HOLIDAYS
HOLIDAYS
During the summer months, the last thing any sane chef wants to do is turn on their oven in the scorching heat, so the prospect of making dessert for a crowd can be daunting.
Don't sweat it--grilling is a no-fuss way to cook scrumptious food in a flash. Use this often overlooked technique to transform staples (like fruits that are in season or that hostess gift of Haagen-Dazs) into delicacies.
Grilled desserts are unexpected showstoppers yet super simple to make. Plus if the idea of fruit dripping in sugar gives you a guilt attack, don't stress--we have light options that are savory yet won't sacrifice your bikini-worthy waistline.
Surprise guests at your next barbeque with sinful treats that are fired up on the grill and then served with ice cream or flavored sauces.
From sophisticated dishes like Grilled Figs with Mascarpone to campfire classics like Traditional Girl Scout S'mores, these recipes are great options for any kind of outdoor soiree.
Don't sweat it--grilling is a no-fuss way to cook scrumptious food in a flash. Use this often overlooked technique to transform staples (like fruits that are in season or that hostess gift of Haagen-Dazs) into delicacies.
Grilled desserts are unexpected showstoppers yet super simple to make. Plus if the idea of fruit dripping in sugar gives you a guilt attack, don't stress--we have light options that are savory yet won't sacrifice your bikini-worthy waistline.
Surprise guests at your next barbeque with sinful treats that are fired up on the grill and then served with ice cream or flavored sauces.
From sophisticated dishes like Grilled Figs with Mascarpone to campfire classics like Traditional Girl Scout S'mores, these recipes are great options for any kind of outdoor soiree.
Transport yourself to an island oasis with this Grilled Pineapple with Ice Cream and Hot Rum recipe from Ellie Krieger, a star on the Food Network. Pineapples are rich in Vitamin C and taste heavenly when soaked in rum.
S'mores are a campfire classic that kids and adults alike will enjoy. Evoke a crackling fire and the great outdoors by roasting marshmallows and layering them with crunchy graham crackers and gooey chocolate.
Recipe courtesy of The Food Network. It is originally from Girl Scout Troop #1404 in Granada Hills, CA.
Ingredients
- 1 (6 Oz ) chocolate bar (recommended: Hershey's)
- 8 jumbo-size marshmallows
- 8 full honey-flavored graham cracker sections (can substitute cinnamon-flavored graham crackers or chocolate-flavored graham crackers)
- Optional Toppings:
- Chopped nuts or chocolate chips
- Caramel, chocolate or strawberry ice cream topping
- Dollop of whipped cream
- Chocolate candy pieces (recommended: M&M's)
- Diced pieces of banana
Steps
- Preheat a grill to medium. Alternatively, you can roast the marshmallows over an open fire.
- Break each graham cracker section in half. Divide chocolate bar into 8 equal parts. Place each chocolate piece on top of half of a graham cracker.
- Divide marshmallows among several long skewers, spacing them far enough apart so that they won't melt together. Place marshmallows on grill and cook over medium heat, turning slowly, until golden brown. Carefully remove marshmallows from skewers and set on top of chocolate pieces. Place the other half of the graham cracker on top to form the perfect S'more.
Nutella is a creamy hazelnut spread with a chocolate-y taste that is sold in over 75 countries and outsells all brands of peanut butter combined worldwide! Slather it on grilled poundcake slices and you'll see why its so popular.
Recipe and photo courtesy of The Los Angeles Times.
Ingredients
- 1/3 Cup finely chopped pecans
- 3/4 Cup Nutella, divided
- 16 (1/3-inch-thick) slices of pound cake
- 1/2 Pint premium ice cream or gelato (try vanilla or butter pecan)
- 1/4 Cup coarsely grated chocolate, divided
Steps
- In a small skillet over medium-low heat, toast the chopped pecans, stirring or shaking the pan frequently, 1 or 2 minutes, until aromatic. Set aside.
- Spread 1 1/2 tablespoons Nutella on each of eight slices of the cake, then top each slice with a heaped teaspoon of nuts. Top each prepared slice with a remaining slice of cake to form a sandwich.
