Just as promised here I am today with Ten easy and elegant dessert parfaits! Oh, I do so love to make dessert parfaits in the summer time!
For one thing they make great use of all of the fresh fruit that we have available and coming into season, especially berries!
Our strawberries are finished now, but you can still get good local ones in the shops. There are also plenty of blueberries, raspberries and the blackberries are just beginning!
These Raspberry, Ice Cream and Brownie Parfaits are a real favourite and so easy to do. Especially if you have some ready made brownies about.
The berries are sweetened with a bit of sugar and then layered in pretty glasses along with softened vanilla ice cream, crumbled brownies and milk chocolate chips!
What's not to like about that? Nothing! These are so simple to make and oh so tasty!
If you don't have brownies, you could use chocolate cookies, or pound cake . . . crumbled vanilla sandwich cookies, etc. The world is your oyster!
You can let your imagination go wild with these!
If you wanted to you could even macerate your raspberries with a bit of Chambord raspberry liqueur, or drizzle with a bit of Mozart Dark Chocolate liqueur for something really special, especially if you are entertaining!
Raspberry, Ice Cream & Chocolate Brownie Parfait
Yield: 4
A little taste of Heaven on Earth I believe.
ingredients:
- 250g fresh raspberries (2 cups)
- 2 TBS sugar
- 450g vanilla ice cream (2 cups)
- 4 brownies, crumbled
- 2 TBS milk chocolate chips
instructions:
How to cook Raspberry, Ice Cream & Chocolate Brownie Parfait
- Sprinkle the sugar over the raspberries and let sit for a few minutes to macerate. Stir the ice cream until a bit soft and then begin layering the ingredients into four parfait or decorative glasses, beginning with a bit of ice cream, half a crumbled brownie, some of the berries, some more ice cream, more crumbled brownie, more berries and some chocolate chips to finish. Serve immediately.
One of my absolute favourite combinations however has to be these Mixed Berry and Lemon Cream parfaits!
A mix of berries is macerated in orange juice and sugar (you could use Cointreau or Gran Marnier if you wanted to.) You whip some cream and fold in lemon curd.
And then layer the berries and some crumbled shortbread biscuits along with the cream in pretty glasses. Oh boy, so yummy!
Summer Berry & Lemon Cream Parfaits
Yield: 4
So delicious you won't be able to resist!
ingredients:
- 450g mixed summer berries (strawberries, raspberries, blueberries, blackberries) (2 cups)
- 2 TBS sugar
- the juice of 1/2 orange
- 240ml double cream (1 cup)
- 2 heaped dessertspoons of lemon curd (1/4 cup)
- a few crumbled shortbread biscuits
instructions:
How to cook Summer Berry & Lemon Cream Parfaits
- Sprinkle the sugar and the orange juice over the berries in a bowl. Leave to macerate while you make the lemon cream.
- Whip the cream until soft peaks form. Fold in the lemon curd.
- Crumble the biscuits. How many you will need will depend on how many biscuit crumbs you want in your parfaits. I would calculate one biscuit per parfait.
- Have ready four decorative glasses or parfait cups. Beginning with the cream, layer in the fruit, biscuit crumbs and lemon cream, ending with a dollop of the cream on top, plus a few berries and some biscuit crumbs to garnish. Chill in the refrigerator until ready to serve.
*Eight Easy & Elegant Dessert Parfaits*
Each serves four
Parfaits
are perfect, quick, easy and delicious desserts to serve! They take
advantage of the natural flavours of fresh fruit and they don't require
baking. A plus in the summer when fresh fruit is readily available!
Here are some suggestions for some delicious combinations!
Strawberry Parfaits:
Sprinkle 450g (2 cups) sliced strawberries with 95g (1 cup) of sugar,
the grated zest and juice of one orange and 1 TBS Balsamic vinegar. Set
aside for 15 minutes. Whip 240ml heavy cream (1 cup) with 95g sugar
(1/2 cup) until soft peaks form. Starting with the fruit and ending
with the cream, make 3 layers in each of 4 dessert glasses.
