Sweets – Other

Candied Pecans

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Don’t buy those expensive little packets of candied nuts – make your own.  Stored in a sealed container.

Ingredients:

  • 1/2 c pecans
  • 1 tbsp brown sugar
  • 2-3 pinches salt
  • 2-3 pinches ground cinnamon

Directions:

  1. Put the pecans to a skillet which has been heated over medium heat, and heat the pecans, shaking the pan from time to time, until the pecans become fragrant.
  2. Combine the sugar, water, salt and cinnamon, in a small glass, stirring until the sugar has dissolved.
  3. Pour over the pecans in the skillet and cook stirring until the water has evaporated and the pecans are covered in a glaze.
  4. Empty the pecans onto parchment paper, trying to keep them in a single layer. cool.

Serves:  Makes ½ cup

Source: cookingweekends.blogspot.com

Chocolate Fondue Cups

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This turned out to be a really fun way to do fondue for dessert.

Ingredients:

  • 3 c semi-sweet chocolate pieces (18 oz)
  • 1 ½ c heavy cream
  • ¼ c honey
  • 2 tsp vanilla extract
  • 2 10 oz packages Pepperidge Farm Puff Pastry Shells
  • Anything that would be good dipped in chocolate: small marshmallows, strawberries, banana slices, mandarin oranges, cherries, etc.

Directions:

  1. Place defrosted puff pastry shells on ungreased baking sheets with “top” facing up.
  2. Place pastry shells about 2 inches apart on baking sheet.
  3. Bake puff pastry shells in a preheated 425°F oven for 18 – 20 minutes.
  4. Remove and cool on rack for 5 minutes.
  5. Cut around “top” and remove. Press down pastry inside the shell.
  6. Heat chocolate pieces, heavy cream and honey in a heavy sauce pan over low heat until the mixture is smooth, stirring occasionally.
  7. Remove from heat stir in vanilla extract.
  8. Spoon chocolate into pastry shells on dessert plate.

Serve with fruit, etc next to shell.

Serves: 12

Source: Peppperidge Farm

Comment: You may substitute orange, coffee or raspberry flavored liqueur for the vanilla.

Pears in Red Wine with Caramel Sauce

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Oh so yummy!  The perfect fall dessert.  And save the caramel sauce left for ice cream.  One of those “fancy” desserts that isn’t really that hard – and you can event make it the day before.  

Ingredients:

  • 10 – 12 pears, peeled, but not cored – they don’t have to be ripe.
  • 1 bottle red wine (750 ml)
  • 2c water
  • 1c sugar

Directions:

  1. Trim bottom of pears so they stand up.
  2. Place pears in a large pan (or 2) on their sides.
  3. Add water, wine and sugar.
  4. Let simmer about 15 minutes.
  5. Turn the pears over.
  6. Simmer another 15 minutes or until quite soft.
  7. Remove with a slotted spoon and place in pan to cool.

 

Caramel Sauce Oceania

Ingredients:

1 ½ c sugar
¼ c water
1 ½ c heavy cream
5 Tab unsalted butter, room temperature (1/3 c)
Pinch of Fleur de Sel (sea salt)

Directions:

  1. Pour the sugar into a large saucepan.
  2. Stir in water.
  3. Bring to a simmer over medium heat, stirring to completely dissolve the sugar.
  4. Continue to simmer without stirring until the sugar has melted and is a rich amber, about 15 -25 minutes.
  5. Remove from heat.
  6. Slowly stir in the cream. Do not add too quickly or the caramel will bubble up and burn you.
  7. Stir in the butter and Fleur de sel.

Serves: about 2 cup

To serve: Place a puddle of caramel on the plate and stand the pear on top of sauce. Serve with knife and fork.

Notes: If the caramel seizes, return the pan to medium heat until it melts again.

Source: Taste of the World – The Food and Flavors of Oceania Cruises

Summer Madness

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Keep the kids out of these!!

Ingredients:

  • 1 large seedless watermelon
  • 1 c rum
  • 1 c scotch
  • toothpicks

Directions

  1. Cut watermelon in 1 inch cubes.
  2. Divide into two resealable plastic bags.
  3. Pour rum in one bag.
  4. Pour scotch in the other.
  5. Refrigerate over night, stirring occasionally.

Serves:  Take what is left to the party in 2 bowls.

Source: Boomvanger’s Cookbook, Lahaina Yacht Club

Rum Pineapple

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Luau time!  Good for dessert or cocktails.

Ingredients:

  • 3 ripe pineapple peeled, cored and quartered lengthwise
  • 3 c rum
  • toothpicks

Directions:

  1. Slice each quarter into 10 pieces.
  2. Place in a large bowl or self-sealing bag.
  3. Add rum.
  4. Let marinate for 6 hours, or overnight.
  5. Place on a rack over a rimmed pan (lined with foil for easy cleanup).
  6. Place under broiler for about 5-8 minutes, until lightly browned.
  7. Serve on tray with toothpicks.

Serve:s 120 pieces

Source: I made it up.

