Friday Desserts
It's finally Friday. Yay! Here are six yummy desserts to help you through the weekend, including a couple of possets (Lemon Posset and Lemon and Tangerine Posset), a Mango and Pineapple Crumble, along with several more sure-to-please desserts. Enjoy!
LEMON POSSET
This yumminess is from mrslarkin at Food52. Mrslarkin wrote, "I’ve been intrigued by Lemon Posset recipes for a while now. In Ye Olde English days of yore, it was a milk drink thickened with wine. My Posset recipe is so simple, as they all are, really. Using just three ingredients, it seems almost magical, setting up immediately. The wonders of food science in front of your very eyes. Curdled milk never tasted so good."
Prep Time: 5 minutes; Cook Time: 10 minutes; Serves 4
To view this online, go to https://food52.com/recipes/3060-lemon-posset.
Ingredients
2 cups heavy cream
2/3 cup granulated sugar
5 tablespoons lemon juice
Directions
In a small saucepan, heat cream and sugar to boiling, stirring to dissolve sugar. Continue boiling for 5 minutes. Watch the heat – don’t let the cream boil over.
Remove pan from heat and stir in lemon juice. Let cool, about 15 minutes.
Pour even amounts into four ramekins. Refrigerate at least 2 hours, or until set.
Serve with unsweetened whipped cream, or shortbread cookies to dunk.
LEMON AND TANGERINE POSSET
This is from Claire Lower, senior food editor at LifeHacker. For this yumminess, Claire wrote, "If you saw 'lemon curdled cream' listed on a dessert menu, you’d probably pass over it in favor of lava cake. Understandably: 'Curdled' is an inherently unsexy word. But while not all curdling is desirable, there are many instances in which curdled dairy is a good thing. Cheese is a big one. This sweet, creamy, four-ingredient lemon posset is another."
She goes on to write, "And that’s really all there is to making posset. You boil some heavy cream with sugar, then add lemon juice and let it sit until tiny curds form, resulting in a tangy, sweet dessert with a texture similar to crème brûlée. It is delightful—almost like key lime pie filling, if key lime pie was flavored with lemons, or a soft lemon pudding made without corn starch, flour, eggs, gelatin, or any other thickening agents."
To view this online (and to read all of what Claire wrote), go to https://lifehacker.com/make-this-easy-creamy-four-ingredient-lemon-dessert-1850409568.
Ingredients
2 cups heavy cream
2/3 cup sugar
1/4 cup fresh lemon juice
2 tablespoons fresh tangerine juice
Directions
Measure out the cream, making sure to strain away any clumps of butter fat. Add the cream to a small sauce pan with the sugar, then bring to a boil over medium heat, watching constantly and stirring to melt the sugar. Let boil for five minutes, then remove from the heat and stir in the juice.
Let the mixture cool for 15 minutes, then divide amongst four ramekins, or tea cups, or these little bodega glasses (which is what I did). Chill in the fridge for at least two hours, and serve cold with whatever finishing touches you desire.
BLUEBERRY CRISP
This is from Genevieve Ko in The New York Times cooking enewsletter. For this recipe, Genevieve wrote, "Fragrant with the sunshine of lemon zest, the crackly almond roof of this summer-in-a-dish dessert gives way to jammy berries begging to be swirled with ice cream. To make this dead simple treat even easier, the crisp topping is simply stirred with melted butter, which binds together the dry ingredients while giving the mixture a sturdiness that holds up against the juicy fruit. Sliced almonds require no chopping and add a delicate crunch, but chopped pecans would be delicious here too, as would pinches of spices, such as cinnamon, nutmeg, cardamom or even black pepper. The topping can be refrigerated for up to 3 days ahead of time. Pro potluck tip: Ask the host if you can use the oven, and if you can, bring the berry mixture in the baking dish and the chilled topping in a separate container. When you arrive, scatter the crumbs over the filling and bake to perfume the house and enjoy a warm dessert."
Time: 1 hour 20 minutes; Yield: 6 to 8 servings
This was featured in "A Summer Dinner Party That’s Actually Fast and Easy", and can be viewed online at https://cooking.nytimes.com/recipes/1024462-blueberry-crisp.
Ingredients
For the Topping
1 lemon
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 cup sliced almonds, toasted if you’d like
1/2 teaspoon fine salt
1/2 cup unsalted butter, melted and cooled
For the Filling
1/2 cup granulated sugar
1-1/2 packed tablespoons cornstarch
2 to 2-1/4 pounds blueberries
Ice cream, for serving
Preparation
Heat the oven to 375 degrees.
Prepare the topping: Zest the lemon directly over the sugar in a medium bowl and mix with a fork. (Save the zested lemon for the filling.) Mix in the flour, almonds and salt.
