Tag Archives: Dessert Recipe

Strawberry Panna Cotta

Strawberry Panna Cotta
Serves 8
Unlike custards thickened with eggs, or puddings thickened with cornstarch, Panna Cotta desserts are "set" with gelatin. The result is a pure taste which melts in your mouth. Enjoy this strawberry version.
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Ingredients
  1. 2 cups Heavy Cream
  2. 1 cup Milk
  3. 1 cup Fresh Pureed Strawberries (Strained)
  4. ¼ cup Granulated Sugar
  5. 1 Tbsp. Unflavored Gelatin
  6. ¼ Tsp. Red Food Color (Optional)
  7. Optional Chocolate Shavings, to Garnish
Instructions
  1. Sprinkle gelatin over ½ cup of cold milk and let it stand for about 10 minutes without stirring. This is to soften the gelatin.
  2. In a saucepan, add cream, the remaining ½ cup milk and the sugar then cook on medium heat, stirring constantly to dissolve the sugar. Taste and add more sugar if desired.
  3. When the cream mixture is heated through and starts simmering, turn off the heat. Add the softened gelatin mixture and stir well to combine. Make sure the gelatin is completely dissolved.
  4. Add the pureed strawberries and (optional coloring).
  5. Pour into individual 4 to 6 ounce containers.
  6. Chill in the refrigerator uncovered for about 3 hours or overnight.
  7. Serve with optional chocolate shavings.
Notes
  1. Serves 8 – 4 ounce portions.
Nino Salvaggio https://www.ninosalvaggio.com/

Pete’s Chocolate S’More Brulee

Pete's Chocolate S'More Brulee
Serves 4
The recipe I’ll share with you is a pretty elegant one and not too complicated.
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Chocolate Crème Brulee Mixture
  1. 1 cup Heavy Whipping Cream
  2. ½ cup Milk
  3. 1 tsp. Pure Vanilla Extract
  4. 3 Extra-Large Egg Yolks
  5. ¼ cup Granulated Sugar
  6. 1/3 cup Semi-Sweet Chocolate Chips
Graham Cracker Bottom Crust
  1. ¾ cup Graham Cracker Crumbs
  2. 3 Tbsp. Melted Butter
Topping
  1. 2 cups Mini Marshmallows
Instructions
  1. In a small saucepan, bring cream, milk, sugar and vanilla to a scald, and then remove from the heat.
  2. Add chocolate chips and melt in while stirring.
  3. In a separate small bowl, beat egg yolks until smooth.
  4. Drizzle hot chocolate mixture into egg yolks while whisking. Set aside this mixture.
  5. You’ll need four (4 to 6 ounce) brulee dishes or similar ramekins to bake your brulees in.
  6. Stir together the graham cracker crumbs and melted butter to combine. Then divide evenly between each of the four brulee ramekins and tamp down to create a bottom crust for each dish.
  7. Place each of the ramekins in a baking dish and place a small amount of water in the pan to create a shallow water bath around the ramekins.
  8. Carefully fill each ramekin with the chocolate brulee filling and bake in a 275 F oven approximately 45 minutes or until just firm. The batter should appear to set like Jello®.
  9. When fully cooked, remove the baking pan from the oven, carefully remove the ramekins to a sheet pan and place in the refrigerator 2 to 3 hours to fully chill and set.
To Finish
  1. Remove chilled ramekins from the refrigerator and pat the surface of each to remove any water condensate that may have occurred.
  2. Coat the surface of each ramekin with a layer of mini marshmallows one marshmallow deep, with areas here and there of two deep to give the surface some uneven texture.
  3. Set your oven rack at the highest shelf and turn on your broiler. When hot, place the ramekins under the broiler until the marshmallows are medium- to golden-brown, being careful not to burn them.
  4. Place ramekins on a separate service plate and enjoy!
Optional Additions
  1. Float Bailey’s Irish Crème, Godiva Chocolate Liqueur or Meyer’s Rum over surface of the brulees before adding and browning the marshmallows.
  2. Sprinkle the finished brulees with toasted almonds or toasted coconut.
Nino Salvaggio https://www.ninosalvaggio.com/

