Summertime Desserts from Christine Keff

Summertime Desserts from Christine Keff

Look out, Seattle!

Summertime is within reach and this weather has us dining outside, walking instead of driving, and indulging in tasty seasonal treats. We’ve put together 3 of Chef Keff’s favorite dessert recipes (except for rhubarb pie, you’ve got to come see us for some of that), which would be perfect to try at home along with your main dish; maybe an excuse to host a BBQ? Let’s start with a weakness shared by all of humankind: ice cream.

BLUEBERRY SWIRL ICE CREAM

Ingredients:

1 cup Organic Milk

3/4 cup Sugar

1 Vanilla Bean

pinch of Salt

5 Egg Yolks

2 cups Heavy Cream

3 cups Cascadian Farm Blueberries, rinsed and de-stemmed

1/2 cup Organic Sugar

juice of 1 Lemon

Method:

1. To make the vanilla custard, put the milk, 3/4 c of sugar and pinch of salt in a heavy-bottomed saucepan.  Slice open the vanilla bean and scrape the seeds into the milk; add the bean to the milk as well.

2. Heat the milk until just under a simmer.  Slowly whisk the hot milk into the egg yolks, then put the entire mixture back into the saucepan.  Heat over low flame, stirring constantly, until the mixture has thickened enough to coat a spatula..  Remove from heat, strain and cool completely.

3. Meanwhile, put the berries, ½ c sugar and lemon juice in a saucepan and simmer until the berries have burst and softened.  Cool completely.

4. Freeze the vanilla custard in an ice cream freezer.  When it has frozen, pour the blueberry mixture into the machine while it’s running.  Stop the machine when the berries are barely incorporated.  Scoop the ice cream into a container and harden for a couple of hours in a freezer.

*read more at Cascadian Farm and Chefs A’ Field

 

TRIPLE-BERRY CRISP WITH MERINGUE STREUSEL

Streusel Ingredients:

3 large egg whites

6 tablespoons sugar

1/4 cup sliced almonds

1/4 cup flaked sweetened coconut

1/4 teaspoon ground cinnamon

1/3 cup all-purpose flour

1/4 cup packed brown sugar

1 tablespoon grated lemon rind

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1 1/2 tablespoons chilled butter, cut into small pieces

Filling Ingredients:

4 cups blueberries

2 cups blackberries

2 cups raspberries

1/4 cup cornstarch

1/4 cup packed brown sugar

1/2 cup orange juice

3 tablespoons chopped crystallized ginger

2 tablespoons finely grated orange rind

Cooking spray

Method:

1. Preheat oven to 200°.

2. To prepare streusel, place egg whites in a large bowl; beat with a mixer at high speed until foamy (about 30 seconds). Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (about 2 minutes). Gently fold in almonds, coconut, and 1/4 teaspoon cinnamon. Spread as evenly as possible onto a parchment-lined 15 x 10-inch jelly roll pan.

3. Bake 2 1/2 hours. Turn oven off; cool meringue in closed oven at least 12 hours or until completely dry. Remove meringue from paper. Crumble meringue into 1/4-inch pieces.

4. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (flour through 1/4 teaspoon cinnamon) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in meringue pieces.

5. Preheat oven to 350°.

6. To prepare filling, combine blueberries and next 7 ingredients (blueberries through orange rind) in a bowl; toss well. Spoon 1/2 cup filling into each of 12 (6-ounce) ramekins or custard cups coated with cooking spray. Top each with 1/3 cup meringue streusel mixture. Place ramekins on a baking sheet; bake at 350° for 10 minutes or until bubbly. Serve warm or at room temperature.

Note: You can also make this dessert in a 13 x 9-inch baking dish. (Bake for 30 minutes or until bubbly.) Or use small skillets like the one above, which we found at Williams-Sonoma. (Bake for 25 minutes.) The recipe makes enough to fill 6 skillets, 2 servings per skillet.

Variation: Triple-Berry Crisps with Almond Streusel: If you’re in a hurry, try this more simple, traditional streusel topping – made with butter, flour, and sugar.

Almond Streusel: 3/4 cup all-purpose flour; 1/2 cup packed brown sugar; 1/2 teaspoon salt; 4 1/2 tablespoons chilled butter, cut into small pieces; 3/4 cup regular oats; 1/3 cup sliced almonds

To prepare streusel, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats, and almonds; pulse 2 times. Sprinkle over berry filling; bake according to recipe above.

*read more at MyRecipes.com

 

QUINCE CRISP

Streusel Ingredients:

3 large Egg Whites

6 tablespoons Sugar

1/4 cup Sliced Almonds

1/4 cup Dried Coconut Chips or Oats (optional)

1/3 cup All-Purpose Flour

1/4 cup Brown Sugar packed

1 tablespoon Organic Lemon rind grated

1/2 teaspoon Ground Nutmeg

1/2 teaspoon Ground Cinnamon divided use

1 1/2 tablespoons Butter chilled and cut into small pieces

Filling Ingredients:

8 cups Pineapple Quince peeled and cut into 1 inch cubes

1/4 cup Cornstarch

1/4 cup Brown Sugar packed

1/2 cup Orange Juice

3 tablespoons Chopped Crystallized Ginger

2 tablespoons Organic Oranges peel, finely grated

Cooking Spray

Method:

1. Place egg whites in large bowl; beat with a mixer at high speed until foamy.

2. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form.

3. Gently fold in almonds, coconut, and 1/2 teaspoon cinnamon.

4. Spread as evenly as possible onto a parchment lined 15 x 10-jelly roll pan.

5. Preheat oven to 200°F.

6. Bake for 2½ hours. Turn oven off; cool meringue in closed oven at least 12 hours or until completely dry.

7. Remove meringue from paper. Crumble meringue into ¼ inch pieces.

8. Lightly spoon flour into a dry measuring cup; level with knife.

9. Combine flour and the next 4 ingredients (flour through ¼ teaspoon cinnamon) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

10. Stir in meringue pieces.

Filling :

1. Combine quince and next 5 ingredients in a bowl, toss well.

2. Spoon ½ cup filling into each of 12 (6-oz) ramekins or custard cups coated with cooking spray.

3. Top each with 1/3 cup meringue streusel mixture.

4. Place ramekins on a baking sheet; bake at 350°F for 10 minutes or until bubbly. Serve warm or at room temperature.

*read more at Melissa’s Produce

 

I know you’re all going to start with the ice cream, so let us know how it turns out. Please share your creations with us on Facebook, Twitter @thefishseattle , Pinterest and Instagram #flyingfishseattle or invite us to that BBQ for a taste test. Thanks in advance!