Desserts
Dessert recipes featured on this page include...
Apple Cranberry Cobbler
Created by: Robert Mondavi Winery Executive Chef Annie Roberts
Serves: 6
Ingredients:
12 ounces, Cranberries
6 Granny Smith Apples, peeled and cut in 3/4 inch pieces
1/2 cup sugar
juice of 1 lemon
1/2 cup unsalted butter
3/4 cup sugar
1-1/4 cup cake flour
2 tsp. baking soda
1 tsp. salt
1/2 cup buttermilk
1 egg, beaten
1 tsp. lemon zest
Directions: Toss together the fruit, sugar and lemon juice. Place in a 2 quart glass baking dish.
Beat together butter and sugar. Mix together flour, soda and salt. Add the egg to butter and sugar. Add half the flour, soda and salt mixture. Add half of the buttermilk and the rest of the flour mixture. Add remaining buttermilk and lemon zest. Spread topping on fruit and bake for 45 minutes at 350 degrees.
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Chocolate Brownies
Created by: Robert Mondavi Winery Executive Chef Annie Roberts
Serves: 6 as dessert
Ingredients:
6 oz. semi-sweet chocolate
6 oz. butter
1/4 cup rum
4 eggs, separated
3/4 cup sugar
3/4 cup walnuts, toasted and chopped
1/4 cup sifted flour
1/4 tsp. cream of tartar
Directions:
Preheat oven to 375°F. Line the bottom of an 8-inch cake pan with waxed paper.
Fill a medium saucepan half full with water and bring to a boil over medium-high heat. Place the chocolate and butter in a stainless steel bowl and set over the saucepan. Reduce the heat to low and stir until the chocolate is melted. Add the rum. Remove from heat.
Beat the egg yolks and 1/2 cup of the sugar together in a medium bowl, using a whisk. Beat until pale yellow and thick. Add the chocolate mixture, walnuts and flour. Mix well.
Beat the egg whites with the cream of tartar until soft peaks form. Gradually add the remaining 1/4 cup of sugar, beating continuously until stiff peaks are formed. Add a spoonful to the chocolate mixture and gently fold in to lighten the batter. Add the chocolate mixture into the egg whites and gently fold in.
Pour into the prepared pan and bake until a toothpick inserted in the center shows a few moist crumbs, 30 to 40 minutes.
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Pavlovas
4 large egg whites
1 cup sifted powdered sugar
1 cup almonds, oven toasted and finely ground
1 Pippin apple, diced
1/3 cup currants
1/4 cup butter, melted
1/3 cup light brown sugar
1 cup maple syrup
For shells: Whisk egg whites to soft peaks in a mixer, starting on low. Gradually add sugar. Increase speed and beat until stiff peaks are formed (approximately 10 minutes). Gently fold in almonds. Sauté apples and currants until soft.
On a baking sheet, lined with parchment paper, divide mixture into 4 equal mounds and place apple and currant mixture in the center of each mound. Smooth meringue around the bottom of the fruit. Bake in oven preheated 250 degress F. until meringues are firm, about 1 hour.
For toasted almond topping: Preheat oven to 375 degrees F. Toss almonds in melted butter and roll in sugar. Line a baking sheet with foil. Spread almonds in a single layer on the prepared sheet. Place on the middle rack of the oven. Bake 8-10 minutes. Remove from oven and cool completely. Rough pulse in a food processor or hand cut almonds until the size of coarse bread crumbs.
Remove meringues from oven and transfer to plates, garnishing with toasted almonds. Drizzle lightly with maple syrup.
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Quick Tiramisu
Courtesy of Chef Steve Kasmar
1 package lady fingers
1 package pound cake
3-4 oz. Kahlua
1 can whipped cream
1 oz. cocoa powder
Lay the ladyfingers in a decorative bowl. Sprinkle with Kahlua. Add a layer of pound cake. Sprinkle with Kahlua. Add a layer of whipped cream and tip with cocoa powder.
Chill for 30 minutes and serve well chilled.
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