Sweets – Other

Eggnog Shooters

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These turned out to be rather fun and different.  If you have shot glasses – even better.

Ingredients:

  • 1 ½ c water
  • 6 unflavored gelatin powder envelopes
  • 1 ½ c sweetened condensed milk
  • 2 ¼ c prepared eggnog
  • 1 ½ c brandy
  • nutmeg ground
  • ½ pt whipping cream
  • 2 Tbs powdered sugar
  • 132 plastic spoons – red or green

Directions:

  1. Pour water in saucepan and sprinkle with gelatin.
  2. Allow to soak for a minute or two.
  3. Heat over low heat, stirring constantly, until gelatin is fully dissolved – about 5 minutes.
  4. Stir in the sweetened condensed milk.
  5. Remove from heat and add the eggnog and brandy, stirring to fully incorporate.
  6. Pour into 9×13 glass pan and refrigerate until fully set, several hours or overnight.
  7. Cut 11 x 12 into ¾” x 1” rectangles.
  8. Lightly dust rectangles with nutmeg.
  9. Place rectangle on a plastic spoon.
  10. Whip cream with powdered sugar.
  11. Place a small rosette of whip cream on eggnog rectangles with frosting tip.
  12. Refrigerate.
  13. Serve spoons of shooters on tray.

Serves: 132 spoons

Source: Jelly Shot Test Kitchen

Berry Trifle

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Trifles are wonderful because just about anything goes.  You can  vary the fruit, custard, and cake and it is all good.

Ingredients:

  • 1 pt blueberries
  • 1 pt strawberries, hulled, sliced
  • 2 pt raspberries
  • 1 lemon, juiced
  • ¼ c sugar
  • 1 ½ tsp cornstarch
  • 1 qt whipping cream
  • 1 Tbs sugar
  • ½ tsp vanilla
  • 1 11 oz jar lemon curd
  • 1 pound cake, store bought (could be lemon or plain) sliced ½ in thick

Directions:

  1. Place berries in large bowl and sprinkle with half of the lemon juice.
  2. Lightly toss.
  3. Combine berries, sugar, cornstarch and remaining lemon juice in saucepan over medium high heat.
  4. Bring to a simmer and cook just until the berries begin to break down and give up their juices, about 3 minutes.
  5. Take the berries off the heat and let cool. The mixture should thicken as it cools.
  6. In a clean bowl, whip the cream with the sugar and vanilla to soft peaks.
  7. Put the lemon curd into a second bowl. Stir a little of the whipped cream into it.
  8. Then fold in the rest of the cream.
  9. To assemble, spoon a layer of lemon cream into a large glass bowl.
  10. Add a layer of pound cake, breaking the pieces to fit pushing to the edge so some shows outside the bowl.
  11. Then soak cake with a layer of berries and their juices.
  12. Keep going to make 3 or 4 more layers depending on the size of the bowl.
  13. Finish with a layer of lemon cream.
  14. Cover and refrigerate.

Serves: 15

Source: Tyler Florence, Food 911

Chocolate Raspberry Terrine

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OMG!  Chocolate like you have never eaten!  But you might want to cut the recipe – it makes enough for a ship load of people.

Ingredients:

  • 9 lbs chocolate, chopped coarsely
  • 32 oz heavy whipping cream (36%)
  • 2 lbs butter, unsalted
  • 8 oz raspberry sauce, plate scraper (a cooking term for that raspberry syrup that decorates the plate.)
  • 2 pts fresh raspberries
  • 2 c whipping cream
  • 2 Tab confectionery sugar
  • 1/2 tsp vanilla extract

Directions:

  1. In a double boiler heat the chocolate, butter, heavy cream and half the raspberry sauce until smooth and the chocolate has melted completely.
  2. Line loaf pans with plastic wrap and fill each one half way, evenly distribute the fresh raspberries.
  3. Fill the loaf pans the rest of the way.
  4. Wrap the plastic over the top.
  5. Place in freezer until one hour before service.
  6. Whip cream with vanilla until foamy, gradually add confectionery sugar, beating until soft peaks form.
  7. Cut loaf into slices.
  8. Place on plate that has been squiggled with the raspberry syrup.
  9. Serve with a dollop of whipped cream and raspberries.