Ricotta Cheese, Walnut & Honey Parfaits:
Stir enough heavy cream into 250g ricotta cheese (2 cups) to obtain a
soft consistency. Starting with the cheese building the parfaits in 3
layers, drizzling each layer with some nicely flavoured honey (Greek is
lovely) and a sprinkling with portion of chopped toasted walnuts.
Finish with honey and nuts.
Pineapple Caramel Sundae Parfaits: Sprinkle
450g (2 cups) chopped fresh pineapple with a few spoonfuls of soft
light brown sugar, or to taste. Stir 450g (1 pint) of vanilla frozen
yogurt until soft. Starting with the pineapple, layer in the pineapple
and frozen yogurt in four dessert glasses. Drizzle with some prepared
caramel sauce and serve immediately.
Jelly Parfaits: Prepare
a package of cherry or raspberry jelly according to the package
directions and pour into 4 dessert glasses. Add mixed berries, sliced
strawberries, or sliced banana and refrigerate until the jelly is firm.
Top with a dollop of whipped cream or creme fraiche and a scattering of
the fruit you have used in the jelly.
Mixed Berry Creme Fraiche Parfaits:
Sprinkle a few spoonfuls of sugar over 125g (1 cup) of blueberries and
125g (1 cup) of raspberries to sweet them to taste. Add the grated zest
and juice of one lemon. Let sit for about 5 minutes. Whip 120g (1
cup) of creme fraiche with 30g (1/4 cup) sour cream until fluffy.
Starting with the berries, layer the berries and creme fraiche mixture in
four glasses and chill until needed to serve.
Ambrosia Parfaits: Sprinkle
a few spoonfuls of sugar over the peeled segments of 1 orange and 1
grapefruit (with their juices) to sweeten the fruit. Starting with the
fruit, layer wedges with whipped cream and coconut flakes in each of
four glasses. Top with a scoop of marshmallow fluff and a maraschino or
fresh cherry to serve.
Chocolate Sandwich Cookie Parfaits:
Stir a 450g (1 pint) of chocolate ice cream to soften slightly.
Starting with the ice cream, layer the ice cream with crumbled chocolate
sandwich cookies (2 for each parfait) in each of four dessert glasses.
Drizzle each layer of cookie with chocolate sauce. Top with a dollop
of whipped cream and some chocolate chips, chunks or shavings. Serve
immediately.
Its truly amazing what you can do with a bit of imagination and whats in the store cupboard when it comes to creating simple and delicious summer desserts! Happy Weekend!
Up tomorrow: Chocolate Birthday Cake
Today I am going to introduce you to a type of fish you may or may not have ever heard of. It is probably one of the ugliest fishes you will ever see, but this is one case where you will definitely not want to judge the book by its cover!
Trust me when I say that this is a most flattering illustration as it is much uglier in real life than this. Other names for this fish are the Saint Pierre, or Peter's fish. It is said to be the fish that Peter brought to Jesus and a related legend states that the dark spot on its side is St Peter's thumbprint.
All legends aside, this is one very delicious piece of fish, having been described by Jane Grigson to be one of the "most desirable creatures of the sea," and known to be a favourite noted Seafood Chef, Rich Stein. It has a delicate sweet flavour, comparable to sole or turbot.
I got mine from The Fish Society. The Fish Society is an online Luxury Fish Monger which carries a huge variety of fish, including everything from A - Z! I am always really impressed with The Fish Society and its service.
Every piece of fish I have ever gotten from them has been lovely and of
the highest quality.
Such a beautiful piece of fish deserved to be cooked in the simplest of ways. One thing I love about fish is that it is a protein that cooks quickly and easily. I have always found with a fish such as John Dory, the simplest method of cookery is the best method to use and so I simply bake it.
Skin side down on an oiled baking sheet, in a moderate oven for only 10 to 12 minutes. Just long enough for you to prepare a simple sauce to spoon over top.
