Our Staff's Favorite Dessert Recipes This year we asked several of our employees to give us their very favorite holiday dessert recipes. Here are the ones they told us that they planned to make this holiday season, and we think you may want to try them as well. You can be assured each one is incredible if our staff says so! Frozen Lemon Ginger Torte Cynthia Maranhas, Executive Assistant Holiday Trifle Sarah Parker, Visual Merchandiser Serves: 10-12 Ingredients for Torte 40 gingersnaps 3 Tbs. sweet butter, melted 1/2 cup crystallized ginger, pulverized 1 jar Stonewall Kitchen Lemon Curd 2 pints lemon sorbet, softened 1 quart vanilla ice cream, softened Candied lemon peel (recipe below) Ingredients for Candied Lemon Peel 5 large lemons 1 cup + 2 Tbs. sugar Directions for Candied Lemon Peel 1. Using a lemon zester, remove yellow peel from lemons in long strips. 2. Squeeze lemon juice into a small bowl and strain. 3. Combine 2/3 cup of lemon juice and 1 cup of sugar in a small saucepan and bring to simmer, stirring until sugar dissolves. 4. Continue to simmer until slightly syrupy. Strain syrup and remove peel from syrup. 5. Toss peel in 2 Tbs. sugar and transfer to a small sheet pan, separating with a fork. Allow it to dry 2-4 hours. Directions for Torte 1. Prepare candied lemon peel ahead of time. 2. Pulse gingersnaps in food processor until fine crumbs. Reserve 1/2 cup. 3. Add butter to remaining crumbs and pulse to mix. Press mixture the bottom of a 10" spring form pan. Freeze for 1/2 hour. 4. Spread 1/2 the lemon curd over the crust and freeze again. 5. Fold pulverized ginger into the vanilla ice cream. Spread over the lemon curd and top with the reserved gingersnap crumbs and freeze entire torte again for 1/2 hour or more. 6. Spread lemon sorbet for next layer, freeze again. 7. Spread remaining lemon curd on top of the finished torte and freeze for at least 4 hours. Garnish with candied lemon peel. Created by Carol Chambers, Stratham, NH Serves: 4 Ingredients 1 jar Stonewall Kitchen Holiday Jam 1 store bought or homemade pound cake 1 cup whipping cream 1 Tbsp. confectioner's sugar 1/2 tsp. pure vanilla 8 small Amoretti cookies, crushed Ingredients for the Custard 3 Tbsp. granulated sugar 1½ Tbsp. cornstarch 3 egg yolks, slightly beaten 2½ cups whole milk 1 tsp. vanilla Directions 1. Slice eight 1/4-inch slices of pound cake. 2. Spread the Holiday Jam over 4 slices, top with remaining slices. 3. Cut into 1/2" cubes. 4. Set aside. 5. To make the custard, whisk together 3 tablespoons granulated sugar and cornstarch. 6. Whisk in the egg yolks. 7. Whisk in the milk and transfer to a medium saucepan. 8. Stirring constantly, cook over medium heat until thickened, do not boil. 9. Remove from heat, add vanilla and cool. 10. In each martini glass layer the pound cake cubes, then a layer of custard, repeat. 11. Beat whipping cream with confectioner's sugar and vanilla until stiff peaks form. 12. Top each trifle with whipped cream. Sprinkle with Amoretti cookie crumbs. Recipe Tips Pound cake cubes can be drizzled with Grand Marnier or Marsala. Chocolate Peppermint Ice Cream Torte Katie Ring, Photographer Baked Apples Patty Roche, Cooking School Manager Serves: 4-6 Ingredients 10 - 5X2-inch ice cream sandwiches 1 jar Stonewall Kitchen Chocolate Peppermint Sauce 1 ½ quarts chocolate chip ice cream, softened 1 cup whipping cream, whipped and sweetened Chocolate curls* or crushed peppermint candy for garnish Directions 1. Place ice cream sandwiches side-by-side in a 9X13-inch pan. 2. Spread ½ jar Chocolate Peppermint sauce over the sandwiches. Heat the sauce in a microwave 20-30 seconds to make it easier to spread if needed. 3. Spread softened chocolate chip ice cream over chocolate sauce layer. 