I need a FINE DINING dessert recipe that includes nutmeg,vanilla,and walnuts in any usage...?

Question

i have to produce a fine dining plate with those 3 ingridients for my culinary class, but cannot be cookies, must be fine dining.....help pleaaasee!!!

Answer 1

southern comfort cake. deeeeeelicous!...rum cake is good too

Southern Comfort Cake recipee

1 (18 1/2 oz.) Duncan Hines yellow cake mix
1 (3 3/4 oz.) instant vanilla pudding mix
4 eggs
1/2 c. cold water
1/2 c. oil
1 c. chopped pecans or walnuts
1/2 c. Southern Comfort

Combine cake ingredients in large bowl and beat at medium speed, for 2 minutes. Pour into greased and floured 10 inch tube pan or 12 cup Bundt pan. Bake at 325 degrees for 1 hour. Set on rack to cool. Prick top and pour Glaze evenly on top and sides. Reserve half glaze and brush evenly over cake.

GLAZE:

1/8 lb. butter
1/8 c. water
1/2 c. granulated sugar
1/4 c. Southern Comfort


Rum Cake recipee

1 pkg. Duncan Hines yellow cake mix (without pudding added)
1 sm. pkg. Jello instant pudding, vanilla
1/2 c. light rum
1/2 c. milk
1/2 c. Crisco oil
4 eggs

TOPPING:

1 c. sugar
1 stick butter
1/2 c. rum
1/2 c. water

Mix cake mix, instant pudding, rum, milk, oil and eggs for 2 minutes on medium speed. Pour into tube or Bundt pan and bake at 325 degrees for 1 hour (or until skewer comes out clean). Cool 10 minutes and invert onto plate.
Combine in small saucepan all (topping) ingredients and heat until boiling. Boil and stir for 3 minutes. Cool slightly. With a skewer poke holes on top of cake (in several rows). Slowly spoon topping over cake and use all the topping or less depending on your taste. Chill cake.

Answer 2

This is the PERFECT recipe to showcase your culinary skills!

HANDMADE BAKLAVA

Simmer a syrup of the following until you can "coat the back of a spoon":
1/2 cup sugar OR HONEY (I prefer Honey)
3/4 cup water
1/2 Lemon (you can grate some peel for added flavor OPTIONAL)

ADD 1 tablespoon of ORANGE BLOSSOM WATER and let it simmer a few minutes more, then let it cool at room temp and refridgerate...

Prepare a filling of:

1 1/2 cups chopped walnuts (Pecans, almonds and pistachios also tatse nice)

Sprinkle the nuts with a mixture of:
2 Tablespoons of sugar
1 teaspoon of cinnamon
1/8 Teaspoon of cloves
1/2 Teaspooon of nutmeg
Melt:
1 cup of SWEET BUTTER
1 teaspoon of Vanilla after you remove from the heat....

HAVE READY:

24 sheets or 1 LB of PHYLLO DOUGH SHEETS

Layer 12 sheetz on an 11 by 15 inch buttered baking pan brushing the sheets of dough w/ 1/2 the butter. Spread on filling mixture, Cover w/ 12 more sheets, (preheat to 350) cut the top layer in diamonds 2" by 2" but DO NOT cut through all the way to the bottom. Bake 30 min. then RAISE TEMP to 475 and bake 15 min. or until golden. Remove from oven, add refridgarated syrup and drizzle on top making sure to get into your 2 inch diagonal layers. Serve when cooled in diamond shapes, add shaved chocolate and a strawberry as a garnish or vanilla sticks (for show) and drizzle the plate with a chocolate syrup. (You can also add choco chips, toffee and so much more to this classic greek dish.)

I hope this helps!



(This is my family recipe that orginated in OH./PA.)

(You may PURCHASE PHILLO dough in the frozen food section or make your own.)

Answer 3

How about a custard flan topped with sugared walnuts?
A light and delicious rice pudding topped with cinnamon and sprinkled with walnuts?
Cream Puffs filled with some kind of vanilla custard or pumpkin/walnut mousse, dusted with nutmeg and powdered sugar--or decorate the plate with chopped walnuts and a vanilla or caramel syrup?
Those are some of my ideas for a delicious, beautiful presentation and yet not typical dessert! Hope you do well!

