GRAPE PUDDING
The description of this recipe intrigued me so much I actually bought the recipe from a recipe want-ad in one of the cooking magazines about 30 years ago. The seller was Janis Lingenfelter of Nebraska and she called this a "keepsake recipe." This will remind you of the marshmallow thickened pies that are so popular in the summer. But this is not used as pie filling -- it is served in pretty dessert dishes. Kids like this really well, and they can help make it, too.
Provided by Lorraine of AZ
Categories Dessert
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 3
Steps:
- Heat the grape juice until hot but not boiling. You can do this in the microwave.
- Add the marshmallows and stir until blended and melted. Cool.
- When cool, add the whipped cream (Cool Whip works just as well) and fold in well. Set in refrigerator until time to serve.
Nutrition Facts : Calories 280.9, Fat 4.6, SaturatedFat 2.8, Cholesterol 15.2, Sodium 73.3, Carbohydrate 60.6, Fiber 0.1, Sugar 46.4, Protein 2.1
GLAZED ORANGES
From Australian Woman's Weekly Italian Cooking Class Cookbook. This is such a great dinner party dessert. Looks great served in stemmed glasses.
Provided by Ninna
Categories Dessert
Time 32m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Using a vegetable peeler, peel strips thinly from 2 oranges; remove any white pith from strips with the point of a sharp knife; cut strips into thin julienne strips.
- With sharp knife, peel oranges removing all white pith; cut oranges horizontally into 4 slices for easy serving; reshape oranges and hold together with small wooden skewers.
- Place orange strips in small pan, cover with water, bring to boil, boil uncovered 10 minutes, drain; combine sugar and water in pan, stir over medium heat until sugar has dissolved; add orange strips to this mixture.
- Boil the syrup gently, uncovered, approximately 10 minutes or until orange strips are transparent and glazed; remove strips immediately from pan, place on lightly oiled plate.
- Return pan to heat, boil syrup uncovered further 5 minutes or until syrup turns pale golden brown; remove from heat immediately, quickly add extra water, stir for a few minutes to dissolve toffee.
- Return to heat and stir for a few minutes extra to dissolve any remaining toffee in bottom of pan; remove from heat, allow to cool a few minutes then stir in Grand Marnier and lemon juice; allow syrup to cool 5 minutes.
- Pour cooled syrup over oranges, add glazed orange strips, cover with plastic food wrap, refrigerate several hours or overnight; remove wooden skewers from oranges just before serving; serve orange topped with the orange strips and with some of liqueur syrup.
- Serve with whipped cream separately.
Nutrition Facts : Calories 304.1, Fat 0.2, Sodium 2.1, Carbohydrate 78.1, Fiber 3.1, Sugar 74.8, Protein 1.2
PANFORTE DI SIENA
I made this several years ago for an SCA (medieval/renaissance reenactors) dessert revel. It was my favorite candy from that feast. Traditionally, Panforte di Siena in one form or another fortified the Crusaders on their long journeys. While I have no documentation for this particular recipe, there is an interesting file on Compuserve in the Living History library showing Middle Italian texts and translations (by Baroness Viviana di Castelloza [Vian Lawson]) of chocolate recipes in A.S.F. Carte Bardi II A.116. [Good luck finding this today...] This recipe was downloaded from the Living History library on Compuserve (PANFORTE.TXT) which places it in the days prior to the internet. Today I would use white rice flour rather than cake flour as I eat gluten free.
Provided by Lelandra
Categories < 60 Mins
Time 1h
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- THERE IS NO FAT. THIS IS NOT A MISTAKE.
- Turn oven on to 350 and toast hazelnuts until golden - about 15 minutes. Return oven to 300 after toasting.
- Line a pie plate with parchment paper so that the paper comes up the sides too. This is crucial. Maybe wax paper will work. PAM both the plate before the paper and then the paper. This is a major sticker.
- Drain orange peel if you have soaked it in brandy. Combine well all ingredients except honey and sugar. Stir. Stir. Stir.
- Heat honey and sugar until soft ball stage, 240 degrees F. Careful. It gets there real fast so watch for scorching.
- Turn out to a large bowl and add the dry ingredients. Combine. You have a dense mass difficult to combine which is why you need a large bowl.
- Place in lined pie plate and spread - shouldn't be more than 3/4 inches high. Wet your hands to spread and smooth it out. Bake for 30 minutes. Let cool for 10 minutes and then turn it out to an oiled plate and remove paper. When cool, cut into small squares. I then shake the totally cooled pieces in a bag with powdered sugar (to which cinnamon can be added). Cocoa powder is good, also, for shaking inches Store in air tight container. Keeps forever. Note: This is not a "dessert" but more adult candy. Good for snacking with a glass of wine or brandy. Stuff keeps for weeks in an air-tight container which is why the Italian Crusaders brought it to their wars in the Middle East.
Nutrition Facts : Calories 127.5, Fat 5.1, SaturatedFat 0.5, Sodium 15.4, Carbohydrate 20.7, Fiber 1.5, Sugar 15.4, Protein 2.2
GRAPE PUDDING (CREMA FREDDA DI UVA NERA)
Make and share this Grape Pudding (Crema Fredda Di Uva Nera) recipe from Food.com.
Provided by RiRi5150
Categories Dessert
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Smash grapes. Reserve liquid. Simmer pulp over medium heat for 15 minutes.
- Mix cornstarch and lemon juice. Add to boiling pulp. Cook until thinkened. Adjust taste with sugar if necessary.
- Pour into bowl or individual cups. Refrigerate until cold.
- Top with whipped cream if desired and serve.
Nutrition Facts : Calories 119.1, Fat 0.2, SaturatedFat 0.1, Sodium 3.4, Carbohydrate 31.1, Fiber 1.4, Sugar 23.6, Protein 1.1
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- Use a fine mesh sieve to strain the grape must which will without a doubt contain bits of grape skins, seeds or other particles. I strained mine four times. Alternately, it may also be boiled immediately and strained at the end of cooking. Both work well.
- Place the grape must in a large heavy bottomed pot and bring to a boil. Use a slotted spoon to skim off the foam that rises to the surface. Lower to medium heat and boil until it has reduced by half. This took me about an hour and fifteen minutes. Transfer to a bowl and let cool slightly before placing it in the refrigerator to cool completely, at least four hours or overnight.
- Once it has completely cooled, transfer most of the reduced grape must to the same large pot as before. Whisk cornstarch into the remaining grape must until completely smooth.
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