Dec 15, 2014
Line up these cute, fruity Santas for a quick and easy holiday dessert and you’ll make a roomful of smiles all around.
Prep time: 15 minutes
A delicious alternative. Simply top frosted brownies with a circle of cream; top with strawberry, and pipe on a pom-pom. Yum!
Ingredients
- 15 large fresh strawberries
- 1/3 cup cold mascarpone cheese, or regular cream cheese
- 1/3 cup cold heavy whipping cream
- 2-3 tablespoons granulated white sugar, or to taste
- 1/2 teaspoon pure vanilla extract
Preparation
- Choose large, ripe strawberries and prepare them by washing and gently patting them dry. With a small paring knife cut off the stem so they will sit flat and upright on a serving tray. Cut off the upper third of each strawberry and set aside.
- In a medium-sized bowl, whip the mascarpone cheese, heavy whipping cream, sugar, and vanilla extract until stiff peaks form. Spoon the cream into a pastry bag fitted with a large star tip. Pipe a little of cream mixture on the top of each strawberry. Replace the top of strawberry to make Santa’s hat and finish by piping two small dots on the front of each strawberry for buttons and add a little cream pom-pom to his hat.
- If not serving immediately, cover, and place in the refrigerator until serving time.
Dec 15, 2014
Red, white, and chocolate! Crisp, snow-white meringue nests filled with a creamy chocolate hazelnut mousse and topped with fresh, red strawberries. A very festive holiday confection indeed!
Makes: 8 servings
Ingredients
- 3 egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 3/4 cup sugar
- 1/2 cup hazelnut chocolate spread
- 1 tbsp unsalted butter, softened
- 3/4 cup whipping cream
- Fresh strawberries, sliced
- 12 roasted hazelnuts, chopped coarsely, for garnish, optional
For Meringue Nests
- Separate eggs. Place egg whites in a large bowl and allow to come to room temperature, approx. 30 minutes.
- Add vanilla and cream of tartar to the egg whites and beat with an electric mixer set on medium speed until soft peaks form.
- Gradually add in the sugar with mixer on high-speed until stiff peaks form.
- Line a baking sheet with parchment paper. Spoon meringue into eight mounds and shape into nests with the spoon. You can also fill a pastry bag with meringue mixture and pipe to form nests approx. 3-inches in diameter.
- Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour to cool and dry completely. Remove from oven and store in airtight containers until ready to use.
Hazelnut Mousse Filling
- In double boiler hot (not boiling) water, melt chocolate spread with 3 tablespoons of water until smooth. Stir in butter. Keep warm.
- In separate bowl, whip cream; fold one-third into chocolate mixture. Fold in remaining cream. Cover and refrigerate for 2 hours.
- When ready to serve, spoon or pipe mousse mixture into meringue shells. Garnish with chopped hazelnuts and sliced strawberries.
Dec 12, 2014
Seafood Casserole
Corned Beef Brisket
Breaded Shrimps
Breaded Scallops
Spicy Chicken Wings
Honey Chicken Wings
Chicken Tenders
Meatloaf
Fried Chicken
Leg of Lamb
Ravioli with Cheese
Chicken Fried Rice
Chicken Chili
Three Bean Chili
Mac-n-Cheese
Starches & Veggies
Salar Bar
Dec 11, 2014
Lamb Chops
Curry Mussels
Buffalo-Style Tenders
Fried Chicken Wings
Honey Chicken Wings
Fried Chicken
Battered Cod
Beef Pot Roast
Jerk Chicken Thighs
BBQ Turkey Meatballs
Three Bean Chili
Mac-n-Cheese
Starches & Veggies
Salad Bar
