Sweeter Off the Vine: Fruit Desserts for Every Season by Yossy Arefi

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Notes about Recipes in this book

  • Roasted rhubarb Pavlova

    • cespitler on July 04, 2017

      This was a hit on the 4th of July. I'm a huge rhubarb fan so next time I would add a bit more and cut it into smaller pieces. Roasting with the vanilla bean is so delicious. Knowing my audience, I also used 2 c of cream for the whipped cream.

  • Rhubarb and rye upside-down cake

    • TrishaCP on March 10, 2018

      This was a lovely cake but the recipe needed tweaks. I used frozen rhubarb, and didn't bother to thaw it- it went right into making the rhubarb caramel sauce. I used a permitted springform pan, and lined it with foil in anticipation of leaks from the rhubarb topping. (It did leak, but the recipe assumes the baker knows to mitigate leaking from springform pans.) The cake base is a lovely buttermilk cake but the rye is not too prominent. I had to bake my cake for 20 minutes longer than specified to get it cooked through. (Even with a fairly high temp, 30-35 minutes seemed very short to me.)

  • Grapefruit and Meyer lemon Bundt cake

    • TrishaCP on March 12, 2021

      This has a great crumb and a great flavor. The Bundt pan needs to be greased very well- the bottom of my cake stuck moderately badly (nothing that couldn’t be repaired though).

    • Rutabaga on December 26, 2016

      This cake has a beautiful fragrant lemon taste, but is still pretty rich (the six eggs probably have something to do with that). Unfortunately, I was reminded of why it's been so long since I've baked a bundt cake - my silicone bundt pan is terrible. After about an hour and a half in the oven, the inner part was barely set, while the outer edge was turning quite dark. Fortunately, it turned out OK, but I need a new bundt pan before attempting this again.

    • bwhip on December 04, 2018

      This cake is really delicious, just lovely. Great citrus flavor from the Meyer lemons and grapefruit, and the texture and crumb are very nice. The glaze really puts it over the top. I'm glad I put a sheet pan under my bundt pan, as it did overflow a bit (the recipe makes a large bowl of batter!). Ours took about 70 minutes to bake completely.

  • Rangpur lime bars with saffron

    • nadiam1000 on December 28, 2016

      Used Bearss limes from our tree and made the crust 50% thicker, since I enjoy the shortbread base. I am not sure the saffron adds much and I would make these again even if I did not have the saffron. The directions were very clear and the bars came out perfectly with a good balance of sweet and tart and a perfect texture.

  • Preserved lemon ice cream

    • EmilyR on April 08, 2019

      This is a great lemon ice cream with a twist. I love preserved lemons and if you do, too, this is one to try. I was a little unclear on whether or not the preserved lemons were to be rinsed or not (I did rinse mine, which are homemade) so I could better gauge how much salt would be added.

    • dinnermints on June 20, 2021

      Delicious and unique; tastes rather like lemon cheesecake. I tried serving it with a little sprinkling of salt & found that to be too salty, but without the extra sprinkle is perfect.

  • Chocolate cake with fresh raspberry buttercream

    • bwhip on July 23, 2018

      This cake was delicious! Great chocolate flavor with a really nice texture. The buttercream initially "broke," and was quite soupy - but I stuck it in the refrigerator for a half hour, then mixed it for another minute or two with the paddle, and it was perfect. Buttercream was really fluffy and had great raspberry flavor. We really enjoyed this one.

  • Strawberry ice cream sandwiches with cacao nib poppy seed wafer

    • bwhip on July 27, 2018

      Oh man, these are awesome. The wafers are so light and crispy, and the perfect counterpoint to the creamy strawberry goodness inside. Roasting the strawberries and the bit of creme fraiche really made the ice cream sing. Well worth the time and effort (which wasn’t that much).

  • Cherry and poppy seed yogurt cake

    • ingabritt on August 16, 2017

      I loved this cake! Moist and delicious and a very pleasant change from the typical lemon and poppyseed cake. I think the sweetness level is just right with sweet cherries. I wouldn't use sour cherries. My batter was a normal consistency, not strangely thin.

    • LouiseQuasiChef on July 06, 2017

      Big disappointment. "Fold in" cherries?? My batter was the consistency of a milky milkshake. Took much longer to bake than recipe. Cake was tart and not sweet enough -- I used sour cherries which author said could be used interchangeably with other cherries (what other cherries does one bake with??). It *seemed* like a good idea, but I after baking, I don't think lime is a great idea. Bummer.

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Reviews about this book

  • Food52

    2017 Piglet Community Pick: But don't expect your usual apple pie or any old croissant; Yossy blends alternative flours, spices, and fruit with ease.

    Full review
  • Eat the Love

    If you are more of a fruit dessert person (versus those folks who love chocolate and caramel) do yourself a favor and pick up Sweeter Off the Vine by Yossy Arefi.

    Full review
  • Baking Bites

    ...the book is divided by season, the seasons are further divided by fruit type...Each recipe is designed to really showcase the fruit...

    Full review
  • Joy the Baker

    ...is fruit forward, bold in flavor, and approachable in feeling. From the baker extraordinaire behind the beautiful blog Apt. 2B Baking.

    Full review
  • David Lebovitz

    ...dedicated to using fruit year-round...full of the kinds of desserts I like a lot, fruit-forward, bursting with berries, cherries, citrus, and more.

    Full review
  • Food52

    Interview with author, video trailer, and recipe from the book.

    Full review
  • ISBN 10 1607748584
  • ISBN 13 9781607748588
  • Published Mar 22 2016
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

A cozy collection of heirloom-quality recipes for pies, cakes, tarts, ice cream, preserves, and other sweet treats that cherishes the fruit of every season.

Celebrate the luscious fruits of every season with this stunning collection of heirloom-quality recipes for pies, cakes, tarts, ice cream, preserves, and other sweet treats. Summer's wild raspberries become Raspberry Pink Peppercorn Sorbet, ruby red rhubarb is roasted to adorn a pavlova, juicy apricots and berries are baked into galettes with saffron sugar, and winter's bright citrus fruits shine in Blood Orange Donuts and Tangerine Cream Pie. Yossy Arefi’s recipes showcase what's fresh and vibrant any time of year by enhancing the enticing sweetness of fruits with bold flavors like rose and orange flower water inspired by her Iranian heritage, bittersweet chocolate and cacao nibs, and whole-grain flours like rye and spelt. Accompanied by gorgeous, evocative photography, Sweeter off the Vine is a must-have for aspiring bakers and home cooks of all abilities.

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