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DESSERTS
The Desserts on This Page have Alcohol in them
Bourbon Balls** 2 cups (500 ml) fine vanilla wafer or Graham cracker crumbs 1 cup (250 ml) powdered (confectioner's) sugar 1 cup (250 ml) finely ground pecans or walnuts 3 Tbs (45 ml) cocoa powder 3 Tbs (45 ml) light or dark corn syrup 1/4 cup (60 ml) bourbon, rum, or any whisky 1/4 tsp (1 ml) cinnamon 1/4 tsp (1 ml) ground nutmeg Cocoa and/or powdered sugar for coating Combine the crumbs, sugar, nuts, cocoa, corn syrup, bourbon, cinnamon, and nutmeg in a mixing bowl and combine thoroughly. Roll into balls about 1 inch (2.5 cm) in diameter and roll in cocoa powder or powdered sugar to coat the outside. Store in an airtight container for at least one week, and up to three weeks. Makes about 30 balls. ***************************************************************** Tiramisu Italiano** 7 egg yolks 1/2 cup sugar 1/3 cup sweet marsala, plus 2 tablespoons 8 ounces mascarpone, softened to room temperature 1 cup heavy cream 1 cup brewed espresso coffee 1 ounce dark chocolate 1/4 cup rum 1 teaspoon natural vanilla extract 48 ladyfingers 1/4 cup unsweetened cocoa powder Cream together egg yolks and sugar in a heatproof bowl set over a pot of simmering water. Add 1/3 cup of the marsala and continue to whisk until mixture is thick and doubled in volume. Remove from heat. Stir in the mascarpone until completely blended. In a chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture, to lighten. In a small saucepan, combine espresso, chocolate, rum, vanilla, and remaining 2 tablespoons marsala. Heat gently, and stir to dissolve the chocolate. Then, chill the mixture to cool it down, about 15 minutes. Quickly dip each ladyfinger in the chilled coffee mixture and arrange in a single layer on a 9 by 13-inch glass baking pan. Do not soak the cookies or they will become too moist. Spread 1/2 the mascarpone cream evenly with a spatula on top of the dipped ladyfingers. Repeat with a second layer of dipped ladyfingers and remaining mascarpone cream. Sprinkle top with cocoa powder. Refrigerate for 2 hours before serving. 8 servings ******************************************************************** Syllabub** 2 C white wine (works with the non-alcoholic varieties too!) 3 C Milk 5 Tbs grated lemon rind (grate it fresh, it's better) 2 C light cream 1/3 C lemon juice 4 egg whites 1 1/2 C sugar Nutmeg (garnish) Combine wine, lemon rind and juice. Stir in 1 C of the sugar and let it stand until the sugar dissolves. Combine milk and cream in large bowl and add wine mixture. Beat with egg beaters until frothy. Beat egg whites till stiff and add remaining sugar a little bit at the time until you get peaks. Pour the wine mixture into a punch bowl or into dessert glasses, top with egg whites and sprinkle nutmeg for garnish. (hint: make this ahead of time and put it into the fridge before your big Christmas meal, then when dessert time comes, it's all ready to go). ********************************************************************* Christmas Bananas Foster Rum Pudding** 3-1/2 Tbs. all-purpose flour 1-1/3 cups sugar Dash of salt 3 egg yolks 3 cups milk 1 tsp. vanilla extract 1/2 cup butter or margarine 1/2 cup firmly packed brown sugar 1 tsp. ground cinnamon 6 bananas, split and quartered 2 Tbs Creme de Banane liqueur or 2 Tbs. banana extract 1/2 cup light rum 1- 12 oz. package vanilla wafers 1 cup whipping cream 1/2 cup sifted confectioners' sugar 2 Tbs. rum Combine flour, sugar and salt in a heavy saucepan. Beat egg yolks; combine egg yolks and milk, mixing well. Stir in dry ingredients; cook over medium heat, stirring constantly until smooth and thickened. Remove from heat. Stir in vanilla. Melt butter in a large skillet; add brown sugar and cinnamon. Cook over medium heat until mixture