Oriental Dessert

Pay Mini Bowl


 


Ingredients:
1 large egg
2 cans sweet potatoes, drained
1 can crushed pineapple in juice, drained
1 can whole-berry cranberry sauce, divided
2 tbsp butter or stick margarine, melted
1/4 tsp salt
1/8 tsp ground nutmeg
Dash of black pepper
Cooking spray
[Source: My Recipes]
How To Make:
1. Preheat oven to 350F.
2. Combine sweet potatoes and pineapple in a large bowl, then mash with a potato masher.
3. Stir in butter, salt, nutmeg, pepper, and egg.
4. Swirl in 1 cup cranberry sauce. Spoon 1/3 cup sweet potato mixture into each of 8 ramekins coated with cooking spray. Top each with 1 tablespoon cranberry sauce.
5. Bake at 350° for 40 minutes.

Dried Tomato and Goat Cheese Skewers 



 


Ingredients:
20 sun-dried tomatoes packed in oil
1 log fresh goat cheese, chilled
1/2 bunch fresh basil leaves
1 cup pistachio nuts, finely chopped
Special equipment: 20 small skewers or cocktail toothpicks
How To Make:
1. Fill a pitcher with hot water. Dip a knife into the hot water and slice the goat cheese log in half lengthwise. Slice each half into 10 pieces making sure to dip the knife into the hot water in between slicing to ensure a nice clean cut. Roll each piece of goat cheese into balls approximately 1/2-inch in diameter and put onto a cookie sheet lined with waxed paper.
2. Add the chopped pistachio nuts to a shallow bowl. Roll a goat cheese ball into the pistachio nuts and coat 1/2 of the ball. Return to the sheet pan and repeat with the remaining goat cheese balls.
3. Drain the oil from the tomatoes and put onto a plate lined with a paper towel.
4. Skewer a goat cheese ball onto the skewer. Lay a basil leaf on top a sun-dried tomato. Fold the tomato in half around the basil leaf and add to the skewer with the goat cheese. Repeat with remaining skewers. Arrange on a serving platter, cover and keep refrigerated until ready to serve.








Mini Tarts


 



Ingredients:
1 package frozen mini-phyllo pastry shells
5 tbsps softened goat cheese
2 1/2 tbsps olive tapenade
1 tsp fresh thyme leaves
Freshly ground pepper to taste
How To Make:
1. Preheat oven to 375F.
2. Place 1 tsp. softened goat cheese into each of 15 frozen mini-phyllo pastry shells.
3. Top each with 1/2 tsp. olive tapenade. Place on a baking sheet, and bake 6 minutes.
4. Sprinkle with fresh thyme leaves and freshly ground pepper to taste.


Mini Christmas Pudding





Ingredients:
100 g white chocolate melts
12 Arnott’s Royals chocolate biscuits
12 Jaffas
Spearmint leaves, cut into smaller leaves

How To Make:
1. Place white chocolate into a heat resistant bowl. Microwave until completely melted.
2. Place melted chocolate in plastic, cut the ends, spray it gently on top of Arnott’s biscuits.
3. Add Jaffa and spearmint leaves on top of melted chocolate.
4. Serve.


Chocolate Mouse






Ingredients:
150 ml double cream
30 ml orange flavoured liqueur, brandy or rum
100 g white chocolate
100 g plain chocolate
3 eggs, separated
Grated chocolate or cocoa, to decorate

How To Make:
1. Destroy the two types of chocolate, place each in a separate bowl, melt.
2. Beat cream until soft.
3. In another bowl, beat egg potih.
4. Take half of egg whites, and one-thirds of the cream, mix in a bowl, fold.
5. In the white chocolate has melted, add egg yolks, mix well. Then fold in remaining cream and egg whites.
6. Place in a serving glass, make a layer of the two mousses, garnished with grated chocolate.
7. Chill for 1 hour and serve.