Bourbon Vanilla Banana Pudding Pavlova


A sophisticated twist on a southern classic, this deliciously light and sumptuous dessert will be a delightful ending to any gathering! ~Amy

Bourbon Vanilla Banana Pudding Pavlova

3 bananas, thinly sliced
1-2 containers meringues, store bought, crushed
Bourbon Vanilla Custard*
Vanilla Whipped Cream*

Bourbon Vanilla Pudding:

1 1/2 cups sugar
2 1/2 tbsp cornstarch
3 eggs
1 cup milk
1 cup half and half
2 tbsp butter
2 tsp Nielsen-Massey Bourbon Vanilla

In a small bowl, whisk together cornstarch and sugar. Set aside.
In a large saucepan, whisk eggs until frothy; about one minute. Whisk in sugar mixture, and mix until well blended. Add milk and half and half. Bring mixture to a boil over medium heat, stirring constantly. Cook until it thickens. Remove from heat and stir in butter. Cool slightly, while stirring.
Add vanilla, and blend well. Cover and cool completely. Or refrigerate until ready to assemble.

Whipped Cream:
2 cups heavy cream
1/2 cup confectioners sugar
2 tsp vanilla

In a medium sized bowl, whip together cream, sugar and vanilla to soft peaks. Refrigerate until ready to use.

To assemble:
Layer crushed meringue, whipped cream, bananas and pudding, alternating, finishing with cream. Garnish with fresh bananas and serve immediately.

Makes 6-8 servings

Recipes by Amy Richardson

Silver Spoon Chocolate Mousse


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My favorite silver spoons make this simple and elegant dessert something special. Add fresh pansy blossoms and you have a beautiful and unique ending to any dining event. ~Amy

Silver Spoon Chocolate Mousse

6 oz dark or semisweet pieces
2 tbs butter
3 tbs water
1 cup heavy cream

Silver spoons
Fresh violets, pansies for garnish

Place chocolate, butter, and water in a small saucepan pan, and heat over medium heat until smooth. Set aside to cool.

Whip cream to stiff peaks. Take a small amount of cream and gently stir into chocolate to lighten. Carefully fold remaining cream into chocolate until no streaks remain. Refrigerate at least 2-3 hours to set.

To serve:
Scoop chocolate mousse with silver spoons. Place onto serving platter, marble or slate tile, sprinkle with fresh flowers and serve immediately or cover lightly with plastic wrap and refrigerate until ready to serve.

Recipe by Amy Richardson

Blue Hawaii Macarons


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Everyone needs a little Hawaii this time of year. At our house we have a whole week of bringing a little bit of the islands to us. To kick it off, Blue Hawaiian Macarons!
Aloha!🌺~Amy

Blue Hawaii Macarons

Macaron Base:

3 egg whites, at room temperature
5 tbsp granulated sugar
2/3 cup almond flour
1 1/2 cups confectioners sugar
1/2 tsp vanilla extract

1/2 tsp coconut extract

7-8 drops neon blue food coloring

In a food processor, process almond flour and confectioners sugar until well mixed. Sift the mixture through sieve, and divide in half.

In a medium sized mixing bowl, whip egg whites until foamy.

While beating on high, slowly add sugar. When soft peaks form, add extracts and food coloring if desired.

Beat until stiff peaks,has a glossy texture, and mixture doesn’t drip from the beaters.

Into the whipped merengue, fold in the first half of the almond mixture. When just blended, add additional dry mixture, folding until mixture is blended, and looks like lava when dropped from the spatula.

Place mixture in a piping bag fitted with round tip.

On to a parchment lined baking sheet, pipe in small circles, about the size of a quarter; leaving room for the batter to spread.

Rap sheet firmly against the counter, or flat surface. This helps the macaron to get it’s pied shape.

Before baking, let batter dry, uncovered for 30 minutes.

Heat oven to 300. Bake for 15-17 minutes. Cool completely.

Pipe a small amount of ganache on the flat side of macaron, top with other half making a sandwich. Refrigerate until ready to serve.

Makes about 2 1/2 dozen filled macarons.

Coconut White Chocolate Ganache

1/2 heavy whipping cream
1 1/2 cups chopped white chocolate
1/2 tsp coconut extract

Place chopped chocolate into a small bowl.
In a saucepan bring cream to an almost boil. Pour over chocolate, and let set for about 5 minutes. Slowly stir until smooth. Add coconut extract and whip to desired consistency.

