Sorbet in Phyllo with Fresh
Raspberries
Submitted
by: Cricket |
1
small tub good quality raspberry sorbet
3-17 by 12 inch phyllo sheets, thawed if frozen,
(stacked between
2 sheets waxed paper and covered with a towel)
1/2 cup fresh raspberries |
mint sprigs for garnish
cooking spray in "butter" flavor
4 small porcelain ramekins |
| Preheat oven to
350°F. Take the first sheet of phyllo, spray with cooking spray,
and repeat until all sheets are stacked on top of each other.
Cut until a 6 in. long square is produced. Stack all sheets of
dough, spraying between layers. Invert the 4 ramekins, place on
top of a cookie sheet. Gently drape the phyllo squares over top
of the ramekin bottoms, very gently pressing down. You want the
shape of the ramekin to be produced during the baking process.
Place the ramekins/phyllo into the oven and bake approximately
15 min. until lightly golden. Allow the pastry to cool to room
temperature and gently remove the ramekins. Scoop out the sorbet
and artfully place into the phyllo cups. Decorate with
raspberries and mint garnish. Makes 2 servings. |
Fresh Summer Fruit Salad
Submitted
by: LisaW |
2 cups sliced fresh peaches, nectarines, plums,
and/or apricots
(pitted and sliced )
1 cup assorted fresh berries, such as halved strawberries,
blackberries, blueberries, and/or raspberries |
1 cup
1-inch chunks honeydew or cantaloupe melon
1 cup sweet cherries, halved and pitted
1 to 2 tablespoons fresh lemon juice to taste
1 to 2 tablespoons sugar (optional) to taste |
| Refrigerate a
large glass or serving bowl for 20 to 30 minutes. Add all of the
fruit to the bowl, sprinkling with lemon juice to taste. If the
fruit needs it, add the sugar and toss well. Makes 2 servings.
|
Yau Gwok
(Deep Fried Puffs)
Submitted
by: Cricket |
5 oz plain flour
1 tablespoon grated coconut
1 1/2 tablespoons roasted pounded peanuts
1 tablespoon fried white sesame seeds |
1
tablespoon sugar
4 tablespoons vegetable oil
4 tablespoons water |
| Sift the flour and
separate it into two portions. Add the water into one portion
and knead till it is a dough. Add the oil to the remaining
portion of flour and knead till it is a soft dough. Mix the two
doughs together and knead the dough mixture till it is soft.
Roll into a thin sheet. Make into round shapes using a pastry
cutter. Mix together the coconut, peanuts, sesame seeds and
sugar with a little oil and water, place portions on the
individual round sheets of dough mixture, fold over to make a
crescent shape and seal the sides. Deep fry on a medium heat
till golden brown. Drain and serve. Serves 2. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|