|Hearts in a
|1 (10 3/4 oz.) Sara Lee
Pound Cake, frozen
4 egg whites (room temperature)
1 tablespoon minced fresh or 2 teaspoons dried chives
|pinch of paprika
1 seedless medium orange, peeled and thinly sliced
|Cut pound cake
horizontally in half; return one half to freezer. Cut remaining
half vertically into 2 equal-size slices. Using a heart-shaped
cookie cutter, approximately 1 1/2-inches in diameter, cut out a
heart in the middle of each cake slice; set aside. In a deep,
medium bowl, beat egg whites and spices together until frothy.
Place cake slices and heart-shaped cut-outs in a heated skillet
coated with non-stick vegetable oil cooking spray. Fill the hole
in the cake slices with egg white mixture; cover and cook over
low heat until egg white in each is firm. Turn over cake slices
and heart shapes; continue to brown lightly, about 1 minute.
Garnish each serving with orange slices and serve with a
favorite Champagne or herbal tea. Makes 2 servings.
Sherbet with Raspberry Sauce
courtesy: Jacques Pepin
|2 pounds fresh raspberries
or 1 1/2 pounds frozen unsweetened raspberries
(2 packages, 3/4 pound each)
1 1/2 cups fresh raspberries
2 cups seedless red or black-raspberry preserves
2 tablespoons raspberry brandy
|2 tablespoons lemon juice
1/2 cup water
mint, edible flowers, or lemon peel, for decoration
Chantilly (sweetened whipped cream), as an accompaniment
(regular whipped cream would work as well)
|Reserve 1 1/2 cups of the
fresh berries to fill the sherbet receptacles at serving time.
Put the 1 1/2 pounds of fresh or defrosted frozen berries in the
bowl of a food processor with the preserves, and process until
liquefied, or push through a food mill fitted with the fine
screen. Strain through a sieve to remove any remaining seeds.
You should have about 3 1/2 cups of raspberry coulis or puree.
Reserve 1 1/2 cups for the sauce, and add the brandy to this
sauce. Refrigerate until serving time. Add the lemon juice and
water to the remaining 2 cups to be used for the sherbet, and
freeze, covered with plastic wrap, in a stainless-steel bowl for
about 3 hours, until frozen but not too hard. Break the frozen
sherbet into pieces with a spoon, and dump them into the bowl of
a food processor. Emulsify in several batches or all together
until the sherbet becomes creamy and lighter in color. It should
not be processed much more than 30 seconds; by then, it will
have liquefied a little. Return the puree to the stainless-steel
bowl, cover, and put back in the freezer for a few hours. To
make the sherbet receptacles, line six 1-cup glass bowls with
plastic wrap, and spoon a sizable scoop of sherbet inside each.
With a spoon, press on the center of each scoop to hollow it
out, and push the sherbet up around the sides of the cup to
create a "nest" in the center. Fold the plastic-wrap edges over
the sherbet, and place in the freezer for a few hours, until
hard. (This can be done several days ahead).
Serve: Remove the
frozen sherbet receptacles from the freezer, and pull back the
plastic wrap to expose the center. Fill each with about 1/4 cup
fresh raspberries. Invert the sherbet cups carefully in the
center of six dessert plates, and remove the plastic wrap. Pour
the raspberry sauce around the cups, decorate with lemon peel,
mint, or edible flowers, and serve. Makes 6 servings.
Note: A simple V cut on one side of the finished
mound and a slight cut to the opposite side would make a very
1/2 lemon juice
1 teaspoon mayonaisse (or butter)
|1/2 teaspoon dill
1/4 teaspoon dijon mustard
|Remove course outer leaves
of the artichoke. Steam artichokes until tender (5-7 min). Mix
together lemon juice, mayonaisse (or butter), dill, and dijon
mustard to use for dipping.
Note: Remind your guests that the best part of the
artichoke is the tender bottom heart. Make sure you have a
little bowl for the leaves.
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