Dessert

Apple Raspberry Nachos

Whip up these fun apple nachos for dessert or a sweet afternoon snack and don't be afraid to get creative. Toast the nuts and coconut, replace the nuts with granola or crushed graham crackers, drizzle the apples with honey or caramel sauce, top with ice cream, sprinkle with cinnamon. If you have extra raspberry sauce, swirl it into the yogurt dip.

Apple_Raspberry_Nachos_0.jpg

Ingredients

  • 1 cup frozen or fresh raspberries

  • 1 tablespoon maple syrup

  • 1/2 cup chocolate chips

  • 2 large Honeycrisp apples, halved, cored and sliced thin

  • 1/4 cup pecans, chopped

  • 2 tablespoons shredded coconut

  • 2 tablespoons plain or vanilla yogurt

Preparation

In a small pot, simmer the raspberries and maple syrup for 5 to 10 minutes, stirring frequently. Remove the raspberry sauce from the heat and pour into a small container through a fine mesh strainer to remove the seeds. (Tip: Use the back of a heavy spoon to push the raspberry sauce through the strainer.) Set aside the finished sauce. Melt the chocolate chips either in a double boiler or by microwaving for about 3 minutes on low, in a microwave-safe bowl. To build the nachos, spread out or overlap the apple slices on a platter or large plate. Lightly drizzle the apple slices with the melted chocolate and raspberry sauce, sprinkle pecans and coconut over the top, and serve with yogurt as a dipping sauce.

Raspberry Agave Sorbet

Sorbet is a refreshing and light alternative to ice cream. Try it layered in parfaits, floated in berry sangria, or on top of another berry desserts, such as cobbler. In this version, using agave syrup means that you can skip the traditional step of making a syrup from sugar, since agave dissolves in cold water.

Raspberry Sorbet

Ingredients

  • 12 ounces frozen or fresh raspberries
  • 1/2 cup light agave syrup
  • 1/2 cup water
  • 1/2 teaspoon vanilla

Equipment

  • Ice cream maker or food processor

Preparation

  1. If using an ice cream maker, have it chilled and ready to go (if using the freezer method, have an ice cube tray or cookie tin lined with parchment paper ready to go). Place a fine wire screen strainer over a bowl, which you'll use to strain the raspberry puree.
  2. In a food processor or blender, puree the raspberries until smooth. Use a rubber spatula to scrape the puree into the wire strainer, and then to press the puree through. Scrape and move the fruit pulp until all you have left are seeds. You should have about one cup of puree. Stir in the agave, water and vanilla, then chill until very cold.
  3. Use the ice cream maker to freeze the sorbet. If desired, transfer to a storage tub and freeze until ready to use. (If using the freezer method, pour the sorbet mixture into the ice cube trays or onto the parchment lined cookie tray and freeze. Break the frozen sorbet mixture into chunks, if using a cookie tray, and puree the chunks in a food processor before serving.)

 

Photo via Creative Commons. 

Authored by Robin Asbell. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop.

Avocado Ice Cream

This is ice cream is a creamy and refreshing dairy-free dessert.

 Avocado ice cream makes a great creamy ice cream texture.

Avocado ice cream makes a great creamy ice cream texture.

Ingredients

  • 1 1/2 cups avocado puree, (see tip), from about 3 ripe large avocados
  • 1 1/2 cups water
  • 1 1/3 cups sugar
  • 1/4 cup lime juice
  • 1/3 cup tequila
  • Lime zest, for garnish

Preparation

  1. After making avocado puree, add water, sugar, lime juice and tequila to the food processor with 1 1/2 cups of the puree; pulse until well combined. Refrigerate the mixture for 1 hour or overnight.
  2. Transfer the avocado mixture to the canister of an ice cream maker. Freeze according to manufacturer’s directions. If desired, place the ice cream in the freezer to firm up before serving. Garnish with lime zest, if desired.

Tips & Notes

To make avocado puree, peel and pit 3 ripe large avocados and process in a food processor until smooth. Measure out 1 1/2 cups for the ice cream. Reserve any extra for another use.