Serves:  Makes 8 Terrines

Source: Executive Chef, American Cruise Lines

Notes:  On the ship, these were made in a 8 inch spring free pan, cut into wedges. Two wedges were place on the plate with points crossed, a dollop of whipped cream and two raspberries on the side.  Lovely!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sour Cream Apple Pie (sans crust)

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I am not fond of pie crust so I just put this into a casserole and baked it.  YUM!

Ingredients

Filling:

  • 1¼ cup sour cream
  • 2/3 cup sugar
  • 3 Tablespoons flour
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • 1 egg
  • 6 cups peeled, sliced tart apples (about 1 1/4 pounds of slices)
  • 1 9″ unbaked pie shell, frozen or chilled in the freezer for at least 30 minutes or a 2 quart baking dish.

Topping:

  • ½ cup brown sugar, packed
  • 1/3 cup flour
  • ¼ cup butter, room temperature
  • ½ teaspoon cinnamon (or more, more is always better)

 

Instructions

1.  Preheat oven to 400°F.
2.  Beat together sour cream, sugar, flour, salt, vanilla and egg (can beat by hand).
3. Add apples, mixing carefully to coat well.
4. Put filling into a pie shell and bake at 400 degrees initially for 15 min. (or in a 2 quart baking dish)
5. Reduce oven to 350° and continue baking for 30 more minutes.
6. While the pie is baking, prepare the topping by stiring together flour, sugar, cinnamon.
7. Cut in cold butter until mixture resembles fine crumbs.
8. After 30 minutes, remove from oven and sprinkle with Topping.
9. Bake for and additional 20 more minutes or until topping is browned.

Let cool for a hour before serving.

Serves: 8.  (Ha Ha – 4 of us finished it off!)

Source:  This is a combination of a recipe from Pillsbury and allrecipes.com


Blood Orange Gel

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Kim  Alter of Haven in Oakland made this sauce to accent her Smoked Forbidden Rice.  It can be made with any citrus and on just about anything from chicken and fish to desserts.  (4/11/15 Just had a drink called a Golden Dragon at the new dumpling restaurant Din Tai Fung in South Coast Plaza – wow! bourbon, blood orange liquor and a hint of ginger.  Sounds weird but it works.)

 Ingredients:

  • 2 blood oranges, whole
  • 1 c water
  • 1 cup sugar

Instructions:

1. Place the oranges in a pot of cold water.
2. Bring up to boil, and let the oranges simmer for about 5 minutes.
3. Strain the oranges and place them back in the pot with cold water.
4. Bring to a boil and repeat one more time.
5. On the third time, combine the sugar and water, making a simple syrup.  Bring it to a boil.
6. Add the oranges and let simmer for about 15 minutes.
7. Remove the oranges from the simple syrup.
8. Then place the whole oranges in a blender. (Yes, the whole orange – seeds and all)  and blend until smooth.
9. Add simple syrup to get the right consistency and sweetness.
10. Strain.

Source: Chefs’ Holiday 2013, Ahwahnee Hotel, Yosemite

Angela Pia

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Once upon a time (in the 50’s-60’s) there was a restaurant in San Francisco – Pietro’s 311.  One of  a multitude of North Beach/produce district hangouts, this one served a wonderful dessert –  Angela Pia.  And they would share the recipe.  It is a bit “fussy” but worth the effort.

Ingredients:

  • 3 Eggs, separated
  • 1 c Cream, whipped
  • 1 tsp Vanilla
  • ½ c Sugar
  • 1 oz Brandy
  • 1 oz Rum
  • 1 Tbsp unflavored gelatin (1 envelope)

Instructions:

  1. Soak gelatin in ¼ c cold water for 5 minutes.
  2. Stir over hot water until dissolved completely.
  3. Beat egg yolks and sugar until lemon colored.
  4. Add rum and brandy.
  5. Whip cream to soft peaks.
  6. Add vanilla
  7. Beat egg whites.
  8. Stir gelatin into egg yolk mixture.
  9. Fold beaten egg whites, whipped cream, egg yolk mixture together.
  10. Pour into individual dishes.
  11. Refrigerate.