Fresh Michigan Sweet Corn Custard

Fresh Michigan Sweet Corn Custard
Serves 8
August and early September are THE two best months to enjoy the best sweet corn Michigan farmers have to offer.
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Ingredients
  1. 2 ears Michigan Sweet Corn, Shucked
  2. 1 Qt. Heavy Whipping Cream
  3. ½ cup Granulated Sugar
  4. ½ tsp. Sea or Kosher Salt
  5. 1 tsp. Pure Vanilla Extract (or Paste)
  6. 2 Extra-Large Eggs
  7. 6 Extra-Large Egg Yolks
Instructions
  1. Strip the kernels from the cobs, and while doing so, scrape down any of the cob’s juices with a knife. Cut the cobs in half, and place all into a medium-size saucepan with the cream, sugar and salt. Stir and set aside for a few hours.
  2. After the mixture has rested, place it in a medium-size saucepan, (with the cobs still in) bring it to a boil and then immediately remove it from the heat. Transfer the hot mixture into a separate storage container or bowl, and refrigerate it until cool.
  3. Preheat the oven to 275°F.
  4. In a medium-size bowl, beat together the eggs, the yolks and the vanilla extract.
  5. Discard the corn cobs from the cream mixture and then blend it until smooth with a food processor, immersion stick blender or a traditional blender.
  6. Slowly add the beaten egg mixture to corn mixture while continuing to blend.
  7. Strain this finished mixture through a fine-mesh sieve (or strainer) into a bowl.
  8. Place eight 4-ounce ramekins (or custard cups) in a deep baking dish, and then divide the custard mixture among them.
  9. Add enough water to the baking dish (1 to 2 cups) to create some moisture. Cover loosely with aluminum foil and bake for about 45 minutes, turning the dish around about halfway through the baking time to ensure even heat.
  10. When the corn custard gently springs back to the touch, remove the pan from the oven and the ramekins from the water bath.
  11. Lightly cover the ramekins with plastic film to prevent a skin (like a pudding gets) and refrigerate approximately 3 to 4 hours or until fully chilled.
  12. Enjoy!
Notes
  1. Makes approximately 8 – ½ Cup Custards
Nino Salvaggio https://www.ninosalvaggio.com/

Nigella’s Clementine Christmas Cake

Nigella's Clementine Christmas Cake
In September of 2007, Nigella Lawson, internationally renowned food celebrity and cookbook author, visited Nino Salvaggio’s in preparation for a television appearance promoting her new book, “Nigella Express”. Nigella’s delicious recipe for her Christmas Cake is another one of many reasons to celebrate the holiday season “with taste”! The mandarin orange originated in the Far East and has been around since 2000 B.C. Clementines are the tiniest of the mandarins. Grown domestically but also imported from Spain; Morocco and other parts of North Africa. Clementines are a cross between a sweet orange and a Chinese mandarin. They are small, very sweet and usually seedless. Most people think of Clementines as small tangerines, but they’re a different variety entirely with a distinctive taste. The Clementine is an excellent eating orange with a soft peel perfect for peeling out of hand.
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Ingredients
  1. 4-5 Clementines, unpeeled (about 1 lb.)
  2. 6 Extra Large Eggs
  3. 1 cup + 2 Tbsp. Granulated Sugar
  4. 2 1/3 cups Almonds, finely ground
  5. 1 heaping tsp. Baking Powder
Instructions
  1. Put the unpeeled clementines in a pot with cold water to cover, bring to boil, and cook for 2 hours.
  2. Drain and when cool, cut each Clementine in half and remove any seeds.
  3. Then chop everything finely – skins, pits, fruit – in the food processor (or by hand, of course).
  4. Preheat the oven to 375°F.
  5. Butter and line an 8-inch spring form pan with waxed paper or parchment.
  6. Beat the eggs.
  7. Add the sugar, almonds, and baking powder.
  8. Mix well, adding the chopped clementines. I don’t like using the processor for this and frankly, you can’t balk at a little light stirring.
  9. Pour the cake mixture into the prepared pan and bake for an hour, when a skewer will come out clean; you’ll probably have to cover the cake with foil after about 40 minutes to stop the top burning.
  10. Remove from the oven and leave to cool, on a rack, but in the pan. When the cake’s cold, you can take it out of the pan. I think this is better a day after it’s made, but I don’t complain about eating it anytime.
  11. When the cake’s cold, you can take it out of the pan and enjoy this delicious Holiday treat.
Notes
  1. Yield 1 - 8" Cake
Nino Salvaggio https://www.ninosalvaggio.com/

