Home Party Dessert Recipe
9/22/2018
Blackberry and Plum Compote with Shortbread
(compote)
2 cups dry red wine
3/4 cup sugar
2 cinnamon sticks
1 vanilla bean
1/2 t whole allspice berries
2 cups blackberries, rinsed and picked over
1 lb. plums, thinly sliced
1/2 sup whipping cream
1 T powdered sugar
1/2 t vanilla
(shortbread cookies)
2 cups minus 2 T flour
1/4 sup cornstarch
3/4 t cinnamon, divided
1/4 t nutmeg
1/4 t salt
1/2 lb. unsalted butter, room temperature
1/2 cup light brown sugar
1 t vanilla
1 t granulated sugar
>how to make<
(for compote)
*In a saucepan combine the red wine, sugar, cinnamon sticks, vanilla bean and allspice berries.
*Bring to a boil and continue to cook at a low boil for about 10 minutes, or until syrupy
*Put the blackberries and plums in a glass bowl and strain the syrup over the fruit to remove the allspice.
*Put the cinnamon sticks and vanilla bean back in with the fruit and stir.
*Refrigerate until cooled; cover and chill completely; stir occasionally.
(for shortbread cookies)
*Shift together the flour, cornstarch, 1/2 t cinnamon, the nutmeg and salt.
*With an electric mixer cream together the butter and brown sugar until fluffy.
*Scrape the bowl occasionally.
*Slowly add the flour mixture; finish the blending with your hands but do not overwork.
*Divide the dough in half and press into two ungreased 9" glass pie pans.
*With a small spatula put the edges of the dough away from the sided of the pans, leaving about 1/8" space.
*Refrigerate 30 minutes.
*Score the top of each shortbread into 12 wedges.
*Combine the remaining 1/4 t cinnamon and the granulated sugar.
*Sprinkle over the top of each shortbread.
*Bake in a preheated 325 degree oven 30 minutes.
*Cool in the pans for 30 minutes on wire racks.
*Cut the into wedges, remove from the pans and finish cooling on the racks.
(for assembly)
*When ready to serve the dessert, whip the cream with the powdered sugar and vanilla until soft peaks form.
*Serve the fruit with it's syrup and some of the cream; serve the shortbread on the aide.
-serves 6-
2 cups dry red wine
3/4 cup sugar
2 cinnamon sticks
1 vanilla bean
1/2 t whole allspice berries
2 cups blackberries, rinsed and picked over
1 lb. plums, thinly sliced
1/2 sup whipping cream
1 T powdered sugar
1/2 t vanilla
(shortbread cookies)
2 cups minus 2 T flour
1/4 sup cornstarch
3/4 t cinnamon, divided
1/4 t nutmeg
1/4 t salt
1/2 lb. unsalted butter, room temperature
1/2 cup light brown sugar
1 t vanilla
1 t granulated sugar
>how to make<
(for compote)
*In a saucepan combine the red wine, sugar, cinnamon sticks, vanilla bean and allspice berries.
*Bring to a boil and continue to cook at a low boil for about 10 minutes, or until syrupy
*Put the blackberries and plums in a glass bowl and strain the syrup over the fruit to remove the allspice.
*Put the cinnamon sticks and vanilla bean back in with the fruit and stir.
*Refrigerate until cooled; cover and chill completely; stir occasionally.
(for shortbread cookies)
*Shift together the flour, cornstarch, 1/2 t cinnamon, the nutmeg and salt.
*With an electric mixer cream together the butter and brown sugar until fluffy.
*Scrape the bowl occasionally.
*Slowly add the flour mixture; finish the blending with your hands but do not overwork.
*Divide the dough in half and press into two ungreased 9" glass pie pans.
*With a small spatula put the edges of the dough away from the sided of the pans, leaving about 1/8" space.
*Refrigerate 30 minutes.
*Score the top of each shortbread into 12 wedges.
*Combine the remaining 1/4 t cinnamon and the granulated sugar.
