I need a recipe for an elegant dessert to serve on New Year's Eve.?

Answer 1

Cherry Cream Tarts. Bake 8 tart shells according to package directions. Let cool. Mix in order given ,,,,
1 can eagle brand milk
1/3 cup Realemon lemon juice (don't substitute)
1 teaspoon vanilla
1/2 teaspoon almond extract
1 12oz. container cool whip
Spoon equal amounts into tart shells and refrigerate for 10 min.
Use cherry pie filling and spoon equal amounts on top of each tart. Refrigerate until time to serve.
This is our family's favorite dessert and makes a beautiful presentation dessert. Kinda tastes like cheesecake only better.

Answer 2

here is one of my favs;
CREME BRULEE

1 pt. heavy cream
6 egg yolks
1/2 c. sugar
Pinch of salt
2 tsp. vanilla
Light brown sugar (granulated)

Heat heavy cream (the heaviest you can get) to the boiling point. Lightly beat egg yolks with sugar and a pinch of salt; pour the hot cream over them, stirring constantly with a wooden spatula or wire whisk until well blended. Add vanilla or a little mace or any other flavoring you desire. Strain the custard into a 1 1/2 quart heat-proof baking dish; stand the dish in a pan of warm water and bake in a 350 degree oven for 25 to 30 minutes or until the custard is completely set but not over cooked. Do not let the water in the pan boil. Remove from the oven; cool and then chill in the refrigerator.
About 1 1/2 to 2 hours before serving, sprinkle the top evenly with fine light brown granulated sugar to a thickness of about 1/4 inch. Put under the broiler (or use a salamander, if you have one) until the sugar is melted and bubbly, watching carefully to see it does not scorch and burn. Remove, cool, and chill again until serving time. You'll have a hard, highly glazed crust on top of the custard. This will serve about 6. If you have more guests, double the recipe, using 12 egg yolks to a quart of cream.

Answer 3

Bread Pudding

10 slices day-old white bread
8-12 tablespoons butter
4 eggs
2 egg yolks
2/3 cup granulated sugar
1/8 teaspoon salt
2 cups milk
1 cup cream
1 teaspoon vanilla extract
1/3 cup sifted confectioners' sugar

Heavily butter the inside of a 2-quart baking dish. Butter each slice of bread. Arrange bread in several layers, butter side up, across the bottom of the pan, cutting slices to fill any large gaps.

Beat together the eggs, yolks, sugar, and salt. Scald the milk and cream together and add this to the egg mixture very, very slowly, stirring constantly. Add vanilla. Pour this over the bread in the baking dish and let the dish sit 15-20 minutes.

Preheat oven to 325 degrees.

Set the baking dish in a large pan in about 1 inch of hot water. Bake 1 to 1-1/2 hours until set.

Sift confectioners' sugar atop the pudding and put it under a hot broiler for a few minutes to glaze. Watch carefully to make sure it doesn't burn.

Serve tepid.

6-8 servings.

Answer 4

Russian Cream

¾ c. Sugar
1 Envelope Unflavored Gelatin
½ c. Water
1 c. Whipping Cream
1 ½ c. Sour Cream
1 t. Vanilla
1 pkg. Frozen Raspberries, thawed and drained
2-3 T. Sugar

In small saucepan blend sugar and gelatin, add water and mix well. Let stand 5 minutes. Bring to a full rolling boil, stirring constantly, remove from heat and pour in cream. In a small bowl, mix together sour cream and vanilla. Slowly, and gradually, beat in hot sugar mixture. Pour into large glass serving bowl, or trifle dish. Cover and refrigerate. 6 hours before serving, marinate raspberries in sugar and set aside. Remove dessert from refrigerator 4 hours before serving. 2 hours before serving spoon raspberries evenly over the top.

Answer 5

AVOCADO FOOL

Unusual and refreshing

3 large avocado pears
2 limes or 1 large lemon
1 rounded tablespoon icing sugar
100ml double cream

Peal the avocado pears and remove the stones.
Dice the avocado flesh finely.
Cut a thin slice from the middle of one lime or the lemon and divide the slice into six small wedges, set aside.
Squeeze the juice from the fruit and put it into a liquidizer, together with the icing sugar.
After 30 seconds add the diced avocado and liquidize until the mixture becomes a smooth puree.
Whip the cream and fold it into the puree, adding more sugar and fruit juice to taste.
Spoon the avocado fool into six individual glasses and chill at least 2 hours.
Garnish with the reserved lime or lemon wedges, and serve with sponge fingers.

