With the weather being so hot and humid lately, I thought it the perfect time to have a nice and light citrus dessert as opposed to a heavy pound cake or chocolate pie. This is one of the earliest desserts I can remember making. I first made them for a dinner party my Nan had for her neighbors. She made a cake and I made these. Since then, she is always asking me to make these. Everyone loved these and asked for the recipe. I am not a big chocolate person. If there is a choice between something chocolate and something citrus, I would go for the citrus. The wonderful thing about this is that you can use and citrus flavor you want. It is not strictly for any one flavor. They are so simple yet so good. All you do is blind bake some tart shells. Then, make a mixture of a citrus curd of your choice, yogurt, and powdered sugar. Once the shells cool completely, simply fill them with the citrus mixture and top with whipped cream. They are meant to be served chilled, I wouldn't leave them at room temperature for too long. They are great during the summer for a picnic or pool party. I prefer them year round due to them being so simple to make. These can be found on page 62 of my cookbook above. Bon Appetit!
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If you are in need of a quick dessert, here is a great option. These only take a few minutes to assemble and a few minutes to harden. You are basically taking tempered chocolate and coating anything you want in it. This is really an all purpose recipe and it is meant for the person who is making it to open his mind and be as imaginative as he or she wants. You are only limited to your imagination and creativity. The recipe involves a mixture of both milk and white chocolate. You use the microwave to temper it. You microwave it for 30 seconds, stir, and keep doing that in 30 second intervals until the chocolate is almost melted. Then when it is almost completely melted you add a little more chocolate and stir. This brings down the temperature and allows for it to harden once it is applied to the thing you are coating it in. If you were to just blindly melt it it will turn gray and not harden. The classic marriage is chocolate and strawberries. But I like to do dried fruits such as apricots and pineapple, as well as fresh fruit like apples and Maraschino Cherries on the stem. Some unlikely pairings include salted pretzels and Potato chips. Definitely try the chips. There is something quite satisfying about the combination of the salty chips and pretzels with the sweetness of the chocolate. Like I said you are only limited to your own imagination. This is a great option for a fun dessert to have with a glass of wine after dinner or if you want to involve your guests in the making of it, you can have them make their own. The recipe for this can be found on page 70 of my cookbook above or download the recipe below! Bon Appetit!
I stumbled upon this recipe in the October 2014 issue of Food Network Magazine. It was in a section with about 25 ways to use apples. I got to thinking, this would be a great idea. It also helped that my mom was given about 50 apples by our neighbor. So, it was a perfect excuse to try a new recipe. I did however tweak it a bit. For example, the recip doesn't call for cinnamon, but I am partial to cinnamon. There is also no flavoring to the meringue, so I added vanilla. I did however put a little too much meringue, but its all going to the same place. I had it for dessert last night. It was delicious. I highly recommend it. I also think I will give it to my baking instructor, Debbie to try it. Bon Appetit!
I am a Lemon Lover! Whether it is a roast chicken with Lemon and garlic or a Lemon Meringue Pie. It doesn't make a difference to me, they are all delicious. When it comes to sweet dishes, one of the most versatile ingredients you can keep in the refrigerator is Lemon Curd. It is a sort of custard that is made with eggs and lemons and sugar. It can be used as a tart or pie filling. You can fold it into whipped cream or made into a mousse. It has dozens of uses. You make it by peeling the zest off of a few lemons and mix it in a food processor with sugar until it is processed with the sugar. You then cream that sugar mixture with room temperature butter until combined. You then, juice the lemons and mix that with the butter-sugar mixture. It will look curdled but that is the way it is suppose to look. You then cook it in a saucepan over low heat, stirring constantly until thickened, about ten minutes. You then cool and refrigerate it. It has no preservatives, so it is best to use it quickly. It is simply delicious. I personally like spooning a bit over some vanilla ice cream. This recipe below is Ina Garten's recipe. It is the easiest recipe I have found! Bon Appetit!
On such a wonderful sunny day with a nice breeze, what could be better than a good Ploughman's Lunch. Its good in a nice corner of a London park or right in your back yard right here in the good old USA. This dish is a traditional composed meal that was taken into the fields of the hard working ploughmen. It was a quick bite to have on the go. It is just a mixture of meats, breads, fruits and or vegetables. This is served with a variety of condiments. I will give you a list of all the different items for a great Ploughman's Lunch.
The great thing about this is you don't have to have everything on the list. You can have just an apple and some cheese and bread, or whatever you happen to have in your fridge. For a complete recipe, click on the picture below. Bon Appetit! As many of my friends can attest, I am a huge fan of the Arnold Palmer drink. Invented by the famous golfer himself, it is probably the simplest drink...Iced Tea and Lemonade. I have recently found the next incarnation of the drink. The Arnold Palmer Cake. I found this recipe on Yahoo. It is delicious. I highly recommend it for anyone who is a fan of the drink. Like the article says, it is probably the Summeriest thing ever. Click on the button below for the recipe.
This is by far one of the most delicious and guilty pleasured desserts I have ever consumed. This is my weapon to ward off those people who say the dreaded words..."I am on a diet!" What the British call "pudding", we call a cake. This is a Sticky Toffee Date Pudding. It is a very moist cake filled with dates, and it is en-robed in a sweet toffee caramel sauce. The recipe makes a small 8x8 cake,but it is so rich you will understand why. I highly recommend this recipe unless you are extremely sensitive to high sugar volume desserts. One bite and you shall be in heaven. Click on the link below for the recipe! Then go and make it as fast as possible. Trust me, you will be making it for the rest of your life! I don't have to say "enjoy" because I know you shall. Cheers!
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