A delicious sauce that will highlight and enhance the flavours of this beautiful fish. Lemon, Caper and Butter Sauce . . . a delicate sauce for a delicate fish . . .
You begin by browning butter in a small skillet. Get it foaming and then just let it cook until it starts to turn golden brown. Take care not to burn it! If you do, you will have to dump it and begin again. Trust me when I say it can go from perfect to burnt in a split second. I find it best to remove it from the heat just when you notice it turning a golden colour . . . it will also take on a nutty, almost cookie/biscuity scent.
As soon as you notice this you add a quantity of fresh lemon juice which has been watered down a bit with some cold water . . . let this bubble up furiously and then throw in the capers and some chopped fresh parsley . . .
A bit of seasoning and that is it. Your sauce is ready to pour over your perfectly baked fish! Voila!
Lemon, Caper & Butter Dressed John Dory
Yield: 2
Beautiful fish, perfectly cooked and adorned with a deliciously simple, Lemon, Caper & Butter Sauce
ingredients:
- Olive oil to grease the baking tin
- 2 John Dory Fillets, skin on
- salt and black pepper to taste
For the Sauce:
- the juice of 2 lemons, mixed with 2 TBS water
- 60g butter (1/4 cup)
- 4 TBS non-pareil capers, drained and rinsed
- 2 TBS chopped fresh parsley
- salt and black pepper to taste
instructions:
How to cook Lemon, Caper & Butter Dressed John Dory
- Preheat the oven to 180*C/350*F/ gas mark 4. Oil a baking tray large enough to hold the fish fillets in one layer. Season them lightly with salt and black pepper. Place them, skin side down, onto the baking sheet. Bake in the preheated oven for 10 to 12 minutes, depending on the thickness of the fish. The fish should flake easily when done.
- While the fish is baking make the sauce. Melt the butter in a small skillet until it begins to foam, over moderate heat. Continue to heat until it just begins to turn golden brown and smell nutty. Take care not to let it burn. Immediately add half of the lemon juice/water mixture. Taste and add only enough of the remainder of the lemon/water mixture as desired. (I use it all but I love the flavour of lemon) Allow it to cook and bubble up fiercely. Add the capers and parsley. Season to taste and keep warm until the fish is done. Immediately pour over the cooked fish and serve.
Todd enjoyed his with some crisp frites and runner beans from our garden. I enjoyed mine with a lovely salad. We were both very happy. This fish is so delicious. Don't worry however if you can't get John Dory, you can use the same method to cook Sole or Turbot. Tilapia would also be nice cooked this way. You can't go wrong with a decent piece of fish and The Fish Society has some of the nicest fish around, delivered fresh/frozen right to your door.
Coming Tomorrow: Raspberry & Chocolate Ice Cream Parfait along with Nine other Parfait Ideas
Welsh Rarebit is one of our most famous and enjoyable traditional dishes here in the UK, with a long history dating back to at least the 1500's.
This is when a very simple but popular dish of toasted bread, covered in melted cheese and topped with mustard or spices, became a staple in the diets of Welsh men and women.
A "poor man's" protein fix, Welsh Rarebit is sometimes known as "Welsh Rabbit", even though no rabbit has ever been involved in its preparation.
It has become through the years a very popular dish throughout the United Kingdom, despite its humble beginnings.
In Wales, it actually has a National Day devoted to it. The 3rd of September is known in Wales as Welsh Rarebit Day!
It typically is composed of a rich, but simple cheese sauce which is traditionally spooned over hot buttered toast. You can also pop the sauce slathered toast beneath a hot grill to gild it a bit, which is my preferred way to eat it!!
There is no need for fancy ingredients. At its very simplest it is made with a hearty home style bread and a good farmhouse cheese.
It makes a lovely simple supper served with some slices tomato and salad greens, and is surprisingly hearty!
The true and traditional method is to make a simple and unadulterated rich cheese sauce.
This is composed of a bit of cream, a bit of milk, some butter and flour, plenty of cheese, all thickened with a beaten egg, and seasoned with mustard powder and cayenne pepper for a bit of a spark.
