|
| |
| Sift dry ingredients together. Pour over apples. Mix in egg, butter, vanilla, nuts and dates. Pour into 8" buttered pan and bake 40 mint 400. |
|
Imperial
Coconut Flan |
Serves |
6 |
|
Preheat
oven to 450. Add grated coconut to coconut water and boil 5 minutes,
stirring constantly. Add condensed milk and continue cooking 5 min. Set
aside to cool. Beat the egg yolks together until they are creamy and
stir well into coconut
mix. Beat whites until frothy, add pinch of salt and continue beating
until stiff. Fold them into the mix. Pour into
prepared flan mold coated w caramel. Cover w well-greased lid and place
into a water bath. Cook on lowest shelf of oven 1.5 hours, then test to
see if it's don. Cool and unmold. |
|
Milk,
Sweetened Condensed |
1 |
|
c |
|
Coconut |
2.25 |
|
c
unsweetened |
|
Coconut
water |
from
1 small coconut |
Lemon-Basil Granita Serves
6-8
In medium saucepan, heat water and sugar over medium heat until the sugar dissolves. Add basil and bring to boil. Remove from heat, cover and steep 30 min, taste for flavor. Remove basil and let mix cool completely. Stir in lemon juice, then freeze in ice cube trays till solid. When ready to serve, process until mix forms coarse crystals.
|
Ingredient |
Quantity |
Comments |
|
Water |
4.5 |
c |
|
Sugar |
1.5 |
c |
|
Basil |
1.5 |
c "Dark Opal" |
|
Lemon Juice, Fresh |
3 |
c |
Lemon Curd Serves
4
| Cream butter and gradually beat in sugar. Beat eggs into mixture, then add lemon juice and zest. Cook, stirring, over low heat until mix
thickens. This must be cooked over low heat and stirred constantly to keep it from curdling. If desired, use a double boiler. Serve hot
or cold, or use as dessert filling. |
| Lemon Juice, Fresh | from 2 lemons |
|
Boil sugars,
water, and star anise, stirring, until sugars are dissolved. Pour syrup
through a fine sieve into a bowl, discarding solids. Cool. Stir in lime
juice. Freeze in a 13x9x2 inch glass dish, stirring occasionally w fork,
until frozen and granular, about 6 hours. Serve plain or over watermelon. |
|
Dissolve Jell-O
in .75 c hot water. Add sugar; stir to dissolve. Stir in lemon juice,
zest, and buttermilk. Freeze firm. Break in chunks; beat w mixer till
smooth. Fold in stiff beaten egg white. Freeze firm. |
|
Combine sugar,
anise and 2/3 c water and cook, stirring, over medium high heat until
sugar is dissolved. Remove from the heat just before the mix comes to a
boil. Chill until cold. Combine lime juice and sugar syrup and blend well.
Pour into covered container and freeze. Transfer to container of food
processor and puree until smooth and frothy. Add egg white and gin and
blend again. Return to freezer. Decorate w lime shreds if desired. (Can be
served in lime cups) |
|
Heat
oven to 375. Combine 1 c flour, brown sugar, cinnamon, salt & oats.
Add butter and mix until it clumps. Refrigerate until ready to use. To
fruit add 1.5T flour, granulated sugar, & lime juice & toss. Put
fruit in baking dish. Distribute topping over. Bake until golden, about
50 min. |
|
Butter |
10 |
|
T
cold, cut in small pieces |
|
Preheat
broiler. Wash and dry mangoes. Remove 2 flat sides of each mango w a
sharp knife, cutting lengthwise alongside pit and cutting as close to
pit as possible so that mango flesh is in 2 large pieces (reserve
remaining fruit for another use). Make a crosshatch pattern w a small
sharp knife, cutting across fruit down to skin at 1/2" intervals
and being careful not to pierce through. Grasp fruit at both ends
and turn inside out to make flesh side convex. Arrange fruit, skin side
down, in a large shallow baking pan lined w foil and sprinkle evenly w
4T turbinado sugar (total). Broil 5 inches from heat until fruit is
golden brown (it will not brown evenly), about 5 min. Arrange on large
platter. Cook rum w remaining sugar in a small saucepan over moderately
low heat, then carefully ignite rum w a kitchen match and pour, |
|
Mango |
4 |
|
1-lb
firm-ripe mangoes |
|
Sugar |
6 |
|
T
turbinado (eg Sugar in the Raw) |
|
Melon Ice
Cream w Fresh Blueberries |
Serves |
|
Puree melon meat
in blender. It should form a liquid w about the thickness of half and
half. Beat eggs and sugar together until thick and creamy, then stir in
cream and melon. Mix thoroughly. Chill. Process in an ice cream maker
according to manufacturer's instructions. Freeze 1-2 hours before serving.
To serve, place a scoop of ice cream in each bowl, squeeze a few drops of
lime juice on and scatter w blueberries. |
|
Melon |
2 |
|
-3 c very ripe
meat |
|
Berries,
Blueberries |
2 |
|
c, lightly
dusted w sugar |
| Up to 5 days ahead or early on serving day: Preheat oven to 200. Have egg whites at room temp. In small bowl, beat whites until frothy;
add cream of tartar. Continue beating at high until whites form soft peaks. Do not scrape sides. Start adding sugar, 2T at a time,
beating at high after each addition for about 2 min or until sugar is dissolved. To test, rub meringue between fingers. It takes about 12
min to beat in all the sugar. Add vanilla and continue beating until meringue looks glossy and "moist" and stands in very stiff peaks that
do not curl when beaters are removed. Onto greased, large cookie sheet, spoon meringue into 6 mounds, evenly spaced. Using spoon,
spread each mound into a 4" circle, pushing some toward sides to form a nest shape. Bake 3.5 hours. Remove from oven and cool
completely. Loosely wrap each with waxed paper at room temp. |
| Line the bottom & sides of an oiled 8 inch square baking dish w plastic wrap, smoothing out wrinkles. Sprinkle gelatin over .75 c
water in 2 quart saucepan and let stand a minute to soften. Heat over low heat, stirring occasionally, until gelatin is dissolved. Stir in rum,
sugar and mint, then simmer, stirring occasionally, 5 min. Remove and let stand, uncovered, while mint steeps, 20 min. Stir in lime
juice and remaining cup water, then pour through fine sieve into baking dish and chill, covered, until firm, at least 8 hours. While
chilling, halve limes lengthwise and scoop out all flesh. Chill lime bowls, wrapped in plastic wrap. Place a cutting board over baking
dish and invert jelly onto board. Peel off plastic wrap and cut jelly into .5 inch cubes. Spoon into lime bowls. |
|