Category Archives: Dessert

Black Currant Semifreddo

FullSizeRender-2This recipe is from Chef Denise King who made this winning dessert during the 2016 Unscripted Twillingate Digital Arts Festival‘s From the Bog and the Bay Feast at the Anchor Inn Hotel / Georgie’s Restaurant.

(approx. 8 servings)

1 pound black currants

1/3 cup sugar
2 cups heavy cream (35%)
2/3 cup sweetened condensed milk
Preparation

  • Cook currants with sugar over a medium heat until berries start to break down and become slightly thick and chunky, 15-20 mins. At this point you can either leave the berries as they are or puree with a hand blender and strain. Pureeing will give you a more uniform color.
  • Whip cream until it holds a medium-stiff peak.
  • Gently whisk in condensed milk until completely blended.
  • Fold in the black currants/currant puree
  • Transfer to a parchment paper lined loaf pan and freeze until firm, at least 4 hours. Best to leave overnight.

To serve, either use an Ice Cream scoop or remove from pan and cut into slices.

Any berry will work!

Advertisements

Leave a comment

Filed under Dessert

Black Currant Cream Flan

Black Currant Flan

Black Currant Flan

This recipe is an adaptation of Chef Bob Arniel’s Blueberry Cream Flan – both blueberries and black currants work well. It is one of my favourites!

INGREDIENTS:

A 1.5 cup (375 ml) all purpose flour
1/2 cup (125 ml) sugar
1/2 tsp (2.5 ml) baking powder
1/3 cup (75 ml) unsalted butter
2 egg whites
1 tsp vanilla

B 3 cups (750 ml) fresh or frozen black currants (or blueberries)

C 2 tbsp (30 ml) all purpose flour
2 cups (500 ml) low-fat plain yogourt
1 egg, lightly beaten
2/3 cup (150 ml) sugar
2 tsp (10 ml) grated orange or lemon zest
1 tsp (5 ml) vanilla

METHOD:

  1. Combine A in an electric mixer, with paddle. Mix well.
  2. Press into bottom of a 10″ springform pan. Sprinkle with black currants.
  3. Make topping by combining C. Pour over berries.
  4. Bake in a 350F oven for an hour or until golden.
Black Currant Flan

Black Currant Flan

PER SERVING:

232 calories
6g fat
25mg cholesterol
89mg sodium
5 g protein
40g carbohydrate

Leave a comment

Filed under Cakes, Cookies, Pies, Dessert

Kait’s Apple Pie

This delicious recipe was given to me at the annual Textiles students’ retreat in Upper Amherst Cove NL during a pie making workshop.  It was baked in furniture maker Mike Patterson’s “church” kitchen – amazing light streaming in on freshly baked pies – truly a visual and gastronomic feast.

Ingredients:

Pastry

2 1/4 cup flour
3/4 tsp salt
3/4 cup + 3 tsp butter
1/2 cup ice water

Glaze

1 egg yolk
2 tsp sugar

Filling

8 cups apples
2 tsp lemon juice
1/2 cup sugar
3 tbsp flour
1/2 tsp cinnamon

Method:

Pastry

  1. Cut cold butter into cubes: place in large bowl.
  2. Stir in flour and salt until coarse -looking.
  3. Pour water in all at once: stir until loose dough forms.
  4. With floured hands, gather into 2 balls.
  5. On floured surface, GENTLY knead into 3/4 inch thick disc.
  6. Wrap in plastic wrap and refrigerate until chilled.

Filling

Peel and core apples and place in large bowl.  Cut into wedges or slices. Toss apples with lemon juice.  In small bowl, stir together sugar, flour and cinnamon:  sprinkle over apples and toss until coated.  Wipe out small bowl.

Pastry

  1. On floured surface with well floured rolling pin, roll our 1 piece of refrigerated dough from centre, lifting pin at edge to keep even thickness.
  2. Turn pin clockwise 90 degrees.
  3. Repeat rolling out and turning dough until you have a 13 inch circle.
  4. Loosely roll pastry around rolling pin:  unroll into pie plate.
  5. Trim edge with a sharp knife.

Filling

Scrape prepared apples into pie shell.  Brush pastry rim with water.

Pastry

  1. As with first ball of dough, roll out remaining dough to 13 inch circle.
  2. Using rolling pin, roll up pastry and roll out onto pie.
  3. Trim with knife leaving 3/4 inch overhang.
  4. Gently lift bottom pastry rim and fold overhand under rim:  press together to seal.
  5. Decorate rim.
  6. With tip of sharp knife, cut steam vents in middle of top pastry.

