker crumbs
A blow torch, yes that’s an ingredient here

Place egg white in a large bowl and sprinkle with salt, beat with a hand mixer on high speed, gradually adding the sugar until stiff peaks form and the meringue is glossy.

Spoon on the ice cream pops and torch. Dip in graham cracker crumbs before or after, as desired.

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Spring Strawberry Meringue Bites

Spring Strawberry Meringue Bites
Serves 6-12

What’s great about this dessert is that you can make it impressive (on a quarter sheet tray) or individually sized (muffin tin) or bite size (mini muffin tin). Don’t want to use phyllo? Buy prebaked phyllo cups. Jam making intimidating? Use a quality store bought jam. Just a suggestion… make the meringue; you’ll be so impressed with yourself at how easy it is to make-your-own-marshmallow.

1 package phyllo dough
½ stick butter, melted
¾ cup sugar, divided, about ¼ cup for each stage; phyllo, jam & meringue
2 quarts strawberries
1 lemon, juiced
1 tablespoon chopped tarragon
3 egg whites

Preheat oven to 350° F. Using a pastry brush, butter muffin tin or sheet tray.

Unwrap and spread out phyllo and cut in half. If using a quarter sheet tray, use as is. For individual size, cut the half of phyllo into 6 squares, each a bit bigger than one muffin hole. If using mini, cut tinier. Freeze remaining half.

Working in batches, place one square flat, brush with butter, and sprinkle with sugar. Top with another square. Repeat until squares are about ¼” high. Stuff in muffin tins and repeat. Bake for 15 – 20 minutes or until golden brown.

While phyllo bakes (this can also be done ahead of time), hull and cut strawberries. Place in a saucepan and top with ½ of the remaining sugar (from the phyllo, approximately ¼ cup), lemon juice and tarragon. Cook until broken down and jam like consistency. Cool completely.

Add jam to phyllo. Whisk egg whites in a stand mixer or using a hand mixer until frothy. Slow stream in remaining sugar (again about ¼ cup) until stiff peaks. Top bites with meringue and place under the broiler for frosted look. Just make sure to keep a close eye on them!

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Watermelon Tomato Sorbet

Watermelon Tomato Sorbet
Makes approximately 2 pints

Who can resist a summery sorbet blend of watermelon and tomatoes? 

6 cups cubed seedless watermelon
3 tomatoes, roughly chopped
1 cup sugar
Juice 1 lemon

Place watermelon and tomatoes in a large bowl and sprinkle with sugar. 

Toss with lemon juice and allow the mixture to macerate for 20 minutes or until juices release from the fruit.

Puree in a food processor or blender until smooth and strain into an ice cream maker.

Churn as directed by the ice cream maker instructions and transfer a freezable container. 

Keeps for up to 1 week in the freezer.

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Watermelon "Cake"

Watermelon "Cake"
Serves 12

Change up the old berries and whipped cream routine with this dessert. Simply remove the rind from your watermelon to create a cake-like shape, frost with whipped cream and top with berries, nuts or chocolate shavings. Make it easier and use store-bought whip topping. Your secret is safe with me.

1 watermelon, either end and rind removed to create traditional cake shape
1 quart heavy cream
3 tablespoons powdered sugar
1 cup slivered almonds

Pat dry watermelon and place on a cake stand. 

Using a hand or stand mixer beat cream and sugar until stiff peaks. 

“Ice” the watermelon and top with nuts.

 

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Salted Chocolate Covered Watermelon

Salted Chocolate Covered Watermelon
Serves 12

During summer, the thought of dessert can be suspiciously unappealing after a large meal. Substitute the frozen favorite, ice cream, for these sweet-and- salty chocolate dipped watermelon wedges. Kids and adults alike will come running.

12 watermelon wedges, cut into wedges about 1” thick
1 12 oz. bag dark chocolate chips
Maldon sea salt

Pat dry each piece of watermelon using a paper towel and place on a parchment lined baking sheet. 

Slip watermelon into the refrigerator and chill slightly. 

Place chocolate in a heatproof bowl situated over a pot of water to create a double boiler. 

Melt chocolate. Alternatively this can be done in a microwave proof bowl, cooking in 30-second intervals, stirring between each round until chocolate is melted. 

Take each watermelon slice and dip or spoon chocolate over and place back on the parchment, allowing the chocolate to harden slightly before sprinkling with desired amount of salt.

Serve right away or chill again for harder chocolate.

 

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Limoncello Ice Cream Sandwiches with Thyme Shortbread Cookies

Limoncello Ice Cream Sandwiches with Thyme Shortbread Cookies
Makes 6

Cookies:

1 cup sugar, plus more for dusting
1 cup butter
2 cups all purpose flour
1 tablespoon chopped thyme
1 tablespoon lemon zest

Limoncello Ice Cream:

2 cups heavy cream
1 cup whole milk
1/2 cup mascarpone cheese
Zest and juice of 1 lemon
4 egg yolks
1 tablespoon vanilla extract
1/2 cup sugar
1/4 cup Limoncello

In a stand mixer beat butter and sugar until light and fluffy, about 5 minutes. Add flour, thyme and zest and mix until just comes together. Roll tightly in plastic wrap and chill for at least 30 minutes.

To make cookies, preheat oven to 350° F. Roll dough into 1/4” thickness and using a cookie cutter cut cookie. Place on a parchment lined baking tray and sprinkle with sugar. Bake for 10-12 minutes until just dry and slightly golden. Cool completely on a wired baking tray.

To make ice cream, bring cream, milk, cheese lemon zest and juice to a simmer in a small saucepan. Remove from heat and cool slightly. Whisk egg yolks, vanilla and sugar. Slowly temper the egg mixture using a bit of the warm cream mixture. Return the entire mixture to the stove and cook, stirring frequently, over low heat until the mixture is slightly thickened and coats the back of a wooden spoon. Cool and stir in Limoncello.

Use your ice cream maker according to package direction.

Scoop ice cream in between two cookies and enjoy – quickly – to avoid melting.