 

Photo via Creative Commons. Authored by eatingwell.com. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Mixed Berry Crumble

This crumble is very versatile. Choose your filling based on the current season's fresh fruits.  

Ingredients

  • 1 cup rolled oats
  • 3/4 cup light brown sugar
  • 3/4 cup whole wheat pastry flour
  • 1/2 teaspoon salt
  • 2 teaspoons lemon zest
  • 1/2 cup unsalted butter, melted
  • 4 cups fresh strawberries, stems removed
  • 2 cups fresh raspberries
  • 1 cup fresh blueberries
  • 2 tablespoons sugar
  • 1 tablespoon arrowroot or cornstarch
  • 1 teaspoon vanilla

Preparation

Heat the oven to 400°F. In a large bowl, combine the oats, brown sugar, flour, salt and zest. Add the melted butter and stir to mix. Reserve. Place the berries in a 2-quart baking dish, and sprinkle with sugar, arrowroot or cornstarch, and vanilla. Toss gently to coat, until well combined. Crumble the oat mixture over the berries in the dish. Bake for 25 minutes, or until the topping is golden and the juices are thick and bubbly all the way around the dish. Let cool on a rack for 5 minutes before serving.

Serving Suggestion

Vary the flavors by adding a teaspoon of cinnamon to the topping, or change the balance of berries in the mix. Substitute a gluten-free flour blend if you prefer. Serve this warm with a scoop of ice cream and you can't miss.

 

Authored by Robin Asbell. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Lemon Bars

The bright lemon flavor of these bars makes a great finish to a dinner of hearty Mediterranean dishes like pasta or ratatouille. Of course, they’re a delicious midday snack as well.

Ingredients

Crust

  • 3/4 cup butter, cold and cut into small pieces
  • 2 cups all-purpose flour
  • 3/4 cup confectioner’s sugar

Filling

  • 4 large eggs
  • 1 1/3 cups sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon lemon zest, minced
  • 3/4 cup fresh lemon juice (3-4 lemons)
  • Pinch of salt

Preparation

  1. Preheat the oven to 350ºF. Grease a 9x13 inch baking dish.In a large mixing bowl, whisk the flour and confectioner’s sugar together. Cut in the butter with a pastry cutter or your fingers until the mixture is crumbly. Press the dough into the pan evenly.Bake for 15-17 minutes.
  2. While the crust is baking, whisk the filling ingredients together in a large mixing bowl. Pour the filling onto the hot crust. Place the dish back into the oven and bake for about 15 minutes.
  3. Stir together the sour cream and sugar for the topping. Gently spread the sour cream mix evenly over the bars. Bake another 5-7 minutes. Let the bars cool completely before cutting or topping with powdered sugar.

 

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Rhubarb Snacking Cake

It's rhubarb season! Whole wheat flour, rolled oats and tangy rhubarb combine for a scrumptious, snack-worthy cake.

Ingredients

  • 1 cup rolled oats
  • 1 1/4 cup brown sugar, divided
  • 6 tablespoons butter, divided
  • 1 cup whole wheat pastry flour
  • 1/2 cup unbleached flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup nonfat plain yogurt
  • 1 large egg
  • 1 cup thinly sliced rhubarb

Preparation

  1. Heat the oven to 350°F. Lightly oil or butter a 9-inch square baking pan. Melt the butter. In a medium bowl, combine 2 tablespoons of the melted butter with the oats and brown sugar. Mix well and set aside.
  2. In a large bowl, mix the flours, brown sugar, soda and salt. In a separate bowl, whisk together the yogurt and egg; slowly add the remaining 4 tablespoons melted butter, while whisking the mixture. Pour the yogurt mixture over the dry ingredients and stir just to combine. Quickly stir in the rhubarb. Scrape the batter into the prepared pan. Sprinkle with the topping, then bake for 30 to 35 minutes. A toothpick inserted in the center of the cake should come out with no wet batter sticking to it. Cool the cake on a rack. Serve warm, or wrap tightly and refrigerate for up to a week.

