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Desserts


Birchwood Cafe Strawberry Rhubarb Cobbler

Chef Tracy Singleton from Birchwood Café prepared the dish, using ingredients from Riverbend Farm


For the Filling:
3 pints strawberries, quartered
1/4 lb rhubarb 1/2" pieces
3 T corn starch
1/2 t cinnamon
1 big pinch nutmeg

 

Toss fruit into cornstarch, sugar, cinnamon, and nutmeg. Pour into 9 x 13" pan. Bake at 350° for 30-40 min. Stir occasionally until fruit is bubbly around the edges and juices are glossy and clear.


For the Topping:
1 1/2 C flour
1/2 C yellow ground cornmeal
1/2 C sugar
1 T baking powder
1/4 t salt
6 T cold unsalted butter
3/4 C heavy cream
1/4 C coarse large grain sugar

 

Combine dry ingredients. Cut butter into dry mixture until it has the consistency of coarse sand. Add 1/2 cup of heavy cream and start to mix. Gradually add the remaining 1/4 cup of cream until a soft dough forms. Take care not to over mix. Break off 1/4 cup size pieces of dough and place evenly over fruit. Sprinkle topping dough with 1/4 cup coarse large grain sugar, return to oven, and bake for 25 to 30 min. until golden brown.

 

Enjoy with fresh whipped cream or locally made Izzy's Ice Cream, St. Paul, Minnesota!


Lutheran Church Basement Apple Crisp

Chef Nathalie Johnson from Signature Café prepared the dish, using ingredients from Whistling Well Farm

 

8-10 tart Minnesota apples (look to new varieties such as Haralson), peeled, cored, and sliced
1 C butter
1 C granulated sugar
2 C brown sugar
2 C white flour
1/2 t salt
1 C granulated sugar

 

After preparing apples, working quickly so apples do not brown, cream butter and sugar and cut in flour. Add salt. In a well-buttered 9x13-in. pan, layer apples singly covering the bottom. Liberally cover with granulated sugar, amount depending on tartness of apples, and cover with brown sugar topping. Bake at 375˚F for 45 min. or until top is crumbly and dry. Top with ice cream, whipped cream, cinnamon, nutmeg, or whatever you desire. If you are making a crisp with another fruit besides apples, adjust granulated sugar such as adding 2 C for rhubarb.


Whole Wheat Caramelitas

Ingredients from Whole Grain Milling Company

 

1 1/2 cups melted butter

2 cups whole wheat flour

2 cups rolled oats

1 1/2 cups brown sugar

1 tsp baking soda

1/2 tsp salt

caramel (store bought, or homemade)

3/4 cup chocolate chips

 

Mix together the melted butter, whole wheat flour, rolled oats, brown sugar, baking soda, and salt. Press into a 9 x 13 pan, reserving a little of the oat mixture to sprinkle on top towards the end of baking.

 

Bake crust until golden brown, 15-20 minutes. Remove from the oven and spread a thin layer of caramel on top. Sprinkle with the chocolate chips and remaining oat topping, and bake one more time just until the topping is nice and golden.


Roasted Local Butternut Squash Crème Brulee

Chef J.P. Samuelson from JP American Bistro prepared the dish, using ingredients from Deer Creek Farm


Mise En Place
2 C heavy cream
1 C milk
1/2 C granulated sugar
1 C roasted squash
pinch of 5 spice
6 large egg yolks
pinch of salt

 

In a heavy saucepan over medium heat, bring the cream, milk, 1/4 c of sugar, squash and 5 spice to a simmer. Meanwhile, whisk together the egg yolks and the other 1/4 c of sugar. Remove the cream mixture from heat and add a little to the egg yolk mixture to warm it, whisking constantly to keep the yolks from curdling. Pour the egg yolk mixture into the hot cream mixture, whisking the cream as you pour. Let the cream mixture cool. Strain through a fine sieve and stir in the salt. Chill for at least 2 hrs and up to 2 days.

 

Preheat oven to 350°. Pour the mixture into six 4 oz ramekins. Arrange the ramekins in a baking pan and place it on an oven rack. Pour enough very hot water into the baking pan to reach 2/3 of the way up the sides of the ramekins. Cover with foil. Bake the custards 30 min, and then let out a little steam and bake for another 15-25 min. longer, until they are set around the edges, but still slightly jiggly in the center. Place a good amount of sugar on top of the custards and burn under a broiler or blow torch. Serve immediately.

