Recipe – “Overnight Fruit Bowl”

“Overnight Winter Fruit Bowl”

“Fare for Friends – Cookbook”

 

3                 egg yolks, beaten

2                 tablespoons white sugar

2                 tablespoons white vinegar

2                 tablespoons pineapple juice or syrup from can

1                 tablespoons butter

Salt to taste

2                 cups seeded grapes or drained pitted cherries

2                 cups pineapple chunks, drained

2                 cups mandarin oranges, drained

2                 cups tiny marshmallows

1                 cup whipping cream, whipped

 

Combine the first six ingredients in a double boiler.  Cook and stir until thick.  Do not boil!  Fold this cooled sauce into whipped cream, and then fold into the fruit.  Place in large serving bowl and garnish the top with fruit if desired.  Place in the refrigerator for 24 hours.  Serve cold.   Serves 8 to 10.

Pairing with tea blends:

Lover’s Leap

Gunung Dempo (Sumatra)

Recipe – “Chocolate Mallow”

Chocolate Mallow

by Betty Crocker’s WWC

 16        large marshmallows or 1-12 cups miniature marshmallows

1/3       cup  water

1/4       cup cocoa

1/2       cup whipping cream

 

Heat marshmallows, water and cocoa over medium heat, stirring occasionally, until marshmallows are melted.  Refrigerate until mixture mounds slightly when dropped from  a spoon.

 

Beat whipping cream in chilled 1-quart bowl until stiff.  Fold marshmallow mixture into whipped cream.  Spoon into 4 dessert dishes.  Cover and refrigerate until firm, at least 3 hours but no longer than 24 hours.

Recipe – “Cranachan”

 

“CRANACHAN“

“A Culinary Guide to Herbs, Spices and Flavorings”

By Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke and Lewis Esson

 

 

3         oz. Coarse oatmeal

1         Tablespoon clear honey

2         Tablespoon Scotch Whiskey or Drambuie

10        Fl. Oz. Double or whipping cream, whipped

1          piece stem ginger, chopped, to decorate

 

*Toast the oatmeal in a dry frying pan over medium heat for 4 minutes until golden.  Cool.

**In a mixing bowl combine the honey and whisky with the whipped cream.  Chill until very cold.

***Just before serving fold into individual dishes.  Sprinkle the chopped stem ginger on top and serve.

 

Prep time – 5 minutes

Cooking – 4 minutes

Serves 4 to 6