Recipe by Amy Richardson

Irish Cream Dark Chocolate Shamrock Shake


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Looking for a last minute St. Patrick’s Day treat?! Dark Chocolate and Irish cream make this sophisticated Shamrock Shake over the rainbow!~Amy🍀

Irish Cream Dark Chocolate Shamrock Shake

4 cups double dark chocolate gelato or ice cream, softened
3 tablespoons Irish cream barista syrup, like Torani
1 cup vanilla ice cream
Dark chocolate shavings
Pirouline cookies, optional

Blend together chocolate gelato or ice cream with syrup.
Pour into individual glasses, top with a scoop of vanilla ice cream, drizzle with additional Irish cream syrup, generously sprinkle with chocolate shavings and garnish with a cookie.

Makes 4 servings

Recipe by Amy Richardson

Mount Vernon Cherry Raspberry Nantucket Pie


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In honor of George Washington and President’s Day, I have made a variation on this classic colonial dessert! I cannot tell a lie: you will absolutely LOVE this pie!!🍒~Amy

Mount Vernon Cherry Raspberry Nantucket Pie

10-15 minutes prep time:

1 cup tart cherries, drained or frozen
1 cup raspberries, fresh or frozen
1/2 cup sugar

3/4 cup butter, melted and slightly cooled
3/4 cup sugar
2 eggs
1/2 tsp vanilla extract
1/2 tsp almond extract
1 cup flour
1/4 tsp baking powder
1/4 tsp coarse salt
Coarse white sugar

Heat oven to 350 degrees

Generously butter 9 inch pie tin. Evenly spread cherries and raspberries into the bottom of the tin. Sprinkle with 1/2 cup sugar. Set aside.

In a medium sized bowl, whisk together melted butter and sugar. Whisk in eggs and extracts until smooth and creamy.
Add baking powder, salt and flour and whisk until smooth.
Pour over the top of fruit and spread evenly to the edges with either a spatula or slightly wet finger tips.
Sprinkle generously with coarse sugar and bake for 40-45 minutes or until golden brown.

Serve with vanilla ice cream or whipped cream

Classic recipe variation by Amy Richardson

Strawberry Key Lime Eton Mess


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The Eton Mess is a classic Strawberries and Cream British dessert eaten while watching a game of cricket. My summer key lime twist makes it so good, it could be eaten anytime, anywhere! ~Amy

Strawberry Key Lime Eton Mess

Meringues:
Purchased or homemade meringues, broken into pieces.

4 cups strawberries, chopped
1/2 cup powdered sugar

Sprinkle sugar over strawberries, toss to coat. Set aside.

Key lime Cream:
2 cups heavy cream
1/2 cup confectioners sugar
2 tsp vanilla
4 tbsp key lime or lemon curd, purchased

In a medium sized bowl, whip together cream, sugar and vanilla to soft peaks. Take out a small amount and gently stir in curd. Fold into remaining cream with about half of the prepared strawberries.

To assemble:
Layer fruit, meringues and cream alternately, finishing with cream. Garnish with fresh strawberries. Refrigerate until ready to serve.

Makes 6-8 servings

Recipe by Amy Richardson

Toasted Coconut Key Lime Pie with Coconut Vanilla Whipped Cream


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I LOVE key lime pie! It is such a refreshing dessert! I have added toasted coconut to the crust for a little extra crunch, and topped it with a delicious coconut vanilla whipped cream! ~Amy

Toasted Coconut Key Lime with Coconut Vanilla Whipped Cream

Crust:

2 cups crushed graham cracker crumbs
1/2 cup toasted coconut*
1/4 cup brown sugar
1/2 cup butter melted

Heat oven to 350 degrees

In a medium sized bowl, toss together crumbs, coconut and sugar, drizzle with melted butter and toss to mix.

Press inside pie plate or the bottom of an 8 inch spring form pan.
Bake for 6-8 minutes. Cool.

Filling:

4 egg yolks
1 can sweetened condensed milk
1/2 cup fresh key lime juice, or bottled

Lower oven temperature to 325 degrees

Whisk together egg yolks. Whisk in condensed milk, and continue with lime juice until well blended. Pour into prepared crust.
Bake for 17-20 minutes or until set.
Remove and cool completely.
Serve with Coconut Vanilla Whipped Cream.

Whipped cream:

1 cup heavy whipping cream
3 tablespoons confectioners sugar
1/4 tsp bourbon vanilla
1/4 tsp coconut extract.

With an electric mixer, beat all ingredients on high until soft peaks.

Makes 6 servings

*Toasted coconut: spread a thin layer of coconut onto a baking sheet. Bake at 350 degrees until golden brown, stirring often. Cool

Recipe by Amy Richardson