|
| |
| |
| Place pudding mix in medium size saucepan; beat in egg yolks and milk. Cook, following label directions. Pour into a medium size
bowl. Chill. Separate crescent roll dough into 4 rectangles; pinch together at perforations. Place rectangles on a large
cookie sheet. Bake at 375 for 13 min or until puffed and lightly golden; remove to wire racks; cool completely. Trim edges of rectangles to straighten,
then cut each into three 2" wide pieces with a sharp knife; split each piece to make 2 thin layers. Beat cream until stiff. Fold into chilled
pudding. Spread on 16 of the rectangles, stack in pairs; top with a plain rectangle. Place on a wire rack set over waxed paper. Blend
confectioners sugar and water until smooth in small bowl. Spoon over rectangles to glaze lightly. Snip a small hole in one corner of
envelope of chocolate. Drizzle in parallel lines over glaze. Using a wooden pick, draw across lines to pull chocolate to make tiny
squares. Chill. |
| Sugar | 1 |
| c sifted confectioners |
| Chocolate | 1 |
| oz envelope liquid unsweetened |
|
Oranges
w Rosemary Honey |
Serves |
4 |
|
Peel
oranges, exposing flesh. Cut crosswise into 1/4" thick slices and
arrange on serving platter. Bring remaining ingredients just to a simmer
in small saucepan over moderately low heat, stirring. Remove from heat
and let steep, covered, 15 min. Immediately pour honey through a fine
sieve into a cup, discarding solids and drizzle over oranges. |
|
Rosemary |
0.75 |
|
finely
chopped fresh |
|
Peach,
Berries and Raspberry Sauce |
Serves |
4 |
|
Plunge peaches
into boiling water; remove them and slip off their skins. Place in
saucepan large enough to hold them in one layer. Cover w lemon juice,
white wine, .5c sugar and cardamom, adding water if necessary. Poach for
10 min, turning frequently. Drain, reserving liquid. Boil liquid down to
.5 c. Cook raspberries w .5 c sugar in liquid for 5 min. Puree in food
processor and strain through sieve. Place a pool of sauce on each of 4
plates. Put peach in middle and arrange fresh berries around. Garnish w
sprig of mint |
|
Lemon Juice,
Fresh |
of one half
lemon |
|
Cardamom |
2 |
|
tsp seeds, tied
in cheesecloth |
|
Berries,
Raspberries |
0.5 |
|
pint |
|
Peaches
Rolled w Pecans & Brown Sugar |
Serves |
6 |
|
Preheat oven to
350. In small baking pan, toast pecans for 8-10 min or until golden. Set
aside to cool. Transfer nuts to a food processor; add sugar and process
until finely ground but not pasty. Transfer pecan-brown sugar mix to
plate. In a large pot of boiling water, blanch the peaches for 30 seconds.
Remove w a slotted spoon and plunge into cold water. Drain well. Peel,
halve, and pit the peaches. Place in a medium, non reactive bowl, add
lemon juice and toss well. Roll each peach half in nut mix until evenly
coated. Place each half on a desert plate, rounded side up. Garnish w a
dollop of crème fraiche or whipped cream and a mint sprig. |
|
Nuts, Pecans |
0.5 |
|
c halves (2 oz) |
|
Crème Fraiche |
or whipped cream |
Pear, Baked Caramel w Berry Sauce
Serves 6
Sprinkle 1 c sugar in a large, heavy skillet. Cook over medium heat, stirring
constantly w wooden spoon, until sugar melts and turns light brown. Quickly pour hot caramel evenly into 6 (4 oz) ramekins, tilting each to coat; set aside. Peel, core, and chop pears. Combine pear, remaining 1/2 c sugar, vanilla, lemon rind, and salt in medium saucepan. Cook over medium heat 40 min or until pear is very tender. Remove from heat, and let cool 5 min. Stir in butter, flour, and eggs. Spoon pear mix evenly into ramekins, pressing down lightly. Place ramekins in a 13x9 inch pan. Add hot water to a depth of 1".
Bake at 350 for 30-35 min or until a knife comes clean. Drizzle Raspberry Sauce onto individual dessert
plates; loosen edges of pear caramels w knife, and invert onto plates. (Note: to make ahead, cool ramekins to room temp, cover and chill. Remove from frig; let stand 30 min. Bake at 350 for 10 min.
|
Ingredient |
Quantity |
Comments |
|
Sugar |
1.5 |
c |
|
Pears |
4 |
firm, ripe Bosc |
|
Vanilla |
0.5 |
tsp |
|
Lemon Zest |
2 |
tsp |
|
Salt |
0.25 |
tsp |
|
Butter |
0.5 |
c unsalted |
|
Flour |
1 |
T |
|
Egg |
2 |
large, lightly beaten |
Pear
& Star Anise Cobbler Serves
8
|
Peel
pears, core and cut into vertical quarters. Toss w lemon juice.
Set aside. In large saucepan, bring water, 1 c sugar, vanilla
bean, star anise, bay leaves, and lemon peel to boil, stirring
constantly until sugar is dissolved. Reduce heat and gently
simmer for 10 min. Add pears, cover and simmer of 10 min more,
gently stirring every 2 min to ensure even cooking. Remove from
heat, remove pears, cover and strain syrup. When cool, place
pears and syrup in 8x12 inch or 10 x 10 inch baking pan. Preheat
oven to 375. In bowl, whisk together flour, sugar, baking powder
and salt. Using a pastry blender or 2 knives, cut the butter
into the dry ingredients until the mixture resembles coarse
cornmeal. Add the cream and vanilla, mixing with a wooden spoon
or rubber spatula until dough comes together. Gently knead the
dough. Place on a floured work surface and roll out to 1/4 inch.
