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The Dessert Course |
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"Only the wisest men know the art of good eating." Brillat-Savarin
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Recipes Chocolate Pots de Crème Madeleines Fruity Rum Punch |
Try this for Summer Refreshment
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Violet Iced Tea for Two
16 oz. fresh brewed tea
Combine in frosted glasses. Garnish with violets or mint. See Dessert Pantry for Violet Syrup and Candied Violets
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Chocolate Pots de Crème 1 1/2 cups whole milk 1 cup heavy cream 1 cup sugar 8 oz. bittersweet chocolate chopped into small pieces 2 Tbs. unsweetened cocoa powder tiny pinch of salt 1 large whole egg plus 6 egg yolks 1/2 teaspoon pure vanilla extract |
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Preheat over to 350º F. In a heavy
saucepan over medium heat, combine the milk, cream and sugar. Cook,
stirring to dissolve the sugar until small bubbles form around the pan edges,
5-6 minutes. Remove from heat and add the chocolate, cocoa and salt. Return to
medium heat, stirring constantly 3-4 minutes longer. Remove from heat.
In a bowl, whisk together the whole egg and egg yolks. Ladle in few
spoonfuls of the chocolate mixture and whisk until blended. Gradually add
remaining chocolate mixture a few spoonfuls at a time whisking constantly. Add
vanilla. Strain through a fine-mesh sieve. Divide among 8 ramekins, filling
almost to the top. Place the ramekins in a large baking pan lined with a dish
towel. Pour boiling water into the pan to reach halfway up sides of the
ramekins. Cover pan loosely with aluminum foil. Bake until the edges are firm but
the centers still tremble slightly when the ramekins are shaken, 20-25 minutes.
Remove the pan from the oven and the ramekins from the pan. When cool, cover
with plastic wrap and refrigerate until well chilled, at least 2 hours or up to
2 days.
When ready to serve, transfer the custards to the Pot de Crème
dishes and enjoy!
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Madeleines 1 stick unsalted butter, melted and cooled 4 eggs ¼ tsp. salt 2/3 cup sugar 1 tsp. vanilla 1 cup sifted flour 1 tsp. lemon zest |
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Butter and flour madeleine molds. Preheat oven to 350 degrees.
Beat together eggs, salt, and sugar until fluffy. Add vanilla. Fold in flour,
melted butter and lemon zest. Spoon batter into molds, almost to the top.
Bake for 8-10 minutes until cakes are firm in the center. Let cool in mold for 1
minute, then turn out onto cooling racks. Dust with confectioner's sugar.
| Fruity Rum Punch 1 (64 oz.) bottle apple juice 3 cups cranberry juice 2 tsp. mulling spice mix 2 oranges, sliced 1/2 lemon, sliced 1/2 lime 1 cup rum |
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Combine juices and spice mix in a large saucepan, bringing to boil over
medium heat. Reduce heat to low and simmer for 5 minutes. Pour into
heatproof punch bowl and add rum and fruit.
Sugar Cake Pyramid
2 cups butter, softened
1 ½ cups sugar
1 tsp. salt
4 eggs
4 tsp. vanilla
6 cups flour
Preheat oven to 350 degrees. Mix butter and sugar until light and fluffy.
Add salt, eggs and vanilla. Mix well. Add flour and stir until mixture is well
combined. Press dough into mold. Bake 15-18 minutes or until golden brown. Let
cool for 1 minutes. Place cooling rack over mold and invert carefully. Remove
the mold and allow cookies to cool. Makes 4-5 pans of cookies.
To create a pyramid as shown, arrange 5 cookies around 1 center cookie. Repeat
for second layer. Next, arrange 4 cookies with side edges touching. Repeat
with another layer. Next, stack 3 cookies in the center surrounded by 3
cookies (1 on each side of the stacked hearts) with points facing upward.
Finally, place one upside down cookie on top. These last 4 cookies are best kept
in place by using a bit of frosting as a "glue." You will
have enough cookies to experiment with various pyramid arrangements and of
course to sample along the way.
Pandoro Bread Pudding
2/3 cup light raisins
6-8 slices Pandoro (about 8 oz.)
2 cups milk
3/4 cup sugar
1 cup heavy cream
1/4 cup rum
1/4 cup Marsala
3 large eggs
2 tbsp. grated orange peel
1/2 tsp. cinnamon
confectioner's sugar for dusting
Preheat oven to 375 degrees. Butter a 9x12x2 baking dish. Sprinkle half the raisins in the bottom of the dish. Make a layer of half the cake slices over the raisins. Sprinkle with the remaining raisins and top with the rest of the cake. Combine the milk and sugar in a medium saucepan and simmer until the sugar is dissolved. Remove from the heat and stir in cream, rum and Marsala. Beat the eggs, orange peel and cinnamon and stir into milk mixture.
Slowly pour the liquid over the cake slices, pressing them down. Let stand 10
minutes. Place the dish in a large roasting pan filled with boiling water
to a depth of 1 inch (as in a water bath). Bake 30 minutes or until a
knife inserted 2 inches from the edge comes out clean and the top is golden.
Just before serving, sprinkle with confectioner's sugar. Serve warm or chilled.
Pandoro Christmas Tree
Slice the Pandoro horizontally in 2" slices. The 1000 gram cake will
yield about 5 slices. Place the bottom layer on a cake plate. Cover with
whipped cream, lemon curd or pastry cream. Top with fresh fruit. When placing
the next layer turn, so the points of the cake do not line up. Looking
down on the cake slice it looks like a star shape. Place the tips of the stars
in between the points of the bottom layer. Repeat layers with cream and fruit.
When completed the cake will resemble a tree shape. Garnish the top with
cream and fruit.
Lamplighter Coffee Punch
Here is the much requested punch recipe served at our Annual Open House.
Visit The Lamplighter Shoppe's website at http://www.lamplightershoppe.com
2 oz. instant coffee
2 cups boiling water
1 cup sugar
Make syrup and chill.
Add:
1 gallon milk
1/2 gallon chocolate ice cream
1/2 gallon vanilla ice cream
2 cartons cool whip
Serves 30-40
We have substituted Splenda and Breyer's Low Carb Ice Cream with excellent
results.
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