Party Food Recipes


Archive for January, 2009



Learn to make Coconut Sarah Bernhardts like an experienced Chef

Learn to make Coconut Sarah Bernhardts like an experienced Chef

Ingredients

Desiccated coconut (unsweetened) 1 cups
Sugar (granulated) 1/3 cup
Egg white 1 number (from a medium size egg)
Vanilla teaspoon
Chocolate (bittersweet) 12 ounces
Whipping cream 1/4 cup
Softened butter 2 tablespoons
Rum 1 tablespoon
Vegetable shortening (solid) 2 teaspoons

Method of Preparation

Pre-heat oven to 350 F. Keep ready 2 baking sheets lined with parchment paper. Take a large mixing bowl and stir together coconut, sugar, egg white and vanilla until combined. Place teaspoonfuls of this mixture over prepared pans. Bake for 7 minutes or until bottoms turn to light golden in colour.

Allow to cool on baking sheets itself. Chop 8 ounces of the chocolate in a medium sized mixing bowl so as to get a mixture of small chocolate chunks. Add butter and cream to a small saucepan and heat until the butter melts and bubbles start forming around the edge of the pan.

Now pour hot cream over the chocolate chunks and whisk until smooth. Add rum and stir in. Cover and refrigerate about 1 hour or until firm. Drop 1 teaspoon of chocolate mixture on top of each cookie and smoothen it to make a dome shape.

Refrigerate again for about 1 hour or until firm. Take cooled baking sheets lined with waxed paper. Melt remaining 4 ounces of chocolate along with the solid vegetable shortening on the top of a double boiler over hot water.

Let the shortening-chocolate mixture cool for 3 minutes. Using a fork hold the cookie and spoon the melted chocolate over the cookie so as to cover the entire cookie with chocolate. Repeat for all the cookies.

Refrigerate the cookies for 2 hours by placing them over waxed paper and ensure that the chocolate coating over the cookies are set.




Learn to make mouth watering Coconut Raspberry Ribbon Squares

Ingredients

Flout (all-purpose) 1 cups
Sugar (granulated) 1/3 cup
Butter cup
Egg yolk 1 number
Raspberry jam 1/3 cup
Condensed milk (sweetened) 1 can (300 ml)
Coconut flakes (sweetened) 2 cups
Chocolate (semi-sweet) 5 ounces
Butter 1 tablespoon

Method of Preparation

Heat the oven and bring it 350 F. Add flour and sugar to a bowl and stir well. Add cup of butter cut into mixture until mixture is crumbly. Add egg yolk and stir. Pour the mixture into the bottom of a 9×9-inch baking pan and press the mixture.

Bake for 18 to 20 minutes or until crust start to turn golden. When the crust is hot, spread jam over the crust. Add condensed milk and coconut to a bowl and mix well. Spread this milk-coconut mixture over the jam gently.

Return the pan to oven bake for another 25 minutes or until the surface is golden and firm. Remove from oven and transfer to wired rack for cooling completely. Melt semi-sweet chocolate and 1 tablespoon of butter on the top of a double boiler over hot water (not boiling water), and stir well.

Spread this melted butter-chocolate mixture over the coconut layer. Refrigerate for making the chocolate to harden. Remove from refrigerator and cut into squares after 15 minutes.

Servings: 36




Step by step instructions for making Refrigerator Pecan Shortbread easily

Step by step instructions for making Refrigerator Pecan Shortbread easily

Ingredients

Pecans 1 cup
Flour (all-purpose) 2 1/8 cups
Confectioner’s sugar 1 cup
Softened butter (unsalted) 1 cup
Pinch of salt- for taste
Vanilla extract 1 teaspoon

Method of Preparation

Take a small loaf pan of size 7 1/2 x 3 1/2 x 2 1/2 inches and line with plastic wrap. Ensure that the wrap lines the bottom as well as sides and the extra wrap should dangle over the edges.

Take pecans in a food processor fitted with a steel blade. Get the pecans ground finely by operating the food processor intermittently. Now add the flour and sugar to the ground pecans and work the food processor until the mixture is thoroughly combined.

With the flour sugar mixture till in the food processor, add the butter, salt, and vanilla to the food processor, and work the mixture again in a periodic fashion until dough is formed. Remove the dough and pack the dough in a lined loaf pan and by using a rubber spatula smoothen the top surface of the dough.

Tap the pan hard over the counter once to settle any air pockets. Cover the dough with the excess plastic wrap and refrigerate the dough for at least half a day. You can also keep the dough for two days provided you keep them refrigerated properly.

Preheat oven to 350F. Keep two ungreased baking sheets handy. Take out the dough from the refrigerator and after turning the dough out over a counter, peel off the plastic wrap. Cut the dough lengthwise into two halves using a long knife. Make inch square-shaped slices by cutting the dough crosswise.

Arrange the cut square slices over the baking sheets and bake the cookies for 15 to 20 minutes or until they are pale brown. Once the cooking is halfway through, switch the baking sheets from front to back and top to bottom in the oven.

Allow the cookies to settle for half a minute, and then remove them using metal spatula. Transfer the slices to wired racks for complete cooling. Store in an airtight container.





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