Farm Fresh Desserts

Imagine desserts that are bursting with fresh flavor and fresh fruits of the season. It would be a different spin on classics and much loved treats. Thanks to a new cookbook , it's now easy to incorporate any harvest into tasty desserts and snacks.

Farm-to-table Desserts ( Skyhorse Publishing 2017) is an interesting cookbook written by Lei Shishak,best known for her Beach House Baking and Beach House Brunch.Ms. Shishak has written a book to cover all seasons which are delineated in her book. There are recipes for the four seasons that highlights the harvests of each particular one. right from the start she recommends heading to the local farmer's market.Her reasoning makes sense. Produce begins to lose its' nutritional value soon after its' harvested and continues to decline as time elapses. Fresh picked fruit and vegetables still have the highest amount of vitamins and minerals. She also explains why we should support our local farmers and buy from the farmers directly, giving them the full price. She also is a big believer in cooking and baking with organic fruit too. It  has no chemical pesticides and genetic modifications.
There's also a handy conversion chart for overseas home bakers too that converts tablespoons and teaspoons into grams and milliliters.

One of the best parts of the book is the recipes divided by season. For Spring home bakers can try such treats as maple creme caramel or rhubarb mint ice cream. Since late Spring is the time for cherry  and peach harvests there are the white peach and cherry crumble and apricot peach crostata. The summer and fall recipes really shine . A chilled cantaloupe soup would be the perfect end to a hot night of barbecuing, A homemade mango granita would be a great cool down during a heat wave.Every kind of berry is also featured and Ms. Shishak has a delicious recipe for a berry Pavlova, a yummy meringue filled with blackberries, blueberries and raspberries.Fresh mint decorates these elegant little bowls.Strawberry shortcake, a summer classic is turned into a roll with roasted (!) strawberries transformed into a jam, Fall brings roasted grape bruschetta and pear cake,baked with a cornucopia of  spices such as allspice cloves and cardamon, Yes, there's a baked apple recipe, and this time it has a homemade butterscotch sauce. Winter brings banana and lemon recipes like banana souffle,  and a Meyer lemon cake  both perfect for the holidays.

Farm-to-table Desserts is a must for any home baker longing to cook with fresh ingredients. It is chock full of recipes for any time of the year. They are delicious ways to enjoy organic fruit.