Home Party Dessert Recipe
9/28/2015
Italian Trifle
2 cups milk
grated zest of 1/2 scrubbed lemon
4 egg yolks
1/3 cup superfine sugar
1/2 cup flour, sifted
1 T rum or brandy
2 T butter
7 oz lady fingers
1/3 cup kirsch wasser or cherry brandy
1/3 cup Strega liqueur
3 T apricot jam
fresh whipped cream to garnish
chopped toasted nuts to garnish
>how to make<
*Heat milk with the lemon zest in a small saucepan.
*Remove from the heat as soon as smalll bubbles form on the surface.
*Beat the egg yolks with a wire whisk.
*Gradually incorporate the sugar, and continue beating until pale yellow.
*Beat in the flour.
*Stir in the milk very gradually, pouring it in through a strainer to remove the lemon.
*When all the milk has been added, pour the mixture into a heavy saucepan.
*Bring to a boil stirring constantly with a whisk.
*Simmer for 5 to 6 minutes, stirring constantly.
*Remove from the heat and stir in the rum or brandy.
*Beat in the butter.
*Allow to cool to room temperature, stirring to prevent a skin from forming.
*Brush the cookies or cake slices with the kirsch or cherry brandy on one side, and the Strega liqueur on the other.
*Spread a thin layer of the custard over the bottom of a serving dish.
*Line the dish with a layer of cookies or cake slices.
*Cover with some of the custard.
*Add another layer of cookies which have been brushed with liqueur.
*Heat the jam in a small saucepan with 2 T water.
*When it is hot, pour or brush it evenly over the cookies.
*Continue with layers of custard and liqueur brushed cookies until the ungredients have been used up.
*End with custard.
*Cover with plastic wrap or foil, and refrigerate for at least 2 to 3 hours.
*To serve, decorate the top of the trifle with whipped cream and garnish with chopped nuts.
-serves 6 to 8-
2 cups milk
grated zest of 1/2 scrubbed lemon
4 egg yolks
1/3 cup superfine sugar
1/2 cup flour, sifted
1 T rum or brandy
2 T butter
7 oz lady fingers
1/3 cup kirsch wasser or cherry brandy
1/3 cup Strega liqueur
3 T apricot jam
fresh whipped cream to garnish
chopped toasted nuts to garnish
>how to make<
*Heat milk with the lemon zest in a small saucepan.
*Remove from the heat as soon as smalll bubbles form on the surface.
*Beat the egg yolks with a wire whisk.
*Gradually incorporate the sugar, and continue beating until pale yellow.
*Beat in the flour.
*Stir in the milk very gradually, pouring it in through a strainer to remove the lemon.
*When all the milk has been added, pour the mixture into a heavy saucepan.
*Bring to a boil stirring constantly with a whisk.
*Simmer for 5 to 6 minutes, stirring constantly.
*Remove from the heat and stir in the rum or brandy.
*Beat in the butter.
*Allow to cool to room temperature, stirring to prevent a skin from forming.
*Brush the cookies or cake slices with the kirsch or cherry brandy on one side, and the Strega liqueur on the other.
*Spread a thin layer of the custard over the bottom of a serving dish.
*Line the dish with a layer of cookies or cake slices.
*Cover with some of the custard.
*Add another layer of cookies which have been brushed with liqueur.
*Heat the jam in a small saucepan with 2 T water.
*When it is hot, pour or brush it evenly over the cookies.
*Continue with layers of custard and liqueur brushed cookies until the ungredients have been used up.
*End with custard.
*Cover with plastic wrap or foil, and refrigerate for at least 2 to 3 hours.
*To serve, decorate the top of the trifle with whipped cream and garnish with chopped nuts.
-serves 6 to 8-
Labels: Italian trifle recipe, Trifle recipe
9/13/2015
Huckleberry Crisp
6 T plus 1/2 cup granulated sugar
6 T flour
1/4 cup rolled oats
1/4 cup packed light brown sugar
1/4 cup chopped walnuts
1 t lemon zest
2 t lemon juice
3/4 vanilla extract
1/4 t salt
1/4 t ground cinnamon
4 T unsalted butter, softened
2 t brandy
4 cups huckleberries
2 T cornstarch
Creme fraiche or vanilla ice cream for serving
>how to make<
*Heat oven to 350 degrees.
*Place four 6 oz ceramic ramekins on a parchment paper lined baking sheet.
*In a medium bowl, combine 6 T granulated sugar, flour, oats, brown sugar, walnuts, lemon zest, 1/4 t vanilla, 1/4 t salt, and cinnamon.
*Using your fingers, work the butter into the flour mixture until crumbly; transger the topping to the freezer to chill for 30 minutes.
*In a large bowl, stir together the remaining granulated sugar, salt, and vanilla, along with the lemon juice, brandy, huckleberries, and cornstarch.
*Divide the berry mixture between the ramekins.
*Mound some of the topping over each ramekin and bake until the berries are bubbly and the topping is browned, 35 to 40 minutes.
*Top each crisp with a dollop of creme fraiche or ice cream and serve.
-serves 4-
6 T plus 1/2 cup granulated sugar
6 T flour
1/4 cup rolled oats
1/4 cup packed light brown sugar
1/4 cup chopped walnuts
1 t lemon zest
2 t lemon juice
3/4 vanilla extract
1/4 t salt
1/4 t ground cinnamon
4 T unsalted butter, softened
2 t brandy
4 cups huckleberries
2 T cornstarch
Creme fraiche or vanilla ice cream for serving
>how to make<
*Heat oven to 350 degrees.
*Place four 6 oz ceramic ramekins on a parchment paper lined baking sheet.
*In a medium bowl, combine 6 T granulated sugar, flour, oats, brown sugar, walnuts, lemon zest, 1/4 t vanilla, 1/4 t salt, and cinnamon.
*Using your fingers, work the butter into the flour mixture until crumbly; transger the topping to the freezer to chill for 30 minutes.
*In a large bowl, stir together the remaining granulated sugar, salt, and vanilla, along with the lemon juice, brandy, huckleberries, and cornstarch.
*Divide the berry mixture between the ramekins.
*Mound some of the topping over each ramekin and bake until the berries are bubbly and the topping is browned, 35 to 40 minutes.
*Top each crisp with a dollop of creme fraiche or ice cream and serve.
-serves 4-
Labels: crisp recipe, huckleberry crisp recipe, huckleberry recipe
