Home Party Dessert Recipe
9/27/2013
Champagne Parfaits with Pears and Raspberries
3 cups brut Champagne
1/2 t unflavored gelatin
1 cup plus 1 T sugar
2 large firm but ripe pears, peeled, quartered, cored
6 large egg yolks
2 1/2-pint raspberries
1 cup chilled heavy whipping cream
4 fresh mint sprigs
>how to make<
*Place 1 T Champagne in small cup.
*Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes.
*Continue remaining Champagne and 1 cup sugar in heavy medium saucepan; stir over medium heat until sugar dissoloves.
*Increase heat and bring to boil.
*Add pear; reduce heat and simmer uncovered just until pears are tender, turning pears often, about 6 minutes.
*Using slotted spoon, transfer pears to plate and cool.
*Boil poaching liquid until reduced to 1 1/2 cups, about 15 minutes.
*Whisk egg yolks in medium bowl to blend.
*Gradually whisk in hot poaching liquid.
*Return mixture to same saucepan.
*Stir over medium low heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 4 minutes(do not boil).
*Remove from heat, add gelatin mixture to hot custard and stir until dissolved.
*Chill custard until thickened but not set, stirring occasionally, about 1 hour.
*Set aside 4 raspberries for garnish.
*Combine remaining raspberies and remaining 1 T sugar in medium bowl; toss to coat.
*Let stand 10 minutes.
*Coarsely chop pears.
*Beat cream until stiff peaks form.
*Fold whipped cream into cooled custard.
*Place 1/4 cup raspberries in each of four 12 to 16 oz goblets or balloon shaped wineglasses.
*Spoon half of pears over raspberries in each goblet.
*Spoon 1/2 cup custard over.
*Repeat layering with remaining raspberries, pear, and custard.
*Cover loosely with foil; chill until custrard is set, at least 6 hours and up to 1 day.
*Garnish parfaits with reserved raspberries and mint sprigs.
-makes 4-
Note: I found this recipe in "bon appetit Desserts".
3 cups brut Champagne
1/2 t unflavored gelatin
1 cup plus 1 T sugar
2 large firm but ripe pears, peeled, quartered, cored
6 large egg yolks
2 1/2-pint raspberries
1 cup chilled heavy whipping cream
4 fresh mint sprigs
>how to make<
*Place 1 T Champagne in small cup.
*Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes.
*Continue remaining Champagne and 1 cup sugar in heavy medium saucepan; stir over medium heat until sugar dissoloves.
*Increase heat and bring to boil.
*Add pear; reduce heat and simmer uncovered just until pears are tender, turning pears often, about 6 minutes.
*Using slotted spoon, transfer pears to plate and cool.
*Boil poaching liquid until reduced to 1 1/2 cups, about 15 minutes.
*Whisk egg yolks in medium bowl to blend.
*Gradually whisk in hot poaching liquid.
*Return mixture to same saucepan.
*Stir over medium low heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 4 minutes(do not boil).
*Remove from heat, add gelatin mixture to hot custard and stir until dissolved.
*Chill custard until thickened but not set, stirring occasionally, about 1 hour.
*Set aside 4 raspberries for garnish.
*Combine remaining raspberies and remaining 1 T sugar in medium bowl; toss to coat.
*Let stand 10 minutes.
*Coarsely chop pears.
*Beat cream until stiff peaks form.
*Fold whipped cream into cooled custard.
*Place 1/4 cup raspberries in each of four 12 to 16 oz goblets or balloon shaped wineglasses.
*Spoon half of pears over raspberries in each goblet.
*Spoon 1/2 cup custard over.
*Repeat layering with remaining raspberries, pear, and custard.
*Cover loosely with foil; chill until custrard is set, at least 6 hours and up to 1 day.
*Garnish parfaits with reserved raspberries and mint sprigs.
-makes 4-
Note: I found this recipe in "bon appetit Desserts".