is bubbly. Add bananas; heat for 2 to 3 minutes, basting constantly with syrup. Stir in banana extract or liqueur. Put rum in a small saucepan and heat. Remove from heat, ignite with a long match, and pour over bananas. Baste bananas with sauce until flames die down. Beat whipping cream until foamy; gradually add confectioners' sugar until soft peaks form. Beat in rum. Layer one third of wafers in a 3 qt. baking dish. Cover wafers with 1/3 of banana mixture. Pour 1/3 of custard over bananas. Repeat layers twice. Cover with whipped cream. Serves eight. ************************************************************* PUMPKIN CHEESE CAKE** 3/4 Cup Graham Crackers; crushed 3 Tbs Butter; melted 1 tsp Cinnamon 2 Tbs Brown Sugar 2 Pounds Cream Cheese; Softened 1 C +2 Tbs Sugar 5 Eggs 1/4 Cup Flour 1 Cup Lb Can Pumpkin Puree 2 tsp Pumpkin Pie Spice 2 Tbs Rum 1 Cup Whipping Cream 2 Tbs Sugar 1 Tbs Rum Grease spring-form pan. Mix together first 4 ingredients; press into bottom of pan; set aside. Cream cheese `til fluffy. Gradually add sugar & eggs one at a time, beating after each addition. Gradually add flour mixed with spices, pumpkin & rum. Pour into crust. Bake at 350 for 1 hour 45 minutes. When cooled cover top with whipped cream sweetened with 2 Tbs sugar & 1 Tbs rum. Serves 12 *************************************************************** Souffle Grand Marnier** 8 egg yolks 3/4 cup (180 ml) sugar 1/2 cup Grand Marnier or liqueur of your choice 10 egg whites Butter and sugar to coat the baking dish Beat the egg yolks and sugar in a pan held over (not in) a pan of boiling water until they form a wide ribbon when a wooden spoon is inserted and lifted. Remove from the heat and stir in the liqueur. Beat the egg whites until stiff and gently fold into the egg yolk mixture. Coat the inside of an 8 inch (20 cm) souffle dish or straight-sided baking dish with butter and sugar. Transfer the egg mixture to the baking dish and bake in a preheated 400F (200C) oven for 12 to 15 minutes, until firm. Serve immediately. Serves 4 to 6. **************************************************************** Holiday Peaches** 3 eggs 21 tbs. granulated sugar (additional sugar needed later on) 3/4 cup melted Crisco or sweet butter extracts, (vanilla, lemon, butter, anise) a tsp. of each 1 cup milk 4 tsp. baking powder flour Marsala or Vermouth Baking Cocoa with a tsp. of sugar (Nutella, is another product to use for filling.) Beat sugar, eggs, and butter together until the eggs are doubled and foamy. Add milk, extracts and baking power. Again beat well. Now start to add flour to make batter thick........but not too thick. (It is better to have a softer type of batter) If you must, use oil in the palm of your hands to better shape . Form round balls, no bigger than a meatball. Place each one on a greased cookie sheet, and inch and a half apart. Bake at 325 degrees for about 15 to 20 minutes or until golden brown. When they have cooled down, carve a small piece in the middle of cookie,reserve the crumbs for filling, match the halves to form a peach. Filling Crumbs from the cookies 2-3 tbs. of milk 2 tbs. of baking cocoa, or Nutella Mix the crumbs with the milk and baking cocoa to make the pit in the middle of the peach. Fill each peach with the cocoa filling, and join two halves together. In a separate dish, pour your Marsala or Vermouth, and roll each peach in the liquor. Let it absorb some of the liquid, use your judgement as to how much, and than in another dish prepare additional granulated sugar to roll each peach in, to give it a fussy look. Place aside, and when the whole procedure is completed, take each of the peaches, and re-roll into dry sugar again. Shake excess sugar of giving the peach a real ripe look. Decorate with a green leaf, and present your guest with a great dessert. Makes about