Comments: Save the rum for your next MaiTai.

Coconut Mousse

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 Perfect for your luau.

Ingredients:

  • 1 pt half and half (2c)
  • 3 envelopes unflavored gelatin
  • 1/3 c water
  • 1 c sugar
  • 3 c grated or flake coconut (divided use)
  • 1 ½ pints whipping cream (3 c)
  • 1 tsp coconut extract

Directions:

  1. Bring the half and half to a boil (Watch closely – it will boil over!)
  2. Dissolve the gelatin in water.
  3. Add gelatin mixture and sugar to half and half, cooking until sugar dissolves – about 2 minutes.
  4. Cool and add 2 cups coconut.
  5. Beat coconut extract and cream until stiff.
  6. Fold in cooled half and half mixture.
  7. Pour into 40 2oz plastic portion cups.
  8. Be sure to include some coconut in each cup as it sinks to the bottom,
  9. Refrigerate
  10. Toast 1 cup of coconut and sprinkle on top of each refrigerated mousse.

Serves: 40 for a little taste, 8 – 10 as a dessert.

Source: A taste of Aloha, A collection of recipes from the Junior League of Honolulu

Mint Julep Panna Cotta

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If you have not tried Panna Cotta for a dessert you are in for a treat.  Easy and good to make ahead.  There are many different recipes.

Ingredients:

  • 2 pkg unflavored gelatin powder (such as Knox gelatin)
  • 1 tsp canola oil
  • 1½ c whole milk
  • 4 c heavy cream
  • 1/2 c sugar
  • 1 c fresh mint leaves, plus more for garnish
  • 1 c Kentucky bourbon or Tennessee whiskey

Directions:

  1. In a small bowl, stir the gelatin into ¼ cup room temperature water and set it aside to soften (at least 10 minutes).
  2. Pour the oil onto a paper towel and use it to lightly but completely coat 10 small (6 ounce) ramekins.
  3. Combine the milk, cream, sugar, and mint leaves in a small saucepan and heat slowly over low heat, stirring occasionally until the milk comes to a boil (about 30 minutes).
  4. Remove the pan from the heat and skim the mint leaves from the milk with a slotted spoon or strain through a fine strainer. Discard these leaves.
  5. In a 2 quart pan bring the bourbon to a boil over medium heat and boil for 30 seconds.
  6. Add the mint flavored cream mixture and continue to heat until the mixture reaches 175°. (Just below a simmer – not boiling).
  7. Remove from the heat, add the gelatin, and stir well to dissolve the gelatin.
  8. Pour the mixture into the ramekins and refrigerate until set, about 4 hours.
  9. To serve later, press a small piece of plastic wrap directly over the surface of the custard and return them to the refrigerator for up to 2 days.
  10. The Panna Cotts can be served in the ramekins or unmolded. Garnish with a mint leaf.

Serves: 10

Source: Adapted from The Lee Bros. Simple Fresh Southern, by Matt Lee and Ted Lee

Tequila Cream Sauce Parfait

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This looks more complicated than it really is.  And, once you learn to make a sabayon sauce you can try it with rum, brandy, etc. and different fruits.  Brandy and peaches?  Bourbon and apples?

Ingredients:

  • ½ lb unsalted butter
  • 8 egg yolks
  • ¼ c water
  • ½ c powdered sugar
  • 1 Tbs vanilla
  • 2/3 c gold tequila
  • 2 c heavy cream, chilled
  • 5 c Fresh pineapple, strawberries, kiwis, blueberries (about ½ cup per person)

Directions:

  1. Melt the butter.
  2. Bring an inch of water to a low boil in the bottom of double boiler.
  3. Whisk together the egg yolks and 4 tablespoons of water in the top of the double boiler until stiff. Must be done slowly, over low heat, or you will get
    scrambled eggs. (If it starts to curdle, put in food processor with an ice cube.)
  4. Remove the bowl from the pan and slowly pour the melted butter into the yolks, whisking constantly, until the butter is absorbed into the yolks.
  5. Whisk in the sugar, vanilla and tequila.
  6. Whip the cream until fairly stiff.
  7. Fold whipped cream into the egg mixture until smooth. It will be thin, like cream from a carton. ( It is just a sabayon sauce made with tequila instead of wine.)
  8. Layer the sauce with the fresh fruit in chilled wine glasses or parfait glasses.

Serves: 10

Source: The Santa Fe School of Cooking Cookbook – Spirited Southwestern Recipes, Susan Curtis

Dorothy Zehnder’s Apple Kuchen

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Kuchen is the official state dessert of South Dakota. There are as many different recipes as there are German grandmothers in the Dakotas and Minnesota. Some kuchens are made with yeast, some with different fruits, some with no fruit. It is also served for breakfast.

Crust Ingredients:

  • ½ c butter
  • ¼ c sugar
  • ¼ tsp vanilla
  • 1 ¼ c flour

Directions:

  1. In a bowl, combine butter, sugar and vanilla.
  2. Gradually beat in flour.
  3. Press crumbly mixture into bottom and up sides of 9 inch pie plate.
  4. Bake in 350°oven for 5 minutes. Cool.

