5 Quick, No Bake Desserts - In a Pinch

I realize that this title will come as a shock to those of you who know how much I love to bake, but sometimes I need a dessert in a pinch.  If I've got 5, 6 or even more appetizers to make, plus the meal; well dessert just ends up getting the short end of the stick.  With these 5 fast and easy assemble desserts, you don't have to stress about making sure there is something sweet and appealing after your meal.  Plus a few of these can easily be brought as a dessert offering when you are the one asked to bring something sweet.

Fresh Ricotta with Figs, Peaches & Honey

There is nothing as simple as assembling items on a board or platter.  

This sweet and savory offering is just that kind of dish.  Arrange seasonal fruits, like figs & peaches for the summer, on a pretty plate or a wooden board. Fill a bowl with fresh ricotta & drizzle with honey.  It's just that simple. You can toss some nuts in if you like, but for the sheer simplicity of this dish, it's not necessary.  Let the purity of these vibrant flavors speak for themselves.  The creaminess of the ricotta against the nature sweetness of the fruit with that extra sweetness from the honey is soothing combination.

Chocolate Dipped Fruit

This one might take a tad more effort but not much more.  Use the fruit of your choice or the ones in season.  I had raspberries, blackberries and bananas on hand.  Dip each piece in melted dark chocolate and let cool on parchment paper.  You can roll them in crushed nuts or coconut to ratchet it up a notch.  Then arrange on a plate and watch these fly faster than they took to make.  Believe it or not, these little 'pop in your mouth' treats are so pretty that they will make an "ohh' statement on your dessert table.  So easy enough to make, you can get your kids to help.

Cheese Course

Cheeses with strawberries, grapes, mini bread sticks and Tortas de Aceite (Sweet Olive Oil Crackers).

Blue cheese (such as Cabrales, Valdeon, Stilton or Gorgonzola). Add nuts, date loaf, figs in syrup, oranges.

Ok, this is not my idea, of course, but more of a reminder in case this option was misplaced in the memory banks. Instead of serving cheese as part of your appetizers, save it for dessert and do it the French and Italian way. Enjoy it after the meal.

Fresh Fruit Lovingly bound by Chocolate

This colorful, flavorful option is similar to but slightly different to the above chocolate dipped fruit.  Instead of individual chocolate coated fruits, this version creates a bed of chocolate for the fresh fruit, nuts and sea salt to lie gently atop.  I made this on just such an occasion when I didn't have time but wanted to serve a dessert after lunch.  It was better than I thought and served the purpose beautifully.   I already had a chocolate ganache in the fridge. (Ganache is just chocolate with a tad of cream added to it.  This keeps it from getting completely hard and makes it pourable to glaze a cake or drizzle. I liked using the ganache for this version because once I refrigerated it, it became hard enough to hold the fruit together but still had a softness that added to the yumminess. A result I didn't quite realize would occur. 

Spread the ganache on parchment. Not too thin.

Lovingly place the fruit in a visual manner that pleases your eye and your belly. Add nuts and sprinkle with course sea salt.

Chocolate Bark

If you don't happen to have fresh fruit, then go the traditional chocolate bark route.  This version does not use ganache.  It is pure chocolate melted down.  I use a combo of dark chocolate and semi-sweet chocolate. Spread the melted mixture onto a baking sheet covered in parchment paper.  Then top with whatever suits your fancy.  I like cashews, dried apricots & dried cherries plus a healthy sprinkling of course sea salt.  That really makes the chocolate sing. Refrigerate until solid, then cut or break into shards.  No brainer of sheer joy. 

I hope these ideas provide you a few quick, easy but delicious desserts to have in your back pocket when you are in a pinch.  I promise you, your guests will not miss the cake or pie or any other more labor intensive sweet.  

Sausage, Pepper & Onion Tart

Oh the beauty of puff pastry.  Let me NOT count the ways, because that would be boring. But let me continue to find uses for you to try.  This one doesn't need a whole lot of intro.  This recipe is similar methodology as when making the Tarts of Summer.  Only difference, swap out the topping for this hearty, earthy and caramelized sweet combo.

I made this because I wanted something quick for an outdoor party. This is combo of sausage, peppers and onions is classic, and when also combined with cheese is a topping I love for pizza.  But I didn't want to make pizza.  I was already going to make a zucchini tart, and needed something a bit more filling for some of our guests.  Enter the sausage.  

Ingredients

4-5 Italian sausage links (sweet or spicy, your choice)
3 Italian red peppers, sliced
2 medium yellow onions, sliced
1-1.5 c cheese of choice (Fontina, Goat, Mozzarella...)
Magic 3 (salt, pepper, oil)
1 Puff Pastry sheet

 

Instructions

Defrost the puff pastry sheet.  Once defrosted, roll out to approximately 12" x 17".  Transfer onto a baking sheet lined with parchment paper.  Dot the entire pastry with a fork leaving a 1" border all the way around. Place in refrigerator while you sauté the onions and peppers in a pan with oil, season with salt and pepper.   

Slowly sauté to release the natural sugars and let them caramelize.

