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Scotch Whisky Trifle Recipe
12 servings
Ingredients
-------COFFEE-CARAMEL CUSTARD----------- 2 2/3 c Half and half 6 Egg yolks 3/4 c Dark brown sugar, packed 3 tb All-purpose flour 1 1/2 ts Vanilla extract 1 c Whipping cream; chilled + 2 tb Whipping cream; chilled 1 1/4 ts Instant espresso powder -OR- instant coffee powder 3 tb Scotch whisky ---------------TRIFLE------------------- 1 Frozen pound cake, 1-lb.size -thawed, cut into 3/4" cubes 6 tb Scotch whisky 1 c Raspberry jam 1 pt Fresh raspberries; -OR- 24 oz -Frozen raspberries, thawed 2 lg Bananas; peeled, - halved lengthwise, sliced -------------TO FINISH------------------ 2 c Whipping cream; chilled 3 tb Sugar 3 tb Scotch whisky 1/2 pt Fresh raspberries Semisweet chocolate - curled or grated
Instructions
1. For custard: Scald half and half in heavy medium saucepan. Whisk yolks, sugar and flour in top of double boiler until smooth. Gradually whisk in hot half and half. Set over boiling water and stir until custard is very thick and mounds when dropped from spoon, about 6 minutes. Set top of double boiler over ice and chill custard, whisking occasionally. Mix in vanilla.
2. Combine whipping cream and espresso powder in large bowl and stir until powder dissolves. Beat to firm peaks. Add Scotch and beat until firm. Fold cream mixture into cold custard in 2 additions. (Can be prepared 1 day ahead. Cover and refrigerate.)
3. For trifle: Place half of pound cake cubes in 3-quart trifle bowl or glass bowl. Sprinkle with 3 tablespoons Scotch and toss. Heat jam in heavy small saucepan until just pourable. Spoon half of jam over cake and spread. Top with half of custard. Top with 1/2 the raspberries, making sure some berries show at sides of bowl. Top with half of bananas. Place remaining pound cake cubes in another bowl. Sprinkle with 3 tablespoons Scotch and toss. Layer fruit over. Spoon remaining jam over and spread. Top with remaining custard, then with other halves of raspberries and bananas. Cover and refrigerate until set, at least 3 hours. (Can be prepared 1 day ahead).
4. Whip cream and sugar in large bowl to stiff peaks. Add 3 tablespoons Scotch and beat to firm peaks. Mound cream atop trifle. Garnish with fresh raspberries and chocolate.
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Baily's Irish Cream Cheesecake Recipe
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Ingredients
---------------CRUST-------------------- 1 1/2 pk Graham crackers; crushed 1/3 c Sugar 6 Butter; melted --------------FILLING------------------- 24 oz Cream cheese; unwrapped On high 1 1/2 c Sugar 3 Cocoa 1 Pt. whipping cream And softened in a microwave 5 Jumbo eggs separated 2 Env. knox gelatin 1/2 c Bailey's irish cream
Instructions
1. For crust: Mix top three ingredients and pat into bottom of springform pan then bake at 350 for 10 mins.
2. Soften gelatin in small saucepan with 3/4 cup water. Stir egg yolks into 1 cup sugar. Add to gelatin mixture and cook over med. heat. stirring constantly until mixture thickens and bubbles. Cool. Beat cheese in large bowl until light and fluffy. Add cocoa and beat again. Add Bailey's and beat some more. Slowly add gelatin mixture an blend well. Beat egg whites until soft peaks form. Add remaining 1/2 cup sugar and continue beating until stiff peaks form. Fold into cheese mixture. Whip cream and fold into cheese mixture. Pour into crust and refrigerated several hours or overnight.
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Candied Grapefruit Recipe
1 servings
Ingredients
3 Plump, pink grapefruit, - preferably organic 2 1/2 c Sugar 1 1/4 c Water 2 tb Corn syrup Superfine sugar; for coating 5 oz Semisweet chocolate 1 tb Butter
Instructions
1. SCORE GRAPEFRUIT INTO QUARTERS and carefully pull off peels or juice fruits and cut halves again in half. Place peels in large pan, cover them with cold water and bring to boil. Simmer 25 minutes. Remove peels and let them cool until they are easy to handle. Hold peels firmly against counter and gently scrape away most of white pith just below skin. Cut cleaned peels into strips with knife or scissors as narrow or wide as you like. In 2-quart saucepan, mix together sugar, water and corn syrup. Bring to boil. When syrup is clear, add peels, lower heat and cook slowly until peels are translucent, about 1 hour. Set cake rack over baking sheet. Remove peels a few at a time and spread them out on rack to drain about 15 minutes. While they are draining, thickly cover large plate with super- fine sugar. Set several pieces at a time in sugar and turn them to coat them. When evenly coated, set them aside on another plate or piece of parchment paper thinly coated with sugar. This process will need to be done in several batches. If sugar become lumpy with beads of syrup, pass it through a strainer, then continue using it. Set aside sugared peels about 1 hour or until they are dried. Carefully package them in tin or plastic container and store either in cupboard or refrigerator.
2. To dip peels in chocolate, melt semisweet chocolate over simmering water along with butter. Stir well to ensure that mixture is smooth before removing from heat. Dip each rind into chocolate, coating most of it but leaving a little "handle" to grasp. Or, completely immerse each rind in chocolate, then remove with 2 forks or pair of chopsticks. Set slices on parchment paper or cake rack and place in cool place to harden. Once chocolate has set, pieces can be stored in refrigerator. Chocolate will discolor when it cools but will become dark and glossy again once brought to room temperature.
Makes 3 Cups
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Danish Blue Cheese Pie Recipe
Yield: 10 servings
Ingredients
---------------CRUST-------------------- 11 oz Pumpernickel Bread; * 1/2 c Butter; No Margarine 1/4 c Sugar; Granulated -------------CHEESE PIE----------------- 2 ea Unflavored Gelatin;Envelopes 1/2 c Cold Water 4 oz Cream Cheese 4 oz Danish Blue Cheese 1 c Heavy Cream 1 lb Seedless Green Grapes
Instructions
* Use 1 loaf (11 oz) of thin sliced pumpernickel bread.
NOTE: Since this is a Cheese pie rather than a cake, you will need one 9-inch pie tin.
1. First prepare the crust. Preheat the oven to 250 degrees F, then dry the bread slices in the oven until they are hard enough to crumble easily, (about 20 to 25 minutes). Meanwhile melt the butter. Crush the bread, making about 1 1/2 cups of crumbs. Add the butter and the sugar and mix very well. Press the crumbs into the pie tin. Raise the oven temperature to 35o degrees F. and bake the crust fro 15 minutes. Allow to cool before filling. Then prepare the filling. In a medium-sized saucepan, combine the gelatin with the water and cook over medium high heat, stirring constantly, until the mixture is clear (about 6 to 8 minutes). Cool. In a large mixing bowl, beat the cream cheese until light and smooth. Mash the blue cheese well and combine with the cream cheese. Pour the gelatin mixture into the bowl with the cheese and mix well. Whip the cream until stiff and fold into the cheese mixture. Pour the filling gently into the prepared crust. Press the grapes upright into the pie, leaving the tops showing. Chill the pie for several hours or until set.
NOTE:
Since there is no sugar in this recipe, all the sweetness comes from the grapes, it is not as sweet as a cheesecake. If it is too tart for you, add just a little sugar, but it is well liked by most as an appetizer without any sugar added.
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