a dozen. ************************************************************** Rum Balls** makes 3 dozen (or more if you roll them smaller) 2 1/2 cups finely crushed vanilla wafer cookies 1 teaspoon rum flavoring 1 cup powdered (confectioners) sugar 2 tablespoons powdered cocoa 1/4 cup rum (don't use a cheap brand) 1 cup finely chopped nuts (walnuts or pecans are best) 3 tablespoons light corn syrup Mix together vanilla wafers, powdered sugar, nuts and cocoa. Add light corn syrup, rum and rum flavoring. Mix well with hands and roll into 1 inch balls. Roll in powdered (confectioner) sugar. NOTE: If mixture feels a little dry, add more rum, a little at a time. ************************************************************* Almond Liqueur** 1 cup (250 ml) unsalted almonds, chopped 4 cups (1 L) vodka A 2 inch (5 cm) piece of cinnamon stick 1/3 cup (80 ml) sugar Combine all ingredients in a large bottle or jar and shake thoroughly. Let steep for three to four weeks. Strain through a coffee filter or several layers of cheesecloth and add more sugar if necessary. Makes about 1 quart (1 L). *************************************************************** HOLIDAY CHOCOLATE CREME DE MENTHE CAKE** 1 (2-layer) white cake mix 7 Tbs. Green creme de menthe liqueur 1 (8 oz.) Carton Cool Whip whipped topping, thawed 1 can Hot Fudge topping Make cake according to package directions, except substitute 4 Tbs. Green creme de menthe for the water. Bake according to package directions and cool. Stir fudge topping before using. Frost cooled cake with fudge topping. Let sit for 10 minutes. Stir remaining 3 Tbs. Creme de menthe into Cool Whip and mix well. Use this mixture to frost cake a second time. Refrigerate cake. Yield: 10-12 servings. You may garnish the cake with chocolate leaves or chocolate curls if desired. ****************************************************************************** Brandied Fruit** 2 cups (500 ml) brandy 1 15-oz (425 g) can each of peaches, pineapple, apricots, pears, and plums, drained 1 7-oz (200 g) jar Maraschino cherries, drained 4 cups (1L) sugar Combine the ingredients in a large, sterile glass jar or earthenware crock with a loosely fitting lid. Stir with a wooden spoon every few days, and add a can of drained fruit and a cup of sugar every week. You may also add fresh fruit such as strawberries, cherries, raspberries, gooseberries, peaches, nectarines, apricots, or pineapple, in a ratio of 2 cups (500 ml) fruit to 1 cup (250 ml) sugar. Avoid apples as being too hard, bananas and fresh pears as being too mushy, blackberries as too seedy, and grapes unless they are skinned. ***************************************** Chocolate Truffles** These chocolates are so spectacular, your friends will think you purchased them at the candy shop. 1 cup semisweet chocolate pieces (6 ounces) 1/3 cup butter (no substitutes) 1/4 cup milk 1 large beaten egg yolk 2 Tbs rum, brandy, kirsch, amaretto, hazelnut liqueur, coffee liqueur, praline liqueur, orange liqueur, or orange juice 1- 2 oz melted chocolate (optional) 48 purchased foil candy cups (optional) 1/2 cup finely chopped nuts, candy sprinkles or coconut (optional) 1-2 oz melted white baking pieces (optional) 1. In a microwave-safe 4-cup measure combine chocolate pieces, butter, and milk. Microwave, uncovered, on 100 percent power (high) for 1 to 2-1/2 minutes or until soft enough to stir smooth, stirring once during cooking. 2. Gradually stir about half of the hot mixture into beaten egg yolk. Return to the 4-cup measure. Microwave, uncovered, about 1 minute or until bubbly, stirring after every 30 seconds. 3. Stir in liquor, liqueur, or orange juice. Cover and chill about 1 hour or until mixture is cool, evenly thick, and smooth, stirring occasionally. 