Desserts to Remind Us of SPRING

Happy Friday everyone! Even with a storm looming around the corner, the air smells of spring and the flowers are starting to bud! Let's focus on that, rather than the idea of *sigh* snow. These versatile recipes are great for spring or a fabulous Easter meal.

Coconut Key-Lime Sheet Cake
Katherine Sacks

Ingredients
Coconut-Key Lime Cake:

• 1 1/2 cups unsweetened shredded coconut
• Nonstick vegetable oil spray
• 1 3/4 cups cake flour, plus more for pan
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/3 cup virgin coconut oil, melted
• 1 1/2 teaspoons vanilla extract
• 1 1/3 cups canned unsweetened coconut milk, divided
• 1 1/2 cups sugar
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 3 large eggs
• 1 tablespoon finely grated key lime zest
• 1/3 cup fresh key lime juice (from about 6 key limes)

Coconut-Key Lime Curd:

• 1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature
• 3 large egg yolks
• 1/2 cup sugar
• 1 teaspoon finely grated key lime zest
• 1/4 cup fresh key lime juice (from about 4 key limes)

Whipped Cream Topping:

• 1 1/2 cups cold heavy cream
• 1 teaspoon finely grated key lime zest
• 1 cup unsweetened coconut flakes

Directions
Make the Coconut-Key Lime Cake:

1. Position rack in middle of oven; preheat to 350°F. Spread coconut in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 3–5 minutes. Let cool 5 minutes.
2. Meanwhile, coat a 13x9" pan with nonstick spray. Dust with flour, tapping out any excess.
3. Whisk toasted coconut, baking powder, salt, and 1 3/4 cups flour in a medium bowl. Mix coconut oil, vanilla, and 2/3 cup coconut milk in another medium bowl.
4. Cream sugar and butter in the bowl of a stand mixer fitted with the paddle attachment at medium speed, occasionally scraping down sides of bowl, until pale and fluffy, 3–4 minutes. Add eggs, one at a time, beating to blend after each addition. Reduce mixer speed to low and beat in dry ingredients in 3 additions, alternating with coconut milk mixture in 2 additions, beginning and ending with dry ingredients. Pour batter into prepared pan, smoothing top with a spatula.
5. Bake cake until top is set and golden brown and a tester inserted into the center comes out clean, 25–30 minutes.
6. Mix key lime zest, juice, and remaining 2/3 cup coconut milk in a small bowl (it's okay if mixture separates slightly; it will be absorbed by cake). Using a skewer, poke holes every 2" into warm cake. Slowly pour key lime zest mixture over cake. Transfer pan to a wire rack and let cake cool completely.

Make the Coconut-Key Lime Curd:

1. Pour water into a medium pot to a depth of 2". Bring to a simmer over medium heat. Place butter in a large bowl.
2. Whisk egg yolks and sugar in a heatproof medium bowl. Whisk in key lime zest and juice. Set bowl on saucepan, making sure bottom does not touch water. Cook, whisking occasionally, until mixture is thick enough to coat the back of a spoon and an instant-read thermometer registers 175°F, 3–4 minutes.
3. Strain egg yolk mixture through a fine-mesh sieve over butter, then stir with a rubber spatula until smooth. Place a piece of plastic wrap directly on key lime curd and chill at least 30 minutes.

Make the Whipped Cream Topping:

1. Using an electric mixer on medium speed, beat cream in a large bowl until stiff peaks form. Gently fold in chilled key lime curd and key lime zest. Spread cream on cooled cake with a spatula, then chill 30 minutes to set cream.
2. Meanwhile, preheat oven to 350°F. Spread coconut flakes in a single layer on rimmed baking sheet and toast, tossing halfway through, until crispy and golden, 5–7 minutes. Let cool.
3. When ready to serve, sprinkle toasted coconut flakes over cake.
4. Do Ahead
5. Lime curd can be made 1 week ahead. Store in an airtight container and chill, or freeze up to 4 months.

Chef's Note: If key limes aren’t available, use regular limes.