 

Frozen Honey Mousse and Chilled Rhubarb Soup

Abby Boone, pastry chef at The Lynn on Bryant (owned by Peter Ireland) prepared this dessert using honey from The Beez Kneez Honey (2013)

 

For frozen honey mousse:

Yields: 4 servings

 

4 eggs, separated

4 t powdered gelatin*

8 t cold water

1/3 c Beez Kneez Honey

3 T oil (neutral tasting oil like sunflower or vegetable)

pinch of fine sea salt

 

Equipment: mixer with a whisk attachment, loaf pan or ring molds, one medium size bowl and one microwave safe bowl

 

Line a loaf pan with plastic wrap, or oil ring molds. Sprinkle gelatin over the cold water; let rest five minutes. Separate eggs so whites are in a mixing bowl and yolks are in a different bowl. Add a pinch of salt to the egg whites. With a whisk attachment, whisk egg whites until they make a soft peak when the whisk is removed. 

 

In a saucepan, bring your Beez Kneez honey to a boil. Slowly add honey to the eggs whites while the mixer is on. Run mixer at a high speed until outside of bowl is cool to the touch. 

 

After gelatin has sat for five minutes, add gelatin/water mixture to oil and melt in the microwave for 30 seconds. After gelatin has melted thoroughly, slowly add gelatin mixture to the egg yolks while stirring. 

 

Once honey meringue is cool, add to the yolk/oil/gelatin mixture in three parts. Complete this step quickly so gelatin doesn’t set up. Once meringue is completely folded together, gently spoon mousse into your prepared pan. Freeze at least three hours before serving. To serve, mousse can be scooped or cut with a hot knife.

 

*Abby’s note: Gelatin is optional, used as a stabilizer to keep mousse light when frozen. It’s fine to skip the gelatin and simply mix yolks and oil together (no need to warm the oil first).

 

For chilled rhubarb soup:

Yields: 4-6 servings

 

2 c rhubarb, finely chopped

2 c water

1/2 c sugar

1 cinnamon stick, 2 inches

2 grates fresh nutmeg

2 T fresh lemon juice

1/2 vanilla bean

a splash of grenadine (for color)

 

Place all ingredients in a saucepan; bring to a boil. Cook until rhubarb falls apart. Strain soup so there’s only the juice left. Chill before serving.

 

To serve: Place frozen mousse in a bowl and spoon in your chilled soup. Garnish with fresh mint, crispy meringue, cookies or fruit.


Citrus Pound Cake with Blueberry Compote

Chef Jim Kyndberg from Bayport Cookery prepared the dish, using ingredients from Pastureland Cooperative

 

For the poundcake:
16 T unsalted PastureLand butter, softened to room temperature
1 1/3 C sugar
3 large eggs plus 3 yolks
1 t vanilla extract
1 1/2 t orange juice
1/2 t orange blossom water
1/2 t salt
1 1/2 C cake flour
zest of 1 lemon

 

Beat butter in a mixer on medium until smooth and shiny, approximately 30 sec. Turn mixer to medium-low and add sugar. Let mix until fluffy, approximately 5 min. Add eggs, vanilla, juice, and orange blossom water. Once incorporated, turn back to medium-high to get fluffy again. Sift the flour in a separate bowl and stir in salt and citrus zest. With mixer on low, add flour to batter half a cup at a time, stopping occasionally to scrape side of bowl. Do not over mix. Stop as soon as flour mixture is incorporated.

 

Pour batter into a buttered 9 x 5" loaf pan and bake in a pre-heated oven at 325° for 70 min. or until you can insert a toothpick in center and have it come out clean. Remove from pan and let cool on a wire rack.


For the blueberry compote:
1 pint blueberries
1/3 C sugar
3 T lemon juice
1 t cornstarch mixed with 1 T water (or port wine)

 

Mix all ingredients together in a small saucepan. Bring to a boil while stirring constantly over medium high heat. Taste to make sure cornstarch has cooked out, approx. 2-3 min. Let cool before serving.

 

Slice pound cake, top with blueberry compote and crème frâiche. Garnish with lemon thyme or fresh mint.


Maple Coffee Bean Parfait with Pumpkin Bar

Prepared by Chef Josh Hanson from Spanky’s Stone Hearth

 

For the parfait:

16 egg yolks

2 C sugar

16 oz coffee

6 oz maple syrup

1 C heavy cream

2 oz confectioner's sugar

chocolate covered coffee beans

pinch of cocoa

 

In a medium saucepan, reduce coffee by 1/2 to make 8 oz concentrated coffee. Add sugar and boil for about 5 minutes. Separate egg yolks and place in a bowl. In a double boiler, whisk egg yolks and coffee/sugar mixture together for 7-10 minutes until a custard forms. Remove from heat and place in an ice bath, stirring occasionally. Whisk the heavy cream with the confectioner's sugar until small peaks form. Remove custard from the ice bath. Combine the cream/confectioner's sugar mixture and pure maple syrup, preferably Camp Aquila Maple Syrup, to the custard. Pour into martini glasses and freeze for 8 hours.

