Lemon Granita

Nothing is more refreshing than a fresh lemon granita on a hot summer's day.

2 cups water

1/2 cup granulated sugar

grated zest 1 one lemon, scrubbed before grating

juice of 2 large lemons

Heat the water and sugar together over low heat until the sugar dissolves. Bring to a boil. Remove from heat and allow to cool.

Combine the lemon zest and juice with the sugar syrup. Place in a shallow container or freezer tray, and freeze until solid.

Plunge the bottom of the frozen container in very hot water for a few seconds. Turn the frozen mixture out, and chop it into large chunks.

Place the mixture in a blender or food processor and process until it forms small crystals. Spoon into serving glasses.  Serve.

Mango Sherbet

Summer just kicked in and mangoes are in season. Luckily, we have a mango tree in our backyard.

We have "harvested" soooo many, the mangoes just seem to surreally sprout everyday.

I am again using mangoes as the fruit of my sherbet, but then again you can use
strawberries, raspberries etc. I used very ripe mangoes.


I added a splash of Grand Marnier or Cointreau for a kick.

Sooo refreshing during these summer heat days. 

2 cups mangoes (obviously without the pit or seed)

1 cup mango juice or water

1/2 cup sifted powdered sugar

a teaspoon of lemon juice or calamansi juice

a splash of Grand Marnier or Cointreau (optional)

In a food processor or blender, mix all the ingredients until smooth. Pour into an airtight container and freeze for 2 hours or until firm.

Remove from freezer, whip again. Return to freezer until firm. Serve with fruit if desired.

Fresh Guacamole Salsa Dip

It is Holy Week and a four day long weekend. Since it is a lazy day today, Holy Thursday, I decided to make a dip for my cheese flavored corn chips to satisfy my craving.

I recently saw this recipe demonstrated in the food channel and I replicated it.

I usually just make the regular Pico de Gallo dip. Actually,  this is a Pico de Gallo recipe with avocado as an added ingredient. So, if you just want the regular Pico de Gallo dip then just exclude the avocado.

There is no measurement for this recipe. Just adjust to your taste. But I will share the recipe according to my taste. I super like mine with an overload of cilantro though.

***you can put sour cream and grated cheddar cheese on top of the dip


2 mashed avocados
1/2 cup diced tomatoes
3 tablespoons diced onion
3 tablespoons finely chopped cilantro
seeded and finely chopped jalapeno pepper
juice of half a lemon
1 teaspoon salt

Just mix all the ingredients and voila you have a home made dip.

Chocolate Chip Cookie Mango Trifle

http://sweet-as-sugar-cookies.blogspot.com/2011/04/sweets-for-saturday-14_22.html  Chocolate Chip Cookie Mango Trifle

Summer just kicked in. Mangoes are in season. Therefore, I am sharing this sorta ice cream sundae desert with mangoes.


This desert is easy as 1, 2, 3.

***you can decorate the top of the trifle with a cherry, shaved chocolates, 
      but what I did is to top it with  crushed almond roca and a waferstick
      to make it look extra special

2 1/4 cups chocolate chip cookies, crumbled

2 cups custard filling, hot

sliced mangoes or any fruit of your choice

Chocolate Chantilly cream

grated chocolate

In a small bowl or glass, spread successive layers of : chocolate chips crumble, custard, sliced mangoes and chocolate Chantilly cream. End with chocolate chip crumble.  You can make several glasses. Refrigerate for an hour.

Before serving, using a pastry bag with a rosette nozzle, decorate with the chocolate Chantilly cream. Sprinkle with shaved chocolate. Serve.

***put chocolate chip cookies inside a zip-lock plastic bag and crush cookies  

      with a rolling pin or use a food processor

     

Custard Filling

 2 1/2 cups fresh milk
1/3 cup cornstarch
3/4 cups granulated sugar
6 egg yolks

Blend milk and cornstarch with a wire whisk on top of a heavy saucepan or double boiler, add the remaining ingredients. Cook over low fire until it thickens. Stirring continuously. Remove from fire. Set aside.

Chocolate Chantilly Cream

2 cups heavy cream

1/2 cup sifted powdered sugar

1/2 teaspoon vanilla extract

1/3 cup sifted cocoa

Whip cream and powdered sugar over a bowl of ice water.  Increase speed to high, whipping until stiff peaks form. Refrigerate.

Fruit Tarts

I love fruit tarts, not only are they visually pleasing but also delish. You can use any fruit of your liking. The more varied the better.

**Fruits tarts should be consumed right away since the fruits will not keep.At most keep in refrigerator until the next day.

Pastry Crust

2 cups all-purpose flour

2/3 cup Crisco shortening

1 tablespoon vinegar

2 tablespoons sugar

3 tablespoons water

Tart molds

Mix vinegar, sugar and water. Set aside. Mix shortening into flour with pastry blender until mixture is pea-size. Add liquid. Form into a ball and cover with plastic wrap. Refrigerate for 15 minutes. Pre-heat oven to 400 degrees Fahrenheit. Roll out dough into 1/4 inch thick. Line each tart mold with pastry. Bake for 20  to 30 minutes. Let cool. Remove from mold slowly as not to break the crust. Set aside.

Custard Cream

 2 1/2 cups fresh milk
1/3 cup cornstarch
3/4 cups granulated sugar
6 egg yolks

Blend milk and cornstarch with a wire whisk on top of a heavy saucepan or double boiler, add the remaining ingredients. Cook over low fire until it thickens. Stirring continuously. Remove from fire. Set aside to cool. Then, refrigerate while waiting for the pastry crust to bake and cool.