Answer 6

"Strawberries Romanoff" - 6 servings

1 quart fresh strawberries
1/2 cup confectioners' sugar
1 cup chilled whipping cream
1/4 cup orange-flavored liqueur or, if desired orange juice

Sprinkle strawberries with sugar; stir gently. Cover and chill 2 hours. Just before serving, beat cream in chilled bowl until stiff; gradually stir in liqueur. Fold in strawberries.


"Quick 'n Easy Peaches Flambe" - 4 to 6 servings

1/4 cup apricot jam
3 tbsp. sugar
1/2 cup water
4 large fresh peaches; peeled and sliced, or 1 (1 pound, 13 ounces) can sliced peaches; drained
1 tsp. lemon juice
1/4 cup brandy
1 quart vanilla ice cream

Combine jam, sugar and water in medium saucepan or chafing dish; simmer over low heat about 5 minutes or until syrupy. Add peaches and continue cooking over low heat about 3 minutes or until almost tender. If using canned peaches, cook only long enough to heat through. Stir in lemon juice.
Heat brandy; pour over peaches and ignite. Stir well before serving. Spoon peaches and syrup over each serving of vanilla ice cream. If desired, garnish with sweetened whipped cream and slivered almonds.

Answer 7

Ice cream
1 pint vanilla ice cream, softened
2 tablespoons chopped crystallized ginger
1 tablespoon dark rum
Cakes
14 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/4 cups (2 1/2 sticks) unsalted butter
2 teaspoons ground coriander
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground white pepper
6 large eggs
6 large egg yolks
2 teaspoons vanilla extract
3 cups powdered sugar
1 cup all purpose flour

Additional powdered sugar
Crystallized ginger strips




For ice cream:
Place softened ice cream in medium bowl. Using plastic spatula, fold ginger and rum into ice cream. Transfer to airtight container. Freeze ice cream mixture until firm, about 4 hours. (Can be made 1 day ahead. Keep frozen.)
For cakes:
Generously butter eight 3/4-cup soufflé dishes. Stir chocolate, butter, coriander, cardamom, cinnamon, cloves, and white pepper in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Whisk eggs, egg yolks, and vanilla in large bowl to blend. Whisk in 3 cups powdered sugar, then chocolate mixture, then flour. Transfer batter to prepared dishes, filling to top and dividing equally. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 425°F. Bake cakes until batter has risen above dish, top edges are dark brown, and centers are still soft and runny, about 15 minutes, or about 18 minutes for refrigerated batter. Run small knife around cakes to loosen. Allow cakes to rest in dishes 5 minutes. Using hot pad and holding dish very firmly, place plate gently atop 1 cake and invert onto plate. Repeat with remaining cakes. Dust with powdered sugar. Top with crystallized ginger. Serve cakes with rum-ginger ice cream.

Makes 8.

Answer 8

God, is this elegant and GOOD!!!!

White chocolate terrine with raspberries. It's pretty easy too:

White Chocolate and Fresh Raspberry Terrine Recipe courtesy Emeril Lagasse, 2000

2 1/4 cups milk
1 cup sugar
1/2 teaspoon pure vanilla extract
3 egg yolks
1/4 cup cornstarch, dissolved in 1/4 cup water
4 ounces white chocolate, finely chopped
1 tablespoon butter
2 teaspoons gelatin
2 teaspoons water
2 tablespoons heavy cream
3 cups sweetened whipped cream
1 cup simple syrup, (equal amounts water and sugar, simmered until sugar dissolves
1/2 cup Chambord
1/2 sheet pan Chocolate Sponge cake, cut into 3 (9 by 5-inch) slices, recipe follows
2 pints fresh raspberries
3-ounce piece white chocolate, shaved into curls
2 cups raspberry sauce, recipe follows
Sprigs fresh mint

