Desserts
honey, hazelnuts, ice cream, blueberries… mmmm…
What wonderful 100-Mile dessert ideas do you have?Let us know!
Frozen Yogurt Sundae
from Sandra & Jo Magee
1 pint of frozen vanilla yogurt - thawed for an hour (Island Farms available
at most city stores - or buy direct from a Dairy if you’re in the Fraser
Valley.)
12 oz. frozen raspberries - thawed (buy fresh berries in season and freeze
them yourself.)
honey to taste (1/4 cup or less).
fresh fruit (raspberries or pear) for garnish.
Line your mold (can be individual small bowls or 1 round or funky-shaped
cake pan) with saran wrap that is about 1′ larger than your mold. Pour the
yogurt in and put more saran wrap on top, then fold the edges of the bottom saran wrap over so nothing spills out. Freeze for a minimum of 2 hours.
In a blender or food processor, puree the thawed raspberries and honey. Pour puree into a fine mesh sieve set over a bowl and using a spoon, press the puree against the bottom of the sieve to push the pulp and juice through. This takes a while, but it’s worth it. Discard the seeds (or plant them!).
Refrigerate your puree if you are not using it immediately.
Just before you serve dessert, take the top saran wrap off of the frozen
mold(s) and place the yogurt upside down on a serving dish and remove the 2nd piece of saran wrap. Pour the puree over your sundae and garnish.
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100-Mile Pumpkin Pie
by Kelly Kuryk, based on the Moosewood Cookbook recipe
This pumpkin pie recipe embraces the “eat locally, season globally!” philosophy. The hazelnut crust goes beautifully with the pumpkin filling. Serve with whipping cream plain or sweetened with honey. To make this 100% local dish use all local ingredients and delete the spices.
Preheat oven to 375 degrees F
Ingredients & Directions
Filling
2 cups pumpkin puree*
1/2 cup honey
2 eggs, beaten
1 cup cream
1/2 teaspoon allspice
2 teaspoons cinnamon
3/4 teaspoon salt
1 teaspoon powdered ginger
Mix all ingredients in a bowl.
Crust
3/4 cup ground hazelnuts
1/4 cup melted butter
Mix and press into the bottom of a 9″ pie plate. Pour the filling over top of the crust. Bake at 375 degrees F for 10 minutes. Lower temperature to 350 and continue baking for 40 minutes or until the filling is solid. Serve warm or cold!
*Pumpkin Puree
pumpkin puree can be easily made by removing the seeds** from a pumpkin (I Iike to use the sugar pie pumpkins - not too big and a nicer flavour) cut it into large chunks and steam for about 20 minutes. When the pumpkin is easily pricked with a fork it is ready. Remove the skin and mash or puree until smooth.
**Roasted Pumpkin Seeds
Roasted pumpkin seeds make a terrific high energy snack. To roast: wash off strings and blot seeds dry. Toss with a small amount of vegetable oil, spread in a single layer on a shallow baking sheet and bake at 250°F for 10 minutes to 15 minutes, stirring occasionally. Salt, if desired, cool and store.
