For dessert, the South Arm Community Kitchen made some Hasselback Apples.
Choose firm apples with sweet-tart flavour for this Hasselback Apples recipe. Pink Lady or Honeycrisp works well while Fuji and Granny Smith falls apart.
- 2 large firm apples, peeled, halved vertically and cored
- butter to grease pan or lined pan with parchment paper
- 4 tablespoons brown sugar, divided
- 2 1/2 tablespoons butter, melted and divided
- 3/4 teaspoon ground cinnamon, divided
- 2 tablespoons old-fashioned rolled oats
- 1 teaspoon all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups vanilla ice-cream (optional)
Source: South Arm Community Kitchen
For dessert, the South Arm Multicultural Community Kitchen made a Tropical Baked Bananas.
The aroma of the toasted coconut flakes and warm bananas was wonderful.
- 1/4 cups butter, softened
- 1/3 cup brown sugar
- 1/4 teaspoon ground cloves
- 1 1/2 teaspoons orange juice
- 6 bananas, peeled and halved lengthwise
- 1/3 cup shredded coconut
Lorna shared a dessert soup recipe in the South Arm Multicultural Community Kitchen.
She shared the above Snow Fungus, Pear and Papaya Sweet Soup which is great for complexion and soothes your lungs. She did not come with a recipe, so, I’m sharing the exact amount of the ingredients she used in the kitchen. She made a big pot of the dessert soup that can feed an army.
- 6 dried snow fungus
- 5 pears, peel and remove core, cube
- 3 ripe medium papaya, peel, remove seeds and cube
- 15 to 20 red dates
- 1/2 cup of bitter and sweet almond
- 1 tub of fresh lily bulbs
- rock sugar to taste (we used 1 1/2 packages)
I made this dessert for Ben’s office potluck. It’s kind of last minute request. He only told about the potluck on Monday evening and the potluck is on Wednesday. I only do my groceries shopping on Sunday and am not prepared for it at all.
So, I had to whip up something from what I can find in my pantry.
I still have the shredded young coconut which I mistakenly bought in the freezer. I also have some can coconut juice and 1/2 pack of the agar-agar (missing from the above photo).
- 1 package of 454g shredded young coconut
- 18grams agar-agar
- 1 can 520ml coconut juice (plus enough water to make up 800ml)
- 1 1/4 to 1 1/2 cups granulated sugar (depend on the sweetness you desired)
- Soak agar-agar for 30 minutes and strain.
- Combine agar-agar, coconut juice and water in a pot and bring to a boil.
- Stir until the agar-agar and sugar is dissolved.
- Add the shredded young coconut, give them a few snips if the strands are long.
- Bring back to a boil.
- Ladle into mould or container.
- Let cool. Refrigerate until set.
Agnes also prepared a jello for us to snack on while waiting for the Sesame Chiffon Cake to bake in the oven.
- 3 grams chia seeds
- 300ml water
- 10 grams Osmanthus syrup
- 10 grams jello powder
- 6 grams Goji berries
- 50 grams rock sugar
- Soak chia seeds and Goji berries separately for 30 minutes.
- Combine water, Osmanthus syrup, jello powder and rock sugar in a sauce pan and cook on low until sugar melted.
- Add chia seeds and Goji berries and pour into a container and refrigerate for 2 hours.
The South Arm Multicultural Community Kitchen made a Lemon Pudding Cake for dessert.
The Lemon Pudding Cake was soft and moist. The lemon flavour was lovely.
- 2 large lemons
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup sugar, plus 2 tablespoons sugar
- 1/4 cup sugar
- 3 large eggs, separated
- 1 1/3 cups milk
Source: South Arm Community Kitchen
Minoo shared a dessert recipe to complement the Chicken Rice Casserole and Carrot Salad in the South Arm Multicultural Community Kitchen.
The dessert is Blueberry Yogurt Parfait.
- 2 cups fresh or frozen blueberries
- 1/4 cup sugar
- 1 tablespoon freshly squeezed lime juice, about 1/2 large lime
- lime zest from the lime
- 1/2 teaspoon balsamic vinegar
- 2 cups drained low-fat yogurt or low-fat Greek style yogurt
- 1 tablespoon chopped nuts or unsweetened shredded coconut
The South Arm Hungry Men Community Kitchen served the Chocolate Mug Cake with some Macerated Berries.
Macerated berries are berries that are marinated in sugar and/or juice to soften them and bring out their flavours. These berries would be delicious over yogurt and granola, folded into whipped cream or served with a slice of simple cake.
Berries May Keep You Mentally Sharp
Women who eat about two servings of strawberries or one serving of blueberries a week experienced less mental decline over time than peers who went without these nutrition powerhouses, research published in the Annals of Neurology. In the study, researchers reviewed data from 16,010 women over age 70. Those with the highest berry intake postponed cognitive decline by about two and a half years.
“We think that the effect might be related to a class of compounds called anthocyanidins, which is a type of flavonoids,” explain study author Elizabeth Devore, ScD, an associate epidemiologist at Brigham and Women’s Hospital and a professor at Harvard Medical School in Boston. “These compounds, found almost exclusively in berries, are known to cross the blood-brain barrier and locate in learning and memory centers in the brain.”
- 2 cups sliced strawberries
- 2 cups fresh blueberries or blackberries
- 1 cup fresh raspberries
- 1 tablespoon sugar
- 3 tablespoons fresh lemon juice
- 3 tablespoons marnier (or orange juice)
|Gently rinsed the berries and let dry on clean kitchen towels.
|Combine all ingredients, stirring gently.Cover and refrigerate at least 2 hours or overnight.
Michelle shared a protein rich dessert in line with the incorporation of protein in the diet theme in the South Arm Women Community Kitchen.
Greek yogurt has higher protein content than regular yogurt. We used frozen blueberries in this recipe as fresh berries are not in season yet.
- 1 pint good quality Greek style yogurt (we used a mixture of plain and honey flavoured Greek yogurt)
- 4 to 5 pieces crystallized ginger, finely minced
- 1/4 to 1/3 cup honey
- zest from 1 orange
- 2 pints blueberries
Source: Rachel Ray
Michelle shared the above conversion tables for our reference as we often encounter recipes in different cooking measures like metric, US or British (Imperial) measures.
For dessert we had Greek yogurt with Vanilla Almond Granola in the South Arm Women Community Kitchen.
One of the participant requested for a home-made granola recipe. So, Michelle shared this Almond Vanilla Granola recipe in this session. Michelle pointed out that granola made with honey tends to be darker than other sweetener like maple or agave syrup.
- 2 1/2 cups old-fashioned rolled oats
- 3/4 cup slivered almonds (or combo of nuts, seeds or coconut)
- 1/2 teaspoon ground cinnamon
- pinch of salt (about 1/8 teaspoon)
- 1/2 cup pure maple syrup or 1/3 cup honey
- 1/4 cup melted coconut oil or any neutral oil
- 1/4 teaspoon almond extract
- 1 tablespoon vanilla extract
- dried fruit (optional: add at the end)
Source: adapted from Sally’s Baking Addiction.com
Yield 2 to 3 cups