Articles Food, Restaurants and Recipes Recipes for a Stunning Dessert Buffet
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Recipes for a Stunning Dessert BuffetOur Most-requested Dessertsby Kathy Dubois and Pam Whitworth
Desserts served on plates made by Jim Shrosbree and Mara Winningham.A FEW MONTHS AGO WE hosted a fund raiser that featured a spread of extraordinary desserts, all served on beautiful pottery by Jim Shrosbree and Mara Winningham. Choosing the assortment of sweets was an exercise in finding complementary tastes and visuals. If the requests for recipes were any indication of our success in getting it right, then we hit the mark! We’ve included some of the most requested recipes for you.
Pine Nut Cookies Using a food processor, pulse the toasted pine nuts with one cup flour till finely ground. Add remaining flour and salt, and pulse to blend. In another bowl, beat butter and granulated sugar with a hand mixer until light and fluffy. Add vanilla and mix till combined. Gradually add the dry ingredients, mixing just until combined (don’t overmix). Cover and refrigerate until firm, at least an hour. Line two cookie sheets with parchment. Preheat oven to 350° and position racks in upper and lower thirds of oven. Using your palms, roll heaping teaspoons of dough into 1 to 1-1/2-inch balls. Arrange one inch apart on sheets. Bake until golden at the edges, about 20 minutes, swapping positions of the sheets halfway through. Transfer cookies on their parchment to racks and let cool about 5 minutes till they have firmed up. Gently roll in confectioner’s sugar to coat. Cool on racks.
Iranian Pistachio Turnovers
dough: 1 package frozen puff pastry,
filling:
garnish: To prepare the filling, mix the ground pistachios and sugar, and toast in a nonstick skillet over medium heat, stirring occasionally, till the sugar is lightly carmelized. Add the cardamon and rosewater, mix well, and set aside to cool. On a cool, floured surface, roll the dough out very thin (about 1/8 inch). Cut 3-inch circles, using a cookie cutter or a glass dipped into flour. Fill each circle with a teaspoon of the filling, fold the circles in half, and seal by crimping with a fork around the outer edge. Heat oven to 350°. Carefully transfer the turnovers onto a baking sheet lined in parchment. Do not crowd. Bake for 20-25 minutes till golden. Remove from oven and allow to cool a bit. Roll in powdered sugar and sprinkle with ground pistachios (press down a bit so they stick).
Chocolate Decadence Pie Let stand a couple of minutes, then gently spread warm chocolate with spatula. Chill crust for 30 minutes.
Filling: Whisk above ingredients together in a heavy saucepan until smooth paste forms. Then whisk in:
1-1/2 cups milk Put on medium heat and stir constantly until mixture begins to thicken and bubble, about 5 minutes. Add:
4 oz. best quality bittersweet choco- Pour pudding into crust. Cover with plastic wrap and chill overnight.
Topping: Beat until stiff, and spread on pie. Hear the authors on the cooking show “Great Taste”with Steve Boss every other Wednesday 7-8 p.m. on KRUU 100.1 FM. See the Index for Recipes, Restaurant Reviews, and more articles on Food. Add this page to your favorite Social Bookmarking websites
 
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