 Glaze

3/4 cup Apricot/Mango  Jam 

3 tablespoon water

With a spatula, strain jam  into a small sauce pan and cook over low heat until melted. Let cool for 2 minutes. Stir in water. Set aside.

Scoop custard cream onto the pastry crust. Decorate top with your favorite fruit (sliced). And with a pastry brush or teaspoon, cover fruits with the glaze.Refrigerate for an hour. Serve.

Profiteroles

Profiteroles are cream puffs filled with custard or sweetened cream  or ice cream topped with chocolate sauce. You can add sliced fruits with your filling.

My version is as follows...cream puffs filled with custard topped with sweetened whipped cream and drizzled with chocolate sauce.

Choux  Pasty or Cream Puff Pastry

1 cup water

1/2 cup butter

1/2 teaspoon salt

1 cup all-purpose flour

4 large eggs

Pre-heat oven to 400 F.

Prepare ungreased cookies sheets. You can also line with parchment paper or silicone mat.

In a saucepan, combine water, butter and salt. In medium heat, cook until butter has melted and the water boils. Lower the heat and add the flour.  Stir vigorously with a wooden spoon until mixture pulls away from the sides of the pan. Remove from heat. With mixer at medium speed or with a wooden spoon, beat in eggs one at a time, until mixture is smooth before adding the next egg. Continue beating until shiny.

Drop the mixture onto ungreased cookie sheet by heaping tablespoons 2 inches apart.  Or use a plain tip for piping, 2 inch mounds. Bake for 40 minutes or until puffed. Once baked, make a slit on top.  Let cool.

Custard Filling

 2 1/2 cups fresh milk
1/3 cup cornstarch
3/4 cups granulated sugar
6 egg yolks

Blend milk and cornstarch with a wire whisk on top of a heavy saucepan or double boiler, add the remaining ingredients. Cook over low fire until it thickens. Stirring continuously. Remove from fire. Set aside to cool. Then, refrigerate while waiting for the puffs to bake and cool.

Sweetened Whipped Cream

Once the cream puffs are arranged in a dish, whip a cup of cream over bowl of ice water and add 1/4 cup sifted powdered sugar. Set aside.

**If you want a sweeter cream, just add more sugar to taste


Chocolate Sauce

1/2 cup semi-sweet chocolate pieces
1/4 cup cream

Place chocolate and cream in a double boiler. Stir mixture occasionally until smooth and shiny. Remove from heat.


Assembly

Once the cream puffs are cool, remove the top and place a scoop of the custard on the bottom half of each puff. Cover with the cut off top. Arrange the cream puffs in a dish. Cover with the sweetened whipped cream. Drizzle with chocolate sauce.

Crema de Fruta

Another easy recipe because it is a short cut. No bake . Instead of baking the chiffon cake, we will use pound cake or store bought cake slices.


An office mate of mine who resides in Canada asked for this recipe a couple of years ago. I have simplified the recipe to share to  my friends who live overseas. You can use  frozen pound cake which is readily  available in supermarkets or store bought butter or chiffon cakes.

***this can be converted into a  REFRIGERATOR CAKE, instead of the gelatin you can cover the top of the cake with sweetened whipped cream (recipe at the bottom)****

***you can also use the CUSTARD as filling for the cream puff or eclairs, the recipes I have previously shared***

***before you start, drain the canned fruit cocktail or peaches, you can also use sliced fresh fruits like mangoes, strawberries kiwi, etc.

Cream Filling

 2 1/2 cups fresh milk
1/3 cup cornstarch
3/4 cups granulated sugar
6 egg yolks

Blend milk and cornstarch with a wire whisk on top of a heavy saucepan or double boiler, add the remaining ingredients. Cook over low fire until it thickens. Stirring continuously. Remove from fire. Set aside to cool.

Gelatin

2 envelopes unflavored gelatin

1/2 cup water

1 1/2 cup syrup from the canned fruit cocktail (drained juice from fruit cocktail and add enough pineapple juice to make 1 1/2 cups)

Disperse the unflavored gelatin in the 1/2 cup water and let sit for 5 minutes, add the syrup and cook in a double boiler or heavy saucepan over LOW heat, stirring continuously until the gelatin has dissolved. Around 10 minutes. Make sure the mixture DOES NOT BOIL so as not to weaken the gelatin. Remove from heat and let cool for 5 minutes. Then place the saucepan over a bowl of ice water, stirring continuously until the gelatin thickens with the consistency of unbeaten egg whites. (Make sure the consistency of the gelatin is that of an unbeaten egg white, otherwise, if it is not thick enough the gelatin will eventually be absorbed by the cake).

Arrange a layer of sliced pound cake in such a way that it will fit the pyrex or glass dish snugly. Spread half of the custard over the sliced cakes.  Add another layer of the sliced cakes. Spread the remaining custard on top.Refrigerate for half an hour to allow the custard to firm up. Then arrange the drained fruit cocktail or fruits artfully on top of the cream filling. Cover with the gelatin. Chill until gelatin is set.

***REFRIGERATOR CAKE, instead of the gelatin you can cover the top of the cake with sweetened whipped cream****

Whip a cup of cream and add 1/4 cup sifted powdered sugar. Pipe on top of the cake.