A Taste of the Holidays

December 20, 2013
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The Two River Times™ is featuring recipes from Two River chefs to add to your holiday table. Each week, you can find a special dish for your holiday menu. The Nov. 29 edition featured appetizers. Entrée recipes were featured in the Dec. 6 edition and side dishes in the Dec. 13 edition. This week three chefs offer Holiday Style dessert recipes.




“This dessert is gluten free, so it’s perfect for all your guests. Also, you can set up a topping bar, with M & Ms, crushed peppermint candies, ice cream or chocolate or caramel sauce, so everyone can make their own style cake. It’s a fun, interactive dessert bar and a whimsical activity for your holiday table.”

– Chef Stuart Marx
Fromagerie, 26 Ridge Road, Rumson


Warm Flourless Chocolate Cake

2 pounds 4 ounces semi-sweet chocolate

1 pound 2 ounces butter

720 grams of egg whites

120 grams of sugar


Over a pot of simmering water, slowly melt the chocolate and butter.

Whip sugar and egg whites to make a meringue to soft peaks.

Fold the meringue into chocolate mixture.

Spray cooking spray in 25 4-ounce aluminum cups.

Fill to top with the mixture.

In 300-degree oven bake for 10 minutes.

Remove from oven. As cakes cool, gently tuck them back into the cup.

Unmold and serve.


VIA 45


Plums abound this time of year. Sugar plums and plum fairies … This is our plum offering with peace and comfort. Cherish these moments …

– Lauren & Claudette
Via 45, 45 Broad St., Red Bank

Via 45’s Fresh Plum  Custard Tart

Via 45’s Fresh Plum
Custard Tart


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Fresh Plum Custard Tart


2 cups all-purpose flour

1/2 cup sugar

1/2 teaspoon salt

1/4 teaspoon baking powder

1/2 cup cold unsalted butter cubed



8-10 fresh plums, halved/pitted, cut into 1/4 inch thick slices

juice of 1 lemon

1/4 cup sugar

1/2 teaspoon ground cinnamon

1/4 cup sugar

1/4 cup diced candy ginger (optional)

1 cup heavy cream

2 egg yolks 


Preheat the oven to 400°F

Toss cut plums in a bowl with the sugar and lemon juice. Let sit while preparing the shell.

Combine first three ingredients. Whisk flour, 1/2 cup sugar, salt, baking powder in a bowl.

Cut in the cold butter with a pastry cutter, fork or pulse in a food processor until mixture resembles course crumbs. (The mixture will be very powdery.)

In a 9- or 10-inch prepared tart shell

(lightly butter or spray with cooking spray), pat the mixture into a 9 or 10-inch round loose bottom prepared tart pan, making a slight groove a junction of side wall and bottom. Set aside.

Whisk the egg yolks with heavy cream.

Combine the cinnamon, sugar.

Place plum slices in the prepared shell in overlapping concentric circles, filling in the entire surface.

Sprinkle with the cinnamon sugar and scatter the candied ginger (if using).

Bake tart for 15 minutes.

Pour the custard filling evenly over the top and bake for approximately 30 minutes longer or until top is golden brown.

Remove tart from oven and let cool on a rack. When cool to touch, remove tart from pan.

Serve warm or room temperature.





“This dessert makes for an excellent ending to a heavy holiday dinner.  It is a very light, refreshing and creamy dessert that doesn’t put you over the top after a big meal, but still satisfies your sweet tooth. It would also be amazing paired with some Grand Marnier!  Enjoy!”

– Erica Lieberman
Whipped Bites, 6 Monmouth St., Red Bank, 732-580-4596

Whipped Bite’s Orange-Infused Panna Cotta

Whipped Bite’s Orange-Infused Panna Cotta


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Orange-Infused Panna Cotta

1 cup whole milk

1 tablespoon unflavored gelatin

3 cups heavy cream

3 tablespoons sugar

1 tablespoon honey

1 tablespoon orange zest

2 teaspoons orange extract

mandarin orange and mini chocolate chips to garnish


Pour milk into small-size pot and sprinkle gelatin over top, with flame off let set for a few minutes. Mix in gelatin on low flame and whisk for 3 minutes or until gelatin dissolves.

Mix in heavy cream, sugar, honey, orange zest and extract and continuously whisk for 5 minutes. Turn off flame and let mixture cool for several minutes.

Pour cream mixture into six dessert cups and refrigerate for at least 5 hours. When cream has cooled and firmed, add oranges on top and sprinkle with mini chocolate chips.


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