As suddenly as if Mother Nature herself flipped a switch to change the seasons, summer has landed, without fanfare or time to brace yourself for impact. Warm but dry days transformed overnight into no holds barred heat and humidity, filling the house with agonizingly sweltering air at all hours of the day, no relief in sight. Stop the suffering and just take it outside! Chances are that a shady patch will be not only more tolerable temperature wise, but have the added bonus of a fresh breeze wafting by. This is where compact, easily carried desserts come in handy, and exactly why I share a recipe for Peaches and Crème Shortcakes in Jars in the summer issue of Joy of Kosher magazine.
Fancy fare needn’t apply for easy-going picnics or the average afternoon outdoors, but simply packing a classic shortcake into glass jars makes them somehow instantly more elegant. Roasting the peaches brings out more of their natural flavor, so only a minimal amount of sugar is needed. Thanks to the addition of a luscious cashew and tofu-based crème, you won’t have to worry about anything melting or turning sour in the sun. This parfait-like peach shortcake will fit in perfectly for any grand party or casual summertime gathering. Don’t let the heat defeat your or your dessert cravings!
