Dessert Recipes – Uncle Matt's Organic http://www.unclematts.com Organic Juices and Beverages | Love at First Sip Tue, 17 Apr 2018 19:42:23 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.3 http://www.unclematts.com/wp-content/uploads/2017/11/cropped-umo-logo-on-wood-e1511126022201-32x32.png Dessert Recipes – Uncle Matt's Organic http://www.unclematts.com 32 32 Orange Turmeric Popsicles http://www.unclematts.com/orange-turmeric-popsicles/ Mon, 22 Jan 2018 21:41:05 +0000 http://www.unclematts.com/?p=3156 more]]> Got a craving for something sweet and refreshing? Perfect for any time of season, these Orange Turmeric Popsicles are a kid favorite and an easy way to get more Vitamin C, antioxidants, anti-inflammatory turmeric and potassium into your kid’s diet. Plus, grown-ups like ’em too!

What you’ll need to for this recipe: Popsicle molds, popsicle sticks

Ingredients:

1 cup organic pineapple chunks, fresh or frozen
1/2 cup Uncle Matt’s Organic orange juice or Uncle Matt’s Organic Orange Turmeric with Probiotics
1 – 1 1/2 inch fresh organic ginger root, skin removed
1 tsp organic ground organic turmeric

Directions:

In high speed blender, mix pineapple, Uncle Matt’s Organic orange juice, ginger & turmeric till smooth. Pour evenly into molds, insert sticks & freeze till firm.

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Peach Tart http://www.unclematts.com/peach-tart/ Sun, 02 Apr 2017 00:46:54 +0000 http://www.unclematts.com/?p=2530 more]]> For crust
About 2 cups organic whole wheat pastry flour
a pinch of salt
2 tbsp organic sugar
1/3 cup organic almond oil
1/4 cup icy cold water

For filling
3 to 4 peaches, thinly sliced2 tsp corn starch2 tsp honey2 tsp organic lemon juice2 tsp organic vanilla extract

Directions:
Combine flour, salt and sugar in a medium non reactive bowl.
Add oil and blend it into flour using a fork.

Gradually add icy cold water and blend it into flour with a fork until fully absorbed.

Knead the dough very lightly until it comes together into a ball.
Allow dough to rest for 15 minutes.

Turn dough onto a lightly floured work surface. Sprinkle a little flour on the dough and rolling pin.

Roll the dough out to fit your tart pan (9″ and 4 mini tart pans). Do this quick to avoid overworking the dough.

Using the rolling pin, pick up the rolled dough and gently lay it onto the tart pan.

Trim excess dough, prick small holes with a fork and place tart pan in the fridge to rest for 30 minutes.

Preheat oven to 350F.

Cover crust with a parchment paper and add dry beans to blind bake the crust for 10 minutes. Remove from the oven to cool.
Crank up the oven to 375F.

In a bowl, use your fingers to gently toss all filling ingredients. Place peach slices decoratively and bake for 30-35 minutes or until crust is golden and filling sets.

Remove from oven and let cool completely before garnishing with some chopped pistachios, edible flowers and slicing to serve.

Adapted from: KiranTarun.com

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Florida Peach Cobbler http://www.unclematts.com/florida-peach-cobbler/ Mon, 27 Mar 2017 01:34:37 +0000 http://www.unclematts.com/?p=2568 more]]> Ingredients:

-serves 4
2# Florida Peach Meat (no pits), fresh, frozen, or home-canned, drained
½ cup packed light brown sugar (or to taste)
pinch of salt
¼ tsp. ground cinnamon
1 tbsp. flour
¼ tsp. vanilla extract
1-1/3 cup all-purpose flour
1 tsp. baking powder
½ tsp. salt
2 tbsp. granulated sugar
4 tbsp. unsalted butter, cold
¼ to ½ cup buttermilk, (or milk)
1 tbsp. cinnamon sugar mix for the top (optional)

Directions:

1. Preheat oven to 400ºF.

2. Wash the peaches and cut the meat off the pits. Cut into large chunks.

3. Mix together the peaches, brown sugar, pinch of salt, cinnamon 1 tbsp. flour and vanilla extract. Put into baking dish(es).