4. Beat chocolate mixture with an electric mixer on medium speed about 2 minutes or until slightly fluffy and lighter in color. Cover and chill about 15 minutes or until mixture holds its shape. 5. Drop from a slightly rounded teaspoon measure onto a baking sheet lined with waxed paper. Cover and chill about 30 minutes or until firm. If desired, dip in melted chocolate; place in foil candy cups. Sprinkle with nuts, candy sprinkles, or coconut, or drizzle with melted white baking pieces. Or, instead of dipping, roll balls in nuts, candy sprinkles, or coconut. Makes 48 pieces (about 3/4 pound). Servings: 1 (Santa-sized Serving) Preparation time: 2 hours and 30 minutes ******************************************** Bailey's Bullets** 1 bag of butter cookies or Pecan Sandies ½ cup Bailey's Irish cream (or good cognac) ½ cup Cream 1 cup confections sugar Toppings: 1 cup cocoa powder 1 lb melted semi-sweet chocolate ½ lb white chocolate, grated Crush cookies until a fine powder, mix in the Bailey's and the cream and moisten completely. Form into balls and roll in confectioner's sugar. Refrigerate 30 minutes Top with cocoa powder, semi-sweet chocolate, or grated white chocolate. ************************************************ |
Stained Glass Cranberries** 4 cups fresh cranberries, rinsed, drained-not dry 2 cups sugar 4 TBS brandy Spread berries in single layer in 9x13 glass pan. Sprinkle evenly with sugar. Cover with heavy foil and crimp the edges to seal the pan. Bake at 350 degrees 20 minutes. Very carefully move the casserole back and forth to coat the berries. Return to oven and bake ten more minutes. Again gently move the casserole back and forth. Place on cooling rack and COOL COMPLETELY before uncovering. Stir in brandy then spoon into hot sterilized quart jars. Seal and refrigerate. Store up to one month. Serve in cut glass bowl. Very pretty.. berries have the look of stained glass beads! **************************************************** Easy Christmas Chocolates** This recipe works best using a food processor. 1 stick (4oz; 1/2 cup) butter (not margarine) 2 lbs confectioner's (powdered) sugar flavoring and coloring of your choice (see below for suggestions) cream (about 2oz; 1/4 cup or more) 12 oz chocolate chips 1/4 bar paraffin decorations Place the butter and confectioner's sugar in the work bowl of a food processor. Pulse until the mixture resembles a soft meal. Add the desired flavoring and coloring. Turn on the food processor and slowly pour the cream through the feed tube of the machine. Mix together until the mixture comes together and a stiff dough is achieved. If it is too soft, it will stick to your hands when you try to roll it into balls. (Add more sugar.) If it is too dry, the dough will be too crumbly to roll. (Add more cream a few drops at a time.) The result will be a smooth and satiny dough. Remove the dough from the food processor and roll it into 1/2 inch balls. Place them on a cookie sheet lined with parchment or waxed paper and put into the freezer for about 10 minutes. At this point you can keep them in a bag or container in the freezer until you are ready to dip them. When you are ready to dip the candy, melt 2 cups of chocolate chips in a double-boiler with enough paraffin to make a thin glossy coating. Place the frozen balls of dough onto lined cookie sheets, then dip one at a time into the chocolate with a candy dipping fork (or regular fork if you cannot find a dipping fork). Try to shake off the excess chocolate and return each to the cookie sheet. Then quickly top with a decoration (unless you're using white chocolate - see below); since the fillings are frozen, the chocolate will set up fast. Repeat with each ball until all are dipped in chocolate. Store in the refrigerator up to 2 weeks, but bring to room temperature (about 1/2 hour) before serving. Makes about 4 dozen candies. Flavor/Colors Orange Creams: orange flavoring or orange oil (to taste) and orange coloring. To decorate, pipe on a 1/4" orange dot with green leaf. Coconut Creams: add flaked coconut and 1 tsp vanilla to the sugar and butter and process as usual. After dipping top with flaked coconut. Mints: peppermint oil to taste. Decorate with green-tinted white chocolate (see below). Maple Creams: maple flavoring and a tablespoon of dark molasses. Decorate tops with chopped nuts. Chocolate Creams: replace 1/3 cup of the sugar with cocoa powder. Process as usual. Decorate with chocolate stripes. You can also use flavored liqueurs and schnapps (Irish cream, blackberry, raspberry, etc) for unique flavorings. You can also dip the candy into white chocolate. Decorations: Pecan halves, chocolate sprinkles, rainbow sprinkles, white chocolate (use almond bark candy coating; melt carefully in a bowl in the microwave; transfer to a plastic baggie or parchment bag - snip off a small opening and pass back and forth over the candy to make thin stripes). These are suggestions only. Use your imagination and different flavorings to come up with your own family favorites. ************************************************************* Apple Cinnamon Cream Liqueur** 1 - 14 oz. Can of Sweetened Condensed Milk 1 cup Apple Schnapps 4 eggs 1 cup whipping cream (unwhipped) 1/2 teaspoon ground cinnamon Mix all ingredients together well. Place in an airtight container in refrigerator. Serve chilled. (As long as your use an airtight container and refrigerate, this beverage will keep for approximately 1 month). ************************************************************** Creme De Menthe Bars** 1 1/2 C. Butter 2 c. crushed graham crackers 4 T. cocoa 1 1/2 c. nuts or 1 c. coconut 2 1/2 c. powdered sugar 3 T. creme de menthe 1 beaten egg 2 tsp. dry instant vanilla pudding 1 tsp. vanilla 1 c. chocolate chips First layer: Mix 1/2 cup melted butter with cocoa and cool. Add 1/2 cup powdered sugar, 1 egg, vanilla and add 2 cups crushed graham crackers, the nuts or coconut. Press into a 9 x 13 pan and refrigerate 1 to 2 hours. Second layer: Beat 1/2 cup butter and add 3 tablespoons creme de menthe, vanilla pudding and 2 cups powdered sugar. Beat until smooth, spread over first layer. chill, until set. Third layer: Melt 1/2 cup butter and chocolate chips. Spread on chilled bars. Keep refrigerated. These bars freeze well. ******************************************************************* Toasted Hazelnuts and Madeira** 1/4 cup (200 ml) Hazelnuts per person a good Madeira (not the wine labeled "Madeira" but made in California) Preheat oven to 350 F (176 C). Put hazelnuts on a shallow tray. (A cookie sheet, if you are using a full-sized oven.) Spread them out; you want 1/3 nuts and 2/3 open space. Toast until the paper "husk" split and the nuts turn light brown. (about 8 - 10 minutes in a toaster oven, 15 in a full-sized one. Try a batch before the big event; tastes vary) After you take the nuts out, rub them in a tea towel or other coarse cloth to remove the "paper" husk. ******************************************************************** CHOCOLATE BOURBON BALLS** 2 Boxes Vanilla Wafers (12 oz. each) 12 oz. Nestle Semi-Sweet Chocolate Morsels 6 Tablespoons Karo Light Corn Syrup 1 Cup Jack Daniel's (or other quality bourbon whiskey) 1 Cup Sifted Confectioner s Sugar 2 Cups Finely Chopped Nuts (Walnuts, Pecans, or Hazelnuts) Granulated Sugar (enough to coat finished B-Balls) Precisely measure these ingredients to ensure correct cookie consistency. Crush vanilla wafers, move crumbs to large mixing bowl. Sift confectioner s sugar, add to crumbs in large mixing bowl. Chop nuts finely and add to mixture in large mixing bowl. Mix dry ingredients well. Measure Jack Daniel's into large measuring cup. Add Karo Light Corn Syrup to Jack Daniel's. Melt chocolate