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KRISTIN'S TRIFLE: A WHITE CHOCOLATE NET DREAM
1 recipe White Chocolate Custard
16 oz. ready made pound cake
1 (10 oz.) can black cherry fruit spread
1/2 c. sloe gin
14 oz. pkg. frozen dark sweet cherries
1 (11 oz.) can lychees, drained and rinsed
1 tsp. vanilla
1 c. whipping cream
Stir together well fruit spread and sloe gin. Cut pound cake into small chunks; put half of them into trifle dish. Spoon half the fruit spread mixture over them. Cut the lychees into quarters and layer on half of them, along with half the cherries. Spoon half the custard over all. Repeat layers. Refrigerate at least six hours. Before serving, whip the cream with the vanilla and smooth it over the top. Makes enough for a party.
White Chocolate Custard:
1/2 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
4 c. milk
4 egg
6 oz. white chocolate, chopped
2 tsp. vanilla
Sift together sugar, cornstarch and salt; gradually stir in milk. Cook over medium heat, stirring constantly with a wire whisk, until mixture thickens and boils, about one minute. Remove from heat. Stir about 1/2 cup of hot mixture into beaten egg yolks; slowly stir this back in to the hot milk mixture, stirring constantly, so it doesn't lump. Cook, stirring constantly, until custard boils.
Remove from heat and stir in white chocolate and vanilla, stirring until smooth. Cool completely before using. (Plastic wrap, placed directly on the surface, will prevent a skin from forming.)
TIRAMISU WITHOUT REMORSE
1 c. nonfat cottage cheese
1 c. nonfat sour cream
8 oz. nonfat vanilla yogurt
8 oz. nonfat cream cheese
½ c. sugar
2 T rum
1 ¼ c. very strong hot coffee
1 recipe BISCOTTI (below)
Beat together first six ingredients until smooth.
Dip biscotti slices into hot coffee and place in the bottom of a 9" dish. Spread half the cheese mixture over the biscotti; repeat the layers.
If your dish doesn't have a lid, place toothpicks about the perimeter and center, then cover carefully with plastic wrap. Refrigerate overnight.
BISCOTTI:
½ c. sugar
3 T canola oil
1 egg
1 egg white
2 tsp. orange peel
1 tsp. almond extract
1 ¾ -- 2 c. flour
¾ tsp. baking powder
Combine first six ingredients and beat until well blended. Combine ¾ cup flour and baking powder; beat into egg mixture, adding enough of the remaining flour to make a soft dough.
Turn out onto a floured board, divide in half, and shape into two 12" rolls. Spray a cookie sheet with Pam, arrange the two rolls on it, and flatten them to 1 ½ inches high.
Bake at 325F for 25 minutes, or until they test done. Cool on a rack, then slice ½" thick. Makes 40.
PUMPKIN ICE CREAM PIE
Crust:
1 stick butter
1 c. flour
1/4 c. chopped nuts
Mix and press in bottom of 9 x 9" pan. Bake at 300F for 25 minutes. Cool completely.
Filling:
1 pt. vanilla ice cream
1 (1 lb.) can pumpkin
1 3/4 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1 tsp. vanilla
1 c. whipping cream
Sweetened whipped cream
1 c. slivered almonds
Spread softened ice cream over cooled crust. Freeze until firm. Mix pumpkin with 1 1/2 cups of the sugar, salt, spices, and vanilla. Whip cream until stiff and fold into pumpkin mixture. Spoon mixture over ice cream. Cover with foil and freeze until firm ( 4 - 5 hours). Meanwhile, combine almonds with remaining 1/4 cup sugar in a small skillet. Stir over low heat until sugar begins to color. Remove from heat as soon as almonds are caramel colored. Spread on wax paper to cool. Crush almonds with rolling pin between sheets of wax paper. When ready to serve, top pie with whipped cream and sprinkle with crushed caramelized almonds.
BIG, BEAUTIFUL APRICOPT TRIFLE PARFAITS
1 (14 oz) can sweetened condensed milk
6 oz cream cheese, softened
¾ c nonfat sour cream
¾ c plain yogurt
¼ c apricot preserves
3 T lemon juice
4 c coarsely crumbled cake or cookies
4 c fresh fruit, cut up
chopped nuts, for garnish
Beat the cream cheese until fluffy, then add the condensed milk, beating until smooth. On low speed, mix in the sour cream, yogurt, preserves and lemon juice, beating just until smooth. Refrigerate several hours until thickened. You will need eight parfait or other tall, clear glasses for the best effect. In the bottom of each, put about ¼ cup crumbled cake. Put ¼ cup fruit over this, then ¼ cup of the cream cheese mixture. Repeat the layers. Top with chopped nuts and a piece of fruit.
