dessert

Lavender Creamed Honey Pears

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Lavender Creamed Honey Pears! Whenever pears come into season, I feel as though a festive dessert is in order. But then again, I’m spoiled. Family members “gift” us with a different fruit-of-the-month selection all year long. A box gets delivered to our doorstep with a little card that tells us about the delectables inside. Often there are serving suggestions as well as ripening and storage tips. Then my mind begins to wander as I plan different ways to come up with recipes. That is, unless I simply succumb to their aroma and eat them as they are. Here’s a festive dessert that will get you raves through the holidays.

LAVENDER CREAMED HONEY PEARS

Ingredients:

1 large pear, skin on, halved, and cored with a melon scooper

2 tablespoons sweet white wine

2 tablespoons creamed honey

1/8 teaspoon cinnamon

1 tablespoon butter, room temperature

1 tablespoon vanilla extract

For Lavender Filling:

1/2 cup vanilla Greek yogurt

1 tablespoon creamed cheese, softened

2 drops lavender extract

1 smidgen dried lavender buds

1 drop lemon extract

1 nip granulated citrus peel

1 teaspoon granola, for garnish

Lavender buds, for garnish

Instructions:

Preheat oven to 375°. In a small baking dish, place pear halves upright. Pour sweet wine over them. Slightly warm creamed honey on Low setting in the microwave for 30 seconds. Drizzle honey over pears. Sprinkle with cinnamon. Dot each pear half with butter. Finish with vanilla extract. Bake, uncovered, for 40 minutes. Carefully remove dish from oven. Baste pears with the juice. Turn each pear over, skin side up. Bake 20 minutes longer until tender. Using a spoon, transfer each pear half, flipping over with skin side down, to a dessert dish. The sauce will thicken slightly as it cools. Spoon reserve sauce over pears. While pears are baking, make the Lavender Filling. Combine vanilla Greek yogurt and creamed cheese. Mix until smooth. Fold in lavender extract, dried lavender buds, lemon extract, and granulated citrus peel. Keep refrigerated until ready to use. To serve, place a heaping dollop of filling into each pear half. Sprinkle with granola. Garnish with lavender buds. Serve warm.

Autumn Plum Galette

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Autumn Plum Galette! Rustic pies are so forgiving, which is one of the reasons I gravitate to them more. Forget perfection. It just isn’t necessary. A galette is made without a pie plate. Same dough, but no primping and crimping needed. You honestly don’t really need as many fillings either, because there’s no need to pile ‘em high. In fact, you’ll know you’ve overfilled the galette when you see the juices running onto the baking sheet. No fun. And when you taste the galette, the crust may be mushy. So remember, stop yourself and it’ll turn out fine.

AUTUMN PLUM GALETTE

Ingredients:

1 prepared refrigerated pie crust

5 ripe plums, pit removed and sliced

1/8 teaspoon cinnamon

1 pinch ginger

1 pinch cloves

1/8 teaspoon nutmeg

4 tablespoons brown sugar

1 tablespoon butter, melted

Ingredients for Almond Filling:

1/2 cup almond flour

5 tablespoons sugar

3 tablespoons flour

3 tablespoons butter, room temperature

1 egg, beaten

Instructions:

Preheat the oven to 375°. Fit parchment paper on a baking sheet. Unroll pie crust onto baking sheet. Place galette dough in the refrigerator to chill. Meanwhile, combine almond flour, sugar, flour, butter, and egg in a food processor. Mix until smooth and spreadable. Remove chilled galette from the refrigerator. Spread the almond filling onto the dough*, but stop short of the edges. Arrange plum slices in an overlapping design on top of the almond filling. Sprinkle plums with cinnamon, ginger, cloves, nutmeg, and brown sugar. Roll the plain edges of the dough over the fruit. Brush the crust with melted butter. Bake for 35 minutes, or until the crust is golden brown. Serve warm.

*I only used half the almond filling and reserved the remaining portion for second galette.