The cooled melted butter has likely separated, so stir it until evenly pale yellow, then drizzle over the dry ingredients. Stir lightly and quickly until the mixture forms pea-sized crumbles with gravelly bits; don’t overmix. Refrigerate until ready to use. The topping can be covered and refrigerated for up to 3 days.
Make the filling: Whisk the sugar and cornstarch in a large bowl to break up starchy clumps. Add the blueberries and squeeze in 1 tablespoon lemon juice from the reserved zested lemon. Toss until evenly coated, then scrape into a 1-1.2- to 2-quart casserole (such as a 9-inch square dish or deep-dish pie plate).
Spread the berry filling in an even layer, then cover with the topping, leaving no gaps. Place the dish on a rimmed baking sheet to catch any drips.
Bake until the topping is golden brown and the filling is bubbling like lava, 40 to 45 minutes. You don’t want to burn your mouth eating the crisp hot, so let it cool for at least 15 minutes and preferably an hour or so because the filling firms up as it cools. It can be served warm or at room temperature, ideally with ice cream.
CHERRY-COLA DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "Super easy to prepare: Just mix devil's food cake mix with cola and pour over cherries. Bake for one hour and voila!"
Prep Time: 5 minutes; Total Time: 60 minutes; Servings: 9
To view this online, click here.
Ingredients
1 jar (16 oz) maraschino cherries with juice (without stems)
1 box Betty Crocker™ Super Moist™ devil’s food cake mix
1 cup cola-flavored carbonated beverage
Directions
Heat oven to 350°F. Into ungreased 13x9-inch (3-quart) glass baking dish, “dump” cherries with cherry juice.
In medium bowl, mix cake mix and carbonated beverage. “Dump” mixture over cherries.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool about 15 minutes before cutting and serving cake.
Expert Tips
Serve with whipped cream and additional cherries.
You could substitute cherry pie filling in place of the maraschino cherries and juice.
MANGO AND PINEAPPLE CRUMBLE
This was posted at Vegetarian Times on July 11, 2019, and begins, “A home-style dessert gets a tropical twist by baking spiced mangoes and pineapple beneath a crunchy crumble topping. Serve with non-dairy, vanilla ice cream.”
Makes 6 servings.
To view this online, click here.
Ingredients
1/2 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/4 cup plus 3 Tbs. packed light brown sugar, divided
1-1/4 tsp. ground cinnamon, divided
3/4 tsp. grated nutmeg, divided
1/4 tsp. ground allspice, divided
1/4 tsp. salt
5 Tbs. chilled vegan margarine, cut into pieces, divided
1/2 cup raw pecans, coarsely chopped
2 Tbs. unsweetened shredded coconut
3 mangoes, peeled, pitted, and cut into 1-inch cubes (2-1/2 cups)
1/2 pineapple, peeled, cored, and cut into 1-inch cubes (2-1/2 cups)
Preparation
Preheat oven to 375°F. Coat 8-inch-square glass baking dish with nonstick cooking spray. Combine flour, oats, 1/4 cup brown sugar, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. allspice, and salt in medium bowl. Add 4 Tbs. margarine, and rub with fingertips until mixture forms coarse meal. Press together until mixture begins to form moist clumps. Stir in pecans and coconut.
Combine remaining 3 Tbs. brown sugar, 3/4 tsp. cinnamon, 1/2 tsp. nutmeg, and 1/8 tsp. allspice in large bowl. Add mangoes and pineapple, and toss to coat. Transfer to prepared baking dish; dot top with remaining 1 Tbs. margarine. Sprinkle oat topping over mango mixture.
Bake 40 minutes, or until topping is golden brown and juices bubble. Cool 10 to 20 minutes. Serve warm.
WATERMELON GRANITA
This is from the July/August, 2016 issue of Vegetarian Times, page 43. It begins, "Watermelon lovers go wild for this dessert: Freezing watermelon juice with a sugar syrup intensifies the fruit flavors." Makes 4 servings
This can be viewed online at https://www.vegetariantimes.com/recipes/watermelon-granita-with-mint-and-lime-recipe/.
Ingredients
1/3 cup sugar
1 small fresh mint sprig
1 2-inch piece lime zest
2-1/2 Tbs. lime juice
3 lb. watermelon, cut into chunks
Directions
Combine sugar, mint, lime zest and 1/3 cup water in small saucepan. Bring to a simmer over medium-high heat, and cook 1 minute, or until sugar has dissolved. Remove from heat, and cool. Strain, and remove mint and zest.
Purée watermelon in blender or food processor. Strain liquid. You should have about 2 cups juice.
Combine watermelon juice and lime juice in large bowl. Add sugar syrup and stir to combine. Pour into 9×9-inch baking tin, and freeze 45 minutes. Stir with fork. Continue to freeze 3 to 4 hours, stirring every 1/2 hour to fluff crystals and prevent granita from turning solid. Cover with plastic wrap, and freeze until dessert time. Scoop into bowls with fork or small spoon, and serve.