In a nonstick saucepan, over medium heat, combine 2 cups of the milk, sugar, and vanilla. Whisk to dissolve the sugar. When the mixture comes to a gentle boil, take 1 cup of the milk-sugar mixture and add it to the yolks. Whisk to blend well. Temper the egg mixture to the milk mixture. Cook over medium heat until it thickens slightly, 4 to 5 minutes, whisking occasionally. Over medium heat, slowly add the cornstarch mixture to the saucepan, whisking constantly for 1 minute. Using a wooden spoon, continue stirring for about 2 minutes. Add the chopped white chocolate and continue stirring for 2 more minutes. Add the butter and stir until it is completely melted and mixture has thickened to a custard, about 2 minutes. Cover with plastic wrap, pressing the wrap down the surface of the custard to prevent a skin from forming. Cool completely, stirring occasionally. Soften the gelatin in the water. In a small saucepan, combine the gelatin and cream. Place over medium heat and cook until the gelatin dissolves, about 1 minute. Remove from the heat. In a large bowl, combine the pastry cream and gelatin. Mix well. Fold 1 1/2 cups of the sweetened cream into the mixture.
Combine the sugar syrup and liqueur together. Brush the tops of the sliced cake with the syrup. Let the syrup soak into the cake for 10 minutes. Line a 9 by 5 by 3-inch loaf pan with plastic wrap, allow the wrap to overhang the pan. Place a piece of cake on the bottom of the pan. Place 1 pint of the raspberries over the cake. Spoon half of the cream mixture over the berries. Place the second piece of cake on top of the cream mixture. Repeat with the remaining berries, chocolate mixture and cake. Cover the top with the overhanging plastic wrap and refrigerate for at least 4 hours. Remove from the refrigerator and invert onto a glass serving platter. Ice the sides and top of the terrine with the remaining 1 1/2 cups of whipped cream. Top the terrine with the shaved chocolate. Spoon the sauce in the center of each plate. Slice the terrine into individual servings. Place each slice in the center of the sauce. Garnish each with a sprig of mint.




http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_11046_PRINT-RECIPE-FULL-PAGE,00.html

Answer 9

Cream Puff Squares

Crust:
3/4 c water
6 tbsp butter or margarine
3/4 c all purpose flour
3 eggs

Filling and Topping:
2 c cold milk
2 pkg (3.4 oz each) vanilla instant pudding
1 8 oz container frozen whipped topping, thawed, divided
2 1 oz squares of semi sweet chocolate for baking, chopped

1. Preheat oven to 400° F. For crust, heat water and butter in saucepan over medium high heat until butter is melted and mixture comes to a boil. Stir in flour all at once using bamboo spoon. Reduce heat to low and stir mixture vigorously about 1 minute or until mixture leaves sides of pan and forms a ball. Remove pan from heat; let stand 5 minutes.

2. Add eggs, one at a time, beating after each addition until mixture is smooth. Spread mixture over bottom of rectangular baker using large spreader. Bake 20 minutes. Surface will puff unevenly. Prick 10-12 times to release steam. Continue baking 5 minutes or until crust is golden brown. Cool completely.

3. For filling, pour milk into classic batter bowl. Add pudding mixes; whisk two minutes until thickened. Fold in two cups of the whipped topping. Spread mixture evenly over cooled crust. Refrigerate one hour.

4. For topping, place chocolate and remaining whipped topping in small micro cooker. Microwave, uncovered on high for 30-40 seconds; stir until smooth. Pour chocolate mixture into small resealable plastic bag. Close bag. Cut dessert into 15 squares. Cut off very tip of one corner of the plastic bag with kitchen shears. Garnish with a drizzle of chocolate. Refrigerate until ready to serve or serve right away.
A cream puff pastry (also called a choux paste or pâte à choux) makes the special crust for this dessert. During baking the eggs cause the crust to puff irregularly. Once cooled, the crust is spread with a creamy vanilla filling and the top of the dessert is smooth and even.
Chocolate will melt quicker when chopped in smaller pieces. Use the crinkle cutter to coarsely chop the chocolate squares before melting

To release the steam created in the cream puff during baking, prick the surface using the Hold N Slice. This handy tool can also be used for pricking pastries and pie crusts.

Grasshopper Dessert Squares

21 Fudge mint cookies (1 ¼ cups finely chopped )
1 tablespoon Butter
1 qt Vanilla Ice cream
1 container (8oz) Frozen Whipped Topping
¼ tsp peppermint extract
4 drops green food coloring
fresh mint leaves
Additional fudge mint cookies (optional)

1.Preheat oven to 350. Finely chop cookies using Food Chopper; place
in Small Batter Bowl. Add butter, mix well. Press crumb mixture onto
bottom of Square Baker. Bake for 8 minutes. Cool completely

2.Place ice cream in fridge for 20 minutes to soften. Chill Classic
Batter Bowl in Fridge at the same time. Place Baker with cooler crust
in freezer

3.Scoop ice cream into chilled Batter Bowl. Stir until softened &
blended; gently fold in 2 cups of whipped topping, peppermint extract &
food coloring. Spread ice cream mixture evenly over cold crust. Cover
with aluminum foil; freeze 6 hours or overnight.

4.When ready to serve, let stand at room temp 10 minutes. Attach
open start tip to Easy Accent Decorator; fill with remaining whipped
topping. Cut dessert into squares with knife dipped in warm water. Garnish
each square with EAD. Add cookie half & mint leaves, if desired