Vergina Restaurant in Naples, Florida

Dining Outside the Home: Vergina Restaurant in Naples, Florida! Italians are known for their food culture as well as their leisurely meals. Located on 5th Avenue, a few steps away from the Sugden Civic Theater, is a great place for meeting people. It’s known as Vergina’s. The neo-classic architecture provides lovely patio dining as well as intimate gatherings inside along the u-shaped bar or at tables located throughout. Vergina’s crafted martinis by personable bartenders, an euphoric wine list, memorable cocktails, and leisurely Italian courses are reasons enough to stop by for social interaction or that weekly “date night”. Unwind where the music is lively, without drowning out personal conversations, and the appetite is fully sated.

L’Olivo Ristorante in Naples, Florida

Dining Outside the Home: L’Olivo Ristorante in Naples, Florida! Located in the heart of Fifth Avenue is an authentic Italian restaurant where Happy Hour, Three-Course Specials, and Featured Entrees make it a memorable place. Although there is a main menu, sometimes it’s a good idea to go with the flow, especially when the chef suggests preset combinations. The portions were reasonable in order to keep a steady pace from one specialty to another. The Bruschetta Prosciutto with shaved parmesan cheese was an easy start, allowing time for sipping on an Aperol Spritzer. The oven-baked Lasagna with bolognese sauce and melted mozzarella cheese was hearty, down to the very last dredge of crusty bread across the marinara. As a finale, there’s always room for dessert when it’s Tiramisu. The espresso-soaked ladyfingers are like eating air. Grazie!

Alberto’s on Fifth in Naples, Florida

Dining Outside the Home: Alberto’s on Fifth in Naples, Florida! There’s nothing that makes me feel more special than dining on white linen tablecloths. Call me crazy, but I simply love it. Now, imagine this table in the mountainous part of Northern Italy where the chef is transforming ordinary food into spectacular dishes. The secret, you wonder? Fresh, local vegetables, pasta, and seafood with fewer processed ingredients. Traditions are important, cutting corners is not. Each dish is a form of art. Creamy mozzarella, salty prosciutto, and fresh basil leaves will literally drive your tastebuds crazy. Listen to the chatter. Crowd-pleasers are everywhere. Linger over the delicious Italian balsamic vinaigrette drizzled over a garden salad. The aromas seduce the palate with a slightly spicy taste. Aging is the secret, of course. But it doesn’t matter what I say, it’s the velvety texture on the tongue that is the judge. Take smaller bites to enjoy the meal longer. It has profound effects that will find you enjoying the meal with satisfying results.

Hibiscus Passion Tea Icing

What’s Cooking in Gail’s Kitchen? Start Smart: Hibiscus Passion Tea Icing! If you ever get bored, take a stroll down the Tea Aisle at your nearby grocers. Choose from any assortment of gourmet blends; especially one containing full-leaf sachets. Read the label. In a few seconds, you will feel as though you have been transported to a magical land “bursting with life and tinged with the color of true love to make sure you never have to live a day without passion”.* And that’s only the beginning. Turn to the side panel for an invigorating adventure that awakens the senses as well as the imagination. After that when I decided to steep this delicacy to flavor buttercream icing, I knew it would be nothing short of fabulous. Perhaps you may think so, too.

HIBISCUS PASSION TEA ICING

Ingredients:

2 1/2 tablespoons brewed hibiscus passion tea

1/4 cup butter, room temperature

2 cups powdered sugar

1/2 teaspoon almond extract

Garnish with loose tea leaves

Instructions:

Brew a cup of hibiscus passion tea, according to package directions. (Since you won’t need all of it, the reserve tea can be sipped over ice.) Refrigerate until slightly cool. In a medium bowl, cream together softened butter and powdered sugar. Add the hibiscus passion tea and almond extract. Stir until smooth. Spread a thin layer of icing over your favorite cake. I made a gluten-free chocolate cake.** Open a dry tea sachet and sprinkle the tea leaves over one side. When serving, place a dollop of extra icing on the side of the plate or on top of the cake. Either way, it will disappear, I promise you that.

*TAZO Passion Tea.

