SPRING PARTY DESSERTS
It’s now been a full year of pandemic ‘infected’ holidays, of canceled activities, restricted gatherings and interrupted traditions. The holidays have been difficult but as a friend recently observed, at least in winter there are specific decorations, like a tree, and music to infuse spirit. She hopes for an early, sunny spring to get her in the mood, because her Easter ‘outfit’ will be slacks instead of jeans and her dinner guests, as with the other holidays this year, will be the household.
Therein lies a large part of the problem. The holiday tables aren’t the ‘groaning boards’ we loved, holding large roasts and favorite casseroles, surrounded by familiar faces. The menus have had to adjust to fewer participants and less labor intensive dishes. The conversation, without fresh input, is simply daily exchange.
So it’s up to the food to light the holiday spark, to make the dinner, and hopefully, the day, special with its own pleasant memories without nostalgia. Because the spring holidays are less steeped in tradition, changing the menus, trying new dishes, even experimenting with other cuisines is more accepted. That will guarantee new memories, whether of success or failure of the recipes and provide fresh topics of conversation, at least for the day.
One of the best ways to achieve this, this spring, is to make a special dessert for the holiday dinner. Something that is glamorous, definitely not regular fare, but with a sufficiently uncomplicated recipe that anyone in the family can pitch in. It provides group activity, an anticipated shared reward, a definite topic of conversation, a special memory and, fingers crossed, a desire to repeat the experience.
I’ve written on this subject before, (see posts for April 9. 2020, May 9, 2019, May 16, 2019, April 12, 2018, and May 18, 2017.) However here are 8 spring desserts which fill the special requirements for this year. Several feature strawberries, the main seasonal fruit, but others are inspired by treats for these holidays-think chocolate –and two are appropriate colors. However all are great joint ventures requiring little cooking time and simple prep. Come on, set up a fun, family project for the holiday…..
RECIPES
Strawberry Charlotte Romanoff*: **Serves 6-8
(1) 3 oz. pkg. ladyfingers
¾ cup non-fat dry milk powder
1 cup cold water
1Tbs. unflavored gelatin
¼ cup sugar
(2) 10 oz. pkg. frozen sliced strawberries
¾ cup boiling water
Red food coloring
*3Tbs. orange liqueur – This is an option. To exercise it substitute 3Tbs.liqueur for 3 Tbs. cold water
Split ladyfingers in half lengthwise and line the sides of a buttered 2 qt. bowl. Beat ¾ cup cold water with milk powder on high until stiff about 6-8 min. Chill. Pour ¼ cup cold water over gelatin in a bowl and soak for 8 min. Place strawberries in a bowl, sprinkle with sugar and separate with a fork. Pour boiling water (minus 3 Tbs. if using liqueur) over gelatin and stir to dissolve then add liqueur if using. Pour gelatin into strawberries, mix well and chill until a small amount mounds when dropped. Fold in whipped milk and add red food coloring to taste (for a spring pink omit coloring) Fill ladyfinger lined bowl with strawberry mixture and chill several hours. Unmold on a serving plate and serve at once or keep chilled.
Raspberry Soufflé: Serve 4- From Gourmet Cooking 5 Ingredients by Deborah Anderson
(1) 10oz. pkg. frozen raspberries-thawed
5 egg whites-divided
½ cup sugar
½ cup + 2 tsp. whipping cream – chilled
2 Tbs. Chambord liqueur-(optional)
Brush the inside of (4) 3 ½ ramekins or individual soufflé dishes with some of the egg white (about 1 egg white) and coat with sugar. Blend the raspberries until smooth. Beat the egg whites until stiff then still beating add the sugar in about 3 portions at a time until glossy peaks form. Fold the eggs into the raspberries and divide mixture among prepared dishes. Bake in a preheated 375 deg. oven 13-15 mi. until puffy. Remove and top with cream beaten with liqueur until stiff. Serve at once.
White Chocolate Cheesecake Bites: Yield 25- From Gourmet Cooking 5 Ingredients by Deborah Anderson
(1) 12 0z. pkg. white chocolate chips
1 cup sugar
(2) 8 oz. pkg. cream cheese at room temperature
1 cup strawberry or raspberry jam
1 Tbs. lemon juice
Beat cheese and sugar until creamy. Melt chocolate over low heat or in microwave, stirring until smooth. Combine cheese and chocolate, blend well-mix should be smooth. Pour batter into an 8 inch pan lined with a double layer of parchment paper. Freeze until firm, cut into 25 squares, and remove to a plate with a spatula-chill. Combine jam and lemon juice over heat stirring until it reaches a boil. Remove and strain. Pour warm glaze over squares, Keep chilled until serving.
Chocolate Godiva Tart: Serves 8– From Gourmet Cooking 5 Ingredients by Deborah Anderson
CRUST-Optional a commercial 9 inch chocolate crust can be used
2 cups chocolate wafer cookies
4Tbs. butter melted
Process the cookies to crumbs and blend in the butter. Press into pie pan with fingers and bake at 400 deg. for 5-7 min. Remove and cool to harden.
FILLING
8 oz. semi-sweet chocolate divided
1 ½ cups whipping cream
3 Tbs. Godiva liqueur-chocolate sauce can be substituted
Grate 1 oz. chocolate for garnish
Heat 1 cup whipping cream to a simmer, reduce heat and add half the reserved chocolate, stirring until smooth. Repeat with remaining chocolate. When smooth and creamy, stir in liqueur. Bake in a preheated 375 deg. oven for 12-15 min. Whip remaining cream to stiff peaks and serve on top of tart garnished with chocolate shavings.