- Using a flat, thin, long-handled metal spatula, gently place each of the sandwiches on a clean, well-oiled grill over medium heat. Cook for 1 to 2 minutes on each side until lightly golden, rotating each sandwich 90 degrees halfway through, to get good grill marks. Flip each sandwich; repeat on the other side.
- To serve, place a grilled sandwich on each of eight plates with a small scoop ( 1/8 cup) of ice cream. Garnish evenly with any remaining nuts, and sprinkle 1 1/2 teaspoons of chocolate over each serving. Serve immediately.
Foodies will fall for this unexpected flavor combination. Mascarpone, an Italian dessert cheese made from fresh cream, is a sophisticated topping for honey-sweet figs.
Modified recipe courtesy of Gourmet magazine. Adapted from Michael Laiskonis, Le Bernadin, NY.
Ingredients
- 1/2 Cup hazelnuts
- 1/2 Cup mascarpone
- 1/4 Cup heavy cream
- 12 large firm-ripe figs, halved lengthwise
- 1 Tbsp extra-virgin olive oil
- 1 to 2 Tbsp sugar
- 1 Tsp thyme leaves
- 12 (12-inch) wooden skewers, soaked in water 30 minutes
Steps
- Prepare grill for direct-heat cooking over hot charcoal (high heat for gas). Open vents on bottom of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out across bottom rack, leaving a space free of coals on one side of grill equal to the size of the food to be grilled where food can be moved in case of any flare-ups.
- When charcoal turns grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off. Fire is hot when you can hold your hand 5 inches above the grill rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes.
- Coarsely chop nuts.
- Whisk together mascarpone, cream, and 2 Tbsp honey in a small bowl.
- Lay 4 fig halves side by side, cut sides down, then thread 2 skewers crosswise through figs, leaving a small space between each (parallel skewers make it easier to turn). Repeat with remaining figs. Place on a tray, then brush with oil and sprinkle with enough sugar to coat. Oil grill rack, then grill figs, cut sides down, until grill marks appear, about 3 minutes.
- Transfer to plates and spoon mascarpone mixture over figs, then drizzle with honey and sprinkle with hazelnuts and thyme.
Update the sundae, a summer standby, with grilled bananas and a bittersweet chocolate sauce that can be cooked and stored in advance.
Recipe courtesy of The Food Network.
Ingredients
- 4 firm, but ripe, bananas unpeeled
- 1 Tbsp sugar
- 1/2 Tsp cinnamon
- 8 small scoops best-quality vanilla ice cream
- 1/2 Cup coarsely chopped pecans or walnuts, toasted
- Whipped cream, optional
- Maraschino cherries or strawberries, optional
- For The Bittersweet Chocolate Sauce
- 8 Oz bittersweet (70 percent chocolate chips or chopped block chocolate)
- 1/3 Cup heavy whipping cream
- 2 Tbsp sweet cream butter at room temperature
- 2 Tbsp superfine sugar
- 1/8 Cup (either Kahula, Frangelico or Chambord)
- 1/2 Tsp vanilla extract
Steps
- Build charcoal fire or preheat gas grill.
- Slice bananas in 1/2 lengthwise and crosswise so each banana yields 4 pieces. Set aside. Mix the sugar and cinnamon, sprinkle on cut sides of bananas. Let bananas sit for 5 minutes.
- Place bananas cut-side down on a clean cooking grate over direct low heat. Cook for 2 minutes or until grill marks appear. Using a pair of long-handled tongs, turn over and let cook 5 more minutes or until the skin pulls away from the banana.
- Remove skins from banana halves and place 4 banana halves in the bottom of each serving bowl. Top each serving with 2 scoops of ice cream. Ladle about 1/4 cup of heated chocolate sauce over each sundae—let your taste determine the quantity here, add just a touch for a hint of chocolate or pour it on for a serious chocolate fix. Sprinkle each with 1 tablespoon of chopped nuts, top with whipped cream, and place a cherry or strawberry on top.
