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. |
