3 cups Raspberries, Plus A Few More For Serving
1/4 cup Sugar
3 Tablespoons Raspberry Liqueur (or You May Just Use Water)
2 cups Cold Heavy Cream
1/2 cup Powdered Sugar
8 whole Vanilla Wafers (or Other Cookie)
Fresh Mint Sprigs, For Garnish (optional)
INSTRUCTIONSIn a bowl, stir together the raspberries, sugar, and liqueur (or water) and let it sit for 10 to 15 minutes.
Whip the cream with the powdered sugar until soft peaks form.
Mash the raspberries with a fork until all the liquid and fruit are mashed together.
Spoon half the fruit into the cream and fold once or twice with a rubber spatula; do not overmix!
Add half of the remaining fruit and fold once or twice. If you want more fruit, add the rest; if not, use remaining fruit puree as a garnish on top.
Serve in pretty glasses with crumbed cookies on top!
***Best if made right before serving.
Salted Caramel Microwave Fudge
1 cup white sugar
1 cup packed brown sugar
1 cup 35% cream (whipping cream)
1 teaspoon vanilla
1 tablespoon butter
1/2 teaspoon salt
Line bottom of 8" square pan with parchment paper.
In a microwave safe 2L or 8 cup bowl combine the white and brown sugar and cream. Stir well.
Cook in microwave oven for 4 minutes on high. Stir and continue to cook for another 4 minutes.
Remove from microwave and add vanilla, butter and salt. Beat on high with an electric hand mixer until the fudge thickens and loses its gloss - approximately 2 minutes.
Spread in prepared pan evenly. Cover and refrigerate until firm.
Microwave ovens vary - 1000 watt oven - total cooking time is 8 minutes
500 watt oven - total cooking time is 10 minutes 30 seconds
5 Minute Irish Pots de Créme
For the pots de crème:
10 ounces semi-sweet or bitter sweet chocolate chips use good quality chips*
3 tablespoons sugar
3 tablespoons Bailey’s Irish Cream liqueur
1 large egg
a pinch of sea salt or kosher salt
1 cup heavy cream or half & half
For the Bailey’s syrup:
6 tablespoons Bailey’s Irish Cream liqueur
cocoa powder for garnish if desired
Place 8-10 small bowls, pots, ramekins etc. on a sheet pan. Number of servings will depend on the size of your containers. This dessert is quite rich, so small servings are recommended. I got 8 servings. My bowls hold a scant 1/2 cup.
Place chocolate chips*, sugar, Bailey’s Irish Cream liqueur, egg, and sea salt in a blender container. Attach container to blender** and pulse a few times to mix the ingredients. Remove center cap from the blender cover and place a small funnel into the opening (see picture in post above).
Pour cream (or half and half) into a 2-3 cup microwave-safe bowl. Make sure it’s a large enough bow/cup as mixture will bubble up when heated. A clear bowl or cup works best so you can see when the mixture boils and can watch it so it doesn’t boil over the top. Heat on high power for about 2- 2½ minutes, or until cream is vigorously boiling. It will creep up the sides of the container. Let it get REALLY hot as you want it to cook the egg when it’s poured into the blender.
Turn blender on low speed and blend for 15 seconds. Slowly begin pouring the hot cream into the funnel. Once all cream has been added, place your hand on the funnel to keep it in place and increase blender speed to high. Blend for 1 minute, then pour into prepared bowls and refrigerate for at least a 2 hours. Can be made 2-3 days in advance. Cover with plastic wrap when storing.
Serve with a dollop of whipped cream and a drizzle of Bailey’s Syrup. I like to dust it with a bit of cocoa powder and garnish with a mint sprig.
For the Bailey’s syrup, pour Bailey’s Irish Cream into a small sauce pan. Bring to a boil over medium heat and boil for 2-3 minutes or until mixture is reduced and becomes syrupy. You will have to remove the pot from the heat and let the boiling subside to check the viscosity. If it’s too thin, just return to the heat for another 30 seconds and then check again. The mixture will thicken a bit as it cools, so allow for that.
Pork Tenderloin with Maple Beet Sauce,
Roasted Potatoes; Celery, Onion and Cauliflower
Preheat oven to 400 F for all items
Season with salt and pepper and pan fry for 2-3 min each side in tbsp butter & canola oil.
In a pot dice up 2 medium beets, 1/2 red onion and saute in tbsp butter and oil and add tbsp coriander seed- saute for until onions are soft (about 4-6 min)
Add 3/4 cup maple syrup, 3/4 cup chicken stock & 1/4 cup worchestershire sauce
Bring to boil, reduce and simmer for about 10 - 12 min then add to Pork Tenderloin pan and cook for 12- 15 min. slice and cover with sauce.
(preferably red potatoes, but any will suffice)
Cut into 1 inch by 1 inch cubes, toss with olive oil salt and pepper and coriander seed.
Place on baking sheet or tray and cook for 25- 30 minutes tossing again half way through.
Celery, Onion and Cauliflower
Chop celery (rather big chunks, 1 inch in length) and cut up cauliflower too match celery in size and chop onion in bigger chunks as well and toss with olive oil, garlic powder and salt and pepper. Place on baking tray and roast for 17- 22 min or till tender like you would enjoy.
Substitute pork tenderloin with chicken breast and coriander with caraway seed or cumin or fennel seed. Another substitute can be for the vegetable in which a brussel sprout and bacon combo goes very nicely with this dish as well!