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The decadent, delicious desserts we savored at Ava compelled me to pull out my cookbooks and find some sweet endings I could prepare at home.
I am not fond of baking because it is messy: I have to schlep the heavy flour and sugar canisters out of the pantry and I always end up with the powdered goods all over the counter and floor.
Baking is an exact science. Measurements must be precise, but I am a free-form cook. Still, I was determined to make some simple-yet-tasty desserts.
The only person I know who prefers vanilla to chocolate is my husband Edward, but he never says no to Pot de Crème, which is the French version of chocolate pudding.
Since apples are a staple of fall and winter, I found an easy apple crisp recipe in "Barefoot Contessa Parties!" by Ina Garten.
Panna cotta, which means "cooked cream" in Italian, has become a mainstay dolci in a number of restaurants serving this fare. It is often accompanied with fresh fruit, especially berries. Giada de Laurentiis included a recipe for this creamy dessert in her first book, "Everyday Italian."
The first time I ever tasted Croissant Bread Pudding was nearly 10 years ago during brunch at The Ritz Carlton Hotel. I found a recipe for this tasty treat in "The Barefoot Contessa Cookbook" by Ina Garten.
Pots de Crème
Ingredients:
2 cups of milk
2 eggs
2 tablespoons of sugar
4 teaspoons of Grand Marnier
2 teaspoons of pure vanilla extract
Pinch of salt
12 ounces of semisweet chocolate chips
Directions:
Heat the milk just to a boil.
Place the remaining ingredients in a blender. Add the milk and blend on low for a minute.
Pour into eight (4-ounce) custard or soufflè cups.
Chill to set.
Serves eight.
Note from Phyllis: Top with whipped cream, if desired.
Apple Crisp
Ingredients:
5 pounds McIntosh or Macoun apples, peeled, cored and cut into large wedges
Grated zest of 1 orange
Grated zest of 1 lemon
2 tablespoons of fresh lemon juice
2 tablespoons of fresh orange juice
1/2 cup of granulated sugar
2 teaspoons of ground cinnamon
1 teaspoon of ground nutmeg
Topping:
1-1/2 cups of flour
3/4 cup of granulated sugar
3/4 cup of light-brown sugar, packed
1/2 teaspoon of kosher salt
1 cup of oatmeal
1/2 pound of unsalted butter, diced
Directions:
Preheat the oven to 350 degrees.
Combine the apples with the zests, juices, 1/2 cup of sugar, cinnamon and nutmeg.
Pour into a greased 9-by-14-by-2-inch oval baking dish.
Combine the flour, remaining sugars, salt, oatmeal and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low until crumbly and the butter is pea-sized.
Spread evenly over the apple mixture.
Place on a sheet pan and bake for one hour, or until the top is brown and the apples bubble.
Serve warm.
Serves 10.
Note from Phyllis: Do not substitute vegetable spray for butter when greasing the pan. Butter adds richness.
Panna Cotta with Fresh Berries
Ingredients:
1 cup of whole milk
1 tablespoon of unflavored powdered gelatin
3 cups of whipping cream
1/3 cup of honey
1 tablespoon of sugar
Pinch of salt
2 cups of assorted fresh berries
Directions:
Pour the milk in a heavy, small saucepan. Sprinkle the gelatin over it and let stand for five minutes to soften. Stir over medium heat until the gelatin dissolves but the milk does not boil, about five minutes. Add the whipping cream, honey, sugar and salt. Stir until the sugar dissolves, about two minutes.
Remove from the heat and let cool slightly.
Pour into six wine glasses.
Cover with plastic wrap and chill until set, six hours to two days.
Top with the berries and serve.
Serves six.
Croissant Bread Pudding
Ingredients:
3 extra-large whole eggs
8 extra-large egg yolks
5 cups of half-and-half
1-1/2 cups of sugar
1-1/2 teaspoons of pure vanilla extract
6 croissants, preferably stale, halved horizontally
1 cup of raisins
Directions:
Preheat the oven to 350 degrees.
Whisk the eggs, yolks, half-and-half, sugar and vanilla together in a medium bowl. Set aside.
Place the bottoms of the croissants in a 10-by-15-by-2-1/2-inch oval baking dish. Place the raisins on the croissants, then add the tops of the croissants (brown-side up).
Pour the custard over the croissants and soak for 10 minutes, pressing down gently.
Place the dish in a larger pan filled with an inch of hot water. Cover that latter with foil, tenting so the pudding is untouched.
Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes.
Uncover and bake for another 40 to 45 minutes, or until the pudding puffs up and the custard sets.
Remove from the oven and cool slightly.
Serves eight to 10.
Note from Phyllis: Make sure the raisins are between the layers of croissants or they will burn.
The bread pudding may be made without raisins, if desired.
Substitute chocolate croissants for the regular ones, if preferred.