But it is important to note that traditionally it did not have any of those things . . . just the basics.
It is delicious and hearty! And very rich in flavour.
You don't have to make it with ale. You can use milk instead of the beer. It is done both ways actually.
The beer does add a nice flavor however . . . which we quite like . . .
When I was a girl we used to love it when my mom made us cheese on toast, and we would love it even more if she added a slice of bacon to it.
It wasn't Welsh Rarebit . . . but it was incredibly tasty.
Both are a very naughty once in a blue moon treat!
Yield: 4
Proper Welsh Rarebit
Moreishly cheesy. I don't want to know the calorie count in this and neither do you! A once in a blue moon treat.
ingredients:
- 1/2 TBS butter
- 2 tsp plain flour
- 80ml beer (lager) (1/3 cup)
- 80ml single cream (1/3 cup)
- 250g grated strong cheddar (2 cups)
- 1 medium egg, lightly beaten
- 1 tsp dry mustard powder
- pinch of cayenne pepper
- 4 slices of thick, hot buttered toast to serve
instructions:
How to cook Proper Welsh Rarebit
- Melt the butter in a heavy bottomed saucepan over low heat. Add the flour and whisk until smooth. Cook, stirring, for about half a minute until the flour is light golden brown.
- Add the beer and cream, stirring constantly. Stir in the cheese, a bit at a time, whisking it in to melt. Make sure the mixture does NOT boil. Cook until all the cheese has melted and the mixture is smooth. Remove from the heat.
- Beat the egg together with the mustard powder and cayenne. Temper with a bit of the hot mixture and then whisk the whole lot back into the melted cheese mixture.
- Return to the heat and cook for a further 2 to 3 minutes, or until the mixture has thickened. Pour the mixture over the hot toast and serve immediately.
- Alternately you can spread the mixture over the toast and pop under a hot grill until it is bubbling and golden brown.
I think you need to enjoy something like this every once in a while . . . something simple . . . but outstandingly delicious despite its simplicity. What do you think?
Up tomorrow: Lemon & Caper Dressed John Dory
John Dory is called the ugliest fish . . . but it has a delicate and sweet flavor you will absolutely fall in love with!
If you are looking for some other simple supper dishes, might I suggest the following:
BEANS ON TOAST - This can be as simple as opening a can of beans, heating them up and ladling them onto crisp buttered slices of toasted bread. Or you can ladle it over cheese on toast. I love it with the cheese on toast.
SKILLET BEANS & WEINERS - Simple, delicious and goes together lickety split.
PASTA WITH SEARED CAULIFLOWER & GARLIC - This is a really delicious, yet simple supper dish. Quick to make. Interesting, lush and fresh flavors, with very little effort. I don't think you can go wrong with this.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
Curry was not something I grew up with. I don't think I had ever heard of any such thing as a curry when I was a child.
The first I knew of it was when we had moved to Calgary, Alberta in Canada. We were staying in a motel run by East Indians and the whole hotel smelled like curry.
I wasn't sure what to think of it. It wasn't anything I ever thought I would enjoy.
The recipe I am sharing today is adapted from a book entitled Casual Cooking by Sara Foster. It is a book I acquired when I worked at the Manor.
My boss liked Sara Foster's cooking and had several of her books and often would ask me to cook something from them. I came to enjoy her style of cookery and recipes very much. Fresh, easy and delicious.
The first time I actually ever tasted a curry was when we moved to a place called Ralston in Alberta. It was the housing community for the British Army Services in Canada, situated in Suffield. Alberta.
We became friends with some British soldiers and their wives via the Ceramics Club there and we had been invited to a party at one of their homes.
The hostess, a Liverpudlian Scouser named Kathy, was making a curry for us to enjoy. She loved to cook and we had dinner at their place quite a few times.
I can remember her adding a whole bottle of curry powder to this chicken curry she was making. It about blew your head off, but I remember thinking that it was also very delicious!
I think I fell in love with curry right then and there.
