Desserts

Simple 6 . . . DESSERTS

Wild Blueberry Tartlets

1/2 cup whipping or heavy cream
2 Tbsp sugar
1/3 cup Stonewall Kitchen Wild Maine Blueberry Jam
4 oz Mascarpone cheese, room temperature
30 mini Phyllo cups (prebake follow package instructions) or premade tart cups
Blueberry, candied lemon peel, or whipped cream with a small mint leaf

Whisk cream and sugar until soft peaks form. Gently heat jam in a small saucepan or in the microwave making sure it is smooth, but not too hot. Combine Mascarpone cheese and jam until uniform. Fold in whipped cream until there are no streaks. Place blueberry filling in a pastry bag fitted with a large tip. Fill each pastry cup. Garnish with a small blueberry, candied lemon peel, or whipped cream with a small mint leaf.

Tartlets 30

. . . Recipe & Photo from Stonewall Kitchen

Pink Grapefruit Sorbet

1 jar Stonewall Kitchen Pink Grape Fruit Marmalade
1/2 cup fresh lemon juice
1/2 tsp minced lemon zest
2 cups of water

Combine Pink Grapefruit Marmalade, lemon juice, zest and water in a bowl. Mix well. Freeze according to the directions of your ice cream maker, or pour mixture into a metal or glass dish and freeze until solid (12 hours, or overnight. If frozen in a dish, cut into chunks, pulse in a food processor just until smooth. Refreeze for 6 hours before serving.

Serves 4

. . . Recipe & Photo from Stonewall Kitchen

Chocolate Raspberry Mousse Pie

1 1/2 cups chocolate graham cracker crumbs or chocolate wafer cookies
6 Tbsp butter, melted
1/4 cup confectioners’ sugar
3 cups whipping cream, cold
1/3 cup confectioners’ sugar
1 tsp pure vanilla extract
1/2 cup Stonewall Kitchen Raspberry Liquor Hot Fudge Sauce or any Stonewall chocolate dessert sauce

Preheat oven to 350 degrees F. For the crust- add melted butter and 1/4 cup confectioner's sugar to the crumbs and mix until the crumbs are uniformly coated. Place crumbs in a 9-inch pie pan, pressing to line bottom and sides of the pan (the bottom side of a measuring cup works well to firmly press the crumb mixture into the pie pan). Bake crust 10 minutes. Remove from oven and cool. Whip cream in a chilled mixing bowl with a whisk attachment on high speed until soft peaks form. Whisk in the sugar and vanilla. If the chocolate sauce is not pour-able heat it slightly in the microwave or in a small saucepan over low heat. Make sure it does not get hot. Gently fold the sauce into the whipped cream mixture. When uniformly mixed transfer to the pie crust. Smooth top and drizzle with extra chocolate. You can added nuts and raspberries and nuts to the top before you cover with plastic wrap and place in the freezer at least 6 hours or overnight before serving.

Serves 8

. . . Recipe & Photo from Stonewall Kitchen

Caramelized Bananas

2 Tbsp unsalted butter
1/4 cup packed light brown sugar
4 small bananas, sliced into 1/2-inch rounds
1 cup Stonewall Kitchen Maine Maple Syrup
Pint of Ice Cream (We recommend Jeni's Bourbon Salted Pecan)

Prepare pancakes or waffles according to instructions on package. Melt the butter in a large skillet over medium heat. Add the brown sugar and stir until the sugar has melted and the mixture begins to simmer. Cook over low heat for 1 minute, stirring continuously. Add the banana slices to the pan in a single layer and cook until the bananas begin to caramelize and the brown sugar sauce is bubbling. Pour the banana sauce over ice cream. Also excellent in the morning on top of hot pancakes or waffles.

Serves 4

. . . Recipe & Photo from Stonewall Kitchen

Caramel Apple Tart

1 puff pastry sheet
4 apples, Granny Smith, McIntosh or Macoun
1/4 cup Stonewall Kitchen Sea Salt Caramel Sauce, plus more to drizzle on top of tart
2 Tbsp granulated sugar
1/2 tsp cinnamon
1 Tabsp butter, cut into small cubes
OPTIONAL: Sweetened whipped cream or ice cream

Thaw puff pastry sheet on the counter top or overnight in the refrigerator. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Roll puff pastry on a lightly floured surface to a 10x12-inch rectangle. Then, cut in half (two 6x10-inch rectangles). Peel apples and cut them in half through the stem. Remove the core. Slice thinly using a knife or mandolin slicer. Heat Sea Salt Caramel Sauce in small saucepan or microwave until it is pourable, but not hot. Place apple slices in two rows on top of each pastry so that they overlap and leave a 1/2-inch border clear. Gently brush Sea Salt Caramel Sauce over the apples. Combine sugar and cinnamon and sprinkle over tarts. Dot with butter. Bake 20-24 minutes or until the pastry is golden brown and puffed and the apples are tender. Drizzle with additional Sea Salt Caramel Sauce and cut into squares. Serve with sweetened whipped cream or vanilla ice cream.

Serves 8 - 12

. . . Recipe & Photo from Stonewall Kitchen

Key Lime Tart

1 1/4 cup graham cracker crumbs
1/4 cup granulated sugar
5 Tbsp butter, melted
8 ounces cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 jar Stonewall Kitchen Key Lime Curd

Preheat oven to 350 degrees F. Combine graham cracker crumbs, sugar and butter in a medium size bowl. Mix until uniform. Press crust mixture over the bottom and up the sides of a 10-inch tart pan with removable bottom. Bake for 10-12 minutes, until crust is golden brown. Allow to cool. Combine cream cheese and condensed milk in the bowl of an electric mixer fitted with a paddle attachment (a hand mixer could be used too). Mix on medium speed until uniform. Mix in Key Lime Curd on low speed until combined. Pour mixture into prepared crust and refrigerate at least 4 hours before serving. Can be made a day ahead. OPTIONAL: Serve with whipped cream and sliced lime garnish.

Serves 8

. . . Recipe & Photo from Stonewall Kitchen

* We all have salt, pepper, butter, olive oil and water in our kitchens; those staples are just the extras for these simple recipes and don't count towards the 6 ingredients you may have to purchase. Great taste doesn't have to be complicated.