RECIPE

Japanese-Inspired Parsley Cheesecake

From: Dariel Mayer
May 2021 Herb Study Parsley Tasting winner
source: https://www.ricardocuisine.com/en/recipes/8124-japanese-parsley-cheesecake

Ingredients:
• 1/2 cup (75 g) unbleached all-purpose flour
• 3 tbsp cornstarch
• 1 pinch salt
• 1/2 cup (125 ml) milk
• 1 cup (45 g) flat-leaf parsley, finely chopped
• 1 block (250 g) cream cheese
• 1/4 cup (55 g) butter
• 1 tbsp (15 ml) lemon juice
• 6 eggs, separated
• 3/4 cup (160 g) sugar

Directions:
1. With the rack in the middle position, preheat the oven to 325°F (165°C).
2. Line an 8-inch (20 cm) square baking pan with parchment paper, letting it
hang over all four sides.
3. In a ...

CHOCOLATE MOCHA MOUSSE

Makes 8 or 16 small tarts

1 cup hot milk, not boiling
¼ cup light rum or Grand Marnier/other orange liqueur
3 eggs
12 oz. semi-sweet chocolate bits
3 T. instant espresso

Whir all ingredients in blender or processor until chocolate is melted. Chill 1 hour or longer. Spoon into baked, cooled tart shells or serve as pot-de-cremes.
Can be adapted for a verrine by layering with candied orange peel and strawberries and topped with whipped cream and crushed chocolate cookie wafers.

EASY-TART SHELLS
I pkg. Pillsbury Refigerated Ready Made pie crusts
24 small muffin tins

With biscuit cutter, cut out 3 inch circles of pastry dough. Line each muffin form with circle. Pat into shape, trimming edge if needed. Stuff centers with cr ...

Strawberry Tiramisu Verrines

Makes 2

Tools: 2 stemless clear glass containers that will hold 4-6 ounces such as stemless wine glass or mason jar; Long-handled teaspoon or sandwich size ziplock bag to use as piping bag

½ cup crumbled Amaretti cookies (available at Publix and other grocery stores)
4-6 sliced strawberries
2 chopped strawberries
3 Tbsp strawberry or seedless raspberry jam, combined with 2 drops almond extract, 1 tsp Grand Marnier or Triple Sec and 2 Tbsp orange juice.
½ cup mascarpone, combined with ¼ cup whipped cream or Greek yogurt (full fat), 1 tsp sugar, 1 tsp Grand Marnier or Triple Sec and 1/8 tsp vanilla.

To assemble, layer crumbled amaretti, strawberry syrup, mascarpone mixture, then strawberries and repeat each layer. Top with a few cookie crumbs for extra crunch. Refrigerate for at least two hours or overnight.

 

LEMON POSSET

*****February 2021 "HSN Dinner at Home" winner*****
source: Todd Breyer

Note:  Prepare at least 5 hrs ahead to allow time to set.

2 cups Heavy Cream
3/4 cup Sugar
Juice of 2 Lemons
Raspberries and Powdered Sugar to garnish

Bring Cream and Sugar to boil, stirring constantly.  Reduce to simmer, stirring vigorously 2 to 3 mins., or until thickened (doesn’t get very thick).  Remove from heat and whisk in Lemon Juice.  Pour into 6 cups or ramekins, and cool.  Cover with plastic wrap and refrigerate until set (4 hrs.).  Garnish and serve.  Yield:  Serves 6   

Variants:  May use Lime Juice instead.  Garnish with Blueberries and Shortbread Cookies.  Add sugared Mint leaves (Jana!). Top with strawberry jam (Eileen).