Serving Suggestion

When rhubarb is in season, make the most of its tangy, pink stalks in this quick cake. You can even make this with frozen rhubarb in the middle of winter, if you like; just bake it 5 or 10 minutes longer. Top with a dollop of whipped cream or coconut sorbet for special occasions, or just slice and enjoy!

 

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Eggless Chocolate Mousse

A true mousse is an airy concoction, in which rich chocolate is held aloft by thousands of tiny bubbles. Aquafaba does an amazing job of lifting and holding a gorgeous egg-free whipped texture.

Ingredients

  • 4 ounces semisweet vegan (optional) chocolate, not chips
  • 1/4 teaspoon cream of tartar
  • 1/2 cup aquafaba
  • 2 tablespoons sugar

Preparation

  1. Melt the chocolate and allow it to come to room temperature.
  2. In a stand mixer with the whisk attachment, or a large bowl with an electric mixer, combine the cream of tartar and aquafaba. Mix on low just to combine, then raise the speed to high. Beat for 10 minutes, until the mixture reaches firm peaks. Sprinkle in 1 tablespoon of sugar and beat for 2 minutes, sprinkle in the remaining sugar and beat for 3 more minutes.
  3. Drizzle the chocolate gently over the aquafaba mixture, and use a rubber spatula to gently fold the chocolate into the whip. It will deflate quite a bit, but stay fluffy. Transfer to goblets, a bowl, or storage tub and refrigerate until set, about 30 minutes, then serve.

 

Authored by Robin Asbell. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Aquafaba Meringue Pie

This is an epic pie. It takes a little time to make all the components and assemble, but the tangy filling and stunning toasted meringue on top is worth the effort. You can make the crust and the filling a day ahead and refrigerate, then whip up the meringue on the day of serving for a pie that is sure to impress.

Ingredients

Crust

  • 1/2 cup unbleached flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 teaspoon salt
  • 1/2 stick vegan margarine (not soft spread)
  • Up to 1/2 cup ice water

Filling

  • 1 15-ounce can coconut milk
  • 1 1/4 cups sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon agar powder
  • 2 pinches turmeric or a few drops yellow food coloring
  • 3/4 cup fresh lemon juice
  • 2 tablespoons fresh lemon zest
  • 6 tablespoons cornstarch

Meringue

  • 3/4 cup aquafaba
  • 1/2 teaspoon cream of tartar
  • 3/4 cup sugar, ground and divided (see Tips & Notes)
  • 1 teaspoon vanilla

Preparation

Crust

  1. Heat the oven to 400°F. In a large bowl, combine the flours and salt, and whisk to combine. Using the large holes of a grater, grate the cold vegan margarine into the flour mixture, tossing to coat the shreds with flour. Work the margarine in just a little by squeezing the mixture with your fingers to break the shreds into smaller pieces, about the size of peas. Sprinkle in about 3 tablespoons of ice water, fluffing the mixture with a fork. Add water a tablespoon at a time, and start to gently turn and squeeze the dough as it forms. Once all the flour is moistened and the dough starts to hold together in a ball, flatten the dough ball to form a disk.
  2. Flour the counter and roll out the dough to fit in a 9-inch deep pie pan. Place the dough into the pie pan and flute the crust. Chill half an hour.
  3. Line the crust with foil and fill it with dry beans or pie weights. Bake for 20 minutes. Remove from the oven and remove the weights and foil. Return the crust to the oven for 15 minutes more until the crust is fully baked, crisp, and golden. Remove from the oven and cool completely.

Filling

  1. Pour the coconut milk into a 2-quart pot, and whisk over low heat to melt any lumps. When melted, whisk in the sugar, vanilla, agar powder and turmeric or yellow food coloring. Increase the heat to medium and bring to a boil, then reduce to hold a gentle simmer. Cook, whisking occasionally, for 5 minutes, to melt the sugar and agar completely.
  2. In a cup, whisk the fresh lemon juice with the cornstarch. Slowly pour into the simmering pot, whisking until the mixture thickens and comes to a boil. Lower the heat and whisk for 1 minute more to thicken. Stir in the lemon zest. Scrape the filling into the cooled pie crust and place in the refrigerator to set.

