Finding Recipes to Suit You in FMD

In response to frequent questions about recipes in Farmers’ Market Desserts that fit various dietary requirements, I’ve compiled a list of recipes fitting common food exclusions to help you find what you need.  I hope you will help out by letting me know if you find omissions or errors. Oh, and those are red currants. Pretty, no?

FARMERS’ MARKET DESSERTS
guide to selecting recipes for those with sensitivities

This list is intended as a guide to help readers sift through and select from the recipes included in Farmers’ Market Desserts to meet their special dietary needs. It is meant neither as definitive nor as medical advice. I have not analyzed these recipes for their nutrition or allergen content. Please consult your own medical authorities and use your own judgment in selecting recipes from the book. I have not considered optional ingredients, as they may be omitted. I hope this will help you to find recipes that suit you!

Wheat / Gluten Free

  • Amaretti-Filled Caramel Roasted Pears (depending on amaretti ingredients)
  • Avocado Velvet
  • Candied Citrus Peels
  • Chilled Plum Soup with Sour Cream
  • Chocolate-Prune-Walnut Torte
  • Dates & Figs with Fromage Blanc & Toasted Nuts
  • Fruit & Nut Chocolate Bark with Fleur de Sel
  • Goat Yogurt Panna Cotta with Balsamic Strawberries
  • Grilled Fig Sundaes with Balsamic “Fudge”
  • Individual Summer Berry Puddings (made with wheat-free bread; haven’t tried it)
  • Maple Syrup–Coffee Pots de Crème
  • Meyer Lemon Pudding
  • Mixed-Berry Pavlovettes with Lemon-Lime Cream
  • Mojito Melon Balls
  • Petite Salted Caramel Apples
  • Pink Grapefruit & Campari Granita with Fresh Mint
  • Roasted-Peach Melba
  • Spiced Citrus Compote with Pomegranate Seeds
  • Tangerine-sicle Ice Cream

No Eggs

  • Apple, Pear & Quince Galette
  • Avocado Velvet
  • Baked Apple Dumplings with Cinnamon Caramel (glazed without egg)
  • Candied Citrus Peels
  • Chilled Plum Soup with Sour Cream
  • Cranberry-Orange Oat Bars
  • Dates & Figs with Fromage Blanc & Toasted Nuts
  • Deep-Dish Sour Cherry Pie
  • Easy Chocolate-Cherry Cupcakes
  • First-Prize Peach Pie (glazed with milk or cream instead of egg)
  • Fruit & Nut Chocolate Bark with Fleur de Sel
  • Goat Yogurt Panna Cotta with Balsamic Strawberries
  • Grilled Fig Sundaes with Balsamic “Fudge” (with egg free ice cream)
  • Honeycomb Cheese Plate with Rosemary Cornmeal Crisps
  • Individual Apple-Pear Crisps
  • Individual Summer Berry Puddings
  • Lavender-Walnut Sandies
  • Lemon Verbena Buttermilk Ice Cream with Berry Sauce
  • Mojito Melon Balls
  • Nectarine-Blueberry Cobbler
  • Petite Salted Caramel Apples
  • Pink Grapefruit & Campari Granita with Fresh Mint
  • Plum Tarte Tatin
  • Rhubarb, Blueberry & Cream Parfait
  • Roasted-Peach Melba (served w/an egg-free ice cream or sorbet)
  • Spiced Citrus Compote with Pomegranate Seeds

No Dairy

  • Candied Citrus Peels
  • Chilled Plum Soup with Sour Cream (with non-dairy topping)
  • Chocolate-Prune-Walnut Torte (with non-dairy topping)
  • Easy Chocolate-Cherry Cupcakes (cupcake only)
  • Fruit & Nut Chocolate Bark with Fleur de Sel
  • Grilled Fig Sundaes with Balsamic “Fudge” (with non-dairy ice cream)
  • Hazelnut-Almond Biscotti
  • Individual Summer Berry Puddings (with non-dairy topping)
  • Mojito Melon Balls
  • Pink Grapefruit & Campari Granita with Fresh Mint
  • Spiced Citrus Compote with Pomegranate Seeds

No Nuts

  • Apple, Pear & Quince Galette
  • Avocado Velvet
  • Candied Citrus Peels
  • Carrot-Orange Layer Cake with Orange–Crème Fraîche Frosting
  • Cherry–Chocolate Chunk Cookies
  • Chilled Plum Soup with Sour Cream
  • Cornmeal Cake with Fresh Corn & Berries
  • Cranberry-Orange Oat Bars
  • Deep-Dish Sour Cherry Pie
  • Easy Chocolate-Cherry Cupcakes
  • Farmer’s Secret Chocolate Bundt Cake
  • First-Prize Peach Pie
  • Fresh Fig Bars
  • Ginger-Pear Skillet Cake
  • Goat Yogurt Panna Cotta with Balsamic Strawberries
  • Grilled Fig Sundaes with Balsamic “Fudge”
  • Honeycomb Cheese Plate with Rosemary Cornmeal Crisps (served without nuts)
  • Individual Apple-Pear Crisps
  • Individual Summer Berry Puddings
  • Key Lime Bars
  • Lemon Verbena Buttermilk Ice Cream with Berry Sauce
  • Maple Syrup–Coffee Pots de Crème
  • Market Jam Gems
  • Meyer Lemon Pudding
  • Meyer Lemon–Goat Cheese Soufflé Cakes
  • Mixed-Berry Pavlovettes with Lemon-Lime Cream
  • Mojito Melon Balls
  • Nectarine-Blueberry Cobbler
  • Not-Your-Typical Holiday Fruitcake
  • Orange Cupcakes with White Chocolate–Orange Buttercream
  • Persimmon Swirl Cheesecake in a Gingersnap Crust
  • Petite Salted Caramel Apples
  • Pink Grapefruit & Campari Granita with Fresh Mint
  • Plum Tarte Tatin
  • Roasted-Peach Melba
  • Spiced Citrus Compote with Pomegranate Seeds
  • Strawberries & Cream Cake Roll
  • Strawberry-Buckwheat Tea Cake
  • Tangerine-sicle Ice Cream

