Vanilla Cream Cran~Raspberry Layered Meringue Dessert


Don’t like to bake?! This dessert is for you! Beautiful, simple and easy to assemble, this dessert will be a show stopper at your next holiday gathering! ~Amy

Layered whipped cream, fresh raspberries, cranberry and light and crisp meringues. So delicious you will be asking for a sweet second taste. ~Amy

Vanilla Cream Cran~Raspberry Layered Meringue Dessert

2-3 cups cranberry sauce, homemade or purchased
2-3 cups fresh raspberries
Meringue cookies, purchased, lightly crushed

1 recipe Vanilla Whipped Cream*

In a clear glass bowl, or wide mouth vase, start with a layer of whipped cream, layer with cranberry sauce, meringue pieces, fresh raspberries, then repeat, ending With the whipped cream. Garnish with additional raspberries if desired. Serve immediately, or refrigerate up to 4 hours.

Note: Recipe can easily be doubled for a larger crowd

Makes 4-6 servings

Recipe by Amy Richardson

*recipe can be found at http://www.greattastebuds.wordpress.com

Advertisements

Sugared Vanilla Cranberry Nantucket Pie


Pie or cake?! This old fashioned pie, or is it cake dates back as far as anyone can remember. Who knows, maybe it was even served at the first Thanksgiving!~Amy


Sugared Vanilla Cranberry Nantucket Pie

10-15 minutes prep time:

2 cups cranberries, rinsed and sorted
1/2 cup sugar

3/4 cup butter, melted and slightly cooled
3/4 cup sugar
2 eggs
1 1/2 tsps vanilla 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 cranberries 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 a spatula.
Sprinkle generously with coarse sugar and bake for 40-45 minutes or until golden brown.

Serve warm or at room temperature with Vanilla Whipped Cream*

Classic recipe variation by Amy Richardson

*recipe can be found at http://www.greattastebuds.wordpress.com

Bourbon Vanilla Sugar Cream Pie with Maple Whipped Cream


Sugar Cream Pie is a rich custard pie, made from simple ingredients. It dates back to the early 1800’s and is also known as Indiana Sugar Cream and Hoosier Pie. I have added bourbon vanilla and topped each piece with Maple Whipped Cream for a tasty twist on this old fashioned forgotten pie!~Amy


Bourbon Vanilla Sugar Cream Pie with Maple Whipped Cream

1 single 8 inch pastry crust

1 cup heavy cream
1 cup half and half
1 cup sugar
1/2 cup flour
2 tbsp Nielsen Massey Bourbon Vanilla
2 tbsp butter, cut into small pieces
1/4 tsp salt

Place large baking sheet in oven.
Heat oven to 425 degrees.

In a medium sized bowl, whisk together cream, half and half, sugar, flour, vanilla and salt, until smooth. Pour into prepared crust top with butter pieces, and carefully place on hot baking sheet.
Cook for 10 minutes on 425 degrees.
Lower oven to 350 degrees and bake for about 55 minutes.
Cover edges if necessary. Center will still be soft, but will firm as it cools.

Serve at room temperature, or chilled. With Maple Whipped Cream.

Recipe adapted by Amy Richardson

Maple Whipped Cream:

1 cup whipping cream
1/4 maple syrup

Place ingredients into medium sized bowl, with an electric mix on high, beat until soft peaks

Makes 2- 2 1/4 cups

Recipe by Amy Richardson

~An Elegant Fondue Party for Six~ “Autumn Evening in Vermont”


What a beautiful time of the year, the leaves turning, and a crispness in the air. A perfect setting for an intimate gathering, with the ever wonderful cheese fondue as the centerpiece! Enjoy this easy and delightful menu, as you gather together for conversation, a little music, and a fall themed fondue!

Each guest will feel special with these beautiful little hand written place markers, set with a ribbon tied skewer.

With a beautiful piece of marble as your serving station, you can place any assortment of fruit, bread, meat, or what ever you like directly on the marble. It keeps it chilled and looks spectacular.

Happy entertaining! ~Amy

~An Elegant Fondue Party for Six~
“Autumn Evening in Vermont”

Party Menu:

Honey Cider, Vermont Cheddar Cheese Fondue:

1 cup Honey Crisp Cider, or other pressed apple Cider
2 tsp honey

1/2 pound Vermont white cheddar cheese, grated
1/2 pound Jarlsburg cheese, grated
2 tbsp cornstarch

Heat cider over medium high heat in a fondue pot to a boil.
Add honey.
Toss together cheese and cornstarch.
Decrease the heat to low and add cheese mixture, about 1/2 cup at a time, stirring until melted after each addition. Serve immediately.

Makes about 3 cups

Recipe by Amy Richardson

Fruit:
Small apples, Honey Crisp, Gala, Granny Smith, or other firm apples, sliced
Small pears, Red, Anjou, and Bartlett, sliced
Seedless, Black, Red, and Green Grapes

Meat:
Honey Maple Ham, in pieces
Chicken Apple sausages, warmed and sliced

Assorted Artisan Breads:
Sweet Potato and Pecan, Rosemary Olive Oil, cut into pieces and lightly toasted. Tear away french baguettes.

Drinks:
Sparkling Spiced Cider, R.W. Knudsen

Desserts:
Maple Glazed Pumpkin Cream Cheese Twists*
Dark Chocolate, Sea Salt Caramel, Creme Brûlée!*
Apple Pie Spice, White Chocolate Pizzelle Cookies*

Product info:
Swissmar Lausanne Copper Fondue Pot:
Crate and Barrel: $120.00
https://m.crateandbarrel.com
Bed Bath and Beyond:
https://m.bedbathandbeyond.com/m/product/swissmar-reg-lausanne-11-piece-copper-fondue-set/1014727353

Marble slab and name tiles:
Contempo SLC
3732 South 300 West
Salt Lake City, Ut
84115

*Additional recipes can be found on
http://www.greattastebuds.wordpress.com

By Amy Richardson

Dark Chocolate Sea Salt Caramel, Creme Brûlée!