My Ice Cream Cake: **Serves 8-10- This cake can be made in many flavor and color combinations
(1) 2 1/2 quart freezer proof mold or large round, deep mixing bowl
2 Layer pans, or 1 sheet cake pan to bake the cake
1 box of cake mix, cooked according to directions, cooled and removed from the pan(s)
½ gal—Or 1.5 qt. container ice cream.
Bake the cake according to box directions, remove from pans and allow to cool, then break or cut into very large chunks. Soften ice cream to consistency of whipped topping. Rinse bowl or mold with water and shake out excess but do not dry. The film of water freezes and forms a protective coating on the container that makes it easier to unmold the finished dessert. Smear a dollop of softened ice cream over the bottom of the mold. If it has a decorative top be sure to fill it all in. Then smear a thin film of Ice cream over the insides of the mold and chill until set. Begin to fit chunks of the cake into the mold in layers, separating the layers of cake and the pieces of cake in the layers from each other and the sides of the mold with enough ice cream so that they don’t stick together or become exposed when the dessert is unmolded. Leave a thick enough layer of ice cream on the bottom of the mold to form a firm base when plated for serving. Freeze the mold for several hours or overnight. Remove from freezer and dip the mold in a larger bowl, or pan, of hot water, for the count of ten (10). Cover the bottom with a serving plate and invert to unmold. Serve at once or store in the freezer until needed.
Pass any appropriate toppings: whipped cream, wet nuts, sauce, fruit etc. on the side.
My Key Lime Pie: Serves 8-10
(1) 9 inch baked pie shell. Home made or purchased, regular or graham cracker.
(1) 14oz can Sweetened Condensed Milk MIXED WITH
Sufficient sour cream to equal 2 cups – about 2/3 cup
1/2 cup fresh Key Lime juice
1 Tbs. lime zest
½ envelope unflavored gelatin
Whipped cream
Soften the gelatin by soaking 5 min. in the lime juice in a bowl. Combine the Condensed Milk, sour cream and lime zest in a bowl. Dissolve the gelatin by heating the lime juice in the microwave 30 sec. If it
doesn’t dissolve easily, heat it an additional 5 sec. or so, but be sure it is completely liquid before proceeding. Add the lime juice with gelatin to the bowl with the milk, sour cream and zest. Wisk well to incorporate. Pour the filling mixture into the pie shell and chill at least 2 hours until well set. Serve topped with whipped cream.
Strawberry 3-Layer Cake/Strawberry Cream Cheese Frosting: Serves 16- From The Cake Doctor by Anne Bryn
1 box plain white cake mix
1 box (3 oz. ) strawberry gelatin
1 ½ cups fresh strawberries to equal 1 cup mashed with juice
½ cup whole milk
1 cup oil-not olive
4 large eggs
1 cup frozen unsweetened , grated coconut-thawed
½ cup chopped pecans
FROSTING
1 pkg.(8 oz.) cream cheese at room temperature
(8 Tbs.) butter=1 stick-at room temperature
3 ½ cups sifted confectioners’ sugar
¾ cup fresh strawberries mashed to make ½ cup then well drained
½ cup chopped pecans
½ frozen, unsweetened, grated coconut-thawed
Grease and dust with flour (3) 9 inch cake pans. Place the first 6 cake ingredients in a bowl and mix on low 1 min. scraping down bowl sides, then mix on medium 2 min. scraping sides, until berries are well blended. Fold in coconut and pecans. Divide batter among pans and bake in a preheated 350 deg. oven 28-30 min. until cakes are light brown and start to pull away from sides. If necessary rotate on shelves half way through cooking or bake in shifts. Cool on racks 10 min. then invert onto plates and coo completely, about 30-45 min.
Beat cheese and butter on loe 30 sec. to combine. Add sugar and berries and continue on ow until well incorporated. Switch to medium and beat until frosting is light and fluffy 2-3 min. more. Fold in pecand and coconut.
Place one cake layer right side up on serving platter and frost top, cover with second layer and repeat. Top with third layer and frost top and sides. To calculate the quantity, the 2 inside layers will require about 2/5th of the frosting. Chill until the frosting sets, about 20 min. then cover and store, chilled, for 1 week or freeze.
Strawberry Bavarian Cream Mousse: **Serves 8-10
(2) 12 oz. frozen sliced strawberries-thawed
½ cup cold water
1 ½ Tbs. unflavored gelatin
6 Tbs. sugar
1 ½ Tbs. lemon juice
1 tsp. almond extract
1 ¾ cups chilled whipping cream
Red food coloring to taste-I don’t use it preferring the light pink natural color
Sprinkle gelatin over cold water in a small bowl and allow to soften about 5 min. Place strawberries in a large bowl and blend in sugar, extract and juice. Dissolve gelatin by microwaving 30 sec. if not completely dissolved reheat it for 5 sec. or so, but be sure it is completely fluid before proceeding. Combine gelatin and berry mix stirring well to combine, Chill until mixture thickens enough to mound when dropped from a spoon. Whip half the cream at a time with chilled beaters until soft peaks form then combine it all and fold into berry mix. Add food coloring drop by drop until desired color is reached at this time, making sure it doesn’t streak. Pour into a lightly oiled (not olive oil) decorative 1 ½ qt. mold and chill until firmly set-at least 4 hr. Unmold onto a serving plate and slice to serve.
**NOTE-These desserts might benefit from the addition of a quick refrigerator-made compote of sliced fresh, strawberries, marinated with sugar until they release their juice. Passed on the side it makes a lovely, decorative, tasty garnish