Serves: 4 – 6

Notes:

  • Keeps only 24 hours.  Turns rubbery.
  • You can double but not triple (don’t know why, but it doesn’t work)

Source: Pietro’s 311, 311 Washington St, San Francisco  (Telephone Yukon 6-0605)  Long Gone, too bad.

Oranges with Pomegranate Molasses and Honey

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Nice instead of “another green salad”.

Ingredients:

  • 8 large navel oranges, peeled and white pith cut away, sliced thin
  • 1/2 c floral honey
  • 3 T pomegranate molasses
  • 1/2 t ground cinnamon
  • 1/4 t fine sea salt
  • 8 large Medjool dates, pitted, chopped

Instructions:

  1. Arrange orange slices, overlapping slightly, on  large rimmed platter.
  2. Whisk honey, molasses, cinnamon, and salt in a small bowl to blend.
  3. Drizzle evenly over oranges.
  4. Sprinkle with chopped dates.

Serves: 8 – 10

Source:  Epicurious

Note:  May be made up to 2 hrs ahead (oranges get juicy however).  I used it for a light dessert, could also be a salad.  I didn’t have dates, so used chopped nuts instead – good.

Cherry Crunch

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This was one of the first recipes I “collected” when I was in high school.  We made it at a sleep-over (we used to call then slumber parties) and ate it all out of the pan.

Ingredients:

Filling:

  • 40 oz canned pie cherries
  • 6 T flour
  • red food coloring
  • 1 t vanilla

Crust and topping:

  • 3 c quick oats
  • 2 c brown sugar
  • ½ t salt
  • 3 c flour
  • 1¼ c oil
  • 1½ t baking soda

Instructions:

  1. Preheat oven to 350°
  2. Mix sugar and flour
  3. Add  juice drained from pie cherries.
  4. Boil until thick
  5. Add cherries, food coloring and vanilla.
  6. Mix crust/topping as for pie crust.
  7. Press half of crust/topping into 9×13 pan.
  8. Spread with cherries mixture.
  9. Sprinkle other half of oat mixture on top.
    ——
  10. Bake at 350° for 30 minutes.

Serves: 12-16

Note: Can be served with whipped cream or ice cream.

Source: Lynn  Ready – El Cajon

Cream Cheese Frosting

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This frosting was originally from a Bon Appetit Spiced Pumpkin Layer Cake, but has been tweaked a bit by Margie and Ginger, and can be used on a variety of cakes.

Ingredients:
8 oz. cream cheese, room temp.
10 tbsp (1¼ sticks) unsalted butter, room temp.
—
¼ c spiced rum
1 tsp vanilla extract or paste
—
4½  c powdered sugar

Instructions:

  1. Beat cream cheese and butter with an electric mixer in a large bowl until smooth.
  2. Beat in rum and vanilla.
  3. Add powdered sugar (best to do in three additions, beating just until frosting is smooth after each addition; if you overbeat the frosting will become too soft to spread).

Source:  Bon Appetit, 10/2007

Five Minute Dark Chocolate Sauce

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The last of the sauces Margie created this to go over the cheesecakes. This easy chocolate sauce can be use on anything. Dip fruit, top ice cream and cakes, puddle it under a pie, or cool it and frost a cake. Vary the flavoring to suit your dessert and mood.
Ingredients:
1 cup Heavy Cream
1/4 cup Butter
1/4 cup Brown Sugar
2 cups Chocolate Chips
2 tablespoons Almond Coffee Syrup
2 tablespoons Amaretto
1 teaspoon Vanilla
Directions:

  1. In a microwave safe bowl, heat butter, cream, and sugar in the microwave until hot, ~ 2 minutes.
  2. Stir until sugar is dissolved.
  3. Add chocolate and stir until smooth. If chocolate does not melt fully, microwave for an additional 30 seconds.
  4. Add remaining ingredient and stir until smooth. If a thinner sauce is needed add 1 cup Milk.

Serve warm or hot.
Note: Any coffee syrup or liquor will work. If you don’t have an appropriate liquor flavor, just use brandy or cognac.
Refrigerate any leftover, then simple heat in the microwave before serving.
I use Ghirardelli’s chocolate chips.
Serves: 10-12
Prep time:0:05
Source: MLK