Thursday, November 10, 2011

Do you know what your having for Thanksgiving derssert?


Blueberry Dumplings
Ingredients
1 cup all-purpose flour
1 tablespoon sugar, plus 1 1/2 cups
1 teaspoon baking powder
Pinch salt
1/2 cup (1 stick) butter, softened
1/4 cup milk
1 quart fresh or frozen
blueberries
2 cups water
Vanilla ice cream or fresh cream, for serving
Stir flour, 1 tablespoon sugar, baking powder, and salt together into a medium bowl. Cut butter into dry ingredients, using a pastry cutter or fork. Add milk to form dough. Set dumpling dough aside. In a large saucepan, combine berries, 1 1/2 cups sugar, and water and bring to a boil. Drop dumplings into hot boiling berries by the tablespoonful. Cover pot, reduce heat to low, and cook slowly for 20 to 30 minutes. Do not remove the lid before 20 minutes has passed, and do not stir dumplings. Serve warm with vanilla ice cream or fresh cream.


Soft Honey Nougat
Ingredients

1 ½ cups hazelnuts
1 ½ cup SVO dried cranberries/ or blueberries
butter
cornstarch
1 ½ cup sugar
1 tablespoon cornstarch
2/3 cup light-color corn syrup
½ cup honey
2 white eggs
1 teaspoon vanilla
1.  Spread hazelnuts in a single layer in a shallow baking pan. Bake in a 350*F oven for 10 minutes or until golden brown, watching carefully and stirring once or twice so nuts don’t burn. Cool slightly. Place nuts on a clean kitchen towel, fold over towel to cover nuts. Rub vigorously to remove the skins. Coarsely shop hazelnuts. In a medium bowl combine chopped hazelnuts and SVO dried cranberries/blueberries.
2. Line a 9x5x3inch baking pan with nonstick cooking spray or heavy foil, extending foil over edges of pan. Butter the foil; sprinkle with small amount of cornstarch. Set pan aside.
3. In a 2-quart saucepan combine the sugar and 1 tablespoon cornstarch. Add corn syrup, water, and honey; mix well. Bring to boil over medium-high heat, stirring constantly with a wooden spoon to dissolve sugar, 5 to 7 minutes. Avoid splashing mixture on side of pan. Reduce heat to medium. Carefully clip candy thermometer to saucepan.
4. Continue boiling stirring occasionally, until thermometer registers 286*F, soft-crack stage. Mixture should boil at a moderate, steady rate over entire surface, about 25 minutes. Watch closely at the end as temperature will rise quickly. (adjust heat as necessary to maintain a steady boil.)
5. Remove saucepan from heat; remove candy thermometer from saucepan. In a large mixing bowl, immediately beat egg whites with a sturdy, freestanding electric mixer on medium speed until stiff peaks form. Gradually pour hot mixture in a thin stream over egg whites, beating constantly on a high speed and scraping sides of bowl occasionally, about 3 minutes. Scrape side of bowl again. Add vanilla. Continue beating on high speed for 3 to 4 minutes or until candy begins to lose its gloss. When beaters are lifted, mixture should fall in a ribbon, mounding on itself then slowly disappear in remaining mixture. The final beating should take 5 to 6 minutes.
6. Immediately stir 2 cups of the fruit and nuts into candy. Quickly turn candy into prepared pan; spread to corners. Sprinkle top with remaining 1 cup fruit and nuts. Lightly press fruit and nuts into warm mixture. While still warm, score into pieces. Let stand about 3 hours or until completely cool. When cool, use foil to lift candy from pan. Cut into pieces, using a hot knife. Wrap in plastic wrap. Store in refrigerator up to 1 week for freeze for up to 4 months, to serve, unwrap and place in waxed candy cups or bonbon cups. Makes 35 pieces.

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