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    Gourmet Simplified Delicious Desserts
    Gourmet Simplified Delicious Desserts
    Gourmet Simplified Delicious Desserts
    Ebook255 pages2 hours

    Gourmet Simplified Delicious Desserts

    By Deb Kerrey

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    About this ebook

    149 delicious desserts for your family and friends to enjoy.

    LanguageEnglish
    PublisherDeb Kerrey
    Release dateSep 25, 2016
    ISBN9781370425174
    Gourmet Simplified Delicious Desserts
    Author

    Deb Kerrey

    Gourmet Simplified Inc. was started by Deb Kerrey in 2007 as a specialty food company. Deb’s daughters have now joined her to expand the business. Gourmet Simplified’s specialty food items, mixes, and teas will now be offered at Farmer’s Markets in Southern California. You can find information on our website to where you can find us. Now through a series of cookbooks, Deb is sharing the recipes that she developed while working as a personal chef and cooking for friends and family in a cookbooks.

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      Book preview

      Gourmet Simplified Delicious Desserts - Deb Kerrey

      Section 1 - Cakes, Pies and Cheesecakes

      Almond Poundcake with Limoncello

      3/4 c. flour

      1 tube (7 oz.) almond paste

      1 tsp. baking powder

      2 T. finely grated lemon peel

      1/4 tsp. salt

      4 large eggs

      3/4 c. sugar

      1⁄3 c. Limoncello (lemon liquor)

      1⁄3 c. light olive oil

      2 T. powdered sugar

      5 T. unsalted butter

      Bring the butter to room temperature. Preheat the oven to 325°. Butter and flour a 9" springform pan. Whisk flour, baking powder and salt in a small bowl. Set aside. Using an electric mixer, beat 3/4 c. sugar, oil and butter in a large bowl until light and fluffy, about 3 minutes. Crumble the almond paste. Add the almond paste and lemon peel to the sugar mixture. Beat until smooth. Add the eggs, one at a time, beating well after each addition. Add the flour mixture, stir to blend. Transfer to the springform pan. Bake the cake about 45 minutes. Cool completely in the pan on a wire rack. Remove the sides of the pan. Brush the top of the cake with Limoncello. Sprinkle the cake with powdered sugar.

      Amaretto Cheese Apricots

      4 oz. cream cheese

      2 T. amaretto liqueur

      1⁄3 c. slivered almonds

      30 soft whole dried apricots

      1/4 c. chopped dried cherries

      Bring the cream cheese to room temperature. Toast the almonds on a baking sheet in a 325° oven for 6 to 8 minutes. Let cool then chop. In a small bowl, mix cream cheese, amaretto liqueur and 1/4 c. chopped almonds. Spoon into a small resealable plastic bag. Cut ½" off 1 corner of the bag. With fingers,open apricots along one side. Pipe about 1 tsp. cheese mixture into each apricot. Finely chop the remaining almonds. Dip cheese edge of apricots into almonds. Refrigerate 1 hour before serving

      Angel Berry Trifle

      1 1/2 c. cold milk

      2 tsp. vanilla extract

      1 pkg. (3.4 oz.) instant vanilla pudding mix

      1 carton (12 oz.) frozen whipped topping or 1 1/2 c. whipped cream

      1 c. vanilla yogurt

      1 prepared angel food cake

      6 oz. reduced fat cream cheese

      1 pint each blackberries, raspberries and blueberries

      1/2 c. reduced fat sour cream

      Bring the cream cheese to room temperature. Thaw the whipped topping. In a medium bowl, whisk milk and pudding mix for 2 minutes or until thickened. In a large bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth. Fold in the pudding mixture and 1 c. of the whipped topping. Cut the cake into 1" cubes. Place one-third of the cake cubes in a 4 quart trifle bowl. Top with one-third of the pudding mixture, one-third of the berries and half of the whipped topping. Repeat the layers. The top layer will be the berries (no whipped topping on the top.) Refrigerate until served.