Answer 4

SPICY YOGURT CAKE

2 c. flour
1 tsp. each baking soda, baking powder and cinnamon
1/4 tsp. salt
1/2 c. butter, softened
1 1/2 c. sugar
1/2 tsp. nutmeg
1 tsp. vanilla
3 eggs
1 c. plain yogurt (low fat)

Cream butter, sugar, spices, vanilla until well blended add eggs and yogurt, then beat in dry ingredients. Mix well pour into pan (9 x 13) greased well. Bake at 350 degrees for 35 to 40 minutes. Cool in pan. Spread with frosting.

COCONUT TOPPING:

1/2 c. finely chopped walnuts
3/4 c. flaked coconut
1/2 c. firmly packed brown sugar
1 tsp. cinnamon
1 tbsp. butter, melted
1/4 c. heavy whipping cream (unwhipped)

OR

SPICY SUGARED WALNUTS

1 c. sugar
1 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. cream of tartar
1/2 c. water
2 c. walnut halves
1/2 tsp. vanilla

Combine sugar, salt, cinnamon, nutmeg, cream of tartar and water. Boil together, stirring often to soft ball stage. Remove from heat and add vanilla and walnuts. Stir until sugared. Turn out on waxed paper and separate walnuts.

Answer 5

Cake Style Date Pudding

Ingredients
1 cup brown sugar
1 cup hot water
1 cup white sugar
1 cup flour
2 teaspoons baking powder
1 cup milk
1 teaspoon vanilla
1 cup chopped walnuts
1/2 cup chopped dates
Sprinkle of nutmeg (optional)

Dissolve brown sugar into hot water in a 9 x 9-inch or larger baking dish or pan. In a separate bowl, stir together white sugar, flour, and baking powder. Add milk, vanilla, chopped walnuts, and chopped dates and stir. Pour mixture over sugar and water mixture; do not stir! Bake at 325 degrees until fairly firm to the touch. Serve with whipped cream, ice cream, or cream. Top with a sprinkle of nutmeg, if desired.

Carrott Spice and Walnut Pie

NGREDIENTS

* 1 (9 inch) deep dish pastry shell, partially baked
* 1 pound baby carrots
* 1/3 cup honey
* 2 eggs
* 5 tablespoons unsalted butter, softened
* 1 teaspoon salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground nutmeg
* 1 teaspoon vanilla extract
* 1/2 cup finely chopped walnuts
* 1/2 cup packed brown sugar
* 1/2 cup white sugar

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Steam carrots until soft but not mushy. Cool slightly.
3. Place carrots in food processor and puree until smooth. Add honey, eggs, butter or margarine, salt, cinnamon, nutmeg, vanilla, and walnuts. Blend until smooth. Pour mixture into a large bowl.
4. In a separate bowl combine brown sugar and white sugar, mixing well to get all lumps out. Fold sugar mixture gradually into carrot mixture until well incorporated. Pour mixture into partially baked pie shell.
5. Bake in preheated oven for 60 to 70 minutes, until toothpick inserted in center comes out clean. Serve pie warm or cold. Refrigerate any leftovers.

Answer 6

Does it have to be a dessert? Here are some that may or may not help. Good luck!

French Apple Pie with Cream Cheese Topping

INGREDIENTS
1/4 cup butter, softened
1 cup white sugar
1 egg
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1 cup all-purpose flour
1/2 cup chopped walnuts
2 1/2 cups diced apple without peel
1 teaspoon vanilla extract
2 tablespoons hot water
3 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
1 1/2 cups sifted confectioners' sugar

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
Combine 1/4 cup butter, white sugar, egg, salt, cinnamon, nutmeg, soda, flour, nuts, apples, 1 teaspoon vanilla, and hot water in the order given. (Batter will be thick). Pour into pie pan.
Bake for 45 minutes at 350 degrees F (175 degrees C).
Serve with cream cheese frosting. To make frosting: mix cream cheese, 3 tablespoons butter, 1/2 teaspoon vanilla, and sifted confectioners' sugar. Beat until smooth. Can serve hot or warm. Also, can refrigerate and let cream cheese topping set up for a cold dessert.