in double boiler over hot, not boiling water (improvise with small pan with handle floating in larger pan of water if you don t have a double boiler insert). Remove chocolate from heat, and add Jack Daniel's mixture to chocolate, stirring well. Immediately add chocolate mixture to dry ingredients. Mix well with wooden spoon. Let mixture sit for about 30 minutes. Form balls from mixture, about 1/4 to 1/2 inch diameter, rolling in palms to smooth surface. Roll balls lightly in tray of granulated sugar. Place finished B-Balls in cookie container, separating layers with waxed paper, and let them "season" in sealed container for several days before serving. Makes about 4 dozen Chocolate Bourbon Balls. NOTE - Since the alcohol is not cooked in this recipe, you are serving something with alcohol in it. Keep this in mind for office parties and when serving to crowds with children and others who do not want or should not have alcohol-based products. ****************************************************** Philadelphia Truffles** 4 cups powdered sugar 1 8 oz package cream cheese, softened - the original called for Philadelphia brand 5 1 oz squares unsweetened chocolate, melted - buy the best chocolate you can afford 1 teaspoon vanilla or rum or Cointreau or kirschwasser or Kahlua - you get the idea for rolling powdered sugar chopped toasted nuts cocoa toasted coconut chocolate or colored sprinkles Gradually add 4 cups of powdered sugar to cream cheese, mixing well after each addition. Add chocolate and vanilla; mix well. Chill for several hours. Shape into 1 inch balls; roll in almonds, cocoa or your choice of decorations. Chill. Store in refrigerator in a sealed container so they don't absorb other flavors. I used to put them in tiny cupcake papers and then into whatever boxes I could find which I had covered in paper. makes 4 dozen. ************************************************************** Creme De Menthe Squares** Bottom Layer 1/2 C Butter 1/2 C Cocoa 1/2 C Powdered Sugar 1 Egg (slightly beaten) 1 tsp Vanilla 2 C Graham Cracker Crumbs In small saucepan melt butter and cocoa, stir until well blended. Remove from heat, add powdered sugar, egg, vanilla, and graham cracker crumbs. Pat into 14x10in-jelly roll pan. (Place into refrigerator between layers) Middle Layer 1/2 C Butter 1/3 C Creme De Menthe Liquor 3 C Powdered Sugar In small saucepan melt butter - add Creme de Menthe. Remove from heat and add sugar. Whip until all lumps are gone. Pour evenly over bottom layer. Top Layer 1/4 C Butter 1 3/4 C Chocolate Chips 1/8 Bar Paraffin (food grade wax enough to make it shiny) In double boiler melt butter, chocolate chips and paraffin until smooth and shiny. Pour over the top and cut when set. **************************************************************** Bailey's Irish Cream & Macadamia Nut Pie** 1 1/2 cups white sugar 6 oz butter 1/2 teaspoon salt 5 eggs 1 cup light corn syrup 6 oz Bailey's Irish Cream liqueur 8 oz chocolate chips 10 oz macadamia nuts 2 unbaked 9 inch pie shells With an electric mixer cream together the sugar, butter and salt. Add the eggs and mix well. Add the corn syrup and Bailey's and mix well again. Stir in the chocolate chips and nuts by hand. Pour into unbaked pie shells and bake at 300 degrees for 90 minutes or until a knife inserted in the center comes out clean. *************************************************************** Microwave Christmas Pudding** 2 1/2 oz (75 gr.) plain flour 1/2 oz (15 gr.) cocoa powder 3 oz (90 gr.) fresh white bread crumbs 4 oz (125 gr.) dark, soft brown sugar 1/2 tsp. mixed spice 4 oz (125 gr.) shredded suet 12 oz (375 gr.) mixed dried fruit 2 oz (60 gr.) chopped almonds 1 1/2 tbs. black treacle 2 size 3 eggs 1/8 pint (75 ml.) Guinness or brown ale 1 tbs. milk finely grated rind and juice of 1 orange 1. Grease 2 x 1 pint pudding basins. 