- For The Bittersweet Chocolate Sauce: Make the chocolate sauce up to 2 days in advance. Place chocolate in a medium size metal mixing bowl. Heat cream to almost boiling, add butter and sugar and stir to combine. Remove from heat and pour over chocolate. Whisk vigorously until melted, and well combined. Add liqueur and vanilla and stir constantly until mixture is cool the touch. Cover with plastic wrap and set aside or refrigerate up to 2 days. Warm before serving.
En papillote (meaning "parchment" in French) is a technique where food is placed in aluminum foil or parcel and then cooked. The wrapping retains the flavor of these assorted fruits and releases an amazing aroma when you unwrap the grilled package.
Recipe courtesy of The Los Angeles Times. Adapted from Michael Laiskonis, Le Bernardin, NY.
Photo courtesy of dieteticienne-pollard.com.
Photo courtesy of dieteticienne-pollard.com.
Ingredients
- 6 small apricots, halved and pitted
- 1/2 pineapple, peeled, cored, and cut into 1-inch chunks
- 18 cherries pitted
- 6 Tbsp grated fresh coconut or unsweetened flaked coconut
- 6 Tbsp shelved pistachios
- 2 vanilla beans, cut into thirds and split in half lengthwise
- 3 cinnamon sticks, halved
- 6 Tsp packed brown sugar
- 6 Tsp unsalted butter, cut into pieces
- 6 (12- by 8-inch) rectangles heavy-duty foil
Steps
- Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas). Open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along two opposite sides of bottom rack, leaving a space free of charcoal in middle of rack equal to the size of the food to be grilled. When charcoal turns grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off. Fire is medium-hot when you can hold your hand 5 inches above the grill rack for 3 to 4 seconds. If using a gas grill, preheat all burners on high, covered, 10 minutes. Just before grilling, turn off 1 burner (middle burner if there are 3).
- Place 2 apricot halves, 4 pieces of pineapple, 3 cherries, 1 Tbsp coconut, 1 Tbsp pistachios, 1/3 vanilla bean, and 1 piece of cinnamon stick on each piece of foil. Top with 1 tsp each of brown sugar and butter and season with pepper. Bring long sides of foil up to meet, then fold down over fruit. Fold up shorter sides to seal package.
- Grill packages, folded edge up, directly over hottest part of coals, covered only if using a gas grill, 2 minutes, then move to area of grill with no coals underneath and grill, covered whether using charcoal or gas, until tender, about 10 minutes more (do not turn). Transfer to a platter. Cool slightly. Transfer fruit and juices to a bowl or plate and top with ice cream and mint.
Grilled Peaches with Chilled Sabayon is a fun way to incorporate a bottle of bubbly into your dessert. Cheers to this succulent dish!
Recipe courtesy of Martha Stewart Living.
Ingredients
- 5 large egg yolks
- 1/3 Cup plus 1 Tbsp sugar
- 1/3 Cup Champagne or sparkling wine
- 2 Tbsp peach liqueur (optional)
- 3/4 Cup heavy cream, chilled
- 2 peaches, halved and pitted
- 2 Tbsp unsalted butter, melted
- 2 Tbsp light-brown sugar
Steps
- Heat grill or grill pan. Prepare an ice bath; set aside. Make the sabayon: Combine yolks, sugar, champagne, and liqueur, if using, in a large metal bowl set over a large pan of simmering water. Whisk until mixture is very thick and has expanded in volume, about 7 minutes. Place bowl in ice bath; let cool completely.
- Place cream in a large bowl, and beat until stiff peaks form. Fold whipped cream into egg-yolk mixture. Cover with plastic wrap, and place in refrigerator at least 20 minutes.
- Line grill or pan with heavy-duty foil. Brush peaches with butter; sprinkle with brown sugar. Grill cut side down until peaches are tender and sugar is caramelized, 6 to 7 minutes. Divide sabayon among four dishes, and top each with a peach half. Serve.
Mangoes are the number one selling fruit in the world. Bring a dose of the tropics to your barbecue with this sweet and juicy fruit served with Creme Fraiche, a thick cream with a tangy taste.