My mother couldn't stand to be near curry or even to smell it. She had a boyfriend one time who liked to make curry stir fries and my mother HATED them.
Absolutely loathed them. I am not sure which she came to dislike more . . . the boyfriend or the curry. I think they came to be disliked equally by her!
That was her boyfriend we called "Garlic George." He loved his garlic. He ate 2 or 3 cloves of it peeled and sliced with every meal.
Lets just say, it was impossible to be in his presence for very long because the smell that permeated the air around him was quite, quite obnoxious, however nice a man he might have been.
We still scratch our heads and wonder how our mother ended up with him, even for as brief a time it ended up being.
One summer that I spent back home with my mother after moving over here, there was a knock on the door one day and who should have been on the doorstep, but good old Garlic George.
He was in the area visiting and thought he would stop by. He still smelled of garlic. Old habits die hard I guess.
Anyways back to this curry. Its a very simple make.
You just saute seasoned strips of chicken breast in a mix of butter and oil until golden brown . . .
Onion is then softened in the drippings.
You don't want to brown it . . . you just want it to be soft and translucent.
Into those you stir some garlic . . . of course . . . and then aromatics . . . grated fresh orange zest and juice, curry powder, fresh grated ginger root . . .
This mixture smells so nice when it hits the pan . . . all fruity and curry-ish and exotic . . .
Into that goes a cupful of coconut milk and a cup of chicken stock.
I like to reduce it a bit to thicken it up. Sara doesn't do that, but I like my curry sauces to be a bit thick . . .
Once the sauce has reduced you return the chicken to the pan and heat it through, finishing the cooking of the chicken.
A bit of mango chutney is added, along with some chopped fresh mint and fresh coriander.
I am lucky I have both of those in the garden.
A sprinkle on top of toasted flaked almonds or unsalted cashews (or both, my preference) and dinner is ready.
All you need on the side is some rice. The sauce is so rich, I recommend plain rice.
Curried Chicken Saute
Yield: 4 - 6
A quick and easy chicken dish with a rich and tasty sauce. Serve with some steamed rice for a full meal. We also like to have crisp poppadoms on the side to scoop up all of that delicious sauce!
ingredients:
- 4 boneless, skinless chicken breast fillets
- fine sea salt and freshly ground black pepper to taste
- 1 TBS butter
- 2 TBS light olive oil
- 1 medium onion, peeled and diced
- 2 garlic cloves, peeled and minced
- 1 TBS medium curry powder
- 1 TBS grated peeled fresh ginger root
- the finely grated zest and juice from one orange
- 240ml unsweetened coconut milk (1 cup)
- 240ml chicken stock (1 cup)
- 2 TBS mango chutney
- 1 TBS chopped fresh mint
- 1 TBS chopped fresh coriander leaf (cilantro)
- a small handful of lightly toasted slivered almonds or unsalted cashews
instructions:
How to cook Curried Chicken Saute
- Trim and discard any fat from the chicken breasts. Cut crosswise into strips. Season with salt and black pepper.
- Heat the butter and oil in a large skillet until the butter begins to foam. Add the chicken strips and saute them until golden brown, 3 to 4 minutes. Scoop out to a bowl and keep warm.
- Add the onion to the skillet. Cook, stirring frequently until translucent and tender. Add the garlic and cook for about a minute longer. Take care that it doesn't brown. Add the ginger root, orange zest, curry powder and orange juice, scraping the bottom of the pan to loosen any tasty bits. Add the coconut milk and chicken stock. Bring to the boil. Boil for a few minutes to reduce slightly and then add the chicken pieces and any juices collected back to the pan. Simmer for another 5 to 6 minutes until well heated through and the chicken is cooked thoroughly.
- Stir in the chutney and the herbs. Pour into a serving bowl. Garnish with the toasted nuts and serve immediately.
We like to enjoy crisp poppadum's with our curries in this house. I didn't have any rice, but instead opted for some steamed green and wax beans. This was fabulously tasty! Nummity nummity!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting. Do come again!
Subscribe to:
Posts (Atom)
Social Icons