2. Put all dry ingredients and orange rind in a large bowl. Mix with fingers. 3. Mix lightly beaten eggs with beer, treacle, orange juice and milk until slack. Do not beat. 4. Add dry ingredients and mix. Divide between two basins. 5. Cover with cling film. Make small slit in each. 6. Cook each one separately on full power for 5 1/2 minutes. Leave to stand for 5 1/2 minutes. 7. Serve with rum sauce, custard, brandy butter or pouring cream. Serves 8. ***************************************************************** White Fruit cake** 2 oz. Golden raisins 1/2 cup pineapple juice 1 cup toasted almonds 1 cup shortening, Crisco 2 cups sugar 1/2 tsp. almond extracts 3 cups sifted flour 2 tsp. backing powder 11/2 tsp. salt 1/2 tsp. ginger 8 egg whites 1/2 cup cognac 2 cups cut up candied pineapple 2 cups whole red and green candied cherries 1 cup soft dried apricots, cut into thin strips 2 cups Brazil nuts 1 cup toasted almonds 1 cup shortening, Crisco 2 cups sugar 1/2 tsp. almond extracts 3 cups sifted flour 2 tsp. backing powder 11/2 tsp. salt 1/2 tsp. ginger 8 egg whites Place raisins, Cognac and pineapple juice over low heat and simmer 15 minutes. Remove from heat and add candied fruit, nuts and apricot Beat shortening, sugar and almond extract till light. Resift flour, salt, baking powder & ginger add sugar mixture and egg whites alternately until soft peaks form. Add fruit and nut mixture and mix well. Turn into a greased 10 inch tube pan lined with heavy brown paper, greased. Allow paper to extend 2 inches above pan. Lay foil over top. Bake in slow over, 275 with a shallow pan of water on lower rake for 41/2 hours. Let cake stand in pan 1 hour before turning out. Cake is done when you insert tooth pick and it comes out clean. Once done coat cake with one shot of Cognac and sliced apples, seal tightly. Every week add another shot! It keeps for a long time! ************************************************************ Peach Trifle** A piece of homemade poundcake about 5 inches (12 cm) long, 4 inches (10 cm) wide and 3 inches (7 cm) high, or substitute a 12-ounce (330 g) packaged poundcake 4 Tbs (60 ml) peach preserves 1 cup (250 ml) blanched almonds, separated into halves 1 cup (250 ml) medium-dry sherry 1/4 (60 ml) cup brandy 2 cups (500 ml) heavy cream 2 Tbs (30 ml) superfine sugar Custard sauce (see below), chilled until firm 2 cups (500 ml) fresh peaches, cut into slices, or 2 ten-ounce (280 g) packages frozen peaches, defrosted and thoroughly drained Cut the poundcake into 1 inch (2.5 cm) slices and coat them with the peach preserves. Place 2 or 3 of the cake slices, jam side up, in the bottom of a glass serving bowl about 3 inches (7 cm) across and 3 inches (7 cm) deep. Cut the remaining slices of cake into 1 inch (2.5 cm) cubes, scatter them over the slices, and sprinkle 1/2 cup (125 ml) of the almonds on top. Then pour in the sherry and brandy and let the mixture steep at room temperature for at least 30 minutes. In a large chilled bowl, whip the cream with a whisk or a rotary or electric beater until it thickens slightly. Add the sugar and continue to beat until the cream is stiff enough to form unwavering peaks on the beater when it is lifted out of the bowl. To assemble the trifle, set 5 of the best peach slices aside and scatter the rest over the cake. With a spatula spread the custard across the top. Then gently smooth half of the whipped cream over the surface of the custard. Using a pastry bag fitted with a large rose tip, pipe the remaining whipped cream decoratively around the edge. Garnish the cream with the 5 reserved peach slices and the remaining 1/2 cup of almonds. The trifle will be at its best served at once, but it may be refrigerated for an hour or two. Serves 6 to 8. ******************************************************* |