Meringue

  1. Preheat the broiler. Place a rack so that the top of the pie (it will be tall) will be about 3 inches from the heat. For the meringue, place the aquafaba, cream of tartar and 1/4 cup sugar in a stand mixer fitted with a whisk attachment, or a large bowl with an electric beater. Mix on low for a minute to combine well, then turn the speed to medium-high. Whip for 10 minutes, until the mixture is light and glossy. Gradually whip in the remaining sugar, a tablespoon at a time, sprinkling the sugar very slowly over the surface of the mixture for at least a full second before adding the next tablespoon. The mixture will be billowy and shiny. Whip in the vanilla at the end, just to mix it in well.
  2. Dollop the meringue mixture over the lemon filling and spread it decoratively. Don't make very deep indentations in the meringue, as the broiler will not reach them to brown them. If you have a creme brulee torch, you can make any shapes you want and use the torch to brown everything evenly.
  3. To brown the meringue, place on the rack and leave the door open as you monitor the browning, turning the pie every few seconds. It will brown very quickly, so don't look away. As soon as it is golden and toasted, remove the pie from the oven.
  4. Refrigerate the pie to set the topping for at least an hour before slicing. Serve cold. Keeps in the refrigerator for up to 4 days.

Tips & Notes

To prevent grittiness in meringue, it’s best to use sugar that’s more finely ground than standard granulated sugar. For a 3/4 cup yield measure out 3/4 cup plus an additional 2 teaspoons, to compensate for smaller granules. Grind the sugar for about 30 seconds in a blender, food processor or clean coffee grinder. Do not overgrind or you’ll end up with powdered sugar.

 

Authored by Robin Asbell. Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

Poached Pears

For such a delicious and elegant dessert, poached pears are amazingly simple to prepare.

  Via Creative Commons

Via Creative Commons

Ingredients

  • 6 firm pears (not quite ripe),
  • peeled with stems on
  • 3 cups red wine
  • 1 cup water
  • 1 cup sugar
  • 1/2 vanilla bean, split in half lengthwise
  • 1 star anise
  • 2 tablespoons honey
  • 1 tablespoon lemon juice

Preparation

  1. Choose a cooking pot that will hold the pears snugly. Place red wine, water, and sugar in the pot. Cut the vanilla bean in half lengthwise and scrape the seeds into the pot; add the pods along with star anise, honey, and lemon juice.

  2. Bring the liquid to a simmer and cook for about 5 minutes, stirring to make sure the sugar is dissolved.

  3. Add the peeled pears, cover, and simmer for about 20 minutes until pears are tender.

  4. Remove the pears and continue simmering the liquid until it becomes thick and syrupy. Use this syrup to glaze the pears before serving.

Serving Suggestion

Serve pears warm or cold, with a dollop of whipped cream or crème fraiche, if desired.

 

Reprinted by permission from StrongerTogether.coop. Find articles about your food and where it comes from, recipes and a whole lot more at www.strongertogether.coop

CHOCOLATE CHIP BANANA BREAD

Banana Bread

Ingredients 

  • 2 c. all-purpose flour
  • ¼ c. granulated sugar
  • 1 tsp. vanilla extract
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 pinch salt
  • 1 bag semi-sweet or bittersweet chocolate chips 
  • 2 c. bananas (2-3 ripe & mashed bananas)
  • ½ c. butter, melted
  • ¼ c. milk
  • 2 eggs
  • Cinnamon for crust (optional)

Preparation 

Preheat oven to 350 degrees. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. Add chocolate chips.

In a separate bowl, whisk together bananas, butter, milk, vanilla and eggs. Pour over the flour mixture and stir until blended. Grease a 9x5 loaf pan with butter and sprinkle with cinnamon and sugar. Pour mixture into the loaf pan.

Bake for 50 to 60 minutes, until the crust is golden brown and a toothpick comes out clean. Let cool in pan for 15 minutes before turning out onto a rack or serving plate. Serve warm.

 

Reprinted from Equal Exchange.