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BERRIES
ROMANOFF
Categories:
Desserts, Fruits
Yield: 8 servings
3 c Ripe strawberries, hulled - cut in half
3 c Raspberries
2 c Blackberries; (8 c total)
1 c Superfine (dessert) sugar
1/4 c Vodka
1/4 c Dark rum
1/4 c Grand Marnier
Mix the liquor with the sugar and marinate the berries for several hours.
Serve a portion of the Creme covered with the marinated berries, garnished
with a chocolate leaf.
A LA CARTE'S
LEMON TART
Crust:
2 cups flour
1/4 cup sugar
3/4 cup (1 1/2 sticks) cold unsalted butter
1 egg, lightly beaten
Filling:
4 eggs
5 egg yolks
1 cup fresh lemon juice
1 tablespoon grated lemon rind
1 cup sugar
1 cup (2 sticks) unsalted butter, cut into pieces
Whipped cream, fresh raspberries and mint leaves (optional garnish)
To make the crust: Combine flour and sugar. Cut in butter with a pastry
blender or 2 knives. Add egg and stir until dough forms a ball. Cover and
refrigerate until chilled through.
On a lightly floured surface, roll dough 1/8 inch thick to fit a 10-inch
tart pan. Line bottom of pan with aluminum foil. Place crust in pan and
fill pan with rice or dried beans to keep crust from buckling. Bake in a
preheated 400-degree oven for 10 minutes. Remove rice or beans and bake 3
to 4 minutes longer, until browned. Let cool thoroughly before filling.
To make the filling: Beat eggs and yolks together in a bowl or the top of
a double boiler. Add lemon juice and rind; whisk vigorously to combine.
Gradually add sugar, whisking in each addition thoroughly.
Place bowl over a pan of hot (not boiling) water. Stir constantly until
mixture thickens enough to coat a spoon. Remove from heat and stir in
butter. Mix thoroughly and pour into cooled crust. Chill.
To serve, decorate with whipped cream, raspberries and mint leaves if
desired. Serves 8.
CREME
PUFFS
Pre-heat oven
to 400 degrees.
In sauce pan heat 3/4 cup water and l/3 cup of butter or margerine. Bring
to almost boiling. Remove from heat and add 3/4 cup of flour. Stir until
well mixed and forms a ball. Add 3 eggs one at a time. Mix each egg well
before adding the others.
Drop by teaspoonful on a greased pan. Bake in 400 degree oven for 20-22
minutes. Make sure that you do not open the oven during this time.
Depending on the size of spoon, this recipe makes 24 small puffs or l2
larger puffs.
Fill with:
Make small box of vanilla pudding as box indicates.
Whip l/3 cup of whipping creme and fold into pudding. Open each puff and
fill with the creme filling. Drizzell puffs with melted chocolate.
WHITE
CHOCOLATE BROWNIES
1 C unsalted butter
10 oz. white chocolate broken in pieces (I always use Lindt)
1 C sugar
4 teaspoons vanilla
4 large eggs
2 C flour
1 C coarsely chopped macadamia nuts
Preheat oven to 325 F. Line a 13 x 9 x2 pan with foil, including sides and
lightly grease.
Melt butter and chocolate in microwave or double boiler over low heat
until mixture is smooth, stirring often. Remove from heat and stir in
sugar and vanilla.
Beat eggs lightly and add to chocolate mixture. Stir well. (Mixture may
appear curdled, but that's ok.) Add flour and nuts and stir just to
combine. Transfer batter to pan and bake 30 - 35 minutes or until pale
golden.
Cool completely and left out of pan with foil; peel away foil and cut into
squares. |