Chocolate Custard Bread Pudding

INGREDIENTS
1 1/2 cups milk
2 (1 ounce) squares unsweetened chocolate
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 cups day-old bread cubes
1/2 cup chopped walnuts
3 eggs, beaten
1 teaspoon vanilla extract

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a double boiler, heat together the milk and chocolate until chocolate is melted.
In a 10x16 inch oven baking bag, combine 1/4 cup sugar, cinnamon and nutmeg. Mix in the bread and nuts.
Beat together the eggs, sugar and vanilla; blend together with chocolate mixture.
Place bag in 1 quart loaf pan; pour chocolate mixture over bread. Close bag with twist tie; make 6 half inch slits on top. Pour water into pan so that water comes up sides of bag, not overflowing.
Bake 50 to 60 minutes or until knife inserted comes out clean. To serve, remove from pan, cut bag away from top and put on plate.

Butternut Squash Casserole

INGREDIENTS
3 cups mashed, cooked butternut squash
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup margarine, melted
1 (8 ounce) can crushed pineapple with juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1/3 cup chopped walnuts

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease one 2 quart casserole dish and set aside.
Combine the butternut squash, white sugar, brown sugar, margarine, pineapple, cinnamon, vanilla and nutmeg. Mix well and pour into casserole dish.
Sprinkle with chopped nuts and bake for 40 to 45 minutes.

Answer 7

Try this. I think it would work for what you want. Add a sprinkle of crushed walnuts to the top to give it crunch..
http://allrecipes.com/Recipe/Haupia-Hawaiian-Coconut-Pudding/Detail.aspx

Answer 8

FoodNetwork.com

Answer 9

http://allrecipes.com/ is a website with tons of recipes. You can do a search based on the ingredients you want to use.

Answer 10

Godiva Gingerbread Cakes with Eggnog Créme Anglaise and Caramel Sauce

Yield: 12 servings
Difficulty: ** Intermediate
Preparation: 1 1/4 hours plus baking, cooling and chilling times Special Equipment: 12 metal ring molds

Eggnog Crème Anglaise:
2 cups heavy cream
1/2 cup granulated sugar
4 large egg yolks
1/8 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 tablespoon rum
1 tablespoon bourbon

Gingerbread Cakes:
2 1/2 cups bleached all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 teaspoons baking soda
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1 cup molasses
2 large eggs, at room temperature
1 cup boiling water
1 bar (1.5 ounces) Godiva Dark Chocolate, coarsely chopped
1 bar (1.5 ounces) Godiva Solid Ivory, coarsely chopped
1/2 cup chopped walnuts

Garnish:
1 cup caramel sauce
Chopped walnuts

Make eggnog crème anglaise:

Combine cream and sugar in medium saucepan. Heat to a boil over medium-low heat, stirring occasionally to dissolve sugar.

Meanwhile, place egg yolks and salt in medium bowl and whisk until blended.

Whisking constantly, gradually add some hot cream mixture to egg yolks. Return egg yolk mixture to saucepan and cook, stirring constantly, for 2 minutes or until custard is thick enough to coat back of spoon. Immediately strain custard into bowl. Set bowl over larger bowl containing iced water. Stir custard for 10 minutes or until cool. Stir in vanilla, nutmeg, rum and bourbon.

Remove bowl from iced water and press plastic wrap onto surface of custard. Refrigerate until thickened and cold, at least 2 hours.


Make gingerbread cakes:

Preheat oven to 350°F. Butter insides of ring molds. Seal bottoms of molds with pieces of buttered aluminum foil by wrapping foil so that it comes at least 1" up sides of molds. (This will prevent batter from seeping out.) Place prepared ring molds on baking sheet.

Sift flour into large mixing bowl. Add ginger, cinnamon, cloves, baking soda and salt and whisk until blended. Set aside.

Beat butter and sugar in mixer bowl until light and fluffy, using electric mixer at medium speed, about 3 minutes. Scrape down sides of bowl. Beat in molasses. Add eggs, one at a time, beating well after each addition. Reduce speed to low and add flour mixture alternately with boiling water, beginning and ending with flour mixture. Scrape down sides of bowl as necessary. Mix in chocolate, solid ivory and walnuts.

Divide batter among prepared ring molds. Bake 20 minutes or until toothpick inserted into center of cake comes out clean. Allow cakes to coo1 for 15 minutes in ring molds, then unmold and cool completely on wire rack. Serve cakes at room temperature or re-warm by placing cakes on parchment-lined baking sheet in 300°F. oven for a few minutes.

To serve, spoon 3 tablespoons eggnog crème anglaise in center of each dessert plate. Drizzle 1 tablespoon caramel sauce over anglaise and top with gingerbread cake. Garnish plate with chopped walnuts, if desired.