4. Drizzle remaining Chocolate Peppermint Sauce over ice cream layer. 5. Cover and freeze at least 2 hours before serving. 6. Cut into squares and serve with a dollop of sweetened whip cream and garnish with chocolate curls or crushed peppermint candy for garnish. Recipe Tips Chocolate curls can be made by running a peeler along the side of a bar of chocolate. Serves: 8 Ingredients 8 medium sized firm apples, washed, cored, partially peeled at the top (1/3 way down) 2 cups quick oats 1/2 cup brown sugar, packed 1/2 cup dried apricots, diced 1/2 cup dates, pitted, diced 1 tsp. fresh orange zest 1/2 cup toasted sliced almonds 1 jar Stonewall Kitchen Apple Cranberry Chutney 4 Tbsp. cold unsalted butter, cut into small pieces 1 tsp. fresh lemon juice 2 Tbsp. brandy, optional 1 cup water, apple juice or apple cider Directions 1. Place apples in a baking dish, evenly spaced away from each other. 2. Mix together the oats, brown sugar, chutney, apricots, dates, orange zest, sliced almonds and brandy. 3. Add cold butter pieces, toss well. 4. Stuff apples with mixture. 5. Pour water, apple juice, or cider into baking dish & cover with lid or foil. 6. Bake at 350 degrees for 30 minutes. 7. Uncover, baste with liquid, continue to cook until apples are easily pierced with a fork (about 10 minutes). Sour Cherry Cheesecake Puffs John Howe, York Store Associate Wild Maine Blueberry Cobbler Billy Bocash, IT Manager Makes: 18 Ingredients 1 sheet ready-to-bake puff pastry 8 oz. Mascarpone cheese 1 Tbsp. flour 1 egg 1/4 tsp. cinnamon 2 Tbsp. granulated sugar 1/2 tsp. vanilla ½ cup Stonewall Kitchen Sour Cherry Jam or your favorite Stonewall Kitchen jam 1/4 cup walnuts, chopped Directions 1. Preheat oven to 400ºF. Grease every other cup in a mini muffin tin. 2. Roll one sheet of puff pastry on a floured surface to measure 9 x 18". Cut into 18 3-inch squares. 3. Press one pastry piece into each greased muffin cup allowing edges to drape over the edge of the cup. 4. In a mixer fitted with a paddle attachment, mix the Mascarpone cheese, flour, egg, cinnamon, sugar and vanilla on medium speed until uniform. Fill each pastry 3/4 full with cheese filling. Bake approximately 12 minutes or until the pastry is golden and the cheese filling is set. 5. Top each pastry with about 1 teaspoon Sour Cherry Jam and sprinkle with toasted chopped walnuts. 6. Serve warm. Serves: 6 Ingredients Butter to grease pan 2 pints blueberries or mixed berries or 2 14-ounce bags frozen blueberries (not defrosted) Grated zest of 1 lemon 1 (13-ounce) jar Stonewall Kitchen Wild Maine Blueberry Jam 1/2 tsp. cinnamon 2 cups unbleached all-purpose flour 3 Tbsp. sugar 1 Tbsp. baking powder 1/2 tsp. salt 1 stick unsalted butter, chilled and cut into pieces 1/2 cup half & half or light cream Directions 1. Preheat oven to 425 degrees F. Butter a 2- to 3-quart heavy baking dish. 2. Gently stir blueberries, lemon zest, Wild Maine Blueberry Jam and cinnamon together in a bowl. Pour into prepared dish. 3. Combine flour, 1 tablespoon of the sugar, baking powder and salt in a food processor and process briefly to blend. Add butter and pulse until mixture resembles coarse meal. Pour in half & half and pulse just until dough begins to pull together. 4. Remove dough from processor and knead briefly on a lightly floured surface to form a ball, adding more flour if dough is sticky. Break pieces of dough from ball and cover berries with slightly flattened pieces of dough in a “cobbled” irregular pattern. Sprinkle on remaining 2 tablespoons of sugar. 5. Bake until crust is lightly browned and berries are hot, 25 to 30 minutes. Remove from oven and let stand for at least 15 minutes before serving. Serve with sweetened whipped cream, vanilla ice cream or yogurt.

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