RED & WHITE SWIRL CHEESECAKE
CRUST:
1 (9 oz) pkg plain wafer cookies
¼ c sliced almonds, toasted
4 T butter; melted
2 T sugar
Whirl the wafers and the nuts in the food processor until fine crumbs form (you should have about 1 ¼ c crumbs). Mix in the sugar, and dump into a 9" springform pan, and work in the butter by hand, pressing the mixture onto the bottom of the pan.
FILLING:
1 (12 oz) pkg frozen raspberries, thawed
4 tsp cornstarch
6 oz white chocolate, chopped
32 oz cream cheese, softened
¾ c sugar
4 eggs
½ tsp almond extract
2 T raspberry liqueur
whipped cream, lemon slices and raspberries for garnish
Puree the raspberries and press through a fine sieve to remove seeds. Stir the cornstarch into the pureed raspberries; cook over medium heat, stirring constantly, until mixture boils and thickens; boil 1 minute; cool. Heat the white chocolate in a double boiler until melted and smooth. Cool slightly. Beat the cream cheese and sugar just until smooth; add melted white chocolate, eggs and almond extract, beating only until blended. Remove 1 cup of the cream-cheese mixture to a small bowl. Reserve 2 tablespoons of the pureed raspberry mixture, and stir the rest, along with the raspberry liqueur, into the cheese mixture in the small bowl. Pour half of the plain cream-cheese mixture into the springform pan; drop half of the raspberry cheese mixture by spoonfuls on top. Swirl a knife through this to get a marbled effect. Repeat this operation with the remaining mixtures. Bake 10 minutes at 450F, then reduce heat to 250F; bake 30 to 35 minutes longer, until the center is just barely firm. Cool in the pan on a wire rack. Cover and refrigerate at least 4 hours. Remove the pan sides; spread the reserved raspberry mixture around the side of the cheesecake, and press the remaining almonds onto it. Garnish with whipped cream, lemon slices and raspberries. Makes 16 servings
SACKS OF GOLD
FILLING:
1/3 c sugar
2 T cornstarch
3 egg yolks
1 c hot milk
2 T Grand Marnier
1/2 tsp almond extract
Whisk together the sugar and cornstarch; whisk in the egg yolks until smooth. Slowly whisk in the hot milk. Cook over medium heat, whisking constantly, until very thick and smooth, 6 - 8 minutes; do not let the mixture boil. Remove from heat and stir in the flavorings. Refrigerate, covered with plastic wrap, until cold, about 2 hours.
CASINGS
12 sheets frozen phyllo dough, thawed according to package directions
¾ c butter, melted
¼ c sugar
Stack the phyllo sheets on top of each other, long sides facing you. Cut in thirds vertically and in half crosswise, cutting through all 12 sheets. Cover with a slightly damp towel to prevent drying out. Place 1 rectangle of phyllo on your work surface with short side facing you. Brush lightly with melted butter. Sprinkle lightly with sugar. Place another rectangle on top diagonally, so centers line up. Brush with butter; sprinkle with sugar. Place a third rectangle on the second, centered, but diagonally facing the opposite direction. Brush with butter. Place 2 level teaspoons of filling in center. Gather phyllo together to enclose the filling completely; pinch excess dough together to form a sack. Brush bottom and sides of sack with butter. Repeat to make 24 purses. Place 1 inch apart on cookie sheets. Freeze completely, about 3 hours. Bake frozen, on the bottom oven rack: 375F, r 12 minutes or until golden brown and heated through. Let cool 5 minutes.
STRAWBERRY SAUCE:
2 (10 oz) pkgs frozen strawberries in syrup, thawed
1 tsp grated orange rind
¼ c orange juice
orange slices, for garnish
Drain 1 package of the strawberries, discarding liquid. Put the strawberries, drained and undrained, in the food processor and whirl until smooth. Add the orange rind and juice. Whirl to combine. Refrigerate until serving.
To serve, puddle some sauce on each dessert plate, place 3 sacks on each plate, and garnish with orange slices Makes 8 servings.
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