Sweet Risotto Fritters with Strawberry-Rhubarb Compote

Melissa Kelly, Primo

Ingredients

• 1 tablespoon extra-virgin olive oil
• 3/4 cup arborio rice
• 1/4 cup orange muscat or Late Harvest Riesling
• Pinch of freshly grated nutmeg
• Pinch of cinnamon
• 2 1/2 cups whole milk
• 3 tablespoons granulated sugar
• 1/2 teaspoon pure vanilla extract
• Finely grated zest of 1 orange
• 1 large egg, lightly beaten
• 7 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 2 large egg whites
• Peanut oil, for frying
• Confectioners' sugar, for dusting
• Strawberry-Rhubarb Compote

Directions

1. Heat the olive oil in a heavy, medium saucepan. Add the rice and stir over moderate heat until coated with the oil. Add the orange muscat and cook, stirring, until it is completely absorbed. Add the nutmeg, cinnamon and 1/2 cup of the milk and cook, stirring constantly, until the milk is completely absorbed. Continue adding milk, 1/2 cup at a time, stirring constantly until it is absorbed before adding more. Cook until the risotto is creamy and porridgelike and the grains of rice are just tender. Stir in the sugar, vanilla and orange zest and transfer the rice to a bowl. Let cool slightly, stir in the beaten egg, then stir in the flour and baking powder.
2. In a medium bowl, beat the egg whites until stiff peaks form. Stir half of the beaten egg whites into the risotto, then fold in the rest.
3. In a large, heavy saucepan, heat 2 inches of peanut oil to 350°. Position a wire rack on a baking sheet and cover the rack with paper towels. Scoop rounded tablespoons of the rice into the hot oil without crowding and fry until golden brown all over, about 4 minutes. Using a slotted spoon, transfer the fritters to the rack to drain. Repeat to make the remaining fritters. Sprinkle the fritters with confectioners' sugar and serve warm, with the Strawberry-Rhubarb Compote.

Pistachio Pavlova with Rhubarb Cream

Gesine Bullock-Prado

Ingredients

Pavlova:

• 1 cup chopped unsalted pistachios
• 2 tablespoons cornstarch
• 5 large egg whites, at room temperature
• 1/2 teaspoon kosher salt
• 1 teaspoon distilled white vinegar
• 1 1/2 cups sugar

Rhubarb Cream:

• 4 ounces rhubarb, chopped into 1-inch pieces (1 cup)
• 1/4 cup sugar
• 1/2 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice
• 1 cup hulled and quartered strawberries, plus 1/2 cup small strawberries for garnish
• 1 teaspoon vanilla bean paste or pure vanilla extract
• 1 1/2 cups heavy cream, chilled
• 1/2 cup mascarpone cheese, chilled
• 1/4 cup chopped unsalted pistachios, for garnish

Directions

1. MAKE THE PAVLOVA Preheat the oven to 350°. Line a baking sheet with parchment paper. 
In a small bowl, toss the pistachios with the cornstarch.
2. In the bowl of a stand mixer fitted with the whisk, beat the egg whites with the salt at high speed until foamy, 2 minutes. Beat in the vinegar, then beat in the sugar, 1 tablespoon at a time, and continue beating until the whites are glossy and stiff peaks form, 8 to 10 minutes. Gently fold in the pistachio mixture. Using a large spoon, dollop the meringue onto the prepared sheet and spread into a 10-inch round with a slight indentation in the center. Lower the oven temperature to 225° and bake the meringue for about 1 1/2 hours, until crisp but still chewy on the inside. Turn the oven off; let 
the meringue rest in the oven for 1 hour. Transfer to a rack and let cool.
3. MEANWHILE, MAKE THE RHUBARB CREAM In a small saucepan, simmer the rhubarb, sugar, lemon zest and lemon juice over moderate heat, stirring and mashing the rhubarb with the back of a wooden spoon, until the sugar is dissolved and the rhubarb breaks down, about 5 minutes. Remove the saucepan from the heat and stir in the quartered strawberries and vanilla bean paste. Let cool completely.
4. In a large bowl, using a hand mixer, beat the cream with the mascarpone at medium speed until moderately firm, about 3 minutes. Stir 1/4 cup of the whipped cream into the cooled rhubarb, then fold the mixture into the remaining whipped cream. Spoon into the center of the meringue. Garnish with the small strawberries and chopped pistachios and serve.

MAKE AHEAD: The cooled meringue can be stored in a large ziplock bag overnight.

Happy baking!