Cut dough into 2 inch circles and place on top of fruit. Brush
dough w melted butter. Bake 40 min or until golden brown. Serve
warm w whipped cream or ice cream. |
|
Pears |
9 |
|
firmly
ripe Bartletts |
|
Lemon
Juice, Fresh |
1 |
|
lemon |
|
Vanilla |
1 |
|
bean,
cut In half |
|
Lemon
Zest |
2 |
|
strips
3" x 1/2" |
|
Butter |
6 |
|
T cold
unsalted, cubed |
Pears Baked w
Roquefort Serves
4
|
Preheat oven to
375. Combine walnuts, cheese, and lemon juice in bowl, mashing together to
make a paste. Peel, halve and core the pears. Stuff cavities w mix,
mounding slightly. Place pears in shallow baking dish and pour wine
around. Bake about 30 min, until tender. Allow to cool 20 min before
serving. |
|
Nuts, Walnuts |
0.25 |
|
c ground |
|
Cheese,
Roquefort |
4 |
|
T, at room temp |
|
Pears |
4 |
|
ripe, but firm
Bartletts |
|
Mix almonds,
butter and almond extract. Put pears into baking dish. Put filling in
cavity. Pour sherry over and bake at 350 for 30 min. Serve hot or cold. |
|
Nuts, Almonds,
chopped |
0.25 |
|
c |
|
Pears,
Poached w Mascarpone |
Serves |
6 |
|
Combine wine,
water, sugar and cinnamon in deep nonreactive saucepan. Bring to a boil
and simmer 5 min. Add pears and simmer 15 min, until just tender. Remove
pears, draining them well, and place in bowl. Boil down liquid until it is
reduced to 2 c and has become syrupy. Remove cinnamon stick. Pour liquid
over pears and refrigerate at least 4 hours or overnight. To serve, place
each pear standing up in a deep dish or goblet. Pour some of the liquid
over each. Stir the mascarpone to smooth it, then spoon a generous dollop
on top of each pear. Dust w sifted cocoa and serve. |
|
Pears |
6 |
|
ripe, firm,
peeled and cored, but whole |
|
Adjust oven rack
to lower-middle position, place baking sheet or broiler pan bottom on
rack, and heat oven to 500. Peel and halve each pear lengthwise. Remove
center with melon baller. Set each half, cut side down, and slice
lengthwise into fifths. Toss w butter;; add sugar and toss again to
combine. Spread in single layer on preheated baking sheet, making sure
each slice lies flat on surface. Roast until browned on bottom, about 10
minutes. Flip and roast until tender and deep golden brown, about 5 min.
more. |
|
Pears |
4 |
|
firm Anjou or
Bartlett (2 lb) |
|
Butter |
1 |
|
T unsalted,
melted |
|
Petit Pot au
Chocolat Le Cirque |
Serves |
12 |
|
Preheat oven to
300. In heavy saucepan, heat milk to simmering and stir in cocoa,
chocolate and 1/2 of the sugar. Simmer, stirring, until chocolate is
completely melted. In separate bowl, whisk together yolks, white and
remaining sugar. Pour into milk mix in a thin stream; stir to combine.
Pour into 12 small ramekins and place in hot water bath. Cover loosely w
foil or baking sheet. Bake 30-45 min until custard is thickened but not
too firm. Cool slightly before serving, or chill completely. |
Pineapple, Sautéed w Rum Sauce
Serves 4
Cut up pineapple into bite-sized chunks. Heat 1/2 tsp butter in 12" heavy
skillet over Moderate heat until just melted, then add walnuts and cook,
stirring, until a shade darker, about 2 min. Transfer walnuts w a slotted spoon
to paper towels to drain and wipe skillet clean. Heat 1T butter in skillet over
moderately high heat until foam subsides, then sauté one third of pineapple,
turning over occasionally, until golden, 4-5 min. Transfer to a platter. Sauté
remaining pineapple in2 batches in same manner, using 1 T butter per batch and
transferring to platter. While last batch of pineapple cooks, heat sugar, rum,
and remaining 2 T butter in small saucepan over moderately low heat, stirring,
until sugar is dissolved, about 2 min. Remove from heat. Serve pineapple w sauce
spooned on top and sprinkled w nuts.
|
Ingredient |
Quantity |
Comments |
|
Pineapple |
1 |
extra sweet |
|
Butter |
5.5 |
T unsalted |
|
Nuts, Walnuts |
0.5 |
c (2 oz) |
|
Brown Sugar |
0.25 |
c |
|
Alcohol, Rum |
2 |
T dark |
Profiteroles
Serves 8
|
Preheat oven to
400. Line large, heavy baking sheet w parchment. Combine 3/4 c water,
butter, sugar and salt in heavy medium saucepan. Bring to boil, stirring
until butter melts. Add flour and stir over medium heat until dough pulls
away from sides of pan and forms ball, about 2 min. Cool 10 min. Using
electric mixer, beat 3 eggs into dough, one at a time. Spoon onto baking
sheet, 2" apart (16 mounds). Beat remaining egg in small bowl. Brush
over dough mounds (do not drip onto sheet). Bake 20 min. Reduce oven to
350. Bake until golden brown, about 10 min. Pierce side of each to allow
steam to escape. Bake 5 min longer; transfer to racks and cool completely.
May be made 1 week ahead and frozen. Thaw before filling. (One serving
idea: Cut crosswise and fill w peppermint ice cream--top w warm chocolate
sauce) |
|
Butter |
6 |
|
T unsalted, cut
in .5"pieces |
|