      Apple and Almond Custard Tart

      3/4 c. plus 3 T. flour

      1 1/2 tsp. finely grated lemon zest

      1/4 tsp. baking powder

      1 T. fresh lemon juice

      10 T. unsalted butter

      1/2 c. heavy cream

      1 c. sugar

      1 Granny Smith apple

      2 large eggs

      1⁄3 c. sliced blanched almonds

      1/2 tsp. almond extract

      Bring the butter to room temperature. Peel, core and slice the apple into ¼ thick slices. Toss the apple slices with the lemon juice and set aside. In a small bowl, whisk together 3/4 c. flour and baking powder; set aside. In a large bowl, using an electric mixer, beat 6 T.butter and 1/2 c. sugar until light and fluffy. Add 1 egg and the almond extract; beat until combined. With the mixer on low, add the flour mixture and mix just until combined. Spread the dough in a 9 tart pan with a removable bottom. Evenly cover the bottom and sides of the pan. Freeze the crust for 20 minutes. Meanwhile, preheat the oven to 350° and make the filling. In a large bowl, using an electric mixer, beat 4 T. butter and 1/4 c. sugar until light and fluffy. Add 1 egg and lemon zest; mix until combined. With mixer on low, add 3 T. flour then add the cream. Mix just until smooth. Set aside. Arrange the apple slices evenly in the tart pan over the chilled dough. Spread the filling over the apple; sprinkle with the almonds and remaining 1/4 c. sugar. Place the tart pan on a rimmed baking sheet. Bake until golden brown, 40 to 45 minutes. Cool completely on a wire rack before serving.

      Apple Budino

      1/2 T. unsalted butter

      3 croissants

      1 Granny Smith apple

      1 c. heavy cream

      1 cinnamon stick

      2 large eggs

      2 T. packed light brown sugar

      1/4 c. plus 1 T. sugar

      1/2 c. apple juice

      Put the oven rack in the middle position and preheat the oven to 375°. Peel the apple and cut into 1/4 pieces. Break the cinnamon stick into 3 pieces. Cut the croissants into 1/2 cubes. Melt the butter in a 10 skillet over medium-low heat. Add the apple and cinnamon pieces and sauté, stirring occasionally about 3 minutes. Add brown sugar and cook, stirring occasionally until the sugar is melted and the apples are slightly caramelized, about 2 minutes. Add the juice and cook until the apples are tender and juice has evaporated, 3 to 4 minutes. Discard the cinnamon pieces. Transfer the apples to an ungreased 9 square baking dish, spreading evenly. Add croissant pieces. whisk the cream, eggs and ¼ c. sugar. Pour evenly over the croissant cubes, pressing them down. Sprinkle the top with 1 T. sugar. Bake, uncovered, 25 - 30 minutes. Cool 10 minutes. Serve warm.

      Apple Crisp

      4 c. peeled and diced apples

      3/4 c. oatmeal

      1 c. sugar

      3/4 c. brown sugar

      1/4 c. plus 1 T. flour

      1⁄3 c. butter

      1 tsp. cinnamon

      Preheat the oven to 350°. Combine apples, sugar, 1 T. flour and cinnamon. Put in a buttered baking dish. Combine oatmeal, brown sugar and 1/4 c. flour in a bowl. Cut in 1⁄3 c. butter with a pastry blender. Sprinkle the oatmeal mixture on the top of the apple mixture. Bake at 350° for 50 minutes. Serve warm with vanilla ice cream.

      Apple Crisp

      6 Granny Smith apples, cored, peeled and diced

      1/4 c. sugar

      3/4 tsp. cinnamon

      Pinch of salt

      2/3 c. butterscotch chips

      1/4 c. flour

      4 oz. apple cider

      3 T. butter, cubed

      Topping:

      1/2 c. quick cooking oatmeal

      3/4 c. flour

      1/2 c. brown sugar

      Pinch of salt

      1/2 c. chopped pecans

      1/2 c. butter, softened

      Preheat the oven to 350°. Grease a 2-quart baking dish. Remove the 1/2 c. butter for the topping from the refrigerator to soften.

      In a large bowl, combine the apples, sugar, cinnamon, salt, butterscotch chips, flour and apple cider. Gently stir the ingredients together. Put the mixture in the greased baking dish and spread the butter cubes evenly over the top.