 

Chilled Mango Soup (HSN Dinner Group Winner)

Serves 8 to 10

Ingredients:

4 very ripe medium mangoes

2 cups water

1 cup sugar

4 whole cloves

4 star anise

1 tablespoon cornstarch, mixed with 2 tablespoons water, or 1 tablespoon small grain tapioca

1 cup unsweetened coconut milk ( prefer Chaokoh brand)

Strawberries and Cream

Ingredients:

1 (14 oz.) can Eagle Brand condensed milk
1 ½ cups cold water 
1 (3 ½ oz.) package instant vanilla pudding
2 cups (1 pint) whipping cream, whipped
1 loaf pound cake, cut into cubes
1 quart fresh strawberries, sliced
1 cup or large jar of real strawberry preserves.
(1 tablespoon brandy sprinkled on top of pound cake between layers)

In a large bowl, combine sweetened condensed milk and water. Add pudding. Mix well. Chill for 5 minutes. Add whipping cream folding into pudding mixture. Use 4 quart glass bowl, layering ingredients as follows, pudding, pound cake, brandy, preserves, and strawberries. Continue ending with the pudding on top and garnish with strawberries. Chill for 4 hours before serving. 
Serves 12 - Can add blueberries or other berries to the strawberry mixture if you wish.

Rosemary Shortbread

Ingredients:

Preheat oven to 300º
1 C butter, softened
¾ C sifted powdered sugar
¼ C cornstarch
1¾ C all purpose flour
1 Tbsp minced fresh rosemary

Beat butter at medium speed with an electric beater until creamy; gradually add powdered sugar and cornstarch, beating well. Stir in flour and rosemary. Dough will be stiff. Divide dough in half. Shape one portion of dough into a 6½” circle on an ungreased baking sheet. Crimp the edges with a fork. Cut dough in 8 wedges; do not separate. Then repeat procedure with second half of dough. Cover and chill for one hour. Bake at 300º for 30 minutes or until edges are brown. Cool 5 minutes on the baking sheet; remove to a wire rack to cool completely.
Yields 16 wedges

Mint Crème Anglaise 

Ingredients:

2 c milk
2 c (loosely packed) fresh mint leaves
6 egg yolks
¼ c sugar
2 Tbsp green crème de menthe

Combine the milk and mint leaves in a saucepan, and bring to a boil. Remove the pan from the heat, cover, and set aside for 30 minutes. Strain the milk into another saucepan, pressing against the mint leaves to extract as much flavor as possible. Whisk the egg yolks and sugar together in a bowl until the mixture is light and thick. Reheat the milk over medium-low heat and gradually add it to the egg mixture, stirring constantly. Return this to the saucepan and cook over low heat until the mixture has thickened slightly and coats the back of a metal spoon. Do not allow it to boil or the sauce will curdle. Remove the pan from the heat, stir in the crème de menthe, and transfer the mixture to a bowl to cool to room temperature. 

Lime Curd

Ingredients:

1 c. sugar
¼ lb. butter 
5 T. lime juice
4 T. grated lime rind
3 large or 4 small eggs, beaten 
Mix all together in a heavy bottomed pan and cook over low heat, constantly stirring for 12 minutes. Curd should be very thick.
Cool and chill, covered. This will keep in a glass jar for at least 2 weeks.

This is an old southern favorite used to fill tart shells and meringues. It is delicious drizzled over pound cake, waffles, pancakes or as a spread on muffins. To use as a filling, mix it half and half with whipped cream. Garnish with strawberry or raspberry puree and a sprig of lemon balm or mint

Lavender Shortbread

Ingredients:

Preheat Oven 275º F

8 Tbsp. unsalted butter
1/3 cup sugar
1 ¼ cup all purpose flour
½ tsp salt
¼ tsp vanilla
1-2 tsp Dried cooking lavender buds

In bowl of mixer, cream butter and sugar until light and fluffy – about 2 minutes. Add vanilla, salt and flour. Mix. Stir in lavender.
Scoop 1 tablespoon dough onto a cookie sheet. Dip a decorative cookie mold into sugar and press dough to a thickness of 3/8 inch. Bake 25-30 minutes until firm, but not brown. Yields approx. 1 dozen cookies. (depends on the size of the cookie)
(Alternatively, dough can be rolled, cut with a cookie cutter and sprinkled with sugar.)

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