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Desserts

AMBROSIA
A version of one of my favorite desserts
Courtesy of Laura Curtiss 

1 lg. orange, peeled, cut into chunks
2 tangerines, peeled, cut into chunks
1/8 fresh pineapple, peeled, cored, cut into chunks
1/3 cup raw unsweetened coconut
1-2 bananas peeled and sliced thick
Sometimes I use 1 kiwi, peeled, sliced
Juice of 2-3 lemons

Mix together and refrigerate for 30 minutes to 1 hour. Delicious for breakfast! Top with chopped pecans if desired.

Chocolate Caramel Tart
Crust

1 1/4 C flour 
4 T sugar
1/8 tsp. salt 
2 tsp. grated lemon zest 
3/4 C unsalted butter, cold, cut into small pieces 
1 large egg yolk 
3/4 tsp. vanilla extract

Chocolate Layer 
1 C whipping cream
8 oz. bittersweet (not unsweetened) or semi-sweet chocolate, chopped

Caramel Layer 
3/4 C sugar
1/3 C water
1/3 C whipping cream
5 T unsalted butter
pinch of salt
3/4 tsp. vanilla extract
1/2 C chopped toasted pecans (optional)

Makes a 9 or 10 inch tart, serves 10-12
To make the crust, mix the flour, sugar, salt and lemon peel in a food processor. Add the butter, followed by the egg yolk and vanilla. Process the dough it begins to hold together in clumps. Gather the dough and flatten into a disk and wrap in plastic wrap. Chill for at least 20 minutes. (You can also make the dough by hand by cutting th butter then mixing in the remaining ingredients, but a food processor makes it easy.)
Preheat oven to 400° F. Roll out dough and fit in a 9 or 10 inch tart pan. Pierce the surface of the crust all over with a fork to keep it from bubbly up during baking. Place tart pan with dough in the freezer for 10 minutes, then bake for 15-20 minutes or until crust is golden brown. Cool on a wire rack.
To make chocolate filling, place cream in a heavy saucepan and bring to a boil. Remove from heat and stir in the chocolate. Continue stirring until chocolate is completely melted and mixture is smooth. Spread 1 1/4 cup of the chocolate filling inn the bottom of the tart crust. NOTE: If you plan on topping your tart with chopped nuts, then put all the chocolate mixture in the baked tart crust. If you're not using nuts, reserve the remaining chocolate for the top layer decoration. Chill the tart crust filled with chocolate for about 30 minutes.
To make the caramel, combine the sugar and water in a heavy saucepan and stir over medium heat until sugar dissolves. Increase the heat and boil the syrup until it becomes golden brown in color, about 6-8 minutes. Remove the mixture from the heat and stir in the cream, butter, vanilla and salt. Be careful, as the mixture will bubble up. Return to the stove and cook for about 5 minutes, stirring constantly. Chill for about 20 minutes. Spoon the caramel layer over the chocolate tart. If you're not using nuts, put remaining chocolate in a pastry bag and pipe decorative squiggles (technical term) or designs over the surface of the tart. You can also randomly drizzle on the chocolate. If you're using nuts, sprinkle the nuts over the caramel layer instead.
If you like to see the site I got this from, click here.

White Chocolate Fig Kisses
Ingredient 

    4 ounces white chocolate, chopped
   24 dried whole figs
   1/2 cp finely chopped pistachio or macadamia nuts

In a small glass or metal bowl placed over a saucepan of hot water (or in a double boiler), melt chocolate, stirring. Dip one side of fig in chocolate, letting excess drip back into bowl, then dip into chopped nuts. Place on a waxed paper-lined tray and refrigerate briefly until chocolate has set. Place figs in an airtight container with waxed paper between layers. figs will keep, refrigerated, for one week. Makes 24 fig kisses
From RecipeSource!

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Dressings


For that perfect salad

CASHEW "SOUR CREAM" DRESSING

1 cup cashews
1 1/4 cup boiling water
1/3 cup lemon juice
1/8 tsp garlic powder
1/2 tsp veggie seasoning

Blend first two ingredients together until very smooth. Then add seasonings and lemon juice and blend briefly.

CURRY APPLE DRESSING

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Drinks

INEXPENSIVE DRINK
A very nice, cheap drink which may take the place of lemonade and be found fully as healthful is made with one cupful of pure cider vinegar, half a cupful of good molasses, put into one quart pitcher of ice-water. A tablespoonful of ground ginger added makes a healthful beverage.

PINEAPPLE VINEGAR
Cover sliced pineapples with pure cider vinegar; let then stand three or four days, then mash and strain through a cloth as long as it runs clear; to every three quarts of juice add five pounds of sugar.
Boil it altogether about ten minutes, skim carefully until nothing rises to the surface, take from the fire; when cool, bottle it. Black berries and raspberries, and, in fact, any kind of highly flavored fruit, is fine; a tablespoonful in a glass if ice-cold water, to drink in warm weather.

RASPBERRY VINEGAR
Dissolve 2 cups sugar in 1 cup vinegar. Heat to boiling pour over 2 quarts of raspberries. Let stand 1 hour or more to cool, stirring occasionally. Strain through a jelly bag, bring again to a boil and bottle. Can be stored in refrigerator. To serve, mix with ginger ale or water.

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