Two Second Ginger Cream Grape Dessert Recipes

TWO SECOND GINGER, CREAM & GRAPE DESSERT

Steps:

• Place a 1/2 cup of green grapes and a 1/2 cup red grapes in an individual serving dish.
• Add a quarter of the our cream on top.
• Drizzle 1 1/2 tbs of chopped ginger on top.
• Repeat 4 times.
• Serve.

TWO IN ONE FRUITCAKE

Steps:

• Grease a 12 cup ring mold or 2 9x5x3" loaf pans; dust lightly with flour.
• To Make Dark Batter:.
• Chop dates and combine with chopped walnuts in a medium size bowl.
• Sift flour, apple pie spice, baking powder, salt and baking soda onto waxed paper.
• Sprinkle 1/4 cup of mixture over fruit and nuts and toss to coat.
• Beat butter, sugar and eggs in large bowl of electric mixer at high speed for 3 minutes, until fluffy; beat in jelly.
• Stir in remaining flour mixture alternately with apple juice, beating after each addition until the batter is quite smooth.
• Pour batter over prepared fruit and nuts and fold just until well blended.
• To Make Light Batter:.
• Combine candied pineapple, cherries and citron in medium size bowl.
• Grate lemon rind and add to fruits: pare off white membrane; remove seeds; chop lemon; reserve.
• Sift flour, baking powdr, salt and baking soda onto waxed paper.
• Sprinkle 1/4 cup of mixture over fruits and toss to coat.
• Beat butter, sugar and eggs in large bowl of electric mixer at high speed for 3 minutes, until fluffy; stir in chopped lemon.
• Stir in remaining flour mixture alternately with apple juice, beating after each addition until the batter is quite smooth.
• Pour batter over prepared fruits and fold just until well blended.
• Spoon dark batter into 4 evenly spaced sections of prepared ring mold; spoon light batter into remaining 4 spaces in mold.
• Bake in slow oven 300 degrees following time for pan selected, or until center springs when lightly pressed with fingertip.
• Cool on wire rack in pan for 15 minutes; loosen around edge and tube with a knife; carefully turn out onto wire rack; cool completely.
• To Decorate:
• Melt apple jelly in a small saucepan; brush over cake; garnish with halved red and green candied cherries.

GRAPES WITH ALMOND WHIPPED CREAM

Steps:

• Whip cream in a chilled bowl* until it begins to hold its shape.
• Add confectioners sugar and almond extract and beat until slightly stiff.
• *For best results make sure the bowl, heavy cream, and metal beaters are cold; try putting them all in the freezer for 5 minutes.
• Gently fold in the grapes and almonds until well mixed.
• More or less grapes can be added depending on your own preferences.

GINGER CUSTARD DESSERT

Steps:

• To make the syrup, heat the water and 1/4 cup sugar in a small saucepan over medium heat, stirring to dissolve the sugar.
• When the sugar is dissolved, add the fresh ginger.
• Stir to distribute sugar, then bring the mixture to a boil over medium-high heat. Reduce the heat and simmer the syrup uncovered for 5 minutes.
• Remove the pan from the heat.
• In another pan combine the milk, 2 tablespoons sugar, and the minced preserved ginger.
• Stir over medium heat until the milk comes to a scalding temperature, just short of a simmer, then remove the pan from the heat. Scrape the fresh ginger syrup into the milk mixture, and stir well to blend.
• Cover and steep 20 minutes to infuse the milk.
• In a small bowl beat the egg yolks and 1/4 cup sugar until the mixture is pale yellow, thick, and falls in ribbons from the beater.
• Put the heavy cream in a medium-size bowl. Nest the cream bowl in a larger one lined with ice cubes and place in a large, fine mesh strainer alongside.
• When the steeping time is up, bring the milk mixture to scalding again, stirring. Slowly add 1/4 of the scalded milk to the egg mixture, whisking constantly to temper the eggs, then pour the egg mixture back into the remaining milk, continuing to whisk.
• Cook over moderate heat, whisking slowly but steadily until the mixture reaches the custard stage, thick enough to coat and cling to the back of a spoon, 180 degrees on an instant-reading thermometer.
• Do not let the mixture boil lest the eggs scramble.
• Immediately pour the custard through the strainer and into the bowl of cream set over ice.
• Scrape the pot clean, then slowly stir the liquid trapped in the strainer in order to coax it through the mesh.
• Press firmly and repeatedly on the ginger to extract all the liquid, then finally scrape the bottom of the strainer to claim every last drop for the cream.
• Discard the ginger solids. Allow the cream mixture to cool completely, stirring occasionally.
• Once cool, the mixture may be sealed airtight and refrigerated for 1 - 2 days before freezing.
• Freezing the cream:.
• Just before freezing, adjust the mixture with 1/2 - 3/4 teaspoon fresh lemon juice, stirring and tasting after every several drops just until the ginger flavor is perceptibly heightened by the lemon.
• Freeze in an ice cream maker according to the manufacturer's instructions.
• When the freezing process is completed, pack the ice cream into a clean plastic container, poking deep into the mixture, then pressing it with a spoon or spatula to eliminate any air bubbles.
• Press a piece of plastic wrap directly on the surface of the ice cream to prevent the formation of ice crystals, then return the mixture to the freezer for at least 2 hours to firm up and "ripen.".
• If frozen solid, allow the ice cream to soften slightly in the refrigerator before serving. For the full flavor and bouquet, it should be eaten slightly soft.

GRAPES IN SOUR CREAM

Steps:

• Mix the sour cream and brown sugar together.
• Toss with the fruit.

GRAPES WITH SOUR CREAM AND BROWN SUGAR

Steps:

• Wash grapes and remove from stems.
• Chill.
• Whisk sour cream in a small bowl.
• Place grapes in serving dishes.
• Spoon sour cream over grapes and sprinkle with brown sugar.