New England Rome Apple Cake

New England Rome Apple Cake
Nearly two centuries ago on the banks of the Ohio River, an apple tree planted in Rome, Ohio, sent up a shoot from below the graft, the part of the tree that is not supposed to bear fruit. Orchardists generally lop these unwanted shoots off, but this branch survived to bear beautiful red fruit. That chance seedling produced what we now know as the Rome or Rome Beauty and it is famed for its deep red color and excellent storage qualities. The Rome’s flesh is crisp, firm and a greenish-white, and it has a thick skin which makes it perfect as a baking apple, a pie apple (if blended with other apples) and in cider. Rome’s are particularly flavorful in this recipe for New England Apple Cake. Scatter a few raisins, dried apricots or cranberries on top for a different taste.
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Ingredients
  1. 1 1/2 cups All Purpose Flour (with a pinch of salt)
  2. 1/2 cup Brown Sugar
  3. 1 tsp. Baking Soda
  4. 1/2 cup Granulated Sugar
  5. 1 Tbsp. Cider Vinegar
  6. 1/2 cup Butter
  7. 1 Extra Large Egg
  8. 1/2 tsp. Cinnamon, ground
  9. 2 Rome Apples, cored, peeled & sliced
  10. 1/2 tsp. Nutmeg, ground
Instructions
  1. Spray a 9” pie plate with non-stick vegetable spray and preheat an oven to 325°.
  2. In large bowl, mix flour, sugars, cinnamon, nutmeg and salt.
  3. Cut in butter with knife or pastry blender until crumbly.
  4. Remove half of the mixture to another bowl.
  5. Place vinegar in measuring cup and add enough milk to make ½ cup liquid.
  6. Add to crumb mixture in first bowl with egg and baking soda and stir until smooth.
  7. Pour batter into pie plate.
  8. Slice apples and scatter over batter and cover with remaining crumbs.
  9. Bake for about an hour, until cake is firm and golden brown.
  10. In addition to the crumb topping you may wish to add a few raisins, dried apricots or cranberries on top.
Notes
  1. Makes one 9" cake.
Nino Salvaggio https://www.ninosalvaggio.com/

Meyer Lemon Custard Cups

Meyer Lemon Custard Cups
Serves 6
The Meyer Lemon is thought to be a cross between a lemon and an orange and originated in China about 400 years ago. The Meyer Lemon was introduced to the U.S. from China by Frank Meyer in 1908. Meyer Lemons look like a large orange, with a very soft edible skin. They are sweet, juicy and fragrant and are excellent in vinaigrettes and sauces, or sliced skin and all in salads. Meyer lemons were mainly grown as ornamentals, but they are appearing more frequently in food markets.
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Ingredients
  1. 2/3 cup Sugar
  2. 1 Extra Large Egg
  3. 4 Egg Yolks
  4. 1 1/4 cup Heavy Cream
  5. 1 tsp. Meyer Lemon Rind, grated
  6. 1/2 cup Meyer Lemon Juice
  7. 1 cup Sweetened Whipping Cream (optional)
  8. 6 Lemon Drop Candies (optional)
Instructions
  1. Preheat oven to 325°.
  2. Whisk lemon juice, sugar, egg, and egg yolks together.
  3. Whisk in the cream until the sugar dissolves.
  4. Pass the mixture through a strainer; stir in the lemon rind.
  5. Place 6 – ¾ cup custard cups in a large roasting pan.
  6. Divide the mixture evenly into the cups.
  7. Pour enough hot water in the pan to come halfway up the sides of the dishes.
  8. Cover the pan with aluminum foil. Place in oven and bake until the custard is just set around the edges, approximately 35 minutes.
  9. Remove the pan from the oven. Remove dishes from the pan and allow them to cool.
  10. Then, cover and chill in refrigerator at least 2 hours and as long as overnight.
  11. Serve with a dollop of sweetened whipped cream with a lemon drop on top.
Nino Salvaggio https://www.ninosalvaggio.com/