4. In the same bowl stir together 1 1/3 cups flour, baking powder, salt, and granulated sugar.

5. Cut the butter up in to small pieces and toss in flour mixture. Using your fingers, break the butter into pea size pieces. Add about ½ the buttermilk or milk and stir. Continuing adding buttermilk until the dough just comes together.

6. Plop the dough on top of the fruit so it covers all the fruit, but leave a little margin around the edge with no topping. If desired, sprinkle with cinnamon sugar.

7. Place on a sheet pan (covered with foil or parchment for easy clean up) and place into oven.

8. Bake for 30-40 minutes until fruit is bubbly, and topping is cooked through.

© 2017 Chef Jennifer M. Denlinger www.FloridaChef.net

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Citrus pumpkin pie with grand marnier cream http://www.unclematts.com/citrus-pumpkin-pie-with-grand-marnier-cream/ Fri, 17 Feb 2017 01:33:12 +0000 http://www.unclematts.com/?p=2565 more]]> Ingredients:

2 teaspoons grated lemon peel 2 teaspoons grated orange peel Perfect Pumpkin Pie
1 cup chilled whipping cream
1 tablespoon sugar
1 tablespoon Grand Marnier

Garnish: 3 tablespoons chopped candied orange peel.
preparation
Mix lemon peel and orange peel into Perfect Pumpkin Pie

Filling:

Bake and cool as directed. DO AHEAD Can be made 1 day ahead. Cover and chill. Beat chilled whipping cream, sugar, and Grand Marnier until peaks form. Spread over pie. Garnish with candied orange peel.

Source: Epicurious.com © CondéNet, Inc. All rights reserved.

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Grapefruit Brûlée http://www.unclematts.com/grapefruit-brulee/ Fri, 20 Jan 2017 01:37:49 +0000 http://www.unclematts.com/?p=2571 more]]> Ingredients
Servings: 4

2 grapefruits, halved crosswise
4 tablespoons raw sugar

Directions:

Trim 1/4–1/2″ of peel from bottom of each grapefruit half to stabilize the fruit and prevent it from rocking back and forth. Place grapefruit, cut side down, on paper towels to dry for 5 minutes. Invert grapefruit and sprinkle 1 Tbsp. sugar evenly over exposed flesh of each grapefruit half. Using a kitchen torch, heat sugar until melted and beginning to turn dark amber.

Alternatively, preheat broiler. Transfer grapefruit, cut side up, to a rimmed baking sheet lined with foil. Broil grapefruit, watching closely to prevent burning, until the sugar is melted and beginning to turn dark amber, about 8 minutes. Let grapefruit cool before serving.

Recipe by The Bon Appétit Test Kitchen

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Blueberry Lemonade Granita http://www.unclematts.com/blueberry-lemonade-granita/ Sun, 24 Jul 2016 21:51:25 +0000 http://www.unclematts.com/?p=2629 more]]> This is a wonderful, cool treat on a hot, summer day!

Ingredients:

1-59 oz container Uncle Matt’s Lemonade
1/4 cup granulated sugar
1 1/2 cups fresh organic blueberries, divided
1 tablespoon finely chopped fresh mint
1 tablespoon organic lemon zest

Place an 9 x 13 glass baking dish into the freezer.

Place one cup of blueberries into a saucepan.  Lightly mash the berries.  Add the lemonade, sugar, and mint into the saucepan. Bring to a boil.  Reduce the heat, cover the pot, and simmer for 10 minutes.

Pour the liquid through a fine mesh strainer to collect the pulp.  Allow the mixture to cool at room temperature for 10 minutes.

Pour the lemonade mixture into the baking dish in the freezer.  Place the dish with the lemonade back into the freezer.  Every 20 minutes run a fork through the lemonade to loosen the ice that will form.  Repeat this several times until the mixture is fine, shaved ice.

Scoop into chilled bowls.  Top with fresh berries and a bit of fresh lemon zest.

