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| Assorted Desserts by Jane Thompson Pistachio & Cherry Shortbread Cream Together: 1 cup butter 1 1/4 C. confectioners sugar 1/4 tsp. salt1 tsp. vanilla Beat with paddle attachment until light and fluffy. Sift 2 c. all purpose flour. Slowly add flour to butter mixture. If dough is sticky you may need to add more flour. Sift and add 1 tablespoons at a time. Chop Fine: 1/4 cup pistachios 1/4 cup dried sour cherries Add chopped fruit & nuts to dough. Butter a 9X9 pan. Place dough in pan and flatten out. Prick with fork and cut dough to desired size before baking. Bake in a 350 degree oven 20 to 25 minutes. Turn once. Should be golden brown. Pumpkin Panna Cotta 1 1/2 C. Milk 1 C. Cream 1 C. Pumpkin 1/2 C. Sugar 3 Gelatin Sheets or 3 Tbsp. gelatin 1/2 t. ea. Cinnamon, Nutmeg, Cloves Blend together 1 cup milk, cream, pumpkin, sugar and spices. Meanwhile, heat 1/2 cup of milk. Soak the gel sheets in cold water until soft. Pull out sheet and put in milk to dissolve. Add everything together with milk and heat until steam rises. Spray six 6-oz. ramekins. Pour equal amounts into ramekins and chill for at least three hours. Phyllo Brazil Nut Crust 1 cup Brazil nuts 2 cups. shredded phyllo 2 tbsp. clarified butter 1/8 cup cinnamon sugar Toss Brazil nuts with cinnamon sugar and 1 tsp. of the clarified butter and toast in the oven. Then pulse in Cuisinart. in a small bowl, toss phyllo, the rest of the butter and the Brazil nuts. Separate into six of the same size ramekins and bake at 350 degrees until golden brown. Chestnut Perce-Neige with Chestnut Tuile and Caramel Port Sauce Ingredients: 8 egg whites 1 1/3 C brown sugar 3/4 C granulated sugar 1/2 C confectioner’s sugar 1/2 a vanilla bean 4 T Port 2/3 C whipping cream 8 oz. chestnut puree. 2 T flour 3 T melted butter 3 T ground almonds 1 lemon Whole chestnuts Vanilla ice cream Preparation: For the Perce-Neige: Preheat oven to 185 degrees. With a knife , scrape out the inside of the half vanilla bean. Beat seven of the egg whites with the brown sugar and the vanilla to stiff peaks. Pipe small disks approximately three inches in diameter and one inch thick on a parchment - lined baking sheet. Fill a small oven-proof pan halfway with water and put it on bottom rack of the oven to create steam. Place the meringues in the oven on the rack above the pan of water and bake for three to four minutes. To test for doneness, gently press the middle of the meringue; a cotton like resistance is ideal. Allow the meringues to cool completely and with a spoon, remove a small disk approximately one inch in diameter from the middle of each meringue. Lightly sprinkle the top of each meringue with confectioner’s sugar and place under the broiler for a few seconds to caramelize. For the Filling: Beat the whipping cream until stiff peaks form, then add in six ounces of the chestnut puree and three tablespoons of the Port. Spoon the blended mixture into the middle of the meringues. For the Tuile: Preheat oven to 350 degrees. Mix together until smooth the remaining confectioner’s sugar, flour, the remaining two ounces of the chestnut puree, the melted butter, ground almonds and the remaining egg white. Using a spatula, spread the mixture into thin circles on a parchment-lined sheet pan. Bake at 350 degrees for six to eight minutes or until golden brown around the edges. Remove from the oven and immediately drape over inverted glasses to form and cool. For the Caramel Port Sauce: Heat on high three tablespoons and one teaspoon water with 3/4 cups granulated sugar. When the caramel begins to color, remove from the heat and carefully add the remaining tablespoon of the Port and a splash of lemon juice. Keep warm on low heat. Add warm water to thin, if necessary. Serve with a good quality vanilla ice cream and garnish with chestnut pieces. |
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