While that is cooking, grate the cheese and remove the sausage from the casings .  If you want to save time, use another pan to cook the sausage.  If time is no issue, then after the peppers/onion have cooked, use the same pan. Remove the pastry from the fridge and sprinkle enough cheese to cover the forked part of the pastry.  Then add the sausage, pepper and onion.  Bake in a 425 degrees oven until pastry edges puff up and become golden brown.

On pizza, on pasta, on an Italian roll, or puff pastry, the combo of sausage, peppers and onions is a winning one.  Add this version whenever you are making the Tarts of Summer.  The meat eaters at your party will be glad you did.

Gremolata on Grilled Eggplants - Dana style

Last summer I happened upon long, white eggplants that motivated me to grill them and top them with a feta cream concoction.  I, and my guests, loved the combo so much that I was again inspired by the zesty, tangy flavors of feta, herbs and lemon. This time wanting to create more of a gremolata style topping. 

Ok, before the emails start coming asking, "What is gremolata" ? (Although trust me, I never mind getting your email questions or suggestions.)  Gremolata is an Italian condiment, if you will.  Super basic, but like many things Italian, it makes a powerful statement.  It's a zesty garnish of chopped herbs. The classic version consists of lemon zest, garlic, parsley and anchovy and is often used as to complement such dishes as Osso Buco alla Milanese, providing a final flavor zip to a rich meat dish.  

Classic style is great since most of those ingredients are common to every kitchen, and it creates a wonderful go-to topping to liven up any dish.  However, fear not of veering off the common path. I implore you to go ahead and venture out. Mix and match to design your own gremolata.  Think other citrus fruits such as lime, orange, grapefruit.  Mix up the herb type either substituting or adding to the parsley with cilantro/coriander, mint, sage. When it comes to the spicy zing of garlic, ponder anything zingy: finely grated fresh horseradish, grated ginger or minced shallot. Some chefs even throw in Pecorino Romano cheese, anchovy, toasted pine nuts or grated bottarga.  So, no big surprise that I would riff off the classic gremolata to create a garnish that was destined to brighten up another batch of long, white eggplants. 

I quickly began compiling items for my dana version.  The key to a great gremolata is FRESH ingredients. No jarred herbs or citruses allowed.

ingredients

1/4 c chopped parsley
3 T chopped Moroccan or oil cured olives
1 T chopped fresh, mint
2 T chopped oven dried tomatoes*
1/3 c crumbled feta
1/4 t red pepper flakes
3 T minced shallot
1 T lemon zest
3 T olive oil

*I made my own oven dried tomatoes and packed them in oil. Recipe is linked above but can also use sun dried tomatoes

Instructions

Grill or prepare the meat or veggie of your choice.  As I mentioned, I grilled white eggplants and onions.

Chop, prep all the above ingredients and combine together.  A true gremolata does not include the oil. But you can add it to the mix or drizzle it over top the final dish.

This adds such a bright, summer fresh flavor to grilled anything.  Heck, I bet this would be banging on a grilled hamburger.  Skip the ketchup, and pile on the gremolata!!

Another fringe benefit to using gremolata on vegetables is that you rake in all the fresh, brightness of citrus without turning your green vegetables brown. I also tried it on spaghetti squash and it definitely imparted a different flavor profile.  Now that's amore!

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Fresh Ricotta Crostini featuring Summer Toppings

Ricotta crostini topped with the freshest, summer seasonal produce.

At the farmers' market this week, one of the new items to scoop up was fresh peas in their pods.  Oh, the excitement and sheer joy of bringing home new seasonal produce. Now, I know this may not be everyone's reaction, but it's fun playing with food.  As per usual though, I didn't have an inkling of what I would make but I knew I had to get me some peas.

Then off to our local organic market I wandered and found pea shoots.  Again, not sure what their destiny would be but had to get them, too. Especially since it felt in keeping with the peas.  I also found French Sourdough bread, which I grabbed in an effort to test how my wheat and yeast sensitivity would fair with this one.

Once I was home, I still didn't have a clue as to what I would do. But just when all hope seemed lost, I thought of ricotta. Whenever in doubt you can always count on cheese as your salvation. With that, I was off to the races with a plan in hand.  I decided that I would celebrate some of the jewels of the season and feature them on crostini.  

Now don't get too excited thinking I'm a genius.  This is not some super "oh my God, what a innovative idea" moment. It's a just a few good pairings that are easy to assemble and even easier to enjoy.  It's summer for Pete's sake.  We all want no brainer food ideas.  This one fits the bill.

Here are the stars of today's show.  
French Sourdough Bread, Fresh Ricotta, Fresh Peas, Pea Shoots, Nectarines, Mint, Tomatoes, Basil

Look at that bounty of summer jewels.

I almost feel silly giving any kind of instructions as this couldn't be easier, and it's pretty self explanatory, but... 
First things first, toast the bread.

You can mix and match at will. One thing remains the same; dollop some the ricotta on each slice and then build each crostini using whichever of these flavor busting seasonal ingredients tickle your fancy to create your perfect crostini. 
Here's what I did.

