Minted Cantaloupe
Servings 2 People
Ingredients
- 2 c Ripe Cantaloupe diced
- 2 Tbsp Lime Juice
- 2 Tbsp Mint chopped
Instructions
- Mix ingredients and chill for 4 plus hours.
Notes
This is a great snack or dessert.
Pomegranate and Coconut Milk Ladyfinger Parfait
Pomegranate and Coconut Milk Ladyfinger Parfait
Servings 2 People
Ingredients
- 3 egg yolks
- 1/3 c Sugar
- 2/3 c Heavy Cream
- 2/3 c mascarpone
- 2/3 c sweetened coconut milk
- 1/4 c pomegranate juice
- 1 Tsp rum
- 18 ladyfingers
- Fresh pomegranate kernels
- Fresh Mint
Instructions
- Beat the yolks and sugar until thoroughly mixed. Whip the cream.
- Fold the mascarpone into the cream and then the yolks into it.
- Mix the coconut milk, pomegranate juice and rum.
- Dip the ladyfingers in the liquid and layer into parfait dishes alternating with the egg mixture.
- Garnish with fresh pomegranate kernels and mint.
- Put in the refrigerator and let it set for 8 hours.
Dessert Polenta
Dessert Polenta
Servings 2 People
Ingredients
- 2 c Milk
- 1/2 c Sugar
- 1 c cornmeal
- Topping:
- 2 Tbsp Butter
- 3/4 c brown sugar
- 1/2 c Heavy Cream
- 2 c Fruit sliced or diced
Instructions
- Simmer ingredients until smooth and creamy, stirring constantly.
- Top with something yummy! Maybe ice cream or...caramel... pears, apples or bananas.
Notes
Topping:
Bring topping ingredients to a boil and simmer until it starts to thicken. Add 2 c. sliced or diced fruit, bring to a boil and simmer until tender. Adding a bit of cinnamon, vanilla, rum or brandy is nice.
Cookies and Tidbits
Cookies and Tidbits
Instructions
- Assemble a tray of your favorite finger dessert snack at least one chocolate and one not. Depending on your crowd this may be a token tray or an important highlight. Some people only remember the dessert others won't even notice it. You make the call.
Basic Bread Pudding Custard
Basic Bread Pudding Custard
Ingredients
- 2 c Milk scalded
- 4 eggs
- 1 c Sugar
- 1 tsp vanilla
Instructions
- In a bowl whisk the eggs, sugar and vanilla-whisk the hot milk in. That is custard.
- You can use more bowls and double boilers but in my kitchen I'll be cleaning up so I cut to the chase. Keep it simple.
- French bread is what I like to use. I cut it into squares put it into an ovenware dish and cover with the custard.
- The bread likes to float so I put another dish on top to keep the bread covered.
- I prefer to have more custard than bread.
- Some people like it drier and add a sauce.
- All custard likes to be cooked in a water bath, I would recommend it but you dont have to, just keep the heat down.
Notes
Let's think of some good combinations:
- Chocolate bread pudding with banana creme anglaise
- Maple bread pudding with whipped cream
- Rum raisin bread pudding with whipped cream
- Brandied chestnut bread pudding with maple syrup and whipped cream
- Mocha bread pudding with chocolate sauce
- Almond bread pudding with whipped cream and toasted almonds