Lower Fat / Cholesterol

  • Amaretti-Filled Caramel Roasted Pears (with reduced fat ice cream)
  • Apples & Honey Bundt Cake
  • Candied Citrus Peels
  • Cherry–Chocolate Chunk Cookies
  • Chilled Plum Soup with Sour Cream (without topping)
  • Chocolate-Prune-Walnut Torte
  • Cornmeal Cake with Fresh Corn & Berries
  • Easy Chocolate-Cherry Cupcakes (cupcake only)
  • Ginger-Pear Skillet Cake
  • Grilled Fig Sundaes with Balsamic “Fudge” (with reduced fat ice cream)
  • Hazelnut-Almond Biscotti
  • Honeycomb Cheese Plate with Rosemary Cornmeal Crisps (depending on cheeses used)
  • Individual Summer Berry Puddings (without topping)
  • Mojito Melon Balls
  • Oven-Steamed Persimmon Pudding with Honey-Lemon Hard Sauce
  • Pink Grapefruit & Campari Granita with Fresh Mint
  • Spiced Citrus Compote with Pomegranate Seeds
  • Tangerine-sicle Ice Cream (compared to regular and premium ice creams)
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5 thoughts on “Finding Recipes to Suit You in FMD

  1. Wilma C Smith
    October 2, 2010 at 11:02 am

    My childhood was in a farm. I miss that time so much. Thanks for your recipes, I appreciate. Congratulations for the blog.

  2. August 9, 2010 at 5:14 pm

    Jennie – This list is so useful! Thanks for taking the time to compile it!

    1. August 10, 2010 at 5:55 pm

      Thanks, Rachel — I’m glad it helps — people kept asking!

  3. Sharon Beck
    August 1, 2010 at 3:20 am

    Hello Jennie,

    Nice to find this blog site. I have a question. Yesterday I made your Biscotti and after mixing in the flour, I had a batter, but not a dough. It took about a cup and a half more of the flour to be able to work with it as a unit that could be separated into two loaves, so to speak.

    I had this problem with all of the bread recipes in Shirley O. Corriher’s book BakeWise. I know that moisture makes a big difference and I’m wondering if there’s a way to calibrate a kitchen for moisture like you would an oven for heat? Or should I be keeping my flour supply in a different container or location, or even in the fridge?

    I currently keep my flour (King Arthur) in a large plastic container that I bought specifically for that purpose because it has a rubber seal around the top. It is located about 24 inches from my oven.

    Also, I first encountered these little red currants in Hungary. They are a childhood favorite of my husband Istvan’s. In Hungary they are called Ribizly (Ree-biz-lee) but I think that’s not the correct spelling.

    Thank you in advance for your thoughts on my flour issue.
    Sharon
    P.S. I also made your “Fruit and Nut Chocolate Bark” yesterday. I found a wonderful bag of chopped, dried Mangos and Cranberries, at Trader Joe’s which worked perfectly. My husband was very happy to see it when he got home. That was really fun to make. Any suggestions as to what I can do with the left over chocolate? I’m a novice about chocolate.

    1. August 1, 2010 at 10:34 am

      Hi Sharon,

      Thanks for visiting and for your question. I am a bit mystified by your biscotti problem as I haven’t had others have any problem with that recipe. The dough for the biscotti logs should be soft, not stiff. The only liquid in the recipe is 2 eggs and 1/4 cup of oil, so I’m surprised you had to double the flour to 3 cups to form the dough.

      Especially since you say you have had this problem with other recipes, I suspect your problem may be with your flour (drying out from storing too long or too close to heat, or old, or the wrong type) or with your measuring technique. I assume you are using all-purpose flour.

      I store just enough flour to use over a couple of weeks in a tightly closed glass container in a cupboard away from heat and light. The rest I store in the freezer.

      The best way to calibrate moisture in your flour is by weighing it. A cup of unsifted, all-purpose flour measured by dipping and sweeping over the top of the cup should weigh 5 to 5.5 ounces.

      I’m glad you enjoyed the Chocolate Bark. Don’t forget to look for dried fruits at your farmers’ market! Leftover chocolate? You can make more bark, or eat it, or use it in a million different recipes!

      Jennie

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