Sweet Dessert Tacos

Jan 26, 2015

Fresh fruit and cream encased in a pancake ‘shell’ score a touchdown with a party crowd. Make them part of your game day menu lineup.

Ingredients

• 1 1/4 cup all-purpose flour
• 1 teaspoon baking soda
• 2 eggs
• 1/2 cup sugar
• 1 tablespoon honey
• 3/4 cup milk
• Vegetable oil

 Directions

1. Mix flour and baking soda in a bowl.
2. In another bowl, whisk eggs, sugar, and honey together. Add milk and mix well.
3. Stir dry ingredients into egg mixture, and whisk until batter becomes smooth.
4. Heat non-stick frying pan on medium-high heat. Add a small amount of oil and wipe off any excess oil. Using a ladle or scoop, drop 1/8 of a cup of batter onto the pan, like a pancake; about 5 to 6-inch diameter. Cook about 2 minutes, or just until the surface of the pancake has a lot of bubbles and the edges are cooked. Flip over and cook 1 more minute.
5. Transfer to a wire rack and cover with a damp towel. Let pancakes cool completely.
6. Take one pancake and gently fold together into a taco shape. Fill with cream. Add kiwi, strawberries, blueberries or other desired fruit.

For the filling

Ingredients

• 3 cups heavy or whipping cream
• 5 Tbs. granulated sugar
• 1-1/2 tsp. vanilla extract

Directions

1. Using an electric mixer with a whisk attachment, pour the cream into mixing bowl and whisk on medium-high speed until it just starts to thicken. Reduce speed to medium and add sugar, a little at a time, until soft peaks form.
2. Add the vanilla extract and continue to whisk by hand until the cream is smooth, and stiff peaks form.

Note: Any variety of fruit can be used in this recipe. Alternatively, you may enjoy a sweet mascarpone filling instead of the whipped cream.

Dessert Pudding in a glass!

Jan 26, 2015

The epitome of ease and convenience, these dessert treats can be made the day before your game day party. Serve on a pretty flat platter, set out on the buffet table, and your guests can simply help themselves to these delicious parfaits.

Dark Chocolate Pudding
Sinfully delicious dark chocolate. Who can resist?! Mighty delicious by itself, this rich bittersweet dessert can be dressed up for any occasion. Layer with whipped cream and berries, add a brownie layer, add a salty, crunchy punch with pretzel pieces or chopped peanuts, or add a little Amaretto, Kahlua, or rum!

The simple addition of shaved chocolate can take an ordinary dessert to extraordinary!

Ingredients

• 1/3 cup sugar
• 2 tablespoon unsweetened cocoa powder
• 1 tablespoon plus 1 teaspoon cornstarch
• 1 cup milk
• 1/2 oz. bittersweet chocolate
• 1 teaspoon vanilla extract

Directions

1. Add sugar, cocoa, and cornstarch to medium-sized heavy saucepan.  Gradually add the milk, whisking until incorporated.  Turn heat to medium and continue whisking until pudding thickens and comes to a boil, about 5 minutes.  Continue to boil 1 minute longer, whisking constantly.
2. Remove pudding from heat.  Add chocolate and vanilla; whisk until chocolate melts and pudding is smooth.  Spoon into serving glasses.  Refrigerate until ready to serve.

Tapioca Pudding
Tapioca is a starch extracted from cassava root, a plant Bermudians know, love and enjoy in our Cassava pies. While this pudding is traditionally thought of as an ordinary comfort food dessert, you can dress it up by layering with fresh fruit or topping with crumbled vanilla wafers, raspberry coulis, shaved chocolate, or simply dust with cocoa powder for a more elegant presentation. Try substituting coconut milk for the whole milk for a more exotic flavour – get the recipe here.

Ingredients

• 3 cups whole milk
• 1/3 cup small-pearl tapioca (not instant)
• 1/2 cup granulated sugar
• 2 large egg yolks, lightly beaten
• 1 vanilla bean, split lengthwise, seeds scraped and reserved
• 1/8 teaspoon fine salt

Directions

1. Place 1 cup of the milk and the tapioca pearls in a medium saucepan and stir to combine. Leave uncovered at room temperature for 1 hour.
2. Add the remaining 2 cups of milk, sugar, egg yolks, vanilla seeds, and salt and stir to combine. Place the pan over medium heat and cook, whisking constantly, until the mixture just comes to a simmer, about 10 minutes (do not let the mixture boil). Reduce the heat to low and cook, stirring constantly, until the mixture thickens and the tapioca pearls are softened and translucent, about 15 minutes. Spoon pudding into serving glasses. To stop a skin from forming, simply and press a piece of plastic wrap directly on the surface of the pudding. Refrigerate for up to 2 days.

Avocado Banana Pudding
Avocado has a creamy, buttery taste and it blends well to make a smooth, healthy dessert. You can always dress up this dessert by garnishing with shaved dark chocolate, chocolate syrup drizzle, or banana slices.

The sky is the limit! Pudding recipes are typically easy, and so adaptable. Have fun experimenting and whip up sweet variations to serve on game day. Incorporate your favourite team colours, or decorate in a football theme.

Makes: 2 servings

Ingredients
1 avocado
1 ripe banana
2 tablespoons coconut milk
2 tablespoons agave sweetener
1/4 teaspoon vanilla extract
Drop of fresh lemon juice
Pinch of salt

Directions
Place all ingredients in food processor or blender and process until smooth. Spoon into glasses and refrigerate until ready to serve.

Grilled Chicken & Prosciutto Sandwich with Aioli Sauce

Jan 26, 2015

  Thin, salty prosciutto paired with grilled chicken, sweet roasted peppers, and topped with a creamy garlic aioli sauce. Yum!!

Makes: 4 sandwiches

Ciabatta, also known as ‘slipper’ bread because of its flat shoe-like shape, is a rustic Italian bread. Similar to sourdough, but with an open texture and crusty flour top, this bread is an excellent alternative to your everyday humdrum sliced bread.

Ingredients

• 8-10 ounces boneless/skinless chicken breast, grilled and thinly sliced
• 2 ounces thinly sliced prosciutto
• Green Bell peppers, roasted (or you can use bottled roasted sweet red pepper, drained, and toweled dry
• Ciabatta rolls, or other soft sourdough rolls
• Garlic aioli sauce

Directions

1. Preheat grill or a skillet. Using a bread knife, slice each roll in half. Brush cut sides with aioli sauce. Layer red pepper, prosciutto, and grilled chicken. Replace top half of roll. Repeat with all sandwiches.
2. These sandwiches are delicious as they are but if desired you can toast them. Place sandwiches on the grill (or in the skillet). Weigh sandwiches down and grill for about 2 minutes on each side or until each side is lightly toasted.

For the garlic aioli sauce:
2 large garlic cloves, finely chopped
2 egg yolks
1 1/4 cups olive oil
Juice of 1/2 lemon, to taste

Directions:
Place the garlic and a good pinch of salt in a mortar and pound to a paste with a pestle. Using a small whisk or a wooden spoon, gradually work in the egg yolks.
Beat in about half the olive oil, a drop at a time. When the sauce is as thick as soft butter, beat in 1-2 tablespoons lemon juice. Continue adding oil until the aioli is very thick. Season to taste, adding more lemon juice if you wish.