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Berries Topped with Whole Wheat Dumplings


Ripe raspberries are perfect in this Berry Grunt.

Blackberries, blueberries, raspberries and strawberries are always welcome in a cobbler, a pie or just with a drizzle of heavy cream on top. This variation is slightly different.

“A grunt, also called a slump, is a fruit dessert that’s cooked on the stove and topped with dumpling batter, which steams in the cooking liquid,” write the editors of Whole Living magazine in the new cookbook, “Power Foods” (Clarkson Potter, ).

In this case, the filling consists of blackberries and raspberries, and the whole wheat dumplings are flavored with cinnamon and sugar. Serve dumplings splashed with heavy cream, if desired.”

The recipe calls for raspberries and blackberries, but you can use any berry you choose. It may not be the most glamorous name for a dessert, but you can bet that it will taste great.

Berry Grunt

Dumplings:
1/2 cup whole wheat flour
1/2 cup flour
2 tablespoons plus 1 teaspoon sugar, divided use
3/4 teaspoon baking powder
Pinch of coarse salt
1/4 teaspoon ground ginger
1/3 cup milk, room temperature
2 tablespoons unsalted butter, melted
1/8 teaspoon ground cinnamon

Fruit filling:
4 cups raspberries (about 1 1/2 pints)
3 cups blackberries (about 1 1/2 pints)
2 tablespoons fresh lemon juice
1/2 cup sugar
Pinch of salt
Pinch of ground cinnamon
2 tablespoons water

For sering:
Heavy cream, for drizzling (optional)

To make the dumplings: Whisk together flour, 2 tablespoons sugar, the baking powder, salt and ginger in a bowl. Stir together milk and butter, then stir into flour mixture until combined (do not overmix, dough will be stiff). In a small bowl, sift together 1 teaspoon sugar and the cinnamon.

To make the fruit filling: Gently fold together the raspberries, blackberries, lemon juice, sugar, salt, cinnamon and the water in a large bowl. Transfer to a large straight-sided skillet. Cover and bring to a boil over medium-high heat, gently stirring occasionally.

When fruit mixture is bubbling, drop 8 large dollops of batter on top using 2 spoons, spacing batter evenly. Sprinkle with the cinnamon sugar. Cover; reduce heat to medium. Cook until the dumplings are cooked through, about 15 minutes. Remove from heat; let cool slightly before serving, drizzled with cream, if using.

Makes 8 servings.

Approximate nutritional value per serving: 175 calories, 2 g saturated fat, 1.3 g unsaturated fat, 8.5 mg cholesterol, 36.3 g carbohydrate, 3.2 g protein, 300 mg sodium, 7.6 g fiber.

From “Power Foods” from the editors of Whole Living magazine

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Make Your Own Ice Cream Sandwiches


Chocolate-Hazelnut Ice Cream Sandwich

From the moment I cracked open a copy of Pam Anderson’s “Perfect One-Dish Dinners: All You Need for Easy Get-Togethers” (Houghton Mifflin Harcourt, $32), I started a list of ingredients I needed to pick up in order to make dish after dish. At the top of the list was her recipe for Chocolate-Hazelnut Ice Cream Sandwiches.

These go together quickly, largely because they are a mix of store-bought ingredients. Take a chocolate cookie, a pint of chocolate ice cream, Nutella and some roasted hazelnuts and you are all set.

That is, if you can find the ingredients.

Anderson recommends Nabisco Famous chocolate wafers, but the store didn’t have them. Instead, I bought a package of chocolate chocolate chip cookies from the bakery. I only had a little Nocciolata, a chocolate-hazelnut spread that I prefer to Nutella (it can be found at www.GauchoGourmet.com), enough to make one sandwich. Then I started to use peanut butter and jellies, especially raspberry and apricot. Toasted almonds, pine nuts and pecans work as well as hazelnuts, too.

In other words, make these sensational summer treats any way you like them. A lemon cookie with lemon curd and vanilla ice cream plus some candy sprinkles would definitely be welcome in 90-degree heat. So would a sugar cookie with strawberry ice cream and almonds on the side.

Just remember what Anderson says, “The cookie should not be too thick, too hard, or too brittle. Sandwiches can be double wrapped and frozen for up to 1 week.”

Chocolate-Hazelnut Ice Cream Sandwiches

1 cup chopped hazelnuts
1/3 cup chocolate-hazelnut spread (Nutella)
16 chocolate wafers, preferably Nabisco Famous
1 pint premium chocolate ice cream

Spread ice cream on the hazelnut-spread side of the cookie.

Heat oven to 350 degrees. Place nuts in a shallow baking pan large enough to hold them in a single layer; bake until fragrant and golden, 10 to 12  minutes. Cool to room temperature.

Meanwhile, smear a portion of hazelnut spread over one side of each wafer; set aside. Scoop 8 ice cream balls, a scant 3 tablespoons in size, and set on baking sheet in freezer until ready to assemble.

To assemble, set an ice cream ball on the hazelnut-spread side of each of 8 cookies; cap with remaining cookies, hazelnut-spread side down, and press to make a sandwich.

Roll sides of each ice cream sandwich in chopped hazelnuts. Double wrap in plastic and place in freezer until ready to serve.

Makes 8 servings.

From “Perfect One-Dish Dinners: All You Need for Easy Get-Togethers” by Pam Anderson.

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