Recipes

Summertime Dessert Favorites Recipes

The Cold Fudge Sunday

The old stove pub in Bridgehampton, NY has been a Hamptons favorite for years. Their most popular dessert is the cold fudge sunday. 

Ingredients

  • 2 scoops of vanilla ice cream
  • 1 large dollop or 1/2 scoop of hot fudge, refrigerated
  • Just plop the fudge on top

It may sound odd but once you try it, you’ll want it again.

1spoon-sm

Berry Trifle

This one is an elegant classic. It’s a staple at warm weather ladies events. It’s a great option for a dinner party. It’s very pretty and quite tasty. The standard recipe calls for either pudding or cream cheese as a major component. We will offer the cream cheese option for the traditionalists, however, we have found that simple is best. Sweetened whipped cream is perfect. 

Ingredients

  • 3/4 c seedless raspberry jam
  • 1 qt sliced strawberries
  • 1 pt raspberries
  • 1 pt blue berries
  • 16 oz room temp cream cheese
  • 1 3/4 c confectioners sugar
  • 1 1/2 c heavy whipping cream
  • 1 tsp vanilla extract
  • 1 pkg lady fingers
  • Fresh mint for decoration

Or

  • Skip the cream cheese and confectioners sugar
  • And instead use
  • 3 c heavy whipping cream
  • 1/2 c finely granulated sugar

Preparation

  1. Heat the jam in a sauce pot until it’s liquified
  2. Toss the berries in the melted jam and set aside
  3. Whip the cream to stiff peaks, set aside
  4. Mix the cream cheese with the confectioners sugar.
  5. Mix in the vanilla
  6. Use the mixer to incorporate 1/3 of the whipped cream
  7. Fold in the rest of the whipped cream
  8. In a large glass bowl, place 1 layer of ladyfingers , about 1/3.
  9. Layer 1/3 of the mixed, tossed berries
  10. Layer 1/3 of the cream cheese mix
  11. Repeat to the top, finishing with the cream cheese mix
  12. Top with a couple of fresh berries and sprigs of mint
  13. Refrigerate for 8 hrs- overnight

 

If you want to omit the cream cheese

  1. Whip 3 c heavy cream with
  2. 1/2 c sugar and proceed as if it were the cream cheese mixture

That way it’s lighter and fresher.

Pink Peppermint Chiffon Pie

We don’t generally like to rat out recipe thieves who post ideas as if they were their own. (Honestly, even using the picture?) Instead we’ll just give credit where credit is due. One of the ladies of the silver palate, Julee Rosso, came out with an absolutely revolutionary cookbook called, Great, Good, Food, in 1993. We don’t know her nor do we profit in any way, from any of her sales. She came up with amazing low calorie, low fat, alternative recipes. This was one of them. Everyone loves it. So much so that, it has a habit of disappearing before the guests arrive. If you save a slice, hide it. That will disappear too. 

Ingredients

  • Chocolate, Oreo pie crust. (that’s what we use because it’s easy)
  • 3 c mini marshmallows
  • 2/3 c skim milk
  • 1/2 tsp peppermint extract
  • 4 drops red food coloring
  • 2 egg whites
  • 3 Tbsp sugar
  • 1/2 8 oz container of low fat frozen whipped topping.
  • Fresh mint leaves for garnish

Preparation

  1. Heat the marshmallows and milk in a sauce pan over low heat stirring constantly, until smooth
  2. Remove from heat
  3. Stir in. Extract and food color
  4. Pour it into a metal bowl and refrigerate until it starts to thicken, about 20 min
  5. Stir occasionally
  6. When it begins to thicken remove it from the fridge
  7. Beat the egg whites with a mixer until they form soft peaks. (make sure that it’s a dry, clean mixing bowl or the eggs won’t perform.)
  8. Add the sugar slowly.
  9. Mix until stiff peaks form
  10. Fold the egg whites into the peppermint mix
  11. Fold the ready whip into the mix
  12. Pour into the chocolate crust and refrigerate overnight.
  13. Garnish with a couple of mint leaves and serve.

Tomorrow

Sorbets and Ices

Enjoy these summertime desserts.

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The Scamper

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