I originally envisioned this recipe as a Sweet Potato Pie, which I did test, once, and then promptly remembered that I can’t stand making pies. I don’t like dealing with pie crusts, rolling them out, crimping the edges – it’s not something I enjoy. I decided on a tart instead, making a gluten-free oat and…
DAD’S RHUBARB CRISP
I grew up on 2 acres outside of the Detroit suburbs, by no means a large amount of property. But my dad, born and raised on a grain farm in rural Kansas, used every square inch to grow just about anything he climatically could. He meticulously tended an herb garden just outside of the kitchen…
POSSETS WITH RHUBARB COMPOTE
Possets are one of the easiest and most delightful sweets you can make. I do not understand why they aren’t more common here in the U.S. Similar in texture to Italy’s panna cotta, the British posset only requires three ingredients – heavy cream, sugar and lemon juice. Naturally gluten-free, it doesn’t require gelatin or eggs…
CRANBERRY APPLE CRISP
I grew up eating more fruit-based desserts than cakes or cookies and crisps have always been my favorite, even for the holidays. I’ve never been into pie and find it very time consuming especially when a crisp comes together so quickly without the fuss of making dough! This crisp is a combination of both sweet…
MAPLE CHEESECAKES WITH CANDIED PECANS
Made in Mason jars, these individual cheesecakes are perfect for a cocktail party or gathering with standing guests. Once sealed shut the cheesecakes travel well making them great for picnics. A gluten-free dessert option, the crustless cheesecakes are served simply with chopped candied pecans and a maple syrup drizzle. For easy pouring, I transfer the cheesecake batter…
NECTARINE BREAD PUDDING
Bread pudding is great as a brunch dish, or for dessert on a cool summer night. Easy to execute, this recipe is no more than bread soaked in an egg and cream mixture tossed with ripe, seasonal stone fruit. I don’t like to add much sugar so the natural sweetness from the nectarines is what…
RIPE NECTARINES WITH RASPBERRY COMPOTE
I am not a big dessert person, especially in the summer, but when the weather is warm ripe fruit is the best way to end a meal. The whipped cream is without sugar so the flavor doesn’t compete with the ripe nectarines and sweet compote. To make whipped cream in advance, beat the cream almost…
POSSETS WITH RASPBERRY COMPOTE
This is the easiest dessert you will make all summer. With its English roots, this quickly cooked treat is similar to Italy’s panna cotta. I like to use a variety of jars and small bowls when serving this. Once posset mixture is cooked, transfer it into a liquid measuring cup with a spout for easy…
RHUBARB COMPOTE
I’m all about making compotes with seasonal fruit – and well, vegetables since rhubarb is technically a vegetable. Very tart in flavor, rhubarb requires a good amount of sweetness to balance the sour. Cooked with only sugar and a little water, the rhubarb bubbles down into a beautiful pink hue that’s very versatile at the…