Recipes: Fourth of July Desserts

by jbfauthor on June 30, 2011

Give your Fourth-of-July table the colors of the Stars and Stripes with these red, white, and blue desserts. Chamomile Panna Cotta Top this delicately perfumed panna cotta with a simple blueberry compote. Shortcake Biscuits with Rosé-Poached Rhubarb Cooked egg yolks are the secret weapon in these tender shortcakes from JBF Award winner Claudia Fleming. Strawberry Pavlova The national dessert of a different colony, this pavlova from chef Ben Batterbury is loaded with strawberries and

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Recipe: Blueberry Kuchen

by jbfauthor on June 15, 2011

If you hail from the Midwest, you may have heard of kuchen: it's the German word for cake. These crumbly and streusel-topped treats were imported to the Dakotas, Minnesota, Wisconsin, and other states in the region by German immigrants. This kuchen recipe from chef Jeffrey A. Savage of On the Marsh Bistro is made with almond flour and juicy blueberries. If you want to make it extra special, spin up a batch of his Grand Marnier–blueberry ice cream to go on top.

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Recipe: Lime Flan Parfait with Blueberries and Watermelon Granita

by jbfauthor on August 19, 2010

Print’s Heather Rodriguez-Carlucci whipped up this triple-decker dessert at Chefs & Champagne, but the preparation is also doable at home. The flan gets some zing from lime curd, which is made by combining beaten eggs with sugar and the highly acidic fruit juice. The granita, a frozen Italian treat with coarse ice crystals, can (and should) bypass the ice cream churner: just place a shallow container of fruit syrup in the freezer and use a fork to periodically rake up ice as it forms. (The pros call this still freezing.)

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Recipe: Sweet Corn Budino with Blueberries and Cornmeal Shortbread

by jbfauthor on July 12, 2010

This homey budino from JBF Award winner Karen DeMasco will test your loyalty to Grandma's corn pudding. Corn kernels sweeten a custard base, which is topped with blueberry compote and accessorized with cornmeal shortbread cookies. It's a dessert you'll want to make for a dinner party with good friends. (It will be also be on the menu at next weekend's Chefs & Champagne.)

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