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Dessert
Recipes
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Pour the yogurt into a paper coffee filter
and let it drain off all the liquid. Roast the sesame seeds in a dry
skillet.
Beat the eggs, add the powdered sugar
gradually and add a dash of salt and continue beating until the eggs are
thick and creamy. Add the drained yogurt to the egg mixture and most of
the sesame seeds. Pour the yogurt mixture into 8 buttered ramekins (ca.
½ cup / 1 dl each) and. Line a baking tray with newspaper, pour boiling
water into the baking tray and set the ramekins in the water. Bake at
350° F (180° C)
and bake for 25 minutes. Remove the ramekins and let them cool.
Plum Topping
Cut the plums into quarters, remove the
stems and pits. Pour all the other ingredients in a heavy skillet and
bring to a boil. Add the plums and let them simmer for 8-10 minutes.
Remove from heat and let them cool. Place in a serving dish, top with
the remaining sesame seeds and set aside until ready to serve
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 | Yogurt Mousse with Plums |
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(Serves 8)
3-½ Cups low fat, natural yogurt
4 Tbsp sesame seeds
4 eggs
4 Tbsp sugar
Dash of salt
Plum Topping
1 kg (2 lbs) plums
½ Cup (1 dl) red wine
6 Tbsp powdered sugar
½ tsp ground cinnamon
2 whole cloves
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Stud each
peach half with -5 cloves. Pour juice from the peaches into a
saucepan. Add 1/3 Cup (2/3 dl) brown sugar, 1/8 Cup (1/4 dl) white vinegar
or (white wine vinegar) 2 Tbsp cloves, and 4 sticks cinnamon. Boil the mixture
and simmer about 30 minutes. Taste should be sharp.
Add 1/2 Cup (1 dl) cooking sherry or 1/4 Cup (1/2 dl) brandy.
Add peaches to mixture and bring to boil. Remove from stove and
set aside to cool.
When ready to serve, drain the peaches and fill them with cranberry jelly.
Serve with the turkey.
Best if prepared
1-2 weeks ahead and refrigerated until ready to use.
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| Spiced Peaches Filled with Cranberries |
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1 large tin peach halves
1/3 Cup (2/3 dl) brown sugar
1/8 Cup (1/4 dl) white vinegar or (white wine vinegar)
2 Tbsp cloves
4 sticks cinnamon
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Bake the pie shell or use a precooked pie
shell. If you are using fresh pumpkin, peel and cut or shred the
pumpkin, place it in the microwave to cook or in a saucepan with a very
small amount of water just to keep the pumpkin from burning. Cook
until soft. Drain any excess liquid from the pumpkin.
If using gelatin sheets, soak the gelatin
sheets in cold water until pliable,
squeeze dry and together with 1-2 tablespoons water in a small
saucepan,
heat the gelatin sheets until they are dissolved. Do not cook them
too
long or boil them.
In a small saucepan, stir together the brown
sugar, gelatin, salt, ginger,
cinnamon, and nutmeg. Blend the pumpkin, (if using dissolved
gelatin sheets,
add them here) egg yolks, and milk; stir into the brown sugar
mixture. Cook
over medium heat, stirring constantly, just until the
mixture boils. Place the
pan in a bowl of ice water or chill in the refrigerator, stirring
occasionally until
the mixture mounds sightly when dropped from a spoon.
Beat the egg whites and cream of tartar (or a
dash of salt if you do not have
cream of tartar) until stiff peaks form. Beat in the refined
sugar, 1 tablespoon
at a time; continue beating until the egg whites are stiff and glossy.
Do not
underbeat. Fold the pumpkin mixture into the meringue (beaten egg
whites).