Glaze

  1. Separate egg yolk from egg white into small bowl.
  2. Add 1 tbsp of water and whisk yolk: using pastry brush, brush over pastry.
  3. Sprinkle with sugar.

Bake

  1. In oven at 425 degrees F for 15 minutes.
  2. Reduce heat to 350 degrees F, bake for 40 minutes or until golden, filling is bubbly and apples are soft when poked with a fork.
  3. Remove from oven and cool on rack.

Leave a comment

Filed under Cakes, Cookies, Pies, Dessert

Tineke’s Blueberry Lemon Pastries

Fine Dining in the Twine Loft

This amazing recipe is a staple at Tineke Gow’s Campbell House and the Artisan Inn in Trinity, Newfoundland.  It has topped off many an amazing meal in the Twine Loft.

Ingredients:

Crust
1/2 cup flour
1/4 cup yellow corn meal
6 tbsp. icing sugar
1/2 tsp. salt
1/2 cup cold unsalted butter, cut into pieces

Filling
3 large eggs
1/2 cup of sugar
1 1/2 tbsp. flour
1 tsp. lemon zest
2 tbsp. lemon juice
2 tbsp. milk (Tineke recommends whole milk)

2 cups of wild blueberries (10 oz)
3 tbsp. apricot jam, heated and strained

Method:

To make crust –

  1. Preheat oven to 350 degrees F.
  2. Line a buttered 8 inch square glass baking dish with 2 sheets of foil, overlapping them in opposite directions so there is overhang on all four sides.
  3. Pulse together flour, cornmeal, salt, icing sugar and butter until mixture resembles course meal.
  4. Press into bottom of baking dish and 1 inch up the sides.  Bake in the middle of the oven until golden brown, about 20 min.

Make filling while crust bakes

  1. Whisk together eggs, sugar, flour and zest.
  2. Whisk in the juices, mlk and a pinch of salt.
  3. Toss blueberries with jam into another bowl.
  4. Whisk egg mixture and immediately pour into crust.
  5. Bake until set, about 17 minutes.
  6. Gently spoon berries evenly over top and bake 2 minutes more.
  7. Transfer baking dish to a rack and cool.
  8. Drizzle with a little Grand Marnier. (Or Vanderhum)
  9. Chill overnight.  Use foil to lift out of dish and cut into squares.

Tineke’s team services it on a beautiful glass plate, with a bit of sifted powder sugar and a few miniature pansy flowers from her garden as garnish.

Leave a comment

Filed under Cakes, Cookies, Pies, Dessert

Roger’s Lemon Loaf / Suurlemoenbroodjie

Ingredients:

75 g (80 ml) butter at room temperature
300 g (375 ml) castor sugar (or plain Canadian sugar which has a finer consistency)
2 eggs
250 g (450 ml) self raising flour (or 450 ml flour and 2 3/4 tsp baking powder)
2 ml salt
1/2 cup (125 ml) milk
grated peel of one lemon
Juice of two ripe, juicy lemons

Method:

  1. Preheat oven to 350 degrees F (180 C).
  2. Grease a loaf pan of about 25x 10 x 7 cm and line with wax paper.
  3. Cream butter, 250 ml (200g) of the sugar and eggs.
  4. Sift flour and salt.
  5. Blend the flour mixture and milk bit by bit with the egg mixture.
  6. Add lemon peel and mix.
  7. Spoon the mixture into the loaf pan and bake for 45 to 60 minutes on centre shelf until cooked.
  8. Test with test pen in centre of loaf.  It it comes out clean, the loaf is done.
  9. Mix remaining 125 ml (100g) sugar with lemon juice.
  10. Prick holes here and there into the loaf wth a fork as soon as it comes out of the oven
  11. Poor the lemon syrup slowly over the hot loaf and let it seep into the loaf.
  12. Leave it to cool in the pan.
  13. Take out of pan once cooled and remove wax paper carefully.
  14. Slice and serve.

Leave a comment

Filed under Cakes, Cookies, Pies, Dessert

Crustless Milk Tart / Korslose Melktert

This is another traditional South African recipe from Kook en Geniet and is great served with coffee or tea or as a dessert.  Contrary to traditional milk tart, this recipe does not need a puff pastry crust.

Ingredients:

2 tbsp  (25 ml) melted butter
3 eggs (white and yolk separated)
1/2 cups (125 ml) sugar
1 cup (250 ml) flour
1 t (5 ml) baking powder
1/4 tsp (1ml) salt
1 t (5ml) vanilla essence
3 cups (750 ml) milk

Method:

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Beat egg white until stiff and frothy
  3. Blend butter, yolks, sugar
  4. Sift flour, salt and baking powder together and add to 3.
  5. Stir in milk and vanilla essence. Blend well. (Be careful to avoid lumps)
  6. Fold beaten egg whites in and pour the mixture into a deep pie dish.
  7. Bake immediately at 375F for 40 minutes or until the mixture  is set.
  8. Serve warm.