*Sprinkle over the top of each shortbread.
*Bake in a preheated 325 degree oven 30 minutes.
*Cool in the pans for 30 minutes on wire racks.
*Cut the into wedges, remove from the pans and finish cooling on the racks.
(for assembly)
*When ready to serve the dessert, whip the cream with the powdered sugar and vanilla until soft peaks form.
*Serve the fruit with it's syrup and some of the cream; serve the shortbread on the aide.
-serves 6-
Labels: blackberry plum compote recipe, fruit compote recipe, shortbread cookie recipe
9/07/2018
Watermelon Ice Cream Cake
9" white cake round
2 1/2 cups raspberry sorbet
2 oz. semisweet chocolate, chopped fine
12 T unsalted butter, softened
3 T lime juice (2 limes)
1/2 t vanilla extract
1/8 t salt
2 cups confectioners' sugar
green food coloring
>how to make<
(for cake)
*Line 6-cup-capacity mixing bowl with plastic wrap.
*Using serrated knife, cut off domed top of cake so that remaining cake measures 3/4" thick.
*Cut remaining cake into 8 wedges and line bowl with wedges, arranging as closely as possible to achieve snug fit.
:scoop raspberry sorbet into separate bowl and mash with wooden spoon until softened; gently fold in chopped chocolate.
*Fill cake-lined bowl with sorbet mixture and smooth top.
*Cover surface with plastic wrap and freeze until very firm, about 6 hours.
(for frosting)
*Using stand mixer fitted with whisk, whip butter, lime juice, vanilla, and salt on medium-low speed until combined.
*Slowly add sugar and continue to whip until smooth, about 2 minutes.
*Increase speed to medium-high and whip until light and fluffy, about 5 minutes.
*Add 6 drops food coloring and mix until combined.
*Transfer 1/2 cup frosting to small bowl, add 6 more drops food coloring, and whisk until combined.
(finishing)
*Remove plastic from cake and turn out onto chilled plate or cake pedestal; remove remaining plastic wrap.
*Cover cake with even layer of light green frosting.
*Spread 8 vertical stripes of dark green frosting evenly around cake.
*Freeze until frosting is firm, at least 30 minutes. Serve.
-makes 14 to 16-
Note: I found this recipe in "Cook's Country".
9" white cake round
2 1/2 cups raspberry sorbet
2 oz. semisweet chocolate, chopped fine
12 T unsalted butter, softened
3 T lime juice (2 limes)
1/2 t vanilla extract
1/8 t salt
2 cups confectioners' sugar
green food coloring
>how to make<
(for cake)
*Line 6-cup-capacity mixing bowl with plastic wrap.
*Using serrated knife, cut off domed top of cake so that remaining cake measures 3/4" thick.
*Cut remaining cake into 8 wedges and line bowl with wedges, arranging as closely as possible to achieve snug fit.
:scoop raspberry sorbet into separate bowl and mash with wooden spoon until softened; gently fold in chopped chocolate.
*Fill cake-lined bowl with sorbet mixture and smooth top.
*Cover surface with plastic wrap and freeze until very firm, about 6 hours.
(for frosting)
*Using stand mixer fitted with whisk, whip butter, lime juice, vanilla, and salt on medium-low speed until combined.
*Slowly add sugar and continue to whip until smooth, about 2 minutes.
*Increase speed to medium-high and whip until light and fluffy, about 5 minutes.
*Add 6 drops food coloring and mix until combined.
*Transfer 1/2 cup frosting to small bowl, add 6 more drops food coloring, and whisk until combined.
(finishing)
*Remove plastic from cake and turn out onto chilled plate or cake pedestal; remove remaining plastic wrap.
*Cover cake with even layer of light green frosting.
*Spread 8 vertical stripes of dark green frosting evenly around cake.
*Freeze until frosting is firm, at least 30 minutes. Serve.
-makes 14 to 16-
Note: I found this recipe in "Cook's Country".
Labels: ice cream cake recipe, watermelon ice cream cake recipe