Key Lime Cheesecake

Key Lime Cheesecake
Serves 8
Some people believe that “Key Lime” simply refers to the limes that are used for making the pies, or limes that grow only in the Florida Keys. Actually, the Key Lime is a specific variety of lime and it’s not exclusive to the Florida Keys. The Key Lime originated in Southern Asia and was eventually brought to the Americas by Spanish and Portuguese explorers in the early part of the sixteenth century. The Key Lime is much smaller, more juicy, more aromatic and more tart than its “regular” Persian Lime cousin. The peel is thin, smooth and greenish-yellow when ripe. In foreign locations, most of the crop is used fresh in limeade, mixed drinks and iced tea, squeezed onto seafood or other foods to bring out the flavor. It is also used in bottled lime juice and carbonated beverages. The principal byproduct is lime oil, used in cosmetics and flavoring. The most popular pastry use for Key Limes is Key Lime Pie and Key Lime Cheesecake.
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Ingredients
  1. 1 1/2 cups Graham Cracker Crumbs (fine)
  2. 2 Tbsp. Granulated Sugar
  3. 1/2 stick Unsalted Butter, melted & cooled
  4. 2 1/2 (8 oz. pkgs.) Cream Cheese, softened
  5. 3/4 cup Granulated Sugar
  6. 1 cup Sour Cream
  7. 3 Tbsp. Flour
  8. 3 Extra Large Eggs
  9. 3/4 cup Key Lime Juice
  10. 1 tsp. Pure Vanilla Extract
Notes
  1. Preheat oven to 375º.
For the crust
  1. In a bowl, stir together the graham cracker crumbs and 2 Tbsp. sugar.
  2. Add the butter, blend together, then pat on the bottom and up sides of a buttered 9-inch spring form pan.
  3. Bake crust for 8 minutes.
For the filling
  1. Beat cream cheese and sugar until smooth.
  2. Beat in the sour cream, flour, eggs (1 at a time), then the lime juice, and the vanilla.
  3. Pour filling into the crust lined pan and bake at 375° for 15 minutes.
  4. Reduce the temperature to 250º and bake for 50-55 minutes more or until the center is barely set.
  5. Cool and serve.
Nino Salvaggio https://www.ninosalvaggio.com/

Grilled Fresh Figs with Chevre, Prosciutto & Balsamic Syrup

Grilled Fresh Figs with Chevre, Prosciutto & Balsamic Syrup
Serves 4
A delicious recipe for outdoor grilling! The sweetness of the fresh figs is balanced wonderfully with both the tart and pungent Chevre Cheese and the Sweet and Sour flavor of the Balsamic Syrup reduction.
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Ingredients
  1. 8 medium Ripe Figs
  2. 1/2 cup Chevre (Goat Cheese)
  3. 2 tsp. Minced Chives
  4. 4 thin slices Prosciutto
  5. 1/2 cup Balsamic Vinegar
  6. 1 Tbsp. Light Molasses
  7. As Desired - Blackberries, Raspberries and/or Mint
  8. To Taste - Salt & Pepper
Instructions
  1. Cut figs in half, partially leaving one side intact.
  2. In a small bowl, combine the Chevre, rosemary and chives.
  3. Place a small amount of the Chevre mixture in the center of the fig and press the sides together.
  4. Wrap each fig with a half of a piece of Prosciutto and skewer with a pick if necessary.
  5. Grill wrapped figs over medium low heat, turning once or twice, to lightly toast fig exterior and melt Chevre cheese. Do not burn.
  6. While grilling figs, combine balsamic vinegar and molasses in a small, heavy saucepan and reduce to 2 ½ Tbsp.
  7. Once figs are done, remove to a plate or platter, drizzle with syrup reduction and garnish with fresh berries, a sprig of mint and freshly cracked black pepper.
Nino Salvaggio https://www.ninosalvaggio.com/

