Recipes: Desserts

Adam Dulye, Monk’s Kettle

Susan Stampke, The Plant Cafe Organic

Francis Ang, Fifth Floor

Jennie Schacht, author of Farmers Market Desserts

Kara Lind, Kara's Cupcakes

Trace Leighton of Origen: a farm to fork restaurant*

Blueberry Cornbread

Adapted from Sunset Magazine by Kimberley Hasselbrink of The Year in Food

Chevre Truffles

Bruce Weinstein and Mark Scarbrough, authors of Goat: Meat, Milk, Cheese (Stewart, Tabori & Chang , 2011)

Mark May, Executive Chef, Lone Eagle Grille

Strawberry Oven Jam

Margo True, Sunset Magazine food editor and author of The One-Block Feast: An Adventure in Food from Yard to Table (Ten Speed Press, March 2011)

Alice Medrich, author of Chewy Gooey Crispy Crunchy Melt-In-your Mouth Cookies (Artisan, 2010)

Recipe by Connie Green and Sarah Scott, authors of The Wild Table: Seasonal Foraged Food and Recipes (Studio, October 2010)

This recipe comes from Laura Werlin, author of Laura Werlin’s Cheese Essentials (Stewart, Tabori & Chang, 2007).

From Luis Villavelazquez, of Les Elements Patisserie.

From Chris Jones of the girl & the fig (as served at the Sunday Supper reception).

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