Dessert

Course: 
  • 1 cup all-purpose flour
  • 3/4 cup sugar, divided
  • 1/4 teaspoon kosher salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 1 bag (10 oz) fresh cranberries (frozen, thawed are fine)
  • 1/4 cup fresh grapefruit juice
  • 1 teaspoon grated grapefruit zest

Cranberry Shortbread

Cranberry Shortbread 

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Course: 

Filling

  • 2 cups dried figs, hard tips discarded
  • 1½ cups dried dates, pitted
  • 1 cup raisins
  • 3/4 cup almonds, toasted and coarsely chopped
  • 3/4 cup walnuts, toasted and coarsely chopped
  • 1/2 cup orange marmalade
  • 1/2 cup honey
  • 1/4 cup brandy
  • 1 teaspoon orange zest, finely grated
  • 1 teaspoon lemon zest, finely grated
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon geound cloves

 

Cookie dough

  • 4 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter (2 sticks), cut into 1/2-inch cubes
  • 1 large egg
  • 1/2 cup milk
  • 1 tablespoon vanilla extract
  • 1 egg white beaten with 1 tablespoon water to make egg wash
  • colored sprinkles for decoration

Italian Fig Cookies

Italian Fig Cookies 

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Course: 
  • 1 prebaked pie crust, at room temperature
  • 1¼ cups flaked coconut
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • pinch of salt
  • 4 eggs, separated
  • 2½ cups half and half
  • 3 tablespoons unsalted butter, softened
  • 1½ teaspoons vanilla extract
  • 1/4 cup confectioners' sugar

Coconut Cream Pie

 

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Course: 
For the Semifreddo 
  • 1 envelope unflavored gelatin
  • 1 cup milk
  • 1 vanilla bean
  • 1½ cups white chocolate
  • 1½ cups heavy cream
  • 3 Mayer or revular lemons, zested and juiced

For the Berries 

  • 1 cup sugar
  • zest of 1 lemon
  • 2 vanilla beans, split
  • 1/2 cup blueberries
  • 1/2 cup blackberries
  • 1/2 cup strawberries

For the Lemon Cookies

  • 1½ cups powdered sugar, plus more for dusting
  • 1½ cups ground almonds
  • 1 teaspoon salt
  • 2 cups unsalted butter, softened
  • 2 eggs
  • Zest of 2 lemons
  • 3 cups all-purpose flour, sifted

For the Garnish

  • 6 small sprigs fresh mint
  • 1 handful shaved white chocolate

White Chocolate and Meyer Lemon Semifreddo

White Chocolate and Meyer Lemon Semifreddo with Vanilla-Poached Berries

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