Pile into the baked pie shell. Chill for at least 3 hours or until
set. Garnish with
whipped cream if desired. |
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Pumpkin Chiffon Pie |
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8-inch pie shell
1/2 Cup (1 dl) brown sugar, packed
1 tsp unflavored gelatin or 5 sheets of gelatin (European)
1/4 tsp each salt, ginger, cinnamon and nutmeg
3/4 Cup (1-1/2 dl) canned or fresh pumpkin
2 eggs, separated (pasteurized or simonella free)
1/3 (2/3 dl) Cup milk
1/4 tsp cream of tartar
1/3 Cup (2/3 dl) refined sugar (fine sugar)
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Thaw
and drain the raspberries, reserving the juice.
Mix the flour and sugar and add the cold butter,
using a pastry cutter to mix until it resembles small peas. Add
the egg yolk and work the dough a fork until you can form a ball with
the tips of your fingers. Set the dough in the refrigerator to
rest for about 30 minutes.
Preheat oven to 425 degrees F. Press the dough
into a spring form and bake it for 15-20 minutes. Let the crust
cool.
Stir together the cornstarch and sugar in a small
saucepan. Add the reserved raspberry juice and cook over medium heat,
stirring constantly until mixture thickens and boils. Boil 1
minute. Mix hot mixture with the raspberries and
place evenly in the pastry-lined spring form. Dot with butter.
Cover the pie with aluminum foil with slits in it and
bake for about 30 minutes or until the raspberries are hot and the
pie is set.
Serve with whipping cream, vanilla ice cream or
pouring
cream as follows:
5 pasteurized egg yolks
2-3 Tbsp fine sugar
1/2 tsp vanilla extract
1-1/4 Cup (2-1/2 dl) whipping cream
Beat the egg yolks and sugar until light and foamy.
Add the vanilla. Whip the cream until stiff and carefully
fold into the egg-yolk mixture. Serve in a separate dish to be
spooned over the raspberry tart.
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| Wild Raspberry Tart |
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(Serves 6)
Since fresh raspberries are no longer in season,
frozen unsweetened raspberries may be used. (Nov.)
Crust
5 oz (150 g) all-purpose flour
2-1/2 oz (80 g) fine sugar
4 oz plus 1 Tbsp (125 g) cold butter
1 egg yolk
(You can also use a ready-made or frozen short crust
pastry or pie crust)
Filling
16-20 oz (5-600 g) frozen raspberries
(wild or regular)
1 Tbsp corn starch
1/2 Cup sugar
1 Tbsp butter or margarine
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Cut the plums in half and remove the pits. Cut the plums into
smaller wedges. Peel the oranges and remove the skin of the segments
(optional).
Cook the Madeira and sugar until it is a thin
caramel. Set aside to cool and pour over the plums. Let the plums
marinade for about 1 hour.
Roast the hazelnuts in a dry pan, remove the
skin and return to pan. (Hazelnuts can be bought roasted and skinned).
Sprinkle sugar over the hazelnuts and
continue cooking over low to medium heat until the sugar melts and the
hazelnuts are coated. Remove, cool and chop coarsely.
Serve the plums and orange segments in a
dessert dish, and serve with a scoop of vanilla ice cream. Pour the
caramel sauce over the fruit and ice cream,
and decorate with chopped hazelnuts
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| Plums and Oranges |
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(Serves 4-6)
9 ripe plums (can be a mixed variety)
3 oranges
3 oz (100 g) sugar
1 Cup (2 dl) Madeira (wine)
2 oz (60 g) hazelnuts
2 Tbsp sugar
2 Cups caramel sauce
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Combine walnuts, dates, raisins and baking soda. Add boiling water; set aside.
Combine sugar and oil in mixing bowl. Add flour, then eggs, one at a time,
blending well. Add vanilla and lemon rind. Stir in fruit and nut mixture. Turn
into greased loaf pan. Bake in 350 degrees F. (190 degrees C.) (moderate) oven
until cake tests done, about 1-1/2 hours.