LEMON POSSET
This yumminess is from mrslarkin at Food52. Mrslarkin wrote, "I’ve been intrigued by Lemon Posset recipes for a while now. In Ye Olde English days of yore, it was a milk drink thickened with wine. My Posset recipe is so simple, as they all are, really. Using just three ingredients, it seems almost magical, setting up immediately. The wonders of food science in front of your very eyes. Curdled milk never tasted so good."
Prep Time: 5 minutes; Cook Time: 10 minutes; Serves 4
To view this online, go to https://food52.com/recipes/3060-lemon-posset.
Ingredients
2 cups heavy cream
2/3 cup granulated sugar
5 tablespoons lemon juice
Directions
In a small saucepan, heat cream and sugar to boiling, stirring to dissolve sugar. Continue boiling for 5 minutes. Watch the heat – don’t let the cream boil over.
Remove pan from heat and stir in lemon juice. Let cool, about 15 minutes.
Pour even amounts into four ramekins. Refrigerate at least 2 hours, or until set.
Serve with unsweetened whipped cream, or shortbread cookies to dunk.
LEMON AND TANGERINE POSSET
This is from Claire Lower, senior food editor at LifeHacker. For this yumminess, Claire wrote, "If you saw 'lemon curdled cream' listed on a dessert menu, you’d probably pass over it in favor of lava cake. Understandably: 'Curdled' is an inherently unsexy word. But while not all curdling is desirable, there are many instances in which curdled dairy is a good thing. Cheese is a big one. This sweet, creamy, four-ingredient lemon posset is another."
She goes on to write, "And that’s really all there is to making posset. You boil some heavy cream with sugar, then add lemon juice and let it sit until tiny curds form, resulting in a tangy, sweet dessert with a texture similar to crème brûlée. It is delightful—almost like key lime pie filling, if key lime pie was flavored with lemons, or a soft lemon pudding made without corn starch, flour, eggs, gelatin, or any other thickening agents."
To view this online (and to read all of what Claire wrote), go to https://lifehacker.com/make-this-easy-creamy-four-ingredient-lemon-dessert-1850409568.
Ingredients
2 cups heavy cream
2/3 cup sugar
1/4 cup fresh lemon juice
2 tablespoons fresh tangerine juice
Directions
Measure out the cream, making sure to strain away any clumps of butter fat. Add the cream to a small sauce pan with the sugar, then bring to a boil over medium heat, watching constantly and stirring to melt the sugar. Let boil for five minutes, then remove from the heat and stir in the juice.
Let the mixture cool for 15 minutes, then divide amongst four ramekins, or tea cups, or these little bodega glasses (which is what I did). Chill in the fridge for at least two hours, and serve cold with whatever finishing touches you desire.
BLUEBERRY CRISP
This is from Genevieve Ko in The New York Times cooking enewsletter. For this recipe, Genevieve wrote, "Fragrant with the sunshine of lemon zest, the crackly almond roof of this summer-in-a-dish dessert gives way to jammy berries begging to be swirled with ice cream. To make this dead simple treat even easier, the crisp topping is simply stirred with melted butter, which binds together the dry ingredients while giving the mixture a sturdiness that holds up against the juicy fruit. Sliced almonds require no chopping and add a delicate crunch, but chopped pecans would be delicious here too, as would pinches of spices, such as cinnamon, nutmeg, cardamom or even black pepper. The topping can be refrigerated for up to 3 days ahead of time. Pro potluck tip: Ask the host if you can use the oven, and if you can, bring the berry mixture in the baking dish and the chilled topping in a separate container. When you arrive, scatter the crumbs over the filling and bake to perfume the house and enjoy a warm dessert."
Time: 1 hour 20 minutes; Yield: 6 to 8 servings
This was featured in "A Summer Dinner Party That’s Actually Fast and Easy", and can be viewed online at https://cooking.nytimes.com/recipes/1024462-blueberry-crisp.
Ingredients
For the Topping
1 lemon
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 cup sliced almonds, toasted if you’d like
1/2 teaspoon fine salt
1/2 cup unsalted butter, melted and cooled
For the Filling
1/2 cup granulated sugar
1-1/2 packed tablespoons cornstarch
2 to 2-1/4 pounds blueberries
Ice cream, for serving
Preparation
Heat the oven to 375 degrees.
Prepare the topping: Zest the lemon directly over the sugar in a medium bowl and mix with a fork. (Save the zested lemon for the filling.) Mix in the flour, almonds and salt.
The cooled melted butter has likely separated, so stir it until evenly pale yellow, then drizzle over the dry ingredients. Stir lightly and quickly until the mixture forms pea-sized crumbles with gravelly bits; don’t overmix. Refrigerate until ready to use. The topping can be covered and refrigerated for up to 3 days.