 

For the bars:

1/2 C vegetable oil

2 eggs

1 C sugar

1 can pumpkin

1/2 t baking soda

pinch of salt

1 t baking powder

1 t cinnamon

1 C flour

1/2 oz banana liqueur

1/2 t allspice

 

Preheat oven to 350 degrees. In a mixing bowl, cream oil, eggs, and sugar together. Add remaining ingredients and mix. Pour batter into two 9" round cake pans. Bake for approximately 20 minutes. Cool completely. Frost with cream cheese frosting.


For the frosting:

2 oz cream cheese

3 T European butter (softened)

1/2 t milk

1/2 t vanilla

1 C confectioner's sugar

 

Cream together frosting ingredients in a mixing bowl. Spread onto pumpkin bars. When ready to serve, cut bars into desired size and shape and arrange on top of parfait. Embellish with coffee beans and a pinch of cocoa.


Presentation suggestion:

Consider sprinkling granular sugar on top of the frosting and torching it to create a creme brulee look.


Chef Josh's Warning:

When assembling this dessert, take care not to fill up on chocolate covered coffee beans. They are quite addicting!

 

Yields 12 - 6 oz servings.


Hazelnut Shortbread Cookies

Chef Lisa Lindberg from Amboy Cottage Cafe prepared the dish, using ingredients from Hope Creamery

 

"This is an old Swedish recipe used by our family every Christmas for our Swedish Smorgasbord. Best made a day ahead of your tea party. They freeze very well!"

 

1 C Hope Creamery organic butter
1/2 C natural granulated sugar
1/2 C hazelnuts, ground
1 C organic white flour
3/4 t currant jelly
1 C powdered sugar
2 T water

 

Cream butter with sugar. Mix in hazelnuts and flour. Shape the dough into a 1 1/2-in. thick roll and wrap in wax paper. Chill thoroughly. Slice into 1/8-in. rounds and bake on an ungreased baking sheet at 325˚F until browned. Cool slightly and remove to rack. Spread the underside of half of the cookies with currant jelly and sandwich them together with the plain cookie halves. Mix powdered sugar and water for glaze. Sprinkle with toasted chopped hazelnuts.

Makes about 2 dozen double cookies.

Roasted Garlic Creme Brulee with Parmesan Biscotti

Chef Erik Kleven from Four Daughter's Vineyard & Winery prepared the dish, using ingredients from SunFresh Foods

 

Yield: 6 servings

For roasted garlic:
2 c garlic cloves, peeled
2 qt canola oil

In an oven proof dish, cover garlic cloves with oil and bake at 350 degrees F until garlic starts to brown. Cool and strain. (Save this garlic-infused oil for future use.)

For brulee:
3/4 c milk
1 3/4 c cream
8 oz goat cheese
1/2 t black pepper
4 egg yolks
2 t sugar
1/2 t salt
sugar, for sprinkling

In a mini-blender, mix 3 T pureed roasted garlic with milk.

In a saucepan, combine cream and garlic-flavored milk. Bring to a near boil. Turn off heat and immediately add goat cheese and black pepper. Keep stirring until goat cheese is fully incorporated. Strain dairy liquid through a fine mesh sieve.

In a mixing bowl whisk egg yolks with sugar and salt until they become pale yellow. Combine dairy liquid with egg mixture by slowly adding a ladle of the dairy liquid at a time to prevent yolks from curdling. Strain one more time through a fine mesh sieve.

Fill 6 ramekins with the custard. Place in a warm water bath in a deep baking pan - water should reach halfway up sides of ramekins (at least 1 1/2-inch high level of water). Loosely cover pan with aluminum foil; place in oven for 35 minutes. Open oven, remove aluminum foil, and continue cooking another 5 minutes. The texture should be a little jiggly but not liquid. Allow to cool. 

When serving, sprinkle sugar in each cup, then caramelize with a culinary torch. Serve immediately at room temperature.

Parmesan Biscotti

Chef Erik Kleven from Four Daughters Vineyard & Winery prepared the dish, using ingredients from SunFresh Foods

 

Yield: 12 biscotti

1 T freshly ground black pepper
4 c all purpose flour
2 t baking powder
2 t salt
4 1/2 oz Parmesan, grated
1 1/2 sticks butter, melted
3 eggs
1 c milk
egg wash (one egg mixed with 1 T water)

Combine all dry ingredients, including Parmesan, in a bowl. Combine butter, eggs, and milk in separate bowl; add to dry ingredients. 

Form a loaf, brush with egg wash, and bake at 325 degrees F for 25 minutes.

Let cool. With serrated knife slice into biscotti. Place on baking sheet and cook again until desired doneness, about 10-15 minutes.  


To serve:

2 c arugula
1 T garlic oil
salt and pepper, to taste
12 Parmesan Biscotti 

Toss arugula in garlic oil, salt, and pepper and serve alongside brulee with Parmesan biscotti.