Pea-Pea Shoot Crostini

1. Shuck the peas and blanch them. You can also eat them raw. (Can't find fresh, use frozen ones and blanch.)

2. Top the bread with ricotta.

3. Add shoots & peas pressing them in.

4. Sprinkle with coarse sea salt and drizzle with olive oil.

Fresh Tomato-Basil Crostini

1. While still warm, rub the toasted bread with fresh garlic.

2. Top with ricotta, fresh slices of tomatoes, basil.

3. Sprinkle with coarse sea salt and olive oil.

It's as simple as rubbing it on

Fresh bite of summer

Roasted Tomato Crostini

1. Roast grape tomatoes with oil and whole garlic pieces.

2. Mash the garlic with sea salt, pepper & oil.

3. Spread the garlic mash on the toast.

4. Add ricotta, roasted tomatoes, basil and drizzle with tomato juices.

Roasted garlic cloves, sea salt, pepper and olive oil

Spread as much or as little, but spread this golden goodness.

I'm sure you will figure out what to do with all those candy jeweled roasted tomatoes. One idea: make more crostini!

Sweet and savory bite.

Nectarine-Mint Crostini

1. Make a mint simple syrup by heating up equal parts sugar and water with mint leaves until sugar dissolves.

2. Drizzle the simple syrup on top of the bread.

3. Top with ricotta, nectarine, minced mint and drizzle some more.

It seriously doesn't get easier than this. These make a wonderful little afternoon snack.  How about a luxurious breakfast treat.  An elegant brunch item. Naturally these are ideal as a party appetizer.
So simple. So fresh.  So seasonal.

These are but a few of the endless variations for crostini. But ones the truly celebrate the summer's seasonal offerings.  Make one. Make them all.  
A few other topping ideas:

• Sautéed spinach with garlic, oil and red pepper flakes

• Sautéed broccoli rabe with garlic, oil and shaved Parmesano Reggiano

• Fresh figs drizzled with honey (you can also add chopped prosciutto)

• Strawberries, fresh thyme sprinkled with raw sugar

Seriously, it's bread with cheese, top it with whatever floats your boat, and then happy sailing.

Summer Salad Full of Fruits

Now that the weather seems to be cooperating and we have returned to summer, it's time to reset our menus back to regularly scheduled programming of offering foods of the season again.

Batter up: Fruits and Vegetables.  How many times have you heard your mom say "eat your fruits and veggies"? As we have all come to learn, moms know best.  These two food groups are the real powerhouses of the food chain, packing all the nutrients, vitamins and minerals you could ever want.  So it made perfect sense that I would combine both in a summer salad to take full advantage of all those heathy benefits.  

I think it's pretty evident by now that my salads contain the not so obvious ingredients.  Thus today's combo should not come as a surprise.  No lettuce and tomatoes pairing here.  Call me odd, that's ok.  I am, but in a good way.

I have an intense fondness of combining textures and flavors.  Sweet and savory.  Soft and crunchy. The fruits and vegetables of summer hit all the right notes,  checking those objectives off my list with the extra bonus of adding freshness and interesting flavor profile

My thoughts on this salad were how many seasonal stunners of the moment I could put together in one dish. Corn, blueberries, nectarines, arugula.

Not much more to this story, other than flavor, flavor, flavor.

Summer's bounty of the moment.

Ingredients                                               Dressing

1 bunch arugula  (6-7 c)                                                       2/3 nectarine
3 nectarines (1 for the dressing)                                          1/4 c scallion, rough slice
1/3 c blueberries                                                                  1/2 T balsamic vinegar
1 ear of corn, grilled                                                             4 T olive oil
1/3 c blue cheese                                                                 1/2 t course sea salt
1/4 c red onion, thinly sliced                                                1/4 t cracked black pepper

Instructions

Wash the arugula well.  It tends to have a ton of sand, so soak it in cold water in a strainer and lift it out of the water so the sand stays on the bottom.  You may need to do this several times. Dry and arrange in a large platter.

Oil, salt and pepper the corn, then grill it.  I like using a cast iron grill pan but use whatever is most readily available.

While the corn is grilling. Slice the onions and nectarines.

Once the corn is done, you can begin assembling the salad, layering all the different ingredients atop the arugula in a pleasing manner.  I cut some of the kernels off of one side of the cob, then cut the cob in half and place onto the salad.

For the dressing, blend the nectarine, scallion, salt and pepper into a paste. Add the vinegar, oil and pulse until blended. It will be a thick dressing.

You can serve the dressing on the side or drizzle on top.

The flavors of this summer salad creates little flavor bombs in each bite.  The arugula provides a peppery note perfectly juxtaposed to the sweetness of the nectarine and blueberries.  The red onion has a spicy bite that stands up to the crunchy, savory kernels of corn. Then the salty, sharpness of the blue cheese is mellowed by the creamy sweetness of the dressing.  This is party in your mouth kind of salad. Perfect to celebrate summer's bounty.  Ideal pairings: hamburgers (with cheese & caramelized onion), grilled pork chops, grilled white flesh fish (ie: Rainbow Trout, Flounder). Summer fun in a bowl. The easiest, and best way to eat your fruits and veggies!