Tag Archives: non-dairy dessert recipe

Spring Berry Compote Recipe (Parve/Non-Dairy)

berriesThis week, we’re sharing recipes for dessert foods to accompany the wedding cake. Intimate weddings don’t need elaborate dessert buffets, but serving something alongside the cake helps end the meal on a celebratory note. Look for an accompaniment that will complement the cake’s flavor, add color, or provide a contrasting texture.

Fresh berries make colorful, fresh decorations for a spring wedding cake. They also make a great accompaniment when served with the cake. You can serve fresh berries uncooked with your cake if you serve them the same day you buy them or –if they are very fresh– the next day. Turning them into a compote will preserve the flavor an additional day as well as create a pleasing melding of the flavors.

Ingredients for Spring Berry Compote (Parev/Non-Dairy)

40 Servings with cake

  • 2½ pints fresh raspberries
  • 2½ pints fresh blueberries
  • 2½ pints fresh strawberries, hulled and quartered
  • 2½ cups graduated sugar
  • ½ cup frozen orange juice concentrate

Instructions for Spring Berry Compote Recipe

  1. In a saucepan over medium heat, heat raspberries and strawberries; Simmer 5 minutes.
  2. Add the strawberries and simmer until strawberries begin to soften (about 3 minutes).
  3. Add sugar and orange juice concentrate and simmer until sugar dissolves (about 3 more minutes).
  4. Chill 1 hour. Stir and spoon into dessert dishes.

Make Ahead Option

Compote can be made up to 2 days ahead and stored in a covered container in the refrigerator.
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Recipe: Broiled Honey-Glazed Spiced Figs for an Autumn Wedding (Parve/Non-Dairy)

This week, we’re sharing recipes for dessert foods to accompany the wedding cake. Intimate weddings don’t need elaborate dessert buffets, but serving something alongside the cake helps end the meal on a celebratory note. Look for an accompaniment that will complement the cake’s flavor, add color, or provide a contrasting texture.

fig_brnturkey-usgovFor those of us who love autumn, just the thought of autumn foods transports us to the warm kitchens and homey spices we love. For fellow autumn lovers, let’s savor each word in the name of this recipe: Broiled … Honey-Glazed … Spiced … Figs … Oh … Yeah….

These broiled figs make a sumptuous treat served with a slice of autumn wedding cake. They are exceedingly easy to make, but best served warm, which is another reason to have experienced kitchen help on hand the day of the wedding, even if you are self-catering your reception. The recipe is from scott at SeattleFoodGeek.com. Thanks, Scott.

Ingredients for Broiled Honey-Glazed Spiced Figs

40 Servings

  • 20 figs
  • ¼ cup plus 2 Tablespoons honey
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg

Instructions for Broiled Honey-Glazed Spiced Fig Recipe

  1. Preheat the broiler and set the top rack as close to the heating element as possible.
  2. Wash the figs and pat them dry. Cut off the stems (you don’t have to, but the stems aren’t edible). Slice figs in half from stem to root.
  3. Combine the dry ingredients in a small bowl.
  4. Lay the figs, cut side up, on a lined baking sheet. Drizzle the honey over the cut side of the figs, then sprinkle on the spice mixture.
  5. Broil the figs on the top rack until honey bubbles and begins to turn brown, about 10 minutes. (Note: Watch the figs carefully, because cooking time will vary from oven to oven.
  6. Remove from heat. Serve one fig half with each piece of wedding cake.

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Recipe: Ginger and Lemon Sherbert for a Summer Wedding (Parve/Non-Dairy)

This week, we’re sharing recipes for dessert foods to accompany the wedding cake. Intimate weddings don’t need elaborate dessert buffets, but serving something alongside the cake helps end the meal on a celebratory note. Look for an accompaniment that will complement the cake’s flavor, add color, or provide a contrasting texture.

lemonsOn a summer day, ginger and lemon sherbert makes a sophisticated and refreshing accompaniment to a slice of wedding cake. It would be especially great with a fruit-flavored cake, such as lemon, strawberry, or orange, or a white cake with a raspberry or other berry-based filling. This sherbert is non-dairy and parve, so it can be served after meat in a kosher meal.

The recipe, which originally comes from the Ventana Country Inn Resort in Big Sur, California, is out of Dinners for Two: Recipes from Romantic Country Inns. The author is Sharon O’Connor, a cookbook author and cellist who founded the San Francisco String Quartet.

Sharon O'Connor, cellist, author, and President of Menus and Music

Sharon O'Connor, cellist, author, and President of Menus and Music

I was given Dinners for Two about twenty years ago as a hostess gift. It’s one of my favorite gifts ever. The book came with a CD of romantic music by the San Francisco String Quartet. I’ve not only made some wonderfully romantic foods using this cookbook, I’ve spent hours and hours listening to the music.

Yesterday, while checking if the book and CD are still available, I was delighted (!) to find that Sharon O’Connor now has a whole line of cookbooks accompanied by music CDs, available through her company website, Menus & Music. I highly recommend her books, both as someone who enjoys cooking and and someone who enjoys gifts.

The original sherbert recipe served two people (very romantic). I’ve increased the quantities to make enough for twelve. For a 40-guest wedding (also very romantic), you’ll need to make several batches.

Ingredients for Ginger and Lemon Sherbert (Non-Dairy, Pareve)

Serves 12

  • 3½ cups sugar
  • 2½ cups water
  • 4 teaspoons grated lemon zest
  • 2 2/3 cup sparkling mineral water
  • ¼ cup fresh lemon juice
  • 2 Tablespoons minced candied ginger

Instructions for Ginger and Lemon Sherbert

  1. In a medium saucepan, combine the sugar, water, and lemon zest and bring to a boil. Remove from heat and let cool.
  2. When the mixture has cooled, stir in the mineral water and lemon juice.
  3. Freeze in an ice cream maker following the manufacturer’s instructions. When almost set, add the ginger and continue freezing until set.

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