Labels: champagne parfaits recipe, fruit parfaits recipe, Parfaits recipe
9/11/2013
Rhubarb Cheesecake Tart
(Crust)
1/2 cup ground walnuts
1 3/4 cup all purpose flour
1 T ground cinnamon
2 T sugar
1/2 t salt
2/3 cup butter
1/3 cup cold water
(Filling)
12 oz cream cheese at room temperature
3 T sugar
3 T all purpose flour
2 eggs
1 1/2 t vanilla extract
1 t grated lemon zest
(Topping)
4 cups diced rhubarb
1 1/3 cups sugar
1/4 cup water
>how to make<
(Crust)
*In a medium bowl or a food processor, combine all of the dry ingredients.
*Cut in the butter with a pastry cutter, 2 knives, or the processor.
*Mix in the water until it is just combined.
*Shape the dough into a ball, flatten, wrap in plastic, and refrigerate for 1 to 1 1/2 hours.
*Preheat an oven to 375 degrees.
*Meanwhile roll the dough out on a lightly floured board.
*Fit into a 11" x 8" tart shell, crimping the edges.
*Prick the bottom with a fork, line with aluminum foil, and fill with pie weighs or dried beans.
*Bake in the preheated oven until set but not browned.
*Remove from the oven and let cool, leaving the oven at 375 degrees.
(Filling)
*Beat all of the ingredients together until smoth, about 5~7 minutes.
*Fill the partially baked tart shell 1/4"~1/2" from the rim with this mixture.
*Bake in the preheated oven for 20~25 minutes, or until the cheese filling puffs a bit and is just firm to the touch.
*Remove from the oven and let cool.
(Topping)
*Combine all the ingredients in a suacepan.
*Bring the mixture to a boil over medium heat and continue cooking until the rhubarb is tender and the liquid is reduced to thick, syrupy compote, about 10~12 minutes. Set aside.
*Spread the rhubarb compote evenly over the cooled tart.
*Refrigerate until the topping is set.
Note: This recipe was adaped from "Pacific Northwest The Beautiful Cookbook".
(Crust)
1/2 cup ground walnuts
1 3/4 cup all purpose flour
1 T ground cinnamon
2 T sugar
1/2 t salt
2/3 cup butter
1/3 cup cold water
(Filling)
12 oz cream cheese at room temperature
3 T sugar
3 T all purpose flour
2 eggs
1 1/2 t vanilla extract
1 t grated lemon zest
(Topping)
4 cups diced rhubarb
1 1/3 cups sugar
1/4 cup water
>how to make<
(Crust)
*In a medium bowl or a food processor, combine all of the dry ingredients.
*Cut in the butter with a pastry cutter, 2 knives, or the processor.
*Mix in the water until it is just combined.
*Shape the dough into a ball, flatten, wrap in plastic, and refrigerate for 1 to 1 1/2 hours.
*Preheat an oven to 375 degrees.
*Meanwhile roll the dough out on a lightly floured board.
*Fit into a 11" x 8" tart shell, crimping the edges.
*Prick the bottom with a fork, line with aluminum foil, and fill with pie weighs or dried beans.
*Bake in the preheated oven until set but not browned.
*Remove from the oven and let cool, leaving the oven at 375 degrees.
(Filling)
*Beat all of the ingredients together until smoth, about 5~7 minutes.
*Fill the partially baked tart shell 1/4"~1/2" from the rim with this mixture.
*Bake in the preheated oven for 20~25 minutes, or until the cheese filling puffs a bit and is just firm to the touch.
*Remove from the oven and let cool.
(Topping)
*Combine all the ingredients in a suacepan.
*Bring the mixture to a boil over medium heat and continue cooking until the rhubarb is tender and the liquid is reduced to thick, syrupy compote, about 10~12 minutes. Set aside.
*Spread the rhubarb compote evenly over the cooled tart.
*Refrigerate until the topping is set.
Note: This recipe was adaped from "Pacific Northwest The Beautiful Cookbook".
Labels: cheesecake recipe, Cheesecake Tart recipe, Fruit Tart recipe, Rhubarb Cheesecake Tart recipe, Rhubarb Tart recipe
