Lesley Stile's Original Recipes – Desserts

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Apple Sauce

6 large apples, peeled, cored, rough chop
¼ cup white grape juice or apple juice
Juice and rind from a big lemon

 

Place apples, juices and lemon peel in a large saucepan and bring to a simmer on medium heat. Cover and cook until apple are soft enough to mash. Serve warm with a sprinkle of cinnamon.

This will make about 4 to 5 cups depending on your apple choice. Also if you use a sweet variety you may want to use water instead of juice and adjust the lemon juice. The lemon juice has the added effect of keeping everything a nice color as well. You can store unused sauce in a jar with a tight fitting lid in the reefer and use within the week. Be sure to make it up and down the aisle at your farmers market to get your perfect tasting apple or combination of apples!

 

Balsamic Drizzle

3 cups balsamic vinegar
3 cups red wine
2 sliced shallots
1 branch rosemary
½ cup honey

 

Pour wine and balsamic vinegar into a non reactive saucepan. Add the shallot and rosemary. Bring to a boil , lower heat to a simmer and reduce to about 2 cups. This will be thick and bubbly. Add honey and simmer for 3 minutes.
Use for a dressing on salad with olive oil or as a sauce to grilled chicken, roasted duck or vegetables.
Makes 2 cups.

 

Best Ever Apple Pie

Pastry dough for a two crust pie
½ cup packed light brown sugar
¼ cup granulated sugar
2 tablespoons all purpose flour
1 teaspoon freshly ground cinnamon
Pinch of kosher salt
1 large egg
8 cups sliced Golden Delicious, or any variety apples
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
2 tablespoons butter cut into small pieces
1 tablespoon granulated sugar

 

Preheat oven to 425*F.
Roll out ½ the pastry dough to fit a 9 or 10 inch pie pan and line the pan leaving an inch of dough hanging over the edge.
Mix both the sugars with flour, cinnamon and salt in a small bowl. In another small bowl mix together the egg and water.
Toss the apples with the lemon juice, then the sugar mixture, then the vanilla in a large bowl.
Place the apples in the pie plate and dot with the butter. Brush the edges of the pastry with the egg glaze. Rollout the top pastry quite thin, and lay it over the apples pressing it onto the glazed portion of the bottom pastry. Fold the edges of the bottom pastry over the top edge and crimp closed.
Brush the top pastry with the egg glaze lightly. Cut at least 8 slits into the top and sprinkle with remaining sugar if desired.
Place the pie plate on a baking sheet and bake in the bottom third of the oven until the pastry is golden on top and the apples are tender, about 50 minutes. Remove from oven and let cool 15 minutes before serving.
One 8 or nine inch pie (6 to 8 servings)

 

Corn Fritters

1½ cups flour
2 teaspoons baking powder
2 teaspoons soda
1 teaspoon kosher salt
2 large eggs
¾ cup milk
3 tablespoons olive oil
2 cups fresh corn kernels
2 tablespoons each chopped parsley and chopped basil

 

Mix flour, powder and salt in a bowl. Make a well in the center and put eggs, oil and milk in center. Whisk together and add corn and herbs.
Put enough oil in a frying pan to grease well.
Fry the fritters a few at a time until golden on each side.

Serve with Sweet and Sour Tomatoes.

 

Fresh Fruit Crisp

6 cups fruit
1 cup wheat flour
1 cup brown sugar or turbinado sugar
½ cup butter, melted
2 T vanilla
1 t cinnamon
½ c oats
1 T salt

 
Preheat oven 350*. Butter baking dish. Place fruit in dish. Mix flour, sugar butter, vanilla, cinnamon, oats and salt in bowl. Crumble onto fruit. Bake 1 hour until fruit bubbles and top is crunchy and lightly browned. Serve warm with vanilla ice cream or cold the next day for a very decadent but sensuous and utterly fulfilling breakfast. Serves 6.

 

Grilled Apricots w/ Chevre and Balsamic Drizzle

12 apricots, halved and pitted
½ cup chevre
2 or 3 tablespoons balsamic drizzle (recipe follows)
1 tablespoon olive oil
Sea salt

 

Toss apricots in olive oil and sea salt. Fill the cavity of each apricot with chevre and grill on a hot grill just as long as it takes for the cheese to think it is melting. The bottom of the cot should be a bit blisters. Place on a plate and drizzle with balsamic.
Serves 4 to 6 for an hors D’oeuvres.

