Silky Apple Snow Recipes

APPLE SNOW

Steps:

• Cook apples in a covered pan with little or no water, stirring frequently. When apples are cooked add a little sugar to taste, and whisk to a smooth puree. If it is too stiff add just a little boiling water. Allow to cool.
• Beat the egg whites with a pinch of salt in a large mixing bowl and gradually add the sugar, beating as fast as you can until whites form stiff peaks.
• Add lemon juice to the apple puree in another large bowl.
• Stir in a little of the beaten egg whites, and finally fold in the rest of the whites until well blended.
• Pour into a glass bowl to serve, and sprinkle with a pinch of cinnamon on top.

SILKY APPLE SNOW

Steps:

• Peel and core apples.
• Slice into a saucepan.
• Add water and lemon juice.
• Cook covered on low heat for about 15 minutes until apples are soft.
• Put apples and sugar in a blender and mix into a puree.
• Set aside until mixture is cool.
• Whisk the egg whites until they are stiff, and fold them into the apple mixture.
• Divide into serving bowls and allow to chill in refrigerator.
• Before serving, top with whipped cream and either brown sugar or crumbled vanilla wafer cookies (or both!).

APPLE SNOW

Steps:

• In a large saucepan or Dutch oven, combine apples and water and cook, covered, over low heat, until frothy, 15 to 30 minutes. Remove from heat and stir in sugar, cinnamon, cloves and vanilla. Let cool.
• In a medium bowl, whip the egg white until stiff peaks form. Fold into the cooled apple mixture. Serve.

MY CHICKEN AND PEA SALAD

Steps:

• Tear apart chicken into strips.
• Cook peas: place in pot, cover with water, bring to boil, and boil for 3 minutes. Drain.
• Combine dressing ingredients.
• Stir everything together. Refrigerate at least 2 hours before serving to allow salad to chill and for chicken to absorb dressing flavor.

RASPBERRIES 'N SNOW

Steps:

• Beat cream cheese until fluffy. Fold in whipped cream / cool whip.
• Sprinkle reserved raspberry juice over cake squares (you want them moistened, but not soggy).
• In a trifle bowl or glass bowl, place a layer of the moistened cake on the bottom, followed by 1/3 of the cream cheese mixture. Then a layer of 1/2 of the raspberries, pushing the raspberries against the sides of the bowl.
• Top with grated choclate.
• Then another layer of cake, followed by 1/3 of the cream cheese mixture and then the remaining raspberries, again pushing the berries against the side of the bowl.
• Placing the remaining 1/3 cream mixture on the top followed by grated chocolate.
• Chill for several hours.
• Enjoy.

MANSIKKALUMI - FINNISH STRAWBERRY "SNOW"

Steps:

• Combine whipping cream and vanilla extract, then chill for 15 minutes (or more) in the refrigerator.
• Mash or blend strawberries into a purée. Whip together the strawberry purée and egg whites until light and frothy, gradually adding baker's sugar (note: the mixture will triple in volume).
• Whip the chilled cream until stiff peaks form. Gently fold whipped cream into the strawberry purée mixture.
• Pour into dessert bowls or glasses, garnish with fresh strawberries, and serve immediately (can be refrigerated for up to two hours).

HEXENSCHNEE (WITCHES' SNOW)

Steps:

• Pour cold water into a small bowl. Sprinkle gelatin over water and allow to soften.
• In a large bowl, mix the applesauce, sugar, apricot preserves, rum and lemon juice.
• Heat gelatin in microwave until just under boiling and add to the applesauce mixture. Stir until sugar is completely dissolved.
• Chill in refrigerator until mixture starts to gel, stirring occasionally.
• Meanwhile, lightly oil jello/salad mold with cooking oil (do not use olive oil). Set aside to drain.
• When mixture is starting to set, add the egg whites and beat with mixer until mixture is very thick and piles softly (10-14 min). Turn into the mold.
• Chill in refrigerator until firm (4-5 hrs).
• When ready to serve, unmold onto chilled serving plate and garnish around the base of the mold with fresh fruit in season.