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Dessert Reception

30 Jan

Hi all!  Over the coming weeks I’ll show you recipes for these, but right now, I would just like to show you pictures from a private wine/dessert reception that I made the desserts for this past weekend.

One of the goodies I made were ooey, gooey, chocolately Brigadeiros, a Brazillian candy which I took the liberty of making more chocolaty and less sweet as well as adding some vanilla to.

These are some of the tins that I used in making three kinds of tartlets…

The tartlets were Peas in a Pod, where I made a fresh blueberry pie filling and put a couple of berries on each of the tartlet shells,

Scheherazade, which I adapted from Flo Braker’s Sweet Miniatures, a tartlet with candied craisins (sorry Flo; fresh cranberries were not available; besides, I actually liked the craisins 🙂 and pomegranate seeds,

and Poirettes, also adapted from Sweet Miniatures, a tartlet with tons of flavor going on – pear, almond, rum (just a teeny bit), vanilla, lemon, apricot, and chocolate!  It came together beautifully…

Pardon the funky picture; I can’t get the blog to accept the rotated picture.  The Poirettes are in the middle with Cinnamon Twists (made out of a cottage cheese pastry dough!) surrounding them.

In addition to the tartlets, I made several cookies.  Drei Augen, also adapted from guess where? 🙂  yep, Sweet Miniatures, are an almond, shortbread german cookie (the name translates to three eyes) with a raspberry jam filling (sorry again Flo, I’m not a currant person so didn’t think I’d like currant jam in them.  I’ll try it sometime when I’m not making them for a reception).  I made four desserts for the reception from her book ’cause it was so perfect for this kind of event.  However, beware there are a few errors in the book 😦  Still a wonderful book tho!

The Drei Augen are the cookies around the outside.  In the middle are TCT bites, a triple chocolate torte made into bite-sized cakes.  Mmmmmm good! 🙂

Cream Cheese Thumbprint cookies I adapted from a recipe that I got from my aunt many, many years ago.  I’ve always loved these cookies, but have never done them as thumbprints before.  I wanted to add some color to them tho so voila!

Last of the cookies were a plain shortbread cookie, which I liked so much when I made these from thekeenancookbook.com, that I decided to use them here.  Unfortunately, I forgot to get a picture of them tho 😦  I also forgot to take a picture of the salted, burnt caramel flavored chocolate coins tho I put some in the freezer so I’ll still post these later.  I originally got the recipe from foodwishes.blogspot.com video recipes.

And the little boy showing off the cheesecake cookies with his hand?  My youngest munchkin…

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Chili Rellenos Casserole

20 Nov

 

I’ve had many requests for this recipe of late.  (Pardon the picture.  It’s too late to get a better one — all gone 🙂  A friend of mine gave it to me many years ago.  I’ve since modified it quite a bit and made it mine.

Here’s the fun part…

Grating the cheese is part of mise en place, literally “put in place”.  It just means to get all of your ingredients together before you start making the recipe.  Also read the directions so you don’t end up doing something like getting everything all set up for a recipe you need ASAP and then find you need to let it rest overnight (no, you don’t need to for this one; it’ll be done in an hour).

Here’s my mise en place for this recipe…

Simple, eh?  For this dish you will be mixing together some ingredients and then layering them into an 8″x8″ (20 cm x 20 cm) casserole dish.  Here’s the recipe…

Ingredients:

1-1/2 c. (355 ml) milk (I use fat free)

3 extra large eggs

1/3 c. + 2 tbls (65 g) all-purpose flour

7 oz. (200 g) can green chiles (chopped or whole; I usually use chopped, but both work fine)

8 oz. (1/2 lb, 230 g) medium cheddar cheese, grated

8 oz. (1/2 lb, 230 g) monterey jack cheese, grated

8 oz (230 g) can tomato sauce (I use Hunt’s)

7-3/4 oz (220 g) El Pato tomato sauce (aka duck sauce.  optional spicy, mexican tomato sauce.  fyi, it comes in a yellow can with a picture of a duck on it.  hot! but great flavor)

Directions:

Get out an 8″x8″ (20 cm x 20 cm) casserole dish and preheat the oven to 350F (177C).

After you grate your cheese, mix together the two types and save 1/2 c. for the top.

Mix together the milk, eggs, and flour in a large measuring cup with a whisk or immersion blender (aka stick blender).

Now look at your egg mixture to see how much one-third of it will be.  No need to separate it out; just check it out.  It should be about 3/4 c. per layer.  Also visually divide your cheese in half, except for the 1/2 c. on top.

Layer your ingredients as follows:  egg mixture, cheese, chiles, egg mixture, cheese, chiles, and then one more layer of egg mixture.

Now pour your tomato sauce over the top and sprinkle with the remaining cheese.

Bake at 350F for 1 hour.

Serve with El Pato if you like some heat 🙂

Enjoy!

It should look something like this when you place it in the oven…