Recipe courtesy of Bobby Flay.
Ingredients
- 1 stick unsalted butter
- 1/2 Cup packed light brown sugar
- 1/3 Cup bourbon
- 1/4 Tsp ground cinnamon
- 6 large slightly under-ripe mangoes, halved and pitted
- 1/8 Tsp salt
- 1/2 Cup chopped toasted pecans
- 1/2 Cup creme fraiche or sour cream, optional
Steps
- Heat the grill to high.
- Place a medium saucepan on the grates of the grill, add the butter, and brown sugar, and cook, stirring occasionally, until the sugar has melted and the mixture thickens slightly, about 5 minutes.
- While the sauce is cooking, remove the mangoes from the peel and cut into diamond shapes. Place the diamonds onto serving plates.
- Remove the pan with the sauce from the heat and add the bourbon. Using a long lit match, ignite the bourbon and allow the flames to subside. Stir in the cinnamon, salt and pecans. Top mangoes with the sauce and with a large dollop of creme fraiche, if using.
This nutritious dessert couldn't be easier to make! Dress up simple fruit skewers with a tart yet sweet dressing of Lime Honey.
Recipe courtesy of Emeril Lagasse.
Ingredients
- 1 (10-inch) sugar cane cut into 4 (1/4-inch) sticks (or 4 (10-inch) bamboo skewers soaked for 1 hour)
- 1/4 pineapple, cored and cut into 8 (1-inch) cubes
- 1 banana, peeled and cut into 8 equal portions
- 1 Gala, Fugi or Red Delicious apple, cored and cut into 1-inch pieces
- 1 mango, pitted, skinned and cut into 8 (1-inch pieces)
- 2 Tbsp honey
- 1/2 Tsp lime zest
Steps
- Thread each sugar cane skewer with a slice of pineapple, banana, apple and mango, and repeat with the same fruit in the same sequence. Follow this procedure with the remaining 3 skewers. Combine the honey and lime zest in a small bowl and set aside until ready to use.
- Preheat a grill to medium. Place the kebabs on the grill and cook, until lightly charred, about 3 minutes. Turn the kebabs over to the opposite side and cook for another 3 minutes, brushing with half of the lime-honey. Turn over again and cook for 1 minute while you brush the remainder of the honey on the second side of the kebab. Turn once more and cook for 1 minute longer on the second side.
- Remove the kebabs from the grill and serve immediately.
Check Out More Fun BBQ Ideas:
Outdoor Entertaining
Grilled desserts call for minimal cleanup and take a relatively short time to prepare. However, there are a few key tips you should know before you slap those fruit slices on the grill.
- Thoroughly scrub down and oil your grill before beginning your dessert. The last thing you want is for your peaches to smell and taste like hot dogs or whatever you last cooked.
- Most fruits and other dessert items cook quickly on the grill since they contain copious amounts of sugar, so make sure to keep an eye on it so it won’t burn.
- A general rule of thumb is that stone fruits like peaches, apricots, apples and nectarines take longer to cook than tropical ones like pineapples or mangos.
- You need to be especially cautious with foods that have been soaked in wine or other alcohol since the flames can flare up. Remove any excess liquid before placing these items on the grill and lower the heat.
- Needless to say, grilled fruits and different kinds of cakes and crackers are delicious when served with cold accoutrements like ice cream, whipped cream, or flavored sauces.
- If you're in a pinch and don't have any of these items on hand, create this simple syrup from the Food Network: mix butter and brown sugar together, place in a heatproof pan with a shot of rum. Dip bite-sized pieces of fruit into the mixture.
- If you're seeking a healthy alternative, try this flavoring courtesy of Bobby Flay: mix plain or vanilla yogurt with a squeeze of lime juice and 1 tablespoon of honey, drizzle on top of fresh grilled fruit.
The Coney Island
Mermaid Parade
Mermaid Parade
Sushi and Sake
Soiree
Soiree
"Bead" Perfect
Flower Vases
Flower Vases