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| Fruit and Nut Cake |
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(From
our eBook: Health,
Recipes and You)
1 cup (2 dl) chopped walnuts
1 cup (2 dl) sugar
1 cup(2 dl) chopped dates
1/2 cup(1 dl) oil
1 cup (2 dl) raisins
1-1/2 cups (3 dl) sifted flour
1 tsp baking soda
2 eggs
1 cup (2 dl) boiling water
1 tsp vanilla
1/2 tsp grated lemon rind |
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Crust
Sift the flour and baking powder. Cut the cold
butter into small pieces and with a pastry blender work the butter and
flower until it resembles small peas or bread crumbs. With the tips
of your fingers form the pastry into a round ball and set aside in a cool
place for 30 minutes to 2 hours.
Filling
In
a mediu-sized saucepan cook the pitted prunes, lemon juice, sugar and
vanilla sugar (or vanilla extract) and puree. Set aside to cool.
Roll out the crust in two round circles, one a little larger than the pie
pan. Butter the pie pan and place the larger circle in the pie pan.
Bring the pastry sides up to the top of the pie pan. Pour the
prune filling into the pie pan. Roll the edges of the bottom crust
little over the top of the pie dish and brush with a little beaten egg.
Place the second circle over the pie and press the edges together
either with your fingers or with a fork. Brush the top of the paster
with the rest of the beaten egg, sprinkle with a little coarse sugar and
bake at 200 C (400 F) for about 30 minutes or until the pastry is golden
brown.
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Prune
Tart
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Crust
300 g (10 oz) flour
1/2 tsp baking powder
225 g (7-1/2 oz) butter
1/2 dl (1/4 Cup) whipping cream
Filling
250 g pitted prunes
2 dl (1 Cup) water
2 Tbsp lemon juice
2 Tbsp sugar
1/2 tsp vanilla sugar (or 1/4 tsp vanilla extract)
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Combine
the sugar, water and rum in a saucepan and heat through until just before
boiling. Pour the rum mixture over the prunes and let them soak at
least one hour. Just before serving, crush several macaroons
(about 2 Tbsp for each serving). Place the prunes and a little of
the rum mixture in individual dessert dishes and sprinkle the crushed
macaroons over the prunes.
Top with whipped cream
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| Prune
Trifle
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(Serves 4)
150 g (5 oz) dried, pitted prunes
100 g (3 oz) sugar
1 dl (1/2 Cup) water
1-2 Tbsp rum
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Peel strips from the lemon or lime with a potato peeler or
a sharp knife. Combine water, sugar, cinnamon stick and lemon slices in a small saucepan and bring to a
boil. Strain
the liquid, add the sweet white wine and set the liquid aside to cool .
If the grapes have seeds, cut them in half and remove the
seeds. Cut the pears in half and remove the core. Slice
into thin slices. Pour the cooled liquid over the fruit and let it rest for about 3 hours covered in the
refrigerator.
Just before serving the fruit salad, whip the egg yolks and s sugar until light and
frothy. Whip the cream and gently mix with
the egg yolk mixture. Keep refrigerated until ready to serve. Serve in a separate bowl with the
fruit. |
| Fruit Salad with Cold Custard Cream |
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(Makes 4 servings)
Peel of half a lemon or lime
1/2 Cup water
3 Tbsp sugar
1 hole cinnamon stick
3 whole cardamom
1 Cup sweet white wine
1 Cup purple grapes (seedless)
otherwise, cut in half and remove seeds
2 fresh pears
Cold Custard Cream
2 egg yolks
1 Tbsp sugar
1 Cup whipping cream |
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Mix all ingredients and spread into a tart or pie
pan. Cut three sticks of rhubarb into small pieces. Spread an apricot jam on the base of the
pie or tart and spread the rhubarb pieces over the jam OR mix the rhubarb and apricot
jam together before spreading on the base of the pie or tart. Bake for 20 - 25 minutes at 200 C.
Serve warm with whipped cream or vanilla ice cream.
Jakob Kristensen,
Farabol, Sweden
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| Rhubarb Tart |
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150 g (5 oz) margarine
1 dl (1/2 Cup) sugar
Melt margarine and add sugar.
3 dl (1-1/2 Cups) all purpose flour
1 tsp baking powder.
Combine these ingredients.
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