Source: Kim Van Dunk

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Blueberry Almond Shortcake with Crème Fraiche http://www.unclematts.com/blueberry-almond-shortcake-with-creme-fraiche/ Thu, 05 Nov 2015 01:30:34 +0000 http://www.unclematts.com/?p=2560 more]]> Serves: 8

Ingredients

1/2 cup sliced organic almonds
2 cup all-purpose organic flour
1 cup organic almond flour (see Note)
1/2 cup cornmeal
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt, plus more for sprinkling
3/4 cup sugar, plus more for sprinkling
1/4 cup plus 2 tablespoons chilled vegetable shortening, cubed
4 tablespoon cold unsalted butter, cut into cubes plus 1 tablespoon unsalted butter melted
1 cup buttermilk
2 1/2 cup organic Uncle Matt’s blueberries, about 12 ounces
1/4 cup Uncle Matt’s pulp free orange juice
1 teaspoon grated organic orange zest (from an Uncle Matt’s orange)
1 cup crème fraîche

Directions

1. Preheat the oven to 400°. Spread the almonds in a pie plate and toast for about 6 minutes, until lightly golden and fragrant.

2. Line a large baking sheet with parchment. In a medium bowl, whisk the all-purpose flour with the almond flour, cornmeal, baking powder, baking soda, salt and 1/4 cup of the sugar. Using a pastry blender or 2 knives, cut in the shortening and cold butter until they resemble peas. Add the buttermilk and stir until the dough is evenly moistened.

3. Transfer the dough to a lightly floured surface and pat into a 1-inch-thick round. Using a 3-inch biscuit cutter, stamp out 8 biscuits, patting the scraps back together as needed. Transfer the biscuits to the baking sheet and freeze for 30 minutes.

4. Brush the tops of the biscuits with the melted butter and sprinkle with sugar and kosher salt. Bake for about 18 minutes, until golden. Let stand until cool, 30 minutes.

5. Meanwhile, in another medium bowl, toss the blueberries with the remaining 1/2 cup of sugar, the orange juice and zest. Let stand until the sugar is dissolved, about 15 minutes. Transfer 1 cup of the blueberries to a food processor and puree until smooth. Scrape the puree into the blueberries in the bowl. Cover and refrigerate.

6. In another medium bowl, using an electric mixer, beat the crème fraîche at medium speed until thickened, about 30 seconds. Using a serrated knife, cut the biscuits in half horizontally and set the bottom halves on plates. Top with a dollop of crème fraîche, the blueberry compote and a few toasted almonds. Cover with the biscuit tops and serve.

Source: Kitchen Daily

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Kim’s Grapefruit Cake http://www.unclematts.com/kims-grapefruit-cake/ Sat, 04 Apr 2015 01:32:28 +0000 http://www.unclematts.com/?p=2563 more]]> Serves 6

1 1/2 cups sifted cake flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup water
1/4 cup vegetable oil
3 eggs (separated)
3 tablespoons grapefruit juice
1/2 teaspoon grated lemon rind
1/4 teaspoon cream of tarter
2 grapefruits peeled, seeded

Preheat oven to 350 degrees. Sift together flour, sugar, baking powder & salt into mixing bowl. Make a well in the center of the dry ingredients. Add water, oil, egg yolks, grapefruit juice & lemon rind. Beat until smooth. Beat egg whites & cream of tartar separately, until whites are stiff but not dry. Gradually fold the whites into the cake batter, folding gently with a rubber spatula until just blended. Do not stir the mixture. Pour into an un-greased 10 inch cake pan. Bake at 350 degrees for 25-30 minutes, or until the cake springs back in the center when lightly touched with a finger. Place the pan on cake rack until cool. Run spatula around edge of cake. Carefully remove from pan. With a serrated knife, gently cut into two layers. After cutting the cake in two, slide a flat cookie sheet between the layers to lift the top one off; after frosting the bottom layer, put the top back on. And frost entire cake.

Grapefruit Cream-Cheese Frosting

2 six ounce packages cream cheese
2 teaspoons lemon juice
1 tsp grated lemon rind
¾ cup powdered sugar (sifted)
6-8 drops yellow food coloring (optional)

3 fresh grapefruits, peeled, sectioned & drained, reserving 2 tablespoons of fresh juice.

Let cream cheese soften at room temperature, then beat until fluffy. Add lemon juice & rind. Gradually blend in sugar & beat until well blended. Add food coloring, if desired. Add reserved 2 tablespoons of grapefruit juice & blend. Divide the frosting evenly into two bowls. Roughly chop 2/3 of the grapefruit sections & add them to half the frosting. Spread this mixture on the bottom layer of the cake. Top with second layer of cake & frost the top and sides with the remaining frosting. Garnish each portion with a grapefruit slice.