      In a separate bowl, combine the oatmeal, flour, brown sugar and salt. Mix in the butter until pea-size lumps form. Fold in the chopped pecans and sprinkle the crumb topping evenly over the filling.

      Bake for about 45 minutes, until the apples are tender. Let cool for about 10 minutes.

      Serve warm with vanilla or cinnamon ice cream.

      Apple Pie

      1 1/2 lbs. Granny Smith apples

      1/2 c. unsalted butter

      1 c. cold water

      1 c. sugar

      3 T. fresh lemon juice

      2 tsp. ground cinnamon

      1 c. flour

      Cut the butter into cubes and bring to room temperature. Butter a 9" glass pie dish. Peel, quarter, seed and very thinly slice the apples. Place the apples in a bowl. Add the water and lemon juice; let stand 10 minutes, stirring occasionally.

      Preheat the oven to 350°. Place the flour and butter in another bowl. Using the back of a fork, mash together until moist clumps form. Add the sugar and continue to mix until it is incorporated into the moist clumps. Put 1½ c. of the dough in the pie plate. Press evenly over the bottom and halfway up the sides of the dish. Drain the apples well. Arrange in an even layer on top of the dough. Sprinkle with ground cinnamon. sprinkle the remaining dough in bits over the apples.

      Bake the pie until browned and apples are tender, about 1 hour. Transfer to a rack; cool 30 minutes. Serve warm or at room temperature.

      Apricot Fig Yogurt Swirl

      3 c. vanilla yogurt

      1 tsp. vanilla extract

      12 oz. dried apricots

      1 cinnamon stick

      4 oz. dried Mission figs

      2 c. water

      1 star anise

      Spoon yogurt into a colander lined with cheesecloth. Set over a small bowl. Cover with plastic wrap. Refrigerate and allow to drain for 1 to 2 hours. Meanwhile, chop the apricots and figs. Place the apricots, figs, 2 c. water, vanilla, star anise and cinnamon stick in a saucepan. Bring to a simmer and cook until the fruit is very soft, about 30 minutes. Drain and discard the spices. Cool the fruit. Spoon yogurt into dessert dishes. Add cooked fruit to each portion and swirl through the yogurt. Serve or refrigerate until ready to serve.

      Baklava

      1 lb. phyllo pastry sheets

      1⁄8 tsp. cinnamon

      1 lb. butter

      2½ c. water

      1 lb. chopped walnuts

      4 c. sugar

      Preheat the oven to 350°. Mix walnuts and cinnamon. Melt the butter. Start with one phyllo sheet, place half in a 9 x 13 pan, brush with butter, fold over the remainder of the sheet. Do 4 sheets then sprinkle with nuts. Continue using 2 sheets, sprinkling nuts over every 2 sheets. Continue to use all but 4 sheets of the phyllo dough and all the nuts by repeating the layers. Use the saved 4 whole sheets for the top and butter well. Mark long strips with a sharp knife to help with cutting later. Bake for 40 to 45 minutes at 350°. While the baklava bakes, combine sugar and water. Boil gently for 20 minutes. Remove the baklava from the oven. Pour the hot sugar/water mixture over the hot baklava. Let the baklava cool then cut into small squares.

      Banana Cream Supreme

      1 1/4 c. graham cracker crumbs

      1 (12 oz.) container frozen whipped topping, thawed or 1 1/2 c. whipped cream

      1/4 c. butter

      3 T. sugar

      3 medium bananas

      1 c. sour cream

      2 T. chopped pecans

      1/2 c. cold milk

      1 pkg (3.4 oz.) vanilla instant pudding

      Melt the butter. Add the sugar and butter to the graham cracker crumbs. Press into the bottom of a 9" springform pan. Whisk the sour cream and milk together. Add the pudding mix and whisk until dissolved. Add the whipped topping, folding in until well blended. Spread half of the filling over the crust. Slice the bananas over the filling. Spread the remaining filling over the bananas. Sprinkle the pecans over the top. Refrigerate until served.

      Bananas Foster

      4 medium ripe bananas

      1/4

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