I love this dessert!!! Chocolate, caramel, and custard? An utterly divine combination! ~Amy

Dark Chocolate Sea Salt Caramel, Creme Brûlée!

Custard:

4 egg yolks
1 egg
1/3 cup brown sugar
1/2 tsp vanilla
Dash of salt
2 cups heavy cream
6 oz bittersweet chocolate pieces

Heat oven to 325 degrees

Place 6 small ramekins into a baking pan. Set aside.

Over medium heat, warm cream until it just begins to simmer around the edges. Remove from heat and add chocolate. Whisk until smooth. Set aside.

In a medium sized bowl, whisk together egg and egg yolks. Add sugar, vanilla and salt, and whisk until very smooth. Add a small amount of chocolate mixture into egg mixture and mix until smooth. Repeat until chocolate mixture is thoroughly incorporated.

Divide evenly between ramekins. Place pan in to the oven and pour hot water into the baking pan, reaching to about half way up the ramekins.

Bake for 40-45 minutes or until just set.
Cool completely and refrigerate for at least 1 hour.

Sea Salt Caramel:
Sugar
Sea Salt Flakes

To finish custards, sprinkle tops evenly with 2-3 tsp granulated sugar. Torch evenly back and forth across the top at a 90 degree angle until caramelized. Or broil custards on top rack until caramelized. Cool 1-2 minutes then lightly sprinkle with salt flakes.

Makes 6 servings

Recipe by Amy Richardson

Fresh Banana Ice Cream


IMG_1022

This fun flavored ice cream is terrific topped with fresh bananas, caramel, pecans, chocolate, but I like it best simply bare! ~Amy

Fresh Banana Ice Cream
4 cups half and half
1 cup sugar
1 large banana
1 tsp vanilla
1 tbsp lime juice
Pinch of salt

In a blender, blend together banana, half and half, sugar, vanilla, lime juice and salt, until smooth.

Freeze according to manufacturer’s instructions.

Serve immediately, or place in a covered container and freeze for a couple hours for a firmer texture.

Makes about 1 1/2 quarts

Recipe by Amy Richardson

GUACAMOLE PARTY! “A guacamole station, hand hacked! Just the way you like it!”


GUACAMOLE PARTY!
“A guacamole station, hand hacked!
Just the way you like it!”

Guacamole Station:

Ripe avocados
10-12

Guacamole Mix-ins:
Smoked bacon
Tomatoes, diced
Fresh lime wedges
Fire Roasted Corn
Fresh Mango, diced
Fresh Pineapple, diced
Purple onion, diced
Tri-colored peppers, diced
Jalapeños
Black beans, drained and rinsed
Fresh cilantro
Cojita cheese

Assorted Tortilla Chips:
White Corn, Blue Corn, Black Bean, Sweet Potato, …etc

Iced Creamy Coconut Limemade*

Barbacoa Taquitos with Juanita’s Olvera Street Green Sauce, recipe to follow.

Chili Lime Spiced Watermelon Wedges*

Horchata Shaved Ice with Cinnamon Whipped Cream, recipe to follow

Dulce de Leche Dessert Nachos*

 

*recipes on http://www.greattastebuds.wordpress.com

 

Juanita’s Green Sauce:
1 1/2 large Avocados
3 cans Herdez salsa verde
1 bunch cilantro, stems mostly removed and parsley chopped
3-4 serrano peppers, seeds removed. Wear gloves!!!
1 can chicken broth
Salt

This recipe is all about blending. So blend, and then blend some more!

Pour salsa verde into a blender, add cilantro and blend well. Add avocados and blend well. Add serrano peppers and blend super well.
Place a fine strainer over a large saucepan, and pour sauce mixture through it using a spatula to press through. When finished you should have a very smooth sauce in your pan. Add chicken broth and cook on medium heat until it is heated through, about 5 minutes. Pour into glass container to store. I use large mason jars.

Recipe courtesy of Juanita’s, Olivera Street Los Angelos

Taquitos:

Cooked shredded beef, barbacoa, or pulled pork.
Corn tortillas

Heat abut ½ inch of oil in a large skillet. The oil needs to be hot, about 350 degrees.
While the oil is heating, warm the tortillas in the microwave or regular oven to get them soft. Place between two towels to keep them warm.
Put a small amount of meat into the center of the tortilla and roll it up nice and firm. Use a toothpick to keep it rolled up.
Place the taquitos close together in the oil with the folded side down and cook on each side until they just start to turn a golden color. Cook them in two or three batches.
Remove from the oil and drain on paper towels.
Serve with Juanita’s Green Sauce

Recipes adapted by Amy Richardson

 

 

Horchata Shaved Ice with Cinnamon Whipped Cream

Horchata, store bought
Ice cube tray, or 9×13 baking pan

Cinnamon Whipped Cream:

2 cups heavy cream
1/2 cup confectioners sugar
2 tsp vanilla
1/2 tsp cinnamon

Whip together all ingredients until soft peaks.

Pour ice into ice cube tray or pan and freeze completely.
Shave ice with snow cone maker or if use pan method scrape with fork.
Serve immediately with Cinnamon Whipped Cream.

Recipe by Amy Richardson

Printable downloads:

MEXI TAGS 2017_PRINT

Product info:
Molcajete:
Volcanic rock
Available online: Amazon, Williams Sonoma, Sur la Table