Chef Renes Key Lime Stack Recipes

STRIPED GELATIN STACKS

Steps:

• Strawberry gelatin: Toss 1 pint hulled and quartered strawberries with 2 tablespoons sugar. Let stand 1 hour, then puree in a blender. Sprinkle one 1/4-ounce packet gelatin over 1/4 cup water in a bowl; let stand 1 minute. Heat the strawberry puree in a saucepan over medium heat until hot; whisk into the gelatin mixture until smooth. Cool to room temperature.
• Lime gelatin: Combine 2 tablespoons each lime juice and water in a bowl and sprinkle one 1/4-ounce packet gelatin on top; let stand 1 minute. Combine 3/4 cup boiling water and 1/2 cup sweetened condensed milk in a bowl, then whisk in the gelatin mixture until smooth. Cool to room temperature.
• Melon gelatin: Puree 4 cups honeydew melon chunks and 2 tablespoons each water and sugar in a blender. Strain through a fine-mesh sieve without pressing the solids. Sprinkle two 1/4-ounce packets gelatin over 1/2 cup of the juice in a bowl; let stand 1 minute. Heat the remaining 1/2 cup juice in a saucepan over medium heat. Whisk into the gelatin mixture until smooth. Cool to room temperature.
• How to assemble: Spray a 9-by-5-inch loaf pan with cooking spray, wiping out the excess. Pour in 1/2 cup strawberry gelatin; refrigerate 20 minutes. Repeat with 1/2 cup lime gelatin, 1/2 cup melon gelatin, 1/2 cup lime gelatin and 1/2 cup strawberry gelatin, chilling between layers. Refrigerate the finished mold until fully set, at least 3 hours or overnight.
• How to unmold: Bring 2 inches of water to a simmer in a wide saucepan. Run a butter knife or offset spatula around the top edge of the gelatin. Dip the bottom of the pan in the hot water for about 10 seconds, then invert the pan onto a platter. (Redip if it doesn't release after a minute.) Cut into squares.

CRESCENZA STACK

Steps:

• Scrub the potatoes well, pat dry and then lightly coat with olive oil and a generous sprinkling of salt and pepper. Roast potatoes in a preheated 375 degree F oven for 15 to 20 minutes or until just cooked through. Cool and quarter lengthwise.
• Remove stem and scrape black gills from the portobellos. Brush with olive oil and season with salt and pepper. Grill, pan grill or roast until just cooked through. Cool and slice each mushroom into 12 thick slices.
• To construct a stack lightly oil a baking sheet and arrange 4 quarters of potato interspersed with 3 slices of mushroom side by side in the same direction. Top with a half ounce or so of cheese and then arrange another layer at right angles to the first. Finish with a top layer of potatoes and a dollop of cheese. Construct 3 more stacks in the same manner.
• When ready to serve, place baking sheet in a preheated 400 degree F oven for 6 to 8 minutes to heat vegetables through and barely melt the cheese. While vegetables are heating toss the greens with vinaigrette. Place a stack on a heated plate and top with a quarter of the dressed greens. Scatter the diced peppers around and drizzle the plate with the basil oil. Serve immediately.
• Whisk all ingredients until sugar is dissolved. Store covered in refrigerator up to 1 week.

CHOCOLATE STACKS

Steps:

• In a cold metal bowl, beat the whipping cream to the soft peak stage and add the sugar and vanilla extract slowly. As the whipping cream comes up to the hard peak stage, add the whiskey slowly. (Sample to insure taste.)
• In a food processor, grind 3/4 of the slivered almonds into a fine powder. Place in a bowl and set aside. (Reserve 1/4 as decoration during final assembly.)
• Assembly: Begin by placing one wafer on your tray. Paint the top of it with a thin layer of Hershey's sauce. Next add a teaspoon of the ground almonds and spread it evenly. Then add a teaspoon of the whipping cream mixture.
• Repeat this until you have 6 layers and top it with a dollop of whipping cream. Add a cherry to the top of each stack and a few whole slivered almonds. Then garnish lightly with the Decor Nonpariels. Cover the completed pan of stacks with a sheet of Glad wrap and put them into the refrigerator overnight.
• Note: The whipping cream will soften the wafers. You will need to serve and eat these stacks within the next two or three days. After that the cream starts to harden and they don't taste a good. ENJOY!
• This recipe will yield two trays of 24 stacks. Two per person will serve 12. You will need two aluminum roasting pans to hold the completed dessert.

KEY LIME PIE CHEESECAKE BARS

Steps:

• For the crust: Preheat the oven to 350 degrees F. Place a 9-by-13-inch baking pan of hot water on the bottom oven rack.
• Line a second 9-by-13-inch baking pan with foil, leaving an overhang around the edges, and coat with cooking spray. Pulse the graham crackers in a food processor until fine crumbs form. Pour in the butter and pulse until the crumbs are well coated and stick together when pinched. Press evenly into the bottom of the foil-lined pan.
• For the filling: Add the cream cheese, granulated sugar, sour cream, lime juice, vanilla and eggs to the food processor (no need to clean it first). Process until smooth, using a spatula to scrape the sides as needed.
• Pour the filling over the crust and smooth the surface. Bake on the center rack until the center is just set but slightly jiggly, about 45 minutes. Turn off the oven and leave the pan in the oven with the door closed for 10 minutes. Open the door halfway and leave the pan in the oven until the cheesecake is firmly set around the edges and very slightly jiggly in the center, about 10 more minutes. Remove from the oven and let cool to room temperature, about 30 minutes, then refrigerate until cold, at least 1 hour and up to 24 hours.
• When ready to serve, lift the cheesecake out of the pan using the foil overhang. Cut into 12 large pieces (or 24 small pieces if preferred) and place on a serving platter. Generously dust with powdered sugar and grate over lime zest.