Make the filling: Whisk the sugar and cornstarch in a large bowl to break up starchy clumps. Add the blueberries and squeeze in 1 tablespoon lemon juice from the reserved zested lemon. Toss until evenly coated, then scrape into a 1-1.2- to 2-quart casserole (such as a 9-inch square dish or deep-dish pie plate).
Spread the berry filling in an even layer, then cover with the topping, leaving no gaps. Place the dish on a rimmed baking sheet to catch any drips.
Bake until the topping is golden brown and the filling is bubbling like lava, 40 to 45 minutes. You don’t want to burn your mouth eating the crisp hot, so let it cool for at least 15 minutes and preferably an hour or so because the filling firms up as it cools. It can be served warm or at room temperature, ideally with ice cream.
CHERRY-COLA DUMP CAKE
This yumminess comes from Betty Crocker, and begins, "Super easy to prepare: Just mix devil's food cake mix with cola and pour over cherries. Bake for one hour and voila!"
Prep Time: 5 minutes; Total Time: 60 minutes; Servings: 9
To view this online, click here.
Ingredients
1 jar (16 oz) maraschino cherries with juice (without stems)
1 box Betty Crocker™ Super Moist™ devil’s food cake mix
1 cup cola-flavored carbonated beverage
Directions
Heat oven to 350°F. Into ungreased 13x9-inch (3-quart) glass baking dish, “dump” cherries with cherry juice.
In medium bowl, mix cake mix and carbonated beverage. “Dump” mixture over cherries.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool about 15 minutes before cutting and serving cake.
Expert Tips
Serve with whipped cream and additional cherries.
You could substitute cherry pie filling in place of the maraschino cherries and juice.
MANGO AND PINEAPPLE CRUMBLE
This was posted at Vegetarian Times on July 11, 2019, and begins, “A home-style dessert gets a tropical twist by baking spiced mangoes and pineapple beneath a crunchy crumble topping. Serve with non-dairy, vanilla ice cream.”
Makes 6 servings.
To view this online, click here.
Ingredients
1/2 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/4 cup plus 3 Tbs. packed light brown sugar, divided
1-1/4 tsp. ground cinnamon, divided
3/4 tsp. grated nutmeg, divided
1/4 tsp. ground allspice, divided
1/4 tsp. salt
5 Tbs. chilled vegan margarine, cut into pieces, divided
1/2 cup raw pecans, coarsely chopped
2 Tbs. unsweetened shredded coconut
3 mangoes, peeled, pitted, and cut into 1-inch cubes (2-1/2 cups)
1/2 pineapple, peeled, cored, and cut into 1-inch cubes (2-1/2 cups)
Preparation
Preheat oven to 375°F. Coat 8-inch-square glass baking dish with nonstick cooking spray. Combine flour, oats, 1/4 cup brown sugar, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg, 1/8 tsp. allspice, and salt in medium bowl. Add 4 Tbs. margarine, and rub with fingertips until mixture forms coarse meal. Press together until mixture begins to form moist clumps. Stir in pecans and coconut.
Combine remaining 3 Tbs. brown sugar, 3/4 tsp. cinnamon, 1/2 tsp. nutmeg, and 1/8 tsp. allspice in large bowl. Add mangoes and pineapple, and toss to coat. Transfer to prepared baking dish; dot top with remaining 1 Tbs. margarine. Sprinkle oat topping over mango mixture.
Bake 40 minutes, or until topping is golden brown and juices bubble. Cool 10 to 20 minutes. Serve warm.
WATERMELON GRANITA
This is from the July/August, 2016 issue of Vegetarian Times, page 43. It begins, "Watermelon lovers go wild for this dessert: Freezing watermelon juice with a sugar syrup intensifies the fruit flavors." Makes 4 servings
This can be viewed online at https://www.vegetariantimes.com/recipes/watermelon-granita-with-mint-and-lime-recipe/.
Ingredients
1/3 cup sugar
1 small fresh mint sprig
1 2-inch piece lime zest
2-1/2 Tbs. lime juice
3 lb. watermelon, cut into chunks
Directions
Combine sugar, mint, lime zest and 1/3 cup water in small saucepan. Bring to a simmer over medium-high heat, and cook 1 minute, or until sugar has dissolved. Remove from heat, and cool. Strain, and remove mint and zest.
Purée watermelon in blender or food processor. Strain liquid. You should have about 2 cups juice.
Combine watermelon juice and lime juice in large bowl. Add sugar syrup and stir to combine. Pour into 9×9-inch baking tin, and freeze 45 minutes. Stir with fork. Continue to freeze 3 to 4 hours, stirring every 1/2 hour to fluff crystals and prevent granita from turning solid. Cover with plastic wrap, and freeze until dessert time. Scoop into bowls with fork or small spoon, and serve.
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