You are currently browsing the Ted Kennedy Watson posts tagged: Dessert

Ted’s Tip No. 143

Offering to bring dessert when a friend is hosting a large dinner or gathering helps take one extra task off their plate. Be it homemade, bakery or grocery store bought, the gesture ends the event on a sweet note.



The Simplest Autumn Dessert

This time of year a caramel apple can make the perfect simple Autumn dessert. We picked up this perfect jonboy caramels specimen at a farmers market on Sunday, but by all means if you want to get creative making them, do. I just love the idea of serving each one to a guest or serving slices with coffee after the meal. Gotta say, I felt like a kid again the moment I had my first bite. Amazing how scents & flavors can transport you and bring back such fond memories. Happy Wednesday everyone!



Aperol & Orange Marmalade Sauce  

This all came about because we had a bottle of Aperol and a bottle of orange marmalade and I was in charge of dessert the other evening. Store bought cake caught my eye as I was not into making/baking anything. But it seemed a bit plain and I wanted to doctor it up a bit. Liqueur is a great thinner to jams & marmalades as it makes it more ‘sauce’ like and adds a ton of flavor. Off the heat add marmalade to a sauce pan and a bit of the Aperol so it thins it out. Then heat it up on the stovetop. Once heated to your liking, pour over cake. Could not be easier but it makes something which could be boring, sing.

A bit about Aperol from their website: “The name says it all: Aperol is the perfect aperitif. Bright orange in colour, it has a unique taste, thanks to the secret recipe, which has never been changed, with infusions of selected ingredients including bitter and sweet oranges and many other herbs (including rhubarb) and roots in perfect proportions.”



Blueberry Dutch-Baby

This has become one of my new favorite desserts, sort of a cross between a pancake and a soufflé, to make this Summer as the blueberries have been exceptional on both coasts this season.  But I plan on making this year round.  I first saw a recipe for this in a magazine when we were at Hawthorne and gave it a try.  I have since seen mention of it as a breakfast option, which I think would be yummy too, but I really love serving it as a dessert.

A black cast iron pan/skillet from 8 to 12 inches is best, but I have also make one in a non-stick pan and it worked swell.  Turn on the oven to heat up to a hot 425 degrees while you mix up this batter.  In a good sized bowl add a half of a cup of flour, half of a cup of whole milk, 2 eggs, 2 tablespoons of sugar, and an 1/8 of a teaspoon of both salt and ground nutmeg. Mix all together.  Don’t worry, fine if a tad lumpy. Set aside.

Then add 3 tablespoons of unsalted butter to the pan/skillet which is on the stovetop on medium high heat.  Let the butter melt being sure it is covering the entire interior surface of the bottom of the skillet. Then add the mixture to that. Working quickly, scatter a half to a cup of fresh blueberries to the mixture.  It is now ready to go into the now quite hot oven for 15 to 20 minutes.  Check at 15 and if it not inflated and brown edged, cook a bit longer.  It is the prettiest, puffiest darn thing right when it comes out of the oven (which makes it soufflé like) but will deflated quite quickly (which makes it pancake like) while still so yummy looking.  Take a half cut lemon and squeeze over the entire thing.  Cut and serve with a spoonful of maple syrup over each piece and to guild the lily, add a sprinkling of powdered sugar right when ready to serve.  I promise you will have happy guests. Enjoy!



Strawberries with Grand Marnier

20130609-060949.jpg The strawberries were just looking so fresh & beautiful yesterday on my Saturday morning stroll through the Market I could not help but buy up a few baskets. Strawberries can make just the easiest dessert. This has been a long-time easy favorite in our house when strawberries are looking fab. Cut strawberry tops off. Cut said strawberry in half filling up a bowl. Once the bowl is full or you have used as many as you would like, add a few pinches of sugar. This helps draw out the natural juices. Then add a few splashes of an orange liqueur. Our 2 favorites are Grand Marnier or Triple Sec. Any orange liqueur will do. Toss all together so everything is coated. Let sit for at least an hour. I usually do this at the start of making dinner so it has time to sit and marry the flavors and be ready for dessert time. A bowl of this strawberry goodness is great just as is, but a few store bought cookies such as shortbread work nicely too. This really is just the easiest, tastiest quick dessert. When strawberries are not in season and are not super ripe, but we still have a hankering for a little Summer flavor, I will do this same thing, but make it in the morning so it sits and marinates throughout the day in the orange liqueur, and is ready in the evening.

Happy Sunday!



Polenta Pennies

20130410-064937.jpg I wrote about Lark Fine Foods back in November, and the amazing salted rosemary shortbread they make. Well, they are at it again, whipping up these incredible bite-sized little gems, polenta pennies. Just the right size for a late afternoon snack or to serve as a simple dessert with coffee or tea. Laced with lemon and studded with golden raisins–they are just the perfect little cookie. Ideally packaged for nifty gift giving, which you know, always seals the deal for me.

Happy Wednesday!



Raspberry Dessert

Entertaining on a week night is fun, but I really want to make all the components of the meal fairly simple. Last night we had one of TPS’s childhood friends from New York who is in town for business, over for cocktails and a simple supper. They had picked up salmon and the rest of the main meal while they were touring around the city in the late afternoon. I was in charge of dessert. It was a long day at work, so I decided to assemble my favorite, quick & easy dessert, as I knew it would only take a few minutes. We have actually had guests want to lick the bowl to make sure they have gotten all of the caramel sauce. Here it is.

Take vanilla ice cream out to soften a bit, to start. I am a Haagen-Dazs fan, but any good variety will do. Find a caramel sauce you like. We sell a salted caramel sauce from France, as well as one from local chocolatier Fran’s that is just straight caramel. Heat the caramel sauce in the microwave till it is just warm. Pour the heated sauce into each bowl. Place one scoop of vanilla ice cream in the bowl on top of caramel sauce. It will start to melt a bit, and that is what you want. Next place a scoop of your favorite raspberry sorbet that has not been left out to soften next to the melting vanilla ice cream in the dish. Pour raspberry sauce (again, Fran’s is my source for this amazing sauce) over both scoops, and then scatter a few fresh raspberries over all. This is really all about buying the right stuff and assembling it–just what I like after a busy day. Give it a try, I promise you will have some happy guests.

20110728-072830.jpg The photo is a bit hazy. Sorry about that. I think the extra large martini might have had something to do with that.

Happy Thursday!