15 Comments

Filed under Cakes, Cookies, Pies, Dessert

South African Milk Tart / Melktert

This recipe was adapted from Kook en Geniet and is a guaranteed favourite, warm or cold, on the tea table or for dessert.

Ingredients:

2 cups (500ml) milk
1 cinnamon stick
1/4 cup (62 ml) sugar
3 table spoons (37 ml) cake flour
1 table spoon (12.5 ml) corn starch (maizena)
1/4 tea spoon (1 ml) salt
2 table spoons (25 ml) butter
3 eggs (separate yolk and white)
Puff pastry (buy pre-rolled, frozen and thaw)

Method:

  1. Preheat oven to 425 degreed F (220 C)
  2. Boil milk with cinnamon stick in
  3. Beat egg white until stiff and frothy
  4. Mix sugar, flour, constarch, salt
  5. Add warm mik slowly while stirring with wooden spoon (be careful not to create lumps)
  6. Bring it to a slow boil and stir continuously for 5 minutes until it is thick and cooked (consistency of porridge)
  7. Remove from heat, remove cinnamon stick and let mixture cool slightly
  8. Beat the egg yolks and add
  9. Fold egg white in until it is blended through
  10. Line pie dish with puff pastry
  11. Add filling.
  12. Bake for 20 minutes in hot oven at 425 degrees F and reduce heat to 375 degrees F after the first 10 minutes.
  13. Remove from oven, let it cool slightly and sprinkle cinnamon sugar over the baked filling.
  14. Serve warm.
    (Can also be served cold and can be frozen and warmed up again before serving.)

Leave a comment

Filed under Cakes, Cookies, Pies, Dessert

Audrey’s Blueberry Muffins

August is blueberry picking time in Newfoundland and these muffins are at their very best when made with your own freshly picked berries!

Ingredients:

2 c flour
2/3 c sugar
2/3 c milk
1 c berries
1 t vanila
2 t baking powder
2/3 c margarine
2 eggs

Method:

  1. Bear sugar and margarine until it is light.
  2. Add eggs one by one.
  3. Add vanilla.
  4. Add flour and milk.
  5. Add berries last.
  6. Bake 15 minutes at 400 degrees F.

Leave a comment

Filed under Cakes, Cookies, Pies, Dessert

Apple Cake

I cannot remember where this recipe comes from, but I have a hunch that this is a delicious treat that my friend Shereen once made – years ago!

Ingredients:

1 cup self raising flour
1/2 c sugar
1 egg
50g margarine
milk to make batter
1 can of apples (I guess it is a small tin)

Method:

  1. Cream sugar and margarine.
  2. Add eggs .
  3. Sift flour in and fold into 1. and 2.
  4. Add milk if needed to create the right batter consistency (a bit thicker than cream)
  5. Pour batter into dish and place apple pieces in batter.
  6. Bake at 180 °C – similar to vanilla cake…so perhaps 25 – 30 minutes until bakes through.
  7. Pour sauce over.

Sauce

Caramel essence
3/4 cup cream (canned cream is OK)
1/4 – 1/2 c sugar

Boil together and poor over apple cake once it comes out of the oven.

2 Comments

Filed under Cakes, Cookies, Pies, Dessert

Yskaskoek / Fridge Tart

Ingredients:

1 Pk suurlemoenjellie (lemon jello)
150 ml kookwater (boiling water)
1 blik karamel (tin caramel)
100g rosyne (raisins)
5 ml vanilla
25 ml rum
250 ml room styfgeklits (whipped cream)
1/2 pakkie tennisbesuitjies (tennis biscuits or Arrow Root cookies)

Method:

  1. Maak jellie aan met kookwater.
  2. Klits karamel by.
  3. Roer rosyne, vanila en rum by.
  4. Vou room in.
  5. Giet in glasbak.
  6. Plaas tennisbeskuitjies bo-op.
  7. Plaas in yskas totdat dit stol.
  1. Make jello with boiling water.
  2. Stir caramel in (Can make by boiling a can of condensed milk in a pot of boiling water for a couple of hours – don’t let it boil dry)
  3. Add raisins, vanilla and rum.
  4. Fold cream into the mixture.
  5. Pour into a glass dish (rectangular)
  6. Place Tennis biscuits (or Arrow Root cookies) on top
  7. Place into fridge until the mixture has set.

Leave a comment

Filed under Cakes, Cookies, Pies, Dessert