ORANGE CHANTILLY CREAM
Mom first tried this recipe from a French cookbook many years ago. She decorated the top of each light fluffy dessert cup with a slice of fresh orange from our trees! Everyone loved it. -Kerry Sullivan, Maitland, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Cut a thin slice off the top of each orange. With a grapefruit spoon, scoop out pulp. Invert oranges onto paper towels to drain. Remove and discard membrane from orange pulp; set aside., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in orange juice. Fold in reserved orange pulp. Spoon into orange shells. Cover and refrigerate until serving.
Nutrition Facts : Calories 418 calories, Fat 33g fat (21g saturated fat), Cholesterol 122mg cholesterol, Sodium 35mg sodium, Carbohydrate 29g carbohydrate (25g sugars, Fiber 3g fiber), Protein 3g protein.
BLUEBERRY PIE WITH CHANTILLY CREAM
Steps:
- For the crystallized lemon: Prepare the garnish first so it has time to crystallize while you make the pie. Using a curly zester, zest the lemon into curly strips. On a plate, toss the zest in sugar and spread out evenly. Set aside and allow to crystallize.
- For the sweet crust: Using an electric stand mixer, mix the butter, flour and sugar on low speed until it is incorporated and makes pebbles. Then add the egg and salt, and continue to mix just until it's combined.
- Using your hands, form the dough into a small disc. Wrap in plastic wrap and allow to rest in the refrigerator for 30 minutes.
- Preheat the oven to 365 degrees F.
- Dust a rolling pin and surface with flour. Roll the dough out thinly to 1/4 to 1/8 of an inch. Continue to dust with flour as the dough becomes sticky. Cut out circles slightly larger than the size of your tart shells. If you can't find 3-inch tart shells, just use the next smallest size you can find and adjust your dough cut outs accordingly.
- Lay the sweet crust in the shells and trim any excess along the edges. Then line it with parchment paper and weigh it down with pie weights, coffee beans or dry beans. Place the shells on a baking sheet. Bake until golden brown, 10 to 12 minutes. Remove and let cool.
- For the blueberry compote: In a saucepan over low heat, add about a third of the blueberries, the sugar and juice of 1 lemon. Reserve the remaining blueberries. Using the back of a knife, scrape out the vanilla seeds and add the seeds and pod to the saucepan. Stir and continue to cook until the blueberries break down and the compote has a syrupy consistency, 5 to 10 minutes.
- Create an ice bath by placing a mixing bowl into a larger bowl filled with ice. Pour the compote into a strainer over the mixing bowl. Use a rubber spatula to help work the compote through the strainer. Let the compote cool until it's cold to the touch.
- Once the blueberry compote has cooled, add the compote to the remaining blueberries and gently mix together to create your pie filling.
- For the chantilly cream: Add the heavy cream, confectioners' sugar, vanilla and the zest from 1 lemon to an electric mixer. Mix until peaks start to form.
- Add the blueberry filling to the cooled pie shells and top with the chantilly cream. Garnish with crystallized lemon on top. Serve and enjoy!
WALNUT-ORANGE TART
Yield Serves 8
Number Of Ingredients 10
Steps:
- Combine first 3 ingredients in processor. Using on/off turns, process until mixture resembles coarse meal. Add water 1 tablespoon at a time, processing until moist clumps form Gather into ball. Flatten into disk. Wrap in plastic; chill 30 minutes. (Can be made 1 day ahead. Keep chilled. Let soften slightly before pressing out.)
- Preheat oven to 350°F. Lightly butter 9-inch-diameter tart pan with removable bottom. Press dough into bottom and up sides of prepared pan. Pierce crust several times with fork. Freeze crust 15 minutes.
- Bake crust until golden, piercing with fork if bubbles form, about 20 minutes. Transfer pan to rack and cool crust completely. Maintain oven temperature.
- Combine cream and sugar in heavy medium saucepan. Bring to simmer, stirring until sugar dissolves. Whisk in liqueur, orange peel, vanilla and salt. Remove from heat. Place crust in pan on baking sheet. Sprinkle nuts on crust. Ladle cream mixture over. Bake tart until mixture bubbles and top is light brown, about 35 minutes. Transfer tart to rack and cool completely.
WALNUT TART
Meet the Cook: The first time my husband tried this, he said there ought to be a law against anything tasting so good! I've served it at picnics and family occasions...and even once at a bridal shower. It's fine either as a dessert or for breakfast. We are the parents of three grown children and grandparents of two. -Rovena Wallace, Trafford, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Gradually add flour just until blended (mixture will be crumbly). , Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Place pan on baking sheet. Bake at 375° for 12-14 minutes. Cool in the pan on a wire rack. , Sprinkle nuts over crust. In a small heavy saucepan, combine sugar, butter, corn syrup and 2 tablespoons of cream. Boil and stir over medium heat for 1 minute longer. Pour over walnuts. , Return pan to baking sheet. Bake at 375° for 10-12 minutes or until bubbly. Cool on a wire rack. , In a small bowl, beat remaining cream until stiff peaks form. Serve tart at room temperature with whipped cream.
Nutrition Facts : Calories 363 calories, Fat 25g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 110mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 7g protein.
CHEESE AND ROSEMARY BREADSTICKS
Steps:
- Preheat the oven to 350 degrees F.
- Line 2 heavy large baking sheets with silicone baking sheets or parchment paper. In a food processor, chop the Parmesan, Gruyere and rosemary together until coarsely chopped. Set the cheese mixture aside. Separate the dough strips. Using a pizza cutter or a large sharp knife, cut each dough strip in half lengthwise to form thin strips. Working with dough strip at a time, coat each strip with the cheese mixture, pressing very gently. Twist each cheese covered dough strip and place onto prepared baking sheets. Sprinkle with the salt, if you wish.
- Bake until the breadsticks are golden brown, about 10 to 15 minutes. Transfer the warm breadsticks to a basket and serve.
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