Gingered Rhubarb Compote

Gingered Rhubarb Compote
Serves 4
Ginger (botanical name Zingiber officinale) is in the same family as turmeric and cardamom. It is native to Southern Asia and has long been a staple addition to Asian cuisines. Ginger’s name comes from the Middle English gingivere, but ginger dates back over 3,000 years to the Sanskrit srngaveram meaning “horn root” with reference to its appearance. Ginger is quite popular in the Caribbean Islands, where it grows wild in lush tropical settings. Jamaican ginger is prized for its strong, perky flavor, and this island currently provides most of the world’s supply, followed by India, Africa and China. Ginger’s common uses are abundant and vary from continent to continent and cuisine to cuisine. Ranging from savory, to sweet, entrees to desserts, salads to beverages, ginger is one of nature's most versatile spices and culinary treasures.
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Ingredients
  1. 1 1/4 lbs. Rhubarb (about 3 cups, trimmed and cut into 3/4" pieces)
  2. 1 Tbsp. Fresh Orange Juice
  3. 1 Tbsp. Ginger Root, peeled & minced
  4. 1/3 cup Sugar (or to taste)
  5. 1 Tbsp. Unsalted Butter
  6. As Desired - Vanilla Ice Cream
  7. To Garnish - Fresh Mint Sprig
Instructions
  1. In a microwave-safe 2 quart dish combine the rhubarb, the orange juice, the ginger root, the sugar, and the butter.
  2. Cover the dish with microwave-safe plastic wrap, leaving one corner uncovered. Microwave the mixture at high power (100 percent) for 5 minutes. Stir the mixture and microwave it, covered partially, for 2 minutes or until the rhubarb is tender.
  3. Let the mixture cool slightly.
  4. Serve it with the ice cream and garnish it with the mint.
Notes
  1. Makes about 2 cups.
Nino Salvaggio https://www.ninosalvaggio.com/

Strawberry Mixture for Shortcakes

Strawberry Mixture for Shortcakes
Serves 4
Strawberries have been around since early Roman times in Italy in 200's BC. Wild strawberries were around in the United States when the first colonists arrived. The Native Indians made a bread from strawberries mixed with corn meal. Strawberries were so abundant that one wrote "You can't put your foot down without stepping on one". Strawberries became so liked by the mid 1800's that people spoke of strawberry fever. Strawberry plants were not always big berries. Certain strawberry plants have been cross bred to create the large berries that we see today. The origin of the name strawberry is a bit uncertain. Here are some of the popular beliefs. The name may have been derived from the Anglo-Saxon verb to strew (spread) because strawberries spread out when they grow, and the fruit came to be known first as streabergen. Children used to thread the strawberries as they gathered them on a dried straw of wheat. They would even sell these on the roadside. It is thought that perhaps their name may have come from this practice. Lastly, if you saw a farmer's strawberry patch you'd likely see straw mulched around all the berry plants. This is another possible way they could have got their name.
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Ingredients
  1. 1 quart Strawberries, fresh, cut
  2. 1/3 cup Granulated Sugar
  3. 3 Tbsp. Corn Syrup, Clear
  4. 3 Tbsp. Strawberry Syrup
Instructions
  1. Rinse whole strawberries in cold water then drain well.
  2. Begin by cutting the top off the leaf end of the strawberry then cutting the strawberries in halves, or quarters depending on their size.
  3. Place cut strawberries in a medium size bowl and add remaining ingredients.
  4. Allow strawberry mixture to marinate in its juices approximately 1 hour before service.
Notes
  1. Serve mixture over biscuits, cake, crepes, pancakes, ice cream, waffles or just enjoy them on their own.
Nino Salvaggio https://www.ninosalvaggio.com/