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Snow Pudding With Grand Marnier Sauce Recipe

June 19th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. For the pudding

  2. 3/4cupsugar
  3. 1tablespoonunflavored gelatin(1 envelope)
  4. 1 1/4cupsboiling water
  5. 1/4cuplemon juice
  6. 1egg white
  7. 2teaspoonslemons, rind of, grated
  8. For the sauce

  9. 3egg yolks, room temperature
  10. 1/4cupsugar
  11. 1pinchsalt
  12. 1/2cupwhipping cream
  13. 1/4cupmilk
  14. 2-4tablespoonsGrand Marnier
  15. 1/2teaspoonvanilla
  16. Garnishes

  17. 1/2cupwhipping cream
  18. raspberries
  19. candied violets

DIRECTIONS

  1. To make the pudding: combine sugar and gelatin in a bowl and add boiling water and lemon juice, stirring to dissolve sugar and gelatin. Refrigerate until mixture mounds when spooned, stirring frequently (1 hour).
  2. Add egg white to gelatin mixture and beat wth an electric mixer until doubled in volume and mixture mounds when spooned (8-10 minutes). Fold in lemon peel. Spoon into goblets. Cover and refrigerate for 3 hours (or until firm). ***can be made up to 2 days ahead and stored in refrigerator.***.
  3. To make the sauce: Whisk yolks, sugar and salt in a medium bowl to blend. In a small sauce pan bring the 1/2 cup cream and milk to a boil. Gradually whisk milk/cream into yolks and then return to saucepan. Stir over low heat until mixture coats spoon. Immediately stir in the Grand Marnier and vanilla. Strain into a bowl. Refrigerate until chilled. ****Sauce can be prepared one day ahead and refrigerated until ready to use****.
  4. To serve: whip remaining cream (1/2 cup) to soft peaks and fold into the sauce. Spoon sauce on top of puddings and garnish with raspberries (or other small berries) and/or candied violets.

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Berries in the Snow Recipe

May 19th, 2015 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 1 1/2cupssugar, divided
  2. 2tablespoonscornstarch
  3. 2 1/2cupsmilk
  4. 4largeeggs, separated
  5. 2tablespoonskirsch or1 teaspoonvanilla
  6. 1/4teaspooncream of tartar
  7. 2cupsraspberries, rinsed and drained

DIRECTIONS

  1. In a 2 to 3-quart pan, mix 1/3 cup sugar and cornstarch.Add milk and egg yolks; whisk until smooth.Whisk over high heat and mixture boils At once,next pan in ice water; stir often until cool, about 9 minutes.Stir in kirsch (or vanilla).
  2. Meanwhile, in a deep bowl, with mixer on high speed, whip egg whites with cream of tartar until foamy.Continuing to beat, gradually add 2/3 cup sugar, 1 tablespoon at a time, and beat until mixture holds stiff,m glossy peaks, about 6 minutes total.
  3. In a deep, 10- to 12-inch frying pan over high heat, bring about 1 1/2 inches of water to a boil; reduce heat to medium.Using a large spoon, scoop up about an eighth of the meringue at a time and push from spoon into simmering water.Fill pan with scoops of meringue without letting them touch each other (they will expand slightly).Cook until bottoms of meringues are firm to touch, about 1 minute.Turn over and cook until firm to touch on the other side, about 1 minute longer.With a slotted spoon, lift meringues from water, drain briefly, and set slightly apart in a rimmed pan or dish.Repeat to cook remaining meringues (they shrink slightly as they cool).
  4. Spoon the custard equally into dessert bowls.Add a poached meringue to each bowl and sprinkle with raspberries.
  5. Place remaining 1/2 cup sugar in an 8- to 10-inch frying pan over high heat.Shake and tilt pan often until sugar is melted and amber-colored, 3 to 4 minutes.At once, spoon the hot caramel over meringues; don’t let it touch the bowls.Caramel immediatelyl becomes crisp and brittle, but softens and begins to melt after standing.
  6. For crisp caramel, serve immediately; for softer caramel, cover and chill up to 1 hour.

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Snow Mountain Fruit Salad Recipe

January 2nd, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 2eggs, slightly beaten
  2. 2tablespoonscider vinegar
  3. 1/4cupsugar
  4. 2tablespoonsbutteror margarine
  5. 1 (20 ounce)canpineapple chunks, drained
  6. 16ounces frozenmixed fruit, do not thaw(such as strawberries, cherries, peaches, and honeydew)
  7. 6ouncesmaraschino cherries, drained and halved(reserve 5 whole cherries)
  8. 8ouncessmall curd cottage cheese
  9. 1/2pintwhipping cream, whipped

DIRECTIONS

  1. Combine first 4 ingredients in a small sauce pan. Cook over low heat, stirring constantly until thickened. Cool.
  2. Combine frozen fruit, pineapple chunks, cottage cheese, and maraschino cherries; add egg mixture and stir gently. Fold in whipped cream.
  3. Pour into lightly greased 10-inch springform tube pan; cover and freeze.
  4. When ready to serve, remove from pan, garnish with reserved cherries. Let stand at room temperature about 30 minutes before serving. Salad should be very firm but easy to slice.
  5. Note: To reduce calories, use 13 oz. carton whipped topping in place of the whipped cream.
  6. Note: Cook time is freeze time plus stand time.

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Strawberry Snow Recipe

December 17th, 2014 by alice  Tags: , | Print This Post Print This Post

Strawberry Snow Recipe

INGREDIENTS

  1. 2 (1/4 ounce)envelopesgelatin
  2. 1/4cupwater
  3. 2cups crushedstrawberries
  4. 4egg whites
  5. 1/2cupsugar
  6. 1cupwhipping cream
  7. 6wholestrawberries(to garnish)

DIRECTIONS

  1. Sprinkle the gelatin over the water and allow to soften for 5 minutes.
  2. Heat 1 cup crushed strawberries to the boiling point, add the gelatin and stir until dissolved.
  3. Chill until the mixture begins to set around the edges of the bowl.
  4. Whip the egg whites until soft peaks form and gradually whip in the sugar.
  5. Fold into the strawberry mixture, then add the remaining crushed strawberries and whipped cream.
  6. Serve immediately in individual glass dishes and decorate each serving with a whole strawberry.
  7. Note: This dessert may also be served frozen.Pour the mixture into freezer trays and freeze.

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Slivered Snow Peas With Almonds Recipe

December 17th, 2014 by alice  Tags: , , | Print This Post Print This Post

Slivered Snow Peas With Almonds Recipe

INGREDIENTS

  1. 2tablespoons toastedslivered almonds
  2. 1/2lbsnow peas, trimmed and sliced
  3. 2teaspoonsolive oil
  4. salt
  5. pepper

DIRECTIONS

  1. Heat oil in frying pan over medium high heat.
  2. Sautee peas for about 2 minutes. Add almonds, salt and pepper and stir till evenly mixed.

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