Source: Kim Holt, Custom Cakes by Kim

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Grapefruit & Coconut Angel Pie http://www.unclematts.com/grapefruit-coconut-angel-pie/ Sun, 07 Dec 2014 21:53:31 +0000 http://www.unclematts.com/?p=2632 more]]> The ultimate in decadence, this dessert is a real crowd fave. Perfect for the holidays or for your special gathering with friends and family.

For the shell
4 large egg whites at room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 cup sugar
1 cup sweetened flake coconut

For the filling
1 envelope (about 1 tablespoon) unflavored gelatin
3/4 cup strained fresh grapefruit juice
4 large egg yolks
1/2 cup sugar
8 ounces cream cheese, softened
1 cup well-chilled heavy cream
2 cups fresh grapefruit sections (cut from about 3 large grapefruit), cut
into 1/2-inch pieces and drained well

Fresh grapefruit sections for garnish if desired

Make the shell:
In a bowl with an electric mixer beat the egg whites with the salt until they are foamy, beat in the cream of tartar, and beat the whites until they hold soft peaks. Beat in the sugar, a little at a time, beat the meringue for 5 to 7 minutes, or until it is stiff and glossy and the sugar is dissolved, and fold in the coconut. Drop heaping tablespoons of the meringue evenly around the edge of a well-butter 9-inch (1-quart) pie plate, spreading the meringue with the back of the spoon to form the side of the shell, and spread the remaining meringue evenly over the bottom of the pie plate. Bake the shell in the middle of a preheated 250°F. oven for 1 1/4 to 1 1/3 hours, or until it if firm and very pale golden, turn off the oven, and let the shell cool completely in the oven with the door ajar. (Once the shell is cooled completely, it may be left overnight in the oven with the door closed.)

Make the filling:
In a small bowl sprinkle the gelatin over 1/4 cup of the grapefruit juice and let it soften for 1 minute. In a small saucepan whisk together the egg yolks and the sugar, add the remaining 1/2 cup grapefruit juice, the gelatin mixture, and a pinch of salt, and cook the mixture over moderate heat, whisking, until it registers 160°F. on a candy thermometer. Transfer the yolk mixture to a metal bowl set in a larger bowl of ice and cold water and whisk it constantly until it is thickened to the consistency of raw egg white but is not set. Remove the smaller bowl from the bowl of ice and cold water and reserve the bowl of ice and cold water for later use. In another metal bowl with an electric mixer beat the cream cheese until it is light, fluffy, and smooth, scraping down the side, add the yolk mixture, a little at a time, beating, and beat the mixture until it is smooth and combined well. Set the bowl containing the cream cheese mixture in the reserved bowl of ice and cold water and whisk the cream cheese mixture until is thickened and forms a ribbon when the whisk is lifted. In a bowl beat the heavy cream until it holds stiff peaks and whisk about one fourth of it into the cream cheese mixture. Fold in the remaining whipped cream gently but thoroughly and fold in the grapefruit pieces gently.

Pour the filling into the shell, smoothing the top, and chill the pie, uncovered, for 4 hours, or until the filling is set completely. (If the pie is to be chilled for more than 4 hours, cover it with plastic wrap or wax paper.) Just before serving garnish the pie with the grapefruit sections.

Source: Gourmet, April 1992

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Uncle Matt’s Organic Creamsicle Smoothie http://www.unclematts.com/uncle-matts-organic-creamsicle-smoothie/ Sun, 08 Jun 2014 21:56:22 +0000 http://www.unclematts.com/?p=2635 more]]> 3/4 cup crushed ice
1 1/2 cups organic vanilla soymilk
1 cup Uncle Matt’s no-pulp organic orange juice
2 tbsp. organic vanilla yogurt
1/2 tsp. organic vanilla

Put all ingredients into blender. Frappe for 30 to 60 seconds or until all ingredients are blended and ice is thoroughly crushed. Pour and serve immediately.

For ice pops, pour into trays and freeze immediately.
For a non-dairy recipe, omit yogurt.

Source: Annemarie McLean

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