Here’s a sneak peek at the sweets that will be served at this year’s Awards Dinner.
Citrus Granite with rum, pineapple garnish
Blueberry lemon streusel
Dessert Miniature Station
Mini cannoli with lemon ricotta filling, chocolate dipped (and half-finished with pistachio crust)
Strawberry mousse parfait with crunchy sliced almonds and strawberry garnish
French Chouquette with peanut butter pastry cream and pearl sugar
Commissary carrot cupcake bites
Lemon tart with blueberry garnish
Dessert Wine Paring
Flourless chocolate torte bite, shaved white chocolate garnish
served with Lustau “San Emilio” Pedro Ximinez
Sweet Treat To-Go
Raspberry Granola bar
Chocolate Nutella bar
Blueberry Streusel Recipe
¼ cup butter, melted
1¼ cups flour
1 cup sugar
1 tablespoon baking powder
¼ teaspoon salt
1 cup milk
½ teaspoon vanilla
4 cups fresh blueberries mixed with the zest of 1 lemon
2/3 cup sugar
½ cup brown sugar
1¼ cups flour
4 teaspoon cinnamon
6 ounces cold butter, cubed
1 cup chopped walnuts
mix ingredients in Cuisinart to combine into a crumble
- Preheat the oven to 300°. To make the batter, stir the butter with the flour, sugar, baking powder, salt, milk and vanilla. Pour batter into a 2-quart baking dish.
- Top with fresh blueberries/lemon zest mixture, being careful not to mix berries into the batter.
- Make the streusel: Combine sugar, brown sugar, flour, cinnamon, cold butter and walnuts in a food processer and pulse to combine into a crumbly texture. Scatter this streusel on top of the blueberries.
- Bake for 15 minutes or until blueberry liquid bubbles up.