Custard Ingredients:

  • 6 oz cream cheese, softened
  • ¼ c sugar
  • ½ tsp vanilla
  • 1 egg
  • 1 ½ c peeled and chopped apples
  • 1 ½ c peeled and thinly sliced apples
  • 2 Tab apple juice
  • 2 Tab brown sugar
  • ¼ c sugar
  • 1 tsp cinnamon
  • ½ tsp lemon juice

Directions:

  1. Beat cream cheese, sugar and vanilla until combined.
  2. Beat in egg.
  3. Pour custard over crust.
  4. Mix apples, apple juice, brown sugar, sugar, cinnamon and lemon juice.
  5. Spoon apple mixture over custard.
  6. Bake at 350° for 45 minutes.

Topping Ingredients:

  • ½ c rolled oats
  • ¼ c butter
  • 1/3 c flour
  • 1/3 c brown sugar

Directions:

  1. Combine oats, flour and brown sugar.
  2. Cut in butter to resemble coarse crumbs.
  3. Sprinkle crumbs over pie.
  4. Bake at 350° for 15 to 20 minutes more.
  5. Serve warm or at room temperature.
  6. Cut each pie into 6 pieces.
  7. May be served with ice cream if you wish.

Serves: 6

Source: The Bavarian Inn, Frankenmuth, MI Food Network

Comments:  There are some great apples (peeled and sliced) packed in water at Smart and Final. It is a #10 can but you can freeze the rest for apple pie next week.

Coffee-Almond Baked Alaska with Coffee-Caramel Sauce

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These are a bit of work – mostly done ahead – but man, were they good!

Sauce Ingredients:

  • 1 c golden brown sugar
  • 1 ½ tsp instant espresso powder or instant coffee powder
  • ½ c heavy whipping cream
  • ¼ c unsalted butter (½ stick)
  • 3 Tab brandy, divided
  • 2 Tab dark corn syrup

Sauce Directions:

  1. Combine sugar and espresso powder in a medium sauce pan.
  2. Add cream, butter, 2 tablespoons brandy, and corn syrup.
  3. Whisk over medium heat until sugar dissolves.
  4. Increase heat to medium-high and boil until sauce is slightly thickened and reduced to l cup, whisking often, about 8 minutes.
  5. Remove from heat, cool 15 minutes.
  6. Whisk in remaining 1 tablespoon brandy.
  7. Transfer to microwave safe bowl.
    (Can be made ahead and kept refrigerated until day of dinner.)

Crust and Ice Cream Layers Ingredients:

  1. 2 c coarsely broken amaretti cookies (about 4 oz) (Italian macaroons)
  2. 1 c sliced almonds, toasted
  3. 2 tsp instant espresso powder or instant coffee powder
  4. 3 Tab unsalted butter, melted
  5. 3 pts toasted almond ice cream
  6. 2 pts coffee ice cream

Crust and Ice Cream Layers Directions:

  1. Grind amaretti, almonds, and espresso in a processor.
  2. Add melted butter and 1 tablespoon of sauce.
  3. Blend just until crumbs cling together.
  4. Line (10) 8 oz ramekins with plastic wrap, leaving generous overhang.
  5. Slightly soften almond ice cream in microwave – about 10 seconds on defrost.
  6. Spoon into ramekins.
  7. Spread ice cream in an even layer over bottom and sides, leaving a hollow in the center.
  8. Freeze until firm, about ½ hour.
  9. Sprinkle 1 tablespoon crumb mixture on the ice cream and press gently.
  10. Slightly soften coffee ice cream.
  11. Spoon into hollow center , smooth the top.
  12. Press remaining crust mixture over ice cream.
  13. Cover with plastic.
  14. Freeze until firm, about 2 hours.
    (Can be made ahead and kept frozen until day of dinner.)

Meringue Ingredients:

  • 6 large egg whites, room temperature
  • ½ tsp vanilla extract
  • 1 c sugar

Meringue Directions:

  1. Using electric mixer, beat egg whites and vanilla in large bowl until soft peaks form.
  2. Gradually add sugar, beating until meringue is stiff, about 5 minutes.

Assembly:

  1. Cut 10 squares 5” x 5” of cardboard (I used gift boxes).
  2. Cover them with foil.
  3. Remove top plastic wrap and unmold the ice cream onto the foil squares.
  4. Cover ice cream with meringue, making sure to cover completely (over onto the foil).
  5. Place on a rack on a rimed baking sheet. (They tend to slip around)
  6. Return to freezer until firm about 3 hours.

To serve:

  1. Heat oven to 500°.
  2. Microwave caramel sauce until warm.
  3. Transfer to pitcher to serve.
  4. Bake the Alaskas until meringue is golden brown. Watch carefully, it does not take long.
  5. Serve immediately with caramel sauce.

Serves: 10

Source: bon appétit Desserts