Christmas Wreath Over Fireplace
Christmas Wreath Over Fireplace
Photographic Print

Feldman, Lauree
Buy at AllPosters.com
 

 

 

 

 


Stonewall Kitchen, LLC
Holiday Gift Guide
StonewallKitchen.com

WB01419_1.gif (1881 bytes)

La Belle Cuisine - More Fruit Recipes

WB01419_1.gif (1881 bytes)

    Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith,"

 

Christmas Trifles

 

 

Holiday Gifts from Chocolate.com

"Christmas Eve was a night of song that wrapped itself about you like
a shawl. But it warmed more than your body. It warmed your heart...
filled it, too, with melody that would last forever."

~ Bess Streeter Aldrich, "Song of Years"


Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!

 

 

[Flag Campaign icon]

 

 

 

 

 

 


Santa
Santa
Art Print

Moulton, Jo
Buy at AllPosters.com
 

 

 

 

 

 

 

 

 

TheFruitCompany.com Shop Now!
Free Holiday Shipping
at The Fruit Company

 


 Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

 

Season of Peace
Season of Peace
Art Print

Breedon, Bill
Buy at AllPosters.com

 


La Belle Cuisine

 


Pineapple Trifle
Bon Appetit March 1988

Bon Appetit - One Year Subscription 

2 cups milk
8 egg yolks
1/4 cup sugar
Pinch of salt
1/2 cup sweetened shredded coconut
1/2 teaspoon vanilla
1 1/4 cups (about) dry white wine
1/3 cup sugar
1 cup finely chopped pineapple, (any juices reserved)
20 ounces (about) panettone, crusts trimmed,
cut into 1/3-inch-thick slices
[Use either purchased or homemade panettone.]
1/2 cup sweetened shredded coconut, toasted

Scald milk in heavy medium saucepan over medium heat. Blend yolks,
1/4 cup sugar and salt in medium bowl. Gradually whisk in hot milk.
Return mixture to saucepan and stir over medium-low heat until custard
thickens and leaves path on back of spoon when finger is drawn across;
do not boil. Strain custard into bowl. Cover surface of custard with but-
tered plastic wrap to prevent skin from forming. Refrigerate until well
chilled. Mix in 1/2 cup coconut and vanilla.
Cook 1 cup wine and sugar in heavy small saucepan over low heat, swirling pan occasionally, until sugar dissolves. Increase heat and bring to boil. Boil
5 minutes Add pineapple and any reserved juice. Cook over high heat 5
minutes, stirring frequently. Drain pineapple mixture in sieve; reserve the syrup. Add enough additional wine to syrup to measure 1 cup. Set aside.
Spread 1/3 cup custard over bottom of 8-cup oval baking dish. Arrange half
of panettone in single layer over custard. Brush with 1/3 of wine syrup.
Spread pineapple over. Arrange remaining panettone over in single layer. Brush with remaining syrup. Cover with remaining custard. Cover and refrigerate at least 4 and up to 6 hours before serving. Top with toasted coconut and serve. 8 servings.

 

Lemon, Blueberry, and
Gingerbread Trifles

Gourmet January 1995

For gingerbread:
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup sugar
1/3 cup unsulfured molasses
2 tablespoons vegetable oil
2 large eggs

For blueberry sauce:
1 1/2 pounds frozen blueberries (5 cups)
3/4 cup sugar
1/2 cup water
1 tablespoon fresh lemon juice

For lemon mousse:
8 large egg yolks
1 cup sugar
3/4 cup lemon juice (from about 3 large lemons)
7 tablespoons unsalted butter, cut into
pieces and softened
1 tablespoon freshly grated lemon zest
(from about 2 large lemons)
1 cup well-chilled heavy cream

Garnish:
Fresh lemon zest, removed with a vegetable peeler, julienned

Make gingerbread: Preheat oven to 350 degrees F. Line a buttered jelly-
roll pan, 15 1/2-by-10 1/2-by-1 inch, with wax paper. Butter and flour
paper, knocking out excess flour.
In a bowl whisk together flour, baking soda, salt and spices. In a large bowl with an electric mixer beat together butter, sugar, molasses, and oil until combined well. Beat in eggs, 1 at a time, beating well after each addition,
and add flour mixture, beating until better is combined well. Spread batter evenly into prepared pan and bake in middle of oven 15 minutes, or until gingerbread springs back when pressed lightly. Invert gingerbread onto a
rack and cool completely. Peel off wax paper. Gingerbread may be made
one day ahead and kept wrapped in plastic wrap. Cut gingerbread into
1/2-inch cubes.

Make blueberry sauce
: In a small saucepan simmer blueberries, sugar,
water, and lemon juice, stirring occasionally, 40 to 45 minutes, or until
reduced to about 2 1/2 cups. Cool sauce completely and chill, covered.
Blueberry sauce may be made 2 days ahead and chilled, covered.

Make lemon mousse
: In a heavy saucepan whisk together yolks and
sugar. Add lemon juice and butter and cook over moderately low heat, whisking constantly, until butter is melted completely. Cook mixture,
whisking constantly, until it just reaches the boiling point and is thickened
(do not let mixture boil), 7 to 12 minutes. Strain lemon mixture through a
fine sieve into a bowl. Stir in zest and cool mixture completely, its surface
covered with plastic wrap. Chill mixture until cold, about 2 hours.
In a bowl with an electric mixer beat cream until it just holds stiff peaks. Whisk one-fourth of the whipped cream into the lemon mixture to lighten
it and fold in remaining cream gently but thoroughly. Chill the mousse,
covered, at least 3 hours or overnight. Mousse may be made 2 days ahead
and chilled, covered.
Arrange 1/2 cup gingerbread cubes in bottom of each of 8 glasses (about
1 1/2-cup capacities). Spoon 1/4 cup mousse over gingerbread in each glass and spoon 2 heaping tablespoons sauce over each layer of mousse. Repeat layering with all but about 1 cup gingerbread and remaining mousse ad blueberry sauce. Alternatively, a large trifle can be made in a 3-quart bowl
by layering ingredients in same order. Chill trifle, covered, at least 6 hours
or overnight. Garnish trifle with zest. Serves 8.


Featured Archive Recipes:
Trifle with Me!
Chocolate, Cranberry and Ginger Trifle
Emeril's Creole Christmas Trifle
Mixed Berry Trifle
Tidewater Trifle
Laurie Colwin on Gingerbread
 

Index - Fruit Recipe Archives
Index - Miscellaneous Dessert Recipes 
Holiday Central!
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (1881 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links 
WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

88 x 31 Join today in blue

Webmaster Michele W. Gerhard
Copyright 1999-2011 Crossroads International.  All rights reserved.
Some graphics copyright www.arttoday.com.
Revised: December 22, 2011.