 

King Size Apple Cakes

1 cup (2 sticks) butter at room temperature
2 cups sugar
3 large eggs
2 2/3 cups all purpose flour
3 tablespoons good quality unsweetened cocoa
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground allspice
2 teaspoons baking soda
¼ cup hot water
3 cups grated fresh apple (about 2 ½ medium sized apples)
1 cup raisins
1 cup chopped walnuts

 

This cake is best served the day after it is made to let the flavors mellow. It is moist and dense and is great for in the morning with coffee or tea or dressed up with a Lemon Glaze

  1. Preheat oven to 350*F. Heavily butter and flour a 10 inch bundt pan.
  2. Cream the butter and sugar together in a large mixing bowl, or in the bowl of an electric mixer, until pale yellow and light. Add the eggs one at a time, mixing well after each addition. Beat the mixture until it is light and fluffy.
  3. Sift the cocoa, flour, salt, cinnamon and allspice together onto a piece of waxed paper.
  4. Add the baking soda to the hot water and mix until it is dissolved. Add the dry ingredients to the butter mixture alternately with the soda and water mixture beginning and ending with the dry ingredients.
  5. Stir in the apples, raisins and nuts. Spoon the batter (which will be very thick) into the prepared pan. Bake until the cake is deep brown and springs back when lightly touched, about an hour and 10 minutes. Cool on a wire rack for about 10 minutes, then unmold from the pan and allow to cool thoroughly before serving.

One 10 inch cake (10 to 12 servings)

 

Lemon Verbena Shortbread Star Cookies w/ Lemon Glaze
Makes about 30 cookies

Chopped fresh Lemon Verbena adds a nice spice and interesting twist to traditional shortbread cookies and the star cookie cutter is really about the holiday season, any shape will do the rest of the year. The herb can also be replaced with lemon thyme or lavender.

18 tablespoons butter (2 sticks plus 2 tablespoons)
1 cup confectioners' sugar
2 teaspoons vanilla
2 teaspoons chopped fresh lemon verbena
2 cups white whole wheat flour
½ teaspoon salt

 
  1. Preheat oven to 325° and lightly spray a couple of cookie sheets.
  2. Cream butter and sugar together. Add vanilla and herbs. Sift Flour with sugar and add to butter and sugar mixture. Beat until flour is absorbed and well blended.
  3. Roll out on a flat surface dusted with confectioners' sugar to about ½ inch thick. Cut out star shapes and place on cookie sheet. Bake about 15 minutes. You do not want the cookies to get brown or over bake them. Pull them out even if you think they aren't done. Remove to a rack and cool a few minutes and glaze with Lemon Glaze.

Lemon Glaze

1 ½ cups confectioner's sugar
½ teaspoon vanilla
½ teaspoon salt
Rind and juice of 1 lemon

Mix all together in a small bowl. The texture should be similar to a semi thick sauce so that you can spoon over cookies covering the surface without picking them up and spreading. You can use the back of the spoon to cover the cookie. This gives the cookies a smooth, poured on look. You can finish with some colored sugar sprinkles if the spirit moves you!

 

Shortcakes for any kind of Fruit!
I like a nice, fluffy, barely sweetened biscuit for my shortcake. Warm from the oven with just a touch of butter on it, ladled with cut up fruit that has been able to macerate for an hour or so, possibly with a bit of Framboise or Grand Mainer and a dollop of honey sweetened whipped mascarpone, this is shortcake nirvana.

Shortcake
2 ¼ cups flour
1 ½ teaspoons kosher salt
1 ½ teaspoons baking powder
1 tablespoon sugar
1 teaspoon sugar
4 tablespoons butter
2 tablespoons melted butter
¾ cup buttermilk or milk

 
Preheat oven to 425*. Butter a pie tin or glass. Sift dry ingredients into a bowl, flour, salt, 1 tablespoon sugar and baking powder. Cut the 4 tablespoons butter into the dry ingredients with your fingers or a pastry blender until it resembles dry bread crumbs. Add the milk and mix quickly until dough comes together in a sort of sticky mass. Pat into pie pan, brush with 2 tablespoons melted butter and sprinkle teaspoon of sugar on top. Bake for about 15 minutes or until light brown on top. Cut into 8 wedges.

 

Strawberry, Raspberry and Blueberry Compote with Vanilla Yogurt and Fresh Chopped Almonds

1 basket strawberries, washed and halved
1 basket raspberries
1 cup blueberries
!/2 cup chopped almonds
1 pint vanilla yogurt
1 tablespoon cinnamon
1 tablespoon local honey

 
Toss the fruit together and spoon into 4 6 ounce bowls. Mix vanilla, honey and cinnamon together in a small bowl and spoon over fruit. Sprinkle on almonds. Serve immediately.
Serves 4.

 

Strawberries with Rosemary and Balsamic Syrup

2 pounds strawberries, hulled and cut in half
1 cup balsamic vinegar
1 cup red wine
¼ cup honey
1 tablespoon chopped fresh rosemary

 
Mix vinegar, honey red wine and rosemary together in a small non reactive saucepan. Bring to a simmer and reduce liquid by ¾.
Toss into strawberries and serve over pancakes or pound cake.
Serves 6

 

 

 

 

 

 

 

 

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