**For Gluten-Free Chocolate Cake, follow the link.

http://Snapshotsincursive.com/2017/12/18

Royal Scoop Homemade Ice Cream in Bonita Springs, Florida

Dining Outside the Home: Royal Scoop Homemade Ice Cream in Bonita Springs, Florida! One of the oldest homemade hand-dipped ice cream parlors in the area goes by the slogan, “Time tested and taste bud approved”! Don’t believe me? Ask around. You may be surprised to discover that Royal Scoop Homemade Ice Cream is so popular that several restaurants and area businesses also offer it on their dessert menu. How convenient is that? It’s still fun to go to the original location to satisfy your sweet tooth craving. Flavors are visible in glass showcases, making decisions difficult as well as drool-worthy. More often that not, there’s a line of customers. Look at it this way, it’ll give you more time to make a choice, or two. The taste-tempting categories including original, regular, premium, deluxe, specialty, no sugar, low fat, vegan, and more. Sugar cones, dipped bowls, candy sprinkles, chopped nuts, whipped cream, and maraschino cherries are also on the table when making a decision. In the mood for a banana split? Go ahead, we’ll call that dinner.

Apple Orchard Pie

What’s Cooking in Gail’s Kitchen? Start Smart: Apple Orchard Pie! Nothing conjures up autumnal nostalgia like a slice of apple pie, still warm enough from the oven to soften a scoop of vanilla ice cream. Inhale the aromas of cinnamon, nutmeg, and allspice. It’s delectable, isn’t it? I realize making pies may not be on the top of the list for everyone who loves it. So, I’m telling you today, it’s okay to begin with a prepared pie crust. There are some pretty decent brands out there for you to try. Some refrigerated brands are made to unroll and crimp the edges; others are frozen and meant to be thawed. Some are buttery, super-flaky, and even taste as good as homemade. That’s where you’ll need the help of an assistant, or taste-tester, so to speak. Just remember, pie doesn’t have to be picture perfect to taste spot on. It’s dessert, after all.

APPLE ORCHARD PIE

Ingredients:

1 prepared pie crust, 9”

4-5 large sweet apples, peeled, cored, and sliced

4 large tart apples, peeled, cored, and sliced

1 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1/4 teaspoon sea salt

2 tablespoons butter

Ingredients for Crumb Topping:

1 cup flour

3/4 cup brown sugar

1/3 cup butter, softened

1/2 teaspoon cinnamon (optional)

Instructions:

Preheat oven to 350°. Form prepared pie crust into a pie plate that has been sprayed with nonstick oil. Crimp edges. Set aside. Combine sugar, flour, cinnamon, nutmeg, allspice, and sea salt. Sprinkle about a quarter cup of mixture over the bottom of the pie crust. In a large bowl, toss the apple slices with the remaining sugar mixture. Coat well. Transfer apples to the pie plate, forming a mound in the center. Dot with 2 tablespoons of butter. Bake for 30 minutes. Meanwhile, combine flour, brown sugar, butter, and cinnamon for crumb topping. It should resemble small peas when mixed. Carefully add the topping to the apple pie. Bake 30 minutes longer. If necessary, cover the pie with foil to prevent burning.

Island Gypsy Cafe & Marina Bar in Naples, Florida

Dining Outside the Home: Island Gypsy Cafe & Marina Bar in Naples, Florida! Take a side turn off the main drag and you’ll find yourself on a winding road to the magical Isles of Capri, a charming waterfront community as sought after as a coveted treasure map. The Island Gypsy Cafe is recognizable by its weathered bar, salvaged from the stern of an original sea vessel destroyed by a hurricane years ago. Once upon a time the Island Gypsy was a 65-foot fishing boat. Absorb the history of yesteryear among the ambiance of present day. The outdoor Café serves a delightful array of fresh seafood, including coconut shrimp, citrus crusted tuna sashimi, and macadamia nut mahi-mahi. Anyone who has a taste for onion rings will want to add a basket of hand cut batter-fried onion rings to share. The cocktails are as tropical as the desserts are famous. Find your path for hidden riches. And don’t forget to pack your appetite.